346 rice dish recipes

Vegetable risotto cooked in a wok with toasted walnuts, black olives, tomatoes, corn, and peas in vegetable stock. A hearty vegan one-pot rice dish loaded with garden vegetables.

Quick red beans and rice with diced ham, cayenne, cumin, and hot sauce over brown rice. A Cajun-spiced skillet dinner ready in 25 minutes using pre-cooked ingredients.

Chicken, pea, and rice casserole: flour-dredged browned chicken breast over rice and frozen peas with basil and sliced onions. A nostalgic one-dish dinner for ten.

When hunting season arrives, try this dish that contains rice, apples and a variety of spices.

A succulent curried beef dish that is made with seedless raisins and sliced apples while served over hot rice.

Give your rice a new look and companion with this succulent dish that is perfect for a dinner for two.

Sauerkraut and ground beef casserole with rice, tomatoes and green pepper. Tangy Midwestern potluck dish that doubles easily for a crowd.

This cheesy chicken-rice casserole layers tender chicken, sweet corn, and red bell peppers under a bubbly mozzarella blanket. A hearty weeknight one-dish dinner ready in about an hour.

Stir-fried rice noodles tossed with garlic, ginger, shredded cabbage, bean sprouts, and fresh basil, finished with crushed peanuts and lime. A vegan Thai noodle dish ready in under 40 minutes.

Vegetarian pumpkin walnut loaf: fresh pumpkin, rice, walnuts and herbs baked together and served with a quick stewed tomato sauce. A fall main dish that doesn't apologize for being meat-free.

African-inspired coconut corn curry with peanuts, poppy seeds and fresh spices ground by mortar and pestle. Simmered in rich coconut milk and served over rice.

A quick chicken and brown rice casserole with green peas, toasted almonds, and a creamy soy-mayo binding. Mix, bake, and eat in 30 minutes. A great way to use leftover chicken and rice.

Bluefish baked en papillote over wild rice, barley, and snow peas with sauteed mushrooms and red peppers. A light, herb-seasoned parchment packet dinner ready in 40 minutes.

Vegetarian black bean feijoada spiced with fresh ginger, cumin, and cayenne, finished with plum vinegar and roasted red peppers. Thick, smoky, and satisfying over rice or pasta.

This is simple to make and has a beautifully subtle flavor. As per true curries, it uses raw spices instead of some prepackaged curry powder.

An easy and scrumptious recipe is perfect for a small dinner with friends. One dish that will have you licking your fingers!