143 white rice recipes

Rice primavera with broccoli, zucchini, mushrooms, and tomatoes in a light parmesan-mayo sauce. Vegetarian one-skillet weeknight dinner. Lighter than pasta primavera.

Grilled bonito fillets over rice with a Caribbean Andalouse sauce of eggplant, bell peppers, tomatoes, and white wine spiked with Bajan seasoning and pepper sauce.

An East Indian twist on Chinese fried rice, perfect for using up any leftover meat or just go with the veggies.

A traditional Italian way to cook rice which results in a creamy side dish

Green bean almond rice with brown rice cooked in beef broth, toasted slivered almonds, red bell pepper, and tarragon. A savory side dish ready in 30 minutes.

Calamaria Parayemista, Greek stuffed squid filled with spiced rice, tomato puree, cinnamon, and cloves, then braised in white wine. A traditional Greek mezze appetizer.

Lobster in tomato sauce with saffron rice: Mediterranean-style shelled lobster simmered in tomato, white wine, orange juice, fennel, and saffron, thickened with lobster coral and liver. A rustic European coastal seafood feast.

Soupe de potiron is a French Provencal pumpkin soup with white onion, sage, garlic and a handful of rice for body. Pureed, then finished with Parmesan shavings. A simple, peasant-style fall soup.

Greek stuffed tomatoes loaded with seasoned lamb, rice, fresh mint, and a splash of white wine, baked until the shells are tender and the filling is fragrant. A Mediterranean classic that brings the flavors of the Greek islands to your table.

Cashew nut risotto with basmati and wild rice, mushrooms, red pepper, peas, and Parmesan. A British-style rice dish from legendary cook Marguerite Patten.

Chicken breasts marinated in white wine, olive oil, garlic, and oregano, then roasted until crispy with a golden Parmesan crust. Served over spinach and rice for an Italian feast that feeds a crowd.

Kalamaria Parayemista: Greek stuffed squid filled with cinnamon-spiced rice, tomato, and chopped tentacles, then braised in white wine until tender. A traditional Greek meze.

Asparagus risotto made with arborio rice, dry white wine, and asparagus-infused cooking water as the stock. A zero-waste Italian technique that builds deep flavor from stalk to tip.

Crunchy, zesty Texas caviar loaded with black beans, pinto beans, corn, bell peppers, jalapeno, and cilantro in a tangy rice vinegar dressing. The ultimate game day dip for a crowd.

Orange honeyed chicken breasts simmered in orange juice and honey, then topped with a wine-thickened pan sauce studded with fresh orange sections and zest. Served over rice.

Saffron-infused rice topped with slow-cooked black beans and a fresh tomato-cumin garnish. A vibrant, naturally vegan bowl built from three simple components.