Yellow Rice Casserole Vegetarian Food

VEGETARIAN CASSEROLE

Steps:

• Heat 1 tbsp olive or rapeseed oil in a large, heavy-based pan. Add 1 finely chopped onion and cook gently for 5 - 10 mins until softened.
• Add 3 sliced garlic cloves, 1 tsp smoked paprika, ½ tsp ground cumin, 1 tbsp dried thyme, 3 sliced carrots, 2 finely sliced celery sticks, 1 chopped red pepper and 1 chopped yellow pepper and cook for 5 minutes.
• Add two 400g cans tomatoes, 250ml vegetable stock (made with 1 stock pot), 2 thickly sliced courgettes and 2 sprigs fresh thyme and cook for 20 - 25 minutes.
• Take out the thyme sprigs. Stir in 250g cooked lentils and bring back to a simmer. Serve with wild and white basmati rice, mash or quinoa.

VEGETABLE AND RICE CASSEROLE

Steps:

• Measure 3 cups of dry instant rice and cook according to package instructions, set aside
• Combine onion, garlic, carrots, olive oil, salt, and pepper in a large skillet
• Sautee for 10 - 15 minutes on medium high heat, until carrots start to soften and onions become translucent
• Add peas, broccoli, mushroom soup, 1 1/2 cups parmesan cheese, and 1 cup of sharp cheddar cheese to the skillet
• Stir on medium heat until heated through, about 10 - 12 minutes
• Add cooked rice and parsley to skillet and stir to combine
• Transfer mixture to a 13 x 9 casserole dish
• Top with remaining 1 cup of parmesan cheese and 1 cup of sharp cheddar cheese
• Bake for 10-15 minutes at 400 degrees, until cheese is bubbly and beginning to brown

YELLOW RICE

Steps:

• In a medium saucepan, heat the turmeric, cumin, and cinnamon over low heat until fragrant, stirring, about 30 seconds. Add the water, salt, and butter and bring to a boil. Add the rice and stir well. Cover and reduce heat to a bare simmer. Cook, covered, without stirring until the water is absorbed and the rice is tender, about 20 minutes.
• Remove from the heat and let sit, covered, without stirring, for 10 minutes. Fluff with a fork, add scallions, and serve.

YELLOW RICE WITH VEGETABLES

Steps:

• Heat oil in a saucepan over medium heat. Cook and stir onion, carrot, broccoli, red bell pepper, and garlic in hot oil until garlic just begins to brown, about 5 minutes.
• Pour vegetable broth into the saucepan; add rice, sazon seasoning, and adobo seasoning and stir. Bring the liquid to a boil, reduce heat to low, and cook until the liquid is absorbed and the rice is tender, about 25 minutes. Fluff rice with a fork to serve.

AWESOME CHICKEN AND YELLOW RICE CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a Dutch oven, toss the onion, green bell pepper, and water chestnuts with olive oil to coat. Rub the chicken with salt, pepper, and seasoning salt, and place on top of the vegetables in the Dutch oven.
• Cover, and cook the chicken 1 hour and 15 minutes in the preheated oven, or to an internal temperature of 180 degrees F (85 degrees C). Remove from heat. Leaving the vegetables in the Dutch oven, remove the cooked chicken, cool, skin, debone, and shred meat.
• While the chicken is cooking, prepare the yellow rice according to package directions.
• Mix the shredded chicken and cooked rice into the Dutch oven with the vegetables. Return to the 350 degrees F (175 degrees C) oven, and continue cooking 15 minutes before serving.

VEGETARIAN MEXICAN CASSEROLE

Steps:

• Cook rice according to instructions (I used a rice cooker) - the amount of uncooked rice varies based on your brand. You will need 4 cups of cooked rice to add to the recipe
• While rice is cooking, heat a large heavy bottomed pan over medium high heat (I used a dutch oven)
• Add 1 tablespoon of olive oil, and sauté the red onion, garlic, and bell pepper for 8-12 minutes, or until onion becomes translucent
• Add the corn and fire roasted tomatoes and stir an additional 3 minutes
• Add drained black beans, 4 cups of cooked rice, lime juice, enchilada sauce, chili powder, cumin, cayenne, cream cheese, and 1/2 cup of mexican cheese
• Add salt to taste (I used a teaspoon)
• Serve topped with additional mexican cheese, sour cream, and tortilla chips
• Enjoy!

VEGETABLE RICE CASSEROLE

Steps:

• Spread the rice into a 13-in. x 9-in. baking dish coated with cooking spray. Layer with zucchini, yellow squash, onion and half of the basil; top with green pepper, celery and tomatoes. Combine the brown sugar, salt and pepper; sprinkle over vegetables. Drizzle with oil. Cover and bake at 350° for 1 hour or until tender. Sprinkle with remaining basil.

VEGAN BROCCOLI RICE CASSEROLE

Steps:

• Preheat your oven to 350 °F. Wash the broccoli and cut it into florets. Cook the broccoli either on the stovetop or in an Instant Pot (choose "0 minutes" on manual).
• Grease a large baking dish with vegan margarine.
• Heat some oil in a pan and sauté the chopped onion until it's translucent. This should take about 3 minutes.
• Place all of the ingredients for the sauce into a high speed blender and process until smooth.
• In a large bowl, combine the cooked rice, the cooked broccoli, the sautéed onion, and the sauce. Stir carefully.
• Transfer to the prepared baking dish, add the shredded vegan cheese and bake for 15 minutes. Sprinkle with freshly chopped parsley and serve immediately. Enjoy!

YELLOW RICE CASSEROLE

Steps:

• Cook rice to package directions.
• Blend soup, sour cream, and butter.
• Combine all ingredients, except cheese, in 7 x 11 dish. Bake at 350 for 25 minutes until hot throughout.
• Top with cheese and bake 5 additional minutes, until melted.

MEXICAN YELLOW RICE CASSEROLE

Steps:

• Brown hamburger meat and drain.
• Add taco seasoning and approximately 1/2 cup water.
• Simmer 10 minutes.
• Cook rice as directed on box (leave water in rice, do not drain).
• Mix cheese and tomatoes and melt in microwave.
• Combine all ingredients, using only a few of the crumbled Doritos.
• Pour into casserole dish and sprinkle remaining Doritos on top of mixture.
• Bake at 325 F for 25 minutes or until bubbly.

YELLOW RICE CASSEROLE

Steps:

• 1. Cook yellow rice according to package directions.
• 2. Blend soup, sour cream and melted margarine.
• 3. Combine all ingredients except grated cheese.
• 4. Pour into a 7x11 baking dish and cook for 25 minutes in a 350 degree oven.
• 5. Top with cheese and return to oven for 5 minutes or until cheese is melted.

SOUTHWESTERN VEGETARIAN CASSEROLE

Steps:

• Heat the oven: Preheat the oven to 450°F and grease a 9x13-inch casserole dish with cooking spray.

BAKED YELLOW RICE & VEGETABLES

Steps:

• 1. Preheat oven to 350*
• 2. Add butter and oil to cold skillet then heat on medium heat. Add onion and bell pepper. Saute one minute. Add rice and turmeric; stir. Pour in broth and water, adding seasonings and other vegetables.
• 3. Bring to boil stirring once more. Pour ingredients into 13x9 casserole dish. Bake for 30 minutes or until liquid is absorbed.

YELLOW RICE

Steps:

• Heat the oil in a medium saucepan, with a tight-fitting lid, over medium-high heat. Add the onion, pepper, and annatto, and cook, stirring, until somewhat soft, about 2 minutes. Add the rice and cook, stirring, until toasted, about 2 minutes more. Add water, salt, and bay leaf and bring to a boil. Wrap the lid tightly with a kitchen towel. Cover the rice, lower the heat to a simmer, cook for 20 minutes.
• Remove the rice from the heat and set aside, covered, for 10 minutes. Remove the lid and fluff the rice with a fork. Serve with the black beans.
• Put the beans in a large saucepan, add the water and bay leaf, and bring to a boil. Set aside, covered, for 1 hour.
• Return the beans to a boil, lower the heat to a simmer, cook uncovered, for 1 1/2 hours.
• Heat the oil in a medium skillet over medium-high heat. Add the onion and peppers and cook, stirring, until soft, about 5 minutes. Add the garlic, cumin, oregano, and coriander and cook, stirring, until fragrant, about 1 minute more. Add the onion mixture to the beans and continue simmering until the beans are very tender and the liquid has thickened, about 1 1/2 hours more.
• If the beans seem too thick, adjust the consistency with a little bit of water. Stir in the vinegar, season with the salt, cayenne, and pepper to taste. Serve.
• Yield: about 4 side dish servings

CHICKEN AND YELLOW RICE

Steps:

• Want to know the secret to make this great yellow rice and chicken recipe? The spices! Lucky for you, we've got that part sorted and ready for you in our Carolina® Yellow Rice Mix with seasonings. Step 1 Prepare the rice according to package directions.
• Step 2 Heat the oil in a medium-size skillet over medium heat. Sauté shallots for 2 minutes. Add the chicken and sauté until no longer pink, about 5 minutes. Add peas, carrots, corn, and parsley. Sauté for 1 minute. Fold the mixture into the prepared rice.

MEXICAN-STYLE VEGAN BEAN AND RICE CASSEROLE

Steps:

• Preheat the oven to 350°F.
• Place the onion and bell pepper in a large saucepan and sauté over medium heat for 7 to 8 minutes, or until the onion starts to brown. Add water 1 to 2 tablespoons at a time, to keep the vegetables from sticking to the pan. Add the garlic and cook for 4 minutes. Add the cumin and chile powder and cook for another 30 seconds. Remove from the heat. Add the cooked rice, zucchini, black beans, corn, and No-Cheese Sauce, and mix well.
• Spoon the mixture into an 8 x 8-inch baking dish. Bake for 25 minutes, or until bubbly. Serve garnished with the cilantro.

YELLOW RICE CASSEROLE

Steps:

• Cook rice as directed. Drain corn & chicken completely. Break chicken up. Add soups, corn & chicken to rice, and mix thoroughly.
• Pour into a 9x13 pan and cover with cheese.
• Bake at 350 degrees F for 30-40 minutes or until cheese is melted.