3,199 rick recipes

Filipino fish sinigang with halibut simmered in rice water and fresh lemon juice alongside daikon, Japanese eggplant, chili, and spinach. A light, tangy soup ready in under an hour.

Savory rice pancakes with Parmesan cheese and scallions folded into a simple batter with leftover cooked rice. A clever way to use day-old rice for breakfast or dinner.

Rice bake casserole binds cooked rice, sauteed spinach, and sharp cheddar in a simple custard of milk and eggs with fresh herbs. Great use for leftover rice.

Vidalia onions baked golden and stuffed with wild rice, mushrooms, apple, and fresh marjoram. A savory-sweet side dish that uses the scooped-out onion in the filling.

Lean ground turkey simmered in a bold tomato sauce with hot pepper and oregano, stirred into nutty brown rice. A Portuguese-inspired one-pot meal that feeds a crowd.

Peach jambalaya: Louisiana-style jambalaya with shrimp, ham, smoked sausage, and unexpected fresh peach slices. Sweet-spicy fusion served over rice for four.

A hearty German-inspired soup featuring bacon, fresh vegetables, and a tangy sour cream finish. Perfect for a comforting meal.

Low-fat plum-orange glazed chicken breasts marinated in Chinese plum sauce, fresh ginger, orange juice, and Dijon mustard, then pan-seared until golden.

A classic and scrumptious fried rice made with delicious tofu and sliced cucumbers.

A creamy risotto that uses up any winter squash you may have on hand, perfect for a fall or winter filling side dish.

One-pan herbed brown rice and chicken: chicken breasts simmered with quick-cooking brown rice, peas, thyme, and parmesan. A 30-minute weeknight skillet dinner that cleans up easy.

A refreshing vegan brown rice salad tossed with fruit cocktail, tomato, celery, and green onions in a tangy tarragon-Dijon vinaigrette. Light, nutty, and naturally sweet.

Cuban-style picadillo turkey stuffing with ground beef, rice, olives, raisins, capers, almonds, and dry sherry. A Latin twist on traditional holiday stuffing.

Warm Italian rice salad with crispy parmesan chicken, fresh asparagus, spinach, and walnuts tossed in tangy vinaigrette.

Rice primavera with broccoli, zucchini, mushrooms, and tomatoes in a light parmesan-mayo sauce. Vegetarian one-skillet weeknight dinner. Lighter than pasta primavera.

Chinese sesame noodles tossed in a tahini sauce with soy sauce, rice vinegar, chili paste, ginger, and sesame oil. Served with steamed peas and ready in 25 minutes.