Preheat oven to 350\u00b0.
Prepare rice as directed on package. In large casserole dish, layer rice, tuna and half of the chips. Heat soup with water just until boiling.
Pour over tuna and rice combination.
Mix well to make sure all ingredients are moist. Cover with remaining chips.
Cook for 45 minutes at 350\u00b0 or until top is golden brown.
Preheat oven to 350\u00b0F. Lightly grease a large baking dish.
Spread rice over base of prepared dish. Arrange tuna and mushrooms over top. Whisk together sour cream, milk and cheese. Season then pour over tuna and mushrooms. Sprinkle with almonds. Bake for 20-25 mins, until hot and golden brown.
Sprinkle with chopped parsley and serve with lemon wedges.
Bring the rice and 2 cups of water to
aller scoop out the flesh and put in a small pot
Combine tuna, pineapple, rice, celery, olives and green peppers.
Chill.
Add salt and mayonnaise and mix lightly.
Serve on greens.
Preheat oven to 350 degrees F (175 degrees C).
Mix cream of celery soup, milk, curry powder, and mustard powder in a large bowl. Stir rice, tuna, and onion into the soup mixture; transfer to a casserole dish.
Mix bread crumbs, melted butter, and parsley in a bowl; sprinkle over tuna mixture.
Bake casserole in preheated oven until bread crumb mixture is golden brown, about 25 minutes; top with sliced eggs and return to over to bake another 5 minutes. Let casserole cool 5 minutes before serving.
To make the mayonnaise, combine egg yolk and Dijon mustard in a small bowl. Gradually whisk in oil in a steady stream until mixture thickens. Add lemon juice and season to taste.
Combine tuna and shallot. Fold in mayonnaise. Spread over 4 slices of bread, cover with baby arugula and top with remaining bread. Remove crusts and cut each sandwich in 1/2 diagonally.
Melt margarine in large skillet on medium-high heat.
Add onion; cook and stir until tender (not brown).
Stir in vegetables, milk and pepper.
Bring to a boil.
Stir in tuna, Minute rice and parsley.
Cover.
Remove from heat.
Let stand 5 minutes.
Makes 4 to 6 servings.
Melt oleo in skillet on medium heat.
Add onion, cook and stir until tender, but not browned.
Stir in peas, milk, soup, and pepper.
Bring to boil.
Stir in tuna, minute rice and parsley. Cover, remove from heat, let stand 5 minutes.
Mix tuna, soup, rice and water until creamy.
Pour into a casserole dish.
Bake at 350\u00b0 for 20 to 30 minutes or until it is slightly thickened.
Place cheese slices on top and melt. Casserole thickens as it cools.
Reheats well.
tablespoons of water, cover and microwave on HIGH 8-10
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.