Rice recipe collection

Smoked acorn squash and wild rice bisque blends fire-kissed squash, sage, thyme, and chili flakes into a velvety bowl, finished with chewy wild rice and a squeeze of lemon for brightness.

Smoked chicken soup with chipotle peppers and basmati rice for a spicy, smoky one-pot meal. Simple ingredients, bold Southwestern heat in every spoonful.

Smoked turkey gumbo turns the Thanksgiving carcass into a rich Cajun-style gumbo with shrimp, crab, and oysters, built on a deep mahogany roux and served over long-grain rice.

Smoky mushroom tart with sauteed shiitake and button mushrooms layered over smoked mozzarella in a blind-baked butter pastry shell, topped with Asiago and walnuts.

Baked red snapper with a cracker crumb topping, mushroom-wine cream sauce, and melted Swiss cheese. A crispy, cheesy fish dinner that comes together in under an hour.

No-bake snow balls made with peanut butter, crisp rice cereal, and chopped nuts, rolled in powdered sugar and coconut. Holiday-ready cookie tray candy ready in 20 minutes.

Soft breadsticks kneaded with rosemary and oregano, brushed with egg wash, and baked on a cornmeal-dusted sheet for a crisp crust with a tender, herby crumb.

If you love fish, you will enjoy this delicious dish that will have you licking your lips!

Sole fillets rolled around crab, baked under a classic Mornay sauce with sauteed mushrooms and artichoke hearts. Make-ahead elegant seafood casserole.

Sopa de albondigas (Mexican meatball soup) simmers tender beef and pork meatballs with raw rice in a tomato-spiked beef broth. Fresh mint leaves brighten every spoonful of this traditional one-pot comfort soup.

Sopa de Albondigas, a traditional Mexican meatball soup with beef and pork meatballs mixed with rice, simmered in a tomato beef broth. A hearty, comforting bowl of homemade soup.

Cuban-style black bean soup simmered with ham hock, scotch bonnet pepper, and a splash of dark rum stirred in just before serving. Rich, smoky, and deeply satisfying.

South Indian split pea and coconut curry sauce built on a rice-split-pea puree, tempered with mustard seeds and curry leaves. A fragrant, mildly spiced vegan sauce for rice or dosa.

Southern soft-shell tacos loaded with canned chili, instant rice, salsa, and cheddar cheese in warm flour tortillas. A 30-minute weeknight dinner with zero fuss and maximum filling.

Southwest green rice cooked in pureed roasted poblano peppers and chicken broth. A Mexican-inspired arroz verde side dish with smoky pepper flavor.

Very healthy and nutritious salad. Flavor is great too.