872 rice bean recipes

Sizzling rice soup combines velveted shrimp and chicken with mushrooms, water chestnuts, and bamboo shoots in a sherry-laced broth, finished tableside with crackling fried rice that hisses on contact. Cantonese restaurant classic at home.

Sticky rice steamed in foil with sweet bananas and red adzuki beans in coconut milk. A traditional Southeast Asian sweet snack.

Old-fashioned beef vegetable soup built from meaty soup bones, loaded with potatoes, carrots, cabbage, green beans, peas, and rice. One pot, one hour, and enough soul-warming goodness to feed the whole family.

A from-scratch vegetable bean soup simmered for hours with dried kidney beans, chunky potatoes, carrots, zucchini, leeks, savoy cabbage, and brown rice. Old-fashioned, freezer-friendly, and endlessly customizable. One big pot feeds 8.

A delicious dish made with rice, juicy tomatoes, cottage cheese and mexican style beans.

Authentic shrimp pad thai: rice noodles stir-fried fast over high heat with garlic, shrimp, egg, and fish sauce, finished with bean sprouts, peanuts, and a squeeze of lime. Thai street food made at home.

Vegetarian sweet and sour pasta salad with kamut spirals, kidney beans, black beans, and red bell pepper tossed in a tangy shoyu-barley malt dressing. Protein-packed and potluck-ready.

Carrots caramelize in hot oil until golden at the edges, then get tossed with tangy rice vinegar and savory black bean sauce for a quick Asian-inspired side dish with a spicy kick.

The ultimate dump-and-bake chicken casserole. Wild rice, cream of celery soup, green beans, water chestnuts, and mayo get mixed with chicken and baked uncovered in 30 minutes flat.

Layered chicken taco bake with seasoned shredded chicken, rice, refried beans, and melted cheese. A freezer-friendly Mexican casserole that feeds a crowd in one 9x13 pan.

Latin black bean soup simmered from dried beans with cumin, oregano, green chiles, and red wine vinegar, finished with brown rice and fresh cilantro. Hearty and vegan.

Brown rice salad with turmeric, French beans, peas, corn, red pepper, and crunchy peanuts. A hearty, colorful grain salad served warm or at room temperature.

DIY dry veggie burger mix from blended chickpeas, soybeans, lentils, split peas, rice, and oats. Just add water to form patties. The pantry-staple shortcut.

Authentic Jamaican rice and peas made with fresh coconut milk from scratch. Red beans simmer in homemade coconut milk with thyme, allspice, and scallions for traditional island flavor.

Vegan garden vegetable casserole with steamed broccoli, cauliflower, zucchini, and carrots layered over brown rice with marinara sauce and melted soy cheese.

Rice salad with corn, kidney beans, and bell peppers tossed in a tangy vinegar-horseradish dressing. No-cook, vegetarian, and ready in 15 minutes flat.