12 Quick and Easy Rice Dishes

Spicy Thai Basil Fried Rice

This flavorful dish combines the aromatic essence of Thai basil with a spicy kick, perfect for a quick and satisfying meal.

Ingredients:

• 2 cups cooked jasmine rice
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1 onion, sliced
• 1 red bell pepper, sliced
• 2 tablespoons soy sauce
• 1 tablespoon fish sauce
• 1 tablespoon chili paste
• 1 cup fresh Thai basil leaves
• 2 eggs, lightly beaten

Cooking method:

1. Heat the vegetable oil in a large skillet over medium-high heat.
2. Add the garlic and onion, sauté until fragrant and the onion is translucent.
3. Stir in the bell pepper and cook for another 2 minutes.
4. Push the vegetables to one side of the skillet and pour in the eggs, scrambling until cooked.
5. Add the rice, soy sauce, fish sauce, and chili paste, stirring to combine.
6. Fold in the Thai basil leaves and cook until just wilted.
7. Serve hot.

Mushroom and Pea Risotto

A creamy and comforting Italian classic that's both elegant and easy, featuring earthy mushrooms and sweet peas.

Ingredients:

• 1 cup Arborio rice
• 4 cups vegetable broth
• 1 cup mushrooms, sliced
• 1 cup frozen peas
• 1 onion, finely chopped
• 2 tablespoons olive oil
• 1/2 cup Parmesan cheese, grated
• Salt and pepper to taste

Cooking method:

1. Heat olive oil in a pot and sauté onions and mushrooms until soft.
2. Add the Arborio rice and stir for 2 minutes.
3. Gradually add the broth, one ladle at a time, stirring continuously until absorbed.
4. Once the rice is cooked, mix in the peas, Parmesan cheese, salt, and pepper.
5. Serve immediately, garnished with additional Parmesan if desired.

Lemon Herb Rice Pilaf

This vibrant and zesty dish is perfect as a side or a light main, bursting with fresh herbs and lemon flavor.

Ingredients:

• 1 cup basmati rice
• 2 cups chicken broth
• 1 lemon, zested and juiced
• 2 tablespoons butter
• 1/4 cup parsley, chopped
• Salt and pepper to taste

Cooking method:

1. Melt butter in a saucepan over medium heat and sauté the rice until it turns light golden.
2. Add chicken broth, lemon zest, and juice; bring to a boil.
3. Reduce heat, cover, and simmer until the rice is tender.
4. Stir in parsley, salt, and pepper.
5. Fluff with a fork before serving.

Mexican Rice Bowl

A vibrant and hearty dish inspired by Mexican flavors, perfect for a nutritious and colorful meal.

Ingredients:

• 2 cups cooked brown rice
• 1 cup black beans, drained and rinsed
• 1 cup corn kernels
• 1 red bell pepper, diced
• 1 tablespoon chili powder
• 2 tablespoons lime juice
• 1/4 cup cilantro, chopped
• Salt to taste

Cooking method:

1. In a large mixing bowl, combine the brown rice, black beans, corn, and bell pepper.
2. Add chili powder, lime juice, and salt; mix thoroughly.
3. Fold in the cilantro.
4. Serve chilled or at room temperature.

Coconut Curry Rice

A rich and aromatic dish with warming spices and creamy coconut milk, ideal for a comforting dinner.

Ingredients:

• 1 cup jasmine rice
• 1 can (13.5 oz) coconut milk
• 1 tablespoon curry powder
• 1/2 teaspoon turmeric
• 1/2 cup peas
• 1/4 cup cashews, toasted
• Salt to taste

Cooking method:

1. Rinse jasmine rice under cold water.
2. In a saucepan, bring coconut milk, curry powder, turmeric, and salt to a simmer.
3. Add rice and reduce heat to low, cover and cook until rice is tender.
4. Stir in peas and cashews.
5. Serve once the rice is fully cooked and flavors are blended.

Spanish Paella Rice

Capture the essence of Spain with this seafood-filled rice dish, offering bold flavors and a hint of saffron.

Ingredients:

• 1 cup short-grain rice
• 2 cups chicken broth
• 1/4 teaspoon saffron threads
• 1/2 cup shrimp, peeled and deveined
• 1/2 cup mussels, cleaned
• 1 red bell pepper, sliced
• 1/2 cup green peas
• 2 tablespoons olive oil

Cooking method:

1. Heat olive oil in a large skillet, sauté bell peppers until soft.
2. Add rice and saffron, stir for 1 minute.
3. Pour in chicken broth, simmer until the rice is halfway cooked.
4. Arrange shrimp and mussels on top and add peas.
5. Cover and cook until seafood is done and rice is tender.
6. Serve immediately.

Kimchi Fried Rice

A Korean classic that is both spicy and tangy, perfect for using up leftover rice.

Ingredients:

• 2 cups cooked rice
• 1 cup kimchi, chopped
• 2 tablespoons gochujang (Korean chili paste)
• 1 tablespoon sesame oil
• 1/2 onion, chopped
• 2 green onions, sliced
• 2 eggs
• Salt to taste

Cooking method:

1. Heat sesame oil in a skillet and sauté onion until translucent.
2. Add kimchi and gochujang, cooking for 2 minutes.
3. Stir in rice and salt, mixing well.
4. Fry the eggs sunny-side up.
5. Top the rice with eggs and green onions before serving.

Garlic Butter Rice

A simple yet luxurious dish infused with the rich flavors of garlic and butter, suitable as a side for any meal.

Ingredients:

• 1 cup long-grain rice
• 2 cups chicken broth
• 3 cloves garlic, minced
• 2 tablespoons butter
• Salt and pepper to taste
• Parsley, chopped (for garnish)

Cooking method:

1. Melt butter in a saucepan, add garlic and sauté until fragrant.
2. Add rice, stirring to coat with garlic butter.
3. Pour in chicken broth, bring to a boil.
4. Reduce heat, cover, and let simmer until the rice is tender.
5. Season with salt and pepper, garnish with parsley before serving.

Pineapple Fried Rice

A tropical twist on a classic fried rice dish, filled with sweet pineapple chunks and savory Asian flavors.

Ingredients:

• 2 cups cooked jasmine rice
• 1 cup pineapple chunks
• 2 tablespoons soy sauce
• 1 tablespoon fish sauce
• 1 tablespoon vegetable oil
• 1/2 cup green peas
• 1/4 cup cashews
• 2 green onions, chopped

Cooking method:

1. Heat vegetable oil in a large pan, add pineapple and sauté until lightly caramelized.
2. Stir in rice, soy sauce, and fish sauce, mixing well.
3. Add peas and cashews, cooking until heated through.
4. Garnish with green onions before serving.

Greek Lemon Rice

A light and tangy rice dish infused with fresh lemon and herbs, perfect as a side for grilled meats.

Ingredients:

• 1 cup basmati rice
• 2 cups vegetable broth
• 1 lemon, zested and juiced
• 2 tablespoons olive oil
• 1/4 cup dill, chopped
• Salt and pepper to taste

Cooking method:

1. Heat olive oil in a saucepan, add rice, and sauté until lightly golden.
2. Pour in vegetable broth, lemon zest, and juice; bring to a boil.
3. Reduce heat, cover, and simmer until the rice is cooked through.
4. Stir in dill, salt, and pepper.
5. Fluff with a fork and serve.