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Congee
Lunch Chinese

Congee

4.7

Prep
20 min
Cook
195 min
Total
215 min

Instructions

  1. 1 Combine chicken stock, water, rice, 1/4 cup apple cider vinegar, fish sauce, ginger, salt, and sesame oil in a large stockpot; bring to a boil. Reduce heat and simmer until congee has thickened to the consistency of a light porridge, about 3 hours.
  2. 2 Stir fish into congee and simmer until cooked through, about 10 minutes.
  3. 3 Serve congee in bowls topped with pickled vegetables, roast pork, scallions, and peanuts. Drizzle 1/2 teaspoon vinegar and soy sauce over toppings.

By Mark Miller

Lemon BBQ Chicken Salad
Lunch

Lemon BBQ Chicken Salad

4.0

Prep
30 min
Cook
Total
150 min

Instructions

  1. 1 Mix chicken and lemon juice in a large mixing bowl.
  2. 2 Mix rice celery, olives, and 1/4 cup bacon in a separate bowl; add to chicken and toss to combine.
  3. 3 Whisk mayonnaise, barbeque sauce, and liquid smoke together in a small bowl; pour over the chicken mixture and toss to coat. Top with remaining 2 tablespoons bacon. Cover bowl with plastic wrap and refrigerate 2 hours to overnight.

By Robin Whitworth

Beef Bowl (Gyudon)
Lunch Japanese

Beef Bowl (Gyudon)

5.0

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Divide rice evenly between 4 donburi bowls.
  2. 2 Bring mirin, soy sauce, and sake to a boil in a pot over medium heat. Add onion; cook and stir until onion is translucent, about 5 minutes. Stir in beef; simmer until no longer pink and cooked through, about 5 minutes. Spoon beef and onion over rice using a slotted spoon.
  3. 3 Place eggs in the pot; bring to a boil. Cook until soft boiled, 5 to 7 minutes. Peel; add to bowls. Garnish with pickled ginger.

By Kurumi

Hawaiian Loco Moco
Lunch American

Hawaiian Loco Moco

4.5

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Grease a large skillet with cooking spray and heat over medium heat.
  2. 2 Divide ground chuck into four equal portions; form into patties.
  3. 3 Fry patties in the hot skillet until they begin to firm, are hot, and are slightly pink in the center, about 6 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Remove patties to a plate, retaining drippings in the skillet.
  4. 4 Stir onion and water into reserved drippings. Reduce heat to low and cook until onion is slightly softened, about 5 minutes. Add mushrooms; cook and stir until mushrooms are cooked through, about 5 minutes more.
  5. 5 Pour gravy over onion-mushroom mixture; stir. Cook until gravy is hot, about 5 minutes. Gently lie patties into gravy; simmer until reheated through.
  6. 6 While patties simmer in gravy, grease a separate skillet with cooking spray and heat over medium heat. Fry eggs in the hot skillet until whites are opaque, but yolks remain runny, 2 to 3 minutes.
  7. 7 Divide cooked rice between four plates. Top each rice portion with a beef patty and cover each patty with an egg. Pour gravy equally over each portion.

By INA

Southwest Cheesy Chicken Enchilada Soup
Lunch

Southwest Cheesy Chicken Enchilada Soup

4.0

Prep
20 min
Cook
480 min
Total
500 min

Instructions

  1. 1 Combine broth, chicken, tomato sauce, pinto beans, salsa, chili powder, onion, garlic, oregano, basil, cayenne pepper, cumin, and salt in a slow cooker. Cook on Low for 8 hours.
  2. 2 Use forks to shred chicken. Stir in cooked rice.
  3. 3 Ladle into bowls and garnish with Monterey Jack cheese.

By bleucheeseme

Sesame Chicken Wraps
Lunch

Sesame Chicken Wraps

4.0

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Heat oil in a large skillet over medium-high heat. Toss in chicken, sesame seeds, garlic salt, and pepper; cook and stir in hot oil until no longer pink, 3 to 4 minutes. Add broccoli, onion, and ginger. Cook until vegetables are tender and chicken is no longer pink in the center and the juices run clear, about 5 minutes.
  2. 2 Meanwhile, combine sugar, peanut butter, soy sauce, water, and garlic in a small saucepan over medium-low heat. Cook sauce, stirring frequently, until sugar is dissolved, about 3 minutes.
  3. 3 Assemble the wraps using the tortillas, chicken-broccoli mixture, cooked rice, and peanut sauce.

By Lilsargitty

Do-It-Yourself Salmon Poke Bowls
Lunch American

Do-It-Yourself Salmon Poke Bowls

4.7

Prep
25 min
Cook
Total
25 min

Instructions

  1. 1 Divide rice among four bowls.
  2. 2 Combine soy sauce, rice wine vinegar, sesame oil, and chile oil in a bowl; add salmon and toss to coat. Divide among the four bowls.
  3. 3 Top bowls with avocado, bell pepper, edamame, seaweed, pickled ginger, and furikake seasoning. Garnish with chopped green onion; sprinkle with sesame seeds.

By A Day In the Kitchen

Spicy Tofu Salad Bowl
Lunch Asian

Spicy Tofu Salad Bowl

4.9

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Mix green onions, soy sauce, sesame seeds, Korean red pepper powder, sugar, and sesame oil together in a bowl until evenly combined.
  2. 2 Place rice in a serving bowl. Toss lettuce and cucumber together and place onto rice. Arrange tofu over lettuce and cucumber. Drizzle sesame mixture over tofu to taste.

By tamzie

Quick Black Bean Soup
Lunch American

Quick Black Bean Soup

4.7

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Place 2 cans black beans, diced tomatoes with green chile peppers, 1 cup chicken broth, cumin, salt, black pepper, and cayenne pepper into a blender and blend until smooth; pour into a saucepan.
  2. 2 Add remaining chicken broth and 1 can black beans. Place saucepan over medium heat, bring mixture to a simmer, and cook soup for 15 minutes.
  3. 3 Place 1/2 cup hot rice into each of 6 bowls. Ladle soup over rice and top each serving with 1 tablespoon sour cream.

By Jenny Wells

Kelly's Black Bean Salad
Lunch Mexican

Kelly's Black Bean Salad

4.5

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Bring rice and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and the liquid has been absorbed, 20 to 25 minutes.
  2. 2 Mix tomatoes, vinegar, garlic, cumin, chili powder, salt, oregano, and black pepper together in a bowl. Whisk oil into tomato mixture to make a dressing.
  3. 3 Stir rice, black beans, and corn together in a bowl; toss with dressing until well-coated.

By Chelsea

Leftover Pork Fried Rice
Lunch Asian

Leftover Pork Fried Rice

4.4

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Whisk eggs and soy sauce in a bowl. Stir in rice, breaking up clumps; set aside.
  2. 2 Melt butter in a wok over medium-high heat. Stir in garlic, white part of green onion, peas and carrots, and onion slices. Stir fry for 3 minutes; stir in pork.
  3. 3 Pour egg mixture into wok; stir fry until eggs are cooked through and rice is golden, and all ingredients are hot, about 7 minutes. Season with salt and ground black pepper; garnish with chopped green onion tops.

By thedailygourmet

Cambodian Chicken Soup
Lunch Asian

Cambodian Chicken Soup

4.6

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Heat the cooking oil in a large pot over medium-high heat. Cook and stir the ginger, garlic, serrano pepper, and chicken in the hot oil about 5 minutes. Add the curry paste, curry powder, vinegar, fish sauce, sugar, chicken broth, coconut milk, pineapple, and rice; stir. Allow the soup to simmer until it thickens, about 15 minutes more.

By jillie69

Black Bean and Rice Burritos
Lunch Mexican

Black Bean and Rice Burritos

4.3

Prep
10 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Bring water and rice to a boil in a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
  2. 2 Meanwhile, melt 1 tablespoon butter in a large skillet over medium heat. Cook and stir onion and garlic in melted butter until onion is translucent, 5 to 6 minutes. Add remaining 1 tablespoon butter and let melt. Stir in chili powder, paprika, cumin, black pepper, cayenne pepper, cloves, and nutmeg; cook, stirring often, for 2 more minutes.
  3. 3 Stir in black beans and tomato sauce, then bring to a simmer. Reduce the heat to low and cook until flavors blend, about 10 minutes. Remove from the heat and stir in cilantro. Let sit until cilantro wilts, about 5 minutes.
  4. 4 Fill warm tortillas with bean mixture and rice.

By Bobikel

Chicken and Andouille Sausage Gumbo
Lunch American

Chicken and Andouille Sausage Gumbo

4.9

Prep
20 min
Cook
165 min
Total
185 min

Instructions

  1. 1 Cook sausage in a Dutch oven over medium heat, stirring constantly until browned, about 5 minutes. Transfer sausage to a bowl; reserve drippings in Dutch oven.
  2. 2 Cook chicken in drippings over medium heat until both sides browned, 2 to 3 minutes per side. Transfer chicken to a bowl; set aside.
  3. 3 Heat oil in the Dutch oven over medium heat. Add flour; cook and stir constantly until roux is thick and chocolate colored, 20 to 30 minutes. Be careful not to burn roux or you'll have to start again.
  4. 4 Add celery, onion, and bell pepper; cook and stir for 6 minutes. Add garlic; cook until fragrant, about 2 minutes. Stir in hot broth; bring to a boil.
  5. 5 Add chicken breasts, Worcestershire sauce, Creole seasoning, thyme, pepper flakes, and bay leaves. Reduce heat; simmer, stirring occasionally, until chicken is no longer pink in the center and juices run clear, about 1 hour. Transfer chicken to a plate; cool.
  6. 6 Add sausage to gumbo; simmer for 30 minutes.
  7. 7 Shred cooled chicken. Add chicken and green onions to gumbo; simmer for 30 minutes.
  8. 8 Remove gumbo from heat. Discard bay leaves. Sprinkle gumbo with filé powder; stir. Serve gumbo over hot rice.

By VMB

Pacific Cuban Black Beans and Rice
Lunch Latin American

Pacific Cuban Black Beans and Rice

4.9

Prep
20 min
Cook
75 min
Total
95 min

Instructions

  1. 1 Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
  2. 2 Heat oil in a large pot over medium-high heat. Add carrots, celery, onion, bell pepper, and garlic; cook until tender, about 5 minutes.
  3. 3 Add black beans and liquid from can, chorizo, chicken stock, picante sauce, bay leaves, paprika, vinegar, cumin, sugar, salt, black pepper, and pepper flakes; bring to a boil. Reduce heat to medium-low, cover, and simmer until beans are soft, about 30 minutes.
  4. 4 Uncover the pan; continue cooking until mixture reaches desired consistency, about 20 minutes more. Discard bay leaves, taste, adjust seasoning.

By Fancy Nancy

Albóndigas (Meatballs) en Chipotle
Lunch Mexican

Albóndigas (Meatballs) en Chipotle

4.1

Prep
20 min
Cook
35 min
Total
55 min

Instructions

  1. 1 Blend tomatoes, 1 onion, 1 clove garlic, and adobo sauce in a blender or food processor until smooth.
  2. 2 Heat oil in a large skillet over medium heat; cook and stir tomato mixture in hot oil until fragrant, about 10 minutes. Stir in chicken stock and continue to cook for 10 minutes more.
  3. 3 Meanwhile, blend tomatillos, eggs, 1 small onion, chipotle peppers, 2 cloves garlic, chicken bouillon, and cilantro in a blender or food processor until smooth. Transfer mixture to a large bowl and add beef, pork, and rice; stir to combine. Roll meat mixture into walnut-sized balls.
  4. 4 Transfer meatballs to tomato mixture; simmer until meatballs are no longer pink in the center, 15 to 20 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

By MexicoKaren

Quick and Easy Sausage and Chicken Gumbo
Lunch American

Quick and Easy Sausage and Chicken Gumbo

4.5

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Combine flour and oil in a Dutch oven over medium-high heat. Cook, stirring frequently, until it forms a thick paste the consistency of cake frosting. Continue cooking, stirring constantly, until the flour turns dark golden brown, 15 to 20 minutes. The darker the roux, the more depth of flavor, but don't burn it.
  2. 2 Add onions, bell peppers, okra, celery, garlic, Creole seasoning, thyme, cayenne, salt, and pepper. Cook until vegetables are tender, 3 to 6 minutes.
  3. 3 While vegetables are cooking, bring 4 cups water to a boil in a 2-quart saucepan. Add unopened bag of rice and boil, uncovered, until rice is tender, 10 to 12 minutes. Remove bag from water and drain. Cut open bag, pour rice into a bowl, and fluff.
  4. 4 Stir chicken, kielbasa, diced tomatoes, and chicken broth into the cooked vegetables. Cook until thoroughly heated, about 10 minutes. Serve gumbo over warm rice.

By Tuscan_Italian

Asian Beef and Vegetable Stir-Fry
Dinner Chinese

Asian Beef and Vegetable Stir-Fry

4.4

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Halve steak lengthwise, then cut crosswise into 1/4-inch-thick strips.
  2. 2 Cook vegetables with 3 tablespoons water, covered, in a large nonstick skillet over medium-high heat until crisp-tender, about 4 minutes. Transfer vegetables to a bowl; drain any excess water. Set aside.
  3. 3 Heat same skillet over medium-high heat until hot. Add 1/2 the steak and 1/2 the garlic; cook until outside surface of steak is no longer pink, 1 to 2 minutes. Transfer to a plate. Repeat with remaining steak and garlic.
  4. 4 Return steak and vegetables to skillet. Add stir-fry sauce and red pepper flakes; heat through. Serve over hot rice; sprinkle with peanuts.

By Beef It's What's for Dinner

Air Fryer Fried Rice
Dinner Chinese

Air Fryer Fried Rice

3.5

Prep
5 min
Cook
20 min
Total
25 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Preheat a 5-quart air fryer to 350 degrees F (175 degrees C) according to the manufacturer's instructions.
  3. 3 Stir cooked rice, sesame oil, water, vegetable oil, salt, and pepper together in a large bowl until evenly combined. Transfer to a 7-inch round metal cake pan or an air fryer insert. Place the pan into the air fryer basket.
  4. 4 Place the basket into the preheated air fryer and cook for 10 minutes, stirring halfway through. Pour beaten egg over rice and air-fry until egg is set, about 4 minutes.
  5. 5 Add peas and carrots; stir to combine and break up egg. Air-fry for 2 more minutes.
  6. 6 Meanwhile, whisk soy sauce and Sriracha together in a small bowl; set aside for serving.
  7. 7 Divide fried rice between two serving bowls and pour sauce over top.

By Soup Loving Nicole

Szechuan Spicy Eggplant
Dinner Chinese

Szechuan Spicy Eggplant

4.2

Prep
25 min
Cook
25 min
Total
50 min

Instructions

  1. 1 Remove eggplant stem and cut flesh into 1-inch cubes. Set aside.
  2. 2 Mix together soy sauce, stock, oyster sauce, chili sauce, sugar, and black pepper in a medium bowl until well combined; set aside. Stir together water and cornstarch in a small bowl until smooth; set aside.
  3. 3 Coat a large, deep pan with cooking spray over high heat and heat until very hot, about 3 minutes. Cook and stir 1/2 of the green onions, ginger, and garlic in the hot pan until lightly browned, 3 to 5 minutes. Add beef; cook and stir until lightly browned and crumbly, about 3 minutes.
  4. 4 Stir in eggplant, then pour soy sauce mixture over all. Cover the pan, reduce heat to medium low, and let simmer for 15 minutes, stirring occasionally. Add shrimp during the last few minutes of cooking.
  5. 5 Stir in cornstarch mixture and cook until thickened. Mix in remaining green onions and sesame oil. Serve over hot rice.

By ANGWEN

Hunan Chicken and Vegetables
Dinner Chinese

Hunan Chicken and Vegetables

5.0

Prep
25 min
Cook
10 min
Total
35 min

Instructions

  1. 1 Mix pepper pods, soy sauce, green onion, hoisin sauce, chile oil, garlic, sugar, ginger, and salt for sauce together in a bowl; set aside.
  2. 2 Heat about 1 inch vegetable oil in a wok over medium-high heat. Add chicken; stir and saute until no longer pink, about 3 minutes. Remove chicken with a slotted spoon and set on a plate. Pour hot oil into a container and discard when cool.
  3. 3 Add water to the wok and bring to a boil. Add carrots, bell pepper, onion, corn, water chestnuts, and bamboo shoots; cook and stir for about 1 minute. Remove with a slotted spoon to a bowl. Pour out and discard any remaining water.
  4. 4 Pour the reserved sauce into the wok. Stir and heat over medium heat. Add chicken and vegetables to the sauce; stir until well coated. Remove pepper pods and serve over cooked rice.

By Tracy Monroe

Must-Try Hainanese Chicken Rice
Dinner Chinese

Must-Try Hainanese Chicken Rice

4.0

Prep
40 min
Cook
92 min
Total
137 min

Instructions

  1. 1 Trim chicken of all excess fat, reserving fat.
  2. 2 Place chicken, spring onion, 3 cloves crushed garlic, and one 1-inch piece ginger in a large pot. Pour in enough water to cover. Bring to a boil; reduce heat to low and simmer, skimming any scum off the surface, until an instant-read thermometer inserted into the thickest part of the thigh, near the bone, reads 165 degrees F (74 degrees C), about 1 hour.
  3. 3 Remove chicken from the pot, reserving broth. Rub chicken with salt. Chop into pieces and arrange on a serving plate.
  4. 4 Combine soy sauce, 3 tablespoons reserved chicken broth, 1 1/2 tablespoon sugar, garlic oil, and sesame oil in a small bowl. Drizzle over chicken pieces.
  5. 5 Melt reserved chicken fat in a large pot over medium heat. Add rice, 3 cloves minced garlic, crushed 1-inch piece ginger, and salt; cook and stir until rice is glossy and fragrant, 2 to 3 minutes.
  6. 6 Pour enough reserved chicken broth into the pot to cover rice by half an inch. Cover; bring to a boil. Cook until rice is tender and liquid is absorbed, 20 to 25 minutes. Let rice sit, covered, for 5 minutes. Fluff with a fork.
  7. 7 Combine red chile peppers, juice of 2 limes, 2 tablespoons reserved chicken broth, 3 cloves garlic, one 1/2-inch piece ginger, 1/4 teaspoon salt, and 1 pinch sugar in a blender; blend until garlic chile dip is smooth.
  8. 8 Combine juice of 2 limes, 2 tablespoons reserved chicken broth, 3 cloves garlic, one 1-inch piece ginger, and 1/8 teaspoon salt in a blender; blend until ginger dip is smooth.
  9. 9 Serve garlic chile and ginger dips alongside chicken and rice.

By Samantha Tan

Chicken and Rice Casserole
Dinner

Chicken and Rice Casserole

2.5

Prep
10 min
Cook
60 min
Total
70 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Spread rice into a casserole dish. Lay chicken breasts onto the bed of rice. Sprinkle French onion soup mix over the chicken. Pour cream of mushroom soup over the chicken. Cover casserole dish with aluminum foil.
  3. 3 Bake in preheated oven for 45 minutes. Remove aluminum foil and continue baking until the rice is tender and the chicken no longer pink in the center, about 15 minutes more.

By sharker

Cinnamon Rice
Dessert

Cinnamon Rice

4.4

Prep
5 min
Cook
25 min
Total
30 min

Instructions

  1. 1 Bring rice, water, milk, raisins, and margarine to a boil in a saucepan over medium-high heat, stirring occasionally. Reduce heat to low, cover, and cook until liquid has absorbed and rice is tender, about 15 minutes. Mix together cinnamon and sugar; sprinkle over rice to serve.

By Dave

Rice with Herbes de Provence
Dinner

Rice with Herbes de Provence

4.3

Prep
5 min
Cook
25 min
Total
30 min

Instructions

  1. 1 Bring chicken stock, rice, herbes de Provence, salt, and black pepper to a boil in a medium saucepan; stir together. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, about 20 minutes. Fluff with a fork before serving.

By Jennifer Green

Rice Pancakes
Breakfast

Rice Pancakes

4.2

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Combine the rice, milk, rice flour, sugar, applesauce, baking powder, and oil together in a bowl; blend with an electric hand mixer for 2 minutes.
  2. 2 Grease a large skillet or griddle and place over medium heat. Pour 1/4 cup of the batter onto the griddle; cook until the underside is golden brown. Flip and cook until the other side is also golden brown, 2 to 3 minutes per side.

By Jamie West

Lucky and Rippy's Favorite Dog Food
Dinner American

Lucky and Rippy's Favorite Dog Food

4.7

Prep
15 min
Cook
35 min
Total
110 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Place chicken, rice, and vegetables into a large saucepan or Dutch oven; stir in water until smooth. Place over medium-high heat and bring to a boil; stir constantly.
  3. 3 Reduce heat to medium-low, cover, and simmer until rice is tender and liquid is absorbed, about 25 minutes. Cool completely before serving; store covered in the refrigerator.

By LUVSNOW17

Wonderful Meatloaf
Dinner

Wonderful Meatloaf

4.0

Prep
5 min
Cook
45 min
Total
50 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 In a large bowl, combine the beef, rice, brown sugar, onion and 1 tablespoon ketchup. Mix well and place in a 5x9 inch loaf pan.
  3. 3 Bake at 350 degrees F (175 degrees C) for 30 minutes. Spread remaining 1/2 cup ketchup over the top of the loaf. Bake for 15 more minutes.

By Rebecca