3,425 rise recipes

Chicken and rice casserole baked with four cans of cream soup for a creamy, hands-off one-pan dinner. Just layer, cover, and bake for three hours with almost no prep.

Crisp-tender carrots, zucchini, and mushrooms tossed with chicken in a glossy ginger-soy sauce, spooned over hot rice. A 30-minute stir-fry for two that beats takeout every time.

Thai stir-fried squid with fresh red chilies, garlic, ginger, fish sauce, and oyster sauce. Pla Mung Pad Prig delivers tender squid with serious heat in under 15 minutes of cooking.

Classic Chinese stir-fry of crunchy soybean sprouts with marinated pork and shrimp paste. Fast wok cooking keeps sprouts crisp-tender.

Green rice casserole with spinach, ricotta, Monterey Jack cheese, and cooked rice. A quick 30-minute vegetarian side dish baked with a melted cheese topping.

Mushroom ragout with tender veal in a creamy white wine sauce, served inside a molded rice ring. A classic European presentation with soup greens, sweet cream, and beef stock.

Vegan mushroom miso gravy with balsamic vinegar, nutritional yeast, and tamari. Rich umami flavor, low-fat, and thickened with cornstarch for a silky pour.

Lamb cutlets pan-fried in ghee and served with an aromatic coffee sauce made with honey, Worcestershire, cardamom, mace, cinnamon, and lemon juice.

A quick chicken and brown rice casserole with green peas, toasted almonds, and a creamy soy-mayo binding. Mix, bake, and eat in 30 minutes. A great way to use leftover chicken and rice.

Chuck wagon chili with lean ground beef, kidney beans, tomatoes, picante sauce, and cumin. A quick weeknight chili that simmers in under 30 minutes and serves with rice and all the fixings.

Flash-cooked lamb stir-fry with julienned leeks, garlic, sesame oil, and a soy-ginger marinade. A fast, high-heat wok dish with tender marinated lamb slices.

Very healthy and nutritious salad. Flavor is great too.

Cajun chicken and sausage gumbo with a dark roux, ham, two kinds of sausage, Creole seasoning, and cayenne. A Louisiana party pot that feeds 15 to 20.

Spice-rubbed chicken thighs browned and simmered with collard greens, mushrooms, bell peppers, and tomatoes in a rich, gravy-like broth. Serve over rice for a soul-warming one-pot dinner.

Quick chicken and walnut stir-fry with mushrooms, red bell pepper, and a glossy oyster-soy sauce. Light, fast, and full of crunch.

Caribbean-style rice and peas gets a vegan upgrade with cubed tempeh, coconut-toasted brown rice, black-eyed peas, and cinnamon. A hearty plant-based main with island flavor.