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How To make Brown Rice Casserole

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4 c Cooked brown rice
Half block of tofu 1 lg Onion
2 md Carrots
2 Celery stalks
1 Green pepper
2 md Zucchini
-=OR=- other summer squash 6 oz Mushrooms, wiped clean
1 tb Olive oil
1 tb Butter
3 Garlic cloves;
- finely chopped 1 ts Nutritional yeast (optional)
1 ts Ground cumin seeds
1 ts Salt
1 c Mushroom broth; -=OR=-
- Vegetable stock, or water 6 oz Grated cheese
-(Jack, muenster, Cheddar - or Gouda) Pepper Fresh herbs, for garnish -(Parsley or Cilantro, -Thyme, Marjoram) COOK RICE. SET THE TOFU on a slanted board or pan to drain, and prepare the vegetables. Chop the onion, carrots, celery, pepper, and zucchini into pieces about 1/2-inch square. Quarter mushrooms if they are small, and cut them into sixths or eighths if they are large. Cut the tofu into 1/2-inch cubes. Heat the olive oil and the butter and fry the onion over medium heat until it is lightly browned, about 5 minutes. Add the garlic, nutritional yeast, if using, cumin and salt. Stir until blended and cook for 1 minute. Add the carrots, celery, green pepper and 1/2 cup of the liquid, cover pan, and braise the vegetables until they begin to soften, about 5 minutes. Add the zucchini and mushrooms and cook 7 to 10 minutes. The vegetables should be nearly, but not completely, cooked. If the pan gets dry while they cook, add a little more liquid. Preheat oven to 350F. Combine the vegetables with rice and cheese. Season with salt and plenty of freshly ground black pepper. Gently mix in the tofu, and put mixture into lightly oiled casserole. Add a little more liquid to moisten. Cover with foil and bake 1/2 hour. Remove foil and bake 15 minutes. Garnish with fresh herbs.

How To make Brown Rice Casserole's Videos

Chicken Brown Rice Casserole - TexMex

Vea este video en español -
SUB HERE -
This Tex-Mex chicken casserole is super easy to make and is very satisfying. You do need cooked rice so make sure you keep that in mind when making this. Enjoy.

Here is what you are going to need for this wonderful recipe:

1 skinless, boneless chicken breast -- cubed
½ tsp. garlic powder
½ tsp. paprika
½ tsp. ground cumin
½ tsp. salt
½ tsp. black pepper
2 cups cooked brown rice
¾ cup frozen yellow corn -- thawed
½ cup of canned black beans -- drained and rinsed
2 TBS. chopped cilantro
2 TBS. finely cubed bell pepper
1 cup salsa + extra for serving
1 cup shredded cheese -- I used a combination of Cheddar and Monterrey
Sour cream for serving

Preheat the oven to 350 degree F (175 C).

Place the chicken cubes on a board or in a bowl and sprinkle with salt, pepper, garlic powder, paprika and cumin. Mix to coat on all sides.

In another bowl mix the cooked rice with the corn, beans, cilantro and bell pepper. Add the chicken and the salsa. Mix well. Place half of the rice mixture in a casserole dish and sprinkle ½ of the shredded cheese on top. Add the remaining rice and top off with the remaining cheese.

Cover your casserole dish -- if you do not have a lid use tented aluminum foil. Do not let the foil touch the cheese. Bake the casserole for 40 minutes -- or until the chicken is completely cooked through. Remove from oven and allow cooling for about 5 minutes. Serve with a dollop of sour cream and some extra salsa.

CALORIES 190.51; FAT 6.99 grs (sat 3.46; mono 2.16; poly 0.87); PROTEIN 13.49 grs ; FIBER 2.73 grs; CARBS 18.64 grs; CHOLESTEROL 34.18 mg; IRON 1.21 mg; SODIUM 453.12 mg; CALCIUM 124.87 mg

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The Perfect Weeknight Dinner Recipe | Delicious Chicken & Rice Casserole

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Shopping List:
Family size yellow rice
1 onion
1 red bell pepper
1 jalapeño
AP seasoning
1/2 packet Sazon
Italian seasoning
1 tsp chicken base
1 tbsp garlic
2-3 tbsps flour
1 cup chicken broth
2 cup heavy cream
2 cups Colby Jack
1 cup grated Parm
2 cups cooked broccoli
4 cups diced chicken
1/4 cup diced parsley

NO MORE PLAIN RICE!! | 6 EASY RICE RECIPES!

Another riceish pantry staple used in new ways here:

Rice is a great staple to have on hand, but can be a boring side dish if you aren't careful! That's why I made this video today. I wanted to share with you some of my favorite ways to change up your rice! I'm resharing some recipes from the past and I've added some new ones in, too! Thank you for watching!!

0:00 Hey Y'all
0:33 Garlic Parmesan Rice
3:20 Mom's Brown Rice
4:14 Cilantro Lime Rice
5:50 Lemon Herb Rice
8:39 Dirty Rice
10:35 Mexican Rice

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Ree Drummond's Cheesiest Broccoli Rice Casserole | The Pioneer Woman | Food Network

This creamy casserole dish is comfort food to the MAX.

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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen.

Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

Best Broccoli Rice Casserole
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 50 min
Active: 20 min
Yield: 10 to 12 servings

Ingredients

4 tablespoons (1/2 stick) salted butter
1 medium yellow onion, finely diced
1 clove garlic, grated
4 tablespoons all-purpose flour
1/2 teaspoon dry mustard
1/4 teaspoon cayenne
3 cups whole milk
4 ounces cream cheese, at room temperature
1/2 cup grated Parmesan
1 teaspoon freshly ground black pepper
1/2 teaspoon kosher salt
1/2 teaspoon paprika
8 ounces processed cheese, cubed
3 cups grated sharp Cheddar
8 cups small broccoli florets
6 ounces diced pimentos, drained
2 1/2 cups cooked long-grain rice

Directions

Preheat the oven to 350 F degrees.

In a large skillet, melt the butter. Add the onion and garlic and cook, stirring with a wooden spoon, until softened, 3 to 4 minutes.
Sprinkle over the flour, dry mustard and cayenne and stir to mix it in well. Continue to cook for 1 minute.

Next, add the milk, stirring constantly; cook until thickened, about 2 minutes. Add the cream cheese and Parmesan, stirring until totally combined. Stir in the pepper, salt and paprika. Add the processed cheese, stirring until completely melted. Next, add 1 1/2 cups of the Cheddar and stir until melted. Then, fold in the broccoli and pimentos.

In a large baking dish, create a base with half of the rice. Top with half of the broccoli cheese sauce. Repeat with the remaining rice, then the remaining sauce. Sprinkle the rest of the Cheddar evenly over the top of the casserole. Bake until bubbly, about 30 minutes.

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The Cheesiest Broccoli Rice Casserole with Ree Drummond | The Pioneer Woman | Food Network

Mexican Ground Beef Rice Casserole

The most amazing casserole that's juicy, cheesy and loaded with BIG Mexican flavours!

On the table in 30 minutes, made in ONE POT.

PRINT RECIPE.

Cheesy texture like risotto except it tastes like Beef Enchiladas!!

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More easy, cosy casseroles

One Pot Chicken Broccoli Rice Casserole

Emergency Chicken Rice Casserole (from SCRATCH!)

Faster Chicken Stew (Casserole)

Cheeseburger Casserole (Homemade Hamburger Helper)

Creamy Parmesan Garlic Broccoli Casserole

One Pot Chicken Enchilada Rice Casserole

Chicken Broccoli Rice Casserole

This Broccoli Cheddar Chicken and Rice Casserole is an easy make ahead meal that you can assemble and bake another day! Your family will love the cheesy filling and buttery, crunchy Ritz topping! **Get the Recipe**

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