(Family Features) Some nights, especially when schedules are jam packed, the allure of grabbing takeout or swinging through a drive-thru between activities may sound more appealing than spending time in the kitchen. You can skip the to-go boxes, however, with these tasty Asian-inspired dishes that come together almost as fast as delivery while allowing you to get creative at mealtime.

Packed with fresh shrimp and crispy veggies, this Crab and Shrimp Sushi Burrito fuses some favorite takeout dishes together to satisfy cravings in half an hour. Using Success Boil-in-Bag Jasmine Rice, which cooks up soft and fluffy, provides a flavorful and aromatic base. This combination of seafood, homemade sauces and flavorful veggies makes for an unforgettable taste experience comparable to your favorite quick-serve restaurant.

Or let your kitchen appliances help create a satisfying, soothing take on a Thai classic. A quick and easy bowl of deliciousness that’s sure to comfort the whole family, this Thai Red Curry Chicken and Rice Soup features chicken, lime juice, Thai red curry and coconut milk mixed with basmati rice.

Ready in just 10 minutes, Success Boil-in-Bag Basmati Rice is quick, easy and mess-free, and it’s guaranteed to always cook right – just place the bag in chicken broth to experience the long-grain rice’s subtle, nutty flavor and unique texture. Plus, Success Rice is free from artificial additives and unprocessed ingredients, so you can feel good about serving it with a variety of dishes.

Find more recipe inspiration to tackle takeout cravings and more at SuccessRice.com.

Crab and Shrimp Sushi Burrito

Prep time: 20 minutes
Cook time: 10 minutes
Servings: 4

• 1 bag Success Jasmine Rice
• 1/2  cup unseasoned rice vinegar
• 2tablespoons granulated sugar
• 2 teaspoons kosher salt
• 2 tablespoons mayonnaise
• 2 tablespoons Sriracha sauce
• 1/4 teaspoon sesame oil
• 1tablespoon black sesame seeds
• 4 sushi nori sheets
• 1/2 carrot, ribboned, divided
• 1/2 cucumber, ribboned, divided
• 6 crab sticks, shredded, divided
• 6 large shrimp, cooked, deveined, tails removed and butterflied, divided

1. Rinse rice bag under cold water to remove starch. Prepare rice according to package directions.
2. In small saucepan over medium-low heat, heat rice vinegar, sugar and salt until sugar and salt have dissolved, about 1 minute. Set aside.
3. In small bowl, mix mayonnaise, Sriracha sauce and sesame oil. Set aside.
4. Transfer cooked rice onto large baking sheet. Drizzle half the vinegar mixture over rice, turning until all rice is fully coated. Taste and add more vinegar mixture, if desired. Spread rice into thin layer and cool to room temperature. Sprinkle sesame seeds on top.
5. Lay down one sushi nori sheet. Spread layer of rice on it. Place half the carrots and cucumbers on rice. Place crab and shrimp on top.
6. Place another sushi nori sheet just under first one and roll. Repeat with remaining sushi nori sheets, rice, carrots, cucumbers, crab and shrimp. Wrap both burritos in plastic wrap. Let rest 10 minutes.
7. Slice burritos in half and serve with spicy mayo.

Thai Red Curry Chicken and Rice Soup

Prep time: 10 minutes
Cook time: 20 minutes
Servings: 6

• 6 cups chicken broth
• 2 bags Success Basmati Rice
• 1 can (14 ounces) coconut milk
• 2 tablespoons Thai red curry paste
• 1 tablespoon soy sauce
• 1 teaspoon brown sugar
• 1 pound chicken breast tenders
• 2 tablespoons lime juice
• 4 green onions, thinly sliced

1. In pressure cooker on saute setting over high heat, bring broth and rice bags to boil. Boil, uncovered, 10 minutes. Remove bags with fork and set aside.
2. Add coconut milk, curry paste, soy sauce and brown sugar to pressure cooker. Turn off saute setting. Add chicken. Cover and lock to seal. Set to pressure cook setting over high heat about 10 minutes, or until chicken is tender. Carefully, manually or naturally, release pressure according to manufacturer's instructions before removing lid.
3. Set pressure cooker to saute setting over medium heat. Remove chicken and shred with two forks; add to soup along with lime juice and green onions. Remove rice from bags and stir into soup. Simmer until rice is heated through.

 Source: Success Rice

(Family Features) Jam-packed calendars and little spare time at home can make heads spin. When those hectic weeknights are giving your family fits, turn to delicious recipes you can have ready in 30 minutes or less.

Start with kitchen staples like chicken and rice – they’re easy to prepare and versatile enough to let you cook a variety of meals without feeling like you’re stuck in a dinner rut. For example, these Air-Fryer Bang Bang Chicken Tenders with Rice offer a kid-friendly take on bang bang chicken that’s both sweet and spicy.

This air-fryer favorite requires just half an hour in the kitchen and calls on the quality and convenience of Success Boil-in-Bag Jasmine Rice to make busy weeknights a breeze. In just 10 minutes, the aromatic rice cooks up soft and fluffy with a uniquely delicious flavor that’s naturally gluten free, Non-GMO Project Verified and free of MSG and preservatives.

For a real escape from the everyday hustle and bustle, invite island flavors to dinner with this simple yet satisfying Grilled Hawaiian Chicken and Coconut Rice. Remember, high quality doesn’t have to be high maintenance.

Ready in 10 minutes, Success Boil-in-Bag Basmati Rice is a quick, easy and mess-free option that is guaranteed to always cook right. It’s an appetizing addition to this tropic-inspired meal that can help you tackle hectic schedules without sacrificing flavor.

Find more ways to solve dinnertime dilemmas at SuccessRice.com.

Air-Fryer Bang Bang Chicken Tenders with Rice

Prep time: 10 minutes
Cook time: 20 minutes
Servings: 4

• 1 pound chicken tenders
• 1/2 cup sweet chili sauce, divided
• 1/4 cup sriracha hot sauce, divided
• 2 tablespoons sesame oil
• 1 bag Success Jasmine Rice
• 1/2 cup mayonnaise
• 1 bag (12 ounces) coleslaw mix
• 1/2 English cucumber, thinly sliced
• toasted sesame seeds, for garnish (optional)
• green onions, for garnish (optional)

1. Toss chicken tenders with 2 tablespoons sweet chili sauce and 1 tablespoon sriracha. Drizzle with sesame oil.
2. Preheat air-fryer to 400 F. In two batches, without overfilling basket, air fry chicken tenders, turning basket halfway during cook time, 10-12 minutes, or until chicken is golden brown and cooked through.
3. Prepare rice according to package directions. Stir mayonnaise with remaining sweet chili sauce and sriracha until blended. In large bowl, toss coleslaw mix with 1/4 cup bang bang mayo sauce.
4. Divide rice among four bowls. Top with chicken, coleslaw mix and cucumber. Drizzle with remaining bang bang mayo sauce.
5. Garnish with toasted sesame seeds and green onions, if desired.

Grilled Hawaiian Chicken and Coconut Rice

Prep time: 5 minutes, plus 4 hours for marinating
Cook time: 15 minutes
Servings: 4

• 4 chicken breasts, skinless and boneless
• 1/2 cup soy sauce
• 1/2 cup water
• 1/2 teaspoon sesame oil
• 1/2 cup brown sugar
• 1 garlic clove, minced
• 1/4 cup white onion, chopped
• 1 bag Success Basmati Rice
• 2 cups coconut milk
• 4 pineapple rings
• 1/4 cup unsweetened coconut, shredded

1. In 1-gallon bag, combine chicken with soy sauce, water, sesame oil, brown sugar, garlic and onion. Marinate in refrigerator about 4 hours.
2. Heat grill to medium heat.
3. Prepare rice according to package directions, replacing 2 cups water with coconut milk.
4. Once finished marinating, remove chicken and pat dry. Grill about 7 minutes per side, or until internal temperature reaches 165 F.
5. Pat pineapple rings dry and grill about 1 minute per side.
6. Mix shredded coconut with rice. Place pineapples on top of chicken and serve with rice.

Source: Success Rice

(Family Features) If lending a hand to planet Earth and the environment is a goal in your household, a sustainability mindset often begins as a consumer. There are likely a few ways you can be more environmentally conscious when stocking your pantry for all your family’s favorite recipes.

Start by considering the decisions you make in the grocery store aisles that impact the world around you. Beginning with a belief that food should have it all – convenience, taste and quality – Success Rice is dedicated to safeguarding the environment and ensuring well-being through food. A commitment to becoming more sustainable, from farming to manufacturing and packaging, is at the heart of producing high-quality rice and quinoa while caring for the planet.

For example, these sweet and spicy Golden Beet and Rice Burger Sliders provide a plant-forward alternative at the dinner table. Delicious and hearty, the vegetarian sliders are perfect for occasions ranging from family game nights to outdoor entertaining with the combination of veggies, jasmine rice and beans.

Or you can opt for an earth-friendly dish with sustainability in its name: Zero-Waste Moroccan Spice Rice and Lentil Pilaf. Ready in just half an hour, it delivers a fragrant, flavorful meal without waste. It balances warm spices, basmati rice and bursts of zesty lemon for a dynamic and colorful recipe.

Regardless of the occasion, the variety of Success Rice Boil-in-Bag products can help you be a good steward for the planet while serving good food to friends and family. In fact, the amount of plastic material in the BPA-free bags has been reduced by 7%. Additionally, the How2Recycle labeling system conveys clear instructions for its 100% recyclable boxes and bags, and, as part of a continued mission, more packaging options are being explored to increase recyclability.

Discover more ways to do your part for the environment, without sacrificing taste or quality, by visiting SuccessRice.com.

Golden Beet and Rice Burger Sliders

Prep time: 20 minutes
Cook time: 20 minutes
Servings: 6

• 1 bag Success Jasmine Rice
• 1/2 can (7 1/2 ounces) white beans, drained and rinsed
• 1 egg, beaten
• 1/2 tablespoon water
• 4 ounces (about 1 1/2 cups) golden beets, cooked and grated
• 3 ounces goat cheese, crumbled, divided
• 1 tablespoon finely chopped fresh dill
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil, divided
• 12 leaves Bibb lettuce
• 1 cup arugula
• 2 tablespoons Sriracha sauce

1. Prepare rice according to package directions. Cool completely.
2. In food processor, pulse beans, egg and water until mashed.
3. Transfer bean mixture to large bowl. Add rice, beets, 1 1/2 ounces goat cheese, dill, salt and pepper; stir until combined. Divide mixture into six portions and shape into 1/2-inch-thick patties.
4. In large, nonstick skillet over medium heat, heat 1 tablespoon oil. Cook patties in two batches, 3-5 minutes per side, or until golden brown and heated through, adding remaining oil as necessary.
5. Place two lettuce leaves together, overlapping ends to form pocket. Place patty inside lettuce pocket; top with arugula and remaining goat cheese. Drizzle with Sriracha. Repeat with remaining burgers.

Zero-Waste Moroccan Spice Rice and Lentil Pilaf

Prep time: 10 minutes
Cook time: 20 minutes
Servings: 4

• 5 cups water
• 1/3 cup dried brown lentils, rinsed
• 1 bag Success Basmati Rice
• 1/2 cup fresh cilantro, finely chopped (stalks and leaves)
• 4 green onions, thinly sliced
• 2 tablespoons olive oil
• 2 tablespoons Moroccan spice blend
• 1/4 cup raisins
• 1/4 cup almonds
• 1/4 cup preserved lemons, finely chopped

1. In medium saucepan over medium heat, bring water to boil. Add lentils and cook 10-15 minutes, or until slightly soft.
2. Submerge bag of rice in saucepan with lentils and cook 10-12 minutes, or until lentils are tender. Remove bag with fork and drain; set aside. Drain lentils and transfer back to saucepan. Cut open bag of rice and empty cooked rice into saucepan with lentils. Stir to combine.
3. Stir in cilantro, green onions, olive oil, Moroccan spice blend, raisins, almonds and preserved lemons. Serve.

Source: Success Rice

(Family Features) Juggling those weeknight responsibilities including homework, catching up on emails, after-school activities, social events and more can leave families scrambling when it comes time for dinner. When your busy schedule leaves little time to spend in the kitchen, turn to family favorites you can put on the table in 20 minutes or less to give loved ones the fuel they need without sacrificing taste or quality.

Take Taco Tuesdays to a new level (without the hassle) with this deconstructed version of classic fish tacos. Served over a bed of quinoa and drizzled with yogurt crema, these Baja Fish Taco Bowls let you switch up average taco nights by swapping out tortillas and shells for quick-cooking, protein-packed quinoa mixed with nutrient-dense kale. This easy, satisfying meal adds deliciously seasoned fish, creamy avocado and hearty whole grains to your diet with a lighter version of Baja sauce as a perfect companion for fish tacos.

At its core, this tasty weeknight meal relies on the ease and light, nutty flavor of Success Tri-Color Boil-in-Bag Quinoa, which is ready in just 10 minutes. It’s packed with protein, all nine essential amino acids and is a good source of fiber, making it a perfect solution for busy moments whether your loved ones eat vegan, vegetarian or a mix of everything.

If a jam-packed calendar calls for a light dinner, or you’re searching for a quick side to pair with your protein of choice, add a little color to the table with this Edamame Brown Rice and Lentil Salad. Brimming with tasty, colorful ingredients like bell peppers, cucumbers and more, it’s a wholesome and satisfying way to recharge after a long day.

Take the guesswork out of cooking this flavorful salad with 100% whole grain Success Boil-in-Bag Brown Rice, offering high-quality, pre-cooked grains that’s ready in just 10 minutes without measure or mess. It leaves you with a serving of fluffy, nutty brown rice that cooks up perfectly every time to take some stress out of family dinners.

Visit SuccessRice.com to find more recipe solutions for busy weeknights.

Baja Fish Taco Bowls

Prep time: 10 minutes
Cook time: 10 minutes
Servings: 4

• 2 bags Success Tri-Color Quinoa
• 2 tablespoons olive oil
• 4 white-fleshed fish fillets (5-6 ounces each)
• 1 teaspoon Cajun seasoning
• 1/2 teaspoon salt
• 3/4 cup plain Greek yogurt
• 1 tablespoon lime zest
• 1 teaspoon lime juice
• 1/4 teaspoon ground cumin
• 4 cups packed baby kale
• 1 ripe avocado, halved, pitted, peeled and thinly sliced

1. Prepare quinoa according to package directions.
2. In large skillet over medium heat, heat oil. Season fish with Cajun seasoning and salt. Cook 2-3 minutes per side, or until fish is lightly browned and starts to flake. Set aside.
3. In small bowl, stir yogurt, lime zest, lime juice and cumin.
4. In medium bowl, toss quinoa with kale. Divide between four bowls. Top each with fish, sliced avocado and dollop of yogurt and lime crema.

Substitutions: Use taco seasoning or chili powder in place of Cajun seasoning. Use arugula or baby spinach instead of kale.

Edamame Brown Rice and Lentil Salad

Prep time: 10 minutes
Cook time: 10 minutes
Servings: 4

• 1 bag Success Brown Rice
• 1 cup cooked green or brown lentils
• 1 cup edamame, cooked, cooled and shelled
• 1 red bell pepper, diced
• 1 cucumber, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup roasted almonds and sunflower seeds (optional)

Dressing:

• 2 tablespoons extra-virgin olive oil
• 2 tablespoons lemon juice
• 1 tablespoon Dijon mustard
• 1 clove garlic, minced
• 1/8 teaspoon salt
• 1/8 teaspoon black pepper

1. Prepare rice according to package directions.
2. In large mixing bowl, combine rice, lentils, edamame, bell pepper, cucumber, red onion and parsley. Toss gently to combine.
3. To make dressing: In separate small bowl, whisk olive oil, lemon juice, Dijon mustard, garlic, salt and pepper until well combined.
4. Toss salad with dressing until well combined. Sprinkle with roasted almonds and sunflower seeds, if desired.

Source: Success Rice

(Family Features) Once the table is cleared and gifts are put away, it’s often time for one of the favorite moments of holiday gatherings. The taste (and smell) of those divine desserts you may only make once a year is enough to keep guests hungry even after the main course.

Put a new staple on holiday menus for years to come with this Cran-Raspberry Quinoa Pudding Trifle that combines fresh raspberries, vibrant cranberry sauce, orange juice and orange zest for a unique dessert. Ready in 30 minutes, it can be an easy way to impress everyone at the table with a creamy pudding base inspired by favorite winter flavors.

As a tasty treat that’s ideal for just about any occasion, this take on rice pudding is made using Success Boil-in-Bag Tri-Color Quinoa, which offers a heat-safe, BPA-free and FDA-approved bag and is easily prepared in just 10 minutes. Its light, nutty flavor and versatility creates a pudding that’s perfect for a wide range of pairings, from satisfying chocoholics or pumpkin-spice fanatics to whipping up a sweet, simple dessert.

For a comforting dish full of familiar cold-weather flavors, serve Pumpkin Pecan Rice Pudding Bars. Pumpkin-spice fanatics can enjoy their favorite ingredient mixed into a rice pudding base sweetened with coconut milk, brown sugar, vanilla extract, whipping cream and maple syrup.

This holiday-inspired dessert relies on the fluffiness of Success Boil-in-Bag White Rice as a high-quality, precooked solution. The boil-in-bag rice is quick and easy with no measuring and no mess, and it’s ready in 10 minutes to make seasonal recipes a cinch.

Find more sweet holiday recipe inspiration at SuccessRice.com.

Cran-Raspberry Quinoa Pudding Truffle

Prep time: 25 minutes
Cook time: 5 minutes
Servings: 6

Quinoa Pudding:

• 2 bags Success Tri-Color Quinoa
• 4 cups almond milk
• 3 tablespoons honey
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon

Creamy Yogurt Layer:

• 2 cups plain Greek yogurt
• 3 tablespoons honey
• 1 teaspoon vanilla extract
• 1/2 cup heavy cream

Cran-Raspberry Layer:

• 1/2 cup cranberry sauce
• 1/4 cup orange juice
• 1 teaspoon orange zest
• 2 cups fresh raspberries

• 1/2 cup sliced almonds, toasted
• 2 cups gluten-free vanilla cookies, chopped
• 1/2 cup fresh raspberries

1. To make quinoa pudding: Prepare quinoa according to package directions, substituting almond milk for water. Drain, reserving almond milk.
2. Remove quinoa from bags and stir into almond milk in saucepan over medium heat. Stir in honey, vanilla and cinnamon. Bring to simmer. Cook, stirring constantly, 5-8 minutes, or until thickened slightly. Refrigerate 45-60 minutes, or until well chilled.
3. To make creamy yogurt layer: In large bowl, stir yogurt, honey and vanilla. In separate bowl, beat cream until stiff peaks form. Stir whipped cream into yogurt mixture until blended. Refrigerate until ready to use.
4. To make cran-raspberry layer: In medium bowl, stir cranberry sauce, orange juice and orange zest. Gently fold in raspberries.
5. To assemble: In 10-cup trifle dish, layer 1/3 quinoa mixture, 2 tablespoons almonds, 1/3 cran-raspberry mixture, 1/3 vanilla cookies and 1/3 yogurt mixture. Repeat layers twice. Garnish with remaining raspberries and almonds.

Pumpkin Pecan Rice Pudding Bars

Prep time: 10 minutes
Cook time: 40 minutes
Servings: 4-6

• 1 bag Success White Rice
• 1 cup pecans
• 4 cups coconut milk
• 1 can (15 ounces) pumpkin puree
• 3/4 cup brown sugar
• 2 teaspoons pumpkin pie spice
• 1/2 teaspoon salt
• 3 eggs
• 1/2 teaspoon vanilla extract
• 1 cup heavy whipping cream
• 2 tablespoons maple syrup

1. Prepare rice according to package directions. Preheat oven to 350 F. Spread pecans on baking sheet and toast 8-10 minutes. Cool then chop.
2. In large saucepan over medium-high heat, combine milk, pumpkin, brown sugar, pumpkin pie spice and salt. Bring to boil, stirring constantly. Slowly add about 1/2 cup hot liquid to eggs and beat well. Stir egg mixture back into saucepan and cook over medium-high heat 2 minutes. Remove from heat and stir in cooked rice, vanilla and pecans.
3. Pour mixture into greased 13-by-9-inch baking dish. Bake, uncovered, 30 minutes, or until knife inserted near center comes out clean.
4. Whip heavy cream to soft peaks then add maple syrup and continue beating until peaks form. Serve with warm pudding.

Tip: For sweeter pudding, increase brown sugar to 1 1/2 cups.

Source:

Success Rice

(Family Features) Fresh, flavorful ingredients take springtime meals to another level, and it’s hard to top seafood as a seasonal favorite. Skip the wait at restaurants and instead create your own savory seafood dishes by taking advantage of easy-to-make recipes.

While takeout may be an easy option, the satisfaction of enjoying a delicious, home-cooked meal like Shrimp Pad Thai with Jasmine Rice can make you feel like you’re enjoying a restaurant-quality dinner. Next time you’re craving Asian cuisine, swap out traditional rice noodles for this version with Jasmine rice as an aromatic, quick-cooking solution for your own spin on a classic.

Take the guesswork out of cooking rice with an option like Success Boil-In-Bag Rice, which offers a heat safe, BPA-free and FDA-approved solution for fluffy, flavorful rice that cooks up perfectly. The high-quality grains are quick, easy, mess-free and ready in 10 minutes, so you can enjoy hassle-free dishes such as Successful Crab and Rice Cakes.

These crispy crab cakes come together easily and are served with a zesty, homemade aioli that tastes just like you’re on the coast. If you’re new to making crab cakes, it’s simpler than it may seem – just cook rice beforehand so it can cool then mix in beaten eggs, seafood and seasonings. Refrigerating and resting the mixture helps it hold together before frying to a mouthwatering golden brown for a delicious appetizer, snack or side dish.

Visit SuccessRice.com to find more springtime meal ideas.

Shrimp Pad Thai with Jasmine Rice

Prep time: 15 minutes
Cook time: 10 minutes
Servings: 4

• 1 bag Success Jasmine Rice
• 3 tablespoons light brown sugar
• 2 tablespoons fish sauce
• 2 tablespoons lime juice
• 2 tablespoons soy sauce
• 1 tablespoon chili garlic sauce
• 2 tablespoons canola oil, divided
• 1 egg, lightly beaten
• 1 pound medium shrimp, peeled and deveined
• 1 tablespoon minced garlic
• 3 green onions, thinly sliced
• 1 cup bean sprouts
• 1/4 cup fresh cilantro leaves, chopped
• 2 tablespoons dry roasted peanuts, chopped
• 4 lime wedges

1. Prepare rice according to package directions. Set aside.
2. In small bowl, combine brown sugar, fish sauce, lime juice, soy sauce and chili garlic sauce. Set aside.
3. In large wok or skillet over high heat, heat 1/2 tablespoon oil. Quickly scramble egg. Remove from pan and reserve.
4. Add remaining oil to wok over high heat. Add shrimp and garlic; stir-fry 5 minutes, or until shrimp are cooked. Add reserved sauce and rice; stir-fry 2 minutes. Add green onions and reserved egg; toss to combine.
5. Divide pad Thai between four bowls. Top each with bean sprouts, cilantro and peanuts. Serve with lime wedges.

Successful Crab and Rice Cakes

Prep time: 20 minutes
Cook time: 20 minutes
Servings: 4

Crab Cakes:

• 1 bag Success Brown Rice
• 2 eggs
• 1 pound lump crabmeat
• 2 tablespoons seafood seasoning
• 2 tablespoons olive oil

Aioli:

• 1/3 cup mayonnaise
• 1 teaspoon minced garlic
• 1 lemon, zest and juice only
• lemon wedges (optional)

1. To make crab cakes: Prepare rice according to package directions. Allow to cool.
2. In medium bowl, beat eggs lightly. Stir in rice, crabmeat and seafood seasoning; mix well. Refrigerate 5 minutes. Shape mixture into eight patties.
3. In large, nonstick skillet over medium heat, heat oil. Working in batches, carefully place patties in skillet. Cook 5 minutes on each side, or until golden brown. Transfer to paper towel-lined plate.
4. To make aioli: Stir together mayonnaise, garlic, lemon zest and lemon juice.
5. Serve aioli with crab cakes and garnish with lemon wedges, if desired.

Source:

Success Rice

(Family Features) Regardless of your motivation, opting for meatless meals regularly provides plenty of benefits that extend from the health of you and your loved ones to your wallet and the environment. 

Whether you’re a vegetarian, vegan, considering making some lifestyle changes or just want to give an on-trend meal prep strategy a try, going meatless can help reduce your intake of red and processed meats, decrease greenhouse gas emissions that cause climate change and save money on substitute ingredients like grains, vegetables, fruits and legumes that are often cheaper than meat.

For example, starting with a versatile pantry staple like Success Brown Rice can make mealtimes quick and easy. Ready in just 10 minutes without measuring or the mess, the fluffy, nutty, non-GMO rice is free of MSG and preservatives, lending itself perfectly to satisfying and hearty meals like these Baked Vegetarian Taquitos. Or for a twist on a classic dish, Tri-Color Quinoa can be layered with traditional flavors in this Mushroom Spinach “Lasagna.” Packed with protein and all nine essential amino acids, the quinoa is a good source of fiber.

To find more meatless meal inspiration, visit SuccessRice.com.

Baked Vegetarian Taquitos

Prep time: 15 minutes
Cook time: 20 minutes
Servings: 4

• 1 bag Success Brown Rice
• 1 cup shredded collard greens, packed
• 1/4 cup frozen corn
• 1 cup canned black beans, drained and rinsed
• 2/3 cup canned pumpkin puree
• 1 1/2 tablespoons taco seasoning
• 8 flour tortillas (6 inches each)
• 1 cup Monterey Jack cheese, shredded
• 2 tablespoons olive oil
• sour cream, for dipping
• salsa, for dipping
• guacamole, for dipping
• fresh cilantro, for garnish

1. Prepare rice according to package directions; add collard greens and corn to water during last 5 minutes.
2. Preheat oven to 450 F. Drain rice and vegetables; transfer to saucepan. Stir in black beans, pumpkin puree and taco seasoning.
3. Spoon 1/3 cup rice mixture into center of one tortilla; sprinkle with 2 tablespoons Monterey Jack cheese. Roll up tightly. Place seam side down on parchment paper-lined baking sheet. Repeat with remaining tortillas, filling and cheese. Brush taquitos with olive oil; sprinkle with remaining cheese.
4. Bake 10-15 minutes, or until tortillas are crisp and cheese is melted.
5. Serve taquitos with sour cream, salsa and guacamole for dipping. Garnish with fresh cilantro.

Mushroom Spinach "Lasagna"

Prep time: 10 minutes
Cook time: 30 minutes
Servings: 6

• 2 bags Success Tri-Color Quinoa
• 1 tablespoon olive oil
• 2 garlic cloves, chopped
• 1/2 cup onion, chopped
• 1 cup mushrooms, sliced
• 4 cups baby spinach leaves
• 3 cups tomato sauce
• 2 cups ricotta cheese
• 1 egg, lightly beaten
• 1/2 cup grated Parmesan cheese, divided
• 1 tablespoon Italian seasoning
• 1 1/2 cups shredded mozzarella cheese, divided

1. Prepare quinoa according to package directions.
2. Preheat oven to 375 F.
3. In large skillet, heat oil over medium heat. Add garlic and onions; saute 1 minute. Add mushrooms and cook 5 minutes, stirring occasionally. Add spinach and stir until wilted, about 2 minutes. Stir in tomato sauce and keep warm.
4. In medium bowl, combine ricotta, egg, 1/4 cup Parmesan cheese and Italian seasoning.
5. Place 1 cup sauce in bottom of 2-quart baking dish. Spread half of quinoa evenly over sauce. Top with half of ricotta mixture. Top with 1 cup sauce. Sprinkle with 1 cup mozzarella. Repeat layers, finishing with remaining mozzarella and Parmesan cheese.
6. Bake uncovered 30 minutes. Serve warm.

Source: Success Rice