3,199 rick recipes

Orange braised pork shoulder with port wine, dried figs, apples, and fresh orange, slow-simmered until fork-tender. Served over sesame brown rice.

Loaded vegetable stew with dolma simmers fish-and-rice dumplings in a paprika, cumin, and turmeric-spiced broth with carrot, daikon, tomato, and zucchini. A Persian-leaning seafood stew you eat with a spoon.

This is a tasty burritos, nutritional and healthy too.

Easy chicken broccoli casserole with Rice-a-Roni, creamy chicken soup, and melted cheddar. A hint of curry powder gives this cozy weeknight bake a warm, unexpected twist.

Black-eyed pea and rice salad with a Dijon red wine vinaigrette, grated carrot, and fresh herbs. A make-ahead vegetarian salad served at room temperature.

Tender rice simmered with tuna, stewed tomatoes, mixed vegetables, and melted cheddar in a one-pot Creole-style dish.

Broccoli is a nice vegetable, it contains a lot of vintamin, tofu is a good food too, a lot of protein, easy for people to adsorb. It is really a very great recipe!

Introduce venison to the spice named "Curry" with this scrumptious recipe that is extremely easy to follow and enjoy!

Spicy ground beef with stewed tomatoes, instant rice, and chili powder cooked entirely in the microwave, then topped with melted sharp cheddar. A quick, cheesy one-dish dinner ready in 40 minutes.

Hue rice (Com Huong Giang) is a Vietnamese fried rice with dried shrimp, lemongrass, chilies, and fish sauce. Aromatic and spicy stir-fried rice from central Vietnam served with nuoc cham.

Zucchini, tomatoes, rice, and seasoned ground beef come together in one microwave-friendly dish that's ready in under an hour. A hearty weeknight casserole the whole family will love.

Gulf Coast Creole fish stew with turbot, minced clams, stewed tomatoes, mushrooms, and Creole seasoning served over rice. A hearty one-skillet seafood dinner with Southern soul.

A medieval English blancmange: tender poached chicken folded into creamy almond milk rice with butter and ground almonds, topped with golden fried almonds. A savory, centuries-old dish brought to life.

Classic risotto alla Milanese with saffron, Marsala wine, and prosciutto. Arborio rice stirred to a creamy finish with Parmesan and butter.

Lobster tomato bisque builds layers of flavor from flambeed lobster shells, white wine, tomatoes, tarragon, and cream, finished with reserved lobster meat and lobster-infused butter. Classic French restaurant technique.

Classic chicken gumbo built on a dark roux with okra, fresh tomatoes, and rice simmered right in the pot. One Dutch oven, pure Cajun comfort from start to bowl.