rice recipes

The Best Chicken Biryani

whole milk yogurt

Kosher salt

teaspoons Kashmiri chili powder (see Cook's Note)

teaspoon ground turmeric

pounds bone-in skinless chicken thighs

vegetable oil

red onions, thinly sliced

basmati rice

cloves

cardamom pods

3 bay leaves

peppercorns

saffron

milk

1/2 cinnamon stick

teaspoon cumin seeds

ginger

5 cloves garlic, finely grated

tomatoes, chopped into 1/2-inch pieces

cilantro leaves

cup mint leaves

Bobby Flay takes Southern-style Shrimp and Grits to the next level by adding sharp cheddar, bacon and lime juice in this easy recipe from Food Network.

Shrimp and Grits

water

Salt and pepper

grits

butter

cheddar cheese

shrimp,

bacon, chopped

lemon juice

parsley

scallions

garlic, minced

Bring water to a boil. Add salt and pepper. Add grits and cook until water is absorbed, about 20 to 25 minutes. Remove from heat and stir in butter and cheese.

Rinse shrimp and pat dry. Fry the bacon in a large skillet until browned; drain well. In grease, add shrimp. Cook until shrimp turn pink. Add lemon juice, chopped bacon, parsley, scallions and garlic. Saute for 3 minutes.

Spoon grits into a serving bowl. Add shrimp mixture and mix well. Serve immediately.

Between ease of preparation, outcome and simplicity of ingredients, this recipe was a winner all-round. My family loved it. One key was to use chicken stock for the grits instead of water. I could have spiced it up quite a bit more for my own taste, but kept it mostly as-is except substituted cilantro for the parsley and added chopped ham along with the bacon.

Very good and quite easy to make.  Better than mine but if you tell anyone I will deny ever having said that!

Absolutely delicious and so easy.  The only substitution I made was chicken broth rather than water for the grits. 

Super easy and delicious. Made exact first time and it turned out good. Second time I used chicken broth for my grits and they tasted amazing!!!! Going to make again but add in some red pepper and asparagus to the shrimp. A good basic shrimp and grits recipe that can easily be tweaked to each individuals liking.

This was our first time eating shrimp and grits.  This recipe is delicious and the meal was very easy to make.  It is a very rich dish and no one was able to enjoy a second plate!  We added some extra black pepper and a dash of hot sauce to the shrimp because we thought it needed a little heat.  NYers like shrimp and grits!

This was my bf's first time eating shrimp and grits. His response? "This is so *expletive* good!" Haha. This really is a delicious recipe, the only thing I added was a dirzzle of chili oil around the grits. Be ready for a nap when you finish eating. 

Excellent recipe. Didn't have fresh parsley, so I substituted Cilantro. I think it may be better with the Cilantro. Plan to add chopped green chilies to the grits next time. 

Very good and easy too.  I dusted the shrimp with Old Bay before sautéing in the bacon fat.  How can you go wrong?  The grits were cheesy and flavorful.  I will definitely make this again.  Quick easy meal.

One of the very few recipes I followed verbatim. Nothing needs to be changed - this recipe is INCREDIBLE!  Served with Paula Deen's collard greens for a spectacular meal!<div> </div>

https://www.foodnetwork.com/videos/grits-with-shrimp-93113

Chef Bobby Flay does his take on Southern grits, with shrimp and cheese.

Grits With Shrimp

There are a lot of ways you can go wrong cooking rice.

How To Cook Rice

c. white long grain rice

I live at 5,300 ft elevation and I cook on a gas stove with propane, so I thought I'd put in my changes for anyone in the same circumstances. This is a great recipe. For higher elevation and hotter cooking stoves add 1/3 cup water for a total of 2 1/3 cups water. Follow the recipe exactly as written except use a flame tamer under the pot, cook it for 25 minutes, then remove from heat as directed &amp; let it stand for 5 more minutes before fluffing with a fork.

This recipe is perfect! I have been struggling to make good rice for a while and followed many recipes and my rice always came out hard. I think the most important part was watching the video, and seeing specifically what the "gentle simmer" appeared to be. I also, washed my rice until the water was clear and then soaked it for about 10 minutes. Used Carolina Basmati rice, followed the label instructions for water to rice ratio but followed temperature and time instructions in this guide and came out perfect!!

Well I guess I don't have the knack for making rice on the stovetop. I've tried this recipe 3 times. I do not live at high elevation. I have a fairly new electric stove. With my burner on the lowest setting the rice is boiling hard enough that I have to tilt the lid or risk having the rice boil over. I end up having to leave the rice on the stove for 40 mins, still not done, and finish it in the microwave.  )-:

This was so easy! The rice was perfect! I had never made rice before. Thank you!!

Just made this recipe and its great. Thank you

Followed the instructions exactly... At 30 minutes my brown rice was horribly burnt. Not sure what I did wrong, I made sure to turn down the heat after adding the rice.

This worked perfect for me, my first time cooking rice and it tastes amazing.

This is not how rice should be cooked. 
For perfect rice it should be :
 1 1/2 cup of water for 1 cup of rice, stop the heat as soon as the water runs out, then let sit for 10 minutes. 

You should NEVER have to drain the water.

My pot kept overflowing even when on the lowest heat! Changed it over to a weaker stove and seemed to do the trick but had to have the lid ajar.

I'm almost 13 years old, and if you do this recipe step by step and watch the rice, you will make perfect rice.

Works pretty great! Still a good idea to rinse your rice if you’re using a cooker though. Gets the grains clean and makes cleaning the cooker easier.

https://streaming.hearstdigitalstudios.com/584f04d8-8609-422c-a3b3-23f64e6b877d/video_rover_16x9_1080p_hd_1529070961_37339.mp4

Could classic chicken and rice be one of the most beloved comfort dinners to ever hit the plate? We think so. And to blow your mind even more, this version is made in just one skillet. Here we use bone-in, skin on chicken thighs which cook up in exactly the same time as the rice to guarantee juicy chicken. A quick broil at the end creates the perfect crispy skin and gives a little crunch to the rice and vegetables.

The Best Chicken and Rice

canola oil

paprika

salt and black pepper

carrots (about 12 ounces), sliced into 1/4-inch rounds

celery (about 9 ounces), sliced 1/4-inch thick

shallots

garlic,

thyme leaves, chopped

oregano leaves, chopped

lemon lemon juice

rice

chicken stock

chives

Food Network Kitchen’s The Best Chicken and Rice.

Preheat the broiler. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Toss the chicken with the paprika, 1 teaspoon salt and a few grinds of pepper in a large bowl. Place the chicken skin-side down in the skillet and cook undisturbed until the skin is golden but not too dark, 4 to 5 minutes. Remove the chicken to a plate using a metal spatula and add the remaining 1 tablespoon oil to the skillet.

Add the carrots, celery and shallots to the skillet and cook, stirring occasionally, until softened but not yet turning golden, 4 to 5 minutes. Stir in the garlic, thyme, oregano, lemon zest, lemon juice, 1/2 teaspoon salt and a few grinds of pepper and cook just until you begin to smell the garlic, about 1 minute. Stir in the rice and cook undisturbed until lightly toasted, about 2 minutes. Pour in the broth, add 1/2 teaspoon salt and stir to combine, then add the chicken thighs back to the pan, skin-side up. Bring the liquid to a boil then cover, reduce the heat to a simmer and cook until the rice is tender and the chicken is cooked through, 15 to 20 minutes.  

Remove the lid from the pan and broil until the chicken skin is crispy and golden, 2 to 3 minutes. Sprinkle with the chives.  

Recipe requires a bit of a tweak.  Probably a typo.  I prepare ANY rice by using 1 (dry measuring cup) of rice to 1-3/4 (liquid measuring cup) of broth.  Tone down oregano according to YOUR taste buds!  I prefer only a trace amount of it &amp; a bit more of the garlic.  Perfect recipe as it is VERY quick &amp; easy for a practiced home cook/chef.  I also make something similar, more Hungarian style...by adding in 2 teaspoons of tomato paste along with peas, carrots &amp; mushrooms.  It is much more like a paprikas then &amp; if you add a packet of the (orange) Goya Sazon seasoning....every flavour will burst in your mouth!  Brilliant recipe!  Versatile as it lends itself to varietal methods of creating it!  Kudos!❤️❤️

Very tasty comfort food. My husband loved it. But I did what others recommended and used 1.5 cups of rice and 3 cups of broth. I also used half the thyme and oregano. It turned out perfectly—rice nicely cooked and just a bit saucy with great flavor. I will definitely make it again. 

The oregano was a bit strong and there was too much liquid for some reason, but this was delish and I will adjust and make again!!!

Came out really well— nice depth of flavor, but as everyone says there is too much liquid and it has to be cut. We did 1.5 cups rice and 3.3 cups broth. Doubled garlic and added some ginger too. And mushrooms. Was perfect!!! Why only do 1 cup rice? Do more and you’ll have more. (We kept chicken and veg the same). 

Loved this dish! Added about a handful of extra rice after reading some reviews about being too liquidy when done. Turned out just like the picture. Will be keeping this recipe for future dinners. 

This one's a hit! Loads of flavor, better than my own mother's recipe. 

I cut the liquid by about half,  even after an additional 10 minutes of cooking, the birds were still swimming. I followed the recipe to the letter and I look forward to tweaking the seasonings and making it my own.

All the best!

This is really good.  I used long grain rice which was perfect but as the other reviews commented, an adjustment needs to be made with the chicken stock.  I also think that thighs this way need more time than what was recommended even after browning well.   Next time I make this, I’ll add green olives.  It has a Spanish flare and I think they would be an amazing addition! 

After many years on this site, you'd think I'd have learned to check the comments before moving forward with the recipe!  I too questioned the amount of chicken stock, and considered adding Sazon Goya, but went for the recipe as written.  With dried herbs, I only used a tsp each of Thyme and Oregano.  I think the fresh would've added more flavor, and would definitely go that route if I make this again.  I would also cut back on the broth, and add a packet of Sazon Goya.  I ended up uncovering and cooking longer to cook off the excessive liquid.   I wouldn't say this is the "Best Chicken and Rice", but it certainly could be with some tweaking.   

Taste was great!  Agree the rice to liquid seems to be off. I did 1 1/2 C rice and it turned out well. Only problem was my rice to chicken ration was off (only did 4 thighs). Probably with 6 it would have been better proportioned. I found the oregano proportion to be fine but I used fresh not dried. 

I will make again with, as said with others, some adjustments.  

Very tasty but way too heavy on the oregano, and also incredibly soupy and mushy/overcooked rice, even after leaving it in an extra 15 minutes. Next time I will try doubling the rice to two cups and cutting the oregano down half. The dish is wonderfully zesty, and the chicken came out perfectly. There is promise- I won't give up yet!


Pigeon Peas and Rice

olive oil

applewood-smoked bacon, finely chopped

onion

green bell pepper

red bell pepper

white rice

salt

tomato paste

oregano

cumin

pigeon peas, drained and rinsed

tomatoes

cilantro

scallions,

Pernil pork with pigeon peas and rice, plantain chips, and sweet chili dipping sauce.

Place a large Dutch oven over medium heat and add the oil and bacon. Cook, stirring, until the bacon is crispy and golden and the fat has rendered, 4 to 5 minutes. Add the onions, green peppers, red peppers, rice and salt; cook, stirring, for 5 minutes, until the onion is soft and the rice is lightly toasted. Add the tomato paste and cook for 2 to 3 minutes, stirring. Add the oregano, cumin, pigeon peas, tomatoes, chicken stock and 1 cup water. Bring to a boil, then reduce the heat to a simmer. Cover with a lid and cook until the rice is tender, 25 to 30 minutes.

Remove the lid and fluff the rice with a fork. Garnish with cilantro and scallions.

Pretty good.  I'm sure I'll make it again, but next time I'll add some heat and more tomatoes.

Made this on vacation in Freeport Bahamas, the locals loved it. Can't find pigeon peas in my local grocery store so I've used black beans or pinto beans as a substitute. Not as good as pigeon peas but it works. Awesome recipe. 

No need for ice in these Frozen Fruit Smoothies from Food Network Kitchen: Frozen bananas and berries add a rich, creamy thickness with milk, yogurt and honey.

Frozen Fruit Smoothies

banana,

frozen strawberries, raspberries,

yogurt

orange juice

honey

Put all the ingredients in a blender and process until smooth. Pour into glasses and serve.

Cooks note: For non-dairy smoothies, substitute 1 cup rice milk for the milk and yogurt. Or, use soy yogurt or milk instead of dairy.

Great texture and perfect amount of sweetness. My only change was, my banana was not frozen. My teenage boys and I loved it!

My teenage girls are connoisseurs of Tropical Smoothie .. I was trying to find a recipe to do at home.. we followed the recipe exactly the first round but ultimately the best batch was using 2 bananas and 3/4 cup orange juice and 3/4 cup milk.. 3 tablespoons of honey.. it was a hit!!!! My wallet has thanked me and this is now a staple in my house!

This is my favorite smoothie . but i am wondering if it is healthy enough for my pregnancy? 

Quick, easy and delicious!  My daughter and I made some to drink and froze more for another day!  This recipe is a keeper!

Love this!! Perfect combination of sweet, creamy and acid. Only used 1 tbsp of honey and it was perfect, 2-3 would've been too much. used 1 cup of strawberries and 1 cup of cherries. And freshly squeezed orange juice from my tree! 

I'm 17 year old girl who has no idea how to cook. I'm lazy and I like things that taste good. I was able to make this and it didn't turn out to be a disaster; it actually tasted great.  It was fun to make and epic to drink. Thank you Food Network, you are my only friend. 

This was very good
Instead of using oranges we used cranberry juice and it was AMAZING!

Incredible smoothie! My family came over for a week but none of us really knew how to cook. This recipe saved my life this week! Simple, quick, and DELICIOUS!!!

https://www.foodnetwork.com/videos/frozen-fruit-smoothies-0238770

Frederic shares tips on blending up a refreshing fruit smoothie.

Black Beans and Rice

onions, finely chopped

green bell peppers, chopped

garlic cloves, chopped

bay leaves

black beans, drained and rinsed

apple cider vinegar

Heat a large pot over medium-high heat and add the oil. Stir in the onions, peppers, garlic, bay leaves and cumin. Stir and cook for 8 minutes.

Stir in the rice, black beans, tomatoes, water, vinegar and salt and pepper. Bring to a boil, cover and reduce heat to low. Cook for about 40 minutes or until the rice is tender. Serve hot.

It was very good. Cut the recipe in half. After reading some of the reviews about not having enough liquid and rice being under cooked and clumpy I was a little worried. But it turned out perfectly using 1 cup of rice and 1 cup water. Will make it again. Thanks!

This was soooo good! I'll definitely be making this again. Very flavorful dish. 

<span>Made half, as others did. Cooked a couple of links of chorizo first, then cut them into chunks and added with the onions and peppers. They gave off some oil, so needed only add a little oil (I used vegetable oil instead of olive oil). Added half a jalapeño and two chipotles in adobe, as well as some chili powder and coriander. Used red wine vinegar instead of cider vinegar because I didn't have the latter. Also cooked for only 20 minutes which was fine. Added salt at the end, as I wanted to be sure not to over-salt with the chorizo sausage in there. Once I got some hot sauce on my serving, it was delicious.</span>

Great flavor!! This has just enough spice. I made 1/4 of the recipe and it would easily feed 4 people. I added more tomatoes just because I didn't want to throw out the 1/2 can. This is a definite keeper. It went great with steak tips. 

Regarding the rice - I agree that you need to add more water - one part rice to two parts water.    I always rinse my long grain rice to remove the starch - this significantly reduces the chance of mushy rice.  No stirring!!!!  A squeeze of lime and a dash of Tabasco make it extra delicious.

Great black beans and rice!  Because I didn't have the exact ingredients on hand, I made a couple of adjustments but stuck  to the basic recipe pretty closely.  Halved the recipe.   First, I had no canned black beans.  Had some dried ones that had already been soaked.  Cooked them in my pressure cooker.   We don't like cooked bell peppers, so I used two onions and left out the peppers.  I had no canned tomatos ,  so I used two 10oz cans of original flavored Rotel (undrained).  I used home made chicken stock rather than water.  Otherwise, followed the recipe very closely. It did not take 40 minutes to cook.  Probably more like 20 minutes.  It is SO good!  Next time, I'll probably add some chopped left over ham or a ham hock.  Because of the amount of rice and beans, don't be shy with the salt!  Half the recipe made an easy 8 side dish servings (probably more) and an easy 4-5 "entree" sized servings. Dont't forget (if you are cooking your first ever dish!!!!) to use un-cooked rice and get rid of your bay leaves before serving it up.  YUMMY!

Loved this. Made half the recipe because there is only two of us, however, I did add two cups of water and about a cup and a quarter rice. It made it a little more moist and sticky, but I like it that way. I used plain diced tomatoes and added a little more garlic. I also threw in a little oregano. The beauty of this recipe is it gave me a chance to experiment.   Next time I make throw in a ham hock?

Excellent! I'm eating my 2nd bowlo right now. I prefer mine spicier, so I added hot sauce, but you could add a dash or two of cayenne. As for other comments; Remove the bay leaves at the end of the cooking time (?). The amount of salt and pepper is determined by 1) If using low sodium tomatoes or not. 2) If you like it spicy or not. Also I made a full recipe with 15 oz cans of black beans and my pot is over flowing!

I gave this only 1 star because it was so badly written.  Not for the inexperienced cook.

First, the ingredient list should specify cooked or uncooked rice.

Second, maybe some people found it mushy because that is not NEARLY enough water for the rice.

Third, any good recipe will tell you at what point to remove bay leaves.  This one didn't tell you to remove them at all!  As I said, not for the inexperienced.

Fourth, NO amount of salt or pepper is specified, though you are supposed to add them early.  

Fifth, I question the "16 servings".  I made half the recipe, and I can't see that being 8 servings, unless it is supposed to be a side dish.

I am sure I will keep this recipe and use it many times.  I will, however, use twice as much water as specified from now on.  Also, the vinegar adds a good flavor, but I will reduce it by just a tiny bit.

Dirty Rice with Smoked Sausage

chicken stock, divided

pork

onion,

celery,

green bell pepper, chopped

cayenne

parsley leaves

Make the rice, in a medium saucepan combine the rice and chicken stock. Bring to a boil, reduce the heat and simmer until all the stock is absorbed into the rice, about 20 minutes.

Meanwhile heat oil in a heavy-bottomed saute pan over medium-high heat. Brown the sausage. Once browned, add the garlic, onion, celery, and green bell pepper. Cook until softened, about 5 minutes. Season with salt and pepper. Add 1 cup chicken stock and cayenne. Cook until the stock has reduced a little. Add the cooked rice and parsley and stir thoroughly. Taste and season with salt and pepper, if necessary.

Make sure you watch the video first. You cook the rice in four cups of chicken stock in it's own pan.

Tasted like a spicy jambalaya even though you only use 1/4 tsp of cayenne but it still made my nose run. It was really good but honestly 1 cup of rice would have been enough. If your having 2 cups of rice I would suggest adding either chicken breast or shrimp. 

Made this as written except for using smoked turkey sausage instead of pork and it turned out okay, but not great.  We like a bit of spice, but the flavor was lacking depth with only cayenne.  Might try this again adding smoked paprika and some more seasonings because it was such an easy weeknight meal. 

Fantastic! I was backed into a corner for dinner and all I had was chicken sausage but we already had pasta this week so I turned to this recipe. Simple, fast, and uses ingredients I always have on hand so it was perfect! I read the reviews about the spicyness of the cayenne pepper and decided to substitute Emeril's Essence seasoning instead. Husband does not do well with spice so I knew that 1/2 tsp of that seasoning would provide a well balanced flavor with a hint of spice. Turns out I was right and he loved it so much! 

Just made this for dinner along with some sweet honey cornbread muffins! It was a family hit! Quick, Easy, Cheap &amp; Delicious!the only additions I used was cajun seasonings &amp; garlic powder!

I make this every year for Mardi Gras dinner. I use Turkey Smoked sausage and it comes out delicious!  It isn't "authentic" dirty rice but that is fine with me as I don't care for traditional dirty rice anyway. A  King cake for dessert and it's almost like being on Bourbon Street lol

Where is the recipe for Dirty Rice? Because this is definitely NOT Dirty Rice! Sad...

Easy to make and great if you like spice, my family loved it!

Printed this in 2009 and didn't make it until today; thank goodness the recipe has been corrected. We loved this. Left out the cayenne for our first attempt (we're wimps with spicy food). We added about a cup of black beans; they add fiber, texture, and visual interest. We used basmati brown rice (Alton Brown's baked rice recipe). The quality and flavor of smoked sausage is a major factor. This is a keeper!

Made this last night using South Caroline grown rice and it was amazing! Had Andouiile sausage on hand (and did use a bit more that the recipe calls for) and had to substitute carrot for green pepper cause that's what we had. I usually will add on portion amount of veggies because my son eats so much but it did not hurt the recipe at all. My son and I nearly demolished the entire dish, only a modest portion survived our feeding frenzy. Definitely a keeper and so easy my son said he will make it next time!

https://www.foodnetwork.com/videos/dirty-rice-0136027

Watch them clean their plates when you serve them the Neelys' Dirty Rice.

Dirty Rice

Refried Beans and Rice Bowl

bacon,

yellow onion, diced

chili powder

green chiles

pinto beans, drained

limes

(4 ounces) grated white Cheddar or Cotija

jalapeno, sliced

cilantro,

Food Beauty of Molly Yeh's Refried Beans and Rice Bowl ,as seen on Food Network. Season 6.

Cook the bacon in a large skillet over medium-low heat, rendering the fat until crispy, 6 to 8 minutes. Remove the bacon with a slotted spoon to paper towels to drain. Set aside.

Increase the heat to medium and add the onions to the remaining bacon fat. Stir, then cook until soft, translucent and lightly brown, 8 to 10 minutes. Add the chili powder and cook for another minute. Stir in the green chiles and beans. Stir and continue cooking to heat through, 6 to 8 minutes. Turn off the heat and mash with a fork, potato masher or the back of a wooden spoon. Or, for a smooth consistency, puree in a food processor (add 2 to 4 tablespoons water to the puree if it seems dry). Stir in the juice of 1 lime and season with salt. 

To serve, fill one side of a serving bowl with refried beans. Fill the other side with cooked rice. Garnish with the bacon, cheese and scallions. Scatter the jalapeno slices and cilantro on top. Cut the remaining lime into wedges and tuck a wedge into the side of the bowl. Repeat to make 3 to 5 more bowls.

For a taste of seaside Spain, serve Tyler Florence's The Ultimate Paella recipe, an authentic rice dish studded with chicken, chorizo, clams, shrimp and lobster.

Top 40 rice recipes recipes from across the web

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The Best Chicken Biryani

Shrimp and Grits

How To Cook Rice

The Best Chicken and Rice

Pigeon Peas and Rice

Frozen Fruit Smoothies

Black Beans and Rice

Dirty Rice with Smoked Sausage

Refried Beans and Rice Bowl

The Ultimate Paella

Wild Rice with Mushrooms

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Creamy Oatmeal

Red Beans And Rice

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Seafood Gumbo

Crispy Rice

Stuffed Peppers

Dirty Rice

Chicken Fried Rice

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