Being a military family we get the pleasure of meeting people from all over the world. My girlfriend who lives in Guam gave me this recipe. So that I don't...
Author: PamLuvs2Cook
From the back of a Good Seasons Italian Salad Dressing & Recipe Mix envelope. Delicious and filling. The brown rice tastes like ground beef in the finished...
Author: Kats Mom
Serve up this hearty beef fried rice recipe in just 35 minutes. Stretch a small amount of steak into a meal by adding the beef to Zatarain's Beef Flavor...
Author: Zatarains
Author: Beatriz Llamas
Make and share this Polynesian Rice Salad recipe from Food.com.
Author: Cadillacgirl
Make and share this Wild Rice with Pecans and Mushrooms recipe from Food.com.
Author: GinnyP
This is a simple tuna rice casserole that taste great. Makes a lot for plenty of leftovers. Feeds 8-10
Author: jk672
I had a look at some of the other recipes like this on Recipezaar but mine is a little different so here it is. Occasionally we will have a roast turkey...
Author: Mandy
Make and share this Cilantro-Lime Basmati Rice recipe from Food.com.
Author: Cristina Barry
What's the spicy secret in this rice, bean and cheese skillet? A can of diced tomatoes with green chiles.
Author: My Food and Family
A simple dish but can take some time. Gluten free, nightshade free, dairy free.
Author: Cassie
Southern Living; this is atypical. More creamy, cheesy than spicy tomatoey. I serve it with my sloppy-gloppy chicken enchiladas.
Author: ratherbeswimmin
The age-old combination of rice and beans takes on a bit of an Indian flair. If you can't find basmati rice, substitute Texmati, jasmine, or any long-grain...
Author: gailanng
Make and share this Basmati Rice With Corn and Peas (Rice Cooker) recipe from Food.com.
Author: Bev I Am
From Canadian Living, a deliciously interesting salad that can be made from 30 minutes to 24 hours ahead! Time does not include 30 minutes minimum chill...
Author: Katzen
Don't let the name fool you, this is not served at Italian weddings. Wikipedia says of it's origin, "The term "wedding soup" is a mistranslation of the...
Author: Sharon123
This is from Richard (Dick) Immershein. Cook the rice ahea of time. It needs enough time in the fridge to get cold. Cook the day before or at least a few...
Author: abigail363
This is a great risotto when you have the time, it is not a lot of work but it can take awhile to cook.
Author: Lara
Make and share this Stuffed Bell Peppers recipe from Food.com.
Author: WaterMelon
Make and share this Shrimp Fried Rice Cups recipe from Food.com.
Author: Food.com
Make and share this Creamy Ranch Chicken - Crockpot recipe from Food.com.
Author: internetnut
Try to use day-old rice. This ensures that there isn't too much moisture in the rice so that the fried rice does not end up being too mushy. If you...
Author: Lisa Lin
Make and share this Chipotle's Basmati Rice recipe from Food.com.
Author: ZinaMae
Make and share this Basmati Rice Pilaf With Toasted Pecans recipe from Food.com.
Author: MsPia
Make and share this South of the Border Rice and Beans recipe from Food.com.
Author: Boca Pat
Make and share this Cheddar Cheese Risotto recipe from Food.com.
Author: carolinajewel
This turned out to be my favorite dish this Christmas! This is not a skimpy rice dish. It puffs up beautifully (and evenly) in your pan and resembles a...
Author: Roxygirl in Colorado
Author: Rachel Shakerchi
This is another great recipe from Kitchen Assistant. Note that this recipe only makes enough for 2 servings...I double it even when it is just DH and I...
Author: slkendrick
All of the Instant Pot® recipes I have seen in the past call for cooking the rice separately on the stove while the beans are cooking. I wanted to throw...
Author: Soup Loving Nicole
In Chinese tradition, eight is a lucky number. It's represented here by the delicious "treasures" that comprise the dish: eggs, shrimp, shiitake mushrooms,...
Author: Pinay0618
The original recipe was given to me by my Russian Grandmother 55 years ago. I made some modifications to enhance the flavor. These are excellent cabbage...
Author: William Uncle Bill
We make this congee every year for breakfast the morning after Thanksgiving. Take your Thanksgiving turkey carcass and put it to work to make this incredibly...
Author: Judy