Ingredients
1 1/2 cups white rice (You can use brown rice, or a mixture, it will just require a longer cooking time or more liquid.)
3 cups water or beef broth
1 pound ground beef
15 ounces tomato sauce
1 cup cottage cheese
1/2 cup sour cream
1 cup cheddar cheese, shredded
Salt and pepper

Instructions
1. Bring rice and water or beef broth to boil in medium saucepan over high heat.  Cover, reduce heat to low, and simmer until done, about 15 to 20 minutes.  (You could also do this in your rice cooker.) 

2. Heat oven to 350*F. 

3. While rice is cooking, cook ground beef in large skillet over medium heat until cooked through.  Remove from skillet and drain if necessary.  Return to skillet and add tomato sauce. 

4. Stir sour cream and cottage cheese into rice and stir to combine.  Pour rice mixture into baking dish and top with meat mixture.  Top with cheese. 

5. Bake 10 to 15 minutes or until cheese is melted and bubbly. 

Photo

Comments
This recipe is from Buns In My Oven and is pretty much identical to a previous recipe I posted just with rice instead of pasta.  Sadly that other recipe also had a lot more flavor and texture elements than this did and this one was, on the whole, bland and lacking. 

Ingredients
1 bunch cilantro, finely chopped
Juice of 3 limes
3 tablespoons olive oil
3 cups rice
6 cups water (or whatever your rice cooker requires, if using)
1 teaspoon salt

Instructions
1. Mix cilantro, lime juice, and olive oil in a small bowl. 

2. Cook rice in rice cooker or on stovetop. 

3. Mix together cilantro mixture and rice. 

Photo

Comments
This recipe is from Budget Savvy Diva and it’s great – very similar to Chipotle’s rice which I love!  I use this for burritos and it’s fantastic. 

Ingredients
2 eggs, beaten
1 teaspoon salt
1 1/2 cups milk
1/2 cup olive oil
1 onion, finely minced
1/2 teaspoon dry mustard
1 cup parsley, chopped
2 cups cheddar cheese, shredded
4 cups cooked rice (I used a mixture of brown, wild, and white rice.)  

Instructions
1. Heat oven to 350*F. 

2. Combine all ingredients in large bowl then transfer to a greased 9 by 13-inch baking dish.  Bake 1 hour or until edges are crisp and eggs are cooked through. 



Comments
This recipe is from Natasha’s Kitchen.  I thought it was a tasty dish but it was a bit.. boring?  Maybe too eggy?  I’m not sure.  I’d like to try it again, but maybe with a few changes.  I’m just not sure yet what I’d change. 

Shown here with Mom’s Chicken and Roasted Garlic Parmesan Broccoli.

Ingredients
2 tablespoons unsalted butter
3 tablespoons olive oil
1 onion, chopped
3/4 pound cabbage, cored and thinly sliced
Salt and freshly ground black pepper
1 1/2 cups arborio rice
1/2 cup white wine
4 cups chicken broth
1/4 teaspoon lemon zest
2 tablespoons Italian parsley, minced
1/4 cup Parmesan cheese, grated

Instructions
1. Heat butter and 2 tablespoons oil in Dutch oven set over medium heat.  Add onion and sauté until soft, stirring.  Add cabbage, season with salt and pepper, and toss to coat.  Cover and cook until cabbage is tender, about 15 minutes.  Check occasionally to make sure cabbage isn’t burning and adjust heat as necessary. 

2. Add rice and cook, stirring, until rice is opaque and well coated. 

3. Add wine and cook, stirring, until all wine has evaporated or is absorbed. Working with 1/2 cup at a time, add chicken broth.  After each addition, stir often and continue stirring often until each addition is completely absorbed into rice.  This should take around 20 minutes and, at the end, the rice should be tender.  If more liquid is necessary, use water. 

4. When rice is cooked, add remaining tablespoon olive oil, lemon zest, parsley, and cheese.  Stir well then taste and adjust seasoning if necessary. 



Comments
This recipe is from Fresh from the Farmers’ Market.  I had a small cabbage to use up from the market and found this recipe through Eat Your Books.  It was quite tasty!  The lemon flavor was subtle but notable. 

Shown here with Grilled Leg of Lamb.

Ingredients
1 pound thick sliced bacon, cut into pieces
3-4 cups cold cooked rice
6 eggs
1 bunch green onions, sliced
2 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon sesame seeds
Salt and freshly ground black pepper, to taste

Instructions
1. Heat large skillet over medium heat.  Add bacon and cook, stirring often, until crisp.  Drain bacon in sieve set over bowl. 

2. Return 2 tablespoons bacon fat to skillet and heat over high heat.  Add rice and cook, stirring, until heated through, breaking up any clumps, about 5 to 10 minutes.  Crack eggs into skillet and continue stirring to distribute and cook eggs. 

3. Add green onion, soy sauce, rice vinegar, and sesame seeds.  Stir to combine then taste for seasonings and add salt and pepper if necessary. 



Comments
I make a silly version of fried rice from time to time just with leftover rice and eggs.  Art mentioned that he occasionally gets breakfast fried rice at one of the airports he travels through and that inspired me to make this for us one lazy weekend morning.  We both greatly enjoyed this as a breakfast but he requested that I add more veggies next time such as broccoli, peas, and red bell peppers.  Definitely a nice bowl of yum to start a day with!