Rice recipe collection

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.

Bacon fried rice with mushrooms, peas, bell pepper, scallions, and scrambled egg tossed in soy sauce. A quick skillet fried rice using leftover rice and simple pantry ingredients.

Fiesta rice baked in two big pans with tomatoes, olives, green peppers, chili powder, and oregano, topped with melted cheddar. A hands-off crowd-sized side dish.

Cajun file gumbo built on homemade chicken stock with a dark butter roux, andouille sausage, and the holy trinity. Thickened with file powder and served over rice.

Cajun file gumbo with canned salmon, okra, and the holy trinity simmered down and finished with file powder. A Lafayette-style one-pot supper served over hot rice.

Vegan tofu filets pan-fried and simmered in an apricot Dijon sauce with orange juice, tamari, and garlic. The sauce reduces by half into a glossy, sweet-tangy glaze that clings to every slice.

Turkish firinda pilav layers tomato-rice cooked in beef broth with peas and carrots inside a puff pastry lattice. Savory rice pie with golden flaky crust.

Five-flavor chicken slow cooks chicken breasts in ginger, garlic, soy, honey, and sherry. The Asian-inspired sauce thickens at the end for a glossy weeknight dinner over rice and broccoli.

Ground beef browns with onions, then folds into five canned soups and crispy chow mein noodles for a retro Midwestern casserole that bakes into pure comfort food in 45 minutes.

Louisiana red beans and rice simmered with a meaty ham bone, smoked sausage, the holy trinity, and hot sauce. Soaked overnight, slow-cooked, and served over fluffy rice with scallions.

No-bake peanut butter pie with a chocolate rice cereal crust, cream cheese filling, and whipped cream folded in. Crunchy, creamy, and drizzled with chocolate syrup.

Homemade beef foldovers with seasoned ground beef, rice, cheddar, and tomato sauce wrapped in yeasted whole wheat dough. Freezer-friendly and perfect for picnics.

Four-B chili loads black beans, stout beer, broccoli, and peanut butter into a three-chili vegetarian chili with deep, roasty, unexpected flavor. Served over Spanish rice with warm corn tortillas.

Chicken and rice casserole baked with four cans of cream soup for a creamy, hands-off one-pan dinner. Just layer, cover, and bake for three hours with almost no prep.

A scrumptious rice dish made with coconut milk, vegetable stock and a pinch of turmeric.

New Orleans seafood gumbo loaded with shrimp, hard-shell crab, and shucked oysters in a roux-thickened broth with okra and the holy trinity. Served over rice, Cajun style.