60 Healthy Brown Rice Recipes Loaded with Flavor

From the Recipe Creator: Rice is truly one of the world's most versatile foods. Arkansas is the top rice-producing state in the country, so this recipe surely represents our region.

From the Recipe Creator: My friends tell me this is one of the best soups they’ve ever had. One even said it’s “perfect.” No one guesses that it’s healthy!—Sarah Ott, Blanchardville, Wisconsin.

From the Recipe Creator: This recipe makes a big batch of delicious, meaty gumbo. Stash some away in the freezer for days you don't feel like cooking. —Diane Smith, Pine Mountain, Georgia

From the Recipe Creator: Such a cool idea for a light lunch or even an appetizer simply served in small lettuce leaves. When I want to make it easier for my kids to eat, I mix it all up with shredded lettuce and serve in a bowl. —Diana Rios, Lytle, Texas

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

From the Recipe Creator: My meatless version of Korean bibimbap is tasty, pretty and easy to tweak for different spice levels. —Devon Delaney, Westport, Connecticut

From the Recipe Creator: Ready to turn over a new burger? I guarantee no one will be missing the beef after tasting these vegetarian burgers. They're moist, tender and full of flavor. —Denise Hollebeke, Penhold, Alberta

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

From the Recipe Creator: On cold or rainy days, this comforting beans and rice dish really fills the tummy. Sometimes I use pinto beans instead of kidney beans or white rice instead of brown. Add rolls and a green salad, and dinner is served! —Lorraine Caland, Shuniah, Ontario

From the Recipe Creator: This is a lighter version of a restaurant favorite. I also recommend trying these wraps with ground chicken or turkey.—Robin Haas, Cranston, Rhode Island

From the Recipe Creator: Here's one of my husband's favorite dishes. When it's in season, substitute fresh corn for frozen. Add a dash of cayenne pepper if you like a little heat. —Sheila Gomez, Shawnee, Kansas

From the Recipe Creator: Dirty rice from a restaurant or box can end up having a surprisingly high amount of sodium and fat. This fast recipe is a hearty, healthy way to trim it down. —Raquel Haggard, Edmond, Oklahoma

From the Recipe Creator: During my undergrad years, my roommate taught me how to cook vegetarian dishes like brown rice with pintos. It's so versatile; you can turn it into a wrap or casserole. —Natalie Van Apeldoorn, Vancouver, British Columbia

From the Recipe Creator: If you’re in for a busy evening, here’s a great way to ensure you can still have a healthful supper. It’s tasty and traditional, and easy, too!

From the Recipe Creator: We love this tasty dinner. It’s quick to prepare, making it a great (and yummy!) meal when you’re running late. You’ll love the easy cleanup, too! —Joan Hallford, North Richland Hills, Texas

From the Recipe Creator: Getting my meat-loving husband and two sons, ages 5 and 7, to eat more veggies had always been a struggle until I whipped up this stir-fry. I was shocked when they cleaned their plates and asked for seconds. —Abbey Hoffman, Ashland, Ohio

From the Recipe Creator: I needed to use pork tenderloin from my fridge, but I didn't want to wait for it to roast. I tried this, and it was not only quick but my family loves it. You can play with different preserves to make your favorite flavors. —Mildred Lynn Caruso, Brighton, TN

From the Recipe Creator: This beef is delicious whether you serve it all rolled up in a tortilla, with corn salsa in a burrito, in a bun or over rice or mashed potatoes. So many options! —Darcy Williams, Omaha, Nebraska

From the Recipe Creator: My chimichangas get lovin’ from the oven so they’re a bit healthier. Black beans and corn make it meatless. And it’s a smart way to use leftover rice. —Kimberly Hammond, Kingwood, Texas

From the Recipe Creator: This is a great easy chicken jambalaya recipe. It's great to serve at parties and it reheats well after! —Lynn Desjardins, Atkinson, New Hampshire

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

From the Recipe Creator: My husband loves pork chops, so I try to find new ways to use them. He calls this version "restaurant quality!" —Nicole Clayton, Prescott, Arizona

From the Recipe Creator: Chloe, my 3-year-old, is a big fan of these healthy peppers, which have a wonderful thyme flavor. She likes to help mix the ingredients and make meals with me. —Jennifer Kent, Media, Pennsylvania

From the Recipe Creator: Perfect for an end-of-the-week meal, this sensational dish comes together quickly with leftover rice. I learned a great tip for the steak recently: Partially freeze it, and it will be easy to cut into thin slices. —Simone Garza, Evansville, Indiana

From the Recipe Creator: We eat meatless meals a few times a week, so I replaced the beef with nutty brown rice to bulk up these tacos. Sometimes I also like to swap in quinoa for the rice. —Kristin Rimkus, Snohomish, Washington

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

From the Recipe Creator: I've been a vegetarian since high school, so modifying recipes to fit my meatless requirements is a challenge I enjoy. This soup tastes rich and creamy and is packed with nutrients! —Carissa Sumner, Washington, DC

From the Recipe Creator: Frying anything at home is a little intimidating for me, but I love egg rolls. With this recipe, I've figured out a way to get the best part of the eggroll—without the mess. If you prefer a traditional egg rolls made with wrappers, you can use this as the filling! —Sue Mitchell, Leakey, Texas

From the Recipe Creator: This lentil loaf is so flavorful, you won't miss the meat. And it's packed with fiber and nutrients. —Tracy Fleming, Phoenix, Arizona

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

From the Recipe Creator: In the summer I love to serve these peppers with salad and a roll. At the end of summer, I freeze them for cold months when produce costs are high. For a hot meal on a cold day, I love to serve them with a side of warm pasta tossed in olive oil. —Renee Hollobaugh, Altoona, Pennsylvania

From the Recipe Creator: My mom is famous for her Spanish rice recipe, the ultimate comfort food. When I want a taste of home, I whip up this dish. Punch up the flavor with a little lime and extra chili powder. —Joan Hallford, North Richland Hills, Texas

From the Recipe Creator: My son's favorite food is shrimp, so I'm always looking for quick and simple ways to make it. In this recipe, sometimes I use garlic salt instead of minced garlic cloves and salt. —Julie Trani, Chesapeake, Virginia

From the Recipe Creator: This versatile, colorful dish complements a variety of meats or other vegetarian entrees. To give this dish a crunchy texture and additional flavor and protein, stir in 2 cups of bean sprouts just before serving. —Paulette Cross, Lowville, New York

From the Recipe Creator: As a working mom with two kids, I have little time to prepare something hearty during the week. This recipe is easily tossed together in the morning and fabulous to come home to at night. Both of my picky eaters love it! —Jessica Costello, Westminster, Massachusetts

From the Recipe Creator: I love Southwest-inspired cuisine, but the dishes are often unhealthy. As a dietitian, I try to come up with nutritious twists on recipes, which is how my stuffed peppers dish was born. —Amber Massey, Argyle, Texas

From the Recipe Creator: I developed this recipe when corn was in the farmer's market and big, red, juicy tomatoes were in my garden. To make this wrap light and healthy, I use fat-free sour cream, whole grain tortillas and brown rice. Although it's vegetarian by nature, change it up with a large chicken breast, diced small. —Cindy Beberman, Orland Park, Illinois

From the Recipe Creator: Years ago my husband and I were vacationing in France and came across an open market where a man from Spain was making paella in a skillet; we've been hooked ever since. I love to whip this up for a large group, but if the gathering is small, I know I can easily freeze leftovers for another time. —Joni Hilton, Rocklin, California

From the Recipe Creator: I created this recipe by combining a bunch of taco ingredients that my kids like. Once it’s ready, I often keep the beef mixture warm in a slow cooker so the kids can quickly fill taco shells after an afternoon of rigorous soccer practice. —Susan Scully, Mason, Ohio

From the Recipe Creator: I had a similar rice bowl on vacation and re-created this lighter version at home. It takes me back to the islands every time I make it. Try grilling the shrimp for more beachy flavor. —Lauren Katz, Ashburn, Virginia

From the Recipe Creator: No one will miss the meat when you dish up these satisfying burritos bursting with a fresh-tasting filling. They’re fast to fix and won’t put a dent in your wallet. —Sharon W. Bickett, Chester, South Carolina

From the Recipe Creator: Oh what fun it is to prepare a heavenly salmon with only five ingredients. My dressing serves as a glaze and a flavor-booster for the rice. —Naylet LaRochelle, Miami, Florida

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

From the Recipe Creator: My meat and potatoes husband goes for this cheesy, hearty black beans and rice recipe, and the kids gobble it up. For extra kick, add a splash of hot sauce. —Stephanie Lambert, Moseley, Virgina

From the Recipe Creator: Mangoes are my son's favorite fruit, so I was ecstatic to incorporate them into a healthy dessert. You can also use ripe bananas instead of mango, almond extract instead of vanilla or regular milk in place of soy. —Melissa McCabe, Victor, New York

From the Recipe Creator: This chili is a keeper. Make it on Sunday and you get lunch for the rest of the week, too. —Amy Chalmers, Poughkeepsie, New York

From the Recipe Creator: Filling and fast, this dish has become a favorite in my family. It could be served as a side or a main dish. —Barbara Musgrove, Fort Atkinson, Wisconsin

From the Recipe Creator: This filling rice dish, full of big chunks of butternut squash and sweet potatoes, is a standout combination of sweet and savory flavors. —Taste Recipes Test Kitchen

From the Recipe Creator: Busy weeknights don't stop my husband from firing up the grill. This meal-in-one comes together fast. Try it with chimichurri and cotija cheese. —Naylet LaRochelle, Miami, Florida

From the Recipe Creator: An authentic Cajun dish, this tastes even better if refrigerated overnight to allow all the flavors to blend.

From the Recipe Creator: Here's a twist on classic meat loaf. You can make these loaves ahead, and they’ll last for a few days. Make meat loaf sandwiches with the leftovers, buns and a little Monterey Jack cheese. —Tasha Tully, Owings Mills, Maryland

From the Recipe Creator: We have a large asparagus patch and are able to freeze a lot for the year. My recipe highlights the flavor of the vegetable and is very easy to make. —Sherri Melotik, Oak Creek, Wisconsin

From the Recipe Creator: For this easy-to-make main dish salad, you can prepare the rice mixture and chop the vegetables ahead of time. Cook the shrimp at the last minute, then assemble it all together for a light yet satisfying meal. —Diane Nemitz, Ludington, Michigan

From the Recipe Creator: This speedy salmon recipe couldn't be any easier. The store-bought sesame ginger dressing saves time and adds extra flavor to this healthy dish. — Naylet LaRochelle, Miami, Florida

From the Recipe Creator: I made my mother's famous roast beef hash healthier by using cremini mushrooms instead of beef, and brown rice instead of potatoes. It's ideal for a light main dish. —Lily Julow, Lawrenceville, Georgia

From the Recipe Creator: The spicy sausage in this quick skillet dish gives it a kick, and the sliced apples are a pleasant, tart surprise. —Jamie Jones, Madison, Georgia

From the Recipe Creator: Delicious and nutritious, this dish was a favorite of the kids who participated in the junior chef classes I taught at my church. The recipe encouraged creativity and healthy eating as students designed their own salsa bowls using whole grains, vegetables and lean protein. —Jean Gottfried, Upper Sandusky, Ohio

From the Recipe Creator: For those of us who are white rice lovers at heart, this recipe makes brown rice taste great! Everyone takes seconds; it is that good. It is so easy to prepare. To convert for vegetarians, just substitute veggie broth for the beef broth. Any leftovers are delicious the next day. —Amy Berry, Poland, Maine