Mexican Rice by Sergio Hernandez

Cumin Rice by Joyce Leung

This rice is a delicious mix of cumin and cinnamon. It provides a nice, slightly sweet flavor, that is a perfect complement to any middle eastern dish. The only dishes I would avoid serving this with are sweet dishes with dates, figs, etc. I served it with my Braised Lamb with Beans. It was great!

Tomato Rice Pilaf by Mary Joseph

This originated as a Lebanese dish that my mom always used to make, I tweaked it a bit adding tomatoes and mint and leaving out the meat that it called for. If you're a cheese lover this would be amazing with crumbled French Feta mixed in.

Easy Persian Rice in a Rice Cooker by John Spottiswood

Admittedly, this doesn't capture the crunch outside of the normal method of making persian rice. But if you are just looking for a fluffy and buttery rice to serve with a stew or tagine, this works wonderfully and is super easy.

Glorified Rice by Denise Sherin

This is an Amish dessert sometimes called Heavenly rice. It light and popular with all ages. Great potluck dessert.

Black Beans and Rice by John Spottiswood

A Cuban classic, this goes perfectly with all pork dishes, and also with poultry and fish.

Toasted-Coconut Rice by Nancy Miyasaki

This is a light, tasty rice that goes well with curries or other asian dishes.

Turkey Stuffing or Side: Brown & Wild Rice w/Apples, Cranberries & Pecans by Salad Foodie

At last ~ a HEALTHY stuffing.....that seems like an oxymoron! High in fiber and nutrients but low in fat, this recipe is based on one from the USA Rice Federation. It's quick to make and can be the poultry stuffing, served as a side to holiday…

Curried lentil and rice salad by Micheline

A flavourful, curried lentil and rice salad for healthy conscious cooks.

Arroz A La Mexicana by Brett Ede

Apple, Cinnamon Rice Pudding by Micheline

Rice pudding with twist. My husband's favourite dessert.

Yakimeshi by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Yakimeshi

Mexican Rice Pilaf by myra byanka

Generally, Mexican cooks make this rice with fresh tomatoes, but ever the corner-cutter, I use petite diced, drained.

Caribbean Peas & Rice by John Spottiswood

This popular dish throughout the Caribbean is similar to red beans and rice, but made with a few more spices and with crowder, pidgeon, or black-eyed peas instead of red beans. If you can't find any of these, though, red beans make a fine substitute. This is great comfort food that is a nice mellow contrast to spicy-sweet Caribbean…

Kaisen yakimeshi by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Kaisen yakimeshi