459 along recipes

Ground beef, carrots, potatoes, and rice simmer into thick, stick-to-your-ribs comfort that stretches to feed 8 without breaking the bank or requiring fancy ingredients.

Fiesta rice baked in two big pans with tomatoes, olives, green peppers, chili powder, and oregano, topped with melted cheddar. A hands-off crowd-sized side dish.

A delicious one pot meal is made with long grain brown rice, summer squash, shrimp, mint leaves and saffron. Enjoy lots of deliciousness all in one bite.

Elaine's dolmas are vegetarian grape leaves stuffed with brown rice, pine nuts, currants, mint, and dill. A Mediterranean mezze classic made vegan with TVP instead of meat.

A delicious and flavorful soup that's made from chicken and lots of vegetables. It's light and tasty.

A 15-minute skillet dinner of taco-seasoned ground beef with instant rice and tomato soup, topped with salsa, cheddar, lettuce, and tortilla chips. Quick, easy, and kid-approved.

Aunt Salli's Classic creamy rice pudding topped with whipped cream.

Roasted pheasant a l'orange with orange slices tucked under the skin and a caramelized red wine vinegar sauce. An elegant holiday-worthy bird served over wild rice.

Charleston chicken and rice toasts long-grain rice with green onions, then simmers it in chicken broth with paprika before folding in cooked chicken and pimiento. A Lowcountry one-pot dinner with a Worcestershire-mustard finish.

Thick and hearty, great with a grilled cheese sandwich or on its own.

Indonesian nasi goreng, the original fried rice, tossed with shrimp, chicken, cabbage, and green pepper in a sweet-savory kecap manis and sambal sauce. A wok-fried dinner that turns leftover rice into gold.

Dolmades yialandzi are Greek stuffed grape leaves filled with herbed rice, dill, parsley, lemon juice, and olive oil. A vegetarian meze served cold as an appetizer or light main course.

Midia is a Turkish-style mussel and rice appetizer with pine nuts, currants, cinnamon, and allspice. Cooked in olive oil and served at room temperature with fresh lemon.

Rice pie baked in a pastry crust with long grain rice cooked in tomato juice, beef broth, and butter, topped with peas, carrots, and a lattice pastry lid brushed with egg yolk.

Sirloin strips stir-fried with zucchini, summer squash, mushrooms, and red peppers, tossed with wild rice mix. A colorful, protein-packed 30-minute skillet dinner.

Fragrant coconut and spice rice cooked in coconut milk with lemongrass, curry leaves, cardamom, cumin, and turmeric. A golden, aromatic South Asian side with toasted peanuts.