bitznbitez
New member
@trisswines I think you meant 4-5 hours
Creative Rice & Noodle Recipes (No Casserole or Spaghetti!)
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trisswines
New member
Yes I’m sorry I used talk to text. I meant 4-5 hours.
rojfedaust
New member
techgenius86
New member
stuffed pepper casserole
Brown any meat with a chopped onion,
add 1 cup of rice and slightly brown it, add 2 cups of water, one can of tomatoes, one small can of tomato sauce, small can of chopped green chilies, chopped bell pepper,(can add other veggies if you like), add pinch of salt, pepper, garlic, cumin, and any other spice you like. Mix together bring to a boil. Once it comes to a boil gently lower the burner to a low simmer. Cover cook on low for 17 minutes do not remove lid. Last few minutes I mix in a can of black beans(rinsed and drained) and a can of corn. Cook an additional 3-5 minutes on low. Or you can turn it off and let set for a few. Serve alone, with beans, or top with cheese, or chips. Can make a burrito with it... Whatever you like with it. My family loves this.
add 1 cup of rice and slightly brown it, add 2 cups of water, one can of tomatoes, one small can of tomato sauce, small can of chopped green chilies, chopped bell pepper,(can add other veggies if you like), add pinch of salt, pepper, garlic, cumin, and any other spice you like. Mix together bring to a boil. Once it comes to a boil gently lower the burner to a low simmer. Cover cook on low for 17 minutes do not remove lid. Last few minutes I mix in a can of black beans(rinsed and drained) and a can of corn. Cook an additional 3-5 minutes on low. Or you can turn it off and let set for a few. Serve alone, with beans, or top with cheese, or chips. Can make a burrito with it... Whatever you like with it. My family loves this.
radicalathiest
New member
Loco moco. Hawaiian staple. Bed of rice, hamburger patty, over easy egg (or your favoriteway to have an egg), topped with brown gravy and green onions. Super simple, super delicious
emilyandrews
New member
Porcupine meatballs! https://www.tasteofhome.com/recipes/porcupine-meatballs/
Pigeon peas and rice:
Sautée meat of choice: I use bacon, diced ham, and sausage. Add onions and bell pepper trio. Add diced tomatoes and tomato paste. Add water and non salt seasonings: bay leaves, Italian seasoning, etc.
Pour into baking pan. Add uncle bens par boiled rice. Mix together. Add water until first line of index finger. Bake in oven at 375 or 400 (I can never remember) for about 45 minutes or until done.
Sautée meat of choice: I use bacon, diced ham, and sausage. Add onions and bell pepper trio. Add diced tomatoes and tomato paste. Add water and non salt seasonings: bay leaves, Italian seasoning, etc.
Pour into baking pan. Add uncle bens par boiled rice. Mix together. Add water until first line of index finger. Bake in oven at 375 or 400 (I can never remember) for about 45 minutes or until done.
indigoblue
New member
https://www.bonappetit.com/.../shrimp-and-okra-with-sausage
One of my all time favorite rice dishes
One of my all time favorite rice dishes
Dinner fried rice:
Vegetable or peanut oil
2 cups cold cooked rice
1 small onion, diced
1/2 red bell pepper, diced
1/2 green bell pepper, diced
1 medium carrot, diced
1 stalk of celery, diced
Sesame oil
Water or broth (about 1/4-1/2 cup)
Kosher salt
Optional Left over chicken, beef, pork diced
In a large pan, heat 1-2 Tbs of oil. Saute the onions until soft. Add the remaining vegetables and stir until heated through. Add the rice, breaking up the clumps. Stir until heated through. If it is a bit dry looking, add water or broth one Tbs at a time. Drizzle on about 1 Tbs. Sesame oil and stir. Sprinkle with kosher salt (no more than 1 teas.) and stir. Add leftover meat, if you wish, and stir until heated through. Serve as a main dish or side dish.
Vegetable or peanut oil
2 cups cold cooked rice
1 small onion, diced
1/2 red bell pepper, diced
1/2 green bell pepper, diced
1 medium carrot, diced
1 stalk of celery, diced
Sesame oil
Water or broth (about 1/4-1/2 cup)
Kosher salt
Optional Left over chicken, beef, pork diced
In a large pan, heat 1-2 Tbs of oil. Saute the onions until soft. Add the remaining vegetables and stir until heated through. Add the rice, breaking up the clumps. Stir until heated through. If it is a bit dry looking, add water or broth one Tbs at a time. Drizzle on about 1 Tbs. Sesame oil and stir. Sprinkle with kosher salt (no more than 1 teas.) and stir. Add leftover meat, if you wish, and stir until heated through. Serve as a main dish or side dish.
thesilvershredder
New member
Cut up and pan fry some kielbasa along with some garlic, peppers and onions. Add rice and mix together in a large skillet till heated through.
Don’t know what it’s called but folks love it every time I make it lol
Don’t know what it’s called but folks love it every time I make it lol
reptheking
New member
@thesilvershredder one of my favorite meals
brucewoody
New member
Porcupine meatballs! Family favorite! 
Puerto Rican rice aka arroz con gandules.
4 slices bacon cut into bits (put it in the freezer for about 10 minutes prior to cutting up and it's so much easier)
1/2 c onion, chopped (I use vidalia)
1/2 c green pepper, chopped
1 1/2 T minced garlic
1/4-1/2 c green olives, sliced
1 T Goya adobo
1 packet Goya sazon
1/2 c sofrito
I can Goya pigeon peas (undrained, you'll use the juice)
3 c water
1 1/2 c rice (I use jasmine)
I use a chicken fryer to make this. Just about the perfect size.
Start the bacon rendering while chopping up onion, green pepper and olives. When the bacon's almost done, add the onions and peppers. Cook about 3 to 4 minutes then add the garlic and olives. Cook 2 minutes longer. For the next part, I move everything to the outside of the pan into a circle. I sprinkle the adobo evenly over the ring. In the center of the pan, add about 1 T oil then add the sofrito to that and sprinkle the sazon on the sofrito. (I'll add pics to show what I do and yes, I know I'm weird lol) Mix the sazon into the sofrito then mix the sofrito with everything else. Let it simmer a minute or two then add the pigeon peas. Let that simmer a couple of minutes then add the water and bring to a boil. When bolling, add the rice and stir well. Bring it back to a boil, stir once, turn to low and cover tightly.
Now this is important and it took me forever to finally stop doing. No matter what, no matter how tempting the smell.. DO NOT EVEN CRACK THE LID FOR AT LEAST 25 MINUTES. I let mine cook about 25 minutes then turn it off and let it sit another 10 to 15. Then you can open and check it. It's ok if it sticks to the bottom. That's actually a delicacy there and folks fight over it. Not gonna lie, it's good and when I kick into it.. I 100% scrape it off and eat it before I tell anyone it's ready lol!
4 slices bacon cut into bits (put it in the freezer for about 10 minutes prior to cutting up and it's so much easier)
1/2 c onion, chopped (I use vidalia)
1/2 c green pepper, chopped
1 1/2 T minced garlic
1/4-1/2 c green olives, sliced
1 T Goya adobo
1 packet Goya sazon
1/2 c sofrito
I can Goya pigeon peas (undrained, you'll use the juice)
3 c water
1 1/2 c rice (I use jasmine)
I use a chicken fryer to make this. Just about the perfect size.
Start the bacon rendering while chopping up onion, green pepper and olives. When the bacon's almost done, add the onions and peppers. Cook about 3 to 4 minutes then add the garlic and olives. Cook 2 minutes longer. For the next part, I move everything to the outside of the pan into a circle. I sprinkle the adobo evenly over the ring. In the center of the pan, add about 1 T oil then add the sofrito to that and sprinkle the sazon on the sofrito. (I'll add pics to show what I do and yes, I know I'm weird lol) Mix the sazon into the sofrito then mix the sofrito with everything else. Let it simmer a minute or two then add the pigeon peas. Let that simmer a couple of minutes then add the water and bring to a boil. When bolling, add the rice and stir well. Bring it back to a boil, stir once, turn to low and cover tightly.
Now this is important and it took me forever to finally stop doing. No matter what, no matter how tempting the smell.. DO NOT EVEN CRACK THE LID FOR AT LEAST 25 MINUTES. I let mine cook about 25 minutes then turn it off and let it sit another 10 to 15. Then you can open and check it. It's ok if it sticks to the bottom. That's actually a delicacy there and folks fight over it. Not gonna lie, it's good and when I kick into it.. I 100% scrape it off and eat it before I tell anyone it's ready lol!