2 1/2 cups cooked rice
Salt and pepper to taste
1/4 t. oregano
1 can diced green chilies, such as Ortega, 4 oz
1 pint sour cream
1/2 lb. grated jack cheese
2 T. chopped parsley
Paprika for garnish

Directions:

Mix salt, pepper, and oregano with rice. Blend green chilies with sour cream and cheese. Gently fold into rice. Bake, uncovered, in buttered casserole or mold for 30 minutes at 350. You may wish to put a bit more cheese on top during last 5 minutes of baking. Garnish with parsley and paprika. Serve 4 to 6.

Source:
Frugal Gourmet

1/2 cup oil
1 tablespoon chopped cilantro
2 cloves garlic, minced
1 medium onion, chopped
1 cup long-grain brown rice
1 teaspoon ground cumin
1 eggplant
2 cups water
1/2 teaspoon salt
2 ripe medium tomatoes, peeled, seeded, and diced
1/4 teaspoon ground pepper
1 tablespoon chopped parsley

Methods:

In a skillet heat 2 tablespoons oil, add onion and cook over low heat until soft, but not browned. Add garlic and cumin, cook 1/2 minute. Add rice and cook until lightly browned.

Pour in water; bring to a boil. Cover and simmer over low heat 40 minutes or until tender. Meanwhile, peel eggplant and cut into 1 inch cubes. In another skillet, heat remaining oil.

Add eggplant cubes, saute about 10 minutes or until very tender. Remove and drain on paper towels. Remove any excess oil from skillet.

Add tomatoes to skillet used to cook eggplant, cook over medium heat, stirring, until liquid is completely absorbed. Using a fork, carefully stir in eggplant and tomatoes into rice.

Cover, let stand 10 minutes. Stir in salt, pepper, parsley and cilantro, taste for seasoning. Serve
immediately. Serves 6.

1/3 cup chopped green onions
1 cup frozen green peas
2 tablespoons vegetable oil
3 cups cooked long-grain rice
1 egg — slightly beaten
3 tablespoons soy sauce

Method:

Saute green onions and peas in hot oil 2 minutes. Add rice, and cook until thoroughly heated. Push rice mixture to sides of skillet, forming a well in center. Pour egg into well, and cook until set, stirring occasionally.

Stir rice mixture into egg; add soy sauce, stirring well.

Ingredients:

½ pounds Rice (washed thoroughly, until water runs clear).

Water

¾ tsp Turmeric

½ tsp Galangal (laos) powder

2 Bay leaves

1 ¼ cup Coconut milk

Preparation:

§   Place rice in covered saucepan. Cover rice with water (water should be 1 inch above rice). Boil until water is almost evaporated.

§   In separate saucepan, bring to a boil turmeric, galangal powder, bay leaves, and coconut milk. Pour the rice into this mixture.

§   Cook uncovered, over low heat, about 40 minutes, stirring occasionally, until all liquid has evaportated and steam is escaping through the surface of the rice.

§   Serve hot. (6 servings)

Cut a slice across the top of each tomato, leaving a piece attached to serve as a hinge for the “top”. Hollow out the tomatoes and turn upside down on plate to drain for about one hour.
Soak currants in tepid water for 15 minutes; drain well.
Heat 3 tablespoons of olive oil in a medium skillet over medium heat. Add onion and cook until translucent, about 5 minutes. Add the rice and cook, stirring frequently, about 5 minutes more. Add currants, cinnamon, allspice, pepper, salt and sugar and stir. Add water.  Reduce heat to low, cover and cook until water is absorbed, about 20 minutes. Remove from heat and cool. Stir in pine nuts, mint and dill.
Preheat oven to 425 degrees. Arrange tomatoes upright in a greased baking dish and sprinkle with remaining 1 tablespoon of olive oil and a pinch each of sugar and salt. Bake, uncovered, for about 10 minutes; tomatoes will look as though they are about to collapse.  Remove from oven and cool.
Stuff tomatoes with rice mixture and serve at room temperature, garnished with fresh mint leaves. Serves 4.