Rice recipe collection

Spice up your beef with this succulent dish that can be made, courtesy of your crockpot.

Hearty crockpot Spanish rice with ground beef, bell peppers, and tomatoes cooking hands-free for 6-8 hours. Set-it-and-forget-it comfort in a bowl.

Velvety curried cream of chicken soup made from scratch with a whole chicken, rice, carrots, and sweet peas blended into a silky, spice-kissed broth finished with half-and-half. Pure comfort in a bowl.

Crispy fried tofu served with a Thai-style peanut dipping sauce made from garlic, cilantro root, chili, and rice vinegar. A spicy, tangy vegetarian appetizer or snack ready in 25 minutes.

This is one of my favorites. Deep fried tofu with a peanut sauce for dipping. This one calls for pressing the tofu first. It makes it denser.

Tender stewing beef braised in beef broth and soy sauce with green peas and diced pimentos, thickened with cornstarch and served over rice. An Asian-inspired twist on classic beef stew.

Pollo borracho: a whole chicken browned and braised in red Burgundy wine with tomatoes, zucchini, and warm Mexican spices. One Dutch oven, big bold flavors, and the house smells incredible. Serve with brown rice and pinto beans.

Ground beef, rice, and mushrooms wrapped in tender cabbage leaves, baked in a sweet-tangy tomato sauce. Classic stuffed cabbage rolls that taste like grandma's kitchen.

Quick chicken curry with peas built on a pantry shortcut: a packet of onion soup mix and curry powder finished with plain yogurt. One skillet, on the table in 40 minutes over rice.

Quick beef stir-fry with currant jelly, Dijon mustard, and frozen mixed vegetables. A sweet-savory weeknight dinner in one skillet, ready in 40 minutes.

Easy shrimp etouffee with the holy trinity slow-cooked for two hours in margarine, then simmered with Rotel tomatoes, cream of mushroom soup, and two pounds of shrimp.

Escudella de pages, a traditional Catalan country stew with veal, chicken, salt pork, cabbage, beans, rice, and pasta in a saffron-scented bone broth. Old-world Spanish peasant food that eats like a meal in a bowl.

Tired of the same old roast? Try this simple, yet succulent recipe that will have you licking your fingers!

Baked bean and cheese burritos with cream cheese, cheddar, refried beans, picante sauce, lettuce, and tomato. Wrapped and baked crispy in 25 minutes.

Feijão preto is a Brazilian-style black bean stew slow-simmered with onion, garlic, orange, tomato and coriander, served over brown rice with toasted bread crumbs and orange slices.

Fennel risotto with pistachios, red bell pepper, and Parmesan stirred into creamy arborio rice. An elegant vegetarian main or side with a subtle anise warmth.