484 beans rice recipes

Filipino kare-kare with oxtail braised in peanut butter sauce, eggplant, green beans, and bagoong. Rich, savory, and served over white rice.

Crispy tofu and tender-crisp green beans tossed in a spicy hoisin chili sauce. This 30-minute Chinese vegetarian stir-fry is packed with savory heat and works beautifully over steamed rice.

Hearty, crispy-on-the-outside bean burgers made with refried beans, millet, whole wheat breadcrumbs, and oats. These plant-based patties come together in 30 minutes and hold their shape beautifully in the skillet.

Authentic Veneto-style pasta e fagioli with dried beans, prosciutto, rosemary-infused olive oil, and freshly grated Parmigiano. A rich Northern Italian classic that's worth every minute.

Moong dal pounded into a paste with red curry and kaffir lime, shaped into walnut-sized balls and fried golden. Served with a sweet rice vinegar dipping sauce. A traditional Thai snack.

Fast Food 4 cooks instant rice with crushed tomatoes, thawed frozen spinach, and Italian seasoning in one pot. Budget pantry dinner ready in 30 minutes, vegan-friendly.

Tofu with rice is a two-ingredient meal-prep staple: cooked rice and smoked tofu tossed together for an easy high-protein vegetarian lunch ready in minutes.

Vegetarian soybean burgers made with whole soybeans, ground sunflower seeds, and soy sauce. Protein-packed veggie burger with a hearty bite, no fillers or fake-meat stand-ins.

Thai-style red curry pork stir-fry with green beans, mushrooms, red pepper, and fresh basil. A quick weeknight wok dinner with fish sauce and red curry paste.

A South Indian-inspired sambar stew with Brussels sprouts and green beans simmered in a spiced yellow lentil purée with tamarind, mustard seeds, and fenugreek. Vegan, protein-rich, and served over rice.

This savory and scrumptious pilaf is the perfect side dish for a summer barbecue.

Freezer-friendly candied chicken glazed with maple syrup, ketchup, and white vinegar. Sweet, tangy, and ready to reheat over rice, pasta, or potatoes on busy nights.

Vegetarian casserole with chickpeas, mushrooms, spiced tomatoes, cinnamon, and mustard seeds in a yogurt and white wine base. Microwave-quick with Indian-inspired spicing.

Som tam, the iconic Thai green papaya salad pounded in a mortar with chilies, garlic, lime, peanuts, and long beans. A bright, fiery, crunchy salad scooped up with cabbage leaves.

Hot and sour tofu soup builds a silky Chinese-style broth with shiitake mushrooms, ginger, garlic, rice vinegar, and chili oil, thickened with cornstarch and finished with green onions.

Layered tamale pie steamed in real corn husks with three distinct masa layers: fresh corn, green chile cilantro, and red pepper chili. Served with fresh green salsa.