Rice/5 recipes

Georgetown red rice cooked in bacon fat with tomatoes, onions, ketchup, and chicken broth. The Lowcountry South Carolina classic that holds the line as the unofficial state rice dish, smoky and tomato-stained.

Creamy microwave risotto with spinach, Parmesan, and fresh tomato chunks. No stovetop stirring needed. A hands-off weeknight dinner ready in 30 minutes.

Microwave orange chicken roulade with cinnamon-rice stuffing, finished with a glossy orange juice sauce and broken walnuts. A 30-minute dinner that looks dinner-party fancy.

Chicken wings reshaped into mini drumsticks, marinated in five-spice and rice wine, sealed with egg white, coated in cornstarch, and double deep-fried until shatteringly crispy. An authentic Chinese technique for the crunchiest wings.

Lemon-herb quinoa toasted in oil then simmered with marjoram, thyme, rosemary, and fresh lemon zest. A bright, nutty vegetarian side dish ready in 30 minutes.

Wild rice baked chicken layers chicken breasts over wild rice, celery, and green peppers in one casserole. The rice cooks in chicken bouillon broth as the meat bakes above.

West Indian rice and peas turns vegan with crisp tempeh, coconut-toasted brown rice, and black-eyed peas simmered with bay. Cinnamon, chile, and bell pepper bring Caribbean warmth.

If you're in a hurry, but have the chicken out already, try this simple crockpot recipe that will have you licking your fingers at dinner!

Seafood lovers will enjoy this scrumptious dish made with shrimp, seafood stock and a variety of spices.

A simple, yet scrumptious casserole made with eggplant, bell peppers and juicy tomatoes.

Arroz con pollo Puerto Rican style with chicken marinated overnight in adobo, sofrito, salt pork, ham, olives, capers, and peas, then simmered together into one golden pot.

No-work salmon chowder built entirely from pantry cans: canned salmon, corn, stewed tomatoes, clam juice, and rice simmered together in one pot. A 30-minute pantry dinner for busy nights.

General Tso's chicken double-fried until crispy, tossed with blackened dried chilies, garlic, and ginger in a soy-sherry-vinegar sauce. Restaurant-style Chinese takeout made from scratch.

Vegetarian sweet potato risotto made with brown arborio rice and vegetable broth. Naturally creamy without butter, cheese, or constant stirring.

Loaded Tex-Mex casserole with brown rice, zucchini, turkey sausage, corn, and a creamy pepper Jack cheese sauce, topped with cream cheese and pickled jalapenos. Feeds a crowd and freezes like a champ.

Indian yellow rice cooked with ghee, turmeric, saffron, whole spices, and green peas. Fragrant with cardamom, cinnamon, cloves, and bay leaves, topped with golden fried onions.