473 rice bean recipes

An easy chicken strips recipe perfect for a weeknight dinner.

Stir-fried vegetables with brown rice, mushrooms, bean sprouts, and garlic. A quick vegan side dish that comes together in 25 minutes with pantry staples.

This scrumptious dish is made with a variety of spices that creates a mouthwatering aroma in the kitchen.

Brown rice salad with turmeric, French beans, peas, corn, red pepper, and crunchy peanuts. A hearty, colorful grain salad served warm or at room temperature.

Vegetarian Mexican stuffed peppers filled with brown rice, black beans, cumin, and chili powder, baked in a tomato sauce. A hearty plant-based main dish with warm Southwestern spices.

Hearty crockpot vegetable soup with TVP, pinto beans, okra, rice, and tomatoes. Dump everything in, cook for 6 hours, and get a thick, protein-rich soup that tastes anything but meatless.

Saag vali khichri is a soothing Indian rice and mung bean porridge stirred with fresh spinach, cumin, coriander, and ghee. Nourishing comfort food with Ayurvedic roots, gentle on the stomach and big on warming spice.

Three bean salad with pinto beans, chickpeas, and steamed green beans in a rice vinegar and lemon dressing with pimentos. Diabetic-friendly, vegan, and served chilled on lettuce.

Perfect make ahead chili to cozy up to on a cold Winter day.

Vegetable pilau with turmeric brown rice layered over spiced green beans, peas, and carrots, baked and topped with toasted almonds. A fragrant vegan Indian rice dish.

30-minute vegetarian chili with kidney beans and great northern beans simmered in tomato sauce, spooned over fluffy rice. Quick, low-cal, and full of flavor.

A from-scratch vegetable bean soup simmered for hours with dried kidney beans, chunky potatoes, carrots, zucchini, leeks, savoy cabbage, and brown rice. Old-fashioned, freezer-friendly, and endlessly customizable. One big pot feeds 8.

DIY dry veggie burger mix from blended chickpeas, soybeans, lentils, split peas, rice, and oats. Just add water to form patties. The pantry-staple shortcut.

Crispy pan-fried vegetarian egg rolls stuffed with cabbage, bean sprouts, celery, water chestnuts, and soybeans. Serve as an appetizer or with brown rice for a full meal.

Rice salad with corn, kidney beans, and bell peppers tossed in a tangy vinegar-horseradish dressing. No-cook, vegetarian, and ready in 15 minutes flat.

A great side dish that can be made, courtesy of your crockpot. Just in time for Thanksgiving!