With its nutty texture and visual appeal, you’ll turn to this hearty side whenever a rice dish is in order. I’ve served this for more than 30 years and, over time, have learned to make enough for leftovers to be sent home with family members.—Virginia Peter, Winter, Wisconsin
My family especially enjoys this lovely, slightly sweet side dish. It looks so pretty with the harvest colors of chopped green and red peppers and orange slices tucked in with the rice.
-Zita Wilensky, North Miami, Florida
We were always glad to see a big bowl of this festive rice on the table. The carrots, peas and tomatoes make it so pretty. This versatile side dish goes great with any meat or Mexican meal.
— Jerri Moror, Rio Rancho, New Mexico
In this easy recipe, ordinary rice is dressed up with peas, shredded carrot and seasonings. This fresh-tasting and colorful side dish goes great with a variety of meaty main courses.—Doyle Rounds, Bridgewater, Virginia
A colorful stir-fry shared by Gloria Warczak comes together in no time with leftover long grain rice. "This is one of our family favorites,” Gloria relates from Cedarburg, Wisconsin. "It's quick and easy and takes just minutes to prepare."
"Don’t count on having any leftovers with this delicious, simple dish. A friend gave me the recipe more than a decade ago, and it’s been a family favorite ever since!" --Beth McCaw of Nashville, Tennessee
I like to think of this recipe as a labor of love. The risotto takes a bit of extra attention, but once you reach that requisite creaminess, your taste buds will let you know it was worth the effort. —Stephanie Campbell, Elk Grove, California
Looking for an accompaniment to Mexican food or barbecued chicken? This spicy rice fits the bill (the sour cream is handy for cooling your palate!). When I'm cooking, I head for my spice cupboard often - we like our food zesty!
Once a week, I create a new recipe for my blog, An Officer and a Vegan. I first made this risotto when I needed something cheerful and comforting. It would be fantastic with asparagus, zucchini or summer squash, but use whatever veggies are in season. —Deanna McDonald, Kalamazoo, Michigan