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.
ooking, follow package directions for rice (it takes about 10 to
Brown hamburger and onion over medium heat in a large skillet (one with a lid). Drain off excess fat.
Add the rice, tomato, water, salt and pepper. Mix well and cover pan with lid. Simmer on low for 10 minutes.
Check halfway to see if you feel it needs a few tablespoons of water added. Stir and then sprinkle the cheese over top. Don't mix in, allow to melt over top while it finishes simmering.
rill pan. NOW -- make the rice --
Rice -- Bring the water, coconut
Prepare rice oriental dinner as directed on package, except omit water.
Add enough water to beef broth to measure 3 1/3 cups liquid.
Five minutes before end of cooking, stir in Chinese vegetables and green pepper.
Makes 5 to 6 servings.
(Ingredients can be increased or decreased to fit your family.) In roasting pan or large flat 9 x 13-inch casserole, put rice, vegetables and mushrooms pieces with water from can and can of chicken broth.
Place chicken breasts on top.
(I use boneless or boned.)
Spice with Italian seasonings or whatever you like.
(This is a great, quick dinner.)
Cook covered for 30 minutes at 375\u00b0, then uncovered for 10 to 15 minutes.
Water may need to be added for rice.
Prepare yellow rice dinner according to package directions in large pan.
While rice is cooking, chop cooked ham or sausage and cooked chicken.
Warm shrimp, ham or sausage, chicken, peas and carrots in microwave.
Cook asparagus and rice as directed on packages.
Place 4 to 6 asparagus spears on fillets and roll up, starting from narrow end. Place rolls, seam side down, in baking dish.
Brush with margarine. Sprinkle with lemon pepper.
Bake at 375\u00b0 until fish flakes easily (about 18 to 20 minutes).
Brown beef and onion together.
Add rice, tomato juice and salt and pepper to taste.
Cover and cook until rice is done. Pour whole tomatoes over rice and meat.
Warm tomatoes.
Serve right from skillet with salad and rolls.
Cook chicken breasts and save broth; cube chicken.
Place onion and celery in bottom of a 9 x 13-inch casserole dish. Cover with cooked rice.
Place cubed chicken over rice.
Mix mayonnaise, soups and broth.
Pour over chicken and rice.
Garnish with crushed potato chips.
Bake at 375\u00b0 until bubbly.
Cook rice according to directions on package.
Break chicken in bite-size pieces and mix with rice.
Top chicken and rice with cooked small green peas for garnish on rice dish.
br>Follow instructions on rice package.
Add rice to broth.
Brown ground beef, chopped onion and diced green peppers.
Add chili powder, dried mustard, corn, tomatoes, tomato sauce and water, but don't add the rice quite yet! Bring this mixture to a boil and then add your rice. Reduce heat to low, cover and let it simmer for about 20 minutes. The rice should be cooked tender and it will have absorbed the water and sauce -- if not, recover and give it a few more minutes on low.
Lightly stir everything together and then sprinkle the shredded cheddar over the top.
Heat 1 tablespoon oil in skillet. Add chicken. Cook until browned. Remove chicken from skillet. Add soup, 1 1/2 cups water, paprika and pepper. Stir; heat to a boil. Stir in rice and broccoli. Top with chicken. Season chicken with additional paprika and pepper. Cover; cook on low heat 5 minutes or until broccoli and rice are cooked through.
Cook onion and peppers in microwave until tender. Brown beef until done.
Drain grease off. Combine salt, molasses and mustard. Add to ground beef mixture. Add tomatoes and 1 cup uncooked rice. Cover and reduce heat. Simmer 30 minutes or until rice is tender.
Melt butter in a 9 x 13-inch baking dish.
Stir in rice and soup.
Rinse chicken and pat dry.
Arrange chicken over rice mixture.
Pour water over top; sprinkle with onion soup mix.
Bake at 350\u00b0 for 1 hour and 30 minutes.
Yields 6 servings.
Brown rice with oil.
Add water.
Add tomato, onion and green pepper.
Add Treet meat or bouillon cubes.
Add tomato sauce. Cook about 1 hour.
Set aside.
When rice gets thick, ready to eat.
While rice is cooking, sautee ham in butter.
Add onions and celery, cook over medium heat intil tender crisp.
Stir in soup, wine, mustard, and dill weed, heat thoroughly.
Add sour cream and pimento, Heat, but do not boil.
Serve over hot rice.
Start the rice first. Boil 2 cups water
Roll chicken in flour.
Brown in butter.
Remove chicken, reserving 2 tablespoons drippings to stir in soup, seasonings and water.
Cook and stir to a boil.
Spread Minute rice in 3-quart shallow baking dish.
Pour all but 1 cup soup mixture over rice. Stir to moisten.
Top with chicken and rest of soup mixture. Bake, covered at 350\u00b0 for 1 hour.