3,199 rick recipes

A scrumptious dish made with shrimp, tomatoes and celery that is best served over rice.

Chicken paprika with strips of chicken breast simmered in a paprika-vegetable juice sauce, finished with sour cream and served over rice. A quick Hungarian-inspired weeknight dinner for two.

Gluten-free rice crust pizza topped with kielbasa, mushrooms, mozzarella, and pasta sauce. A creative no-dough pizza built on a Parmesan-egg-white rice base.

A creamy chicken and wild rice casserole made with dry sherry, sour cream, mushrooms, and water chestnuts, topped with melted cheddar. A smart use for leftover chicken.

A savory and hearty soup made with succulent ground pork and beef, brown rice, carrots and green peas.

Wild rice and bulgur pilaf simmered in chicken broth with tarragon, onion, and parsley. A nutty, low-calorie whole grain side dish with two textures in every bite.

Ground beef and black bean chili with green peppers, carrots, and red pepper flakes simmered in tomato juice. Ladle it over hot rice for a filling 45-minute dinner.

Spiced chicken kabobs with summer squash, threaded with zucchini and yellow squash after a rosemary-white wine marinade. Served over fluffy green-onion rice for a complete grill plate.

Shrimp and saffron rice with red bell pepper, scallions, garlic, and Parmesan cheese. A quick skillet dinner for two with stovetop and microwave instructions.

Cowboy cookies (hundred cookies) loaded with crisp rice cereal, oats, coconut, and nuts in a chewy brown sugar dough. The classic everything-cookie that bakes 100 to a batch for cookie tin gifting.

Gluten-free old fashioned sugar cookies made with rice flour, potato starch, tapioca flour, and cornstarch. Egg yolks and butter-flavored canola oil give them a tender, melt-in-your-mouth texture.

Cashew chicken with bell peppers, a fast wok stir-fry of tender chicken, crunchy cashews, and sweet peppers in a savory soy and soybean-paste sauce. A quick, takeout-style weeknight dinner, gluten-free with tamari.

Pinto bean and scallion veggie burgers bound with egg whites and breadcrumbs, sharpened with rice vinegar and Italian herbs. Freeze-ahead friendly, baked instead of fried, and naturally low-fat.

Warming beef congee with rice simmered to a thick, silky porridge in stock with star anise, ginger, and garlic. Rump steak and snow peas stir in at the end for a hearty one-pot bowl.

Cubed SPAM wok-tossed with broccoli, snow peas, red pepper, baby corn, and mushrooms in a fiery teriyaki-ginger sauce with Chinese hot oil. Served over rice, this spicy stir-fry is on the table in 25 minutes.

Dried chickpeas slow-simmered in a spiced tomato sauce with cumin, coriander, cayenne, and turmeric. Serve over rice for a warming, feeds-a-crowd vegan casserole.