471 ripe fish recipes

Three-bean rice casserole baked in a Dutch oven with tomatoes, green chiles, peas, and corn. Vegan, feeds a crowd, and practically cooks itself.

Authentic Arroz Con Pollo, AKA Latin chicken and rice, is the ultimate comfort food one-pot meal; a classic Latin dish that I grew up on that I now love to cook for my family.

Authentic Jamaican rice and peas made with fresh coconut milk from scratch. Red beans simmer in homemade coconut milk with thyme, allspice, and scallions for traditional island flavor.

Healthier Thanksgiving stuffing with brown rice, apples, raisins, and toasted almonds for a low-fat side dish that works inside poultry or as casserole.

A delicious dish made with rice, juicy tomatoes, cottage cheese and mexican style beans.

Wok-fried orange chicken with fresh orange peel, ginger, dried red peppers, soy sauce, and rice wine. A homemade version with real citrus flavor, not sugary sauce.

Mexican-style rainbow stuffed peppers with ground turkey, refried beans, corn, rice, and tomatillo salsa in red, green, yellow, and orange bell pepper halves.

Grilled Caucasian shashlik from the Russian Tea Room: lamb kebabs marinated overnight in lemon, dill, garlic, and bay leaf, skewered with tomatoes, onions, and peppers. Served over rice.

Very healthy and nutritious salad. Flavor is great too.

Crispy phyllo triangles stuffed with seasoned ground chicken, rice, spinach, ricotta, black olives, and toasted pine nuts. Mediterranean flavors wrapped in shattering golden layers.

A vegetable curry pot pie filled with sweet potato, eggplant, mushrooms, and peas in a fragrant sauce, topped with a sticky brown rice crust instead of pastry. Plant-based comfort food with Indian flair.

A quick 30-minute ground beef chili with cinnamon, cumin, green chiles, and a surprising twist of raisins for sweetness. Simple, warming, and ready for a weeknight bowl over rice.

A succulent dish made with juicy tomatoes, bell peppers and succulent shrimp and chicken breasts.

Pressure-cooked beef roast shredded into a rich tomato-clam broth with mushrooms, onions, and garlic creates an unexpected fusion goulash with Hungarian-seafood soul.

Shredded turkey slow cooks in enchilada sauce and tomato paste, then gets smothered in melted Monterey Jack. Scoop it up with corn chips or stuff it into tacos for the easiest Crock-Pot Mexican dinner you'll ever make.

Paprika-browned turkey simmered with tomatoes, potatoes, green peas, mushrooms, and bell pepper in a herb-seasoned broth. Serve over hot rice for a hearty island-inspired stew that feeds the soul.