Ingredients:

3/4 cup long grain brown or white rice
1/4 cup broken spaghetti (or just use more rice)
1 tablespoon dry onion
1 tablespoon dry parsley
2 tablespoons margarine
2-1/2 cups water
1 tablespoon soy sauce
3 beef flavored bouillon cubes or 1 tablespoon powdered bouillon

Directions:

In a 2-quart saucepan combine all ingredients. Bring the mixture to a boil. Place a lid on the pot. Reduce the heat to the lowest possible flame. Simmer, covered until done or for about 45 minutes for brown rice or 20 minutes for white rice. Serve hot.

Leftovers can be heated up the next day, by sauteing the cold rice in a little margarine, like fried rice. Scramble in an egg and serve in bowls. Makes a quick and easy lunch for hungry kids.

Ingredients:

6 boneless chicken breast halves
Cajun seasoning
1 tbsp. olive oil
1 1/2 cups water
1 can (10 3/4 oz.) Campbell’s® Condensed Cream of Chicken Soup
1 box (about 6 oz.) quick-cook long-grain and wild rice mix
1 cup fresh OR frozen broccoli flowerets OR frozen peas and carrots
1 cup grated Cheddar cheese

Directions:

Season chicken breasts with Cajun seasoning. In a large nonstick skillet, heat oil. Add chicken and cook about 2 to 3 min. per side. DO NOT OVERCOOK. Remove to platter; deglaze pan with water.

Add soup and stir until smooth. Add rice and veggie of choice; return to a boil. Place chicken back in skillet; cover and reduce heat. Simmer for 5 min.

Top with cheese and cover. Cook for 2 to 3 min. longer or until cheese is melted. Let stand for 5 min. and serve.

Ingredients:

1-1/2 Tbsp soy sauce
2 tsp toasted sesame oil, divided
2 large cloves garlic, minced
2 tsp minced gingerroot
3 tsp Tabasco Pepper Sauce, divided
1/2 pound peeled crawfish tails or shrimp
3 eggs
1-1/4 tsp salt, divided
3 Tbsp peanut oil, divided
1 small onion, quartered and thinly sliced
3 cups cold cooked rice
1-1/2 cups bean sprouts
3/4 cup frozen green peas
Black pepper to taste

Directions:

In small bowl, combine soy sauce, 1 tsp sesame oil, garlic, ginger, and 2 tsp Tabasco sauce; mix well, stir in crawfish and set aside.

In another bowl, beat eggs with 1/4 tsp salt, remaining 1 tsp sesame oil and 1 tsp Tabasco sauce.

Heat wok or large skillet until hot; add 1 Tbsp oil and when hot, add crawfish mixture. Stir-fry 3 to 4 minutes or until crawfish are done. Remove from wok and set aside. Add another Tbsp oil to wok and, when hot, add onion; stir-fry 1 to 2 minutes and remove.

Heat remaining 1 Tbsp oil in wok; add egg mixture; stir-fry 1 minute or until done. Add cold rice and stir-fry 3 to 4 minutes. Add crawfish, onion, bean sprouts, peas, remaining 3/4 tsp salt and pepper, cook 2 minutes longer. Serve immediately.

Makes: 6 servings.

Ingredients:

1 can cream of (your favorite) soup — preferably Campbell’s 98% Fat Free
1 cup water
3/4 cup white rice, regular — uncooked
1/4 teaspoon paprika
1/4 teaspoon pepper
1 teaspoon garlic salt
4 chicken breast halves — skinned and boned

Directions:

In 2-qt. shallow baking dish, mix soup, water, rice, paprika and pepper. Place chicken on rice mixture. Sprinkle with additional paprika and pepper. Cover. Bake at 375º for 45 minutes or until chicken and rice are done.

For creamier rice, increase water to 1 1/3 cups.

Serves 4.

Ingredients:

1 lb ground beef
3/4 cup rice cooked
1 package taco seasoning (or use chili seasoning)
1 can cheddar cheese soup

Directions:

Cook your rice. Brown your meat in a large skillet. Add taco seasoning, soup and finished rice, mix well. Add a bit of water if sauce is too thick.

Top with cheese, salsa, sour cream, hot sauce, or your topping of choice. I served this with tortilla chips, but it’s also great wrapped up as a burrito!

Nicki’s Notes:

This is a recipe I threw together today, but I may come back and refine/change it later.

Prep/Cooking Time: 50 min, 10 min prep

Ingredients:

3 small chicken breasts
1 cup cooked rice
3/4 cup cubed Velveeta cheese
1 (10 1/2 ounce) can cream of chicken soup
1/2 pint whipping cream
1/2 chicken bouillon cubes
pepper(optional)
4 ounces frozen mixed vegetables, of your choice (optional)

Directions:

Preheat oven to 375. Cook rice as per directions on box or bag, more rice can be used but at least a cup. Combine can of cream of chicken with whipping cream, mix well. add chicken bullion cube. Take chicken breasts and slice into inch, inch and a half strips (if you want to keep them whole, adjust cooking time).Pour rice, cream of chicken mixture, and cheese into a medium sized casserole dish. Bury chicken strips into mixture. Add pepper to taste and veggies (optional). Mix well and cover with foil. Check chicken to see if it’s done after about 40 minutes, depends on if you kept them whole or how big the strips are.

Ingredients:

1 cup long grain rice, uncooked
1 can cream of mushroom soup
1 can cream of celery soup
1 soup can of water
1 can evaporated milk
1 chicken, cut up
1 pkg. dry onion soup mix

Directions:

Spray casserole pan with non-stick cooking spray. Mix rice, both cans of soup, water, milk and 1/2 of the onion soup mix. Pour into casserole dish. Top with uncooked chicken. Sprinkle with the other half of the dry onion soup mix. Cover and bake for 2 to 2 1/2 hours at 350 degrees (or until chicken and rice are done). Don’t over cook or the chicken will be dry.

Nicki’s Notes:

My mother used to make this casserole all the time when I was growing up, very easy to make the night before or morning of and stick in the fridge to warm later!

My fave variation: add a can of Rotel tomatoes for an extra kick and/or top with shredded sharp or medium cheddar cheese.

Prep/Cooking Time: Prep Time: 30 Minutes / Ready In: 1 Hour 15 Minutes

Ingredients:

1 pound fully cooked smoked sausage link, cut into 1/4-inch slices
2 cups chopped onion
2 cups sliced celery
2 cups chopped green bell pepper
1/4 cup chopped jalapeño peppers
1 tablespoon minced garlic
1 (28 ounce) can whole tomatoes
3 cups water
2 cups cooked, cubed chicken
2 cups cubed ham
1 cup uncooked long-grain white rice
1 tablespoon Chicken Flavored Bouillon Granules
1 1/2 teaspoons paprika
1/2 teaspoon dried basil leaves
1/2 teaspoon coarsely ground black pepper
1/2 teaspoon dried thyme leaves
1/8 teaspoon cayenne pepper, or to taste
2 bay leaves
1 pound fresh or frozen raw shrimp, shelled and deveined
Hot pepper sauce

Directions:

In Dutch oven over medium heat, cook sausage, onion, celery, peppers, and garlic until tender. Add remaining ingredients except shrimp and hot pepper sauce. Bring to a boil. Cover; reduce heat and simmer 20 to 25 minutes or until rice is tender. Add shrimp. Cook 2 to 3 minutes or until shrimp turns pink. Remove bay leaves. Serve with hot pepper sauce.

Makes 12 servings.

Ingredients:

6 tablespoons butter or margarine
6 tablespoons flour
3 teaspoons curry powder (or to taste)
1 1/2 teaspoon salt
1/4 teaspoon ground ginger
1 1/2 teaspoon sugar
1/2 cup chopped onion
2 cups chicken broth
2 cups milk
4 cups shredded or cubed cooked chicken
1 teaspoon lemon juice
6 to 8 cups cooked white rice

Directions:

Melt butter over low heat in heavy saucepan. Blend in flour, curry powder, salt, ginger, sugar and onion. Cook until onions are translucent.

Gradually stir in chicken broth and milk. Stirring constantly, bring mixture to a boil and cook for 1 minute. Reduce heat to simmer; add cooked chicken and lemon juice. Heat through and serve over cooked rice.

Note: Fresh chicken broth is best, but canned or broth made from bouillon is good also. This dish is also great served over mashed potatoes or egg noodles instead of rice.

Prep/Cooking Time: 1½ hours 20 min prep

Ingredients:

2 tablespoons butter
1 large onion, diced
1 cup celery, diced
2 garlic cloves, minced
2 (10 1/2 ounce) cans chicken broth
1 1/2 cups wild rice, cooked
2 cups chicken breasts, cooked and diced
1 cup sour cream
1 cup cheddar cheese, shredded

Directions:

Cook wild rice in the chicken broth until liquid is absorbed. While rice is cooking, melt the butter in a pan and saute the onion, garlic, and celery until tender.

Mix rice with sour cream, soup, celery, onion, garlic, and chicken.

Pour chicken mixture into a 9×13″ baking dish and heat for 45 minutes to 1 hour.

Remove from oven and sprinkle with the cheese. Return to oven, if desired, for 5-10 minutes to melt the cheese.

Makes 10 servings.

Ingredients:

2 tablespoons butter or margarine
3/4 cup chopped onion
1/2 cup chopped celery
1/4 cup chopped green bell pepper
1 tablespoon chopped parsley
1 clove garlic, minced
2 cups cubed fully cooked ham,
1 (28-ounce) can diced tomatoes, undrained
1 (10 1/2-ounce) can beef broth,
10 1/2 ounces water
1 cup uncooked long grain rice
1 teaspoon sugar
1/2 teaspoon dried crushed thyme leaves
1/2 teaspoon chili powder
1/2 teaspoon pepper
1 1/2 pounds raw shrimp, peeled and deveined

Directions:

Melt the butter in a Dutch oven. Add the onion, celery, green pepper, parsley. and garlic. Cover and cook until tender. Add the ham, tomatoes, broth, water, rice, sugar, thyme, chili powder, and pepper. Cover and simmer until the rice is tender, about 25 minutes. Add the shrimp, and simmer until the shrimp are cooked through, about 10 minutes.

Yields 6 to 8 servings.

Tips: This recipe can be seasoned according to taste. Hot sauce can be added to make it fiery. Smoked sausage can substitute for the ham if desired.

Ingredients:

2 tablespoons butter or margarine
3/4 cup chopped onion
1/2 cup chopped celery
1/4 cup chopped green bell pepper
1 tablespoon chopped parsley
1 clove garlic, minced
2 cups cubed fully cooked ham,
1 (28-ounce) can diced tomatoes, undrained
1 (10 1/2-ounce) can beef broth,
10 1/2 ounces water
1 cup uncooked long grain rice
1 teaspoon sugar
1/2 teaspoon dried crushed thyme leaves
1/2 teaspoon chili powder
1/2 teaspoon pepper
1 1/2 pounds raw shrimp, peeled and deveined

Directions:

Melt the butter in a Dutch oven. Add the onion, celery, green pepper, parsley. and garlic. Cover and cook until tender. Add the ham, tomatoes, broth, water, rice, sugar, thyme, chili powder, and pepper. Cover and simmer until the rice is tender, about 25 minutes. Add the shrimp, and simmer until the shrimp are cooked through, about 10 minutes.

Yield: 6 to 8 servings

Tips: Add some hot sauce for extra heat. Smoked sausage is a great substitute for ham.