87 rain recipes

Mexican poblano pepper soup with corn, tomato sauce, and epazote simmered in chicken broth. A light, smoky soup with authentic Mexican flavor.

Very low-fat burgers, no oils or fats of any sort in these vegan brown rice burgers packed with fiber and veggies.

Tropical chicken salad with rice, pineapple, banana, grapes, and coconut in a light yogurt-mayo dressing. No cooking required, just toss and serve for a refreshing lunch in 10 minutes.

Warming beef congee with rice simmered to a thick, silky porridge in stock with star anise, ginger, and garlic. Rump steak and snow peas stir in at the end for a hearty one-pot bowl.

Rice with black beans, corn, plum tomatoes, green chiles, cilantro, and scallions. Low-fat, vegan, and ready in 40 minutes. A Southwestern side that does it all.

No-cook tuna rice salad tossed in a tangy sweet-and-sour vinegar dressing with fresh tomatoes, red onion, celery, scallions, and green peas. Low-fat, filling, and ready in 20 minutes from pantry staples.

Traditional Chinese rice porridge simmered until thick and creamy. This comforting congee with ginger and tangerine peel is endlessly customizable with toppings and proteins.

Casco Bay Rice tosses brown rice with shrimp, crab, marinated artichoke hearts, and tomatoes in a sherry-white wine sauce. A coastal Maine-inspired seafood rice bowl ready in 30 minutes.

Saffron risotto layered over tender slow-baked lamb with rosemary, thyme, asparagus, and Parmesan. A Northern Italian dinner-party stacked casserole.

Grilled beef tenderloin coated in cracked black pepper, stacked on toasted croissants with aged cheddar, peppery watercress, and a punchy horseradish mayo. From grill to plate in 25 minutes.

Four-bean skillet with black, kidney, pinto, and cannellini beans simmered in barbecue sauce and tomatoes with bell peppers and onions. Hearty, plant-based, and budget-friendly.

Arroz con pollo simmered in beer with chicken, long-grain rice, tomatoes, turmeric and saffron, finished with green olives, peas and pimentos. Cuban-style one-pot dinner.

Vegan risotto soup made with arborio rice, vegetable stock, and a garden's worth of frozen vegetables. No oil, no butter, just creamy rice and bright vegetable flavor.

Mageritsa is the traditional Greek Easter lamb soup served after midnight Resurrection Mass. Lamb offal, rice, dill and scallions in a tart avgolemono broth thickened with egg and lemon.

Savory phyllo strudel filled with Spam, rice, mushrooms, and colorful vegetables seasoned with Dijon mustard and basil. A creative way to dress up canned meat.

Italian potato salad tosses steamed red potatoes with green beans, Kalamata olives, Roma tomatoes, and fresh basil in a light cornstarch-thickened red wine vinaigrette.