OOh the orange juice addition does sound interesting. The key to from scratch is flavor additions. I used to use a packet too..until one day I got brave and just started adding stuff that we liked. I've never added Rice Vinegar..I don't think...hmmm I'll try it..maybe tonight.. Fried Rice is on the menu tonight..I'm going to put on a pot of Jasmine in a few minutes to have it chilled for tonight..and make up my turkey pot sticker filling..to let the flavors meld today too.. Mmm mmmm I love asian inspired flavors!

Well, I went to the supermarket today and bought green peppers, sweet onions, some orzo, ground beef, and a small can of jalapenos (because they were out of fresh ones in the produce dept). I had the other ingredients at home. I made a "synthesis" of the techniques and recipes you all suggested. First, I sauteed chopped onion, chopped green pepper, and a little minced garlic in a small amount of oil; then I pushed the veggies to the sides of the pan and added a cup each of the rice and orzo in the center. After the grains were lightly browned, I added a can of diced tomatoes (Italian-style, flavored with basil, garlic, and oregano), about a third of the can of jalapeno "wheels," and two cans of chicken broth, and I sprinkled the mixture with turmeric and cumin. Meanwhile, in another pan, I had browned a pound of ground beef; I added it to the mix and cooked it all, covered and vented, till the rice/orzo had absorbed all the liquid--about 20 minutes. Verdict: it was a reasonable facsimile of the "Mexican Rice" product, and the flavor was delicious, but I should have skipped the jalapenos. It should be noted that I am a big wimp when it comes to hot peppers; even these mild ones kicked it up several notches too high for me. I'm glad I took my Prilosec before dinner! Next time, I will omit the jalapenos and increase the amounts of turmeric and cumin; I could hardly taste the spices, but that's probably because the peppers drowned them out. Still, this would be a good dish for anyone with a cast-iron stomach! ;-) DH hasn't had his dinner yet, but I'll bet he'll love it. Thanks again for all the recipes and advice! Sue

If it's the broccoli cheese and rice dish you're talking about, you can do both. I often freeze it uncooked, put it in a cold oven (to save my dish from cracking) and cook it uncovered for 35-55 minutes. (Depends on how high you put your heat.) Currently, I also have some that have already been baked in the freezer, as I had to use some chicken I added to it. I would thaw that one overnight in the fridge, and reheat in the microwave. It's good either way.

Not my creations, from a magazine. I hope you enjoy them. I usually keep some cooked rice in the freezer and then find it easy to make a quick meal when necessary.