Rice/8 recipes

Rotel-A-Roni is a three-ingredient pantry dinner: a box of Rice-A-Roni cooked with a can of Rotel tomatoes and water. Southwestern flavor in 20 minutes, zero fuss.

Easy oven turkey meatballs baked then simmered in garden-style pasta sauce with carrots and mushrooms. A leaner take on spaghetti and meatballs that hides spinach right in the meatball.

A colourful vegetable mixture accompanies succulent salmon steaks for a quick and easy dish. Great with steamed rice.

Pressure cooker Hoppin' John with brown basmati rice, wild rice, black-eyed peas, collard and mustard greens, and stewed tomatoes. A hearty Southern one-pot classic.

Indonesian grilled fish simmered in a fragrant coconut milk curry with turmeric, ginger, lemongrass, and fresh greens. A traditional Gulai recipe that brings bold Southeast Asian flavors to your table in 35 minutes.

Mjeddrah (mujaddara) is a Middle Eastern lentil and rice dish cooked with sauteed onions in olive oil. A hearty vegan one-pot meal high in protein and fiber.

Fat-free Rice Krispie treats made with corn syrup instead of butter to melt the marshmallows. Same sticky, chewy squares with three simple ingredients.

Portuguese-style rice cooked in sausage drippings with white rice, water, and fresh cilantro. Five-ingredient one-pot side dish that draws all its flavor from the sausage fond.

This vibrant, Asian-inspired dish combines fluffy long-grain rice with succulent shrimp and crisp snow peas, all brought together by a zesty sauce of soy, rice vinegar, sesame oil, and a hint of spice. Topped with crunchy almonds and fresh scallions, it’s a balanced, flavorful meal that’s both satisfying and easy to prepare. Ideal for a weeknight dinner, this recipe is light yet hearty, with bold flavors that make it a crowd-pleaser.

The flavor was combination was excellent. Next time will add some whole dried chili peppers to give it a bit more kick. We served it over brown rice and could hardly stop eating it.

Simple wild rice simmered in water with olive oil until cracked and puffy. A basic three-ingredient method for cooking wild rice with a nutty, chewy texture every time.

Much better than the take-out meal, and the best is that I can control what go into my dish. Quite easy to make, and it tasted delicious.

Moroccan sweet rice with cinnamon, a buttery side dish dusted with powdered sugar and cinnamon. A classic North African accompaniment to spicy tagines or roast lamb.

Gluten-free brown rice pie crust made with just two ingredients: cooked brown rice and egg white. A simple, grain-based alternative to traditional pastry crusts.

Oil-free curried vegetables built on a water saute with curry powder, coriander, turmeric, cumin, and mustard. Potato-cauliflower-pea stew with bold spice and zero fat.

Brown rice and fresh spinach side dish with sauteed onion and celery. A simple, wholesome one-pan recipe using spinach cooking water to flavor the rice.