100 iced tea recipes

Easy arroz con pollo, a simplified chicken and saffron yellow rice studded with green peas. Real saffron threads tint and perfume the rice in this fast, one-pot Latin-style weeknight dinner.

Dry soup mix made with split peas, lentils, brown rice, pearl barley, and alphabet pasta. Combine once, store for months, and simmer into a thick, nourishing pot of soup anytime.

Light Asian fish rolls wrapped in rice paper with sea bass, bean sprouts, napa cabbage, and snow peas. Served with a tangy tomato-ginger dipping sauce for a fresh, low-calorie appetizer.

Simple vegetarian rice and peas recipe with olive oil and vegetable broth. Quick one-pot side dish with frozen peas, sautéed onions, and fluffy rice ready in 40 minutes for easy weeknight dinners.

Easy paella-inspired casserole layered with Cajun rice, diced turkey or chicken, shrimp, peas, and a four-cheese blend. A weeknight shortcut that skips the saffron and delivers the comfort.

Braised Pork, served with bunya nut, Australian rice grass and dusted with Lemon Myrtle.

These creamy and limy ice-cream sandwiches are great treats at a hot summer day. The buttery and crispy cookies are delicious with the lime ice-cream. You will love these sandwiches on both the looking and the taste.

Stir-fried rice loaded with chicken, shrimp, ham, peas, and sweet pineapple chunks, served right inside a hollowed-out pineapple. A showstopping Thai fried rice that tastes as wild as it looks.

Crunchy buttermilk coleslaw with napa cabbage, snow peas, and grated carrots in a tangy ginger-rice vinegar dressing. An Asian-leaning slaw that skips the heavy mayo load.

Sabzi Koofteh: Persian-style giant meatballs of ground beef, rice, split peas, mint, and watercress, simmered in a turmeric-tomato broth. Served with yogurt and pickles for a one-pot Middle Eastern dinner.

Trail-friendly arroz con pollo made with freeze-dried chicken, dried peas, saffron, and rice. A lightweight backpacking meal ready in 25 minutes.

Apple Cinnamon Pudding is a dairy-free rice pudding cooked in apple juice with cinnamon and pecans, then chilled until firm and cut into squares. A simple vegan dessert.

Easy chicken paella casserole with browned chicken pieces baked over rice, peas, mushrooms, and onion soup mix in chicken broth. A simplified, hands-off version of the Spanish classic.

Wild rice with dried chestnuts, currants, aniseed, shallots, and orange zest. Includes both pressure cooker and stovetop methods. An elegant vegetarian side dish.

Seafood paella this style is a streamlined, home-kitchen riff on the Spanish classic. Rice, chicken, and seafood mingle with red pepper, tomato, and jalapeno for a weeknight one-pan dinner.

Spicy Spam kabobs grilled with pineapple chunks wrapped in snow peas and red bell pepper, marinated in a lemon-thyme-oregano sauce with red pepper flakes. Served over rice for a fun, retro cookout meal.