1,837 spiced rice recipes

Double-stacked burger patties stuffed with green chiles and chipotle puree, topped with Monterey Jack and smoky chipotle mayo. Not for the faint of heart.

Classic Italian balsamic bruschetta with ripe Roma tomatoes, fresh basil, garlic and Parmesan on toasted French bread. Essential summer appetizer for tomato season.

Ratatouille lasagna layers salted eggplant, zucchini, and summer squash with fresh tomatoes, herbs, and Parmesan. No pasta, no bechamel, just pure Provencal vegetables baked golden.

Tuscan-style Italian cabbage soup with cannellini beans, pancetta, sage, and ham or sausage. Thickened with cornmeal for body. Rustic peasant cooking at its best.

Discover Swedish Tacos, a savory fusion of spicy chilies, sharp cheddar, and juicy tomatoes with budget-friendly beef. Quick, flavorful, and perfect for taco night.

Broccomole: a fat-free, vegan guacamole swap made from pureed broccoli stems with cumin, green chilies, and fresh tomato. McDougall diet friendly.

A hearty double-crust vegetarian pie stuffed with curried green lentils, potatoes, carrots, and bell pepper spiced with coriander, cumin, turmeric, and ginger. Serve with chutney and a crisp salad.

Classic French rabbit stew (lapin sautté): disjointed rabbit browned in butter, simmered in white wine and broth, then finished with bacon, pearl onions, and mushrooms.

Hearty red bean, rice, and sausage soup with carrots, celery, red pepper, and tomato sauce. A one-pot Louisiana-inspired meal that thickens as it simmers and keeps for days.

Jerk chicken pizza, a Caribbean spin: spicy jerk-seared chicken and shiitakes on a barbecue-sauce base with smoked mozzarella and asiago, finished with cool mango-mint salsa. Sweet heat meets smoky cheese.

Turkey casserole layered with spaghetti, a savory tomato-mushroom sauce, and creamy white sauce. A comforting leftover turkey bake with Italian-inspired flavors.

Two-layer molded Jello salad with raspberry gelatin, cranberry juice, apples, and nuts on the bottom and a creamy lemon layer on top. A retro potluck showpiece.

New Mexican green chili stew of browned beef (or pork) simmered with diced potatoes, onion, garlic, and Hatch green chilies in a brothy, soupy base. A classic Santa Fe and Albuquerque kitchen staple.

Try this devilishly delicious pasta dish made with pineapple juice, bananas and scotch bonnet chili peppers.

Cold seafood pasta salad with shrimp, tri-color spiral pasta, zucchini, carrots, and bell pepper tossed in a creamy white wine Worcestershire dressing.

Spicy Southwestern potato salad with Rotel tomatoes, crumbled bacon, spicy brown mustard, and mayo. Red-skinned potatoes keep their shape while soaking up all that smoky, tangy heat.