Rice is one of the most versatile add-ons to a meal. It pairs well with almost any protein source: chicken, steak or seafood. Throw in some vegetables and you have a whole meal! The options are endless. Meat and vegan options are available, keto-friendly meals and protein packed dishes to get you the desired nutrition you seek. There are many different rice recipes like easy brown rice or spanish rice recipes.
Try recipes from all over the world! Indian cuisine with a spicy curry sauce, Thai dishes with delicious sticky rice, or a trip to Italy for some garlic parmesan Risotto. Your rice meal doesn’t have to be with bland chicken and broccoli. Let your taste buds travel across the continents and try something new!
Let’s explore the best and most tasty rice recipes. You’ll find something here to pair with any meal, leaving your friends and family impressed with this often-overlooked meal partner.
In Mexico, Spanish rice is referred to simply as red rice. And for good reason. Spanish rice is generally made with a chicken broth and tomato flavors, giving it a signature red tint. Pair Spanish rice with fajitas, enchiladas, chimichangas or make it the main meal by cooking an authentic Paella dish.
- 1 cup long grain white rice
- 2 tablespoons Vegetable oil
- 1/8 cup chopped onion
- 1/8 cup chopped bell pepper (optional)
- 1/2 cup tomato sauce
- 2 cloves crushed garlic
- 1 1/2 cups chicken broth
- Over medium heat, add vegetable oil to a large saucepan. Stir in rice and season with garlic. Cook until golden brown.
- Add onions and bell peppers. Cook until tender.
- Stir in tomato sauce and chicken broth and bring to a boil.
- Reduce heat to low, cover, and simmer for 20 minutes.
- Fluff with a fork and serve with your favorite dish.
- If you find your rice more ‘wet’ than you’d like, continue to simmer but take off the lid. This will help evaporate the extra liquid.
- Don’t have fresh garlic or anything close? Substitute with 1 teaspoon taco seasoning.
- Authentic Spanish rice isn’t supposed to be over-flavorful or spicy. The main dish should have the flavor, with the rice adding just the right amount to compliment the dish.
Basmati rice is a common dish served with Indian cuisine. It is usually served alongside curries, roasted or braised meats, or in biryani or pilaf dish.
- 1 ½ cups basmati rice
- 3 tablespoons vegetable oil
- 2 pods green cardamom
- 2 cloves (whole)
- 2 teaspoon cumin seed
- 1 teaspoon salt
- 2 cups water
- 1 onion, thinly sliced
- (Optional) Pour uncooked rice into a bowl and fill with enough water to thoroughly cover the rice. Swish rice in bowl to remove excess starch. Drain water and repeat if water is cloudy. This helps make the rice fluffy and clump-free.
- Heat oil in a large saucepan over medium heat.
- Add cardamom pods, cumin seed, and cloves. Stir for about a minute.
- Add thinly sliced onions and sauté until golden brown. About 10 minutes.
- Stir in the rice and cook until lightly toasted.
- Add salt and water and bring to a boil.
- Reduce heat to low and cover. Let simmer for 15 minutes, or until all water has been absorbed.
- Let stand for 5 minutes. Fluff with a fork and serve.
- Don’t be afraid to throw this rice in a stew or soup too!
- Substitute ¼ tsp ajwain seed instead of cumin for a more aromatic menthol flavor.
- Try using a rice cooker: follow steps 1-4 and then pour all contents including rice, water, and salt into the rice cooker.
Everyone’s favorite partner to Thai and Japanese dishes. Sticky rice comes from Southeast and East Asia, Northeastern India and Bhutan. Also known as glutinous rice, not due to any gluten content (it has none) but for its glue-like or sticky properties.
The ingredients are simple, but this recipe can require some preparations that are best started a few hours before you plan on cooking if you decide to soak the rice. This will give the rice a softer texture. In this particular recipe, we’ll skip the soaking.
- Steamer rack
- 1-part glutinous rice
- 2/3-part water
- Place rice in a bowl and rinse with cold water. Drain and repeat until you can see the rice through the water (Usually 3-4 times will do the trick.)
- Drain the rice thoroughly and transfer to a heat-proof bowl
- Add water to bowl according to amount of rice (1-part rice to 2/3-part water).
- In a large pot with a lid, pour ½ inch of water and bring to boil.
- Once water is boiling, reduce heat and place heat-proof bowl on a steaming rack* inside the pot.
- Steam the rice for 20-25 minutes over low-medium heat. Add water if the rice dries up too fast.
- Turn off heat. Let rice stand for 10 minutes to allow steam to settle.
- *Don’t have a steaming rack? No problem! Try this method:
- Take 3-4 sheets of aluminum foil, approximately 15 inches long.
- Crunch the foil into a doughnut shape and place in water to use as a steaming rack!
- You can soak the rice before cooking, up to 10 hours, for a softer textured rice.
Looking for a low carb, keto-friendly rice? Look no further! Cauliflower rice has only four ingredients and is paleo-friendly too. Pair with any meal you’d normally serve rice, and use the above recipes to prepare them with specific style dishes.
- 1 medium head cauliflower
- 1 tsp salt
- 1/2 teaspoon black pepper
- 3 tbsp olive oil
- Cut cauliflower into large florets, cutting away the woody stems.
- Using a food processor:
- Use a grate attachment and feed cauliflower through food processor to create rice-sized pieces.
- Using a box grater:
- Cut large florets in half and grate against the medium or large sized grater.
- In a large skillet, heat olive oil over medium-high heat.
- Add cauliflower rice and stir until cooked through. Usually 3-5 minutes for fresh cauliflower, 5-8 minutes for frozen.
- Note: the cauliflower will turn a muted ivory/cream color when it’s done. You want it al dente, not mushy, so don’t overcook!
- Serve with chicken or fish to get a protein packed, low-carb meal. Perfect for a recovery dinner after a hard workout.
- Try this recipe with extra-firm tofu for a vegan friendly option!