455 chicken rice recipes

Dress up your pork chops today with this simple recipe that might have you drooling before dinner is ready.

Warm up that cold winter night with this tasty dish that will have you asking for seconds.

Light and earthy wild rice dressing with brown rice, fresh mushrooms, celery, and watercress simmered in thyme-scented broth. A wholesome holiday side dish that won't weigh you down.

Peppery brown rice simmered in chicken broth with cayenne, white pepper, scallions, and red bell pepper. A spicy, savory side dish cooked in one pot.

Traditional Greek dolmas stuffed with rice, pine nuts, fresh herbs, cinnamon, and allspice, simmered in olive oil and lemon juice. This recipe makes about 50 stuffed grape leaves served at room temperature.

Chinese fried chicken with a warm ginger-soy-sesame dressing, marinated in rice wine and ginger, battered and deep-fried, then chopped into bone-in slices.

Irene's dirty rice casserole with ground beef, pork sausage, and uncooked rice baked in a triple cream soup base. A hearty Louisiana-inspired one-dish dinner where the rice cooks right in the casserole.

Brown rice pilaf with toasted pine nuts, sweet raisins, garlic, and fresh parsley. A Middle Eastern-inspired whole grain side dish with nutty texture and bright herbs.

Baked rice casserole with green onions, celery, butter, and sage simmered in chicken broth. A simple savory side dish that pairs with roast poultry or pork.

Authentic Mexican white rice using traditional technique: soaked, fried in oil until pale gold, then simmered in chicken broth with garlic and onion until each grain is fluffy and separate.

Pecan rice melange marries chewy wild rice and tender long grain rice with toasted pecans, butter, and fresh parsley. A nutty, herbal side that holds its own next to roast chicken or pork.

Bring memories of Greece to your Kitchen and just try to fight off your tastebuds!

Velvety artichoke soup with roasted hazelnuts, hazelnut oil, and a splash of sherry. Naturally thickened with rice flour, making it a gluten-free elegant starter.

Late-summer pepper rainbow soup with multicolored bell peppers floating in a lemon-and-egg-yolk thickened broth. Greek avgolemono technique meets a confetti of red, yellow, and green peppers.

Lentils and brown rice with Canadian bacon, red bell pepper, and a soy-vinegar finish. One pot, 50 minutes, and packed with protein and fiber.

Mexican green rice made with parsley, cilantro, poblano peppers, and chicken broth. Fragrant, herbaceous, and the ideal side for any Latin meal.