3,425 rise recipes

This burrito is made with a combination of Mexican and American cuisine, that is sure to please American tastes.

Cajun shrimp jambalaya simmers smoky ham, the Holy Trinity of onion, celery and bell pepper, tomatoes and converted rice in bacon drippings before folding in shrimp at the end. A one-pot Louisiana classic.

Sizzling rice soup is a Chinese restaurant classic where deep-fried crispy rice meets hot chicken broth at the table, creating a dramatic crackle. Julienned chicken, watercress, and scallions round out the bowl.

Jamaican chicken breasts coated in coconut-curry flour, pan-seared, and simmered in pineapple juice with sauteed banana. A low-fat Caribbean-inspired chicken dinner served over rice.

Mexican rice casserole toasts long-grain rice with peppers, jalapeños, and garlic, then bakes covered with roma tomatoes and southwest spices. Feeds a crowd, pairs with everything.

Thai-style plain fried rice with tofu, garlic, soy sauce, and white pepper, served with fresh cucumber, cilantro, chilies, and lime wedges.

Tender beef strips with colorful peppers, celery, and tomatoes in a savory-sweet sauce. This classic Chinese pepper steak uses Coca-Cola for tenderness and depth.

Spicy beef ribbon skewers: thinly sliced rump roast woven onto skewers and grilled fast over high heat. The marinade hits sesame, ginger, cilantro, lime, and hot sauce, ready in 60 minutes including the rest.

Indonesian tofu satés marinated in sweet kecap manis and garlic, skewered, and broiled until the edges catch color. Served with a quick peanut-chili dipping sauce for a vegetarian take on a Southeast Asian street food classic.

Pasta with broccoli, carrots, and snow peas tossed in a spicy peanut sauce made with soy sauce, rice vinegar, and lime. A quick Asian-inspired noodle bowl ready in 30 minutes.

Chinese sour soup with shredded pork, dried mushrooms, bamboo shoots, and rice stick noodles in a clear chicken broth. Finished with white vinegar and sesame oil for a bright, fragrant bowl.

Vegetarian rice patties with sauteed vegetables, peanut butter for binding, tamari, and herbs baked until crispy golden on both sides. A versatile plant-based patty that works as a burger or side.

Pecan wild rice pilaf with wheat pilaf, dried currants, fresh mint, orange zest, and Italian parsley. A festive room-temperature side dish for holiday tables.

One-pot red lentils and rice with mushrooms, carrots, kale, and warm Indian spices topped with cool yogurt. High-fiber, low-fat, and ready in 45 minutes.

Venison chuck simmered with red wine, mushrooms, potatoes, and kohlrabi until fork-tender. A rustic, hearty wild game stew served over rice that turns your deer harvest into a real country supper.

Chinese-style prawns stir-fried with fresh ginger in a rice wine, soy, and sesame sauce. From wok to plate in under 5 minutes of cooking time.