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Rachael Ray Recipes

Cheesy Spinach Rice Pilaf
|Rachael Ray
Try serving alongside your favorite chicken recipe, such as Lemon Pepper Chicken. Read more...
Crispy Snapper with Vera Cruz Sauce and Rice
|Rachael Ray
This fresh, simple meal is perfect for summer dinners or a light meal. Read more...
Hoppin' John Stoup with Rice
|Rachael Ray
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
|Rachael Ray
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...
Brie Sticks with Raspberry-Mustard Dipper
|Rachael Ray
This snack will impress your guests, but you will be surprised at how easy it is to make. Read more...
Yellow Chicken and Rice
|Rachael Ray
This colorful dish is simple and tasty! Read more...
Braised Pork Chops
|Rachael Ray
Pork chops and potatoes don't have to take a lot of time! You'll enjoy this meal in minutes! Read more...
Spring Stuffed Chicken
|Rachael Ray
Ingredients 3 tablespoons extra virgin olive oil (EVOO) 5 sprigs thyme, leaves stripped and chopped 1 lemon, juiced and zested 1/4 cup parsley (about a handful), chopped 4 chicken breasts (about 6 ounces each), butterflied and pounded to 1/4-inch thick 4 slices proscuitto cotto or any good quality ham, such as rosemary ham 4 slices fontina cheese (about 4 ounces) Salt and freshly ground black pepper 1/2 cup dry white wine 1 large bunch of asparagus Preparation Place a large, tall-sided skillet with 1-2 inches of water over high heat... Read more...
White Cioppino
|Rachael Ray
Ingredients 1/4 cup extra-virgin olive oil (EVOO) 5 to 6 anchovy filets 5 to 6 cloves garlic, finely chopped or grated Pinch of red pepper flakes 1 large onion, chopped 4 to 5 stalks of celery from the heart, chopped 2 tablespoons fresh thyme leaves (from 2 to 3 sprigs), chopped 1 bay leaf Salt and freshly ground black pepper 1/2 cup white wine or white vermouth 2 cups chicken stock 1 cup seafood stock or clam juice 4 large scallops, quartered 1 pound swordfish, cut into large dice 1... Read more...
Latin-Style Chicken Noodle Soup
|Rachael Ray
Who doesn’t love chicken soup? Just like that soup company says, soup is good food. It’s even better when you make it yourself. You get more chicken and more noodles that way. This recipe is one of three fast soups that taste like they were slow cooked. Each one is so good, you’ll lose your noodle for them! After you make this soup, try Traditional, Quick Chicken Noodle Soup as well as Italian-Style Chicken Noodle Soup. Read more...
Traditional, Quick Chicken Noodle Soup
|Rachael Ray
Who doesn’t love chicken soup? Just like that soup company says, soup is good food. It’s even better when you make it yourself. You get more chicken and more noodles that way. This recipe is one of three fast soups that taste like they were slow cooked. Each one is so good, you’ll lose your noodle for them! After you make this soup, try Latin-Style Chicken Noodle Soup as well as Italian-Style Chicken Noodle Soup. Read more...
Green Caponata with Sweet Creamy Polenta
|Rachael Ray
Substitute vegetable stock for the chicken stock in this recipe for a completely vegetarian meal! The slivered almonds on top add a flavorful crunch. Read more...