3,312 rico recipes

Jook, the classic Chinese rice congee simmered until silky, studded with seasoned pork meatballs and crunchy water chestnuts. The ultimate bowl of savory Chinese comfort.

Kaha buth is Sri Lanka's golden yellow rice cooked in coconut milk with cardamom, cloves, lemongrass, and curry leaves. Fragrant, buttery, and the centerpiece of any rice-and-curry feast.

Chef Paul Prudhomme-style rice with apple and raisin dressing: pecans, bell peppers, and spiced Cajun seasonings folded through fluffy rice. A holiday side with sweet-savory Louisiana flair.

Cheddar rice and green chili frittata: a Tex-Mex egg bake loaded with leftover rice, tomato, mild green chiles, and sharp cheddar. Cooks on the stovetop or in the oven.

Fudge brownie pie baked crustless in a pie pan with unsweetened chocolate, butter, and pecans. Dense, fudgy, and rich with just six main ingredients.

Scandinavian-style meatball cakes made from ground veal and pork with cream and eggs, served alongside beer rice cooked in French onion soup. A hearty, pub-inspired dinner.

An easy almond tuna and rice casserole using canned mixed vegetables, mayo, dill, and a slivered almond topping. Pantry to oven to table with one bowl of prep, ready well under an hour.

Salmon and wild rice pasty filling with sauteed scallions, red bell pepper, garlic, and a sweet chutney accent. A creative twist on traditional hand pies.

Tofu and rice stuffed peppers fill green bell peppers with brown rice, mixed vegetables, sauteed mushrooms and crumbled tofu, then bake under tomato soup. A vegan, low-fat take on the classic stuffed pepper. Make-ahead friendly.

Treat your guests with this scrumptious chicken dish that everyone will love!

Hearty lentil, rice, and barley soup with corn, evaporated milk, and sweet basil, topped with cottage cheese. A thick, creamy vegetarian grain soup with serious staying power.

New Orleans-style red beans and rice slow-cooked with salt pork, bell pepper, celery, garlic, and a whole hot pepper. Thick, creamy gravy over fluffy white rice.

Creamy shrimp curry with mango chutney, clam juice, and a splash of heavy cream for a rich, velvety sauce. Quick sautéed shrimp spooned over rice makes this a 35-minute weeknight dinner with serious comfort food appeal.

A great summer relish to serve with chips or as a topping for hamburgers off the grill.

I originally learned this recipe that I learned from my good friend of mine from San Juan. She taught me to make beans and rice like the natives do it. Of course over the years I’ve adapted it to make it my own. The biggest benefit of this recipe is that it is high protein and high fiber. Using brown rice instead of white rice decreases the glycemic index slightly as well. I hope you enjoy!

Baked Chicken with Rice a Roni(chicken flavor) and cream of mushroom soup. So Yum