You can freeze cooked rice, you know.
As kaylasdad99 mentions, there’s always rice pudding. If your rice is unseasoned, this might be your best bet. I skip the raisins, but I usually don’t care for raisins in anything.
I usually put some rice in my soups and stews. Make beef or chicken soup with onions, carrots, and celery, and don’t put in potatoes. Instead, add some of the cooked rice just before serving, and let it heat in the broth.
Hopping John requires rice, but it also requires either some ham or bacon or smoked ham hocks as well as the rice and black eye peas.
You can chop up some of the beef, open, drain, and rinse a can of red beans, and heat the beans and beef in some broth, and add the rice at the end. I have never tried this with chicken, and again, it works better with pork (particularly sausage), but I’ve done it with beef, too, and it’s pretty good.
Or get a jar of salsa, or make your own. Heat up some chopped chicken or beef in the salsa, panfry some diced onion and bell pepper in a very little olive oil, add some salsa to the mix, then add some rice. Call it Mexican night at home.
It’s perfectly possible to make your own cream sauce at home, you know. Cream of mushroom soup is usually just a quick’n’dirty substitute for cream sauce. So if you see a casserole recipe that you like, but it calls for cream of mushroom soup, just panfry some mushrooms and/or onions, and make some cream sauce with the mushrooms/onions.