292 rice pot recipes

Roasted acorn squash soup with garlic, wild rice, and a kick of cayenne. A cozy single-serving bowl that's vegan-friendly and loaded with warm spice.

Creole Pork Chops simmered in tomatoes with garlic, green bell peppers, and wine served with rice is a delightful and flavorful dish that brings together the rich and savory flavors of Creole cuisine. The pork chops are cooked to tender perfection in a delicious tomato-based sauce infused with garlic, green bell peppers, and a splash of wine, creating a harmonious blend of tastes and aromas. Served alongside a bed of fluffy rice, this dish is a comforting and satisfying meal that is sure to please the whole family.

Hot and sour garlic chive soup with silky tofu, cloud ear mushrooms, seaweed, and miso. A vegetarian Asian-style broth with tangy rice vinegar, chili heat, and herbaceous garlic chive garnish.

Cold buckwheat noodles tossed in a creamy peanut sauce made with brewed Chinese tea, chili oil, sesame oil, and rice vinegar. A nutty, spicy appetizer or side dish ready in 40 minutes.

Pot sticker dipping sauce mixes soy sauce, rice vinegar, garlic, ginger, scallion, and chili flakes for a 5-minute Chinese restaurant-style dumpling dip. Salty, tangy, with a hum of heat.

Mexican brown rice with green chiles, tomatoes, mushrooms, cumin, and chili powder. Oil-free, vegan, and ready in 30 minutes using pre-cooked rice.

Gallo pinto: Costa Rican black beans and rice pan-fried with onions, bell peppers, spinach, Worcestershire, and hot sauce. A humble national dish made hearty and green. Vegan, one-skillet.

A great way to give tofu some kick. Quite a traditional Chinese dish.

Perfect make ahead chili to cozy up to on a cold Winter day.

Hearty lima bean and leek soup with lentils, wild rice, and a meaty broth built from disintegrated lentils. Easily made vegan and packed with plant protein.

Smoky kielbasa red beans and rice made in the microwave in 30 minutes. Pinto beans, tomato sauce, and cayenne bring bold Cajun-style flavor to this one-pot weeknight dinner.

Vegetarian fried rice with carrots, bell pepper, corn, fresh ginger, and chili in a wok with soy sauce. Uses cold pre-cooked rice for the best texture.

I love Asian food. These spring rolls were so refreshing and just delicious, and I also loved the texture because of all these fresh veggies. The dipping sauce was terrific.

Creamy peanut sauce for pasta made with peanut butter, tahini, soy sauce, rice vinegar, and orange juice. Blends up in one minute flat for a rich, tangy vegetarian noodle dish.

Wok-seared lobster tossed in a fiery Szechuan chili sauce with hoisin, ginger, garlic, and dried red chilies. Restaurant-quality stir-fry ready in just 15 minutes from start to plate.

One-pot rice and black beans with garlic, carrots, thyme, and allspice simmered in stock. Low-fat, filling, and topped with cool yogurt and fresh parsley.