10 Savory Rice Dishes for Parties

Shrimp Fried Rice Paella

This fusion dish combines the flavors of Spanish paella with the familiar texture of shrimp fried rice, creating an unforgettable party dish.

Ingredients:

• 2 cups uncooked jasmine rice
• 1 pound large shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 onion, finely chopped
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1 pinch saffron threads
• 1 cup frozen peas
• 3 cups chicken broth
• Salt and pepper to taste
• Lemon wedges, for garnish

Cooking method:

1. Cook the jasmine rice according to package instructions, then set aside.
2. In a large skillet, heat olive oil over medium heat. Add onion, bell pepper, and garlic, sautéing until the vegetables are soft.
3. Stir in the smoked paprika and saffron, cooking for an additional minute.
4. Add the shrimp and cook until they turn pink and opaque, about 3 minutes.
5. Mix in the cooked rice, peas, and chicken broth, stirring well to combine.
6. Season with salt and pepper, and cook until the broth is absorbed and the rice is tender, about 5-7 minutes.
7. Garnish with lemon wedges before serving.

Korean Bibimbap

A colorful and delicious rice dish, Bibimbap is perfect for parties with its variety of toppings and vibrant presentation.

Ingredients:

• 2 cups short-grain rice
• 1 tablespoon sesame oil
• 1/2 pound ground beef
• 1 tablespoon soy sauce
• 1 tablespoon sugar
• 1 carrot, julienned
• 1 zucchini, sliced
• 1 cup bean sprouts
• 1 cup spinach
• 4 eggs
• Gochujang (Korean chili paste)
• Sesame seeds, for garnish

Cooking method:

1. Cook the short-grain rice according to package instructions, then set aside.
2. In a pan, cook the ground beef with soy sauce and sugar until browned.
3. Quickly stir-fry each vegetable (carrot, zucchini, bean sprouts, and spinach) in sesame oil, seasoning lightly with salt.
4. Fry the eggs sunny-side-up.
5. Assemble the Bibimbap by placing a portion of rice in each bowl, arranging the beef and vegetables on top.
6. Top with a fried egg and a dollop of gochujang.
7. Sprinkle with sesame seeds before serving.

Mexican Arroz con Pollo

This classic Mexican dish features flavorful chicken and rice cooked together, perfect for feeding a crowd.

Ingredients:

• 4 chicken thighs
• 2 cups long-grain rice
• 1 tablespoon vegetable oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 1 can (14.5 oz) diced tomatoes
• 2 cups chicken broth
• 1 teaspoon cumin
• Salt and pepper to taste
• Chopped cilantro, for garnish

Cooking method:

1. Season chicken thighs with salt and pepper.
2. In a large pot, heat vegetable oil over medium heat, and brown the chicken thighs on both sides. Remove and set aside.
3. In the same pot, sauté onion, garlic, and bell pepper until softened.
4. Add the rice, stirring to coat in the oil, then add diced tomatoes, chicken broth, and cumin.
5. Return chicken to the pot, cover, and reduce heat to low. Simmer for 25-30 minutes, or until the rice is tender and chicken is cooked through.
6. Garnish with chopped cilantro before serving.

Greek Lemon Rice Pilaf

Bright and zesty, this Greek-inspired rice pilaf is a refreshing addition to any party spread.

Ingredients:

• 2 cups basmati rice
• 1/4 cup olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 2 cups chicken broth
• 1/2 cup lemon juice
• Zest of 1 lemon
• 1/4 cup fresh dill, chopped
• Salt and pepper to taste

Cooking method:

1. Rinse the basmati rice under cold water until the water runs clear.
2. In a large saucepan, heat olive oil over medium heat. Sauté the onion and garlic until translucent.
3. Add the rice, stirring to coat in the oil, then pour in the chicken broth and lemon juice.
4. Bring to a boil, reduce heat, cover, and simmer for 18-20 minutes until the rice is tender.
5. Fluff the rice with a fork, then stir in lemon zest and fresh dill.
6. Season with salt and pepper before serving.

Jambalaya Rice

A hearty and spicy dish from Louisiana, Jambalaya is a one-pot wonder that's sure to satisfy a crowd.

Ingredients:

• 1 pound smoked sausage, sliced
• 1 pound chicken breast, diced
• 2 cups long-grain rice
• 2 tablespoons vegetable oil
• 1 onion, diced
• 1 bell pepper, chopped
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 3 cups chicken broth
• 1 tablespoon Cajun seasoning
• Salt and pepper to taste

Cooking method:

1. In a large pot, heat vegetable oil over medium heat and brown the sausage and chicken.
2. Remove the meat, then sauté onion, bell pepper, and garlic until soft.
3. Stir in the rice, diced tomatoes, chicken broth, and Cajun seasoning.
4. Return the sausage and chicken to the pot.
5. Cover and simmer for 25-30 minutes until the rice is cooked and the liquid is absorbed.
6. Season with salt and pepper before serving.

Indian Biryani

Fragrant and full of spices, this traditional Indian rice dish is a flavorful addition to any party menu.

Ingredients:

• 2 cups basmati rice
• 1 pound chicken thighs, diced
• 2 tablespoons ghee
• 1 onion, sliced
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 tablespoon biryani masala
• 1 cup plain yogurt
• 2 cups chicken broth
• Salt to taste
• Fresh cilantro and mint, for garnish

Cooking method:

1. Rinse and soak basmati rice for 30 minutes, then drain.
2. In a large pot, melt ghee and sauté onion, garlic, and ginger until golden brown.
3. Add chicken thighs and biryani masala, cooking until the chicken is browned.
4. Stir in yogurt and chicken broth, bringing the mixture to a simmer.
5. Layer the soaked rice on top, cover, and cook on low heat for 20 minutes until the rice is tender.
6. Garnish with fresh cilantro and mint before serving.

Thai Pineapple Fried Rice

Sweet and savory, this Thai-inspired dish is an exotic and colorful party favorite.

Ingredients:

• 2 cups jasmine rice, cooked and cooled
• 1 cup pineapple chunks
• 1/2 pound shrimp, peeled and deveined
• 2 tablespoons vegetable oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 2 tablespoons soy sauce
• 1 tablespoon fish sauce
• 1 teaspoon curry powder
• Sliced green onions, for garnish

Cooking method:

1. Heat vegetable oil in a large pan, and sauté onion, garlic, and bell pepper until soft.
2. Add shrimp and cook until they turn pink and opaque.
3. Stir in the pineapple chunks, curry powder, soy sauce, and fish sauce.
4. Add the cooked jasmine rice, mixing thoroughly to combine all ingredients.
5. Cook until the rice is heated through and fragrant.
6. Garnish with sliced green onions before serving.

Lebanese Mujadara

A comforting Middle Eastern dish, Mujadara is a delightful combination of lentils, rice, and caramelized onions.

Ingredients:

• 1 cup brown lentils
• 1 cup long-grain rice
• 4 cups water
• 3 onions, thinly sliced
• 1/4 cup olive oil
• Salt and pepper to taste
• Ground cumin, for sprinkling

Cooking method:

1. Rinse lentils and cook in a large pot with water until tender, about 20 minutes.
2. Add rice to the pot, cooking until the rice is tender and water is absorbed.
3. In a separate pan, heat olive oil and caramelize onions until golden brown.
4. Stir caramelized onions into the lentil and rice mixture.
5. Season with salt, pepper, and a sprinkling of ground cumin before serving.

Chinese Yangzhou Fried Rice

A staple in Chinese cuisine, Yangzhou fried rice is a simple yet delicious dish that brings vibrant colors and flavors to your table.

Ingredients:

• 2 cups jasmine rice, cooked and cooled
• 1/2 cup cooked ham, diced
• 1/2 cup shrimp, peeled and deveined
• 2 eggs, beaten
• 2 tablespoons vegetable oil
• 1/2 cup peas and carrots, frozen
• 2 green onions, sliced
• 2 tablespoons soy sauce
• Salt and pepper to taste

Cooking method:

1. In a large pan, heat vegetable oil and scramble the eggs until just set. Remove and set aside.
2. Sauté ham and shrimp until the shrimp turn pink.
3. Add peas and carrots, stirring until heated through.
4. Stir in the cooked rice, soy sauce, and scrambled eggs, mixing well.
5. Garnish with sliced green onions before serving.

Spanish Seafood Risotto

This creamy and luxurious risotto, filled with seafood, is a true showstopper for any occasion.

Ingredients:

• 1 cup Arborio rice
• 1/2 pound mixed seafood (shrimp, mussels, clams)
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 3 tablespoons olive oil
• 1/2 cup white wine
• 4 cups fish or chicken broth
• 1 pinch saffron threads
• Chopped parsley, for garnish
• Salt and pepper to taste

Cooking method:

1. Heat olive oil in a large pan, and sauté onion and garlic until translucent.
2. Add Arborio rice, stirring to coat in the oil, then pour in white wine and cook until absorbed.
3. Gradually add the broth, one ladle at a time, stirring constantly and allowing the liquid to absorb before adding more.
4. Midway through cooking, stir in the saffron and seafood.
5. Continue cooking until the seafood is cooked through and the rice is creamy and tender.
6. Season with salt and pepper, and garnish with chopped parsley before serving.