1,482 rick recipes

Thai Noodles with Vegetable and Curry Sauce recipe

Hearty vegetarian stew with kidney beans, brown rice, and cabbage simmered with Southwest spices. Stovetop or slow cooker meal ready for Tex-Mex toppings.

One-pot Italian rice cooked in tomato juice with artichoke hearts, sun-dried tomatoes, and olives finished with Parmesan for a flavorful Mediterranean side dish.

Thick-cut porterhouse steak marinated in a bold Asian-inspired blend of chili bean paste, soy sauce, and sesame oil. Fire up the grill for this fusion masterpiece that brings steakhouse quality with Pacific Rim flair.

Boiled potatoes, juicy and sweet cherry tomatoes and crunchy bell peppers make this tasty, refreshing and light summer salad.

Traditional Thai green curry with chicken, galangal, kaffir lime leaves, green peas, serrano chiles, and loads of fresh basil in a rich separated-coconut-cream sauce.

Sea bass simmered in a fragrant homemade curry paste of lemongrass, turmeric, ginger, and cumin with coconut milk. A from-scratch Thai fish curry that's deeply aromatic and satisfying.

Chicken breasts baked low and slow on a bed of three cream soups and uncooked rice until everything is tender and creamy. This hands-off chicken and rice dinner practically cooks itself.

Roasted Cornish hens stuffed with brown rice, pineapple, currants, and macadamia nuts, basted in a sweet red pepper jelly glaze with crystallized ginger. A showpiece dinner for entertaining.

A delicious variation of potato salad made with soft tofu, soy sauce and parsley leaves.

Vegan Spanish rice made with brown rice, stewed tomatoes, garlic, green pepper, celery, and warm spices. Oil-free and full of flavor, sauteed in vinegar and water instead of oil.

Sauced shrimp with poached shrimp in pickling-spice broth, then simmered in white wine and tomato sauce with grated onion. The Mediterranean-style shrimp dinner served over rice.

Rice pilaf salad tosses diced turkey, brown rice, chickpeas, kidney beans, apples, celery, and green olives into a protein-loaded chilled salad. Perfect for Thanksgiving leftovers or make-ahead lunches.

Pudina rice, a fragrant Indian one-pot mint pulao, with a fresh mint, coconut, ginger, and garlic paste, whole spices, and tomato simmered into the rice. A vibrant, herby vegetarian dish.

TVP hash: a vegan bean-and-rice one-pot stew with kidney beans, corn, tomatoes, green pepper, cumin, and chili. Water-sauteed for an oil-free, high-fiber weeknight bowl.

West Indian rice and peas turns vegan with crisp tempeh, coconut-toasted brown rice, and black-eyed peas simmered with bay. Cinnamon, chile, and bell pepper bring Caribbean warmth.