Rice/92 recipes

Tuscan skillet chicken with cannellini beans, fresh spinach, tomatoes, garlic, and rosemary. One pan, 30 minutes, healthy weeknight Italian dinner.

This is a very yummy sandwiches, you can use your leftover turkey or you can just do it as a deliciouos sandwiches.

Smoky black bean chili with bell peppers, summer squash, and jalapeño spooned over split baked sweet potatoes. Vegan-friendly, make-ahead friendly, and loaded with fiber.

Authentic slow-simmered Indian curry with freshly toasted and ground whole spices, served over fragrant cardamom-turmeric basmati rice. Use any pre-cooked meat for a deeply spiced homemade curry.

Golden pan-fried tofu simmered in a rustic Provencal tomato sauce with green beans, garlic, basil, and oregano. French-inspired, vegan, and on the table in 30 minutes.

A massive-batch New England clam chowder with sharp cheddar cheese, potatoes, celery, and 30 cans of minced clams. Feeds 60 people. Built for church suppers, family reunions, and community cookouts.

Pork minestrone soup with cannellini beans, sweet potato, regular potato, and Italian-herb tomatoes in beef broth. A hearty 30-minute one-pot soup topped with Parmesan.

Red cabbage braised with Granny Smith apples, crispy bacon, cream, and a splash of brandy. A rich, savory-sweet side dish ready in 40 minutes.

English cheddar and vegetable soup pureed smooth with butternut squash, potatoes, and carrots. Finished with sharp cheddar, cream, and crispy bacon garnish.

Broccoli with roasted red peppers tossed in a quick water saute with sliced garlic and fresh marjoram. A bright, oil-free Mediterranean side that doubles as a warm salad with a squeeze of lemon.

A golden cornmeal-Parmesan crust pressed into a deep-dish pie pan and loaded with saucy kidney beans, zucchini, bell pepper, and seasoned tomatoes, then blanketed with melted mozzarella. Hearty, protein-packed vegetarian comfort in one gorgeous pie.

Quick Southwest skillet supper with diced chicken, zucchini, bell pepper, and salsa, all seasoned with cumin. A 30-minute one-pan weeknight dinner.

Quinoa and zucchini casserole, herby sauteed zucchini folded with cooked quinoa, eggs, and nutty Gruyere, then baked until set and golden. A protein-packed, high-fiber vegetarian bake for a main or side.

Cuban-style black bean soup with ham hocks, green pepper sofrito, cumin, and red wine vinegar. Brothy and chunky rather than pureed, garnished with sieved hard-cooked egg in classic Havana fashion.

Add a sophisticated look and taste to dinner with this scrumptious recipe that will become one of your favorites.

Magenta millet pilaf pressure-cooked with beets, then finished with fresh orange juice, orange zest, and mint. A vibrant vegan whole grain side dish.