Baked Popcorn Rice Recipes

BAKED BASMATI RICE

Steps:

• Grease a 9 x 13 baking pan with the olive oil.
• Pour in rice then cover with dry chicken stock.
• Pour water on top.
• Add onion and corn and stir.
• Place butter chunks in various spots around the dish.
• Cover with aluminum foil and bake at 350.
• Stir every once in a while so rice on bottom does not burn and rice is evenly crispy on top.

BAKED CORN AND RICE CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Cook the rice in boiling water and simmer for 15 minutes, drain and set aside until needed.
• Saute the onions in butter until soft then add the sweet peppers, mushrooms and drained corn, jalapeno peppers, salt and pepper, cooking on low for 5 minutes.
• Mix the cooked rice, vegetables, grated cheddar and Monterey Jack cheeses and sour cream together, blend well.
• Pour into a greased 8 x 14 casserole dish and sprinkle with the parmesan cheese bake for 1 hour.

BAKED RICE

Steps:

• In a greased 12-oz. baking dish, combine broth, rice, parsley, salt and pepper. Cover and bake at 350° for 30-35 minutes or until rice is tender. Sprinkle with cheese; bake 4 minutes longer or until cheese is melted.

ROASTED CORN AND GARLIC RICE

Steps:

• Carefully peel back husks from corn to within 1-in. of bottom; remove silk. Rewrap corn in husks. Place garlic cloves on a piece of heavy-duty foil; drizzle with 1/4 teaspoon oil. Fold foil around garlic and seal tightly. Place corn and garlic directly on oven rack. Bake at 400° for 30 minutes. Remove corn; bake garlic 5-10 minutes longer or until softened., Remove garlic from foil and place in a small bowl; cool. Mash with a fork. When corn is cool enough to handle, remove corn from cobs with a sharp knife., In a large saucepan, heat remaining oil over medium heat. Add rice; cook and stir for 2 minutes. Gradually add the broth, bay leaf, salt, pepper and roasted garlic. Bring to a boil. Reduce heat; cover and simmer for 12-13 minutes or until heated through. Stir in roasted corn; cover and cook 7-10 minutes longer or until rice is tender. Discard bay leaf.

NO-BAKE POPCORN CAKE

Steps:

• Melt butter and marshmallows in a large heavy pan over low heat. Stir often.
• Put popcorn into large container. Pour marshmallow mixture over top. Stir to mix well. Add peanuts and candy. Mix together.
• Pack mixture into greased 10 inch tube pan or 12 cup bundt pan. Let cake set until cool, and turn out onto plate to serve. Cut into wedges for all different size kids.

BAKED PORK CHOPS AND RICE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Melt butter in a large skillet over medium heat; cook and stir onion until golden brown, 15 to 20 minutes. Transfer onion to a plate.
• Sprinkle seasoned salt over all sides of each pork chop. Place pork chops in the same large skillet and cook until browned, 1 to 2 minutes per side.
• Mix beef consomme and water together in a 9x13-inch baking dish. Pour rice into the broth mixture; add caramelized onion. Gently arrange pork chops over rice in a single layer. Cover baking dish with aluminum foil.
• Bake in the preheated oven until pork is cooked through, 45 to 60 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

CORN AND RICE CASSEROLE

Steps:

• Prepare rice according the the package directions; set aside.
• In a big skillet, melt the butter over medium heat.
• Saute bell pepper and onion for 5 minutes or until tender.
• Add in cooked rice, cream-style corn, mexican-style corn, whole kernel corn, Rotel tomatoes with juice, cubed Velveeta, and salt and pepper to taste; stir to combine.
• Spoon mixture into a greased 13x9 inch casserole dish.
• Bake in a 350° oven for 30 minutes or until well heated.
• Sprinkle shredded cheddar cheese on top and bake 5 more minutes or until cheese melts.

NO-FUSS PERFECT BAKED BROWN RICE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 baking dish.
• Place rice in prepared baking dish; sprinkle salt and oil on top. Pour boiling water over rice. Cover baking dish tightly with double layer of aluminum foil and pinch edges to seal.
• Bake in center of preheated oven until water is absorbed, about 1 hour.
• Remove rice from oven, uncover, and fluff with fork.

BAKED RICE WITH SAUSAGE, PEPPERS, AND CORN

Steps:

• Preheat oven to 375 degrees. Pierce sausage all over with the tip of a paring knife. In a large straight-sided ovenproof skillet, heat 1 tablespoon oil over medium-high. Add sausage and cook, turning occasionally, until browned, about 3 minutes. Transfer to a plate.
• Add remaining 2 tablespoons oil to skillet along with onion, garlic, and bell pepper. Cook, stirring occasionally, until onion is translucent, about 3 minutes. Stir in rice, then broth; season with salt and pepper. Return sausage to pan and bring liquid to a boil. Add corn, cover, and bake until rice is tender and has absorbed all liquid, about 25 minutes. Let rest 10 minutes before serving, topped with cilantro.