Get your Mom's left over rice.
First you warm it up.
Put in the milk.
Put in remaining ingredients.
Cook until it bubbles.
Melt butter in a skillet.
Add left over rice.
Make sure rice is well heated and coated with butter.
Whisk eggs in a bowl then pour into the skillet.
Scramble the mixture until you feel it's done.
Method.
Soak, wash the rice and cook it in pressure
Saute onion in butter with curry powder until tender.
Add broth and aroma seasoning.
Stir in left over chicken meat and simmer until meat is hot.
Meanwhile cook rice.
Place meat mixture and rice in casserole dish.
Stir to combine and top with crumb mixture.
Bake approximately 20 minutes at 325 until brown and bubbly.
Heat oil in a saucepan.
When ready, saute mushrooms, sweet potato and peppers for 2-3 minutes.
Add just enough broth to cover mixture and simmer until tender.
Mix in left-over rice and curry and puree with a hand blender, adding broth as needed until soup is as thick or as thin as you like it.
Cook the rice as you would normally (I put it in a rice maker.).
Saute' onion, and cook ground beef over medium heat in a large skillet, (add the beef a few minutes after the onion.) Drain off the fat (I usually rinse it under warm water.).
Return to skillet. Add onion soup mix and water, bring to a boil and simmer until slightly thickened, about 5-10 minutes.
Serve warm over rice.
note: The soup mix thickens the water slightly, but it still will have a watery consistency. The extra liquid will soak into the rice and flavor it.
Melt butter in medium saucepan over medium heat.
Add celery, green pepper, onion, and garlic; cook, stirring occasionally, for 5 minutes or until vegetables are tender.
Stir in flour.
Gradually stir in evaporated milk, water and tomato paste.
Cook, stirring constantly, until mixture just comes to a boil.
Cook an additional 1 to 2 minutes or until mixture slightly thickens.
Stir in shrimp, parsley, seasoning, salt and hot pepper sauce.
Cook until heated through.
Serve over rice.
auce ingredients and pour the over the cabbage, stirring to coat
Prepare rice.
Add olive oil and butter to high heated pan.
Add all ingredients to pan, cover, reduce heat to medium low.
Cook 10 minutes, or to desired tenderness of squash.
Let sit for 5 minutes to blend flavors, serve over rice.
Mix everything but the chips.
Stir well.
Butter casserole dish.
Pour some of the mixture in the bottom of the pan.
Layer with chips.
Repeat meat, chips; meat, chips.
You can shred the cheese or grate it over each layer or just put it over the top. Bake uncovered at 350\u00b0 for 30 minutes or until bubbly and cheese melts.
ried cabbage and rice option instead of plain rice, heat the sesame
Mix rice, water, 1/2 envelope of onion soup mix and soup; pour into well-greased baking pan.
Place chicken breasts over rice mixture and sprinkle with the rest of the onion soup mix over chicken and bake for 2 hours at 350\u00b0 covered.
Uncover last 15 minutes to brown.
cook rice in rice cooker (add 4 cups of water to 2 cups of rice) 20 minutes.
chop cabbage and green onion.
add cabbage to frying pan with a little butter or oil. saute cabbage with soy sauce until slightly brown and tender. add eggs and scramble. add seasonings and more soy sauce to taste. serve over rice.
Dice sausage into bite size pieces.
Place in a large Teflon skillet. Cover with onions and green pepper.
Cook over medium heat with lid on until brown on each side.
Save drippings. Cook rice until firm.
Pour into large baking dish. Add margarine.
Add Worcestershire sauce and water to drippings.
Pour over rice and mix.
Salt to taste.
Pour hot smoked sausage along with onions and pepper over rice.
Cover tightly and let stand or place in warm oven for 10 minutes.
Cook rice according to package directions. Saute chicken, onion and garlic in oil until chicken is browned, about 4 to 5 minutes, stirring constantly. Add broth mixed with soup and veggies. Bring to a boil. add additional salt, pepper or other herbs while hot.
Fold in rice or spread over rice. (May vary choice of veggies as desired.)
Serves 4.
Cut chicken into bite size pieces.
Add soups.
Heat in a slow cooker for 4 to 6 hours.
Melt bouillon in water for rice.
Cook rice.
Serve chicken over rice.
In saucepan, combine soup, broccoli and Worcestershire sauce. Over medium heat, heat through, stirring often.
Serve over rice. Makes 2 servings.
In a large, nonstick skillet, brown ground beef and onion over medium heat for 8 to 10 minutes or until beef is no longer pink, breaking meat into 3/4-inch pieces.
Pour off drippings.
Season with salt and pepper.
Stir in tomatoes, ketchup and sugar.
Add cole slaw, mixing well, and cook for 5 minutes or until cole slaw is crisp-tender, stirring occasionally.
Serve over rice.
Makes 4 servings.
Brown meat.
Add vegetables.
Cook over medium heat until thawed and tender. Add soup and allow to simmer at least 45 minutes. Cook rice and serve over rice.
Bring water, rice, and Italian seasoning to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
Meanwhile, combine pasta sauce, chicken, tomatoes, yellow squash, mushrooms, and garlic in a large skillet. Simmer until vegetables and rice are tender, about 20 minutes. Season with salt.
Serve chicken and vegetables over rice.