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Rachael Ray Recipes

Cheesy Spinach Rice Pilaf
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Try serving alongside your favorite chicken recipe, such as Lemon Pepper Chicken. Read more...
Red Beans and Rice Stoup
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It's stoup, New Orleans-style! Try using turkey andouille sausage or substituting brown rice for white rice in this jazzy Cajun-style stoup. Read more...
Sweet Potato Salad with Warm Bacon Vinaigrette
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Ingredients 4 medium sweet potatoes, peeled, cut in half lengthwise and sliced into half moons 2 tablespoons extra virgin olive oil (EVOO) 4 slices bacon 1 medium red onion, finely chopped 2 cloves garlic, finely chopped or grated Salt and ground black pepper 1 1/2 tablespoons Dijon mustard 2 tablespoons red wine vinegar 4 cups baby spinach, loosely packed Preparation Place a medium pot over medium-high heat with the sweet potatoes and enough cold water to cover them. Bring to a boil, reduce the heat to medium and simmer until... Read more...
Jalapeño Rice
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Serve with Plum Good Pork Chops.    Read more...
Crispy Snapper with Vera Cruz Sauce and Rice
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This fresh, simple meal is perfect for summer dinners or a light meal. Read more...
Hoppin' John Stoup with Rice
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Hoppin' John is a traditional dish made with black-eyed peas, rice and pork that is eaten throughout the southern United States. It's said that if Hoppin’ John is eaten on New Year's Day, it will bring good luck! Read more...
Rice
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Lightly seasoned with a bay leaf and flavored with chicken stock, this rice is a staple side dish that can be paired with a wide variety of mains. You can also use leftover rice in Rachael's Spanish Stuffed Bell Peppers. Read more...
Lemon Poppy Chicken with Sweet Pea and Mint Couscous
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This is a really tasty quick meal that you can easily prepare in under thirty minutes. The poppy seeds look like little polka dots. Yum-o! Read more...
Elsa's Poulet Sauce
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Get the rest of Rachael's Essential Thanksgiving Recipes here. Read more...
Brie Sticks with Raspberry-Mustard Dipper
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This snack will impress your guests, but you will be surprised at how easy it is to make. Read more...
Campfire Hash
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Ingredients 2 tablespoons vegetable or canola oil 1 pound fully cooked, smoked kielbasa, thinly sliced 1 large onion, chopped 2 garlic cloves, finely chopped or grated 1 jalapeño pepper, seeded and finely chopped 3 large Idaho potatoes, peeled and cubed Salt and ground black pepper 1 box frozen corn (10 ounces), defrosted 4 eggs Preparation Place a large, cast iron skillet over medium-high heat with 2 turns of the pan of oil, about 2 tablespoons. Add the kielbasa to the pan and cook until golden brown, 6-7 minutes. Remove the... Read more...
Yellow Chicken and Rice
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This colorful dish is simple and tasty! Read more...