#3383 - Raisin Rice Pudding

(by Shirley McNevich)

1 egg
4 cups whole milk
1 - 3oz. box Jell-O vanilla pudding (NOT instant)
1 cup Minute Rice (raw)
1/4 cup raisins
1/4 tsp. cinnamon
1/8 tsp. nutmeg

In a small saucepan add raisins--cover them with water, bring to a boil, cook for 5 minutes, then drain the raisins. In a saucepan (no heat yet) add egg--beat with a whisk. Add milk while whisking. Add pudding powder--beat with the whisk until well mixed. Add rice and drained raisins--stir. Turn heat on to medium--cook/stir until mixture comes to a full rolling boil. Remove from heat and let the mixture sit for 5 minutes, then stir mixture well. Pour the whole mixture into a glass serving dish. Sprinkle cinnamon and nutmeg over the top. Cool completely, then cover and refrigerate until cold.

#3171 - Green Pepper Casserole

(by Shirley McNevich)

1lb. ground chuck
1 onion (chopped)
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. garlic powder
3/4 cup uncooked Minute rice
1 - 28oz. jar of your favorite tomato sauce
1 - 20oz. can crushed tomatoes
4 large green bell peppers (chopped)
shredded cheese (your choice of flavor)

In a Dutch oven add ground chuck, chopped onions, salt, pepper, garlic powder and chopped green bell peppers--cook/stir over medium heat until meat is browned. Add rice, tomato sauce and crushed tomatoes--stir well. Bake UNcovered at 350 degrees for 75 minutes, remove from oven, spread shredded cheese all over the top, return to oven and bake 15 minutes longer.

#3116 - Sauerkraut and Beef

(by Becky Lynn Mohr - friend)

2 TBSP butter
1 onion (chopped)
1lb. ground chuck
1 tsp. salt
1/2 tsp. pepper
15oz. sauerkraut
1 - 10.75oz. can Campbell's cream of celery soup
1 can of water (use empty soup can to measure)
1/2 cup uncooked Minute Rice

In a Dutch oven over medium heat add butter, chopped onions, salt, pepper and ground chuck--cook/stir until beef is browned. Drain off any grease. Add sauerkraut and its juice, celery soup, rice and the water to the beef mixture--mix well. Put the lid on the Dutch oven and bake in the oven at 300 degrees for 90-120 minutes, stirring every 30 minutes and adding more water if necessary.

#3058 - Baked Chicken and Rice

(by Shirley McNevich)

1 1/2 cups raw Minute rice
2 - 10.75oz. cans Campbell's cream of mushroom soup
2 cups milk
4 boneless/skinless chicken breasts (cooked and cut into bite sized pieces)
1 envelope Lipton onion soup
salt and pepper

Salt and pepper both sides of raw chicken breasts, then cook them until done. Cut the chicken breasts into bite sized pieces. Butter a 9 x 13 glass baking dish. Sprinkle the raw rice evenly over the bottom of the buttered baking dish. In a bowl add both cans of mushroom soup with the milk--stir until mixed. Pour the mushroom soup mixture carefully over the raw rice. Place the cooked chicken pieces evenly over the soup mixture. Sprinkle the envelope of Lipton onion soup mix evenly over the top of the chicken pieces. Cover with foil and bake at 350 degrees for 40-45 minutes or until rice is cooked.

#2311 - Rice and Sausage Casserole

(by Shirley McNevich)

1lb. loose sausage (no casing)
1 1/2 cups sliced red potatoes
1/2 cup chopped onions
1 cup sliced raw carrots
1/2 cup uncooked Minute rice
1 1/2 cups canned tomatoes
1 tsp. salt
1/2 tsp. pepper
1 1/2 TBSP white sugar
shredded cheese (your choice of flavor)

In a skillet over medium heat add loose sausage and chopped onions--cook/stir until sausage is browned. Grease a 2 qt. casserole dish. In a bowl add canned tomatoes, salt, pepper and white sugar--stir to mix. Add layers in the casserole in the following order: potatoes, carrots, uncooked rice, sausage/onion mixture, and then canned tomatoes over the top. Cover and bake at 350 degrees for 80 minutes, remove and uncover, spread shredded cheese over the top and bake uncovered 10 minutes longer.

#1961 - Broccoli and Rice

(by Shirley McNevich)

2 - 10oz. boxes frozen broccoli (thawed and drained)
1/2 stick Parkay margarine
1 small onion (chopped)
1 - 10.75oz. can Campbell's cream of chicken soup--do NOT add water
1 - 8oz. jar Cheez Whiz (room temperature)
1 1/2 cups uncooked Minute Rice
1 - 12oz. can Carnation evaporated milk (NOT condensed)

In a saucepan over medium heat add Parkay--melt. Add chopped onions--cook/stir until onions are caramelized. Grease a 2 qt. casserole dish. In a bowl add cream of chicken soup, onions mixture, minute rice and Carnation milk--stir. Add broccoli--stir. Add spoonfuls of the Cheez Whiz until jar is empty--stir. Pour mixture into prepared casserole dish. Bake uncovered at 350 degrees for 35-45 minutes or until hot. Stir before serving.

#1702 - French Fried Onion Casserole

(by Shirley McNevich)

1 1/2 cups bite sized cooked chicken pieces
1 - 10.75oz. can Campbell's cream of chicken soup
1 - 10.75oz. can Campbell's cream of celery soup
1 can French's french fried onion rings
1 small box Minute Rice
1/2 tsp. pepper

Cook the box of rice according to box directions. In a large bowl add both soups and pepper--stir. Add chicken and cooked rice--stir. Pour mixture into a greased casserole dish. Pour the french fried onions rings all over the top. Bake at 350 degrees for 15-20 minutes or until hot.

#1573 - Chicken and Celery Casserole

(by Shirley McNevich)

1 cup raw Minute rice
1 envelope Lipton onion soup mix (dry)
1 - 10.75oz. can Campbell's cream of mushroom soup
1 - 10.75oz. can Campbell's cream of celery soup
1 can of water (use empty soup can to measure)
2 to 3 cups bite sized cooked chicken pieces
pepper

Grease a 9 x 13 glass baking dish. Spread the uncooked rice all over the bottom of the greased baking dish. Spread the cooked chicken pieces evenly over the rice. In a bowl add onion soup mix, undiluted mushroom soup, undiluted cream of celery soup and the can of water--stir until mixed. Pour the soup mixture carefully over the chicken. Sprinkle pepper over the whole top (to your taste). Cover with foil and bake at 350 degrees for 35-45 minutes or until rice is done.

#1470 - Beans and Rice

(by Shirley McNevich)

2lb. ground chuck
4 cups Minute rice
1/2 cup chopped onions
1 tsp. salt
1/2 tsp. pepper
1 regular size can pork 'n beans
1 regular size can stewed tomatoes
1/2 cup cut green beans
1/2 tsp. french's yellow mustard
1 TBSP Heinz ketchup
a dash of Tabasco sauce (more if you wish)
shredded cheese of your choice

In a skillet add ground chuck, chopped onions, salt and pepper--cook and stir until beef is browned. Cook the Minute rice according to box directions. Add cooked rice to ground beef--stir. Add pork 'n beans, stewed tomatoes, green beans, mustard, ketchup and Tabasco sauce--stir. Put a lid on the skillet--turn heat to simmer and simmer for 30 minutes (stir every few minutes). Place in bowls and add shredded cheese on top.

#1170 - Quick Chicken and Rice

(by Shirley McNevich)

4 boneless/skinless chicken breasts
1 TBSP canola oil
salt and pepper to taste
1 - 10.75oz. can Campbell's cream of chicken soup
1 1/3 cups water
2 cups uncooked Minute Rice

In a skillet add canola oil and chicken breasts--over medium heat cook chicken breasts (both sides) until no longer pink inside. Sprinkle salt and pepper on chicken pieces while they are cooking (both sides). Remove chicken from skillet--carefully wipe the canola oil out of the skillet with a wad of paper towels (pan will still be hot). Cut the chicken into bite sized pieces. In the cleaned skillet add cream of chicken soup and water--stir and cook over medium heat--bring to a boil. Turn heat down to low, add Minute rice and chicken pieces to the soup mixture. Put a lid on the skillet and cook over low heat for a few minutes until rice is done (about 5 minutes). Remove lid, stir and serve.

#855 - Italian Hamburgers and Rice

(by Shirley McNevich)

4 frozen hamburger patties
1 medium chopped onion
1 green pepper (cut into strips)
1/2 red pepper (cut into strips)
1/2 yellow pepper (cut into strips)
1 - 26oz. jar of your favorite pasta or spaghetti sauce
1/2 cup water
2 cups Minute white rice (uncooked)
1 cup shredded mozzarella cheese
salt and pepper

Spray Pam on the inside of a skillet. Add the chopped onions to the skillet. Salt and pepper each side of the hamburger patties and cook them in the skillet with the onions over medium heat until done to your liking. Make sure you brown both sides of the patties. Add the green, red and yellow pepper strips and cook until tender. Add the spaghetti sauce and water--bring to a boil. Add the uncooked rice, place a lid on the skillet, reduce heat to low and simmer for 5 minutes or until the rice is done and all ingredients are hot. Remove skillet from the burner, add the cheese to the top and put the lid back on until the cheese has melted.

#854 - One Pot Chicken Fried Rice

(by Shirley McNevich)

1 TBSP canola oil
2 eggs
1lb. boneless/skinless chicken breast (cut into bite sized pieces)
1 - 14.5oz. can Swanson chicken broth
4 tsp. soy sauce
3 cups frozen stir fry vegetables
2 cups Minute white rice (uncooked)

In a skillet or a wok, add oil and turn heat to medium. Crack eggs into a cup--whip with a fork. Add raw eggs to the oil--stir until just starting to cook. Break cooked egg into small pieces using your spatula. Add chicken and cook/stir until chicken is browned. Add broth and soy sauce--stir and bring to a boil. Add vegetables and rice--stir, then cover the skillet or wok. Reduce heat to low and cook 5 more minutes or until chicken is done and other ingredients are hot.

#511 - BBQ Chicken and Rice

(by Shirley McNevich)

2 1/2 lbs. chicken pieces
2 TBSP canola oil
1 1/4 cups Kraft BBQ sauce
3/4 cup water
1 1/2 cups original Minute Rice
1 cup whole kernel canned sweet corn
chopped green and red peppers (optional)

In a large skillet add canola oil and brown chicken on both sides. After the chicken is browned, drain off the oil but keep chicken in the skillet--add BBQ sauce and water--stir. Cover with a lid and cook over medium heat for 20 minutes or until tender (turn pieces once or twice while they are cooking). Add the rice, corn and peppers (optional)--put lid back on, turn heat to low and cook for 5 minutes or until hot.