Recipes With Rice | Taste Recipes

Lucy Wang’s Hawaiian Garlic Shrimp

Lucy Wang — Thu, 10 Apr 2025 19:43:22 +0000

Ingredients

1 cup short grain rice
1 fresh pineapple
1/2 pound uncooked shrimp (16-20 per pound)
1 cup all-purpose flour
1 egg white
Sparkling water
Salt and pepper
Garlic powder
Paprika
Cajun seasoning
Seafood seasoning (Old Bay)
1 medium lemon
Furikake seasoning
Tajin seasoning

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Directions

Cut pineapple in half, then cut out the core and remove the inner fruit.
Wash 1 cup of rice; get the cloudy layer of white out of the water as much as you can. Add the rice and 1-1/2 cups of water to a rice cooker.
Wash and devein shrimp by using a scissor to cut the middle top of the shrimp from front to tail, and pull out the dark vein in the middle. Cut off the swimmerets or legs, too. You can leave the shell on or take it off. Pat the shrimp dry once cleaned.
In a mixing bowl, season the flour with salt, pepper, garlic powder, cajun seasoning and Old Bay seasoning; give it a good mix (measure with your heart; it can’t go wrong). Add 1 egg white and a splash of sparkling water (this will make the batter rise and get thicker).
Heat 1/4 cup of oil on high heat until it bubbles. Dip the shrimp in the batter and immediately dunk into frying oil. Flip the shrimp after a minute, then fry the other side for another minute. Remove from oil and either let it rest on a rack or paper towel to remove the excess oil.
Scoop one serving of rice and use a bowl and spatula to pack it into a perfect ball shape.
Use the pineapple as a bowl and plate rice with furikake, add the shrimp, then pineapple and finish off with Tajin and a wedge of lemon or lime (your preference).

Chicken Biryani

Anikah Shaokat, Val Goodrich — Thu, 27 Mar 2025 14:45:18 +0000

Ingredients

SPICE BLEND:
1 cinnamon stick (3 inches)
3 green cardamom pods
2 black cardamom pods
5 whole cloves
5 blades mace
1-1/2 teaspoons coriander seeds
1 teaspoon whole peppercorns
1/2 teaspoon cumin seeds
CHICKEN AND MARINADE:
1 cup plain whole milk yogurt
2-in. piece fresh gingerroot
10 garlic cloves
20 unsalted cashews, soaked in water
1 tablespoon ghee
1 tablespoon salt
1 teaspoon ground nutmeg
2 pounds bone-in chicken thighs and legs, skin removed
2 bay leaves
BIRYANI:
5 tablespoons ghee, divided
1 large russet potato, peeled and cubed
1 large onion, thinly sliced, divided
1 pinch ground turmeric
2 tablespoons chili powder
1 teaspoon garam masala
1 teaspoon salt
1 cup whole milk
1 pinch saffron thread
1/2 cup raisins, prunes, golden sour prunes, chopped
1/2 teaspoon kewra water, optional
RICE:
2 cups uncooked basmati rice
2 cups warm water
1 teaspoon salt
1 teaspoon ghee
1 cardamom pod, optional
1 bay leaf, optional
3 whole cloves, optional

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Directions

In a large skillet, toast spices over medium-low heat until fragrant, 3-5 minutes. Remove from heat; let cool. Transfer spices to a spice grinder; process to a fine powder. Set aside.
In a food processor or high-powered blender, combine yogurt, ginger, garlic, soaked cashews (discard soaking liquid), ghee, salt and nutmeg; puree until smooth. Transfer to a large glass bowl. Add chicken, reserved toasted spice mixture and bay leaves; toss to thoroughly coat. Cover; refrigerate at least 1 hour.
Preheat oven to 350°. Heat a large Dutch oven over medium-high heat. Add 1 tablespoon ghee. Once hot, add potatoes and turmeric. Cook until edges are lightly browned, 5-6 minutes. Use a slotted spoon to transfer potatoes to a plate; set aside. Add remaining 4 tablespoons ghee to the Dutch oven. Add half of the sliced onions. Cook, stirring constantly, until onions are crisp, 5-6 minutes. Remove with a slotted spoon to a paper-towel lined plate.
Add the remaining onions to the Dutch oven. Cook over medium-low heat until onions are golden brown, 6-7 minutes. Stir in chili powder, garam masala and salt.
Discard bay leaves from chicken mixture. Add chicken with marinade to the caramelized onions; cook over medium heat 4-5 minutes, stirring often and scraping the bottom of the pot to prevent the sauce from sticking. Add potatoes; cook 15 minutes over medium heat, occasionally stirring and scraping the bottom of the pot.
Meanwhile, rinse rice under cold water until water runs clear; add to a small saucepot. Add warm water, salt and ghee. If desired, add cardamom pod, bay leaf and cloves. Cook rice, uncovered, over medium-low heat until the water has absorbed and the rice grains have a slight bite when pressed between two fingers, 4-5 minutes. If used, remove cardamom pod, bay leaf and cloves. Fluff rice with a fork; set aside.
Place milk in a small saucepan. Add saffron; cook over low heat until milk is just warmed.
Place half of the cooked rice on top of the chicken, along with half of the reserved fried onions and the dried fruits. Layer the remaining rice and, with the back of a wooden spoon or spatula, poke several holes on the surface of the rice. Pour warm saffron milk overtop and sprinkle with a teaspoon of kewra water, if desired; top with remaining fried onions.
Cover and bake until chicken is tender, 30-35 minutes. Let rest, covered, 5 minutes. Remove lid; carefully mix the rice and chicken, scraping the bottom of the pot and pulling some of the chicken pieces to the surface (do not overmix). Serve family style.

Nutrition Facts

1 serving: 378 calories, 16g fat (7g saturated fat), 58mg cholesterol, 1076mg sodium, 43g carbohydrate (7g sugars, 2g fiber), 16g protein.

Rice Kheer

Ann Ittoop — Sat, 22 Mar 2025 05:55:43 +0000

Ingredients

1 green cardamom pod
6 cups whole milk
1/4 cup water
1/2 cup uncooked basmati rice, rinsed
1/3 cup sugar
1/4 teaspoon salt
1/2 cup each chopped almonds, pistachios and cashews
1/3 cup golden raisins
1/4 teaspoon rose water, optional

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Directions

Place cardamom pod in a spice grinder; grind into a powder. Set aside.
In a large saucepan or pot, bring whole milk and water to a boil. Add rice; reduce heat to a low simmer. Cook, until rice begins to soften, 20-25 minutes, stirring frequently. Stir in sugar, cardamom and salt. Cook another 10-15 minutes or until rice is al dente and the liquid has thickened. Stir in nuts, raisins and if desired, rose water; cook until raisins are plump, about 5 minutes longer.

Nutrition Facts

3/4 cup: 297 calories, 12g fat (5g saturated fat), 21mg cholesterol, 209mg sodium, 39g carbohydrate (24g sugars, 1g fiber), 10g protein.

Maqluba

Saghar Setareh — Mon, 31 Mar 2025 05:55:22 +0000

Ingredients

1 large russet potato, sliced
1 large eggplant, sliced
2 teaspoons salt, divided
1 teaspoon pepper
1/2 cup ghee or canola oil, divided
1 large onion, sliced
2 pounds lamb stew meat, cut into 1-in cubes
1 teaspoon whole peppercorns
3 green cardamom pods
1/2 teaspoon cumin seeds
2 cinnamon sticks (3 inches)
2 bay leaves
1 pinch ground turmeric
1 large tomato, sliced
2 cups uncooked basmati rice
Toasted slivered almonds
Minced fresh parsley

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Directions

Preheat oven to 400°. Place potato and eggplant on a parchment or foil-lined baking sheet. Sprinkle with 1 teaspoon salt and pepper, drizzle with 1/4 cup ghee. Toss to coat. Bake until vegetables are golden brown, about 30 minutes.
In a Dutch oven or large sauce pot, heat 2 tablespoons ghee over medium-high heat. Add onions, cook until golden brown, 5-6 minutes. Remove with a slotted spoon to a plate. To the same pot, add lamb stew meat, sear stew meat on all sides. Add 3 cups water to cover.
Place peppercorns, cardamom pods and cumin seeds on a double thickness of cheesecloth. Gather corners of cloth to enclose seasonings; tie securely with string. Add to the pot with cinnamon sticks, bay leaves, remaining 1 teaspoon salt and turmeric. Bring to a boil. Reduce to a simmer; cook until lamb is tender, 40-45 minutes.
Discard spice bag, cinnamon sticks and bay leaves. Strain lamb and stock through a colander; reserving stock. Set lamb aside. Add water to stock until you have 5 cups.
To the same pot, add remaining 2 tablespoons ghee. Layer tomatoes over bottom of the pot. Top with roasted eggplant and potatoes, then cooked onions and lamb. Meanwhile, rinse rice under cold water until water runs clear; evenly layer over lamb.
Pour reserved stock over rice (stock should completely cover rice). Return to stove; bring to a boil. Reduce heat to low, cover and cook until rice is tender, 40-45 minutes. Let rest, covered, 5 minutes. Remove lid; carefully flip the pot onto a large serving platter. Garnish with slivered nuts and parsley; serve family style.

Nutrition Facts

1 serving: 347 calories, 13g fat (7g saturated fat), 71mg cholesterol, 449mg sodium, 38g carbohydrate (3g sugars, 3g fiber), 19g protein.

Chicken Fajita Casserole

Sharon Lehman, RDN — Fri, 14 Mar 2025 14:13:08 +0000

Ingredients

1 tablespoon olive oil
1 medium green pepper, chopped
1 medium sweet red pepper, chopped
1/2 medium onion, chopped
1-1/2 cups uncooked instant rice
1 can (10 ounces) diced tomatoes and green chiles
1-1/2 cups reduced-sodium chicken broth
3 tablespoons fajita seasoning mix
2 cups cubed cooked chicken breast
1 cup sour cream
2 cups shredded Mexican cheese blend, divided
Optional: Guacamole and tortilla chips

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Directions

Preheat oven to 375°. In a large oven-safe skillet, heat oil over medium heat. Add peppers and onion; cook until tender, 4-5 minutes. Stir in rice, diced tomatoes, broth and fajita seasoning. Simmer on low until rice is tender, 5-7 minutes. Stir in chicken, sour cream and 1 cup of cheese.
Cover; bake for 15 minutes. Uncover; sprinkle with remaining 1 cup cheese. Bake until cheese is bubbly and golden brown, 10-12 minutes. Serve with guacamole and tortilla chips, if desired.

Nutrition Facts

1 serving: 447 calories, 24g fat (11g saturated fat), 97mg cholesterol, 1086mg sodium, 30g carbohydrate (3g sugars, 2g fiber), 26g protein.

Vegan Red Beans and Rice

Julie Laing — Sat, 08 Mar 2025 05:54:01 +0000

Ingredients

1 pound dried red beans
2 tablespoons olive oil
1 medium onion, chopped
1 medium green pepper, chopped
2 celery ribs, chopped
2 tablespoons tomato paste
4 garlic cloves, minced
1-1/2 teaspoons Cajun seasoning
1 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon dried thyme
6 cups vegetable broth
2 bay leaves
6 to 8 cups hot cooked rice
Hot pepper sauce
Thinly sliced green onions

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Directions

Rinse and sort beans; soak according to package directions.
In a large Dutch oven, heat oil over medium heat. Stir in onion, bell pepper and celery; cook until tender, 4-5 minutes. Stir in tomato paste, garlic, Cajun seasoning, salt, paprika and thyme; cook one minute longer. Add beans, broth and bay leaves; bring to a boil.
Reduce to a gentle simmer; cover. Cook until beans are tender, 2 to 2-1/2 hours, stirring occasionally. Discard bay leaves.
Serve red beans and sauce over hot cooked rice; garnish with hot sauce and green onions as desired.

Nutrition Facts

1 serving: 151 calories, 4g fat (1g saturated fat), 0 cholesterol, 921mg sodium, 42g carbohydrate (4g sugars, 26g fiber), 14g protein.

Sweet Potato Curry

Julie Laing — Sat, 15 Feb 2025 06:54:28 +0000

Ingredients

2 tablespoons olive oil
1 medium onion, chopped
1 tablespoon minced fresh gingerroot
2 teaspoons minced garlic
2 teaspoons curry powder
1 teaspoon ground turmeric
3/4 teaspoon ground cumin
1/2 teaspoon salt
1/8 teaspoon crushed red pepper flakes
2 large sweet potatoes (about 1-1/2 pounds), cut into 1-inch cubes
1 cup vegetable broth
1 can (13-2/3 ounces) coconut milk
1 can (14-1/2 ounces) diced tomatoes
1 can (15 ounces) garbanzo beans, rinsed and drained, optional
4 cups fresh spinach
1/2 cup fresh cilantro leaves, chopped
1 tablespoon lime juice
Hot cooked basmati rice
Lime wedges, optional

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Directions

In a Dutch oven or large sauce pan, heat oil over medium heat. Add onion; cook until tender, 4-5. Stir in ginger, garlic, curry powder, turmeric, cumin, salt, pepper and red pepper flakes; cook until fragrant, about a minute longer. Stir in sweet potatoes, broth, coconut milk, tomatoes with juice and if desired, garbanzo beans; bring to a simmer. Cook, uncovered, just until potatoes are tender, 15-20 minutes, stirring occasionally.
Add in spinach; cook, uncovered, until spinach is wilted, 2-3 minutes. Stir in cilantro and lime juice. Serve with rice and if desired, lime wedges and additional cilantro.

Nutrition Facts

1 serving: 296 calories, 15g fat (11g saturated fat), 0 cholesterol, 496mg sodium, 37g carbohydrate (16g sugars, 6g fiber), 5g protein.

Loco Moco

Nancy Mock — Fri, 24 Jan 2025 06:49:51 +0000

Ingredients

BEEF PATTIES:
1 pound ground beef (80/20)
1/4 cup finely chopped sweet onion
1 garlic clove, minced
1-1/2 teaspoons Worcestershire sauce
1 teaspoon salt
1/2 teaspoon pepper
GRAVY:
6 tablespoons butter
1/4 cup finely chopped sweet onion
3 cups beef stock
2 teaspoons Worcestershire sauce
1 teaspoon soy sauce
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons cornstarch
2 tablespoons cold water
TO SERVE:
4 teaspoons canola oil, divided
4 large eggs, room temperature, divided
4 cups cooked white rice
Chopped green onions, for garnish

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Directions

To make the patties, combine ground beef, onion, garlic, Worcestershire sauce, salt and pepper in a large bowl. Divide mixture into fourths; shape each portion into a 1-inch-thick burger patty. Press thumb into the center of each patty to create an indentation.
Heat a large skillet over medium-high heat; place burgers in the hot pan, 2 in. apart. Cook burgers 4-5 minutes; flip, reduce heat to medium. Cook another 4-5 minutes or until internal temperature of burgers reaches 160°. Remove to a plate; cover to keep warm.
Pour excess grease from the pan; discard grease. Return pan to the burner over medium heat. To make gravy, add butter to the skillet. Once melted, add onion. Cook, scraping up the browned bits from the pan, 4-5 minutes or until soft. Pour in beef stock, Worcestershire sauce, soy sauce, salt and pepper. Increase heat to medium-high; bring sauce to a simmer, 4-5 minutes.
In a small bowl, whisk cornstarch and cold water until dissolved; add mixture to the sauce. Whisk constantly for 2-3 minutes or until gravy has thickened. Remove pan from heat.
To make the sunny-side up eggs, heat 1 teaspoon vegetable oil in a small, nonstick skillet over medium heat. When oil is hot, crack an egg into the pan. Cook 2-3 minutes or until whites are set and yolk is still runny. Transfer egg to a plate. Repeat these steps to cook remaining eggs.
To serve, place 1 cup cooked white rice in 4 bowls. Top each with a cooked burger patty and a generous amount of gravy. Place a sunny-side up egg on top of each. Garnish with chopped green onion. Serve immediately.

Nutrition Facts

1 serving: 729 calories, 40g fat (18g saturated fat), 302mg cholesterol, 1659mg sodium, 54g carbohydrate (4g sugars, 1g fiber), 34g protein.

Shortcut Oven-Baked Chicken Chimichangas

Taste Recipes Editorial Team — Fri, 17 Jan 2025 20:30:14 +0000

Ingredients

1/4 cup canola oil, divided
1 small onion, chopped
1 rotisserie chicken, skin removed, shredded (about 3-1/2 cups)
1 package (8.8 ounces) ready-to-serve long grain rice
1 can (15 ounces) black beans, rinsed and drained
1 can (4 ounces) chopped green chiles
2 teaspoons minced chipotle peppers in adobo sauce
1/4 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon pepper
1-1/2 cups shredded Mexican cheese blend
1/3 cup chopped fresh cilantro
6 flour tortillas (10 inches), warmed
Optional: Salsa, sour cream, guacamole and chopped tomatoes

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Directions

Preheat oven to 425°. Place a 15x10x1-in. baking pan in the oven.
In a large skillet, heat 2 tablespoons oil over medium-high heat; saute onion until lightly browned, about 5 minutes. Stir in chicken, rice, beans, chiles, chipotle pepper, cumin, salt and pepper; cook until heated through. Remove from heat; stir in cheese and cilantro.
Spoon 1 cup chicken mixture on the bottom third of each tortilla. Fold bottom and sides of tortilla over filling and roll up. Brush preheated baking pan with some of the remaining oil. Place chimichangas seam side down; brush with oil. Bake until crisp and golden, about 15 minutes, turning halfway through baking. Serve with toppings as desired.

Test Kitchen tips

Forget the mess and extra calories from deep-frying. This oven version bakes up browned and crispy.

Use 2 cups leftover cooked rice in place of the package of ready-to-serve rice.

Nutrition Facts

1 chimichanga: 704 calories, 31g fat (9g saturated fat), 98mg cholesterol, 1081mg sodium, 62g carbohydrate (4g sugars, 6g fiber), 41g protein.

Chicken & Vegetable Wild Rice Soup

Taste Recipes Editorial Team — Fri, 17 Jan 2025 20:23:57 +0000

Ingredients

1 pound boneless skinless chicken thighs, trimmed and cut into 1-inch pieces
2 cups frozen corn (about 10 ounces), thawed
1 package (6 ounces) long grain and wild rice mix
1 medium sweet red pepper, finely chopped
2 medium carrots, finely chopped
1 medium leek (white portion only), finely chopped
1 celery rib, finely chopped
3 bacon strips, cooked and crumbled
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
1/2 teaspoon salt
6 cups reduced-sodium chicken broth
1/3 cup dry sherry or additional broth
1 cup sour cream
1 tablespoon all-purpose flour
1 cup cut fresh asparagus (1-inch pieces)
Chopped green onions, optional

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Directions

Place first 12 ingredients in a 5- or 6-qt. slow cooker; stir to combine. Cook, covered, on low until chicken and vegetables are tender, 6-8 hours.
Mix sour cream and flour until smooth; stir into soup. Stir in asparagus. Cook, covered, on high until soup is thickened and asparagus is tender, 20-25 minutes. If desired, serve with green onions.

Nutrition Facts

1-1/2 cups: 310 calories, 12g fat (5g saturated fat), 48mg cholesterol, 1060mg sodium, 32g carbohydrate (5g sugars, 3g fiber), 19g protein.

Weeknight Taco Soup

Taste Recipes Editorial Team — Fri, 17 Jan 2025 20:21:18 +0000

Ingredients

1 tablespoon canola oil
1 large onion, chopped
1 medium sweet red pepper, chopped
1 medium green pepper, chopped
1 can (28 ounces) diced tomatoes, undrained
3 cups vegetable broth
1 can (15 ounces) pinto beans, rinsed and drained
1-1/2 cups frozen corn
1 envelope taco seasoning
1/4 teaspoon salt
1/4 teaspoon pepper
1 package (8.8 ounces) ready-to-serve long grain rice
1 cup sour cream
Optional toppings: Shredded cheddar cheese, crushed tortilla chips and additional sour cream

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Directions

In a Dutch oven, heat oil over medium heat. Add onion and peppers; cook and stir until crisp-tender, 3-5 minutes.
Add tomatoes, broth, beans, corn, taco seasoning, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, until vegetables are tender, 10-15 minutes. Reduce heat. Stir in rice and sour cream; heat through. Serve with toppings as desired.

Nutrition Facts

1-3/4 cups: 333 calories, 12g fat (5g saturated fat), 9mg cholesterol, 1288mg sodium, 49g carbohydrate (10g sugars, 7g fiber), 9g protein.

Chicken Wild Rice Soup with Spinach

Taste Recipes Editorial Team — Fri, 17 Jan 2025 20:16:43 +0000

Ingredients

3 cups water
1 can (14-1/2 ounces) reduced-sodium chicken broth
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
2/3 cup uncooked wild rice
1 garlic clove, minced
1/2 teaspoon dried thyme
1/2 teaspoon pepper
1/4 teaspoon salt
3 cups cubed cooked chicken breast
2 cups fresh baby spinach

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Directions

In a 3-qt. slow cooker, mix the first 8 ingredients until blended. Cook, covered, on low 5-7 hours or until rice is tender.
Stir in chicken and spinach. Cook, covered, on low until heated through, about 15 minutes longer.

Nutrition Facts

1-1/4 cups: 212 calories, 3g fat (1g saturated fat), 56mg cholesterol, 523mg sodium, 19g carbohydrate (4g sugars, 2g fiber), 25g protein. Diabetic Exchanges: 3 lean meat, 1 starch.

Wild Rice Mushroom Soup

Taste Recipes Editorial Team — Fri, 17 Jan 2025 20:16:32 +0000

Ingredients

1/2 cup uncooked wild rice
1-1/2 cups water
8 ounces smoked turkey sausage, sliced
1/3 cup all-purpose flour
1 carton (32 ounces) reduced-sodium chicken broth, divided
2 tablespoons butter
1 large onion, chopped
1/2 pound sliced fresh mushrooms
1 cup whole milk
1/4 teaspoon pepper

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Directions

In a small saucepan, combine wild rice and water; bring to a boil. Reduce heat; simmer, covered, until rice is tender, 40-45 minutes.
In a large saucepan, cook and stir sausage over medium heat until lightly browned, 3-4 minutes. Remove from pan.
Mix flour and 1/2 cup broth until smooth. In same pan, heat butter over medium heat; saute onion and mushrooms until tender, 4-5 minutes. Add remaining broth; gradually stir in flour mixture. Bring to a boil; cook and stir until slightly thickened, 2-3 minutes. Add milk, pepper, rice and sausage; heat through, stirring occasionally.

Nutrition Facts

1 cup: 157 calories, 6g fat (3g saturated fat), 28mg cholesterol, 644mg sodium, 17g carbohydrate (4g sugars, 1g fiber), 10g protein. Diabetic Exchanges: 1 starch, 1 lean meat, 1 fat.

Soup-Bowl Cabbage Rolls

Taste Recipes Editorial Team — Fri, 17 Jan 2025 20:13:37 +0000

Ingredients

1 pound lean ground beef (90% lean)
1 garlic clove, minced
1 small head cabbage, chopped
2-1/2 cups water
2/3 cup uncooked long grain rice
1 tablespoon Worcestershire sauce
1 teaspoon onion powder
1 teaspoon dried basil
1/4 teaspoon cayenne pepper
1/4 teaspoon pepper
1 can (28 ounces) crushed tomatoes
1/2 teaspoon salt
Grated Parmesan cheese, optional

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Directions

In a nonstick Dutch oven, cook beef and garlic over medium heat until meat is no longer pink; drain. Stir in next 8 ingredients; bring to a boil. Reduce heat; simmer, covered, until rice is tender, 25-30 minutes. Stir in tomatoes and salt; heat through. If desired, sprinkle with cheese.

Nutrition Facts

2-1/4 cups: 397 calories, 9g fat (4g saturated fat), 56mg cholesterol, 707mg sodium, 51g carbohydrate (6g sugars, 9g fiber), 30g protein.

Herbed Seafood Casserole

Taste Recipes Editorial Team — Fri, 17 Jan 2025 20:09:34 +0000

Ingredients

1-1/2 cups uncooked long grain rice
2 tablespoons butter
3 celery ribs, thinly sliced
1 medium onion, finely chopped
1 medium carrot, shredded
3 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons minced fresh parsley
1-1/2 teaspoons snipped fresh dill or 1/2 teaspoon dill weed
SEAFOOD:
1 pound uncooked shrimp (31-40 per pound), peeled and deveined
1 pound bay scallops
1 can (16 ounces) crabmeat, drained, flaked and cartilage removed
5 tablespoons butter, cubed
1/4 cup all-purpose flour
1-1/2 cups half-and-half cream
1 package (8 ounces) cream cheese, cubed
1-1/2 teaspoons snipped fresh dill or 1/2 teaspoon dill weed
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried thyme
TOPPING:
1-1/2 cups soft bread crumbs
2 tablespoons butter, melted

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Directions

Preheat oven to 325°. Cook rice according to package directions. Meanwhile, in a large skillet, heat butter over medium-high heat. Add celery, onion and carrot; cook and stir until crisp-tender. Add garlic, salt and pepper; cook 1 minute longer.
Add to cooked rice. Stir in parsley and dill. Transfer to a greased 13x9-in. baking dish.
Fill a large saucepan two-thirds full with water; bring to a boil. Reduce heat to medium. Add shrimp; simmer, uncovered, 30 seconds. Add scallops; simmer just until shrimp turn pink and scallops are firm and opaque, 2-3 minutes longer. Drain, reserving 1 cup cooking liquid. Place seafood in a large bowl; stir in crab.
In a saucepan, melt butter over medium heat. Stir in flour until blended; gradually stir in cream and reserved cooking liquid. Bring to a boil; cook and stir until thickened and bubbly, about 2 minutes. Reduce heat. Stir in cream cheese, dill and seasonings until smooth. Stir into seafood mixture.
Pour over rice mixture. Toss bread crumbs with melted butter; sprinkle over top. Bake, uncovered, 50-55 minutes or until golden brown. Let stand 10 minutes before serving.

Nutrition Facts

1 cup: 404 calories, 20g fat (12g saturated fat), 150mg cholesterol, 616mg sodium, 29g carbohydrate (3g sugars, 1g fiber), 26g protein.

Easy Sweet-and-Sour Meatballs

Taste Recipes Editorial Team — Fri, 17 Jan 2025 20:04:32 +0000

Ingredients

1 can (20 ounces) unsweetened pineapple chunks
1 package (12 ounces) frozen fully cooked homestyle or Swedish meatballs, thawed
1 large green pepper, cut into 1-inch pieces
3 tablespoons cornstarch
1/3 cup cold water
3 tablespoons cider vinegar
1 tablespoon soy sauce
1/2 cup packed brown sugar
Hot cooked rice, optional
Thinly sliced green onions, optional

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Directions

Drain pineapple, reserving juice. Set pineapple aside. Add enough water to juice if needed to measure 1 cup. In a large skillet over medium heat, cook the meatballs, green pepper and juice mixture until heated through.
In a small bowl, combine the cornstarch, cold water, vinegar and soy sauce until smooth. Add brown sugar and reserved pineapple to the pan; stir in cornstarch mixture. Bring to a boil; cook and stir until thickened, about 2 minutes. If desired, serve with rice and top with green onions.

Nutrition Facts

1 serving: 330 calories, 15g fat (7g saturated fat), 24mg cholesterol, 572mg sodium, 40g carbohydrate (31g sugars, 2g fiber), 9g protein.

Swedish Christmas Rice Pudding

Taste Recipes Editorial Team — Fri, 17 Jan 2025 20:03:40 +0000

Ingredients

1 cup water
1/2 cup uncooked long grain rice
Dash salt
4 cups milk
2/3 cup sugar, divided
2 eggs
2 tablespoons butter
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon

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Directions

In a heavy saucepan, combine the water, rice and salt; bring to a boil over medium heat. Reduce heat; cover and simmer for 15 minutes or until water is absorbed. Add milk and 1/3 cup sugar; bring to a boil. Reduce heat; simmer, uncovered, for 30-40 minutes or until slightly thickened.
Whisk together the eggs and remaining sugar. Gradually stir 2 cups hot rice mixture into the egg mixture; return all to pan, stirring constantly. Cook and stir over low heat for 3-5 minutes until mixture reaches 160°. Remove from the heat; stir in butter and vanilla. Pour into a serving bowl.
Refrigerate for 2 hours or until chilled. Just before serving, sprinkle with cinnamon.

Nutrition Facts

1 serving: 199 calories, 7g fat (4g saturated fat), 65mg cholesterol, 94mg sodium, 28g carbohydrate (20g sugars, 0 fiber), 6g protein.

Louisiana Jambalaya

Taste Recipes Editorial Team — Fri, 17 Jan 2025 20:00:21 +0000

Ingredients

1/4 cup canola oil
1/2 pound smoked sausage, halved and sliced
2 cups cubed fully cooked ham
2 celery ribs, chopped
1 large onion, chopped
1 medium green pepper, chopped
5 green onions, thinly sliced
2 garlic cloves, minced
1 can (14-1/2 ounces) diced tomatoes, undrained
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
2 cans (14-1/2 ounces each) chicken broth
1 cup uncooked long grain rice
1/3 cup water
4-1/2 teaspoons Worcestershire sauce
2 pounds peeled and deveined cooked shrimp (31-40 per pound)

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Directions

In a Dutch oven, heat oil over medium-high heat. Add sausage and ham; cook and stir until lightly browned. Remove and keep warm. In drippings, saute celery, onion, green pepper and green onions until tender. Add garlic; cook and stir 1 minute longer. Stir in tomatoes, thyme, salt, pepper and cayenne; cook 5 minutes longer.
Stir in broth, rice, water and Worcestershire sauce. Bring to a boil. Reduce heat; simmer, covered, until rice is tender, about 20 minutes. Stir in sausage mixture and shrimp; heat through.

Louisiana Jambalaya Tips

How can you make Louisiana jambalaya your own?

If you've ever wondered about the difference between Cajun and Creole jambalaya, this recipe includes tomatoes, which makes it more of a Creole version. Cajun versions of jambalaya typically leave out tomatoes (plus, they include smoked meat). You can make this jambalaya recipe your own by changing up the proteins. Try a spicier sausage like andouille, or substitute chicken for the ham.

What can you serve with Louisiana jambalaya?

Like other one-pot meals, Louisiana jambalaya goes great with crunchy veggies or cozy breads. Try serving this dinner with cucumber salad, fried okra, sauteed chard, buttery cornbread, biscuits or hush puppies.

How should you store leftovers of Louisiana jambalaya?

Leftover jambalaya doesn't freeze well, but it can be stored in an airtight container in the refrigerator for 2 to 3 days. If you liked this Louisiana jambalaya, try more of our jambalaya recipes.

—Peggy Woodward, Taste Recipes Senior Food Editor

Nutrition Facts

1 cup: 295 calories, 12g fat (3g saturated fat), 143mg cholesterol, 1183mg sodium, 20g carbohydrate (3g sugars, 1g fiber), 25g protein.

Lemon Chicken and Rice

Taste Recipes Editorial Team — Fri, 17 Jan 2025 19:58:29 +0000

Ingredients

2 tablespoons butter
1 pound boneless skinless chicken breasts, cut into strips
1 medium onion, chopped
1 large carrot, thinly sliced
2 garlic cloves, minced
1 tablespoon cornstarch
1 can (14-1/2 ounces) chicken broth
2 tablespoons lemon juice
1/4 teaspoon salt
1 cup frozen peas
1-1/2 cups uncooked instant rice

Text Ingredients

Directions

In a large cast-iron or other heavy skillet, heat butter over medium-high heat; saute chicken, onion, carrot and garlic until chicken is no longer pink, 5-7 minutes.
In a small bowl, mix cornstarch, broth, lemon juice and salt until smooth. Gradually add to skillet; bring to a boil. Cook and stir until thickened, 1-2 minutes.
Stir in peas; return to a boil. Stir in rice. Remove from heat; let stand, covered, 5 minutes.

Health Tip: Skip the salt and save 300 milligrams of sodium per serving. Use reduced-sodium broth and save about 150 milligrams more.

Nutrition Facts

1 serving: 370 calories, 9g fat (4g saturated fat), 80mg cholesterol, 746mg sodium, 41g carbohydrate (4g sugars, 3g fiber), 29g protein. Diabetic exchanges: 3 starch, 3 lean meat, 1-1/2 fat.

Creamy Rice Pudding

Taste Recipes Editorial Team — Fri, 17 Jan 2025 19:57:27 +0000

Ingredients

1 cup cooked long grain rice
1 cup whole milk
5 teaspoons sugar
Dash salt
1/2 teaspoon vanilla extract
Optional toppings: Whipped cream, sliced almonds, raisins, ground cinnamon and cinnamon sticks.

Text Ingredients

Directions

In a small heavy saucepan, combine rice, milk, sugar and salt; bring to a boil over medium heat. Reduce heat to maintain a low simmer. Cook, uncovered, until thickened, about 20 minutes, stirring often. Remove from the heat; stir in vanilla. Spoon into serving dishes. Serve warm or cold; serve with desired toppings.

Nutrition Facts

1 each: 220 calories, 4g fat (3g saturated fat), 17mg cholesterol, 134mg sodium, 38g carbohydrate (16g sugars, 0 fiber), 6g protein.

Cheeseburger Soup with Rice

Taste Recipes Editorial Team — Fri, 17 Jan 2025 19:56:08 +0000

Ingredients

1 cup shredded carrot
1 cup chopped onion
1/2 cup chopped celery
2 cans (14-1/2 ounces each) chicken broth
1 pound ground beef, cooked, crumbled and drained
2 cups cooked long grain rice
3 cups 2% milk
1 pound Velveeta, cubed
1 cup sour cream

Text Ingredients

Directions

In a large saucepan, combine the carrot, onion, celery and broth. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until vegetables are tender.
Stir in the beef, rice, milk and cheese; simmer, uncovered, until cheese is melted, stirring occasionally (do not boil). Just before serving, whisk in the sour cream; heat through.

Nutrition Facts

1 cup: 368 calories, 22g fat (13g saturated fat), 77mg cholesterol, 790mg sodium, 19g carbohydrate (10g sugars, 1g fiber), 22g protein.

Potluck Chicken Casserole

Taste Recipes Editorial Team — Fri, 17 Jan 2025 19:53:46 +0000

Ingredients

1/2 cup chopped fresh mushrooms
3 tablespoons finely chopped onion
4 tablespoons butter, divided
2 garlic cloves, minced
3 tablespoons all-purpose flour
1-1/4 cups milk
3/4 cup mayonnaise
4 cups cubed cooked chicken
3 cups cooked long grain rice
1 cup chopped celery
1 cup frozen peas, thawed
1 jar (2 ounces) diced pimientos, drained
2 teaspoons lemon juice
1 teaspoon salt
1/2 teaspoon pepper
3/4 cup coarsely crushed cornflakes

Text Ingredients

Directions

In a large saucepan, saute mushrooms and onion in 3 tablespoons butter until tender. Add garlic; cook 1 minute longer. Stir in flour until blended. Gradually add milk; bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat; stir in mayonnaise until smooth. Add the chicken, rice, celery, peas, pimientos, lemon juice, salt and pepper.
Transfer to an ungreased 13-in. x 9-in. baking dish. Melt remaining butter; toss with cornflakes. Sprinkle over top. Bake, uncovered, at 350° for 30-35 minutes or until bubbly.

Nutrition Facts

1 each: 397 calories, 23g fat (6g saturated fat), 72mg cholesterol, 512mg sodium, 25g carbohydrate (3g sugars, 1g fiber), 20g protein.

Quick Chicken & Wild Rice Soup

Taste Recipes Editorial Team — Fri, 17 Jan 2025 19:49:13 +0000

Ingredients

1 package (6.2 ounces) fast-cooking long grain and wild rice mix
2 tablespoons butter
1 small onion, finely chopped
1 celery rib, finely chopped
1 medium carrot, finely chopped
1 garlic clove, minced
2 tablespoons all-purpose flour
3 cups 2% milk
1-1/2 cups chicken broth
2 cups cubed cooked chicken

Text Ingredients

Directions

Cook rice mix according to package directions.
Meanwhile, in a large saucepan, heat butter over medium-high heat. Add onion, celery and carrot; cook and stir until tender, 6-8 minutes. Add garlic; cook 1 minute longer. Stir in flour until blended; gradually whisk in milk and broth. Bring to a boil, stirring constantly; cook and stir until slightly thickened, 1-2 minutes.
Stir in chicken and rice mixture; heat through.

Nutrition Facts

2 cups: 465 calories, 15g fat (7g saturated fat), 94mg cholesterol, 1095mg sodium, 50g carbohydrate (12g sugars, 2g fiber), 32g protein.

Grilled Shrimp Scampi

Taste Recipes Editorial Team — Fri, 17 Jan 2025 19:47:05 +0000

Ingredients

2 tablespoons olive oil
2 tablespoons lemon juice
3 garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon pepper
1-1/2 pounds uncooked jumbo shrimp, peeled and deveined
Hot cooked jasmine rice
Minced fresh parsley

Text Ingredients

Directions

In a large bowl, whisk the first five ingredients. Add shrimp; toss to coat. Refrigerate, covered, 30 minutes.
Thread shrimp onto 6 metal or soaked wooden skewers. Grill, covered, over medium heat (or broil 4 in. from heat) 6-8 minutes or until shrimp turn pink, turning once. Serve with rice; sprinkle with parsley.

Nutrition Facts

1 skewer (calculated without rice): 118 calories, 4g fat (1g saturated fat), 138mg cholesterol, 184mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 18g protein. Diabetic Exchanges: 2 meat, 1/2 fat.

Mushroom & Wild Rice Soup

Taste Recipes Editorial Team — Fri, 17 Jan 2025 19:44:30 +0000

Ingredients

2-1/2 cups water
1 ounce dried porcini mushrooms
1 ounce dried shiitake mushrooms
3 tablespoons butter
1 small onion, finely chopped
1/2 pound sliced fresh mushrooms
1/2 pound sliced baby portobello mushrooms
3 garlic cloves, minced
4 cups chicken broth
1 package (6 ounces) long grain and wild rice mix
1/2 teaspoon salt
1/4 teaspoon white pepper
1/2 cup cold water
4 teaspoons cornstarch
1 cup heavy whipping cream

Text Ingredients

Directions

In a small saucepan, bring water to a boil; add dried mushrooms. Remove from heat; let stand 25-30 minutes or until softened.
Using a slotted spoon, remove mushrooms; rinse. Trim and discard stems from shiitake mushrooms. Chop mushrooms. Strain soaking liquid through a fine-mesh strainer. Reserve mushrooms and soaking liquid.
In a Dutch oven, heat butter over medium-high heat. Add onion; cook and stir until tender. Add fresh and baby portobello mushrooms; cook and stir until tender. Add garlic; cook 1 minute longer.
Stir in broth, rice mix with contents of seasoning packet, reserved dried mushrooms and soaking liquid, salt and pepper. Bring to a boil. Reduce heat; simmer, covered, 20-25 minutes or until rice is tender.
In a small bowl, mix water and cornstarch until smooth; stir into soup. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in cream; heat through.

Nutrition Facts

3/4 cup: 180 calories, 10g fat (6g saturated fat), 32mg cholesterol, 625mg sodium, 17g carbohydrate (2g sugars, 1g fiber), 5g protein.

Brown Rice Chutney Salad

Taste Recipes Editorial Team — Fri, 17 Jan 2025 19:43:32 +0000

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

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.
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

Taste Recipes Editorial Team — Fri, 17 Jan 2025 19:42:43 +0000

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

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.
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.
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.

Hearty Chicken & Wild Rice Soup

Taste Recipes Editorial Team — Fri, 17 Jan 2025 19:42:39 +0000

Ingredients

1 package (6.2 ounces) fast-cooking long grain and wild rice mix
2 cans (10-3/4 ounces each) condensed cream of chicken and mushroom soup, undiluted
3 cups 2% milk
2 packages (6 ounces each) ready-to-use grilled chicken breast strips
2 cups frozen California-blend vegetables, thawed and coarsely chopped
3/4 cup spreadable garlic and herb cream cheese

Text Ingredients

Directions

Prepare rice mix according to package directions using a Dutch oven. Stir in the remaining ingredients; heat through.

Nutrition Facts

1-1/2 cups: 425 calories, 17g fat (8g saturated fat), 85mg cholesterol, 1832mg sodium, 45g carbohydrate (10g sugars, 7g fiber), 24g protein.

One-Pot Beef & Pepper Stew

Taste Recipes Editorial Team — Fri, 17 Jan 2025 19:39:48 +0000

Ingredients

1 pound lean ground beef (90% lean)
3 cans (14-1/2 ounces each) diced tomatoes, undrained
4 large green peppers, coarsely chopped
1 large onion, chopped
2 cans (4 ounces each) chopped green chiles
3 teaspoons garlic powder
1 teaspoon pepper
1/4 teaspoon salt
2 cups uncooked instant rice
Hot pepper sauce, optional

Text Ingredients

Directions

In a 6-qt. stockpot, cook beef over medium heat until no longer pink, 6-8 minutes; crumble beef; drain. Add tomatoes, green peppers, onion, chiles and seasonings; bring to a boil. Reduce heat; simmer, covered, 20-25 minutes or until vegetables are tender.
Prepare rice according to package directions. Serve with stew and, if desired, pepper sauce.

Nutrition Facts

1-1/2 cups: 244 calories, 5g fat (2g saturated fat), 35mg cholesterol, 467mg sodium, 35g carbohydrate (8g sugars, 5g fiber), 15g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable, 1-1/2 starch.

Apple-Balsamic Pork Chops & Rice

Taste Recipes Editorial Team — Fri, 17 Jan 2025 19:35:28 +0000

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

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.
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.
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.