358 green rice recipes

Pirates pies are deep-fried meat hand pies stuffed with seasoned ground beef, rice, bell pepper, and ketchup in a homemade dough. A Cajun festival favorite with crispy golden crust.

Louisiana-style red beans and rice with a bold spice mix and an unexpected addition of grape juice for sweetness. No meat, all flavor, cooked from dried beans.

Greenbow County okra gumbo simmers shrimp and crab in a deep chocolate-brown roux with okra, tomato, and the holy trinity. A Louisiana-style seafood gumbo served ladled over hot rice.

Ground beef and black bean chili with green peppers, carrots, and red pepper flakes simmered in tomato juice. Ladle it over hot rice for a filling 45-minute dinner.

Happy family stew braises beef chuck with plum tomatoes, green chilies, cumin, oregano, and Worcestershire for hours into a rich Tex-Mex-leaning beef stew. Served over rice for a one-pot crowd dinner.

A fragrant South Indian curry sauce made from split peas pureed with green chilis, tempered with popping mustard seeds and curry leaves, then simmered in creamy coconut milk. Spicy, silky, and ready in an hour.

Crisp-tender carrots, zucchini, and mushrooms tossed with chicken in a glossy ginger-soy sauce, spooned over hot rice. A 30-minute stir-fry for two that beats takeout every time.

Baked kidney beans with bulgur, brown rice, mushrooms, and tomato sauce served warm over fresh spinach leaves. Two whole grains and beans in one hearty vegetarian main dish.

Vegetarian jambalaya with red kidney beans, long grain rice, tomatoes, and the Cajun holy trinity of onion, celery, and bell pepper. A meatless one-pot meal with Louisiana flavor.

Baked white bean and brown rice patties with Mexican seasoning, chili peppers, and garlic. A high-protein vegetarian burger alternative with serious spice and crunch.

Japanese braised eggplant stuffed with tempeh, mushrooms, and bell pepper in a sherry-soy-molasses sauce. A hearty vegetarian main served over brown rice.

Latin black bean soup simmered from dried beans with cumin, oregano, green chiles, and red wine vinegar, finished with brown rice and fresh cilantro. Hearty and vegan.

Four-bean skillet with black, kidney, pinto, and cannellini beans simmered in barbecue sauce and tomatoes with bell peppers and onions. Hearty, plant-based, and budget-friendly.

Sizzling rice hot and sour soup with chicken, dried mushrooms, bamboo shoots, and crispy fried rice crusts dropped tableside for a dramatic sizzle. Includes homemade rice crust instructions.

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.

Cajun dirty rice with chopped shrimp, red onion, garlic, green onions, parsley, and red pepper, finished in the oven with butter for a crispy top. A Louisiana classic with a seafood twist.