1,882 ice recipes

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.

One-pot curried brown rice with chicken or turkey, kale, leeks, carrots, and mushrooms. A healthy weeknight dinner for two packed with vegetables.

Fruited rice pudding made with skim milk and brown sugar, topped with fresh nectarines and plums. A creamy, low-fat stovetop dessert you can serve warm or chilled.

Persian sweet rice (shirin polo) cooked in fresh orange juice with orange zest, shredded carrots, toasted almonds, and raisins. A fragrant, jewel-toned side dish for special occasions.

Gulf Coast Creole fish stew with turbot, minced clams, stewed tomatoes, mushrooms, and Creole seasoning served over rice. A hearty one-skillet seafood dinner with Southern soul.

Curried rice with chicken or turkey, brown rice, kale, leeks, carrots, and mushrooms in one pot. A fiber-rich leftover-meat recycling meal with mild Indian warmth.

These delicious bites are made with almonds, crisp rice cereal, dried apricots, and coconut, then drizzled with some cream cheese-yogurt icing. They are perfect snack packed into your kid's lunchbox.

Homemade Mexican Spanish rice toasted golden in a skillet with tomatoes, garlic, onions, and bell pepper. This easy one-pot side dish simmers to fluffy, savory goodness in just 35 minutes.

A vibrant chilled rice salad tossing wild and basmati rice with snow peas, green beans, cucumber, oranges, and Granny Smith apples in a ginger-soy-honey-lime sauce. Fresh, crunchy, and full of contrast.

Rosemary basmati rice with toasted walnuts, sauteed onion, celery, garlic, and tamari. A fragrant, savory vegetarian side dish with nutty crunch and herbal depth.

Vegetable nut burgers with brown rice, wild rice, lentils, millet, and cashew butter, served with a fresh fennel-tomato-basil coulis. A hearty, vegan patty with serious substance.

Moo grataem, a Thai garlic pork stir-fry with fish sauce, sweet dark soy sauce, and fresh cilantro. Thin-sliced pork tenderloin over rice in 30 minutes flat.

Vegetarian Mexican stuffed peppers filled with brown rice, black beans, cumin, and chili powder, baked in a tomato sauce. A hearty plant-based main dish with warm Southwestern spices.

Jamaican curry chicken with coconut milk, potatoes, allspice, and fresh ginger simmered until tender. Serve over steamed rice with mango chutney for a Caribbean feast.

Baked falafel made with chickpeas, cumin, coriander, and cilantro. Pan-seared then oven-finished for a crispy outside without deep frying. Served with creamy cucumber dressing.

Vegetarian pinto beans and brown rice bowl with fresh vegetables, cilantro, salsa, and yogurt. A healthy, fiber-packed Mexican-style meal ready in 20 minutes.