Rice Recipes

Ingredients

6-8 fresh green peppers
1-2 lb. hamburger
1 onion, sliced
1/4 tsp. salt
1/4 tsp. pepper
1 egg
1 slice white bread
1 can whole tomatoes

Directions

In large mixing bowl, blend hamburger, onion, salt, pepper and egg. Break bread into small pieces and add to mixture. Cut off top of peppers and remove seeds and white membrane. Spoon hamburger mixture into green peppers till stuffed. Stand peppers up in crockpot and pour un-drained tomatoes on top. If you have any of the meat mixture left shape into mini loafs and cook along with peppers. Cook for 6-10 hours on low or 4-5 hours on high.

Ingredients

2 cups water
1 cup brown rice
1/2 red bell peppers, seeded and chopped
1/4 red onion, chopped
1 cup shredded low-fat Cheddar cheese

Directions

In a saucepan bring water and rice to a boil. Cover and simmer on medium low for approximately 45-50 minutes or until rice is tender and water has soaked into rice.

Using a skillet coated with cooking spray on medium heat, cook bell pepper and onion until lightly browned. Stir prepared pepper and onion into cooked rice and add the cheddar cheese stir until cheese is completely melted.

Ingredients

1 can (10 3/4 ounces) Cream of Mushroom Soup
1 1/4 cups water
1/2 teaspoon dried thyme leaves or dried rosemary leaves, crushed
1/8 teaspoon ground black pepper
1 cup uncooked quick-cooking brown rice
1 1/4 pounds skinless, boneless chicken breast halves
Paprika

Directions

Combine soup, water, thyme, pepper and rice in 9"x13" baking dish. Add chicken and sprinkle with paprika. Bake until chicken is cooked through and the rice is tender approximately 30 minutes at 400 degrees.

Ingredients

2 cans (16 ounces each) Pork and Beans
3/4 cup Chunky Salsa
3 cups cooked rice

Directions

In medium saucepan combine beans, salsa and rice over medium heat stirring occasionally until heated through and slightly bubbling.

Ingredients

1 tablespoon vegetable oil
4 skinless, boneless chicken breast halves
1 (10.75 ounce) Cream of Chicken Soup
1 1/2 cups water
1/4 teaspoon paprika
1/4 teaspoon ground black pepper
1 1/2 cups uncooked instant brown rice
(Cooking times vary. To insure best results, use instant whole grain brown rice.)
2 cups fresh or frozen broccoli flowerets

Directions

Heat oil in skillet over medium-high heat, add chicken and cook until well browned on both sides. Remove chicken from skillet, and stir in soup, water, paprika and black pepper heat to a boil. Add rice and broccoli to mixture in skillet. Turn burner down to low. Place chicken back in skillet and sprinkle with paprika and black pepper. Cook covered until the chicken is cooked through and the rice is tender.