Rice recipe collection

Cubed round steak simmered in a tangy sauce of ketchup, vinegar, and Worcestershire until fork-tender, served over rice or noodles.

Authentic crawfish bisque with stuffed crawfish heads, a dark roux, and ground crawfish tails simmered low and slow. The crown jewel of Cajun cooking, served over rice.

Freezer-friendly beef meatballs in a creamy mushroom-basil sauce served over brown rice with buttered carrots. Batch-cook now, reheat later for easy weeknight dinners.

No-bake Halloween spider cookies with melted chocolate, crispy rice cereal, coconut, and chow mein noodle legs. A spooky-fun treat kids love to make and devour!

Creole Pork Chops simmered in tomatoes with garlic, green bell peppers, and wine served with rice is a delightful and flavorful dish that brings together the rich and savory flavors of Creole cuisine. The pork chops are cooked to tender perfection in a delicious tomato-based sauce infused with garlic, green bell peppers, and a splash of wine, creating a harmonious blend of tastes and aromas. Served alongside a bed of fluffy rice, this dish is a comforting and satisfying meal that is sure to please the whole family.

Sichuan-style crispy beef in chili sauce, double-fried until shatteringly crisp and tossed with garlic, dried red chilies, and a sweet-savory glaze. The takeout favorite made better at home.

If you're in a hurry, try this simple crockpot recipe that will help you make a delicious dish before the kids get home from school.

A tasty crockpot dish that is perfect to enjoy after a long day at work.

If you're entertaining a crowd, this simple but luscious dish will satisfy everyone's hunger and create a pleasant atmosphere at the dinner table.

Dress your chicken up with flavor by using this scrumptious but simple crockpot recipe.

Southern-style crowder peas simmered low and slow with ham hocks and Cajun seasoning until tender and smoky. Serve over rice or cornbread for a soul food staple.

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.

Pounded chicken breasts rolled around a spiced spinach filling with cumin, coriander, turmeric, and cayenne, then baked and sliced into pinwheels. Served over rice with lime juice and fresh cilantro.

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.

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.

Traditional Chinese braised duck webs simmered for 3 hours with star anise, ginger, and rice wine, then glazed in glossy oyster sauce. Served over stir-fried broccoli and dried mushrooms.