1,802 riced recipes

Lentils Ole is a Tex-Mex inspired vegan one-pot: brown lentils simmered with cumin, chili powder, garlic, and tomato sauce, then sweetened with molasses for a smoky, fiber-packed bowl over rice or with corn.

Classic Filipino sinigang with pork ribs braised in a tart tamarind broth alongside tomatoes, daikon, green beans, and wilted spinach. The ultimate sour soup for rice lovers.

This savory sauce is goes well together with pasta, rice and any type of meat.

A simple chicken curry, perfect served over rice. Coconut cream gives this dish a rich taste.

The spices bring out a tantalizing flavor in this dish which is best served with flat bread or rice.

South Indian vegetable curry with butternut squash, coconut, tamarind, and mustard seed tempering. Tangy, mildly spiced, and perfect with rice.

Lentil stew recipe from my German mother! One of my favorites German dishes ever. Pour over spaetzle, noodles, or rice.

Home-style Indian vegetable curry with potatoes, carrots, cauliflower, green beans, and tomatoes simmered in a blooming spice base of mustard seeds, cumin, coriander, cardamom, and turmeric. A satisfying vegetarian main over rice.

Pinto beans simmered with potatoes and celery, then folded into peanut oil-fried onions. A traditional West African one-pot dish that's hearty, vegan, and meant to be spooned over rice.

Smoky black bean salsa with roasted poblano, chipotle in adobo, pomegranate juice, and toasted cumin. A more refined warm salsa for grilled fish, tacos, or rice bowls.

This tasty side dish made with pinto beans, salt pork and jalapeno peppers goes great with rice or even bread bowls.

Louisiana seafood gumbo with shrimp, crab, and okra in a deep brown roux, simmered with the Cajun holy trinity, tomato, and a hit of Tabasco. Served over rice for a true Gulf Coast supper.

An exotic and delicious peanut sauce made with dried red chilies and dark soy sauce that tastes amazing with rice or noodles.

With the tons of flavor, you will fall in love this Eastern cheese-tofu, the musrhoom gravy adds the layers of taste. Serve it with rice or egg noodles.

Light, healthy chickpea and spinach soup with Moroccan harissa spice over rice or couscous. Quick vegetarian dinner ready in 30 minutes with bold flavor.

Toasted cumin and fennel seeds bring the delicious Indian tangy flavor into the sauteed chicken and fresh asparagus, serve it with rice or quinoa.