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Cook rice fully Cook chicken fully Combine all ingredients in casserole dish Bake 20 minutes on 350 degrees

  • Pepper
  • Salt
  • Garlic
  • Paprika
  • 1 About 1 cup Heavy cream
  • 2 eggs
  • Chicken
  • Jasmine rice
4/5 (1 Votes)

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Get rice and vegetables cooking

  • 4 boneless, skinless chicken breasts
  • 1/3 cup all purpose flour
  • 1 T vegetable oil
  • 1/2 c fruit juice (apple is good)
  • 2 T honey
  • 2 T soy sauce
  • 1/2 t ground ginger
  • 1/2 t garlic powder or 2 t minced garlic
  • Cooked white rice
  • 16 oz bag frozen mixed oriental vegetables (or 4 cups)
4/5 (1 Votes)

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Chicken, shrimp and sausage jambalaya is a simple, hearty Cajun dish that is full of authentic Louisiana flavor

  • 1/2 pound bacon, diced
  • 1 pound andouille sausage diced, or dried chorizo sausage
  • 4 boneless, chicken thighs or 2 breasts, cut into 1/2-inch pieces
  • Salt
  • Freshly ground black pepper
  • 1 yellow onion, diced
  • 1 green bell pepper, seeded and diced
  • 1 red bell pepper, seeded and diced
  • 1 jalapeno, diced
  • 5 cloves ,minced
  • 4 cups cooked rice
  • 1-1/2 teaspoon fresh thyme, minced
  • 2 dried bay leaves
  • 1 tablespoon smoked paprika
  • 1/2 teaspoon cayenne pepper
  • 1 (28-ounce) can crushed tomatoes
  • 2 to 3 cups chicken stock
  • 2 pounds shrimp peeled and deveined
4/5 (1 Votes)

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NOTE:6 pts use low fat cheese and cut to 5 POINTS

  • 1 tablespoon margarine or 1 tablespoon butter
  • 1/2 cup finely chopped celery
  • 10 3/4 ounces condensed cream of mushroom soup (reduced. fat, reduced sodium )
  • 1 cup water or 1 cup chicken broth
  • 1 tablespoon instant onion soup mix (about 1 envelope)
  • 4 cups cooked chicken , cubed
  • 3 cups hot cooked rice
  • 5 large green sweet peppers , 8 ounces each
  • 1 teaspoon lemon-pepper seasoning
  • 1 1/4 cups shredded cheddar cheese (5 ounces)
4.3/5 (13 Votes)

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Preparation Cook rice in a large saucepan according to package directions, using 2 cans chicken broth instead of...

  • Ingredients
  • 1 * 1 (6.2-ounce) package fast-cooking long-grain and wild rice mix
  • 2 * 2 (10 1/2-ounce) cans low-sodium chicken broth
  • 1 * 1 (8-ounce) package fresh mushroom slices
  • 3 * 3 cups chopped cooked chicken
  • 2/3 * 2/3 cup Italian dressing
  • 1 * 1 (8-ounce) container sour cream
3.8/5 (4 Votes)

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Spray large skillet with spray

  • 4 chicken breasts
  • 1 1/2 cups water
  • 1 can cream of chicken soup
  • 2 cups white rice, uncooked
  • 1 pkg (8oz) Velvetta mexican shredded cheese, divided
4/5 (1 Votes)

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PLACE BREASTS IN 13 X 9 OR LARGER DISH

  • 6 CHICKEN BREASTS
  • 1 C RAW RICE
  • 1 CAN CREAM OF MUSHROOM SOUP
  • 1 CAN CREAM OF CELERY SOUP
  • 1 CAN CREAM OF CHICKEM SOUP
  • 1 CAN CREAM OF CELERY SOUP
  • 1/2 SOUP CAN OF WATER TO RINSE OUT CANS
4/5 (1 Votes)

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Place chicken in Pressure cooker

  • 1 3-4 lb whole chicken
  • salt
  • pepper
  • oregano
  • garlic salt
  • 3 cups white rice
3.5/5 (2 Votes)

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HEAT ALL THE SOUP,WATER AND BUTTER UNTIL MIXED WELL

  • 4-6 PIECES CHICKEN
  • 1 CUP BROWN RICE
  • 1 CAN CREAM OF MUSHROOM SOUP
  • 1 CAN CREAM OF CELERY SOUP
  • 1 CAN CREAM OF CHICKEN SOUP
  • OR ANY COMBINATION.
  • 1 CAN WATER
  • 1/4 POUND BUTTER
  • SALT AND PEPPER TO TASTE.
1/5 (1 Votes)

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This Puerto Rican one-dish chicken and rice stew is rich in flavor

  • 1 tablespoon(s) extra-virgin olive oil
  • 2 1/4 pound(s) boneless, skinless chicken thighs, trimmed and cut into 2-inch pieces
  • 4 Anaheim or poblano chile peppers, chopped
  • 1 small onion, chopped
  • 1 tablespoon(s) dried oregano, crushed
  • 1 teaspoon(s) sweet paprika
  • 1 teaspoon(s) salt
  • 1 can(s) tomato sauce
  • 1 tomato, chopped
  • 1 can(s) pimientos, rinsed
  • 8 pimiento-stuffed green olives, sliced
  • 2 tablespoon(s) capers, rinsed
  • 8 cup(s) water
  • 2 1/2 cup(s) brown rice
  • 2/3 cup(s) packed chopped fresh cilantro
0/5 (0 Votes)

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Heat oven to 400° F. Pat the chicken dry with paper towels

  • 1 4-ounce boneless, skinless chicken breast
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 teaspoons olive oil
  • 1/4 yellow onion, thinly sliced
  • 4 ounces button mushrooms, quartered
  • 1 clove garlic, thinly sliced
  • 1 medium tomato, diced
  • basil and oragano to taste
  • small can sliced olives (optional)
  • 1/2 cup cooked brown rice (optional)
  • oregano & basil instead of parsley
0/5 (0 Votes)

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Because andouille varies in spiciness, we suggest tasting a piece of the cooked sausage and then adjusting the amou...

  • 1 medium onion, peeled, ends trimmed, and quartered lengthwise
  • 1 medium rib of celery, cut crosswise into quarters
  • 1 medium red bell pepper, stem removed, seeded, and quartered lengthwise
  • 5 medium cloves of garlic, peeled
  • 2 teaspoons vegetable oil
  • 4 bone-in, skin-on chicken thighs
  • 8 ounces andouille sausage , halved lengthwise and cut into 1/4-inch pieces
  • 1 1/2 cups long grain white rice (10 ounces)
  • 1 teaspoon table salt
  • 1/2 teaspoon fresh thyme , minced
  • 1/4 teaspoon cayenne pepper (see note)
  • 1 can diced tomatoes (14 1/2-ounce), drained, 1/4 cup juice reserved
  • 1 cup clam juice
  • 1 1/2 cup low-sodium chicken broth
  • 2 bay leaves
  • 1 pound medium shrimp (31 to 35 shrimp per pound), or large shrimp, shelled
  • 2 tablespoons fresh parsley , minced
0/5 (0 Votes)

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Chicken and Shrimp Jambalaya Chicken and rice casserole