time.
After starting chicken prepare minute rice per instructions on box
Bring chicken broth to a boil.
Add Minute Rice.
Once Minute Rice is almost done, add cilantro, parmesan cheese, lemon zest and lemon Juice.
Stir and cover to finish cooking.
Enjoy :).
Cook Minute rice, chicken and broccoli.
In 9 x 12-inch pan, put layer of rice, then layer of broccoli, then layer of chicken, then layer of grated sharp cheese.
Mix cream of mushroom soup, lemon juice and mayo together, add water to make 2 cups.
Pour this mixture over cheese.
Sprinkle stuffing on top.
Bake 20 minutes at 350\u00b0.
Start with frozen broccoli and place it in a 2-quart baking dish.
Bake at 350\u00b0 for 7 or 8 minutes to partially thaw.
Stir in Minute rice, chicken, soup and milk.
Stir after each addition. Add 1/2 of cheese and stir in chopped onion.
Top with remaining cheese.
Bake for 45 minutes or until hot and bubbly.
Combine milk, minute rice, sugar, raisins and salt in a medium saucepan. Bring to a boil, stirring constantly. Reduce heat to medium-low; simmer, uncovered 6 minutes, stirring occasionally.
Beat egg and vanilla with wire whisk until well blended. Add a small amount of the hot milk mixture; mix well. Return to saucepan; cook and stir on low heat 1 minute. (do not boil).
Remove from heat. Let stand 30 minutes. Serve warm. Store any remaining pudding in refrigerator.
n seasonings, soup, tomatoes, and Minute rice.
Simmer 5 minutes.
ooking, get two cups of Minute Rice and put it in a
n the same pan, brown chicken breast (cook it almost all
Empty bag of chicken into crockpot, if thawed lessen time by 1 hour.
Pour in Salsa.
(if using regular rice put in now).
cook high 4 hours or low 6-8.
During last 30-60 mintues I add corn, beans, minute rice and cream cheese.
Chicken will fall apart and generally is shredded into recipee.
Yummy with tortilla chips, flat bread, rolls, or just in a bowl.
This recipee can be altered and turn out fine, I have changed it many times and always had success.
in a lg pot make minute rice and add to fry pan
Melt margarine in large skillet on medium-high heat.
Add onion, cook and stir until tender, but not browned.
Stir in tuna, Minute rice and parsley.
Cover.
Remove from heat.
Let stand 5 minutes.
Garnish with almonds, if desired.
Makes 4 to 6 servings. Recipes can be doubled.
Prepare Minute rice as directed and substitute chicken broth for water.
Salt and pepper to taste.
Add onion, cream of chicken soup and chicken pieces to rice.
Pour into baking dish and bake for 25 minutes on 350\u00b0.
Preheat the oven to 350 degrees.
Place shredded chicken evenly in a 9x13 dish. Top with rice and then cheese.
Mix the remaining ingredients well and pour over chicken, rice and cheese. (This is going to look VERY runny--it is supposed to. It all cooks down and cooks the rice. This is why you cannot use Minute Rice).
Cover with foil and bake for one hour. Remove the foil and bake 30 minutes longer, or until all liquid is absorbed.
Brown chicken in oil and garlic.
Add vegetables and stir-fry 1 minute or until crisp-tender.
Combine bouillon, soy sauce, sherry, vinegar, brown sugar, ginger and pineapple with juice.
Bring to boil.
Stir in Minute rice.
Cover.
Remove from heat and let stand 5 minutes.
Stir in chicken and vegetables and serve immediately. Serves 4.
Cook, debone and dice chicken.
Dump chicken with onion and cook until onion is tender.
Pour broth and salsa or Ro-Tel into chicken mixture.
Bring to a boil and stir in Minute rice.
Turn heat off.
Cover for 5 minutes (rice will cook in the 5 minutes). Top with shredded cheese.
The cheese will melt without returning to heat.
Roll chicken in flour, brown in butter; set aside.
Mix soup, seasonings, water and drippings into pot.
Cook and stir to a boil. Spread Minute Rice into 1 1/2-quart casserole.
Pour all but 1/2 cup soup mixture over rice and stir to moisten.
Top with chicken and rest of soup mixture.
Bake, uncovered at 375\u00b0 for 30 minutes or until chicken is tender.
Makes 4 servings.
Line the bottom of a 9 x 11-inch casserole dish with strips of uncooked bacon.
Cover bacon with 1 box of Minute rice.
Wash and salt chicken; lay pieces on top of rice.
Mix together the soup, water and seasonings; pour over chicken and rice.
Wrap the dish in foil and bake for 2 1/2 hours at 300\u00b0.
Place both Cup-a-Soups, cream of mushroom soup and 1 cup boiling water in a bowl and mix.
Add 3/4 can of boiling water. Mix thoroughly.
Place 2 cups Minute rice in pan to use in microwave; pour liquid mixture over rice.
Cover tightly and let stand for 5 minutes.
Place chicken parts on rice mixture; sprinkle top of chicken with paprika.
Cover tightly.
Microwave on 40% power for 35 minutes.
Let stand for 5 minutes.
Prepare Minute Rice as directed, keep warm.
Meanwhile, cook peppers in oil in covered skillet over low heat until tender, but not browned, also the onions at the same time.
Blend cornstarch with a small amount of chicken stock.
Add remaining stock and soy sauce and cornstarch mixture to vegetables.
Add chicken and cook until sauce is clear and thickened.
Add tomatoes and cook.
Just to heat.
Serve on rice.
Makes 4 to 6 servings.
cup flour.
Rinse chicken and roll in flour.