Rice Recipes

Pinto beans simmer with onions, celery, tomato sauce, and a splash of hot sauce, served over hot brown rice for a vegan, budget-friendly weeknight dinner. Ready in under 25 minutes.

30-minute pork chop dinner with yellow rice, salsa-style tomatoes, and fresh cilantro. A five-ingredient weeknight meal ready before takeout would arrive.

Stuffed green bell peppers filled with brown rice, chopped nuts, and herbs simmered in tomato juice. A vegetarian main dish baked with the pepper lids on.

Fruit salad with plums, peaches, bananas, and grapes dressed in hot pepper-infused champagne and rice milk. A dairy-free salad with unexpected heat and elegance.

Kedgeree blends flaky smoked fish with curried basmati rice, hard-cooked eggs, cream, and lemon. The classic Anglo-Indian breakfast that turns leftover fish into something brilliant.

Teriyaki pot roast braised low and slow in honey, soy sauce, dry sherry, and ginger with a curry-dusted sear. Fork-tender beef served over rice with homemade gravy.

Risotto with mozzarella, Kalamata olives, sun-dried tomatoes, and red pepper flakes. A creamy Italian rice dish with Mediterranean flavors and two cheeses.

Brown rice salad with mandarin oranges, golden raisins, and pecans tossed in orange juice and apple cider vinegar. A bright, citrusy grain salad served at room temperature that's vegan and gluten-free.

Thai pineapple fried rice with fresh pineapple, dried Chinese mushrooms, long beans, and eggs, served in a hollowed-out pineapple shell. A showstopping wok-fried rice dish.

Potato crepes topped with stir-fried scallops, salmon, and asparagus in a ginger-soy sauce. A restaurant-quality Asian-fusion dish for two with wok technique.

A quick vegan curry with chickpeas, potatoes, tri-color peppers, and apples over brown rice. Weeknight-friendly and ready in 40 minutes.

South Indian vegetable kurma with eggplant, carrots, peas, beans, and potatoes in a fresh coconut-chili-poppy seed paste. A fragrant vegetarian curry finished with tomatoes and yogurt.

One-pot baked rice with broccoli, kidney beans, peppers, and tomatoes simmered in vegetable stock. Hearty vegetarian main dish topped with melted Monterey Jack.

Curried rice salad with corn, celery, olives, dill pickles, and a chutney French dressing. A retro cold salad mounded on greens and topped with sliced hard-boiled eggs.

Vegetarian black bean chili simmered in stout beer with three chiles, peanut butter, and steamed broccoli florets. Deep, malty, and surprisingly bold.