Fast and Easy and you dont have to stand over a hot stove
Author: Carmen Gonzales
A great side or main dish. Feel free to add additional veggies. This has been in my recipe file for many years. Prep time does not include cooking time for rice.
Author: Daily Inspiration S
This sounds so lovely. From "In Nirmala's Kitchen". Note about black mustard seed from gourmetsleuth.com: If you don't have black mustard seed you can substitute equal quantities of other varieties such...
Author: Stacy Goodall
In the Latin food section of your supermarket you will see look for canned seafood from Spain, Portugal, and sometimes from Italy. You will want to purchase either one of the following brand names "Iberia",...
Author: Juliann Esquivel
If you have left overs, these freeze and reheat very well. Layer with wax paper and freeze in air tight container. Remove and thaw as you need them. Reheat using skillet, oven or microwave.
Author: linda Cox
This recipe was on the table throughout summer when I was growing up. Eggplant grew all summer and my Mom made this almost weekly. This with a side of fresh green beans from our garden seasoned with salt...
Author: Debora Hotard
WOW!!! This is fantastic! A huge explosion of flavor!! This dish if one of the best I have ever had - absolutely wonderful and a keeper for sure. I cannot wait to make it again for the next potluck get...
Author: L D @windella
LOVE the paper thin sirloin I get at Walmart, can use it in so many different ways. This is my latest creation.
Author: Lynn Socko
Sometimes it's fun to add an unexpected twist - like spicy chili sauce with sweet pineapple. This goes really well with fried fish fillets.
Author: Carolyn Haas
This recipe is submitted for play in CQ3 - Azores. It is a Portugese recipe by Ana Patuleia Ortins. I love rice dishes, this one sounds terrific.
Author: Baby Kato
This is the real Jag, not to be confused with the linguica and rice dish often called jag. Recipe is from "Savoring Cape Cod" and Mashpee is located in Cape Cod submitted by Fay W. Robbins
Author: Carol Junkins
Another low carb cauliflower rice. This is originally from wieght watchers. I added cheese for a cheesy side dish.
Author: Lisa G. Sweet Pantry Gal
My husband made this after borrowing the recipe from Campbell's website :) Very delicious.
Author: Ashley M
Excellent seasoned rice!. This is a rice cooker recipe and I used my basic 1 liter (1 quart) Cook and Warm rice cooker. Easy and delicious.
Author: Lee Thayer
lavender rice is Very trendy in all the best eatery's. Why not make it at home. Jasmine rice is even better. Lavender sooths the mind and mellows the mood Jasmine can be useful for addiction, depression,...
Author: Stormy Stewart @karlyn255
Tthe hugely popular Burma Superstar restaurant here in San Francisco. Drive by any night of the week and you'll find a line out the door, people patiently waiting for a seat inside the modest-sized, one...
Author: Penny Hall @FantasyFaery54
Delicious dish for lunch ,dinner or even breakfast
Author: ALEKSANDRA B.
I love heat but my family...not so much, so here it two versions, cooked the same on more heat to one. The heat in this recipe comes from the Chile de Arbol peppers and the Mrs. Dash Southwest and Chipotle...
Author: Lynn Socko
This is SOOOO easy! I like to add steak bites or meatballs to it for a main dish.
Author: Karen Petree
Instant pot is great this dish would of been 25 minutes and instead was done in 15 and no standing over the stove stirring the risotto constantly.
Author: barbara lentz
A good friend gave me this recipe years ago. I love brown rice with almost anything:)
Author: Michelle Bersani =^..^=
This is the rice that I like to serve with my Crawfish Etoufee. It is tasty and adds a distinct flavor to the etoufee.
Author: Joyce Lowery
After trying basmati rice several years ago I almost don't want to go back to plain rice. There is nothing like the flavor and aroma of basmati. Recipe & photo: allrecipes.com 04-17-2016
Author: Ellen Bales
This is the basic way to cook rice. It's called Khao Plow in Thailand. In Thailand, jasmine rice is always prepared without added salt or oil. The first step involves rinsing the rice in water two to three...
Author: Vickie Parks
This recipe used to be on boxes or Ronzoni Orzo Pasta, I grabbed it off their website, http://ronzoni.newworldpasta.com.
Author: Linda Hoover
This is everyday Arabic rice that is used to eat with stews and such. I grew up eating this with just simply plain yoghurt or chopped tomatoes over it.
Author: Muna Escobar
Made this for my family as a side dish with baked BBQ chicken in Pepsi. It was a delicious addition to this meal. Give it a try.
Author: Pat Duran
Fluffy rice!! A side you can put in the oven while you are working on the main dish.
Author: Lynette !
My mom used to make this for us when we were kids, and it was by far my favorite veggie dish, and now it's my kid's too! Next time you make a rice dish, make extra to use for this recipe. You can even...
Author: Jenn Visser
For a change of pace, try a rice stuffing for your holiday turkey. If you're entertaining a crowd, prepare two different stuffing recipes, one in the bird and one baked in a casserole, to add interest...
Author: Tammy Raynes
This is by far the best Spanish Rice recipe I've tried. My family likes it better than Mexican restaurant rice.
Author: Judy Garcia @snflwr8351
Not your standard stuffed mushroom. We find making the stuffing the day before and makes for easier stuffing since the starch from the rice and barley become sticky and looks great when stuffing with a...
Author: Malinda Coletta
For the first year of college, my kids only had a microwave to cook with. My daughter especially wanted recipes that would keep her out of the fast food joints!
Author: Lynette !
Rice is such a versatile dish...you can change it up to make it suit any meal or cuisine. This was takes on an Indian flavor with curry and chutney.
Author: Lynette !
We love fried rice, this is a very nice Thai version. Hope that you will enjoy this tasty treat. For best results let rice chill overnight. Please Note: Prep time does not include chilling overnight.
Author: Baby Kato
Adding a few extra ingredients takes a box of long grain and wild rice to a different level. I like this as a side to pork or fish.
Author: Lynette !
Great with jerk chicken, to cool off the heat. The raisins can be golden or dark, and are optional. Hubby doesn't like them in his rice...
Author: Lori Loucas
A quick and easy version of black beans and yellow rice.
Author: Daily Inspiration S
This is my second posting for Spanish rice, and is a variation on the first with less heat, but still a ton of good savory flavor. And it actually has a "ton" of flavor. I weighed it, and it came out at...
Author: Andy Anderson !
Spanish rice is a good side dish for any Latin main dish . Last nights dinner was New Mexico style flat enchiladas rice and beans. fit for a King or Queen.
Author: Teresa Morgan
This always goes well at pot-luck. Every ingredient can be changed depending on what you have on hand. So easy to make too. Peas can be replaced by any bean on hand. Any grain or small pasta can replace...
Author: J. White Harris
This is a dish my family has always enjoyed. I think I got this recipe from Maui news years ago.
Author: Shirley Makekau
I can't remember for the life of me where I got this recipe from...but it is one of my favorite side dishes. The flavors in this rice dish just tickle the tastebuds! :) I did try it with brown rice and...
Author: Wendy Rusch
This rice has so much flavor. If you have ever tried Chipoltle before, their rice is amazing. This is as close as I can get/find to theirs. This goes great on a taco salad or burrito, YUM!
Author: Missy Wimpelberg
I came up with this recipe because we love the Creamy Four Cheese Rice A Roni and I needed a side dish for last years Thanksgiving dinner at my Mom's. The flavor from the Rice A Roni is delicious and adding...
Author: Cathy Gulley
A new twist on vegetable beef soup. Adapted from a Taste of Home recipe. Disclaimer: I have always used recipes as a guide and use my instincts and experience to alter or omit ingredients as I cook. Therefore,...
Author: Robynne Glenn