1,802 riced recipes

Red beans and brown rice with chili powder, cumin, and coriander, served with a fresh tomato-jalapeno-lime salsa. A hearty, spice-forward one-pot meal from dried beans.

This hearty and scrumptious dish is so easy to make, it doesn't take long to read the entire recipe!

Everyone loves this simple yet savory dish that can now easily be made in your crockpot.

This is an amazing recipe, you can use all kinds of leftovers, they mix with rice, very tasty!

Peanut noodles with chicken, bean sprouts, and red bell pepper tossed in a soy-ginger peanut sauce. A fast, one-pot weeknight dinner ready in 30 minutes.

Thai sweet rice cakes (khanom tom) stuffed with yellow mung beans, coated in coconut and sesame sugar. Chewy, sweet-savory dumplings with a unique double-coating finish.

Authentic Hanoi-style beef pho with charred aromatics, star anise, cinnamon, and a 6-hour broth. Crystal-clear, deeply savory, topped with paper-thin raw beef cooked by the hot soup.

Thai crab fried rice with fish sauce, scrambled eggs, and green onions, finished with fresh lime and fiery nam prik sauce. Wok to plate in 5 minutes of cooking.

Fish and shrimp in sweet and sour sauce with pineapple, ginger, and soy, served over homemade coconut rice. A complete seafood dinner with bright Asian-inspired flavors.

Hollowed oranges stuffed with brown rice, chickpeas, and raisins dressed in an orange-tahini sauce with cumin and paprika. A stunning vegetarian main or side.

Mediterranean beef casserole layered with brown rice, crumbled feta, black olives, and dried mushrooms in a garlicky tomato sauce topped with Parmesan. A great way to use leftover beef.

Quick 30-minute sweet and sour chicken with brown rice, tossed with crisp veggies and a tangy apricot-ginger glaze. A healthy weeknight stir-fry the whole family will love!

White beans and hijiki seaweed tossed with rice and braised red cabbage in balsamic vinegar, finished with tamari for a hearty vegan bowl packed with plant protein.

Stuffed oranges filled with wild rice, chickpeas, and raisins bound in an orange-tahini sauce. A vegetarian Middle Eastern-inspired dish served in the orange shell itself.

Crispy baked chicken legs served with homemade mango ginger chutney and toasted coconut carrot rice. A tropical-meets-comfort dinner with bold, layered spices.

Vegetarian Cajun red beans and brown rice simmered low and slow with onions, bell pepper, tomato paste, Worcestershire, and hot sauce. Hearty, meat-free, and full of bayou flavor.