In 2-quart saucepan, melt butter.
Add orzo and cook until golden (stirring often) about 10 minutes.
Stir in 4 cups water, rice and bouillon cubes.
Heat to boiling.
Reduce heat to low, cover and simmer 30 minutes or until liquid is absorbed and orzo and rice are tender.
Top with parsley and serve.
Makes 8 servings.
In a large nonstick skillet heat oil over medium-high. Add garlic and cook for 1 minute, being careful not to burn.
Add orzo and rice; cook 4-6 minutes longer or until lightly browned.
Stir in broth and water.
Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes, until rice is tender and liquid is absorbed. (Add more water as needed if rice and pasta are not done before liquid is absorbed).
Stir in the onions, basil, parsley and salt.
Serve. Sprinkle some grated Parmesan on top if desired.
In a large heavy saucepan, melt butter over medium heat; add orzo and brown until golden.
Add rice, bouillon, and water; bring to a boil, cover and lower heat to medium-low.
Simmer for about 20 to 25 minutes or until all water is absorbed; serve.
Cut 1/4-inch off the top of each tomato.
Scoop out pulp and seeds.
Reserve pulp; discard seeds.
Finely chop 2 tomato shells; set aside.
sprinkle the insides of the remaining tomato shells with salt.
Invert on a paper towel and let drain 30 minutes.
Pat dry.
Combine orzo or rice, Feta, black olives, pine nuts, green onions, parsley, olive oil, basil, garlic, pepper and chopped tomato.
Mix well.
Spoon mixture into tomato shells.
Cover with plastic wrap and chill at least 1 hour before serving.
Serves 8.
lt butter with oil and saute mushrooms and onions until tender, remove
oil, garlic, paprika and chili and toss well. Cover and marinate 1 hour
Warm Mexican chicken and rice mixture in microwave for 2 minutes.
Then warm tortillas in microwave for 15 seconds or until soft enough to fold.
Place half of chicken/rice mixture into center of each tortilla,top each with cheese.
Fold bottom third over mixture,making sure filling is snug.
Take the right side of tortilla and fold over.
Then take the top third and fold over making sure everything is as snug as a bug in a rug. :).
Return to microwave and heat for about 35 to 40 seconds,or until cheese is slightly melted.
Flour pork chops and lightly brown in oil in a heavy skillet. Remove from skillet and drain.
In a large casserole dish, stir together chicken and rice soup, water and instant rice.
Add pork chops.
Cook for 1 hour in a 375\u00b0 oven.
Heat oil in large nonstick skillet on medium-high heat. Add ground beef, onion and bell pepper; cook and stir until meat is no longer pink. Drain fat.
Stir in remaining 1 tablespoon oil, Rice Mix, water, tomatoes, corn, chili powder, garlic powder and crushed red pepper.
Bring to boil. Reduce heat to low; cover and simmer 25 minute or until most of the water is absorbed and rice is tender. Stir occasionally to prevent rice and beans from sticking. Serve with assorted toppings, if desired.
Prepare beans and rice according to package directions. Let
Make red beans and rice as package directs.
Cut the Polish sausage up and place in mixture.
Add 1/4 cup water extra, simmer until done!
As Justin Wilson would say, \"I guaranteeeeeeee!!!!!!!!
Prepare beans and rice according to package directions. Add salsa and peppers. Stir. Place mixture in blender. Grind until texture is smooth.
Simmer chicken in pan until completely cooked.
Pour in can of chicken and rice soup.
Fill empty can with rice and pour in. Add water.
Let cook until rice is soft and fluffy.
Then serve.
Heat oil in large nonstick skillet on medium-high heat. Add ground beef, onion and bell pepper; cook and stir until meat is no longer pink. Drain fat.
Stir in remaining 1 tablespoon oil, Rice Mix, water, tomatoes, corn, chili powder, garlic powder and crushed red pepper.
Bring to boil. Reduce heat to low; cover and simmer 25 minute or until most of the water is absorbed and rice is tender. Stir occasionally to prevent rice and beans from sticking.
Brown sausage, onion and bell pepper; drain.
Cook rice.
Add corn, soup and rice.
Mix all together in a 9 x 12-inch pan.
Bake at 350\u00b0 for 30 minutes.
Brown noodles in margarine.
Add 2 cans chicken and rice soup, two cans of water, onion dip and mushrooms.
Mix thoroughly. Bring to a boil and add Minute rice.
Cover and turn off heat.
Melt stick (cube) margarine* in baking dish in oven.
Mix soup and rice mixture and put in dish.
Layer chicken on top.
Lightly salt and pepper and pour melted margarine over*.
Bake at 300\u00b0 for 2 hours.
In a large mixing bowl, pour the 3 soups and rice and mix together.
Put these into a greased casserole pan with cover.
Bake with cover on for 1 1/2 hours at 350\u00b0, then take cover off and bake for 1 more hour.
The paprika is just a coloring.
You just sprinkle over entire dish.
Follow directions on red beans and rice mix.
When red beans and rice mixture is ready and thickening, add remaining ingredients.
Cover and simmer over low heat 15 to 20 minutes until thickens.
Feeds 8 to 10 people.
Dissolve cubes with water in skillet.
Add zucchini and onion. Cook about 15 minutes or until done (water will evaporate). Follow directions on box of chicken and rice and mix together. Contains 0 fat grams.