Arroz con Pollo (Chicken and rice)
A popular Latin American dish. This recipe features the Cuban take on the dish which includes mixed vegetables, fresh herbs called sofrito along with other seasonings.
https://www.atozfoodamerica.com/florida/main-courses/arroz-con-pollo-(chicken-and-rice)-3b7x.html
Cajun Rice Salad (Also known as dirty rice and Cajun rice dressing)
Uses the traditional Cajun flavors of bell pepper and onions.
https://www.atozfoodamerica.com/louisiana/salads/cajun-rice-salad-yqxw.html
Charleston Red Rice
A southern specialty often found in Savannah Georgia or Charleston, South Carolina.
https://www.atozfoodamerica.com/georgia/side-dishes/charleston-red-rice--bom3.html
Chicken and Wild Rice Soup
Wild rice is native to the U.S. and has a chewy texture and nutty flavor. This rice was a staple food for several Native American Tribes. California and Minnesota are the main producers of the wild rice in the United States currently. Cooking wild rice with chicken soup adds a special heartiness to the traditional comfort dish.
https://www.atozfoodamerica.com/michigan/main-courses/chicken-and-wild-rice-soup-723b.html
Cuban-Style Yellow Rice
Rice is a stable in most Cuban dishes and is often served with steamed black beans. The annatto powder used provides a peppery flavor to the rice when used in large quantities. In small quantities the powder merely changes the color of the rice and does not add to the taste.
https://www.atozfoodamerica.com/florida/side-dishes/cuban-style-yellow-rice-8gv5.html
Etouffee
Etouffee means “to smother” in French and is a dish found in both Cajun and Creole cuisine. Instead of tomato paste, Etouffee uses a rich brown butter roux and crawfish fat. Shrimp or crab can also be used.
https://www.atozfoodamerica.com/alabama/main-courses/etouffee.html
Hawaiian Haystack
This has no connection to Hawaii despite the name and is popular among Seventh-day Adventists, Mennonite and Mormon communities. The dish is simply a base of cooked rice with multiple toppings placed upon it such as meat, beans or vegetables.
The “Hawaiian Haystack” specifically calls for coconut flavoring and pineapple.
https://www.atozfoodamerica.com/utah/main-courses/hawaiian-haystack-0zty.html
Jollof Rice
World Jollof Rice Day is celebrated annually on August 22nd.
Jollof starts with a base of rice and tomatoes and then adds fragrant spices, local vegetables and sometimes meat. This dish is considered a West African specialty, with the dish originating in Northwestern Senegal.
https://www.atozfoodamerica.com/district-of-columbia/side-dishes/jollof-rice-6vws.html
Majedra (Spiced Lentils and Rice)
The earliest record of this recipe dates back to an Iraqi cookbook from 1226. Served with yogurt, vegetables and other side dishes.
https://www.atozfoodamerica.com/california/main-courses/mejadra-(spiced-lentils-and-rice)-rpjm.html
Sources:
https://stpl.bibliocommons.com/list/share/2013209609_stplreference2/2148755459
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