Best Quick and Easy Rice Meals

Best Recipe Books

Copyright 2013

Sunshine eBooks

 Contents

Beef Enchilada

Beef Italiano

Beef Stroganoff

Best Stuffed Peppers with Rice

Cantonese Beef

Cantonese Chicken

Chicken a la King

Chicken and Ham with Rice

Chicken Cacciatore

Chicken Continental

Chicken Florentine

Chicken Taco Rice Salad

Chocolate Coconut Rice Squares

Chinese Chicken and Rice

Classic Rice Pudding

Classic Spanish Rice

Corned Beef Dinner

Country Beef and Rice Dinner

Country Corn Chowder

Country Turkey and Rice

Crab and Rice Cakes

Cranberry Apple Rice

Creamy Almond Rice

Easy Creamed Corn Casserole

Easy Onion Rice

Easy Tuna with Cheesy Rice

Easy Tuna Quiche

Favorite Chili and Rice

Glorified Rice

Hearty Meatball Soup

Kansas City Green Rice

Lemon Chicken and Rice

Lemon Rice

Louisiana Rice

Mandarin Beef

Mexican Beef

Middle East Beef

Mushroom Rice with Peas

Orange Rice

Pizza Rice

Polynesian Chicken

Shanghai Beef

Shrimp Scampi and Rice

Spanish Rice and Beef

Spiced Rice with Chicken and Peaches

Spicy Cajun Rice Salad

Spicy Jambalaya

Squash and Zucchini Bake

Stuffed Flounder

Stuffed Turkey Rolls

Sweet and Savory Vegetable Rice

Sweet and Sour Chicken

Sweet and Sour Pork

Tex-Mex Rice and Beans

Three Bean Rice Salad

Tuna Rice Medley

Turkey Rice Hash

Turkey Spinach Bake

Introduction

Every home cook has their special meal preparation shortcuts and instant rice is one of them. Traditional rice is notorious for turning out undercooked, overcooked or sticky. Alternatively, instant rice has been precooked by a special steaming process and then dehydrated.

With instant rice you don’t have to worry about your rice not turning out well. The rice comes out fluffy and thoroughly cooked each time.

Instant rice has been around for decades and is loved by many home cooks because it’s easy and saves lots of time in the kitchen. Today’s cooks can choose between the white and brown varieties.

This book contains over 50 recipes that are specially designed for instant rice. You will enjoy making these meals because they include familiar flavors and ingredients that are easy to find. The dessert recipes are delicious as well, so be sure to try those. Busy people will especially appreciate having a resource for quick homemade rice meals that are tasty and filling.

Enjoy!

Best Recipes Editor

Beef Enchilada

1 pound ground beef

1 large onion, chopped

15-1/4 oz. can kidney beans, drained

13-3/4 oz. can ready-to-serve chicken broth

1 package taco mix

8 oz. can corn, drained

1-1/2 cups instant rice

1/2 cup sour cream

8 flour tortillas, steamed

Directions

In a large skillet, add the beef and the onion. Cook for 5 minutes or until the beef is brown. Add in the beans, chicken broth, taco mix and the corn. Bring to a full boil. Reduce heat. Let simmer for 5 minutes.

Add the rice and stir to blend. Cover and remove pan from the heat. Let stand for 5 minutes. Add in the sour cream, mixing well. Serve with warm tortillas.

Makes 4 servings.

Beef Italiano

3/4 pound ground beef

1 small red pepper, cubed

1 small green pepper, cubed

1 medium onion, cut into wedges

14-1/2 oz. can whole tomatoes

1 cup beef broth

1-1/2 teaspoons salt

1 teaspoon dried basil leaves

1/2 to 3/4 teaspoon pepper

1/2 teaspoon dried oregano leaves

1-1/2 cups instant rice

Directions

In a large skillet, add the beef, red pepper and the onion. Cook until the beef is brown. Add in the tomatoes, beef broth, salt, basil, pepper and oregano. Bring to a full boil. With a spoon break up the tomatoes into smaller pieces.

Stir in the rice. Cover and remove pan from the heat. Let stand for 5 minutes. Fluff mixture with a fork.

Makes 4 servings.

Beef Stroganoff

3/4 pound sirloin or flank steak, cut into thin strips

2 tablespoons oil

2 cups mushrooms, sliced

1 medium onion, sliced

13-3/4 oz. can ready-to-serve beef broth

1 tablespoon Worcestershire sauce

1/2 teaspoon paprika

1-1/2 cups instant rice

1/2 cup sour cream

1/3 cup ketchup or tomato paste

8 cherry tomatoes, halved

Directions

In a large skillet, heat up the oil over medium heat. Add in the mushrooms and the onion. Cook, stirring frequently, for 5 minutes. Add in the beef broth, Worcestershire sauce and the paprika. Bring to a full boil.

Stir in the rice. Cover and remove pan from the heat. Let stand for 5 minutes.

Add in the sour cream, ketchup and the cherry tomatoes, stirring to mix well.

Makes 4 servings.

Best Stuffed Peppers with Rice

6 medium green peppers

Boiling salted water

1 pound ground beef

1 small onion, chopped

8 oz. can kidney beans, drained

8 oz. can tomato paste

2-1/2 cups water

1-1/2 teaspoons salt

1 teaspoon sugar

3/4 teaspoon chili powder

1/4 teaspoon garlic salt

1/3 cup shredded Cheddar cheese (optional)

1 tablespoon butter or margarine (optional)

2-1/4 cups instant rice

Directions

You will need a 13x9-inch baking dish.

Preheat oven to 375 degrees.

With a sharp knife cut off the top of the green peppers and remove all of the seeds. Place peppers into the boiling salted water. Cook, uncovered, for 5 minutes. Drain.

In a large skillet, add the beef and the onion. Cook until the beef is brown. Add in the kidney beans, tomato paste, 1/4 cup of the water, 3/4 teaspoon of the salt, sugar, chili powder and the garlic salt. Stir to mix well.

Spoon the bean mixture into the green peppers. Place the stuffed peppers into the baking dish. Add enough water to cover the bottom of the dish. Bake for 25 minutes or until the peppers are tender. Sprinkle cheese on top.

Meanwhile, in a medium saucepan, combine the remaining 2-1/4 cups water, 3/4 teaspoon salt and the butter. Bring to a full boil. Add in the rice. Cover and remove pan from the heat. Let stand for 5 minutes. Fluff rice with a fork. Serve rice with stuffed peppers.

Makes 6 servings.

Cantonese Beef

1 pound round steak, cut into thin strips

2 tablespoons oil

1-1/2 cups water

1 package mushroom gravy mix

1 red pepper, cut into thin strips

8 oz. can sliced water chestnuts, drained

4 scallions, sliced diagonally into 1-inch pieces

3 tablespoons soy sauce

1 teaspoon ground ginger

1-1/2 cups instant rice

Directions

In a large skillet, brown the beef in hot oil. Stir in the water and the gravy mix. Add in the red pepper, water chestnuts, scallions, soy sauce and the ginger. Bring to a full boil.

Add in the rice, stirring to mix well. Cover and remove pan from heat. Let stand for 5 minutes. Fluff mixture with a fork.

Makes 4 servings.

Cantonese Chicken

3/4 pound chicken, cut into strips

2 tablespoons oil

1 cup celery, sliced

1 cup small carrots, sliced diagonally

1 medium onion, chopped

1-1/2 cups chicken broth

3 tablespoons soy sauce

6 oz. package frozen snow pea pods (optional)

1/2 cup sliced water chestnuts

1/2 teaspoon ground ginger

1-1/2 cups instant rice

Directions

In a large skillet, cook the chicken, stirring frequently, in the hot oil until it is lightly browned. Add in the celery, carrots and the onion. Continue cooking for 5 minutes.

Add in the chicken broth, soy sauce, snow pea pods, water chestnuts and the ginger. Bring to a full boil.

Add in the rice, stirring to mix well. Cover and remove pan from heat. Let stand for 5 minutes. Fluff mixture with a fork.

Makes 4 servings.

Chicken a la King

1 pound boned chicken breasts, cut into strips

2 tablespoons butter or margarine

12 oz. jar homestyle chicken gravy

10 oz. package green peas

1 cup milk

4.5 oz. jar sliced mushrooms, drained

2 tablespoons dry sherry (optional)

1/2 teaspoon salt

1/8 teaspoon pepper

1-1/2 cups instant rice

4 oz. jar pimiento pieces

Directions

In a large skillet, melt the butter over medium high heat. Add the chicken and cook, stirring frequently, until the chicken is lightly browned. Add in the chicken gravy, peas, milk, mushrooms, sherry, salt and the pepper. Bring to a boil. Reduce heat and cover.

Simmer for 2 minutes. Bring to a full boil.

Stir in the rice and the pimiento. Cover and remove pan from the heat. Let stand for 5 minutes. Fluff mixture with a fork.

Makes 4 servings.

Chicken and Ham with Rice

3/4 pound boned chicken breasts, cut into strips

4 oz. boiled ham, cut into strips

2 tablespoons butter or margarine

10-3/4 oz. can condensed cream of chicken soup

1 cup water

2 tablespoons Dijon mustard (optional)

10 oz. package frozen asparagus cuts, thawed

1-1/2 cups instant rice

2 slices Swiss cheese, cut into wedges or small cubes

Directions

In a large skillet, melt the butter. Add in the chicken and ham and cook until the chicken is lightly browned. Add in the chicken soup, water and the mustard.

Add in the asparagus. Bring to a full boil. Add in the rice, mixing well. Add cheese on top. Cover and remove pan from the heat. Let stand for 5 minutes. Fluff mixture with a fork.

Makes 4 servings.

Chicken Cacciatore

1 pound boned chicken, cut into strips

1/2 cup onion, chopped

1 medium green pepper, cut into strips

1 garlic clove, minced

2 tablespoons butter or margarine

28 oz. can whole tomatoes

8 oz. can tomato sauce

1/2 teaspoon salt

1/2 teaspoon dried oregano

1/2 teaspoon dried basil

1/8 teaspoon ground red pepper (optional)

1-1/2 cups instant rice

Directions

In a large skillet, cook the chicken, onion, green pepper and the garlic, stirring frequently, in the hot butter until lightly browned. Add in the tomatoes, tomato sauce, salt, oregano, basil and the red pepper. Bring to a full boil.

Add in the rice, stirring to mix well. Cover and remove pan from heat. Let stand for 5 minutes. Fluff mixture with a fork.

Makes 4 servings.

Chicken Continental

6 oz. chicken, cut into strips

1 tablespoon oil

1 garlic clove, crushed

1/2 cup chicken broth

1 cup frozen cut green beans, partially thawed

2 tablespoons canned sliced mushrooms, drained

1/2 teaspoon salt

1/4 teaspoon dried tarragon

Dash pepper

3/4 cup instant rice

Directions

In a large skillet, cook the chicken in the hot oil over medium heat until lightly browned. Add in the garlic and continue cooking until golden brown.

Add in the chicken broth, green beans, mushrooms, salt, tarragon and the pepper. Bring to a full boil.

Add in the rice, stirring to mix well. Cover and remove pan from the heat. Let stand for 5 minutes. Fluff mixture with a fork.

Note: This recipe can be doubled.

Makes 2 servings.

Chicken Florentine

3/4 pound boned chicken breasts, cut into strips

1 small onion, chopped

2 tablespoons butter or margarine

1 garlic clove, minced

10 oz. package chopped spinach

1 cup chicken broth

1/2 cup water

1 cup instant rice

1/3 cup grated Parmesan cheese

Directions

In a large skillet, melt the butter over medium heat. Add the chicken and onion and cook, stirring frequently, until the chicken is lightly browned. Add in the garlic and cook another 30 seconds.

Add in the spinach, chicken broth and the water. Bring to a boil. Reduce heat. Simmer, uncovered, for 3 minutes.

Add in the rice and the cheese, stirring to blend. Cover. Remove pan from heat. Let stand for 5 minutes. Fluff mixture with a fork.

Makes 3 servings.

Chicken Taco Rice Salad

1 pound boned chicken breasts, cut into strips

2 tablespoons oil

13-3/4 oz. can ready-to-serve chicken broth

8 oz. can tomato sauce

1 package taco seasoning mix

12 oz. can corn, drained

1 medium red or green pepper (or combination), cut into thin strips

1-1/2 cups instant rice

1/2 cup shredded Cheddar cheese

Tortilla chips

Directions

In a large skillet, cook the chicken, stirring frequently, in hot oil until lightly browned. Add in the chicken broth, tomato sauce and the taco seasoning mix. Bring to a boil. Reduce heat. Cover and simmer for 5 minutes.

Add in the corn and the red pepper. Bring to a full boil.

Add in the rice, stirring to mix well. Cover and remove pan from the heat. Let stand for 5 minutes. Fluff mixture with a fork. Sprinkle cheddar cheese on top. Serve with tortilla chips.

Makes 4 servings.

Chocolate Coconut Rice Squares

1-1/2 cups water

1/4 cup sugar

1/2 teaspoon salt

1-1/2 cups instant rice

1 cup semi-sweet chocolate chips

1/2 cup shredded coconut

1 cup non-dairy whipped topping, thawed

Directions

You will need an 8-inch square baking pan or a 9x5-inch loaf pan lined with wax paper.

In a medium saucepan, combine the water, sugar and the salt. Bring to a full boil. Add in the rice, stir to blend. Cover and remove pan from the heat. Let stand for 5 minutes.

Add in the chocolate chips and the coconut, stirring well until the chocolate is completely melted. Cover and refrigerate to chill.

Fold the whipped topping into the chilled rice mixture. Pour mixture into the prepared baking pan. Cover and chill in the refrigerator for 1 hour or until firm.

Invert the whole dessert onto a serving plate. Remove the wax paper. Cut into squares.

Makes 6 servings.

Chinese Chicken and Rice

1 pound boned chicken breasts, cut into strips

1 garlic clove, crushed

2 tablespoons oil

3 tablespoons soy sauce

1 tablespoon cornstarch

13-3/4 oz. can ready-to-serve chicken broth

2 large carrots, diagonally sliced into thin strips

1 cup snow pea pods or 1 cup broccoli florets

14 oz. can baby cob corn, drained

2 scallions, diagonally sliced into 1/2-inch pieces

3/4 to 1 teaspoon ground ginger

1-1/2 cups instant rice

Directions

In a large skillet, cook the chicken and garlic, stirring frequently, in the hot oil until chicken is lightly browned.

In a small bowl, combine the soy sauce and the cornstarch. Stir mixture into the cooked chicken mixture.

Add in the chicken broth, carrots, cob corn, scallions and the ginger, stirring to blend. Continue cooking and stirring until mixture becomes thick and reaches a full boil.

Add in the rice, stirring to blend. Cover and remove pan from heat. Let stand for 5 minutes. Fluff mixture with a fork.

Makes 4 servings.

Classic Rice Pudding

4 cups cold milk

1 cup instant rice

4 serving size package vanilla or coconut cream flavored pudding and pie mix

1/4 cup raisins (optional)

1 egg, beaten well

1/4 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

Directions

You will need individual dessert dishes or serving bowls.

In a medium saucepan, combine the milk, rice, pudding mix, raisins and the egg. Bring mixture to a full boil over medium heat, stirring constantly. Remove pan from heat. Allow mixture to cool for 5 minutes, stirring 2 times during the cooling process.

To Serve Warm:

Pour pudding into individual dessert dishes. Sprinkle cinnamon and nutmeg on top.

To Serve Cold:

Pour pudding into individual dessert dishes. Cover dishes with plastic wrap and place into refrigerator. Chill for 1 hour. Stir pudding before serving and sprinkle cinnamon and nutmeg on top.

Pour leftover pudding in an airtight container and refrigerate.

Makes 10 servings.

Classic Spanish Rice

1-1/2 cups instant rice

1 onion, cut into thin wedges

1 garlic clove, minced

1/4 cup (1/2 stick) butter or margarine

1-1/2 cups water

8 oz. can tomato sauce

1 small green pepper, diced

1 teaspoon salt

1/2 teaspoon prepared mustard (optional)

Sliced stuffed green olives

Directions

In a large skillet, cook the rice, onion and garlic, stirring frequently, in the hot butter over medium heat, until lightly browned.

Add in the water, tomato sauce, green pepper, salt and mustard, stirring to blend. Bring to a full boil. Cover and remove pan from heat. Let stand for 5 minutes. Fluff mixture with a fork.

Garnish with olives.

Makes 4 servings.

Corned Beef Dinner

1/2 pound corned beef, cooked and cut into pieces

14 oz. can sauerkraut

1-1/2 cups water

1-1/2 cups instant rice

1/2 cup prepared Thousand Island salad dressing

3 oz. Swiss cheese, cut into strips

Directions

In a large skillet, combine the corned beef, sauerkraut and the water, mixing well. Bring to a full boil.

Add in the rice, stirring to blend. Pour the salad dressing on top of the rice. Sprinkle cheese on top. Cover and remove pan from heat. Let stand for 5 minutes.

Makes 4 servings.

Country Beef and Rice Dinner

6 slices bacon, cut into 1-inch pieces

1 pound ground beef

1/2 cup onion, chopped

2 cups (1/2 package) frozen broccoli, corn and red pepper mix, thawed

10-3/4 oz. can condensed golden mushroom soup

1 cup water

1/4 teaspoon garlic powder

1-1/2 cups instant rice

Directions

In a large skillet, cook the bacon until it is crispy. Remove the bacon from the pan. Drain bacon on paper towels and set aside.

In the same skillet, add the beef and onion and cook until beef is browned. Add in the mixed vegetables, mushroom soup, water and the garlic powder. Bring to a boil. Reduce heat and let simmer for 1 minute.

Add in the rice, stirring to blend. Cover and remove pan from the heat. Let stand for 5 minutes. Stir in the reserved bacon.

Makes 4 servings.

Country Corn Chowder

2 slices bacon

1 medium onion, chopped

1 stalk celery, sliced

4 teaspoons all purpose flour

3 cups milk

1 cup water

10 oz. package sweet corn

1 chicken bouillon cube

1 teaspoon salt

1/4 teaspoon pepper

1 cup instant rice

1 tablespoon fresh parsley, chopped or 1 teaspoon dried parsley

Directions

In a large saucepan, cook the bacon until crispy. Remove the bacon and drain on paper towels. Crumble the bacon and set aside.

In the same saucepan, cook the onion and the celery in the bacon drippings, stirring frequently, until tender. Stir the flour into the mixture.

Add in the milk, water, corn, bouillon cube, salt and the pepper. Bring to a boil. Reduce heat and simmer mixture for 5 minutes.

Add in the rice, crumbled bacon and the parsley, stirring to blend. Cover and remove from heat. Let stand for 5 minutes.

Makes 6 servings.

Country Turkey and Rice

1 pound turkey or chicken, cut into strips

1/2 cup onion, chopped

2 tablespoons butter or margarine

2 cups milk

10 oz. package mixed vegetables

1 teaspoon salt

3/4 teaspoon poultry seasoning

1-1/2 cups instant rice

Directions

In a large skillet, cook the turkey and the onion, stirring frequently, in the hot butter until lightly browned. Add in the milk, vegetables, salt and the poultry seasoning. Bring to a full boil.

Add in the rice, stirring to blend. Cover and remove pan from the heat. Let stand for 5 minutes. Fluff the mixture with a fork.

Makes 4 servings.

Crab and Rice Cakes

3/4 cup mayonnaise

3/4 cup sour cream

1 tablespoon prepared horseradish

1 envelope Italian salad dressing mix

1 cup water

1/2 teaspoon salt

Dash pepper

1 cup instant rice

1/2 cup crabmeat or imitation crabmeat

2 eggs, well beaten

2 tablespoons all purpose flour

1 tablespoon onion, chopped

3 tablespoons butter or margarine

Directions

In a small bowl, combine the mayonnaise, sour cream, horseradish and the salad dressing mix. Reserve 1/2 cup in another small bowl and set aside. Place the remaining mixture in the refrigerator.

In a medium saucepan, combine the water, salt and the pepper. Bring to a full boil. Add in the rice. Cover and remove pan from the heat. Let stand for 5 minutes.

Add in the crabmeat, eggs, flour, onion and the reserved 1/2 cup salad dressing mixture. Stir to blend well.

In a large skillet, melt the butter. Drop tablespoonfuls of the crab mixture into the hot skillet. Fry each crab cake on both sides until brown.   

Serve crab cakes with chilled salad dressing mixture.

Note: This recipe can be used for meals or as appetizers.

Makes 4 to 6 regular sized servings or 40 mini cakes. 

Cranberry Apple Rice

1 cup water

1 cup cranberry sauce or cranberry-orange sauce

1 apple, peeled and diced or sliced

1 tablespoon butter or margarine

1/2 teaspoon salt

Dash ground cinnamon (optional)

1-1/2 cups instant rice

Directions

In a medium saucepan, combine the water, cranberry sauce, apple, butter, salt and the cinnamon. Bring to a full boil.

Add in the rice, stirring to blend. Cover and remove pan from the heat. Let stand for 5 minutes. Fluff mixture with a fork.

Makes 4 servings.

Creamy Almond Rice

1 small onion, chopped

1 tablespoon butter or margarine

13-3/4 oz. can ready-to-serve chicken broth

1/2 teaspoon salt

1/8 teaspoon pepper

1-1/2 cups instant rice

1/2 small red pepper, cut into thin strips

2 tablespoons fresh parsley, chopped or 1 teaspoon dried parsley

1/2 cup sour cream

1/4 cup slivered almonds, toasted

Directions

In a medium skillet, add the almonds and cook until lightly browned. Remove from heat and set aside.

In a large skillet, cook the onion, stirring frequently, in the hot butter until just tender. Add in the chicken broth, salt and the pepper. Bring to a full boil.

Add in the rice, red pepper and the parsley, stirring to blend. Cover and remove pan from the heat. Let stand for 5 minutes. Fluff mixture with a fork. Stir in the sour cream and the toasted almonds.

Makes 4 servings.

Easy Creamed Corn Casserole

2 (17 oz.) cans cream style corn

1 cup instant rice

1 egg, slightly beaten

1/2 teaspoon salt

1/8 teaspoon pepper

1/8 teaspoon ground nutmeg

Directions

You will need a greased 9-inch square baking dish.

Preheat oven to 375 degrees.

In a large bowl, combine the cream corn, rice, egg, salt, pepper and the nutmeg, stirring well. Pour mixture into the prepared baking dish. Bake for 25 minutes or until all of the liquid has been completely absorbed.

Makes 6 servings.

Easy Onion Rice

10-1/2 oz. can condensed onion soup or 1 envelope instant onion soup mix

1-1/2 cups water

1 tablespoon butter or margarine

1/2 teaspoon salt

1-1/2 cups instant rice

Chopped parsley (optional)

Directions

In a medium saucepan, combine the soup, water, butter and the salt. Bring to a full boil.

Add in the rice, stirring to blend. Cover and remove pan from the heat. Let stand for 10 minutes. Fluff mixture with a fork. Sprinkle parsley on top.

Makes 4 servings.

Easy Tuna with Cheesy Rice

10 oz. package green peas

1-1/4 cups water

11 oz. can condensed cheddar cheese soup

12-1/2 oz. can tuna, drained and flaked

1 chicken bouillon cube

1-1/2 cups instant rice

Directions

In a medium saucepan, combine the peas, water, cheese soup, tuna and the chicken bouillon. Bring to a full boil. Add in the rice, stirring to blend. Cover and remove pan from the heat. Let stand for 5 minutes. Fluff mixture with a fork.

Makes 4 servings.

Easy Tuna Quiche

10 oz. package broccoli with cheese sauce, thawed

1 cup instant rice

6-1/2 oz. can water-packed tuna, undrained

1/ cup grated Parmesan cheese

1/2 teaspoon dried dill weed or 1 teaspoon fresh dill weed, chopped

1/2 teaspoon salt

1/4 teaspoon pepper

3 eggs

1-1/4 cups milk or half and half

Directions

You will need a 10-inch pie pan or quiche dish.

Preheat oven to 350 degrees.

Combine the broccoli, rice, tuna, 3 tablespoons of the Parmesan cheese, dill, salt and the pepper in the pie pan.

In a small bowl, combine the egg and the milk. Pour mixture over the tuna mixture, stirring to blend well. Sprinkle remaining parmesan cheese on top.

Bake for 30 minutes or until set.

Note: You can substitute 6 ounces of cooked chicken for the tuna.

Makes 6 servings.

Favorite Chili and Rice

1 pound ground beef

15-1/4 oz. can kidney beans, drained

13-3/4 oz. can ready-to-serve beef broth

8 oz. can tomato sauce

1 package chili seasoning mix

1-1/2 cups instant rice

1 cup green pepper, chopped

4 oz. can chopped peeled mild green chilies, drained

Directions

In a large skillet, cook the beef until browned. Add in the kidney beans, beef broth, tomato sauce and the chili seasoning mix. Bring to a boil. Reduce heat and cover. Simmer mixture, stirring occasionally, for 5 minutes. Bring to a full boil.

Add in the rice, green pepper and green chilies, stirring to blend. Cover and remove pan from the heat. Let stand for 5 minutes. Fluff mixture with a fork.

Makes 4 servings.

Glorified Rice

1/2 cup water

1 teaspoon butter or margarine

1/4 teaspoon salt

1/2 cup instant rice

8 oz. can crushed pineapple in juice, drained well

1 cup shredded coconut

1 cup miniature marshmallows

1/4 cup maraschino cherries, drained and chopped

1-3/4 cups non-dairy whipped topping, thawed

3 tablespoons milk

Directions

In a medium saucepan, combine the water, butter and the salt. Bring to a full boil. Add in the rice, stirring to blend. Cover and remove pan from the heat. Let stand for 5 minutes. Fluff mixture with a fork. Let cool.

Add in the pineapple, coconut, marshmallows and the cherries, blending well. Fold the whipped topping into the mixture. Fold in the milk. Cover and chill in the refrigerator for 1 hour.

Makes 8 servings.

Hearty Meatball Soup

1/2 pound ground beef

1/2 pound bulk pork sausage

1 egg

1-1/2 teaspoons salt

1/8 teaspoon pepper (optional)

4 cups water

1 envelope (4-serving size) onion soup mix

15-1/4 oz. can red kidney beans, drained

14-1/2 oz. can stewed tomatoes

1 cup carrots, diced

1 cup instant rice

2 tablespoons fresh parsley, chopped or 1 teaspoon dried parsley

Directions

In a medium bowl, combine the ground beef, sausage, egg, salt and the pepper, mixing completely. Shape the mixture into small-sized balls. At this point you can brown the meatballs in a skillet, if you wish.

In a large saucepan, bring the water to a boil. Stir in the onion soup mix. Reduce heat. Cover and simmer for 10 minutes.

Add in the meatballs, kidney beans, tomatoes and the carrots. Continue simmering for another 15 minutes.

Add in the rice, stirring to blend. Cover and remove pan from the heat. Let stand for 5 minute. Stir in the parsley.

Makes 8 servings.

Kansas City Green Rice

1/3 cup scallions, chopped

2 garlic cloves, minced

2 tablespoons butter or margarine

2 cups chicken broth

10 oz. package chopped spinach, thawed and drained

1 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon dried thyme

1/4 teaspoon dried basil

1-1/2 cups instant rice

Directions

In a large skillet, cook the scallions and the garlic, stirring frequently, in the hot butter until just tender (do not brown).

Add in the chicken broth, spinach, salt, pepper, thyme and the basil. Bring to a full boil.

Add in the rice, stirring to blend. Cover and remove pan from the heat. Let stand for 5 minutes. Fluff mixture with a fork.

Makes 9 servings.

Lemon Chicken and Rice

1 pound boned chicken breasts, cut into strips

1 medium onion, chopped

2 garlic cloves, crushed

2 tablespoons butter or margarine

13-3/4 oz. can ready-to-serve chicken broth

1 tablespoon cornstarch

1 large carrot, diagonally sliced

2 tablespoons fresh lemon juice

1/2 teaspoon grated lemon rind

1/2 teaspoon salt

1-1/2 cups instant rice

1 cup snow pea pods or 1 (6 oz.) package frozen snow pea pods

3 tablespoons fresh parsley, chopped or 1 to 1-1/2 teaspoons dried parsley

Directions

In a large skillet, cook the chicken, onion and the garlic, stirring frequently, in hot butter until the chicken is lightly browned.

In a small bowl, combine the chicken broth and the cornstarch. Stir mixture into the chicken mixture.

Add in the carrot, lemon juice, lemon rind and the salt. Cook, stirring frequently, until the mixture becomes thick and is fully boiling.

Add in the rice, snow pea pods and the parsley, stirring to blend. Cover and remove pan from the heat. Let stand for 5 minutes. Fluff mixture with a fork.

Makes 4 servings.

Lemon Rice

1/2 garlic clove, minced

2 tablespoons butter, margarine or oil

1-1/2 cups chicken broth

1/2 teaspoon salt

1-1/2 cups instant rice

2 tablespoons fresh parsley, chopped or 1 teaspoon dried parsley

1 tablespoon lemon juice

1 teaspoon shredded lemon rind

Directions

In a medium saucepan, cook the garlic, stirring frequently, in hot butter until lightly browned. Add in the chicken broth and the salt. Bring to a full boil.

Add in the rice, stirring to blend. Cover and remove pan from the heat. Let stand for 5 minutes.

Add in the parsley, lemon juice and the lemon rind, stirring to blend.

Makes 4 servings.

Louisiana Rice

1 medium onion, chopped

2 tablespoons oil

13-3/4 oz. can ready-to-serve chicken broth

1 large red, green or yellow pepper (or combination), sliced into thin strips

1-1/2 to 2 teaspoons chili powder

1/2 teaspoon dried thyme

1/4 teaspoon paprika

1/8 to 1/4 teaspoon ground red pepper

1-1/2 cups instant rice

Directions

In a medium saucepan, cook the onion, stirring frequently, in hot oil until just tender (do not brown).

Add in the chicken broth, pepper strips, chili powder, thyme, paprika and the red pepper. Bring to a full boil.

Add in the rice, stirring to blend. Cover and remove pan from the heat. Let stand for 5 minutes. Fluff mixture with a fork.

Makes 4 servings.

Mandarin Beef

3/4 pound London broil steak, cut into thin strips

1 tablespoon oil

1 green pepper, cut into strips

2 scallions, sliced

1 garlic clove, minced

11 oz. can mandarin orange sections

3/4 cup water

2 tablespoons soy sauce

2 drops hot pepper sauce

1/2 teaspoon salt

1-1/2 cups instant rice

Directions

In a large skillet, cook the steak in hot oil until brown. Add in the green pepper and continue cooking and stirring for 3 minutes.

Add in the scallions and cook for 1 to 2 minutes. Add in the garlic and cook for another 15 seconds.

Add in only the juice from the mandarin orange sections, the water, soy sauce, hot pepper sauce and the salt. Bring to a full boil.

Add in the rice and the mandarin orange sections, stirring to blend. Cover and remove pan from the heat. Let stand for 5 minutes. Fluff mixture with a fork.

Makes 4 servings.

Mexican Beef

1/2 pound ground beef

4 scallions, thinly sliced or 1/2 cup chopped onion

8 oz. can tomato sauce

1/2 cup water

2 tablespoons sliced pitted ripe olives or stuffed green olives

1-1/2 teaspoons chili powder

3/4 cup instant rice

Tortilla chips

Directions

In a large skillet, cook the beef and the scallions until beef is brown. While cooking break up the beef into smaller pieces.

Add in the tomato sauce, water, olives and the chili powder. Bring to a full boil.

Add in the rice, stirring to blend. Cover and remove pan from the heat. Let stand for 5 minutes. Fluff mixture with a fork. Serve with tortillas.

Note: This recipe can be doubled.

Makes 2 servings.

Middle East Beef

1 pound lean round steak, cut into thin strips

1 small onion, chopped

2 tablespoons butter or margarine

13-3/4 oz. can ready-to-serve beef broth

1-1/2 cups (from package) broccoli, cauliflower and carrots mix, thawed

1/4 cup golden raisins

1 tablespoon lemon juice

1/4 teaspoon salt

1/8 teaspoon ground cinnamon

1-1/2 cups instant rice

1/2 cup sliced almonds

Directions

In a large skillet, cook the steak and the onion in hot butter until browned. Add in the beef broth, mixed vegetables, raisins, lemon juice, salt and the cinnamon. Bring to a full boil.

Add in the rice and sliced almonds, stirring to blend. Cover and remove pan from the heat. Let stand for 5 minutes. Fluff mixture with a fork.

Makes 4 servings.

Mushroom Rice with Peas

1 cup mushrooms, sliced

1 tablespoon butter or margarine

10 oz. package green peas

10-3/4 oz. can condensed cream of mushroom soup

1 cup milk

Dash pepper

1-1/2 cups instant rice

Directions

In a large skillet, cook the mushrooms, stirring frequently, in hot butter until lightly browned. Add in the peas, mushroom soup, milk and the pepper. Bring to a boil. Reduce heat. Cover and simmer mixture for 2 minutes.

Add in the rice, stirring to blend. Cover and remove pan from the heat. Let stand for 5 minutes. Fluff mixture with a fork.

Makes 4 servings.

Orange Rice

1-1/2 cups carrots, sliced

1/3 cup orange juice

1/3 cup raisins (optional)

1 cup instant rice

1/2 teaspoon grated orange rind

Directions

In a medium saucepan, cook the carrots in just enough water to cover them for 10 minutes or until tender. Drain. Reserve 3/4 cup of carrot liquid.

In another medium saucepan, combine 3/4 cup carrot liquid, orange juice and the raisins. Bring to a full boil.

Add in the rice and the orange rind, stirring to blend. Cover and remove pan from the heat. Let stand for 5 minutes. Stir in the cooked carrots before serving.

Makes 4 servings.

Pizza Rice

1 large green pepper, chopped

1 garlic clove, minced

2 tablespoons butter or margarine

1-1/2 cups water

8-1/4 oz. can whole tomatoes

1 envelope Italian salad dressing mix

1-1/2 cups instant rice

1 cup shredded Mozzarella cheese

1/2 cup sliced pitted ripe olives

1 tablespoon grated Parmesan cheese (optional)

Directions

In a large skillet, cook the green pepper and the garlic, stirring frequently, in hot butter until tender.

Add in the water and the tomatoes. Break the tomatoes up into smaller pieces with a spoon. Add in the salad dressing mix. Bring to a full boil.

Add in the rice, 3/4 cup of the mozzarella cheese and the olives, stirring to blend. Cover and remove pan from the heat. Let stand for 5 minutes. Fluff mixture with a fork.

Sprinkle remaining mozzarella cheese and parmesan cheese on top.

Makes 4 servings.

Polynesian Chicken

2-1/2 pounds frying chicken pieces

1/2 cup seasoned all purpose flour

1/4 cup butter or margarine

8-1/4 oz. can pineapple chunks in syrup

2 tablespoons brown sugar

1 tablespoon vinegar

1-1/4 cups water

1/2 teaspoon salt

1-1/2 cups instant rice

1 scallion, sliced

Directions

In a shallow bowl, combine 1/2 cup flour, 1/4 teaspoon pepper and 1/4 teaspoon ground nutmeg (or, 1/2 cup flour, 1/2 teaspoon paprika and 1/4 teaspoon ginger).

Dip chicken pieces into the seasoned flour, turning to coat thoroughly.

In a large skillet, cook the chicken pieces in hot butter over medium heat until browned.

Drain the pineapple chunks, reserving 1/4 cup of the syrup.

In a small bowl, combine the 1/4 cup reserved syrup, brown sugar and the vinegar. Pour mixture over the chicken. Turn the chicken over so that the skin side is facing down in the pan.

Reduce heat. Cover and simmer the chicken for 20 minutes or until very tender. Move the chicken pieces over to the sides of the pan.

Add in the pineapple chunks, water and the salt. Bring to a full boil.

Add in the rice, stirring to blend. Cover and remove pan from the heat. Let stand for 5 minutes. Fluff mixture with a fork. Sprinkle scallions on top.

Makes 4 servings.

Shanghai Beef

1 pound round steak, cut into thin strips

2 tablespoons oil

3 or 4 tablespoons soy sauce

2 tablespoons cornstarch

1-1/2 cups beef broth

8 oz. can sliced water chestnuts, drained

1 medium red pepper, coarsely chopped

5 scallions, cut diagonally into 1-inch pieces

1/4 teaspoon pepper

1-1/2 cups instant rice

Directions

In a large skillet, cook the steak over medium heat in hot oil for 5 minutes or until browned.

In a small bowl, combine the soy sauce and the cornstarch. Stir mixture into the skillet with the steak.

Add in the beef broth, water chestnuts, red pepper, scallions and the pepper. Cook, stirring frequently, until mixture becomes thick and is boiling.

Add in the rice, stirring to blend. Cover and remove pan from the heat. Let stand for 5 minutes. Fluff mixture with a fork.

Makes 4 servings.

Shrimp Scampi and Rice

1 pound shrimp, cleaned

1 onion, chopped

4 to 6 garlic cloves, minced

2 tablespoons butter or margarine

1-1/2 cups water

1 package chicken gravy mix

1 red pepper, chopped

1 tablespoon lemon juice

1/2 teaspoon salt

1-1/2 cups instant rice

1/4 cup fresh parsley, chopped or 1 tablespoon Plus 1 teaspoon dried parsley

Directions

In a large skillet, cook the shrimp, onion and the garlic, stirring frequently, in hot butter until the shrimp turns pink.

In a small bowl, combine the water and the chicken gravy mix. Add gravy to the shrimp mixture.

Add in the red pepper, lemon juice and the salt. Bring to a full boil.

Add in the rice and parsley, stirring to blend. Cover and remove pan from the heat. Let stand for 5 minutes. Fluff mixture with a fork.

Makes 4 servings.

Spanish Rice and Beef

3/4 pound ground beef

14-1/2 oz. can stewed tomatoes

1 cup water

10 oz. package sweet corn or mixed vegetables

1/2 teaspoon salt

1/2 teaspoon dried oregano

1/2 teaspoon chili powder

1/4 teaspoon garlic powder

1/4 teaspoon pepper

1-1/2 cups instant rice

Directions

In a large skillet, cook the beef until browned. Add in the tomatoes, water, corn, salt, oregano, chili powder, garlic powder and the pepper. Bring to a boil. Continue boiling for 2 minutes.

Add in the rice, stirring to blend. Cover and remove pan from the heat. Let stand for 5 minutes. Fluff mixture with a fork.

Makes 4 servings.

Spiced Rice with Chicken and Peaches

2 tablespoons all purpose flour

1/2 teaspoon salt

Dash pepper

2 whole chicken breasts, split

2 tablespoons butter or margarine

1 small onion, chopped

16 oz. can sliced peaches in light syrup

1 cup chicken broth

1 tablespoon brown sugar

1/2 teaspoon ground cinnamon

1/4 teaspoon ground cloves

2 tablespoons lemon juice

1-1/2 cups instant rice

Directions

In a shallow bowl, combine the flour, salt and the pepper. Dip chicken pieces into flour mixture, turning to completely coat.

In a large skillet, cook chicken pieces in hot butter until chicken is browned. Add in the onion. Reduce heat to low. Cover and continue cooking for 20 minutes or until the chicken is very tender. Remove the chicken from the pan and set aside.

Drain the canned peaches, reserving the juice. Pour the peach juice into the same skillet used to cook chicken. Add in the chicken broth, brown sugar, cinnamon, cloves and the lemon juice. Bring to a full boil.

Add in the rice, stirring to blend. Arrange the cooked chicken pieces and the peaches on top of the rice. Cover and remove pan from the heat. Let stand for 5 minutes.

Makes 4 servings.

Spicy Cajun Rice Salad

2 cups water

3/4 teaspoon salt

2 cups instant rice

1/2 cup prepared Italian or Zesty Italian salad dressing

1-1/2 teaspoons hot pepper sauce

2 teaspoons prepared hot spicy mustard

2 hard-cooked eggs, chopped

1/2 cup celery, diced

1/2 cup toasted pecans, cut into pieces

1/4 cup scallions, sliced

1/4 cup stuffed green olives

1/4 cup fresh parsley, chopped or 1 tablespoon Plus 1 teaspoon dried parsley

1/4 cup sweet pickle relish

1 tablespoon dill pickle, diced

Directions

In a small skillet, cook the pecan pieces until lightly toasted. Remove from pan and set aside.

In a medium saucepan, bring water and the salt to a full boil. Add in the rice. Cover and remove pan from the heat. Let stand for 5 minutes. Fluff rice with a fork. Let cool.

In a small bowl, combine the salad dressing, pepper sauce and the mustard, mixing to blend well.

In a large bowl, combine the cooked rice, eggs, celery, pecans, scallions, olives, parsley, relish and pickle. Gently stir to blend. Pour salad dressing over rice mixture. Toss lightly to coat. Cover and chill in the refrigerator until ready to serve.

Makes 6 servings.

Spicy Jambalaya

1/2 pound boned chicken breasts, cut into pieces

2 tablespoons butter or margarine

12 oz. Polish sausage (Kielbasa), sliced

1 small green pepper, diced

1 small onion, diced

1 stalk celery, diced

14-1/2 oz. can stewed tomatoes

1/2 cup water

1-1/2 cups instant rice

1/2 teaspoon salt

1/2 teaspoon hot pepper sauce

1 tablespoon fresh parsley, chopped or 1 teaspoon dried parsley (optional)

Directions

In a large skillet, cook chicken, stirring frequently, in hot butter until chicken is lightly browned. Add in the sausage, green pepper, onion and the celery. Cook for 5 minutes or until the vegetables are just tender.

Add in the tomatoes and the water. Bring to a full boil.

Add in the rice, salt and the hot pepper sauce, stirring to blend. Cover and remove pan from the heat. Let stand for 5 minutes. Fluff mixture with a fork. Sprinkle parsley on top.

Makes 4 servings.

Squash and Zucchini Bake

2 medium yellow summer squash, diced

1 medium zucchini, diced

1 small onion, chopped

1-1/2 cups shredded Monterey Jack cheese

1 cup grated Parmesan cheese

1-1/2 cups milk

2 eggs, beaten

1 cup instant rice

1/2 teaspoon salt

1/2 teaspoon Italian seasoning

1/8 teaspoon pepper

Directions

You will need a greased 9-inch square baking dish.

Preheat oven to 375 degrees.

In a large bowl, combine the squash, zucchini, onion, both cheeses, milk, egg, rice, salt, Italian seasoning and the pepper.

Pour mixture into the prepared baking dish. Bake for 35 minutes or until all of the liquid is completely absorbed.

Makes 6 servings.

Stuffed Flounder

1 cup carrot, grated

2/3 cup instant rice

1/2 cup heavy cream or milk

2 tablespoons scallions, chopped

1/2 teaspoon salt

1/2 teaspoon fresh ginger, finely chopped or 1/4 teaspoon ground ginger

Dash pepper

4 (4 oz.) flounder fillets

1 tablespoon butter or margarine

Directions

You will need an 8-inch square baking pan.

Preheat oven to 325 degrees.

In a medium bowl, combine the carrot, rice, cream, scallions, salt, ginger and the pepper.

Place the fillets onto a large sheet of wax paper. Spoon rice mixture onto the top of each fillet and spread out evenly. Fold each fillet in half.

Place fillets into the baking pan. Dot fillets with butter.

Bake for 20 minutes or until the fish flakes easily with a fork when tested.

Makes 4 servings.

Stuffed Turkey Rolls

1 cup water

1/2 teaspoon salt

16 oz. package broccoli cuts

1 cup instant rice

1 teaspoon butter or margarine

4 tablespoons prepared mustard

4 turkey cutlets, pounded

1/3 cup mayonnaise

2 tablespoons grated Parmesan cheese

2 tablespoons milk

1 teaspoon prepared mustard

Directions

You will need a 13x9-inch baking dish.

Preheat oven to 350 degrees.

Pound turkey cutlets with a meat mallet to flatten.

In a medium saucepan, combine water, salt and the broccoli. Bring to a full boil.

Add in the rice and the butter. Cover and remove pan from the heat. Let stand for 5 minutes. Fluff mixture with a fork.

Meanwhile, place 1 tablespoon of mustard onto each turkey cutlet and spread evenly. Spoon 1/3 cup of the vegetable-rice mixture into the center of each cutlet.

Roll cutlets up and place them seam side down in the baking dish. Spoon the remaining vegetable-rice mixture around the rolls.

In a small bowl, combine the mayonnaise, cheese, milk and 1 teaspoon mustard. Spoon mixture on top of each turkey roll. Cover with aluminum foil and bake for 10 minutes. Uncover and bake for another 15 minutes.

Makes 4 servings.

Sweet and Savory Vegetable Rice

1 large sweet onion, sliced into thin rings

1 large carrot, sliced diagonally

1 stalk celery, sliced diagonally

2 tablespoons butter or margarine

13-3/4 oz. can ready-to-serve chicken broth

1/4 teaspoon dried thyme

1-1/2 cups instant rice

Directions

In a large skillet, cook the onion, carrot and celery, stirring frequently, in hot butter until tender (do not brown). Add in the chicken broth and the thyme. Bring to a full boil.

Add in the rice, stirring to blend. Cover and remove pan from the heat. Let stand for 5 minutes. Fluff mixture with a fork.

Makes 4 servings.

Sweet and Sour Chicken

1 pound boned chicken, cut into cubes

2 tablespoons oil

1 cup green pepper strips

1 cup carrot strips

1 garlic clove, minced

1-1/4 cups chicken broth

8 oz. can pineapple chunks in juice

1/4 cup soy sauce

3 tablespoons brown sugar

3 tablespoons vinegar

2 tablespoons dry sherry (optional)

1/2 teaspoon ground ginger

1-1/2 cups instant rice

Directions

In a large skillet, cook chicken, stirring frequently, in hot oil until chicken is well browned. Add in the green pepper, carrot and the garlic. Continue cooking for 1 to 2 minutes.

Add in the chicken broth, pineapple with the juice, soy sauce, brown sugar, vinegar, sherry and the ginger. Bring to a full boil.

Add in the rice, stirring to blend. Cover and remove pan from the heat. Let stand for 5 minutes. Fluff mixture with a fork.

Makes 4 servings.

Sweet and Sour Pork

2 tablespoons all purpose flour

1/2 teaspoon salt

1 pound pork tenderloin, cut into 1-inch cubes

1 tablespoon oil

1 large green pepper, cut into strips

15-1/4 oz. can pineapple chunks in heavy syrup

1-1/2 cups water

2 tablespoons sugar

1 tablespoon cornstarch

1 tablespoon vinegar

1-1/2 cups instant rice

Directions

In a shallow bowl, combine the flour and the salt. Dip pork pieces into the flour mixture, turning to coat completely.

In a large skillet, cook the pork in hot oil over medium heat until the pork is well browned. Continue cooking, stirring occasionally, for another 10 minutes. Pork should be thoroughly cooked.

Add in the green pepper, pineapple and the water.

In a small bowl, combine the sugar, cornstarch and the vinegar. Pour mixture into the pork mixture. Cook, stirring frequently, until mixture turns thick and is fully boiling.

Add in the rice, stirring to blend. Cover and remove pan from the heat. Let stand for 5 minutes. Fluff mixture with a fork.

Note: You can substitute 1-1/4 pounds of either pork shoulder or pork butt, trimmed and cut into 1-inch pieces for the pork tenderloin.

Makes 4 servings.

Tex-Mex Rice and Beans

1/2 cup onion, chopped

1 garlic clove, minced

1 tablespoon oil

15 oz. can red kidney beans, drained

10-1/2 oz. can condensed beef bouillon

1 medium green pepper, diced

1/2 cup barbecue sauce

1-1/2 cups instant rice

Directions

In a large skillet, cook the onion and garlic, stirring frequently, in hot oil over medium heat until the onion is tender (do not brown).

Add in the beans, beef bouillon, green pepper and the barbecue sauce. Bring to a full boil.

Add in the rice, stirring to blend. Cover and remove pan from the heat. Let stand for 5 minutes. Fluff mixture with a fork.

Makes 4 servings.

Three Bean Rice Salad

16 oz. can wax beans, drained

16 oz. can French-style green beans, drained

8-3/4 oz. can red kidney beans, drained

1/2 cup prepared Italian salad dressing

1/4 cup onion, thinly sliced into rings

1 teaspoon salt

1/8 teaspoon pepper

1-1/2 cups water

1-1/2 cups instant rice

Directions

In a large bowl, combine the wax beans, green beans, kidney beans, salad dressing, onion, 1/2 teaspoon of the salt and the pepper. Set aside so that flavors can blend.

Meanwhile, in a medium saucepan, combine the water and remaining 1/8 teaspoon of the salt. Bring to a full boil. Add in the rice. Cover and remove pan from the heat. Let stand for 5 minutes.

Fold the cooked rice into the bean mixture. Cover and place in the refrigerator to let mixture chill completely. Serve over lettuce leaves, if desired.

Makes 6 servings.

Tuna Rice Medley

1-1/2 cups water

10 oz. package green peas

1 medium carrot, thinly sliced

2 tablespoons onion, chopped

1/2 teaspoon salt

1/8 teaspoon pepper

1-1/2 cups instant rice

6-1/2 oz. can water-packed tuna, drained and flaked

1 cup mayonnaise

1/2 cup dill pickle, chopped

1/4 cup milk

Directions

In a medium saucepan, combine the water, peas, carrot, onion, salt and pepper. Bring to a full boil.

Add in the rice, stirring to blend. Cover and remove pan from the heat. Let stand for 5 minutes. Fluff mixture with a fork. Cover and refrigerate to chill.

Before serving, add in the tuna, mayonnaise, pickle and the milk, stirring gently to blend.

Makes 6 servings.

Turkey Rice Hash

13-3/4 oz. can ready-to-serve chicken broth

2 medium onions, sliced

1 medium green pepper, diced

1 medium red pepper, diced

2 garlic cloves, minced

1 pound turkey breast or boned chicken breasts, cut into 1-inch cubes

1 teaspoon dried thyme

1/4 teaspoon pepper

1-1/2 cups instant rice

Directions

In a large nonstick skillet, add 1/4 cup of the chicken broth and bring to a boil. Add in the onions, peppers and the garlic and cook until the vegetables are tender crisp.

Add in the turkey and cook until turkey is opaque (cooked thoroughly). Add in the thyme and the pepper.

Add in the remaining chicken broth and bring mixture to a full boil.

Add in the rice, stirring to blend. Cover and remove pan from the heat. Let stand for 5 minutes. Fluff mixture with a fork.

Makes 4 servings.

Turkey Spinach Bake

2 cups water

1-1/2 cups instant rice

1/2 cup onion, chopped

2 tablespoons butter or margarine

10 oz. package chopped spinach

10-3/4 oz. can condensed cream of chicken soup

3/4 cup mayonnaise

1 teaspoon salt

1/2 teaspoon curry powder

2 tablespoons chopped pimiento

3 cups cooked turkey or chicken, diced

1/4 cup shredded Cheddar cheese or grated Parmesan cheese

Directions

You will need a 9x9-inch baking dish.

Preheat oven to 350 degrees.

In a medium saucepan, bring 1-1/2 cups of the water to a full boil. Add in the rice. Cover and remove pan from the heat. Let stand for 5 minutes. Fluff rice with a fork.

Meanwhile, in another medium saucepan, cook the onion, stirring frequently, in hot butter until tender (do not brown). Add in the spinach and the remaining 1/2 cup of the water. Bring to a full boil. With a fork separate the spinach. Reduce heat. Cover and continue simmering for 2 minutes.

In a medium bowl, combine the chicken soup, mayonnaise, salt and the curry.

Add the spinach mixture, pimiento and 1/2 of the soup mixture to the cooked rice, mixing well to blend. Spread the rice mixture into the baking dish.

Arrange turkey on top of rice mixture.

In another bowl, combine the cheese with the remaining soup mixture. Pour over turkey. Cover dish with aluminum foil. Bake for 25 minutes.

Uncover and continue baking for another 10 minutes or until hot and bubbly.

Makes 4 servings.

Table of Contents

Beef Enchilada

Beef Italiano

Beef Stroganoff

Best Stuffed Peppers with Rice

Cantonese Beef

Cantonese Chicken

Chicken a la King

Chicken and Ham with Rice

Chicken Cacciatore

Chicken Continental

Chicken Florentine

Chicken Taco Rice Salad

Chocolate Coconut Rice Squares

Chinese Chicken and Rice

Classic Rice Pudding

Classic Spanish Rice

Corned Beef Dinner

Country Beef and Rice Dinner

Country Corn Chowder

Country Turkey and Rice

Crab and Rice Cakes

Cranberry Apple Rice

Creamy Almond Rice

Easy Creamed Corn Casserole

Easy Onion Rice

Easy Tuna with Cheesy Rice

Easy Tuna Quiche

Favorite Chili and Rice

Glorified Rice

Hearty Meatball Soup

Kansas City Green Rice

Lemon Chicken and Rice

Lemon Rice

Louisiana Rice

Mandarin Beef

Mexican Beef

Middle East Beef

Mushroom Rice with Peas

Orange Rice

Pizza Rice

Polynesian Chicken

Shanghai Beef

Shrimp Scampi and Rice

Spanish Rice and Beef

Spiced Rice with Chicken and Peaches

Spicy Cajun Rice Salad

Spicy Jambalaya

Squash and Zucchini Bake

Stuffed Flounder

Stuffed Turkey Rolls