Rice recipe collection

Louisiana red beans and sausage simmered low and slow with the holy trinity, smoked sausage, and warm Cajun spices. Serve over rice with garlic bread for the classic New Orleans Monday meal.

Red beans with toasted pecans, saffron, and red wine served over whole wheat spaghetti. A creative vegetarian fusion dish with Mediterranean and Southwest flavors that comes together in 30 minutes.

New Orleans-style red beans and rice slow-cooked with salt pork, bell pepper, celery, garlic, and a whole hot pepper. Thick, creamy gravy over fluffy white rice.

Red beans and rice cooked the proper way: dried kidney beans simmered with bay and bell pepper, then the bean stock cooks the rice along with sauteed onion, pepper, garlic, and cumin. Vegetarian, deeply savory, all in one pot.

Clam risotto with red chile powder, Roma tomatoes, and bell peppers finished with Parmigiano-Reggiano. Arborio rice cooked in homemade clam broth for deep seafood flavor.

Thai red curry beef with coconut milk, fish sauce, baby corn, and green peas, garnished with sweet basil. A quick, aromatic curry served over jasmine rice.

Red lentil dahl simmered with turmeric, green chili, and butter-fried onions. A simple vegetarian Indian classic finished with fresh lemon juice.

Red pepper bread machine loaf studded with sweet bell peppers, onion, and parmesan. Dump, press start, and walk away. Italian-inspired flavor with zero kneading required.

Mexican red rice with roasted red bell pepper, jalapeno, and chicken broth. The roasted pepper puree gives it a smoky, vibrant red color and natural sweetness.

Red Snapper Veracruzana(Huachinango a la Veracruzana) recipe

Red Snapper, Veracruz (Huachinango Ala Veracr) recipe

Cooked red tomato salsa made from pureed Roma tomatoes, sauteed onions, jalapenos, and garlic, then simmered until thick. Versatile for chips, red rice, or chilaquiles.

Pad Thai with shrimp tosses springy rice noodles in a tangy tamarind sauce with pickled radish, fish sauce, scrambled egg, and pink shrimp. Topped with crunchy peanuts, scallions, and fresh bean sprouts for the classic Bangkok street food finish.

Dominican red beans and rice (habichuelas con arroz), small red beans simmered with cumin, garlic, a touch of sugar, and vinegar, spooned over fluffy rice. A naturally vegan plate, great with avocado and plantains.

Middle Eastern braised ox ribs in pepper sauce with sumac, mace, and marjoram, slow-cooked with sweet red peppers and onions. Serve over rice or potatoes.

Baked rice and beans casserole with cheddar cheese, cottage cheese, yogurt, and shredded carrots. A low-calorie vegetarian one-dish meal with a bubbly cheese top.