One of my kids favorite snacks is....drain water off of the tuna and put tuna on the rice and pour italian dressing over it.  It is used as dinner when we have extra white rice left.  Also, instead of putting milk and sugar on the rice, try putting hot cocoa and sugar (to taste) on the rice.

Bake chicken in cream of chicken soup and serve over white rice with veggie.

Broccoli Rice Casserol - Broccoli, rice, 1 can tuna (you can use chicken as well) egg whites, cream of chicken or mushroom soup.

Porcupine Meatballs - burger, rice, salt, pepper, real onions or powder and garlic powder into meatballs. Cover with worchestershire sauce mixed with tomato soup. Bake and serve with mashed potatoes

Red beans and rice with kielbasa
 

Hope this helps. If you need exact recipes please let me know.

I love stuffed cabbage rolls, but who has the time?!? So I make cabbage cassirole. After cooking rice, mix with 2 times the amount of cooked ground beef. In a large pan layer  sliced cabbage, rice/hambuger, and chopped or stewed tomatoes.cover 1/2 way with tomatoe juice or tomatoe soup mixed with equal water. cook covered untill cabbage it done.

 Kim,

Here are few tricks have used for the plain rice blues. 1- Add some velveta cheese after its cooked stir it in. 2-Add some beef boulin cubes while boiling the water for the rice add rice . 3- Add cream of mushroom soup after rice is done. my picking guys love them all.

Deanne

Kim & Deanne,

I like to fix a souper rice dish by 1) empty contents of Crm of mushrm soup, chicken, asparagus, any of the creamy guys into saucepan. 2) add one can of white rice, yes I said can. 3) add one can of water (I've tried it with milk and it scorches every time) 4) Bring to boil, reduce heat to low, cook 18-20 minutes with lid on pan. Makes a nice change from just plain white rice.

Then of course there is always brown rice or a long-grain & wild rice mix, too.

Ruth
 

I made tihs to strech the food that I had cooked, but it turned out really good. I had cooked 1 lb. of pinto beans, when I had company, so I added 1c. of white uncooked rice to it, a little more water and cooked untill the rice was done. It really was good.

Add a jar of salsa & a can of black beans... low cal/fat, quick...  serve it with a chicken breast... 

How about chicken and rice? My family LOVES this dish and it's super easy to make.

Preheat oven to 350 degrees.
Spray bottom and sides of 9x13 baking dish.

Cut 2-3 skinless/boneless chicken breasts into nice sized chunks (I remove any visible fat)
Cook chicken until done over medium heat in 2-3 Tbsp of olive oil.

While the chicken is cooking, make the rice.  I use Minute Rice and I always make 6 servings. (3 cups water/3 cups rice)

When the chicken and rice are done:
Transfer chicken and rice to a large bowl.  Add the following:
2 cans Cream of Mushroom soup
3/4 can of milk
2 cans french style green beans (well drained)
Salt/Pepper to taste
Garlic poweder to taste

Mix well and pour into greased 9x13 pan.  Bake 20 minutes.  Remove from oven and layer with shredded cheese and a whole can of french fried onions.  Return to oven and back an additional 15-20 minutes.

Armenian Rice Pilaf

4 Tbs butter
1/4 cup vermicelli (uncooked), broken into small (1/4") pieces
1 cup white rice, (uncooked)
2 cups chicken broth, heated almost to boiling.salt to taste

In a 2-qt saucepan melt butter over medium heat.

Add broken up vermicelli, stir well to coat with butter.
Saute in butter until vermicelli is toasted a golden brown,
stirring frequently, about 5-minutes. Don't allow to scorch
or burn.

Add rice, stir to coat and simmer in butter a minute
or two.

Add heated chicken broth to rice. Stir rice a few times.
Bring chicken broth to a boil, then reduce to a low simmer.

Cover and cook on a low simmer for 20 to 25 minutes.

Remove from heat. Stir with a fork. Cover and allow to rest
for 5-minutes.

Season to taste with salt and serve warm.

[quote user="granna2"]

I love stuffed cabbage rolls, but who has the time?!? So I make cabbage cassirole. After cooking rice, mix with 2 times the amount of cooked ground beef. In a large pan layer  sliced cabbage, rice/hambuger, and chopped or stewed tomatoes.cover 1/2 way with tomatoe juice or tomatoe soup mixed with equal water. cook covered untill cabbage it done.

[/quot

thank YOU so very much for this wonderful recipe!  SWEET!

Since I love rice almost as well as potatoes, I will sometimes fix rice instead of mashed potatoes.  I love to serve it with cream gravy or brown gravy.  Just something different to add variety.  I am going to try the Rice Pilaf of Antilope. 

I always add chicken, beef or vegetable boullion and dried summer savory to taste to the water I cook my rice in.  The boullion flavor matches the meat I'm serving.  My mother always added the summer savory and I continued to do so.  My kids, teens now, always know when I've forgotten "the green stuff." 

As far as a quick rice dinner, Spanish Rice is another of my mother's recipes:

Saute 1 med. onion diced and 1 sweet bell pepper (green, yellow, red, orange or a combo) until the onion starts to turn translucent.  Add 1 lb. hamburger and cook until browned.  Add 1C rice, 2C water, 1 TBSP mustard and 1-14oz can tomato sauce or diced tomatoes.  Add chili powder and cumin to taste.  The mixture should be sloppy.  Bring to a boil, then turn down to simmer for approx. 20 minutes or until your rice is done, stirring occasionally.  If the mixture looks too dry before the rice is done, add a bit more water.  If the finished product isn't tomatoey enough, add 1/4 - 1/2 cup ketchup ("secret sauce" to my picky-eater daughter).  There's something about the flavor that brightens the dish better than additional tomato sauce.  Serve with a salad and enjoy!   

Welcome aboard, harriedcook.  I love Spanish Rice, but have not put grd beef in before.  I usually serve it as a side dish when making enchiladas, tacos, etc.  But I will try your version and serve as a main course.   I also have a very DUMB question.  What is summer savory?  I'm assuming a spice or herb.  PLease tell me about it, what it tastes like, where it's grown.

How about a homemade rice pilaf. 

1  Cup long grain white rice

2  Tablespoons butter

1 3/4  cups chicken broth

2  sprigs fresh rosemary, or 1/8 to 1/4 teaspoon ground rosemary (you may have to grind it yourself)

2  sprigs fresh thyme, or 1/8 to 1/4 teaspoon ground thyme

1/8  teaspoon salt

1/8  teaspoon ground black pepper

1  bay leaf

      In a saucepan with lid, melt butter over medium heat; add rice and stir to coat.  let rice toast a bit in the butter maybe about 5 minutes.  Add the seasonings (if using dry) then pour in the broth.  Bring to a boil; reduce heat to a simmer cover and let simmer until done (about 18-20 minutes).  If useing fresh herbs pour in the liquid stir in salt and pepper, then top with the herbs and bay leaf; bring to a simmer; cover and let cook. 

  When done remove the bay leaf, and herbs.  this will make a very nicely flavored rice for you to serve with your protein.

I always add some black beans, ground beef or shredded chicken, taco seasoning, and shredded cheddar cheese...Its quick and easy rice dish && my kids love it

Thai Peanut Sauce

Ingredients

    * 4 tablespoons peanut butter
    * 2 tablespoons salad oil
    * 4 tablespoons soy sauce
    * 4 tablespoons granulated sugar
    * 4 tablespoons distilled vinegar
    * 1 teaspoon toasted sesame oil
    * 2 teaspoons hot chili sauce, Sriracha (or use Tabasco sauce)
    * 1/8 teaspoon ground coriander


Combine ingredients in bowl.

Mix well with whisk.

Serve over rice, hot or cold noodles, pot stickers or as a spring roll dipping sauce.