353 spiced rice recipes

Lighter picadillo with lean beef, cinnamon, and cloves. Quick Mexican-spiced ground beef for tacos, burritos, or rice bowls.

Lacama spice blend with cinnamon, black pepper, curry powder, ginger, and nutmeg. A warm Middle Eastern and Indian spice mix for curries, stews, and rice dishes.

Moghul masala spice blend ground from whole cinnamon, cloves, black peppercorns, nutmeg, and cardamom. A warm, aromatic Indian spice mix for curries, rice, and meat dishes.

Skillet-browned boneless chicken finished in a microwave casserole under a fruit pie filling, white wine, lime juice and warm spice sauce. Sweet, tangy and spiced, served over noodles or rice.

Samak curry with white fish fillets braised in a spiced paste of dried lime, curry powder, nutmeg, and fresh herbs. A Middle Eastern-style curried fish ready in 35 minutes over rice.

Dairy-free curry artichoke dip made with silken tofu and rice milk. Warm, creamy, and spiced with cumin, coriander, turmeric, and cayenne.

Shrimp in a creamy Indian-spiced sauce with cumin, lime, sour cream, and yogurt, finished with fresh cilantro. A quick 30-minute dinner best served over saffron rice.

Chicken mole poblano with a rich sauce of cocoa, almonds, raisins, sesame seeds, and warm spices. Browned chicken simmers in a complex blended mole and served over rice.

Baked halibut with two herb seasoning options: a Mediterranean spice blend or a crispy Parmesan and Rice Chex crust. Dotted with butter and lemon juice, ready to serve.

South Indian sambar with toor dal, potatoes, tomatoes, and tamarind in a spiced lentil broth finished with a mustard seed tempering. Serve with rice, idli, or dosa.

Quick Indonesian pickled mushrooms in cumin-spiced vinegar with shallots. This tangy condiment takes 30 minutes and adds bright acidity to rice dishes and grilled meats.

Use this homemade curry paste to cook your chicken curry, and you will love this flavorful, tasty and spiced chicken dish. Serve it with steamed rice.

Roasted acorn squash soup with garlic, wild rice, and a kick of cayenne. A cozy single-serving bowl that's vegan-friendly and loaded with warm spice.

Shrimp curry made with freshly ground whole spices, tomato, ginger, and finished with lime juice. A South Indian-style shrimp curry served with rice and mango chutney.

Gujarati dal: a Western Indian lentil stew with eggplant, zucchini, and tomato, tempered with mustard seed, cumin, and asafetida in ghee. Vegetarian, warmly spiced, served over rice.

Country Captain is a storied Southern curried chicken stew with tomatoes, green peppers, garlic, and warm spices. A whole hen simmered tender and served over rice. Feeds 8.