Recipes With Brown Rice | Taste Recipes https://www.tasteofhome.com/recipes/ingredients/rice-grains/rice/brown-rice/ Find Recipes, Appetizers, Desserts, Holiday Recipes & Healthy Cooking Tips Thu, 01 May 2025 00:25:29 +0000 en-US hourly 6 https://wordpress.org/?v=6.4.2 https://www.tasteofhome.com/wp-content/uploads/2018/09/TOH_Pinterest_ProfilePhoto_RedBkg.png?resize=32,32 Recipes With Brown Rice | Taste Recipes https://www.tasteofhome.com/recipes/ingredients/rice-grains/rice/brown-rice/ 32 32 Brown Rice Chutney Salad https://www.tasteofhome.com/recipes/brown-rice-chutney-salad/ Fri, 17 Jan 2025 19:43:32 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2101328

Ingredients

  • 1/2 cup mango chutney
  • 3 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 2 teaspoons curry powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon garam masala
  • 8 cups cooked brown rice, cooled
  • 3 medium carrots, shredded
  • 3/4 cup dried cranberries
  • 1 small sweet red pepper, chopped
  • 3 green onions, sliced
  • 3 cups fresh baby spinach, chopped if desired
  • 1 medium apple, chopped
  • 1 cup salted cashews
Text Ingredients

Directions

  1. In a large bowl, whisk the first six ingredients. Add the rice, carrots, cranberries, red pepper and green onions; toss to coat. Cover and refrigerate for several hours.
  2. Just before serving, add spinach and apple; toss to combine. Sprinkle with cashews.

Nutrition Facts

1-1/2 cups: 469 calories, 17g fat (3g saturated fat), 0 cholesterol, 314mg sodium, 72g carbohydrate (19g sugars, 7g fiber), 9g protein.

]]> Beef & Rice Stuffed Cabbage Rolls https://www.tasteofhome.com/recipes/beef-rice-stuffed-cabbage-rolls/ Fri, 17 Jan 2025 19:42:43 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2101285

Ingredients

  • 12 cabbage leaves
  • 1 cup cooked brown rice
  • 1/4 cup finely chopped onion
  • 1 large egg, lightly beaten
  • 1/4 cup fat-free milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 pound lean ground beef (90% lean)
  • SAUCE:
  • 1 can (8 ounces) tomato sauce
  • 1 tablespoon brown sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon Worcestershire sauce
Text Ingredients

Directions

  1. In batches, cook cabbage in boiling water 3-5 minutes or until crisp-tender. Drain; cool slightly. Trim the thick vein from the bottom of each cabbage leaf, making a V-shaped cut.
  2. In a large bowl, combine rice, onion, egg, milk, salt and pepper. Add beef; mix lightly but thoroughly. Place about 1/4 cup beef mixture on each cabbage leaf. Pull together cut edges of leaf to overlap; fold over filling. Fold in sides and roll up.
  3. Place 6 rolls in a 4- or 5-qt. slow cooker, seam side down. In a bowl, mix sauce ingredients; pour half of the sauce over cabbage rolls. Top with remaining rolls and sauce. Cook, covered, on low 6-8 hours or until a thermometer inserted in beef reads 160° and cabbage is tender.

Nutrition Facts

2 cabbage rolls: 204 calories, 7g fat (3g saturated fat), 83mg cholesterol, 446mg sodium, 16g carbohydrate (5g sugars, 2g fiber), 18g protein. Diabetic Exchanges: 2 lean meat, 1 starch.

]]> Apple-Balsamic Pork Chops & Rice https://www.tasteofhome.com/recipes/apple-balsamic-pork-chops-rice/ Fri, 17 Jan 2025 19:35:28 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2100846

Ingredients

  • 4 boneless pork loin chops (6 ounces each)
  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon pepper, divided
  • 1 tablespoon canola oil
  • 2 medium Gala apples, cut into 1/2-inch pieces
  • 2 cups sliced fresh mushrooms
  • 1 medium onion, chopped
  • 1-1/2 cups instant brown rice
  • 1 cup reduced-sodium chicken broth
  • 2 tablespoons balsamic vinegar
  • 1/4 teaspoon dried thyme
Text Ingredients

Directions

  1. Sprinkle pork chops with 1/4 teaspoon salt and 1/4 teaspoon pepper. In a large skillet, heat oil over medium heat. Brown pork chops on both sides; remove from pan.
  2. Add apples, mushrooms and onion to the skillet; cook and stir 4-5 minutes or until tender. Stir in rice, broth, vinegar, thyme, and remaining salt and pepper. Bring to a boil. Reduce heat; cook, covered, 5 minutes.
  3. Place pork chops over top; cook, covered, 4-6 minutes or until a thermometer inserted in pork reads 145°. Let stand 5 minutes before serving.

Nutrition Facts

1 pork chop with 1 cup rice: 454 calories, 15g fat (4g saturated fat), 82mg cholesterol, 498mg sodium, 42g carbohydrate (11g sugars, 4g fiber), 38g protein. Diabetic Exchanges: 5 lean meat, 2 starch, 1 fat, 1/2 fruit.

]]> Shrimp and Pineapple Fried Rice https://www.tasteofhome.com/recipes/shrimp-and-pineapple-fried-rice/ Fri, 17 Jan 2025 19:32:38 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2100689

Ingredients

  • 2 large eggs
  • 1 small onion, chopped
  • 1 teaspoon canola oil
  • 3 garlic cloves, minced
  • 3 cups cooked instant brown rice
  • 1 can (20 ounces) unsweetened pineapple chunks, drained
  • 1/2 pound cooked medium shrimp, peeled and deveined
  • 1/2 cup chopped cashews
  • 1/2 cup frozen peas, thawed
  • 2 green onions, sliced
  • 3 tablespoons reduced-sodium soy sauce
  • 1 tablespoon hoisin sauce
  • 1 teaspoon sugar
  • 1 teaspoon sesame oil
  • 1/4 teaspoon pepper
Text Ingredients

Directions

  1. In a small bowl, whisk eggs. Heat a large skillet coated with cooking spray over medium heat. Add eggs. Cook and stir until set; remove from the skillet and keep warm.
  2. In the same skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the rice, pineapple, shrimp, cashews, peas and green onions; heat through. Combine the soy sauce, hoisin sauce, sugar, sesame oil and pepper; stir into rice mixture. Stir in eggs.

Nutrition Facts

1-1/3 cups: 342 calories, 10g fat (2g saturated fat), 128mg cholesterol, 521mg sodium, 46g carbohydrate (13g sugars, 4g fiber), 16g protein.

]]> Great Grain Burgers https://www.tasteofhome.com/recipes/great-grain-burgers/ Fri, 17 Jan 2025 19:20:59 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2099925

Ingredients

  • 1/2 cup uncooked brown rice
  • 1/2 cup uncooked bulgur
  • 1 tablespoon salt-free seasoning blend
  • 1/4 teaspoon poultry seasoning
  • 2 cups water
  • 1/4 cup egg substitute
  • 1/2 cup fat-free cottage cheese
  • 2 cups finely chopped fresh mushrooms
  • 3/4 cup old-fashioned oats
  • 1/3 cup finely chopped onion
  • 2 tablespoons minced fresh parsley
  • 1 teaspoon salt
  • 1/2 teaspoon dried basil
  • 1/8 teaspoon celery seed
  • 1 cup shredded part-skim mozzarella cheese
  • 1/4 cup shredded reduced-fat cheddar cheese
  • 3 teaspoons canola oil, divided
  • 12 sandwich rolls
  • Optional toppings: Watercress and tomato, red onion and avocado slices
Text Ingredients

Directions

  1. Place the first 5 ingredients in a large saucepan; bring to a boil. Reduce heat; simmer, covered, until rice is tender, about 30 minutes. Remove to a bowl; cool slightly. Refrigerate, covered, until cold.
  2. Place egg substitute and cottage cheese in a blender; cover and process until smooth. Transfer to a large bowl. Stir in mushrooms, oats, onion, parsley and seasonings. Add mozzarella cheese, cheddar cheese and rice mixture; mix well. Refrigerate, covered, 2 hours or overnight before shaping.
  3. Shape 1/2 cupfuls of mixture into patties, pressing to adhere. In a large nonstick skillet, heat 1 teaspoon oil over medium heat; cook 4 patties until lightly browned, about 5 minutes per side. Repeat with remaining patties and oil. Serve on rolls, with toppings as desired.

Nutrition Facts

1 burger: 335 calories, 9g fat (3g saturated fat), 8mg cholesterol, 701mg sodium, 51g carbohydrate (6g sugars, 3g fiber), 14g protein.

]]> Slow-Cooker Chicken and Rice https://www.tasteofhome.com/recipes/slow-cooker-chicken-and-rice-recipe/ Tue, 12 Mar 2024 21:10:08 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1952545

Ingredients

  • 2 cups chicken stock
  • 2 medium carrots, diced
  • 1 small onion, chopped
  • 1 cup uncooked long grain brown rice
  • 1 cup frozen peas, thawed
  • 1-1/2 teaspoons dried basil
  • 4 bone-in chicken thighs, skin removed (about 1-1/2 pounds)
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup shredded Parmesan cheese, optional
Text Ingredients

Directions

  1. In a 4- or 5-qt. slow cooker, add stock, carrots, onion, rice, peas and basil; stir to combine. Sprinkle chicken with salt and pepper; layer on top of the rice mixture. Cook, covered, on low until a thermometer inserted into chicken reads 170°-175°, 4-5 hours.
  2. Remove chicken. When cool enough to handle, remove meat from bones; discard bones. Shred meat with two forks; return to slow cooker. Heat through. If desired, serve with Parmesan cheese.

Nutrition Facts

1-1/2 cups: 419 calories, 11g fat (3g saturated fat), 87mg cholesterol, 692mg sodium, 46g carbohydrate (5g sugars, 6g fiber), 32g protein. Diabetic Exchanges: 4 lean meat, 2-1/2 starch, 1 vegetable, 1/2 fat.

]]> Greek Chicken & Rice https://www.tasteofhome.com/recipes/greek-chicken-rice/ Mon, 01 Jan 0001 06:00:00 +0000 http://origin-www.tasteofhome.com/recipes/greek-chicken-rice/

Ingredients

  • 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 2 teaspoons olive oil
  • 1 jar (12 ounces) marinated quartered artichoke hearts, drained and chopped
  • 1 jar (12 ounces) roasted sweet red peppers, drained and chopped
  • 1/3 cup oil-packed sun-dried tomatoes, chopped
  • 1/3 cup Greek olives, sliced
  • 1 package (8.8 ounces) ready-to-serve brown rice
  • 1 tablespoon minced fresh parsley
Text Ingredients

Directions

  1. Sprinkle chicken with garlic powder and pepper. In a large skillet, heat oil over medium heat. Add chicken; cook and stir until no longer pink, 8-10 minutes. Stir in artichokes, roasted peppers, tomatoes and olives. Cook and stir until heated through, 3-5 minutes.
  2. Meanwhile, prepare rice according to package directions. Serve with chicken. Sprinkle with parsley.

Greek Chicken & Rice Tips

What kind of rice is used in Greek food?

Most Greek dishes use long-grain white rice, though whole-grain brown rice may occasionally be used.

What goes well with Greek chicken and rice?

Greek chicken and rice goes well with many things, including cucumber salad, corn and zucchini or pita chips. You can also top servings with tzatziki sauce.

What else can I add to this Green chicken recipe?

You can add many things to this recipe. For a boost of flavor, toss in more Greek olives, minced garlic or a squeeze of fresh juice or grated lemon zest. Experiment with adding additional herbs or seasonings, like oregano or dill. Research contributed by Mark Neufang, Taste Recipes Culinary Assistant

Nutrition Facts

1-1/4 cups: 436 calories, 21g fat (4g saturated fat), 63mg cholesterol, 1008mg sodium, 29g carbohydrate (3g sugars, 7g fiber), 26g protein.

]]> Rice Salad https://www.tasteofhome.com/recipes/mediterranean-brown-rice-salad/ Mon, 01 Jan 0001 06:00:00 +0000 http://origin-www.tasteofhome.com/recipes/mediterranean-brown-rice-salad/

Ingredients

  • 1-1/2 cups uncooked long grain brown rice
  • 3-1/2 cups water
  • 2 tablespoons white vinegar
  • 2 tablespoons balsamic vinegar
  • 1 garlic clove, minced
  • 3/4 teaspoon pepper
  • 1/2 teaspoon salt
  • 1/2 cup olive oil
  • 1/4 cup chopped fresh basil
  • 6 ounces fresh baby spinach (about 8 cups), coarsely chopped
  • 16 ounces cherry tomatoes, halved
  • 6 green onions, thinly sliced
  • 2 cups (8 ounces) crumbled feta cheese
Text Ingredients

Directions

  1. In a saucepan, combine rice and water; bring to a boil. Reduce heat; simmer, covered, until rice is tender and liquid is absorbed, 35-40 minutes.
  2. Meanwhile, for dressing, place vinegars, garlic, pepper and salt in bowl and whisk together. While whisking, gradually add oil in a steady stream. Stir in basil.
  3. Place spinach in a large bowl; add cooked rice. Stir in tomatoes, green onions and dressing; toss until spinach is wilted. Gently stir in feta. Loosely cover and refrigerate 2 hours or until cold.

Nutrition Facts

3/4 cup: 55 calories, 3g fat (2g saturated fat), 10mg cholesterol, 291mg sodium, 3g carbohydrate (1g sugars, 1g fiber), 4g protein.

]]> Pressure-Cooker Beef and Rice Cabbage Rolls https://www.tasteofhome.com/recipes/pressure-cooker-beef-and-rice-cabbage-rolls/ Thu, 04 Apr 2019 15:31:00 +0000 http://origin-www.tasteofhome.com/recipes/pressure-cooker-beef-and-rice-cabbage-rolls/

Ingredients

  • 1 small head cabbage
  • 1 cup cooked brown rice
  • 1/4 cup finely chopped onion
  • 1 large egg, lightly beaten
  • 1/4 cup fat-free milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 pound lean ground beef (90% lean)
  • 1/2 cup plus 2 tablespoons water, divided
  • 1 can (8 ounces) tomato sauce
  • 1 tablespoon brown sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon Worcestershire sauce
  • 2 tablespoons cornstarch
Text Ingredients

Directions

  1. Core cabbage head. Cook cabbage, stem side down, in boiling water to cover just until outer leaves separate easily from head without tearing. Reserve 12 large leaves for rolls (refrigerate remaining cabbage for another use). Trim the thick vein from the bottom of each leaf, making a V-shaped cut.
  2. In a large bowl, combine rice, onion, egg, milk, salt and pepper. Add beef, mix lightly but thoroughly. Place about 1/4 beef mixture on each leaf. Pull together cut edges of leaf to overlap; fold over filling. Fold in sides and roll up.
  3. Place trivet insert and 1/2 cup water in a 6-qt. electric pressure cooker. Set 6 rolls on trivet, seam side down. In a bowl, mix tomato sauce, brown sugar, lemon juice and Worcestershire sauce; pour half the sauce over cabbage rolls. Top with remaining rolls and sauce.
  4. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 15 minutes. Quick-release pressure. A thermometer inserted in beef should read at least 160°.
  5. Remove rolls to a serving platter; keep warm. Remove trivet. In a small bowl, mix cornstarch and remaining 2 tablespoons water until smooth; stir into pressure cooker. Select saute setting and adjust for low heat. Simmer, stirring constantly, until thickened, 1-2 minutes. Serve with rolls.

Nutrition Facts

2 cabbage rolls: 219 calories, 8g fat (3g saturated fat), 78mg cholesterol, 446mg sodium, 19g carbohydrate (5g sugars, 2g fiber), 18g protein. Diabetic Exchanges: 2 lean meat, 1 starch.

]]> 60 Healthy Brown Rice Recipes Loaded with Flavor https://www.tasteofhome.com/collection/healthy-brown-rice-recipes/ Thu, 28 Feb 2019 08:08:45 +0000 http://origin-www.tasteofhome.com/?post_type=collection&p=900009 From meaty slow-cooked jambalaya to garlic shrimp and rice salad, these healthy brown rice recipes amp up the flavor but tone down the calories at 550 or less. With less than 6 grams of saturated fat and less than 800 milligrams of sodium per serving, healthy never tasted so good.

The post 60 Healthy Brown Rice Recipes Loaded with Flavor appeared first on Taste Recipes.

]]>

Southwest Vegetarian Bake

This veggie-packed casserole hits the spot on chilly nights. It’s a healthy canned vegetable recipe that’s perfect anytime I have a taste for Mexican food with all the fixings. —Patricia Gale, Monticello, Illinois

Go to Recipe

Contest-Winning Curried Rice Salad

3 Reviews
Contest Winner
Test Kitchen Approved
Total Time10 min
Servings8 servings
Go to Recipe
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.
Nutrition Facts:1 cup: 337 calories, 20g fat (3g saturated fat), 38mg cholesterol, 260mg sodium, 27g carbohydrate (13g sugars, 2g fiber), 13g protein.

Brown Rice Mulligatawny

5 Reviews
Test Kitchen Approved
Total Time1 hour 20 min
Servings5 servings
Go to Recipe
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.
Nutrition Facts:1 cup with 1 tablespoon sour cream: 229 calories, 8g fat (4g saturated fat), 60mg cholesterol, 689mg sodium, 17g carbohydrate (5g sugars, 2g fiber), 22g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 fat, 1 vegetable, 1/2 starch.

Meaty Slow-Cooked Jambalaya

19 Reviews
Test Kitchen Approved
Total Time7 hours 40 min
Servings12 servings (3 quarts)
Go to Recipe
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
Nutrition Facts:1 cup jambalaya with 2/3 cup cooked rice: 387 calories, 10g fat (3g saturated fat), 164mg cholesterol, 674mg sodium, 37g carbohydrate (4g sugars, 4g fiber), 36g protein. Diabetic Exchanges: 3 lean meat, 2-1/2 starch.

Asian Turkey Lettuce Wraps

6 Reviews
Test Kitchen Approved
Total Time30 min
Servings4 servings
Go to Recipe
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
Nutrition Facts:2 filled lettuce cups: 353 calories, 13g fat (3g saturated fat), 90mg cholesterol, 589mg sodium, 35g carbohydrate (5g sugars, 4g fiber), 24g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable, 1/2 fat.

Chicken, Rice and Beans

65 Reviews
Test Kitchen Approved
Total Time25 min
Servings4 servings
Go to Recipe
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.

Stir-Fry Rice Bowl

15 Reviews
Test Kitchen Approved
Total Time30 min
Servings4 servings
Go to Recipe
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
Nutrition Facts:1 serving: 305 calories, 11g fat (2g saturated fat), 186mg cholesterol, 364mg sodium, 40g carbohydrate (4g sugars, 4g fiber), 12g protein. Diabetic Exchanges: 2 starch, 1 vegetable, 1 medium-fat meat, 1 fat.

Mushroom Burgers

43 Reviews
Contest Winner
Test Kitchen Approved
Total Time25 min
Servings4 servings
Go to Recipe
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
Nutrition Facts:1 burger: 330 calories, 13g fat (5g saturated fat), 121mg cholesterol, 736mg sodium, 42g carbohydrate (4g sugars, 5g fiber), 14g protein. Diabetic Exchanges: 3 starch, 1 medium-fat meat, 1/2 fat.

Korean Beef and Rice

108 Reviews
Total Time15 min
Servings4 servings
Go to Recipe
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.

Beans and Rice Dinner

29 Reviews
Test Kitchen Approved
Total Time30 min
Servings4 servings
Go to Recipe
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
Nutrition Facts:1-1/2 cups: 354 calories, 8g fat (3g saturated fat), 13mg cholesterol, 549mg sodium, 58g carbohydrate (13g sugars, 12g fiber), 15g protein.

Orange Beef Lettuce Wraps

6 Reviews
Test Kitchen Approved
Total Time35 min
Servings8 servings
Go to Recipe
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
Nutrition Facts:1 wrap: 250 calories, 8g fat (3g saturated fat), 53mg cholesterol, 462mg sodium, 26g carbohydrate (11g sugars, 2g fiber), 19g protein. Diabetic Exchanges: 2 starch, 2 lean meat.

Confetti Kielbasa Skillet

24 Reviews
Test Kitchen Approved
Total Time30 min
Servings4 servings
Go to Recipe
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
Nutrition Facts:1-1/4 cups: 347 calories, 9g fat (1g saturated fat), 31mg cholesterol, 692mg sodium, 45g carbohydrate (4g sugars, 7g fiber), 18g protein. Diabetic Exchanges: 3 starch, 2 lean meat, 1/2 fat.

Dirty Rice with Ground Beef

18 Reviews
Test Kitchen Approved
Total Time30 min
Servings4 servings
Go to Recipe
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
Nutrition Facts:1-1/2 cups: 291 calories, 10g fat (4g saturated fat), 71mg cholesterol, 422mg sodium, 23g carbohydrate (3g sugars, 2g fiber), 25g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 vegetable.

Warm Rice & Pintos Salad

4 Reviews
Test Kitchen Approved
Total Time30 min
Servings4 servings
Go to Recipe
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
Nutrition Facts:1 serving: 331 calories, 8g fat (2g saturated fat), 7mg cholesterol, 465mg sodium, 50g carbohydrate (5g sugars, 9g fiber), 12g protein. Diabetic Exchanges: 2-1/2 starch, 2 vegetable, 1 lean meat, 1/2 fat.

Chicken Chop Suey

5 Reviews
Test Kitchen Approved
Total Time5 hours 50 min
Servings9 servings
Go to Recipe
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!
Nutrition Facts:1 cup: 178 calories, 6g fat (2g saturated fat), 50mg cholesterol, 739mg sodium, 12g carbohydrate (3g sugars, 3g fiber), 19g protein. Diabetic Exchanges: 2 lean meat, 1 vegetable.

Hearty Turkey & Rice

6 Reviews
Test Kitchen Approved
Total Time25 min
Servings4 servings
Go to Recipe
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
Nutrition Facts:1 cup turkey mixture with 3/4 cup rice (calculated without optional toppings): 354 calories, 5g fat (2g saturated fat), 55mg cholesterol, 732mg sodium, 40g carbohydrate (10g sugars, 3g fiber), 34g protein. Diabetic Exchanges: 4 lean meat, 2 starch, 2 vegetable, 1/2 fat.

Veggie-Cashew Stir-Fry

7 Reviews
Test Kitchen Approved
Total Time35 min
Servings4 servings
Go to Recipe
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
Nutrition Facts:1-1/2 cups: 385 calories, 16g fat (3g saturated fat), 0 cholesterol, 671mg sodium, 56g carbohydrate (15g sugars, 6g fiber), 9g protein.

Apricot-Rosemary Pork Medallions

6 Reviews
Test Kitchen Approved
Total Time40 min
Servings8 servings
Go to Recipe
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
Nutrition Facts:1 serving: 404 calories, 9g fat (2g saturated fat), 64mg cholesterol, 321mg sodium, 53g carbohydrate (12g sugars, 4g fiber), 28g protein.

Chipotle Shredded Beef

29 Reviews
Test Kitchen Approved
Total Time8 hours 25 min
Servings10 servings
Go to Recipe
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
Nutrition Facts:2/3 cup beef mixture with 1/2 cup cooked rice (calculated without optional ingredients): 345 calories, 13g fat (4g saturated fat), 74mg cholesterol, 194mg sodium, 31g carbohydrate (6g sugars, 3g fiber), 26g protein. Diabetic Exchanges: 3 lean meat, 2 starch.

No-Fry Black Bean Chimichangas

2 Reviews
Test Kitchen Approved
Total Time25 min
Servings6 servings
Go to Recipe
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
Nutrition Facts:1 chimichanga: 337 calories, 5g fat (0 saturated fat), 0 cholesterol, 602mg sodium, 58g carbohydrate (2g sugars, 10g fiber), 13g protein.

Chicken Jambalaya

11 Reviews
Test Kitchen Approved
Total Time1 hour 20 min
Servings6 servings
Go to Recipe
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
Nutrition Facts:1 cup: 285 calories, 4g fat (1g saturated fat), 43mg cholesterol, 654mg sodium, 41g carbohydrate (4g sugars, 4g fiber), 21g protein. Diabetic Exchanges: 2-1/2 starch, 2 lean meat.

Cabbage Rolls

34 Reviews
Contest Winner
Test Kitchen Approved
Total Time1 hour 55 min
Servings6 servings
Go to Recipe
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.

Balsamic Pork Chops

47 Reviews
Contest Winner
Test Kitchen Approved
Total Time30 min
Servings4 servings
Go to Recipe
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
Nutrition Facts:1 pork chop with 3 tablespoons sauce: 715 calories, 41g fat (17g saturated fat), 169mg cholesterol, 557mg sodium, 41g carbohydrate (40g sugars, 1g fiber), 46g protein.

Turkey-Thyme Stuffed Peppers

5 Reviews
Test Kitchen Approved
Total Time40 min
Servings4 servings
Go to Recipe
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
Nutrition Facts:2 stuffed pepper halves: 423 calories, 13g fat (3g saturated fat), 82mg cholesterol, 670mg sodium, 43g carbohydrate (10g sugars, 6g fiber), 31g protein. Diabetic Exchanges: 3 medium-fat meat, 2 starch, 2 vegetable.

Ginger Steak Fried Rice

7 Reviews
Test Kitchen Approved
Total Time30 min
Servings4 servings
Go to Recipe
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
Nutrition Facts:1-1/2 cups: 346 calories, 9g fat (3g saturated fat), 140mg cholesterol, 732mg sodium, 36g carbohydrate (5g sugars, 6g fiber), 29g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable, 1/2 fat.

Black Bean Tacos

2 Reviews
Test Kitchen Approved
Total Time30 min
Servings4 servings
Go to Recipe
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
Nutrition Facts:2 tacos: 423 calories, 12g fat (4g saturated fat), 20mg cholesterol, 682mg sodium, 64g carbohydrate (12g sugars, 10g fiber), 17g protein.

Grilled Peach, Rice & Arugula Salad

3 Reviews
Contest Winner
Test Kitchen Approved
Total Time30 min
Servings6 servings
Go to Recipe
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.

Coconut Curry Vegetable Soup

3 Reviews
Test Kitchen Approved
Total Time40 min
Servings6 servings
Go to Recipe
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
Nutrition Facts:3/4 cup: 186 calories, 8g fat (4g saturated fat), 0 cholesterol, 502mg sodium, 22g carbohydrate (3g sugars, 2g fiber), 3g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 fat.

Egg Roll in a Bowl

25 Reviews
Test Kitchen Approved
Total Time25 min
Servings4 servings
Go to Recipe
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
Nutrition Facts:1-1/4 cups chicken mixture with 3/4 cup rice: 451 calories, 11g fat (3g saturated fat), 81mg cholesterol, 591mg sodium, 58g carbohydrate (13g sugars, 6g fiber), 30g protein.

Lentil Loaf

5 Reviews
Test Kitchen Approved
Total Time1 hour 20 min
Servings6 servings
Go to Recipe
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
Nutrition Facts:1 piece: 213 calories, 5g fat (3g saturated fat), 43mg cholesterol, 580mg sodium, 29g carbohydrate (5g sugars, 5g fiber), 14g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1 vegetable, 1/2 fat.

Asian Chicken Rice Bowl

9 Reviews
Test Kitchen Approved
Total Time20 min
Servings4 servings
Go to Recipe
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.

Pronto Vegetarian Peppers

13 Reviews
Test Kitchen Approved
Total Time25 min
Servings2 servings
Go to Recipe
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
Nutrition Facts:2 stuffed pepper halves: 341 calories, 7g fat (3g saturated fat), 19mg cholesterol, 556mg sodium, 56g carbohydrate (16g sugars, 11g fiber), 19g protein.

Spanish Rice with Ground Beef

26 Reviews
Test Kitchen Approved
Total Time20 min
Servings4 servings
Go to Recipe
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
Nutrition Facts:1-1/2 cups: 408 calories, 12g fat (4g saturated fat), 71mg cholesterol, 727mg sodium, 49g carbohydrate (7g sugars, 6g fiber), 28g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 2 vegetable.

Garlic Shrimp and Rice

2 Reviews
Test Kitchen Approved
Total Time20 min
Servings4 servings
Go to Recipe
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
Nutrition Facts:1 cup: 309 calories, 15g fat (5g saturated fat), 153mg cholesterol, 656mg sodium, 22g carbohydrate (0 sugars, 2g fiber), 22g protein. Diabetic Exchanges: 3 lean meat, 2-1/2 fat, 1 starch, 1 vegetable.

Carrot Brown Rice Pilaf

4 Reviews
Test Kitchen Approved
Total Time1 hour
Servings4 servings
Go to Recipe
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
Nutrition Facts:3/4 cup: 231 calories, 4g fat (2g saturated fat), 8mg cholesterol, 551mg sodium, 44g carbohydrate (3g sugars, 3g fiber), 4g protein.

Spicy Chicken and Rice

17 Reviews
Contest Winner
Test Kitchen Approved
Total Time5 hours 50 min
Servings8 servings
Go to Recipe
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
Nutrition Facts:1-1/3 cups chicken mixture with 1 tablespoon cheese and 1 tablespoon sour cream: 389 calories, 7g fat (3g saturated fat), 59mg cholesterol, 817mg sodium, 53g carbohydrate (10g sugars, 7g fiber), 27g protein.

Fiery Stuffed Poblanos

11 Reviews
Contest Winner
Test Kitchen Approved
Total Time1 hour 10 min
Servings8 servings
Go to Recipe
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
Nutrition Facts:1 stuffed pepper: 223 calories, 5g fat (2g saturated fat), 15mg cholesterol, 579mg sodium, 32g carbohydrate (9g sugars, 7g fiber), 11g protein. Diabetic Exchanges: 2 vegetable, 1 starch, 1 lean meat, 1 fat.

Easy Southwestern Veggie Wraps

6 Reviews
Test Kitchen Approved
Total Time30 min
Servings6 servings
Go to Recipe
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
Nutrition Facts:2 halves: 295 calories, 4g fat (0 saturated fat), 2mg cholesterol, 525mg sodium, 53g carbohydrate (6g sugars, 7g fiber), 11g protein.

Shrimp & Broccoli Brown Rice Paella

9 Reviews
Contest Winner
Test Kitchen Approved
Total Time1 hour 35 min
Servings8 servings
Go to Recipe
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
Nutrition Facts:1-1/2 cups: 331 calories, 5g fat (1g saturated fat), 138mg cholesterol, 693mg sodium, 44g carbohydrate (4g sugars, 4g fiber), 27g protein. Diabetic Exchanges: 3 lean meat, 2-1/2 starch.

Texas Tacos

10 Reviews
Test Kitchen Approved
Total Time30 min
Servings10 servings
Go to Recipe
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
Nutrition Facts:2 tacos: 294 calories, 11g fat (4g saturated fat), 42mg cholesterol, 420mg sodium, 30g carbohydrate (3g sugars, 3g fiber), 17g protein. Diabetic Exchanges: 2 starch, 2 lean meat.

Caribbean Shrimp & Rice Bowl

9 Reviews
Contest Winner
Test Kitchen Approved
Total Time20 min
Servings4 servings
Go to Recipe
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
Nutrition Facts:1 serving: 498 calories, 14g fat (2g saturated fat), 145mg cholesterol, 698mg sodium, 62g carbohydrate (23g sugars, 9g fiber), 29g protein.

Corn, Rice & Bean Burritos

15 Reviews
Test Kitchen Approved
Total Time30 min
Servings8 servings
Go to Recipe
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
Nutrition Facts:1 burrito with 1 tablespoon salsa: 326 calories, 8g fat (2g saturated fat), 8mg cholesterol, 500mg sodium, 52g carbohydrate (5g sugars, 4g fiber), 13g protein.

Ginger Salmon with Brown Rice

1 Review
Test Kitchen Approved
Total Time25 min
Servings4 servings
Go to Recipe
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
Nutrition Facts:1 fillet with 1/2 cup rice mixture: 446 calories, 19g fat (3g saturated fat), 85mg cholesterol, 605mg sodium, 34g carbohydrate (6g sugars, 2g fiber), 32g protein. Diabetic Exchanges: 5 lean meat, 2 starch, 2 fat.

Avgolemono Soup

2 Reviews
Test Kitchen Approved
Total Time2 hours 50 min
Servings4 servings
Go to Recipe
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.

Black Beans with Bell Peppers & Rice

12 Reviews
Test Kitchen Approved
Total Time30 min
Servings6 servings
Go to Recipe
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
Nutrition Facts:1 cup: 347 calories, 12g fat (6g saturated fat), 25mg cholesterol, 477mg sodium, 40g carbohydrate (4g sugars, 8g fiber), 15g protein. Diabetic Exchanges: 2-1/2 starch, 2 lean meat, 1 fat.

Mango Rice Pudding

2 Reviews
Test Kitchen Approved
Total Time55 min
Servings4 servings
Go to Recipe
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
Nutrition Facts:1 cup (calculated without chopped mango): 275 calories, 3g fat (0 saturated fat), 0 cholesterol, 176mg sodium, 58g carbohydrate (20g sugars, 3g fiber), 6g protein.

Guilt-Free Chicken Chili

4 Reviews
Test Kitchen Approved
Total Time45 min
Servings8 servings
Go to Recipe
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
Nutrition Facts:3/4 chili with 1/2 cup cooked brown rice (calculated without optional toppings): 326 calories, 5g fat (1g saturated fat), 41mg cholesterol, 411mg sodium, 50g carbohydrate (7g sugars, 10g fiber), 21g protein.

Hearty Beans and Rice

6 Reviews
Test Kitchen Approved
Total Time35 min
Servings5 servings
Go to Recipe
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
Nutrition Facts:1-1/4 cups: 376 calories, 9g fat (3g saturated fat), 56mg cholesterol, 647mg sodium, 47g carbohydrate (6g sugars, 7g fiber), 26g protein. Diabetic Exchanges: 3 starch, 3 lean meat, 1 vegetable.

Brown Rice and Vegetables

4 Reviews
Test Kitchen Approved
Total Time5 hours 20 min
Servings12 servings
Go to Recipe
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
Nutrition Facts:3/4 cup: 148 calories, 1g fat (0 saturated fat), 0 cholesterol, 303mg sodium, 35g carbohydrate (11g sugars, 5g fiber), 3g protein. Diabetic Exchanges: 2 starch.

Chili-Rubbed Steak with Black Bean Salad

1 Review
Test Kitchen Approved
Total Time30 min
Servings4 servings
Go to Recipe
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
Nutrition Facts:3 ounces cooked beef with 3/4 cup salad: 367 calories, 10g fat (4g saturated fat), 54mg cholesterol, 762mg sodium, 35g carbohydrate (2g sugars, 6g fiber), 29g protein. Diabetic Exchanges: 3 lean meat, 2 starch.

Shrimp Creole

11 Reviews
Test Kitchen Approved
Total Time35 min
Servings6 servings
Go to Recipe
From the Recipe Creator:An authentic Cajun dish, this tastes even better if refrigerated overnight to allow all the flavors to blend.
Nutrition Facts:1 each: 358 calories, 19g fat (3g saturated fat), 224mg cholesterol, 440mg sodium, 20g carbohydrate (10g sugars, 3g fiber), 27g protein.

Sassy Salsa Meat Loaves

Test Kitchen Approved
Total Time1 hour 30 min
Servings2 loaves (6 servings each)
Go to Recipe
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
Nutrition Facts:1 piece: 237 calories, 11g fat (4g saturated fat), 91mg cholesterol, 634mg sodium, 9g carbohydrate (2g sugars, 1g fiber), 25g protein. Diabetic Exchanges: 3 lean meat, 1/2 starch, 1/2 fat.

Cream of Asparagus Soup

4 Reviews
Test Kitchen Approved
Total Time35 min
Servings6 servings
Go to Recipe
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
Nutrition Facts:1 cup: 154 calories, 7g fat (4g saturated fat), 22mg cholesterol, 585mg sodium, 15g carbohydrate (8g sugars, 2g fiber), 8g protein. Diabetic Exchanges: 1-1/2 fat, 1 vegetable, 1/2 fat-free milk.

Garlic Shrimp & Rice Salad

Test Kitchen Approved
Total Time30 min
Servings4 servings
Go to Recipe
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
Nutrition Facts:1 serving: 397 calories, 23g fat (5g saturated fat), 142mg cholesterol, 232mg sodium, 21g carbohydrate (1g sugars, 2g fiber), 22g protein.

Thai Salmon Brown Rice Bowls

Test Kitchen Approved
Total Time15 min
Servings4 servings
Go to Recipe
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
Nutrition Facts:1 serving: 486 calories, 21g fat (4g saturated fat), 57mg cholesterol, 532mg sodium, 49g carbohydrate (8g sugars, 3g fiber), 24g protein.

Mushroom and Brown Rice Hash with Poached Eggs

2 Reviews
Test Kitchen Approved
Total Time30 min
Servings4 servings
Go to Recipe
From the Recipe Creator:I made my mother's famous roast beef hash healthier by substituting cremini mushrooms for beef and brown rice for potatoes. It's ideal for a light main dish. —Lily Julow, Lawrenceville, Georgia
Nutrition Facts:1 serving: 282 calories, 13g fat (3g saturated fat), 186mg cholesterol, 393mg sodium, 26g carbohydrate (4g sugars, 3g fiber), 13g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 fat, 1 medium-fat meat.

Spicy Sausage and Rice Skillet

6 Reviews
Test Kitchen Approved
Total Time30 min
Servings6 servings
Go to Recipe
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
Nutrition Facts:1-1/3 cups: 285 calories, 8g fat (2g saturated fat), 43mg cholesterol, 668mg sodium, 34g carbohydrate (9g sugars, 6g fiber), 17g protein. Diabetic exchanges: 2 starch, 2 lean meat, 1 vegetable, 1/2 fat.

Turkey Salsa Bowls with Tortilla Wedges

1 Review
Contest Winner
Test Kitchen Approved
Total Time45 min
Servings8 servings
Go to Recipe
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
Nutrition Facts:1 serving: 279 calories, 7g fat (1g saturated fat), 39mg cholesterol, 423mg sodium, 36g carbohydrate (4g sugars, 6g fiber), 18g protein. Diabetic exchanges: 2 starch, 2 lean meat, 1 vegetable.

Seasoned Brown Rice Pilaf

2 Reviews
Test Kitchen Approved
Total Time1 hour 5 min
Servings10 servings
Go to Recipe
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
Nutrition Facts:2/3 cup: 190 calories, 3g fat (0 saturated fat), 3mg cholesterol, 380mg sodium, 36g carbohydrate (1g sugars, 4g fiber), 5g protein. Diabetic exchanges: 2-1/2 starch, 1/2 fat.

The post 60 Healthy Brown Rice Recipes Loaded with Flavor appeared first on Taste Recipes.

]]> Greek Brown and Wild Rice Bowls https://www.tasteofhome.com/recipes/greek-brown-and-wild-rice-bowls/ Wed, 06 Jun 2018 20:20:00 +0000 http://origin-www.tasteofhome.com/recipes/greek-brown-and-wild-rice-bowls/

Ingredients

  • 1 package (8-1/2 ounces) ready-to-serve whole grain brown and wild rice medley
  • 1/4 cup Greek vinaigrette, divided
  • 1/2 medium ripe avocado, peeled and sliced
  • 3/4 cup cherry tomatoes, halved
  • 1/4 cup crumbled feta cheese
  • 1/4 cup pitted Greek olives, sliced
  • Minced fresh parsley, optional
Text Ingredients

Directions

  1. In a microwave-safe bowl, combine rice medley and 2 tablespoons vinaigrette. Cover and cook on high until heated through, about 2 minutes. Divide between 2 bowls. Top with avocado, tomatoes, cheese, olives, remaining dressing and, if desired, parsley.
Health Tip: These otherwise healthy bowls are high in sodium because of the prepared rice, dressing, feta cheese and Greek olives. Save on sodium by cooking rice from scratch and using a simple oil and vinegar dressing.
Test Kitchen tips
  • For more protein, add some tuna or grilled chicken to these bowls.
  • One package of prepared rice mix is equal to about 2 cups.

    • Nutrition Facts

    1 serving: 433 calories, 25g fat (4g saturated fat), 8mg cholesterol, 1355mg sodium, 44g carbohydrate (3g sugars, 6g fiber), 8g protein.

    ]]>         Spicy Sausage and Rice Skillet https://www.tasteofhome.com/recipes/spicy-sausage-and-rice-skillet/ Wed, 06 Jun 2018 20:20:00 +0000 http://origin-www.tasteofhome.com/recipes/spicy-sausage-and-rice-skillet/

    Ingredients

    • 1 package (12 ounces) fully cooked spicy chicken sausage links, halved lengthwise and cut into 1/2-inch slices
    • 1 tablespoon olive oil
    • 2 medium yellow summer squash, chopped
    • 2 medium zucchini, chopped
    • 1 large sweet red pepper, chopped
    • 1 medium onion, chopped
    • 1 medium tart apple, cut into 1/4-inch slices
    • 1 garlic clove, minced
    • 1/2 teaspoon salt
    • 1 package (8.8 ounces) ready-to-serve brown rice
    • 1 can (15 ounces) black beans, rinsed and drained
    • 1/4 to 1/2 cup water
    Text Ingredients

    Directions

    1. In a large nonstick skillet, cook sausage over medium-high heat, turning occasionally, until lightly browned. Remove from skillet.
    2. In the same skillet, heat oil over medium-high heat. Saute squash, zucchini, pepper, onion, apple, garlic and salt until the vegetables are tender, 5-7 minutes. Add rice, beans, 1/4 cup water and sausage; cook and stir until heated through, about 5 minutes, adding more water if needed.

    Test Kitchen tips
  • If making rice from scratch, you'll need about 2 cups cooked rice.
  • Skip the sausage and add more beans to make a meatless version.

    • Nutrition Facts

    1-1/3 cups: 285 calories, 8g fat (2g saturated fat), 43mg cholesterol, 668mg sodium, 34g carbohydrate (9g sugars, 6g fiber), 17g protein. Diabetic exchanges: 2 starch, 2 lean meat, 1 vegetable, 1/2 fat.

    ]]>         Turkey Salsa Bowls with Tortilla Wedges https://www.tasteofhome.com/recipes/turkey-salsa-bowls-with-tortilla-wedges/ Fri, 01 Jun 2018 12:34:00 +0000 http://origin-www.tasteofhome.com/recipes/turkey-salsa-bowls-with-tortilla-wedges/

    Ingredients

    • 1 pound lean ground turkey
    • 1/2 cup chopped sweet pepper
    • 1/4 cup thinly sliced celery
    • 2 green onions, chopped
    • 1 jar (16 ounces) medium salsa
    • 1 can (16 ounces) kidney beans, rinsed and drained
    • 1 cup uncooked instant brown rice
    • 1 cup water
    • 4 whole wheat tortillas (8 inches)
    • 1 tablespoon canola oil
    • 8 cups torn romaine (about 1 head)
    • Optional toppings: Chopped tomatoes, sliced ripe olives, cubed avocado, shredded cheddar cheese and chopped green onions
    Text Ingredients

    Directions

    1. Preheat oven to 400°. In a large skillet, cook and crumble turkey with pepper, celery and green onions over medium-high heat until no longer pink, 5-7 minutes. Stir in salsa, beans, rice and water; bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed, about 15 minutes.
    2. Brush both sides of tortillas with oil; cut each into 8 wedges. Arrange in a single layer on a baking sheet. Bake until lightly browned, 8-10 minutes.
    3. To serve, divide lettuce among 8 bowls; top with turkey mixture. Serve with tortilla wedges; add toppings as desired.

    Nutrition Facts

    1 serving: 279 calories, 7g fat (1g saturated fat), 39mg cholesterol, 423mg sodium, 36g carbohydrate (4g sugars, 6g fiber), 18g protein. Diabetic exchanges: 2 starch, 2 lean meat, 1 vegetable.

    ]]>         Beans and Rice Dinner https://www.tasteofhome.com/recipes/beans-and-rice-dinner/ Thu, 07 Sep 2017 00:31:00 +0000 http://origin-www.tasteofhome.com/recipes/mexican-beans-and-rice/

    Ingredients

    • 1 tablespoon canola oil
    • 2 celery ribs, chopped
    • 1 medium green pepper, chopped
    • 1 medium onion, chopped
    • 1 can (28 ounces) diced tomatoes, undrained
    • 1 can (16 ounces) kidney beans, rinsed and drained
    • 2 cups cooked brown rice
    • 2 teaspoons Worcestershire sauce
    • 1-1/2 teaspoons chili powder
    • 1/4 teaspoon pepper
    • 1/4 cup shredded cheddar cheese
    • 1/4 cup reduced-fat sour cream
    • 2 green onions, chopped
    Text Ingredients

    Directions

    1. In a large nonstick skillet, heat oil over medium-high heat. Add celery, green pepper and onion; cook and stir until tender.
    2. Stir in tomatoes, beans, rice, Worcestershire sauce, chili powder and pepper; bring to a boil. Reduce heat; simmer, covered, until heated through, 7-9 minutes. Top with cheese, sour cream and green onions.

    Nutrition Facts

    1-1/2 cups: 354 calories, 8g fat (3g saturated fat), 13mg cholesterol, 549mg sodium, 58g carbohydrate (13g sugars, 12g fiber), 15g protein.

    ]]>         Stir-Fry Rice Bowl https://www.tasteofhome.com/recipes/stir-fry-rice-bowl/ Thu, 07 Sep 2017 00:31:00 +0000 http://origin-www.tasteofhome.com/recipes/stir-fry-rice-bowl/ bibimbap is tasty, pretty and easy to tweak for different spice levels. —Devon Delaney, Westport, Connecticut]]>

    Ingredients

    • 1 tablespoon canola oil
    • 2 medium carrots, julienned
    • 1 medium zucchini, julienned
    • 1/2 cup sliced baby portobello mushrooms
    • 1 cup bean sprouts
    • 1 cup fresh baby spinach
    • 1 tablespoon water
    • 1 tablespoon reduced-sodium soy sauce
    • 1 tablespoon chili garlic sauce
    • 4 large eggs
    • 3 cups hot cooked brown rice
    • 1 teaspoon sesame oil
    Text Ingredients

    Directions

    1. In a large skillet, heat canola oil over medium-high heat. Add carrots, zucchini and mushrooms; cook and stir for 3-5 minutes or until carrots are crisp-tender. Add bean sprouts, spinach, water, soy sauce and chili sauce; cook and stir just until spinach is wilted. Remove from heat; keep warm.
    2. Place 2-3 in. water in a large skillet with a high side. Bring to a boil; adjust heat to maintain a gentle simmer. Break cold eggs, 1 at a time, into a small bowl; holding bowl close to surface of water, slip egg into water.
    3. Cook, uncovered, 3-5 minutes or until the egg whites are completely set and the yolks begin to thicken but are not hard. Using a slotted spoon, lift eggs out of water.
    4. Serve rice in bowls; top with vegetables. Drizzle with sesame oil. Top each serving with a poached egg.

    Nutrition Facts

    1 serving: 305 calories, 11g fat (2g saturated fat), 186mg cholesterol, 364mg sodium, 40g carbohydrate (4g sugars, 4g fiber), 12g protein. Diabetic Exchanges: 2 starch, 1 vegetable, 1 medium-fat meat, 1 fat.

    ]]>         Caribbean Shrimp & Rice Bowl https://www.tasteofhome.com/recipes/caribbean-shrimp-rice-bowl/ Thu, 07 Sep 2017 00:31:00 +0000 http://origin-www.tasteofhome.com/recipes/caribbean-shrimp-rice-bowl/

    Ingredients

    • 1 medium ripe avocado, peeled and pitted
    • 1/3 cup reduced-fat sour cream
    • 1/4 teaspoon salt
    • 1 can (15 ounces) black beans, rinsed and drained
    • 1 can (8 ounces) unsweetened crushed pineapple, undrained
    • 1 medium mango, peeled and cubed
    • 1/2 cup salsa
    • 1 package (8.8 ounces) ready-to-serve brown rice
    • 1 pound uncooked shrimp (31-40 per pound), peeled and deveined
    • 1 teaspoon Caribbean jerk seasoning
    • 1 tablespoon canola oil
    • 2 green onions, sliced
    • Lime wedges, optional
    Text Ingredients

    Directions

    1. For avocado cream, mash avocado with sour cream and salt until smooth. In a small saucepan, combine beans, pineapple, mango and salsa; heat through, stirring occasionally. Prepare rice according to package directions.
    2. Toss shrimp with jerk seasoning. In a large skillet, heat oil over medium-high heat. Add shrimp; cook and stir until shrimp turn pink, 2-3 minutes.
    3. Divide rice and bean mixture among 4 bowls. Top with shrimp and green onions. Serve with avocado cream and, if desired, lime wedges.

    Nutrition Facts

    1 serving: 498 calories, 14g fat (2g saturated fat), 145mg cholesterol, 698mg sodium, 62g carbohydrate (23g sugars, 9g fiber), 29g protein.

    ]]>         Mushroom Wild Rice https://www.tasteofhome.com/recipes/mushroom-wild-rice/ Fri, 08 Sep 2017 00:00:00 +0000 http://origin-www.tasteofhome.com/recipes/mushroom-wild-rice/

    Ingredients

    • 2-1/4 cups water
    • 1 can (10-1/2 ounces) condensed beef consomme, undiluted
    • 1 can (10-1/2 ounces) condensed French onion soup, undiluted
    • 3 cans (4 ounces each) mushroom stems and pieces, drained
    • 1/2 cup butter, melted
    • 1 cup uncooked brown rice
    • 1 cup uncooked wild rice
    Text Ingredients

    Directions

    1. In a 3-qt. slow cooker, combine all ingredients. Cover and cook on low until rice is tender, 3-4 hours.

    Nutrition Facts

    3/4 cup: 192 calories, 9g fat (5g saturated fat), 21mg cholesterol, 437mg sodium, 24g carbohydrate (2g sugars, 2g fiber), 5g protein.

    ]]>         Brown Rice Salad with Grilled Chicken https://www.tasteofhome.com/recipes/brown-rice-salad-with-grilled-chicken/ Fri, 08 Sep 2017 00:00:00 +0000 http://origin-www.tasteofhome.com/recipes/brown-rice-salad-with-grilled-chicken/

    Ingredients

    • 3 cups cooked brown rice
    • 2 cups cubed grilled chicken breasts
    • 2 medium apples, chopped
    • 1 medium sweet red pepper, chopped
    • 2 celery ribs, finely chopped
    • 2/3 cup chopped green onions
    • 1/2 cup chopped pecans
    • 3 tablespoons minced fresh parsley
    • 1/4 cup cider vinegar
    • 3 tablespoons canola oil
    • 1 tablespoon lemon juice
    • 1 teaspoon salt
    • 1/4 teaspoon pepper
    • Lettuce leaves, optional
    Text Ingredients

    Directions

    1. In a large bowl, combine the first eight ingredients. In a small bowl, whisk the vinegar, oil, lemon juice, salt and pepper. Pour over salad and toss to coat. Serve immediately or refrigerate. Serve in lettuce-lined bowls if desired.

    Nutrition Facts

    1 cup: 236 calories, 11g fat (1g saturated fat), 26mg cholesterol, 295mg sodium, 23g carbohydrate (0 sugars, 3g fiber), 12g protein.

    ]]>         Shrimp and Rice Casserole https://www.tasteofhome.com/recipes/makeover-shrimp-rice-casserole/ Fri, 08 Sep 2017 00:00:00 +0000 http://origin-www.tasteofhome.com/recipes/makeover-shrimp-rice-casserole/

    Ingredients

    • 1 pound uncooked medium shrimp, peeled and deveined
    • 2 tablespoons butter, divided
    • 12 ounces fresh mushrooms, sliced
    • 1 large green pepper, chopped
    • 1 medium onion, chopped
    • 3 tablespoons all-purpose flour
    • 3/4 teaspoon salt
    • 1/8 teaspoon cayenne pepper
    • 1-1/3 cups fat-free milk
    • 3 cups cooked brown rice
    • 1 cup shredded reduced-fat cheddar cheese, divided
    Text Ingredients

    Directions

    1. In a large nonstick skillet, saute shrimp in 1 tablespoon butter for 2-3 minutes or until shrimp turn pink. Remove and set aside. In the same skillet, saute the mushrooms, green pepper and onion in remaining butter until tender.
    2. Stir in the flour, salt and cayenne. Gradually add milk until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Add rice, 1/2 cup cheese and the shrimp; stir until combined.
    3. Pour into a 1-1/2-qt. baking dish coated with cooking spray. Cover and bake at 325° for 30-35 minutes or until heated through. Sprinkle with remaining cheese; cover and let stand for 5 minutes or until cheese is melted.

    Nutrition Facts

    1 cup: 318 calories, 10g fat (6g saturated fat), 137mg cholesterol, 621mg sodium, 35g carbohydrate (7g sugars, 4g fiber), 24g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable, 1 fat.

    ]]>         Southwest Vegetarian Bake https://www.tasteofhome.com/recipes/southwest-vegetarian-bake/ Fri, 08 Sep 2017 00:00:00 +0000 http://origin-www.tasteofhome.com/recipes/southwest-vegetarian-bake/ healthy canned vegetable recipe that's perfect any time I have a taste for Mexican food with all the fixings. —Patricia Gale, Monticello, Illinois]]>

    Ingredients

    • 3/4 cup uncooked brown rice
    • 1-1/2 cups water
    • 1 can (15 ounces) black beans, rinsed and drained
    • 1 can (11 ounces) Mexicorn, drained
    • 1 can (10 ounces) diced tomatoes and green chiles
    • 1 cup shredded reduced-fat cheddar cheese
    • 1 cup salsa
    • 1 cup reduced-fat sour cream
    • 1/4 teaspoon pepper
    • 1/2 cup chopped red onion
    • 1 can (2-1/4 ounces) sliced ripe olives, drained
    • 1 cup shredded reduced-fat Mexican cheese blend
    Text Ingredients

    Directions

    1. In a small saucepan, bring rice and water to a boil. Reduce heat; simmer, covered, until rice is tender, 35-40 minutes.
    2. Preheat oven to 350°. Place beans, corn, tomatoes, cheddar cheese and rice in a large bowl; stir in salsa, sour cream and pepper. Transfer to a shallow 2-1/2-qt. baking dish coated with cooking spray. Sprinkle with onion and olives.
    3. Bake, uncovered, 30 minutes. Sprinkle with cheese blend; bake, uncovered, until heated through and cheese is melted, 5-10 minutes longer. Let stand 10 minutes before serving.

    Nutrition Facts

    1 cup: 285 calories, 10g fat (5g saturated fat), 21mg cholesterol, 759mg sodium, 36g carbohydrate (6g sugars, 4g fiber), 15g protein. Diabetic exchanges: 2 starch, 2 vegetable, 1 lean meat, 1 fat.

    ]]>         Rice and Bean Enchiladas https://www.tasteofhome.com/recipes/black-bean-and-rice-enchiladas/ Fri, 08 Sep 2017 00:00:00 +0000 http://origin-www.tasteofhome.com/recipes/black-bean-and-rice-enchiladas/

    Ingredients

    • 1 tablespoon olive oil
    • 1 green pepper, chopped
    • 1 medium onion, chopped
    • 3 garlic cloves, minced
    • 1 can (15 ounces) black beans, rinsed and drained
    • 1 can (14-1/2 ounces) diced tomatoes and green chiles
    • 1/4 cup picante sauce
    • 1 tablespoon chili powder
    • 1 teaspoon ground cumin
    • 1/4 teaspoon crushed red pepper flakes
    • 2 cups cooked brown rice
    • 8 flour tortillas (6 inches), warmed
    • 1 cup salsa
    • 1 cup shredded reduced-fat cheddar cheese
    • 3 tablespoons chopped fresh cilantro leaves
    • Optional: Cotija cheese, sliced red onion, sliced jalapeno peppers, sliced avocado and lime wedges
    Text Ingredients

    Directions

    1. Preheat oven to 350°. In a large nonstick skillet, heat oil over medium heat. Add green pepper, onion and garlic; saute until tender. Add next 6 ingredients; bring to a boil. Reduce heat; simmer, uncovered, until heated through. Add rice; cook 5 minutes longer.
    2. Spoon a rounded 1/2 cup of rice mixture down center of each tortilla. Fold sides over filling and roll up. Place seam side down in a 13x9-in. baking dish coated with cooking spray. Spoon remaining rice mixture along sides of dish. Top tortillas with salsa. Bake, covered, for 25 minutes. Uncover; sprinkle with cheese. Bake until cheese is melted, 2-3 minutes longer. Sprinkle with cilantro; serve with toppings, lime wedges and additional salsa as desired.

    Nutrition Facts

    1 enchilada: 298 calories, 8g fat (3g saturated fat), 10mg cholesterol, 899mg sodium, 44g carbohydrate (4g sugars, 5g fiber), 12g protein.

    ]]>         Vegetarian Stuffed Peppers https://www.tasteofhome.com/recipes/vegetarian-stuffed-peppers/ Sat, 09 Sep 2017 00:20:00 +0000 http://origin-www.tasteofhome.com/recipes/vegetarian-stuffed-peppers/

    Ingredients

    • 2 cups cooked brown rice
    • 3 small tomatoes, chopped
    • 1 cup frozen corn, thawed
    • 1 small sweet onion, chopped
    • 3/4 cup cubed Monterey Jack cheese
    • 1/3 cup chopped ripe olives
    • 1/3 cup canned black beans, rinsed and drained
    • 1/3 cup canned red beans, rinsed and drained
    • 4 fresh basil leaves, thinly sliced
    • 3 garlic cloves, minced
    • 1 teaspoon salt
    • 1/2 teaspoon pepper
    • 6 large sweet peppers
    • 3/4 cup meatless spaghetti sauce
    • 1/2 cup water
    • 4 tablespoons grated Parmesan cheese, divided
    Text Ingredients

    Directions

    1. Place the first 12 ingredients in a large bowl; mix lightly to combine. Cut and discard tops from sweet peppers; remove seeds. Fill peppers with rice mixture.
    2. In a small bowl, mix spaghetti sauce and water; pour half the mixture into an oval 5-qt. slow cooker. Add filled peppers. Top with remaining sauce. Sprinkle with 2 tablespoons Parmesan cheese.
    3. Cook, covered, on low 3-1/2 to 4 hours or until heated through and peppers are tender. Sprinkle with remaining 2 tablespoons Parmesan cheese.

    Test Kitchen Tips
  • In Europe, Parmigiano-Reggiano and Parmesan are considered the same cheese. But in the U.S., Parmesan is a generic term that may not come from Italy’s Parmigiano-Reggiano region. Using the authentic Italian cheese (in a lesser amount than the original’s ½ cup) ensures a cheesy richness in the makeover with less fat and calories.
  • A Monterey, California, businessman named David Jacks made Monterey Jack cheese popular in the late 1800s by shipping it to San Francisco and other areas of the U.S.
  • Check out 31 more stuffed peppers recipes.
    • Baked Vegetarian Stuffed Peppers: Preheat oven to 350°. Fill peppers as directed. Spoon half of the sauce mixture into an ungreased 3-qt. baking dish. Add peppers; top with remaining sauce mixture. Sprinkle with cheese as directed. Bake, covered, 30-35 minutes or until heated through and peppers are tender.
    Halloween Version: Place the first 12 ingredients in a large bowl; mix lightly to combine. Cut tops from sweet peppers; remove seeds. Using a paring knife, cut jack-o’-lantern faces into peppers as desired. Fill peppers with rice mixture. If desired, replace tops. In a small bowl, mix spaghetti sauce and water; pour half of the mixture into an oval 5-qt. slow cooker. Add filled peppers. Top with remaining sauce. If desired, place Sprinkle with 2 tablespoons Parmesan cheese. Cook, covered, on low 3-1/2 to 4 hours or until heated through and peppers are tender. Sprinkle with remaining Parmesan cheese.

    Nutrition Facts

    1 stuffed pepper: 261 calories, 8g fat (4g saturated fat), 18mg cholesterol, 815mg sodium, 39g carbohydrate (9g sugars, 7g fiber), 11g protein. Diabetic Exchanges: 2 starch, 1 vegetable, 1 lean meat, 1 fat.

    ]]>         Scented Rice in Baked Pumpkin https://www.tasteofhome.com/recipes/scented-rice-in-baked-pumpkin/ Sat, 09 Sep 2017 00:20:00 +0000 http://origin-www.tasteofhome.com/recipes/scented-rice-in-baked-pumpkin/

    Ingredients

    • 1 small pie pumpkin (about 2 pounds)
    • 1 tablespoon olive oil
    • 1/2 cup uncooked brown rice
    • 1 cup water
    • 1/4 cup coarsely chopped pecans, toasted
    • 3 dried apricots, chopped
    • 2 tablespoons raisins
    • 1/4 teaspoon salt
    • 1/4 teaspoon curry powder
    • 1/8 teaspoon ground cinnamon
    • 1/8 teaspoon ground cardamom, optional
    • 1/8 teaspoon ground cumin
    Text Ingredients

    Directions

    1. Wash pumpkin; cut into 6 wedges. Remove loose fibers and seeds from the inside, and discard seeds or save them for toasting. Brush wedges with oil. Place on an ungreased 15x10x1-in. baking sheet. Bake at 400° until tender. 35-40 minutes.
    2. Meanwhile, in a small saucepan, bring rice and water to a boil. Reduce heat; cover and simmer until liquid is absorbed and rice is tender, 20-25 minutes. Stir in the pecans, apricots, raisins, salt, curry powder, cinnamon and, if desired, cardamom.
    3. Set 4 pumpkin wedges aside for another use. Sprinkle cumin onto remaining 2 wedges; top with rice mixture.

    Test Kitchen tips
  • Use the leftover roasted pie pumpkin any way you would used cooked winter squash: puree for soup, mash for a side dish, or cube and stir into stuffing or pilaf.

    • Nutrition Facts

    1 each: 389 calories, 15g fat (2g saturated fat), 0 cholesterol, 309mg sodium, 62g carbohydrate (13g sugars, 5g fiber), 7g protein.

    ]]>         Corn, Rice & Bean Burritos https://www.tasteofhome.com/recipes/corn-rice-bean-burritos/ Sat, 09 Sep 2017 00:20:00 +0000 http://origin-www.tasteofhome.com/recipes/corn-rice-bean-burritos/

    Ingredients

    • 1 tablespoon canola oil
    • 1-1/3 cups fresh or frozen corn, thawed
    • 1 medium onion, chopped
    • 1 medium green pepper, sliced
    • 2 garlic cloves, minced
    • 1-1/2 teaspoons chili powder
    • 1/2 teaspoon ground cumin
    • 1 can (15 ounces) black beans, rinsed and drained
    • 1-1/2 cups cooked brown rice
    • 8 flour tortillas (8 inches), warmed
    • 3/4 cup shredded reduced-fat cheddar cheese
    • 1/2 cup reduced-fat plain yogurt
    • 2 green onions, sliced
    • 1/2 cup salsa
    Text Ingredients

    Directions

    1. In a large skillet, heat oil over medium-high heat. Add corn, onion and pepper; cook and stir until tender. Add garlic, chili powder and cumin; cook 1 minute longer. Add beans and rice; heat through.
    2. Spoon 1/2 cup filling across center of each tortilla; top with cheese, yogurt and green onions. Fold bottom and sides of tortilla over filling and roll up. Serve the burritos with salsa.

    Nutrition Facts

    1 burrito with 1 tablespoon salsa: 326 calories, 8g fat (2g saturated fat), 8mg cholesterol, 500mg sodium, 52g carbohydrate (5g sugars, 4g fiber), 13g protein.

    ]]>         Hearty Turkey & Rice https://www.tasteofhome.com/recipes/hearty-turkey-rice/ Sat, 09 Sep 2017 00:20:00 +0000 http://origin-www.tasteofhome.com/recipes/hearty-turkey-rice/

    Ingredients

    • 1-1/2 cups instant brown rice
    • 1 pound extra-lean ground turkey
    • 1 medium onion, chopped
    • 1-1/2 cups salsa
    • 1 can (8 ounces) no-salt-added tomato sauce
    • 1 teaspoon reduced-sodium chicken bouillon granules
    • 1/4 teaspoon salt
    • 1/4 cup shredded reduced-fat cheddar cheese
    • 1/4 cup reduced-fat sour cream
    • Optional toppings: Chopped tomatoes, baked tortilla chips and sliced ripe olives
    Text Ingredients

    Directions

    1. Cook rice according to package directions. Meanwhile, in a large skillet coated with cooking spray, cook turkey and onion over medium heat 6-8 minutes or until turkey is no longer pink and onion is tender, breaking up turkey into crumbles. Add salsa, tomato sauce, bouillon and salt; heat through.
    2. Serve with rice, cheese, sour cream and, if desired, toppings of your choice.

    Nutrition Facts

    1 cup turkey mixture with 3/4 cup rice (calculated without optional toppings): 354 calories, 5g fat (2g saturated fat), 55mg cholesterol, 732mg sodium, 40g carbohydrate (10g sugars, 3g fiber), 34g protein. Diabetic Exchanges: 4 lean meat, 2 starch, 2 vegetable, 1/2 fat.

    ]]>         Chicken, Rice and Beans https://www.tasteofhome.com/recipes/black-bean-chicken-with-rice/ Sat, 09 Sep 2017 00:20:00 +0000 http://origin-www.tasteofhome.com/recipes/black-bean-chicken-with-rice/

    Ingredients

    • 3 teaspoons chili powder
    • 1 teaspoon ground cumin
    • 1 teaspoon pepper
    • 1/4 teaspoon salt
    • 4 boneless skinless chicken breast halves (4 ounces each)
    • 2 teaspoons canola oil
    • 1 can (15 ounces) black beans, rinsed and drained
    • 1 cup frozen corn
    • 1 cup salsa
    • 2 cups hot cooked brown rice
    • Minced fresh cilantro, optional
    Text Ingredients

    Directions

    1. In a small bowl, mix seasonings; sprinkle over both sides of chicken. In a large nonstick skillet, heat oil over medium heat. Brown chicken on both sides.
    2. Add beans, corn and salsa to skillet; cook, covered, 10-15 minutes or until a thermometer inserted in chicken reads 165°. Serve with rice and if desired, cilantro.

    Chicken, Black Beans and Rice Tips

    What else can you put in Chicken, Black Beans and Rice?

    Any southwestern ingredients you enjoy can be added to this recipe. (Look to these Tex-Mex casseroles for inspiration.) Try incorporating seasoned black beans, Mexicorn or salsa verde.

    What can you serve with Chicken, Black Beans and Rice?

    Pair this dish with our Guacamole Tossed Salad, or scoop up those stray grains of rice and beans with Homemade Tortilla Chips.

    How should you store Chicken, Black Beans and Rice?

    Store the chicken entree in a well-sealed container in the refrigerator for 3-4 days. Store the rice separately or cook some fresh when reheating. Here's how to reheat rice.

    —Maggie Knoebel, Taste Recipes Associate Recipe Editor/Tester

    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.

    ]]>         Coconut Curry Vegetable Soup https://www.tasteofhome.com/recipes/coconut-curry-vegetable-soup/ Sat, 09 Sep 2017 00:20:00 +0000 http://origin-www.tasteofhome.com/recipes/coconut-curry-vegetable-soup/

    Ingredients

    • 1 tablespoon canola oil
    • 2 celery ribs, chopped
    • 2 medium carrots, chopped
    • 6 garlic cloves, minced
    • 1 tablespoon minced fresh gingerroot
    • 2 teaspoons curry powder
    • 1/2 teaspoon ground turmeric
    • 1 can (14-1/2 ounces) vegetable broth
    • 1 can (13.66 ounces) light coconut milk
    • 1 medium potato (about 8 ounces), peeled and chopped
    • 1/2 teaspoon salt
    • 1 package (8.8 ounces) ready-to-serve brown rice
    • Lime wedges, optional
    Text Ingredients

    Directions

    1. In a large saucepan, heat oil over medium heat. Add celery and carrots; cook and stir
    2. for 6-8 minutes or until tender. Add garlic, ginger, curry powder and turmeric; cook 1 minute longer.
    3. Add broth, coconut milk, potato and salt; bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until potato is tender. Meanwhile, heat rice according to package directions.
    4. Stir rice into soup. If desired, serve with lime wedges.

    Nutrition Facts

    3/4 cup: 186 calories, 8g fat (4g saturated fat), 0 cholesterol, 502mg sodium, 22g carbohydrate (3g sugars, 2g fiber), 3g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 fat.

    ]]>         Fiery Stuffed Poblanos https://www.tasteofhome.com/recipes/fiery-stuffed-poblanos/ Sat, 09 Sep 2017 00:20:00 +0000 http://origin-www.tasteofhome.com/recipes/fiery-stuffed-poblanos/

    Ingredients

    • 8 poblano peppers
    • 1 can (15 ounces) black beans, rinsed and drained
    • 1 medium zucchini, chopped
    • 1 small red onion, chopped
    • 4 garlic cloves, minced
    • 1 can (15-1/4 ounces) whole kernel corn, drained
    • 1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained
    • 1 cup cooked brown rice
    • 1 tablespoon ground cumin
    • 1 to 1-1/2 teaspoons ground ancho chile pepper
    • 1/4 teaspoon salt
    • 1/4 teaspoon pepper
    • 1 cup shredded reduced-fat Mexican cheese blend, divided
    • 3 green onions, chopped
    • 1/2 cup reduced-fat sour cream
    Text Ingredients

    Directions

    1. Broil peppers 3 in. from heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a large bowl; cover and let stand for 20 minutes.
    2. Meanwhile, in a small bowl, coarsely mash black beans; set aside. In a large nonstick skillet, cook and stir zucchini and onion until tender. Add garlic; cook 1 minute longer. Add corn, tomatoes, rice, seasonings and beans. Remove from heat; stir in 1/2 cup cheese. Set aside.
    3. Preheat oven to 375°. Peel charred skins from poblanos and discard. Cut a lengthwise slit through each pepper, leaving stem intact; discard membranes and seeds. Spoon about 2/3 cup filling into each pepper.
    4. Place peppers in a 13x9-in. baking dish coated with cooking spray. Bake until heated through, 18-22 minutes, sprinkling with green onions and remaining cheese during last 5 minutes of baking. Serve with sour cream.

    Chili Peppers - What's Hot?

    When it comes to chili peppers, some are hotter than others. Can you please provide some guidance? TOH: When it comes to rating chili peppers' heat, looks don't help: It's the seeds and membranes that count. Scoville Heat Units (SHU), named after researcher Wilbur Scoville and used by heat experts, indicate the amount of capsaicin, a potent compound that gives chilies their sizzle. Although the method for determining SHUs relies heavily on subjectivity, the scale is a respectable gauge. Use the following information from chiliworld.com to put the heat into perspective: Sweet bell pepper - 0 Cubanelle pepper - 100-1,000 Texas Pete Hot Sauce, T.W. Garner Food Co. - 747 Anaheim pepper - 500-2,500 Poblano pepper - 1,000-2,000 Jalapeno pepper - 2,500-5,000 Chipotle pepper (a smoked jalapeno) - 5,000-10,000 Serrano pepper - 6,000-23,000 Tabasco brand Habanero Sauce, McIlhenny Co. - 7,000-8,000 Cayenne pepper - 30,000-50,000 Habanero pepper - 100,000-350,000

    Peppers (Hot)

    Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

    Nutrition Facts

    1 stuffed pepper: 223 calories, 5g fat (2g saturated fat), 15mg cholesterol, 579mg sodium, 32g carbohydrate (9g sugars, 7g fiber), 11g protein. Diabetic Exchanges: 2 vegetable, 1 starch, 1 lean meat, 1 fat.

    ]]>         Black Beans with Bell Peppers & Rice https://www.tasteofhome.com/recipes/black-beans-with-bell-peppers-rice/ Sat, 09 Sep 2017 00:20:00 +0000 http://origin-www.tasteofhome.com/recipes/black-beans-with-bell-peppers-rice/

    Ingredients

    • 1 tablespoon olive oil
    • 1 each medium sweet yellow, orange and red pepper, chopped
    • 1 large onion, chopped
    • 2 garlic cloves, minced
    • 2 cans (15 ounces each) black beans, rinsed and drained
    • 1 package (8.8 ounces) ready-to-serve brown rice
    • 1-1/2 teaspoons ground cumin
    • 1/2 teaspoon dried oregano
    • 1-1/2 cups shredded Mexican cheese blend, divided
    • 3 tablespoons minced fresh cilantro
    Text Ingredients

    Directions

    1. In a large skillet, heat oil over medium-high heat. Add peppers, onion and garlic; cook and stir 6-8 minutes or until tender. Add beans, rice, cumin and oregano; heat through.
    2. Stir in 1 cup cheese; sprinkle with remaining cheese. Remove from heat. Let stand, covered, 5 minutes or until cheese is melted. Sprinkle with cilantro.

    Nutrition Facts

    1 cup: 347 calories, 12g fat (6g saturated fat), 25mg cholesterol, 477mg sodium, 40g carbohydrate (4g sugars, 8g fiber), 15g protein. Diabetic Exchanges: 2-1/2 starch, 2 lean meat, 1 fat.

    ]]>         Spicy Lamb Curry https://www.tasteofhome.com/recipes/spicy-lamb-curry/ Sat, 09 Sep 2017 00:20:00 +0000 http://origin-www.tasteofhome.com/recipes/spicy-lamb-curry/

    Ingredients

    • 3 tablespoons ground cumin
    • 2 tablespoons ground ginger
    • 1 tablespoon ground coriander
    • 1 tablespoon ground fenugreek
    • 4 garlic cloves, minced
    • 1 teaspoon ground cloves
    • 1/2 teaspoon ground cinnamon
    • 2 pounds lamb stew meat, cut into 3/4-inch pieces
    • 1 tablespoon olive oil
    • 2 large onions, chopped
    • 1/2 cup water
    • 2 tablespoons paprika
    • 2 tablespoons tomato paste
    • 1 teaspoon salt
    • 1 teaspoon ground mustard
    • 1 teaspoon chili powder
    • 1 cup plain yogurt
    • 3 cups hot cooked brown rice
    • Optional toppings: Cubed fresh pineapple, flaked coconut and toasted sliced almonds
    Text Ingredients

    Directions

    1. In a large bowl, combine the first 7 ingredients. Add the lamb; turn to coat. Cover; refrigerate for 8 hours or overnight.
    2. In a Dutch oven, brown meat in oil in batches; remove and keep warm. In the same pan, cook onions in drippings until tender. Add the water, paprika, tomato paste, salt, mustard and chili powder.
    3. Return lamb to pan. Bring to a boil. Reduce heat; cover and simmer for 1 to 1-1/2 hours or until meat is tender. Remove from the heat; stir in yogurt. Serve with rice. Top with pineapple, coconut and almonds if desired.

    Nutrition Facts

    3/4 cup curry with 1/2 cup rice (calculated without optional toppings): 419 calories, 14g fat (4g saturated fat), 104mg cholesterol, 534mg sodium, 36g carbohydrate (5g sugars, 6g fiber), 37g protein. Diabetic Exchanges: 4 lean meat, 2 starch, 1 vegetable, 1 fat.

    ]]>