Recipes
Looking for easy rice recipes? We’ve got ’em. From paella and rice pilaf to cozy rice soups, we’ve rounded up dozens of recipes that put this grain to good use.
Rice is such a wonderful plate filler. Hearty, filling and inexpensive, this grain bulks up a meal without breaking the bank. For anyone looking to add this versatile grain to their weeknight dinners, these rice recipes will help.
Since rice is so versatile and shows up in so many cuisines around the world, we’ve put together a huge array of rice recipes. There are dishes where rice is the main component, like risotto, wild rice stuffing, paella and wild rice soup. But there are also meals where rice is simply a supporting character to the meats and vegetables, like North African chicken and rice, stuffed pepper soup, jambalaya, chicken biryani and pork bowls aplenty. With so much variety, you’ll never get bored with this grain.
We made sure there are different types of rice, too, each adding its own flavor, mouthfeel and moisture absorption to keep the grain interesting. No matter which rice you use, though, always make sure to wash rice before cooking it (except for arborio!). Rinsing off the excess starch prevents the rice from clumping and gelatinizing, plus it washes away any debris, like rocks, chemicals and bugs, that made its way to the grain during processing.
1/35
Recipes
Stuffed Pepper Soup
From the Recipe Creator:
I was talking about stuffed peppers with the other cooks at the restaurant where I work. We decided to mix similar ingredients for a soup. Customer response was overwhelming! —Krista Muddiman, Meadville, Pennsylvania
Nutrition Facts:
1 cup: 337 calories, 14g fat (5g saturated fat), 70mg cholesterol, 1466mg sodium, 30g carbohydrate (13g sugars, 4g fiber), 24g protein.
There are 2 whole cups of cooked long-grain rice in this stuffed pepper soup, so it’s a very filling and hearty dinner. You can serve it with slices of bread, but the large amount of rice really negates the need for another carb.
2/35
Recipes
Shrimp Risotto
From the Recipe Creator:
A creamy, cheesy, classic Italian dish, this risotto adds shrimp’s tenderness and umami flavor to the mix. Your taste buds will meet plenty of complementary flavors of wine, garlic and shallot in this al dente rice. —Taste of Home Test Kitchen
Nutrition Facts:
1 cup: 442 calories, 14g fat (7g saturated fat), 169mg cholesterol, 1247mg sodium, 46g carbohydrate (2g sugars, 1g fiber), 26g protein.
Shrimp risotto feels so fancy, but the technique couldn’t be simpler. You’re basically standing over the stove and slowly cooking the rice as you stir, adding hot stock a little at a time. Once the risotto is done, you’ll add the shrimp. The shrimp cooks quickly, and the whole dish is finished in under an hour.
3/35
Recipes
Pork Bowl
From the Recipe Creator:
My family loves pork tenderloin as well as Thai food, so I decided to combine the two in this easy pressure-cooker dish. It is very simple to put together and is perfect for a weeknight. —Debbie Glasscock, Conway, Arkansas
Nutrition Facts:
1 serving: 384 calories, 7g fat (2g saturated fat), 86mg cholesterol, 1664mg sodium, 44g carbohydrate (33g sugars, 3g fiber), 34g protein.
If you’re simply looking for a main dish to serve over rice, this pork bowl is an excellent choice. The pork pressure-cooks in a gorgeous sauce, and there’s a lot of that umami-rich sauce left to spoon over the rice.
4/35
Recipes
Spanish Rice
From the Recipe Creator:
You’ll find that my easy Spanish rice is better than any boxed mix in grocery stores. Best of all, it can be prepared in the same amount of time as those so-called quick and easy boxes. —Anne Yaeger, Washington, DC
Nutrition Facts:
3/4 cup: 217 calories, 8g fat (5g saturated fat), 20mg cholesterol, 886mg sodium, 33g carbohydrate (4g sugars, 2g fiber), 4g protein.
I seriously make this Spanish rice once a month. It’s perfect served with a flaky white fish that’s baked with lemons and paprika, but seasoned chicken breasts would be great with it too.
5/35
Recipes
Herbed Rice Pilaf
From the Recipe Creator:
This savory side dish has been a family favorite for years. Our daughter Jennifer became an expert at this recipe at age 12, which was a huge help for a busy working mom like me. We really enjoy this rice dish in the summer with a grilled entree. —Jeri Dobrowski, Beach, North Dakota
Nutrition Facts:
3/4 cup: 226 calories, 8g fat (5g saturated fat), 23mg cholesterol, 426mg sodium, 34g carbohydrate (3g sugars, 2g fiber), 4g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat.
Serving rice pilaf is like serving a slightly elevated version of a regular bowl of rice. Let me explain: All you’re doing is sauteing the rice with a few aromatics, then cooking it all with some chicken stock. It’s like regular rice but better, and it’s almost just as easy.
6/35
Recipes
Chicken Biryani
From the Recipe Creator:
This South Asian dish layers chicken, basmati rice and onions in a large pot, slowly cooking the ingredients until the flavors seep through every bit. Pair it with its popular side—cucumber and red onion salad—for a fully satisfying meal. —Anikah Shaokat, New York City, New York
Nutrition Facts:
1 serving: 378 calories, 16g fat (7g saturated fat), 58mg cholesterol, 1076mg sodium, 43g carbohydrate (7g sugars, 2g fiber), 16g protein.
There are so many awesome flavors in chicken biryani that I can’t even list them all here. Whatever the chicken can’t soak up, the rice does, so none of the aromatic ingredients go to waste.
7/35
Recipes
Jambalaya
From the Recipe Creator:
During chilly times of the year, I fix this jambalaya at least once a month. It’s so easy—just chop the vegetables, dump everything in the slow cooker and forget it! Even my sons, who are picky about spicy things, like this dish. —Cindi Coss, Coppell, Texas
Nutrition Facts:
1 cup jambalaya: 230 calories, 13g fat (5g saturated fat), 75mg cholesterol, 1016mg sodium, 9g carbohydrate (5g sugars, 2g fiber), 20g protein.
Making a dinner with three different meats can get expensive, so a big serving of rice allows jambalaya to stretch a little further. Make sure to pour some of that spice-spiked stock right over the plain white rice.
8/35
Recipes
Chicken, Rice and Beans
From the Recipe Creator:
This spicy family favorite calls for just a few basic ingredients, including chicken, black beans and rice, so it’s quick and easy to stir up in your skillet on a weeknight. —Molly Newman, Portland, Oregon
Nutrition Facts:
1 chicken breast half with 3/4 cup bean mixture and 1/2 cup cooked rice: 400 calories, 7g fat (1g saturated fat), 63mg cholesterol, 670mg sodium, 52g carbohydrate (4g sugars, 8g fiber), 32g protein.
Chicken, rice and beans is a classic dish for a reason. It’s easy, protein-packed, fiber-rich and so dang delicious. Here we did a southwestern-inspired bowl with lots of chili powder, cumin, salsa and corn.
9/35
Recipes
Korean Beef and Rice
From the Recipe Creator:
A friend raved about Korean bulgogi, which is beef cooked in soy sauce and ginger, so I tried it. It’s delicious! You’ll dazzle the table with this tasty version of Korean beef and rice. —Elizabeth King, Duluth, Minnesota
Nutrition Facts:
1/2 cup beef mixture with 2/3 cup rice: 413 calories, 13g fat (4g saturated fat), 71mg cholesterol, 647mg sodium, 46g carbohydrate (14g sugars, 3g fiber), 27g protein. Diabetic Exchanges: 3 starch, 3 lean meat, 1/2 fat.
This Korean-inspired dish is a riff on bulgogi, with all the same great flavors but with lean ground beef instead of thinly sliced beef. The rice bulks up the dish and soaks up any leftover flavors dripping from the ground beef.
10/35
Recipes
Spanish-Style Paella
From the Recipe Creator:
If you enjoy cooking ethnic foods, this hearty rice dish is wonderful. It’s brimming with generous chunks of sausage, shrimp and veggies. —Taste of Home Test Kitchen
Nutrition Facts:
1 cup: 237 calories, 7g fat (2g saturated fat), 62mg cholesterol, 543mg sodium, 27g carbohydrate (5g sugars, 2g fiber), 16g protein.
I love how the rice cooks right in with all the other ingredients in paella, soaking up the flavors instead of just boiling in water. Paella typically uses a short-grain rice like bomba, but if you can’t find it, arborio works in a pinch.
11/35
Recipes
Coconut Rice
From the Recipe Creator:
This rice is mildly sweet with a hint of coconut flavor. Be sure to rinse the starch off the rice before cooking it so the grains are light and fluffy. —Carolyn Eskew, Dayton, Ohio
Nutrition Facts:
1/2 cup: 237 calories, 11g fat (10g saturated fat), 0 cholesterol, 116mg sodium, 31g carbohydrate (4g sugars, 0 fiber), 4g protein.
Boiling jasmine rice with coconut milk makes a pot of the most creamy and decadent rice ever. Coconut rice can be served with savory components like chicken, seafood, fish and vegetables, or with sweet mango and cinnamon as a dessert.
12/35
Recipes
Wild Rice Soup
From the Recipe Creator:
As the oldest of eight girls growing up on the farm, I began cooking at an early age! This soup—which I first had at my sister’s house—brings me compliments no matter where I serve it. —Elienore Myhre, Balaton, Minnesota
Nutrition Facts:
1 cup: 270 calories, 19g fat (11g saturated fat), 61mg cholesterol, 797mg sodium, 17g carbohydrate (4g sugars, 1g fiber), 5g protein.
I love turning so few ingredients into something truly special, and that’s what we did here with this wild rice soup. The wild rice adds a wonderfully nutty flavor and toothsome texture, which pairs perfectly with the decadent backdrop of creamy soup.
13/35
Recipes
Rice and Bean Enchiladas
From the Recipe Creator:
I love Mexican food, but I’m always looking for ways to make it healthier. I reworked a dish that I have enjoyed in restaurants to suit my taste and lifestyle. —Christie Ladd, Mechanicsburg, Pennsylvania
Nutrition Facts:
1 enchilada: 298 calories, 8g fat (3g saturated fat), 10mg cholesterol, 899mg sodium, 44g carbohydrate (4g sugars, 5g fiber), 12g protein.
These completely meat-free enchiladas are warm, filling and abundant in flavor. Brown rice adds a bit more fiber to the dish than white rice would. Paired with the black beans, there’s a good amount of fiber here too.
14/35
Recipes
Avgolemono Soup
From the Recipe Creator:
While avgolemono may be tricky to pronounce if you didn’t grow up eating traditional Greek food, the recipe itself couldn’t be simpler. A quintessential Greek dish, this avgolemono soup is made using pantry staples and results in a meal that’s pure comfort food. —Lauren Habermehl, Pewaukee, Wisconsin
Nutrition Facts:
1 cup: 392 calories, 22g fat (7g saturated fat), 245mg cholesterol, 701mg sodium, 12g carbohydrate (1g sugars, 0 fiber), 34g protein.
There’s 1/2 cup of rice hiding in this bright lemony soup! It’s just one of the many pantry staples that make this traditional Greek dish so simple but so tasty.
15/35
Recipes
Lemony Turkey Rice Soup
From the Recipe Creator:
While growing up in Texas, I spent a lot of time helping my grandma cook. Lemon and cilantro add a deliciously different twist to turkey soup.
—Margarita Cuellar, East Chicago, Indiana
Nutrition Facts:
1 cup: 166 calories, 4g fat (1g saturated fat), 42mg cholesterol, 1047mg sodium, 17g carbohydrate (1g sugars, 1g fiber), 13g protein.
Got turkey leftovers from Thanksgiving? Use them toward this lemony turkey rice soup. Leftovers, plus a can of condensed cream of chicken, make this soup so fast to prepare. Long-grain rice helps bulk out the rest of the meal.
16/35
Recipes
Cilantro-Lime Rice
From the Recipe Creator:
My family’s favorite Mexican restaurant serves a similar rice as a side dish. I threw this together one night when I was making fajitas, and everyone loved it! It is such an easy side dish and pairs well with kabobs on the grill too. —Robin Baskette, Lexington, Kentucky
Nutrition Facts:
1/2 cup: 130 calories, 0 fat (0 saturated fat), 0 cholesterol, 191mg sodium, 28g carbohydrate (0 sugars, 0 fiber), 4g protein. Diabetic Exchanges: 2 starch.
So you’ve picked out your main, and now you’re looking for an awesome side to stretch it out. Cilantro-lime rice is the perfect thing. It’s as easy as cooking up a pot of rice and fluffing it with minced cilantro, fresh lime juice and a pinch of nutmeg.
17/35
Recipes
Sirloin Strips over Rice
From the Recipe Creator:
I found this recipe in a movie magazine some 20 years ago. It was the favorite of some male star, but I don’t remember which one. Its great flavor and the fact that leftovers just get better have made it a family favorite! —Karen Dunn, Kansas City, Missouri
Nutrition Facts:
2/3 cup beef mixture with 1/2 cup rice: 318 calories, 7g fat (2g saturated fat), 46mg cholesterol, 595mg sodium, 33g carbohydrate (4g sugars, 3g fiber), 28g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch, 1 vegetable, 1/2 fat.
This hearty meal cooks sirloin strips with peppers, onions, tomatoes, beef broth and red wine. A bed of brown rice is all it needs.
18/35
Recipes
Vegan Burritos
From the Recipe Creator:
These hearty and zippy burritos can be whipped up in a jiffy. —Kimberly Hardison, Maitland, Florida
Nutrition Facts:
1 burrito: 345 calories, 7g fat (1g saturated fat), 0 cholesterol, 544mg sodium, 61g carbohydrate (2g sugars, 6g fiber), 10g protein.
I seriously think it’s quicker (and maybe even easier?) to make these vegan burritos at home than to go pick up the dish at a fast-food restaurant. All we’re doing here is cooking rice, stirring it with black beans and veggies, and rolling the mixture into a flour tortilla.
19/35
Recipes
Chicken & Wild Rice Strudels
From the Recipe Creator:
I wanted the buttery crunch of layered pastry without the sweet filling of strudel. Using rotisserie chicken from the store, I found my savory answer. —Johnna Johnson, Scottsdale, Arizona
Nutrition Facts:
1 serving: 323 calories, 18g fat (10g saturated fat), 70mg cholesterol, 550mg sodium, 25g carbohydrate (1g sugars, 1g fiber), 16g protein.
Here’s an unexpected way to use up your ready-to-eat rice! Just mix it with a shredded rotisserie chicken and fold it into store-bought phyllo dough. The crackly, buttery pastry pairs perfectly with the soft, hearty filling.
20/35
Recipes
Cabbage Rolls
From the Recipe Creator:
It was an abundance of dill in my garden that led me to try this. My family liked the taste so much that from then on I made my old-fashioned cabbage rolls recipe with dill. This is how to make easy cabbage rolls. —Florence Krantz, Bismarck, North Dakota
Nutrition Facts:
2 cabbage rolls: 260 calories, 10g fat (4g saturated fat), 50mg cholesterol, 694mg sodium, 23g carbohydrate (5g sugars, 3g fiber), 18g protein.
Cabbage rolls are relatively inexpensive to make, due in part to rice stretching the ground pork and beef filling. If you want to make these vegetarian-friendly, substitute lentils, mushrooms and onions for the meat.
21/35
Recipes
Arroz con Pollo
From the Recipe Creator:
My children really look forward to dinner when they know I’m serving this, and it’s easy to make. —Debbie Harris, Tucson, Arizona
Nutrition Facts:
1 serving: 334 calories, 9g fat (4g saturated fat), 80mg cholesterol, 1055mg sodium, 30g carbohydrate (3g sugars, 2g fiber), 31g protein.
Is there a more perfect weeknight meal than arroz con pollo? To make it, line uncooked rice on the bottom of a baking dish, then place uncooked chicken breasts on top. Pour a mixture of tomato sauce, picante sauce, chicken broth and a whole lot of aromatics all over, and bake until everything is done.
22/35
Recipes
Chicken and Rice Dinner
From the Recipe Creator:
The chicken in this recipe bakes up to a beautiful golden brown while the moist rice is packed with flavor. The taste is simply unbeatable! —Denise Baumert, Dalhart, Texas
Nutrition Facts:
5 ounces cooked chicken with 3/4 cup rice: 604 calories, 26g fat (6g saturated fat), 125mg cholesterol, 519mg sodium, 45g carbohydrate (2g sugars, 1g fiber), 44g protein.
Rice isn’t a side supporting character in this weeknight dinner. Well, not really. Sure, it’s the bed underneath the juicy, crispy chicken, but it’s made better by being cooked with milk and a yummy poultry seasoning mix.
23/35
Recipes
Ham and Rice
From the Recipe Creator:
Ham, rice and mushrooms make a tasty combination in this homey stovetop dish. It goes from start to finish in just 25 minutes. —Susan Zivec, Regina, Saskatchewan
Nutrition Facts:
1-1/4 cups: 322 calories, 8g fat (3g saturated fat), 49mg cholesterol, 1168mg sodium, 38g carbohydrate (4g sugars, 2g fiber), 24g protein.
On weeknights where dinner needs to be ready, like, now, this ham and rice dish will save the day. All you need is 25 minutes, start to finish. Best of all, it’s an amazing meal for anyone feeding picky eaters at home.
24/35
Recipes
Pineapple Shrimp Fried Rice
From the Recipe Creator:
My husband often ordered pineapple fried rice at Thai restaurants, so I surprised him by tweaking some similar recipes to come up with a version that’s both simple and delicious. —Bonnie Brien, Pacific Grove, California
Nutrition Facts:
1-1/2 cups: 491 calories, 18g fat (3g saturated fat), 138mg cholesterol, 513mg sodium, 54g carbohydrate (22g sugars, 5g fiber), 28g protein.
There’s a lot going on in this stir-fry recipe: Juicy pineapple, succulent shrimp, crunchy peanuts and an array of vegetables are stirred into precooked rice. It feels like a restaurant-worthy dinner that’s ready in minutes.
25/35
Recipes
Wild Rice Stuffing
From the Recipe Creator:
Since trying this stuffing recipe from my sister, I haven’t made any other kind. It’s so moist and tasty. When a big bowlful starts circulating around the table, happy holiday smiles get even bigger! —Connie Olson, Green River, Wyoming
Nutrition Facts:
3/4 cup: 279 calories, 13g fat (8g saturated fat), 97mg cholesterol, 806mg sodium, 31g carbohydrate (2g sugars, 2g fiber), 8g protein.
OK, we can all admit it: Stuffing is the best Thanksgiving dish. So why do we save it only for the holiday? If your answer is “because it’s not very healthy,” I invite you to swap in nutritious wild rice for the usual dry bread cubes.
26/35
Recipes
North African Chicken and Rice
From the Recipe Creator:
I’m always looking to try recipes from different cultures, and this one is a huge favorite. We love the spice combinations. This cooks equally well in a slow cooker or a pressure cooker. —Courtney Stultz, Weir, Kansas
Nutrition Facts:
1 serving: 386 calories, 13g fat (3g saturated fat), 76mg cholesterol, 556mg sodium, 44g carbohydrate (12g sugars, 3g fiber), 25g protein.
You’ll really want to serve North African chicken with a big bed of rice. Why? The recipe is so abundantly flavorful and downright delicious that you’ll want to stretch it as far as it can go. This is one of my favorite rice recipes from this collection.
27/35
Recipes
Sausage, Rice and Broccoli
From the Recipe Creator:
The first recipe my kids requested when they left home was broccoli with sausage and rice. If fresh zucchini or summer squash is available, add it to the mix. —JoAnn Parmentier, Branch, Michigan
Nutrition Facts:
1 cup (calculated without sour cream and hot sauce): 276 calories, 10g fat (3g saturated fat), 48mg cholesterol, 853mg sodium, 30g carbohydrate (3g sugars, 4g fiber), 17g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1 vegetable, 1/2 fat.
One pot, ready in 25 minutes, and the perfect balance of starch, protein and vegetables? Yup, this sausage, rice and broccoli dish might just be the best weeknight dinner imaginable.
28/35
Recipes
Grilled Peach, Rice & Arugula Salad
From the Recipe Creator:
This hearty salad was created when I needed to clear out some leftovers from the fridge—and it became an instant hit! The grilled peaches are the ultimate “tastes like summer” salad booster. —Lauren Wyler, Dripping Springs, Texas
Nutrition Facts:
1 serving: 218 calories, 11g fat (3g saturated fat), 20mg cholesterol, 530mg sodium, 23g carbohydrate (9g sugars, 2g fiber), 7g protein. Diabetic Exchanges: 2 fat, 1 starch, 1 vegetable.
I always find that as much as I want to eat a salad, I need a carb in there so I’m not hungry an hour later. Enter this grilled peach, rice and arugula salad. The ready-to-eat rice negates the need to spend 20 minutes cooking a pot of rice, and it makes this salad so much more filling. Win-win!
29/35
Recipes
Spicy Rice Casserole
From the Recipe Creator:
Stirring up pork sausage, wild rice and jalapeno to taste makes this a terrific side. Or, serve it with cornbread to turn it into a main dish. It’s easy to make ahead and reheat for a potluck meal. —Debbie Jones, California, Maryland
Nutrition Facts:
1-1/2 cups: 473 calories, 25g fat (8g saturated fat), 61mg cholesterol, 1365mg sodium, 45g carbohydrate (5g sugars, 3g fiber), 18g protein.
Don’t you just love those all-in-one recipes? Ya know, the ones that cook everything in one pot and cover the three main components of a meal: the starch, meat and vegetable. This spicy rice casserole is all that and more, but I always like to serve a few more greens on the side. It’s already so inexpensive and easy that I don’t mind buying a head of broccoli to go with it.
30/35
Recipes
Vegan Red Beans and Rice
From the Recipe Creator:
Paprika and Cajun seasoning flavor the rice and beans so well that this dish tastes just like gumbo! Oh, and did we mention it’s completely vegan? —Margaret Knoebel, Milwaukee, Wisconsin
Nutrition Facts:
1 serving: 151 calories, 4g fat (1g saturated fat), 0 cholesterol, 921mg sodium, 42g carbohydrate (4g sugars, 26g fiber), 14g protein.
This plant-based dinner simmers red beans with the Cajun holy trinity (green bell peppers, onions and celery) and a whole lot of Cajun seasoning, tomato paste and garlic, so it has to be delicious. Served over a bed of rice, this is a great meatless Monday meal or inexpensive dish whenever you need it.
31/35
Recipes
Cajun Pork Chops
From the Recipe Creator:
I created this recipe after returning home from my travels and discovering I had little food in the house. I used ingredients that were already available in the refrigerator and pantry. —Allison Gapinski, Cary, North Carolina
Nutrition Facts:
1-1/2 cups pork mixture with 1/4 cup pepper strips: 423 calories, 12g fat (4g saturated fat), 82mg cholesterol, 573mg sodium, 40g carbohydrate (6g sugars, 4g fiber), 38g protein. Diabetic Exchanges: 5 lean meat, 2-1/2 starch, 1 vegetable.
A big helping of rice cooks right along with the pork chops and flavorful broth in this hearty meal. Just set aside 20 minutes of prep time and let the slow cooker take care of the rest.
32/35
Recipes
Asian Chicken Rice Bowl
From the Recipe Creator:
This super flavorful, nutrient-packed dish makes use of supermarket conveniences like coleslaw mix and rotisserie chicken. This recipe is easily doubled or tripled for large families. —Christianna Gozzi, Asteria, New York
Nutrition Facts:
1 serving: 429 calories, 15g fat (2g saturated fat), 62mg cholesterol, 616mg sodium, 38g carbohydrate (13g sugars, 5g fiber), 32g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable, 1 fat.
Feel free to use your favorite type of rice here. It’s the base for all the juicy chicken, crunchy vegetables and zippy dressing, slowly soaking up their flavors so every bite of rice is equally as delicious.
33/35
Recipes
Northwoods Wild Rice Salad
From the Recipe Creator:
This is my Minnesota version of a vintage German slaw that’s popular at church suppers. The wild rice has a nutty flavor that pairs perfectly with tangy sauerkraut. —Jeanne Holt, St. Paul, Minnesota
Nutrition Facts:
3/4 cup: 290 calories, 17g fat (1g saturated fat), 0 cholesterol, 747mg sodium, 33g carbohydrate (18g sugars, 5g fiber), 5g protein.
Serve this super-tangy wild rice salad with rich, succulent and salty meats to cut some of the heaviness. I love the wild rice for its color and nuttiness, but you can use any type of long-grain rice you prefer.
34/35
Recipes
Slow-Cooker Spinach & Rice
From the Recipe Creator:
I started making this in the slow cooker to save oven space during the holidays. It’s so convenient that I no longer reserve it for special occasions! —Erica Polly, Sun Prairie, Wisconsin
Nutrition Facts:
1 serving: 488 calories, 25g fat (14g saturated fat), 71mg cholesterol, 1016mg sodium, 48g carbohydrate (3g sugars, 3g fiber), 19g protein.
This cheesy, creamy rice is packed with spinach, so there’s a lot of protein in every serving. That’s not even counting the main! Serve this rice dish with salmon, steak, chicken or pork chops and one more vegetable for a little more fiber.
35/35
Recipes
Glazed Cornish Hens with Pecan-Rice Stuffing
From the Recipe Creator:
Cornish hens bake up with a lovely golden brown shine when they are basted with my sweet and tangy glaze. The traditional rice stuffing has some added interest with crunchy pecans and sweet golden raisins. —Agnes Ward, Stratford, Ontario
Nutrition Facts:
1 hen with 1 tablespoon sauce: 1075 calories, 68g fat (20g saturated fat), 371mg cholesterol, 905mg sodium, 48g carbohydrate (16g sugars, 3g fiber), 65g protein.
It’s hard to compete with bronzed Cornish game hens, but the curry, raisin and pecan rice stuffing does its very best. Get started on the rice right after you brush the hens with the tangy-sweet apple, honey and Dijon glaze, and everything will come out at the same time.
Recipes Rice Recipes FAQ
How do I make perfectly fluffy rice every time?
To make perfectly fluffy rice every time, always rinse your rice, never stir it while cooking, avoid peeking while the rice steams and let the rice rest after cooking. These rules apply whether you cook rice on the stove, in a rice cooker or in a microwave.
What are some protein-rich rice dishes?
Our protein-rich rice dishes include our stuffed pepper soup, shrimp risotto, pork bowls, jambalaya, Korean beef and rice, avgolemono soup, sirloin strips over rice, arroz con pollo, chicken and rice dinner, ham and rice, pineapple shrimp fried rice, North African chicken and rice, Cajun pork chops, Asian chicken rice bowl and glazed Cornish hens with pecan-rice stuffing. All these dishes have at least 20 grams of protein per serving.
Can I freeze rice-based recipes?
The ability to freeze rice-based recipes depends on the dish. Meals like casseroles and soups can be frozen as normal: cooled to room temperature in under two hours, transferred to an airtight container and placed in the freezer. However, to freeze leftover rice that isn’t baked in a casserole or cooked in a soup, it must be cooled down extremely quickly to prevent bacterial growth. Rice is very prone to bacterial growth. Spread the rice on a baking sheet and allow it to cool at room temperature for about 20 minutes. Scoop it into a bag; label the bag with the date, time and rice type; then store it in the freezer.