26 Delicious Main Dish Rice Recipes for Every Occasion

Dinnertime dilemmas? Rice to the rescue! Whether you’re craving quick weeknight meals, impressive dinner party dishes, or cozy comfort food, this collection of 26 main dish rice recipes has something for every occasion and craving. From sizzling stir-fries to creamy risottos, get ready to discover your new favorite go-to dishes that will make rice the star of your table.

Spicy Cajun Shrimp and Rice

Whoa, hold onto your taste buds, folks! This Spicy Cajun Shrimp and Rice is about to bring the party straight to your plate, with enough kick to make your spice-loving heart do a happy dance. It’s the kind of meal that turns a regular Tuesday into a Mardi Gras celebration, no beads required.

Ingredients

– 1 pound of large shrimp, peeled and deveined (because nobody wants to play “find the vein”)
– 2 cups of long-grain white rice
– 1 large onion, chopped
– 2 bell peppers (any color you’re feeling), sliced
– 3 cloves of garlic, minced
– 2 tablespoons of olive oil
– 2 tablespoons of Cajun seasoning (the spicier, the better for thrill-seekers)
– 1 can (14.5 ounces) of diced tomatoes
– 3 cups of chicken broth
– A splash of hot sauce (go wild, but maybe test it first)
– A handful of fresh parsley, chopped

Instructions

1. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until it shimmers.
2. Add the chopped onion and sliced bell peppers, and cook for 5-7 minutes until they soften and start to get a little color.
3. Stir in the minced garlic and cook for 1 minute until fragrant—don’t let it burn, or it’ll turn bitter.
4. Add the 2 cups of rice to the skillet and toast it for 2 minutes, stirring constantly to coat it in the oil and veggies.
5. Pour in the can of diced tomatoes, 3 cups of chicken broth, and a splash of hot sauce, then bring it to a boil.
6. Reduce the heat to low, cover the skillet, and let it simmer for 18-20 minutes until the rice has absorbed most of the liquid.
7. While the rice cooks, toss the 1 pound of shrimp with 2 tablespoons of Cajun seasoning in a bowl until they’re evenly coated.
8. Uncover the skillet, push the rice mixture to the sides, and add the seasoned shrimp to the center.
9. Cook the shrimp for 3-4 minutes per side until they turn pink and opaque—overcooking makes them rubbery, so keep an eye out.
10. Stir everything together gently, then sprinkle with the chopped parsley before serving.

That first bite delivers a fluffy rice base with a spicy, savory punch from the Cajun seasoning, while the shrimp stay tender and juicy. Serve it straight from the skillet for a rustic vibe, or top with extra hot sauce if you’re feeling brave—it’s a flavor fiesta that’ll have you coming back for seconds.

Creamy Mushroom Risotto

Yikes, have you ever had one of those days where only a bowl of creamy, dreamy risotto can save your soul? This mushroom risotto is basically a warm hug in a bowl, ready to rescue you from even the most dramatic Tuesday. Let’s turn those sad shrooms into something spectacular!

Ingredients

– 1 ½ cups of Arborio rice (the star of our show)
– 8 ounces of sliced cremini mushrooms (the earthy heroes)
– 1 medium yellow onion, finely chopped (the unsung flavor base)
– 3 cloves of garlic, minced (because everything’s better with garlic)
– 4 cups of chicken broth, kept warm (your rice’s best friend)
– ½ cup of dry white wine (a splash for the pan, a sip for you)
– ½ cup of grated Parmesan cheese (the cheesy finale)
– 2 tablespoons of unsalted butter (for that creamy magic)
– 2 tablespoons of olive oil (to get things sizzling)
– A couple of fresh thyme sprigs (for herby goodness)
– Salt and freshly ground black pepper (to make it sing)

Instructions

1. Pour the chicken broth into a saucepan and heat it over medium heat until it simmers, then reduce to low to keep it warm.
2. Heat the olive oil in a large, heavy-bottomed pot over medium heat until it shimmers.
3. Add the chopped onion and cook for 4–5 minutes, stirring occasionally, until it turns translucent and soft.
4. Stir in the minced garlic and cook for 1 minute until fragrant but not browned.
5. Add the sliced mushrooms and cook for 6–8 minutes, stirring occasionally, until they release their liquid and turn golden brown.
6. Tip: Don’t crowd the mushrooms—cook them in batches if needed for the best browning.
7. Add the Arborio rice to the pot and toast it for 2 minutes, stirring constantly, until the edges look slightly translucent.
8. Pour in the white wine and stir continuously until the liquid is fully absorbed, about 2–3 minutes.
9. Add 1 cup of the warm broth and the thyme sprigs, stirring frequently until the liquid is almost absorbed, about 4–5 minutes.
10. Tip: Keep the broth warm—adding cold broth slows down the cooking and can make the rice gummy.
11. Repeat adding ½ cup of broth at a time, stirring frequently after each addition until absorbed, for about 18–20 minutes total.
12. Test the rice—it should be tender but still have a slight bite (al dente) and the mixture should look creamy.
13. Remove the pot from the heat and discard the thyme sprigs.
14. Stir in the butter and grated Parmesan cheese until melted and fully incorporated.
15. Tip: Let the risotto rest off the heat for 2 minutes before serving—it helps the flavors meld beautifully.
16. Season with salt and pepper to taste, stirring gently to combine.

Creamy, luxurious, and packed with earthy mushroom flavor, this risotto is pure comfort in a bowl. Serve it topped with extra Parmesan and a sprinkle of fresh thyme for a dinner that feels fancy without the fuss. Leftovers? Shape them into patties, pan-fry until crispy, and voilà—risotto cakes for tomorrow’s lunch!

Chicken and Chorizo Jambalaya

Mmm, get ready to shake up your dinner routine with this Chicken and Chorizo Jambalaya—it’s like Mardi Gras decided to crash your Tuesday night with a parade of flavors that’ll make your taste buds do the second line! This one-pot wonder is the culinary equivalent of that friend who shows up unannounced with great energy and even better food, proving that sometimes the best parties happen in your Dutch oven.

Ingredients

– A couple of boneless, skinless chicken thighs, chopped into bite-sized pieces
– About 8 ounces of spicy chorizo, casings removed
– 1 large yellow onion, diced up nice and fine
– A couple of bell peppers (go wild with colors!), sliced thin
– 3 cloves of garlic, minced until it’s basically paste
– 1 cup of long-grain white rice, rinsed until the water runs clear
– 2 cups of chicken broth, because we’re not savages
– A 14.5-ounce can of diced tomatoes, with their juicy goodness
– A big splash of olive oil for sautéing
– A pinch of Cajun seasoning to wake everything up
– A handful of fresh parsley, chopped for that final flourish

Instructions

1. Heat a large splash of olive oil in a heavy-bottomed Dutch oven over medium-high heat until it shimmers.
2. Add your chopped chicken thighs and cook for 5-7 minutes, stirring occasionally, until they develop a golden-brown crust on all sides.
3. Push the chicken to one side and crumble in the chorizo, cooking for another 4-5 minutes until it releases its oils and starts to crisp.
4. Toss in the diced onion and sliced bell peppers, sautéing for 5-6 minutes until they soften and the onions turn translucent.
5. Stir in the minced garlic and cook for just 1 minute until fragrant—don’t let it burn, or it’ll turn bitter!
6. Sprinkle in the Cajun seasoning and stir to coat everything evenly, toasting the spices for 30 seconds to unlock their full flavor.
7. Add the rinsed rice and cook for 2 minutes, stirring constantly, until the grains are lightly toasted and coated in the flavorful oils.
8. Pour in the diced tomatoes with their juices and the chicken broth, scraping up any browned bits from the bottom of the pot.
9. Bring the mixture to a boil, then immediately reduce the heat to low, cover tightly, and simmer for 20 minutes without peeking—this keeps the steam in for perfectly cooked rice.
10. After 20 minutes, remove from heat and let it sit covered for 5 minutes to allow the rice to absorb any remaining liquid and become fluffy.
11. Fluff the jambalaya with a fork, then stir in the chopped parsley until evenly distributed.
Grab your biggest spoon and dive into this glorious mess of tender chicken, spicy chorizo, and perfectly cooked rice that’s absorbed all the Cajun magic. The texture is a beautiful chaos—creamy rice mingling with juicy tomatoes and crispy-edged sausage bits, while the flavors hit you with a warm, smoky spice that builds with every bite. Serve it straight from the pot with crusty bread for mopping up every last bit, or top it with a fried egg for breakfast-for-dinner vibes that’ll make you question why you ever ate anything else.

Beef Stir Fry with Garlic Ginger Rice

Kick your weeknight dinner rut to the curb with this flavor-packed beef stir fry that comes together faster than you can decide what to watch on TV. Seriously, your wok will be sizzling with more excitement than a season finale cliffhanger. We’re talking tender strips of beef, vibrant veggies, and a garlic ginger rice so good it deserves its own fan club.

Ingredients

• 1 pound of flank steak, sliced thin against the grain
• 2 cups of jasmine rice
• 4 cloves of garlic, minced (because more is always better)
• A 2-inch knob of fresh ginger, grated
• A big splash of soy sauce (about 3 tablespoons)
• A couple of tablespoons of vegetable oil
• 1 red bell pepper, sliced into strips
• A handful of broccoli florets
• 1 small onion, thinly sliced

Instructions

1. Rinse 2 cups of jasmine rice under cold water until the water runs clear to remove excess starch.
2. Cook the rice according to your rice cooker’s instructions or in a pot with 4 cups of water, bringing it to a boil first.
3. While the rice cooks, heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat until it shimmers.
4. Add the sliced flank steak and sear for 2 minutes per side until browned but still pink inside.
5. Transfer the beef to a plate to rest—this keeps it juicy and prevents overcooking.
6. Add another tablespoon of oil to the same wok and toss in the sliced onion, cooking for 2 minutes until slightly softened.
7. Throw in the red bell pepper strips and broccoli florets, stir-frying for 3–4 minutes until crisp-tender.
8. Push the veggies to one side and add the minced garlic and grated ginger to the empty space, sizzling for 30 seconds to release their aromas.
9. Return the beef to the wok and pour in the 3 tablespoons of soy sauce, stirring everything together for 1 minute to coat.
10. Fluff the cooked rice with a fork and mix in the remaining minced garlic and grated ginger for an extra flavor kick.

Plate this beauty up and get ready for tender beef that melts in your mouth, veggies with a satisfying crunch, and rice so fragrant it’ll make your kitchen smell like a gourmet takeout spot. For a fun twist, serve it in lettuce cups or top with a fried egg for that runny yolk goodness—because why not?

Vegetarian Paella with Artichokes

Gather ’round, paella lovers and plant-based pioneers! This vibrant vegetarian paella is about to make your taste buds do the flamenco while artichokes play the starring role in this Spanish fiesta. Get ready to transform your kitchen into a Mediterranean beach party without ever leaving your stove.

Ingredients

– 2 cups of Spanish bomba rice (the real MVP for that perfect texture)
– A generous glug of olive oil, about 3 tablespoons
– 1 large yellow onion, diced like it owes you money
– 3 cloves of garlic, minced until it can’t mince anymore
– 1 red bell pepper, sliced into cheerful strips
– 1 can of artichoke hearts, drained and quartered
– A couple of pinches of saffron threads (the golden ticket to flavor town)
– 4 cups of vegetable broth, warmed and ready for action
– A splash of white wine, about 1/4 cup
– 1 teaspoon of smoked paprika for that smoky magic
– A handful of frozen peas, because green confetti makes everything better
– Lemon wedges for squeezing over the finished masterpiece

Instructions

1. Heat your largest skillet or paella pan over medium-high heat and add the olive oil until it shimmers.
2. Add the diced onion and cook for 5-7 minutes until translucent and slightly golden around the edges.
3. Stir in the minced garlic and cook for exactly 1 minute until fragrant but not browned.
4. Add the red bell pepper strips and cook for 4-5 minutes until they begin to soften.
5. Sprinkle in the bomba rice and stir constantly for 2 minutes to toast the grains – this creates that nutty flavor foundation.
6. Crush the saffron threads between your fingers directly over the pan to release their aromatic oils.
7. Pour in the white wine and let it bubble vigorously for 1 minute to cook off the alcohol.
8. Add the warm vegetable broth all at once – pro tip: warm broth prevents the rice from cooling down and cooking unevenly.
9. Stir in the smoked paprika and arrange the artichoke quarters evenly across the surface.
10. Bring the mixture to a lively boil, then immediately reduce heat to low and simmer uncovered for 18 minutes without stirring – this creates the coveted socarrat crust on the bottom.
11. Scatter the frozen peas over the top during the last 3 minutes of cooking.
12. Remove from heat and let rest for 5 minutes covered with a clean kitchen towel – this allows the rice to absorb any remaining liquid and become perfectly fluffy.
13. Serve directly from the pan with lemon wedges for squeezing. Here’s the glorious finale: that magical socarrat bottom layer provides satisfying crunch against the fluffy rice, while artichokes bring meaty texture and lemony notes that dance with the smoky paprika. Try serving it family-style right in the pan with extra lemon wedges for squeezing, turning dinner into an interactive Spanish feast that’ll have everyone reaching for seconds.

Thai Pineapple Fried Rice

Let’s be real—most fried rice is the culinary equivalent of a boring Tuesday, but this Thai pineapple version? It’s a tropical vacation in a bowl that’ll make your taste buds do the cha-cha. Packed with sweet, savory, and a hint of spice, it’s the weeknight hero you never knew you needed.

Ingredients

– 2 cups of cooked jasmine rice (day-old is your bestie here)
– 1 cup of diced fresh pineapple (go for the juicy stuff)
– 1 boneless, skinless chicken breast, chopped into bite-sized pieces
– 2 large eggs, because everything’s better with eggs
– 1/2 a red bell pepper, sliced thin
– 1/4 of a red onion, diced small
– 2 cloves of garlic, minced (don’t be shy)
– 2 tablespoons of vegetable oil
– 1 tablespoon of fish sauce (the funky secret weapon)
– 1 tablespoon of soy sauce
– 1 teaspoon of curry powder
– A big handful of frozen peas
– A couple of green onions, sliced for garnish
– A squeeze of lime juice (about 1 tablespoon)

Instructions

1. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat until it shimmers.
2. Add the chopped chicken and cook for 5–7 minutes, stirring occasionally, until it’s no longer pink and has some golden edges.
3. Push the chicken to one side of the skillet and crack the 2 eggs into the empty space.
4. Scramble the eggs quickly with a spatula for about 1 minute until they’re just set but still soft.
5. Toss in the minced garlic, diced red onion, and sliced red bell pepper, and stir everything together for 2–3 minutes until the veggies soften slightly.
6. Tip: Use day-old rice—it’s less sticky and fries up perfectly without turning mushy.
7. Add the remaining 1 tablespoon of vegetable oil to the skillet, then dump in the 2 cups of cooked jasmine rice, breaking up any clumps with your spatula.
8. Sprinkle the 1 teaspoon of curry powder evenly over the rice and stir-fry for 2 minutes to toast the spices.
9. Pour in the 1 tablespoon of fish sauce and 1 tablespoon of soy sauce, mixing vigorously to coat every grain.
10. Tip: Don’t skip the fish sauce—it adds that authentic umami depth, but if you’re sensitive, start with half and adjust.
11. Fold in the 1 cup of diced pineapple and the handful of frozen peas, cooking for another 2–3 minutes until the peas are tender and the pineapple is warmed through.
12. Drizzle the 1 tablespoon of lime juice over the top and give it one final stir to combine.
13. Tip: For extra crunch, throw in some roasted cashews at the end—they’re a game-changer.
14. Garnish with sliced green onions and serve immediately.

Heavenly, right? The rice is fluffy with little crispy bits, the pineapple bursts with sweetness against the savory sauce, and the lime zing keeps it all bright. Scoop it into hollowed-out pineapple halves for a Instagram-worthy dinner party flex, or just devour it straight from the skillet—no judgment here.

Baked Lemon Herb Salmon and Rice

Yowza, folks! If you’re tired of the same old chicken routine and want to impress your taste buds (and maybe a special someone) with minimal effort, you’ve hit the jackpot. This baked lemon herb salmon and rice is basically a flavor party in a pan, and you’re the VIP host.

Ingredients

– 1.5 pounds of salmon fillet (skin-on or off, your call!)
– 1 cup of long-grain white rice
– 2 cups of chicken or vegetable broth
– 2 lemons (one for juicing, one for slicing)
– A couple of garlic cloves, minced
– A generous glug of olive oil (about 2 tablespoons)
– A small handful of fresh dill, chopped
– A small handful of fresh parsley, chopped
– A big pinch of salt and a few cracks of black pepper

Instructions

1. Preheat your oven to 400°F (200°C) so it’s ready to work its magic.
2. Rinse 1 cup of long-grain white rice under cold water in a fine-mesh strainer until the water runs clear to remove excess starch.
3. In a 9×13 inch baking dish, combine the rinsed rice and 2 cups of broth, stirring gently.
4. Place the 1.5 pounds of salmon fillet skin-side down (if it has skin) right on top of the rice and broth mixture.
5. Drizzle the salmon and the rice with a generous glug (about 2 tablespoons) of olive oil.
6. Squeeze the juice of one lemon evenly over the salmon and rice.
7. Sprinkle the minced garlic cloves, chopped dill, chopped parsley, a big pinch of salt, and a few cracks of black pepper over everything.
8. Thinly slice the second lemon and arrange the slices on top of the salmon fillet for a pretty presentation and extra zing.
9. Cover the baking dish tightly with aluminum foil and bake at 400°F for 25 minutes. (Tip: A tight foil seal traps steam, cooking the rice perfectly and keeping the salmon moist.)
10. Remove the foil and bake uncovered for another 10-12 minutes, until the salmon flakes easily with a fork and the rice has absorbed all the liquid. (Tip: Check for doneness by inserting a fork into the thickest part of the salmon and twisting gently; it should separate into large flakes.)
11. Let it rest for 5 minutes off the heat before serving. (Tip: Resting allows the rice to firm up slightly and the salmon juices to redistribute, making every bite incredible.)

Heavenly doesn’t even cover it! The salmon turns out impossibly tender and flaky, soaking up all that bright lemon and herby goodness, while the rice becomes fragrant and perfectly fluffy. Serve it straight from the pan for a stunning, no-fuss dinner that’ll have everyone asking for seconds.

Mediterranean Rice Pilaf with Grilled Chicken

Just when you thought Tuesday couldn’t get any more exciting, along comes this Mediterranean rice pilaf with grilled chicken to save dinner from eternal boredom. Jazzy, vibrant, and packed with more personality than your average weeknight meal, this dish transforms basic ingredients into something spectacularly delicious. Get ready to impress your taste buds (and maybe even your family) with minimal effort and maximum flavor payoff.

Ingredients

– 1 cup long-grain white rice
– 2 boneless, skinless chicken breasts
– 2 tablespoons olive oil
– 1 small yellow onion, finely chopped
– 2 cloves garlic, minced
– 2 cups chicken broth
– A generous pinch of dried oregano
– A squeeze of fresh lemon juice
– A handful of chopped fresh parsley
– Salt and freshly ground black pepper

Instructions

1. Preheat your grill or grill pan to medium-high heat (about 400°F).
2. Pat the chicken breasts dry with paper towels and season both sides generously with salt, pepper, and the dried oregano.
3. Drizzle 1 tablespoon of olive oil over the chicken and rub it in to coat evenly.
4. Place the chicken on the hot grill and cook for 6–7 minutes per side, until the internal temperature reaches 165°F and the exterior has nice grill marks.
5. Remove the chicken from the grill, let it rest on a cutting board for 5 minutes, then slice it into strips.
6. While the chicken rests, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat.
7. Add the chopped onion and cook for 4–5 minutes, stirring occasionally, until it becomes soft and translucent.
8. Stir in the minced garlic and cook for 1 more minute, just until fragrant (don’t let it brown!).
9. Add the rice to the skillet and toast it for 2 minutes, stirring constantly, until the grains look slightly golden.
10. Pour in the chicken broth and bring everything to a boil, then reduce the heat to low, cover the skillet, and simmer for 18 minutes.
11. Remove the skillet from the heat and let it sit, covered, for 5 minutes—this allows the rice to steam and become perfectly fluffy.
12. Fluff the rice with a fork, then stir in the sliced grilled chicken, fresh lemon juice, and chopped parsley.
13. Season with additional salt and pepper if needed, and serve immediately.

Zesty, fluffy rice mingles with tender, herb-kissed chicken in every forkful, creating a texture that’s both comforting and exciting. The bright lemon and parsley cut through the richness, making this pilaf taste like a vacation for your palate. Try serving it alongside a simple Greek salad or stuffing it into warm pita pockets for a handheld feast that’ll have everyone asking for seconds.

Spiced Lamb and Saffron Biryani

Mmm, let’s talk about the dish that makes your taste buds do a happy dance while your kitchen smells like a spice merchant’s dream. This spiced lamb and saffron biryani is basically a flavor party where everyone’s invited, and the saffron is the VIP guest who brings the golden confetti.

Ingredients

– 2 cups of basmati rice (because we’re fancy like that)
– 1.5 lbs of lamb shoulder, cut into 1-inch cubes (the star of our show)
– 1 large yellow onion, thinly sliced (for that perfect crunch)
– 3 cloves of garlic, minced (vampire repellent optional)
– 1-inch piece of fresh ginger, grated (the zing master)
– 1 cup of plain yogurt (the cool cousin)
– 2 tbsp of ghee (butter’s sophisticated sibling)
– 1 tsp of saffron threads soaked in ¼ cup warm milk (liquid gold)
– 1 cinnamon stick (the woody friend)
– 4 green cardamom pods (tiny flavor bombs)
– 1 tsp of cumin seeds (the earthy crew)
– ½ tsp of turmeric powder (sunshine in spice form)
– 1 tsp of red chili powder (for that gentle kick)
– A big pinch of salt (the mood regulator)
– 4 cups of water (the hydration station)
– A handful of fresh cilantro leaves (the green confetti)

Instructions

1. Rinse 2 cups of basmati rice under cold water until the water runs clear, then let it soak in fresh water for 30 minutes to prevent sticky rice.
2. Heat 2 tbsp of ghee in a large, heavy-bottomed pot over medium heat until it shimmers.
3. Add 1 thinly sliced large yellow onion and cook for 8-10 minutes, stirring frequently, until golden brown and crispy.
4. Remove half of the crispy onions and set them aside for garnishing later.
5. To the remaining onions in the pot, add 1 cinnamon stick, 4 green cardamom pods, and 1 tsp of cumin seeds, and toast for 1 minute until fragrant.
6. Add 3 minced garlic cloves and 1-inch of grated ginger, and sauté for 30 seconds until raw smell disappears.
7. Add 1.5 lbs of lamb cubes and cook for 5 minutes, turning occasionally, until lightly browned on all sides.
8. Stir in ½ tsp of turmeric powder and 1 tsp of red chili powder, coating the lamb evenly.
9. Mix in 1 cup of plain yogurt and a big pinch of salt, and cook for 2 minutes while stirring to prevent curdling.
10. Drain the soaked rice and layer it evenly over the lamb mixture in the pot.
11. Pour 4 cups of water over the rice, bring to a boil over high heat, then reduce heat to low and cover with a tight-fitting lid.
12. Cook for 15 minutes without peeking to trap steam—this is key for fluffy rice.
13. Drizzle the saffron-infused milk (1 tsp saffron threads in ¼ cup warm milk) over the rice in a zigzag pattern.
14. Cover again and cook for another 10 minutes on low heat until rice is tender and liquid is absorbed.
15. Turn off the heat and let it rest, covered, for 10 minutes to allow flavors to meld.
16. Fluff the biryani gently with a fork to separate grains without breaking them.
17. Garnish with reserved crispy onions and a handful of fresh cilantro leaves.

That first bite delivers tender lamb that melts like a foodie’s dream, layered with fragrant rice that’s fluffy yet distinct. Serve it with a cool cucumber raita or scoop it up with warm naan for a meal that’ll have everyone asking for your secret—just tell them it’s magic (and saffron).

Coconut Curry Chicken with Jasmine Rice

Yikes, are you tired of the same old chicken dinner that makes your taste buds yawn louder than your cat at 5 AM? Let’s shake things up with a coconut curry situation that’ll have you doing a happy dance in your kitchen slippers. This dish is basically a tropical vacation for your mouth, minus the sunscreen and questionable sunburns.

Ingredients

– A couple of chicken breasts, chopped into bite-sized pieces
– 1 tablespoon of olive oil
– 1 small onion, diced (about the size of your fist, not Shaquille O’Neal’s)
– 2 cloves of garlic, minced (fresh is best, but we won’t judge if you use the jarred stuff)
– 1 tablespoon of fresh ginger, grated
– 2 tablespoons of red curry paste
– 1 can (13.5 oz) of coconut milk
– A splash of fish sauce (about 1 tablespoon)
– 1 tablespoon of brown sugar
– 1 red bell pepper, sliced into thin strips
– A handful of fresh basil leaves
– 1 cup of jasmine rice
– 2 cups of water
– A pinch of salt

Instructions

1. Rinse 1 cup of jasmine rice under cold water until the water runs clear to remove excess starch.
2. Combine the rinsed rice with 2 cups of water and a pinch of salt in a medium saucepan.
3. Bring the rice to a boil over high heat, then immediately reduce the heat to low, cover, and simmer for 15 minutes.
4. Remove the rice from heat and let it sit, covered, for 5 minutes to steam—this prevents it from getting gummy.
5. While the rice cooks, heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
6. Add the chopped chicken and cook for 5-7 minutes, stirring occasionally, until it’s browned on all sides and no longer pink inside.
7. Remove the chicken from the skillet and set it aside on a plate.
8. In the same skillet, add the diced onion and cook for 3-4 minutes until it’s softened and translucent.
9. Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant—don’t let it burn, or it’ll taste bitter.
10. Add 2 tablespoons of red curry paste and cook for 1 minute, stirring constantly to toast the spices and deepen the flavor.
11. Pour in the entire can of coconut milk, 1 tablespoon of fish sauce, and 1 tablespoon of brown sugar, stirring to combine.
12. Bring the sauce to a gentle simmer over medium heat, then reduce to low and cook for 5 minutes to let the flavors meld.
13. Add the sliced red bell pepper and cooked chicken back into the skillet.
14. Simmer for another 5 minutes until the pepper is slightly tender but still has a bit of crunch.
15. Stir in the fresh basil leaves just before serving to keep them bright and aromatic.
16. Fluff the cooked jasmine rice with a fork to separate the grains.

Kick back and admire your masterpiece—the creamy coconut curry clings to the tender chicken, while the jasmine rice soaks up every last drop of that spicy-sweet sauce. Serve it in shallow bowls with extra basil on top, or go wild and pair it with a crisp cucumber salad for a refreshing crunch that cuts through the richness.

Spanish Chicken and Rice with Peas

Ready to transform your weeknight dinner from “meh” to “¡olé!”? This Spanish Chicken and Rice with Peas is the culinary fiesta your skillet has been dreaming about—it’s basically a vacation in a pan, minus the sunscreen and questionable souvenirs. Get ready to dazzle your taste buds with minimal effort and maximum flavor fireworks!

Ingredients

• 4 bone-in, skin-on chicken thighs (because crispy skin is non-negotiable)
• A generous glug of olive oil (about 2 tablespoons)
• 1 yellow onion, diced (no tears, we’re having fun here)
• 3 cloves of garlic, minced (the more, the merrier)
• 1 red bell pepper, chopped (for that pop of color and sweetness)
• 1 ½ cups of long-grain white rice (the fluffy backbone of this dish)
• A big pinch of saffron threads (it’s fancy, but you deserve it)
• 1 teaspoon of smoked paprika (for that smoky whisper)
• 3 cups of chicken broth (homemade or store-bought, no judgment)
• 1 cup of frozen peas (the little green gems that tie it all together)
• Salt and freshly ground black pepper (to make everything sing)
• A handful of fresh parsley, chopped (for that fresh finish)
• 1 lemon, cut into wedges (because a squeeze of citrus is magic)

Instructions

1. Pat the chicken thighs completely dry with paper towels, then season both sides generously with salt and pepper.
2. Heat 2 tablespoons of olive oil in a large, oven-safe skillet over medium-high heat until it shimmers.
3. Place the chicken thighs skin-side down in the hot skillet and cook for 6–8 minutes, until the skin is golden brown and crispy.
4. Flip the chicken and cook for another 3 minutes, then transfer to a plate (the skillet will be your best friend for building flavor).
5. Add the diced onion to the same skillet and cook for 4–5 minutes, stirring occasionally, until softened and translucent.
6. Stir in the minced garlic and chopped red bell pepper, cooking for 2 more minutes until fragrant.
7. Sprinkle in the rice, saffron threads, and smoked paprika, stirring constantly for 1 minute to toast the rice lightly.
8. Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet (that’s flavor gold!).
9. Bring the mixture to a boil, then reduce the heat to low and nestle the seared chicken thighs back into the skillet.
10. Cover the skillet tightly and simmer for 20 minutes, resisting the urge to peek—trust the process!
11. Remove the lid and scatter the frozen peas evenly over the rice.
12. Cover again and cook for 5 more minutes, just until the peas are tender and the rice has absorbed all the liquid.
13. Remove from heat and let it rest, covered, for 5 minutes to allow the rice to fluff up perfectly.
14. Fluff the rice gently with a fork, then stir in the chopped parsley.
15. Serve directly from the skillet, garnished with lemon wedges for squeezing over the top.

Dig into this vibrant one-pan wonder where tender chicken, fluffy rice, and sweet peas mingle in a saffron-kissed hug. The crispy-skinned thighs add a satisfying crunch against the creamy rice, while a squeeze of lemon brightens every bite. Serve it straight from the skillet at the table for that rustic, shareable vibe—it’s a meal that practically demands a fiesta soundtrack and maybe a spontaneous flamenco dance break.

Chili Lime Cilantro Rice with Grilled Shrimp

Nailed it! We’re about to turn your basic rice and shrimp situation into a fiesta that’ll make your taste buds do the cha-cha. This zesty, vibrant dish is basically a vacation on a plate without the pesky airport security lines.

Ingredients

– 1 cup of long-grain white rice (the good stuff)
– 1 pound of large shrimp, peeled and deveined (because nobody likes shrimp guts)
– 2 juicy limes
– A big handful of fresh cilantro, roughly chopped
– 2 cloves of garlic, minced (or 3 if you’re feeling brave)
– 1 teaspoon of chili powder
– 2 tablespoons of olive oil
– A generous pinch of salt
– 1/2 teaspoon of black pepper
– 1 3/4 cups of water

Instructions

1. Rinse 1 cup of rice under cold water until the water runs clear to remove excess starch.
2. Combine rinsed rice, 1 3/4 cups of water, and a generous pinch of salt in a medium saucepan.
3. Bring to a boil over high heat, then immediately reduce heat to low, cover, and simmer for 18 minutes exactly.
4. While rice cooks, pat 1 pound of shrimp completely dry with paper towels.
5. Toss dried shrimp with 1 teaspoon of chili powder, 1/2 teaspoon of black pepper, and minced garlic in a medium bowl.
6. Heat your grill or grill pan to medium-high heat (about 400°F).
7. Grill shrimp for 2-3 minutes per side until they turn pink and develop light grill marks.
8. Remove rice from heat and let it sit covered for 5 minutes to steam.
9. Fluff the rested rice with a fork to separate grains.
10. Zest and juice both limes directly over the rice.
11. Fold in chopped cilantro and 1 tablespoon of olive oil until evenly distributed.
12. Serve rice topped with grilled shrimp and drizzle with remaining olive oil.

Get ready for fluffy rice that’s tangy from the lime, with just enough chili kick to keep things interesting. The shrimp add that perfect smoky contrast, making this dish equally at home on your weeknight dinner table or when you’re trying to impress your mother-in-law.

Teriyaki Glazed Salmon and Brown Rice

Salmon, that gorgeous pink fish that usually requires a fancy restaurant reservation, is about to become your new weeknight superhero. Seriously, this teriyaki-glazed version is so ridiculously easy and delicious, you’ll be high-fiving your frying pan. Let’s turn that fish into a flavor fiesta!

Ingredients

• Two 6-ounce salmon fillets, skin-on or off, your call
• A good glug of soy sauce (about 1/4 cup)
• A couple of tablespoons of maple syrup for that sweet magic
• A generous tablespoon of minced garlic
• A teaspoon of grated fresh ginger
• A splash of rice vinegar (about 1 tablespoon)
• 1 tablespoon of cornstarch
• 1 cup of uncooked brown rice
• 2 cups of water for cooking that rice
• A tablespoon of olive oil for sizzling
• A sprinkle of sesame seeds and sliced green onions for the grand finale

Instructions

1. Rinse 1 cup of brown rice under cold water until the water runs clear to remove excess starch.
2. Combine the rinsed rice and 2 cups of water in a medium saucepan, bring to a boil over high heat, then reduce heat to low, cover, and simmer for 45 minutes until all water is absorbed.
3. While rice cooks, pat your salmon fillets completely dry with paper towels – this is the secret to getting a perfect sear instead of a steam.
4. Whisk together 1/4 cup soy sauce, 2 tablespoons maple syrup, 1 tablespoon minced garlic, 1 teaspoon grated ginger, and 1 tablespoon rice vinegar in a small bowl.
5. Heat 1 tablespoon olive oil in a large non-stick skillet over medium-high heat until it shimmers.
6. Place salmon fillets in the hot skillet skin-side up (if they have skin) and cook for 4-5 minutes until a golden-brown crust forms on the bottom.
7. Carefully flip salmon using a spatula and cook for another 3-4 minutes until the flesh is opaque about halfway up the sides.
8. Remove salmon from skillet and set aside on a plate.
9. Reduce skillet heat to medium and pour in your teriyaki sauce mixture.
10. Whisk 1 tablespoon cornstarch with 2 tablespoons cold water in a separate small bowl until smooth, then whisk this slurry into the simmering sauce.
11. Cook the sauce for 2-3 minutes, stirring constantly, until it thickens enough to coat the back of a spoon.
12. Return salmon to the skillet and spoon the thickened glaze over each fillet, cooking for 1 more minute to let the flavors marry.

Who knew something so simple could taste so spectacular? The salmon emerges flaky and moist with that sticky-sweet glaze creating a gorgeous caramelized crust, while the nutty brown rice soaks up every last drop of sauce. Try serving it in bowls with extra green onions and a quick cucumber salad on the side for the ultimate healthy-ish feast that’ll make you feel like a kitchen rockstar.

Stuffed Bell Peppers with Quinoa and Rice

Let’s be real—bell peppers were basically designed by nature to be edible bowls, and we’re here to stuff them with all the good stuff. This quinoa and rice combo is the ultimate cozy dinner that looks fancy but is secretly easy enough for a weeknight victory lap. Get ready to transform these colorful veggie vessels into a meal that’ll have everyone asking for seconds!

Ingredients

– 4 big bell peppers (any color you’re feeling)
– 1 cup of cooked quinoa
– 1 cup of cooked rice
– 1 pound of ground beef (or plant-based crumbles if you’re going veggie)
– 1 onion, chopped up nice and fine
– 2 cloves of garlic, minced until it smells amazing
– A 15-ounce can of tomato sauce
– A generous cup of shredded mozzarella cheese
– A couple of tablespoons of olive oil
– A good sprinkle of salt and black pepper
– A pinch of dried oregano because we’re fancy like that

Instructions

1. Preheat your oven to 375°F and grab a baking dish that fits all four peppers snugly.
2. Slice the tops off the bell peppers and scoop out all the seeds and membranes—think of it as giving them a little spa treatment.
3. Heat 2 tablespoons of olive oil in a large skillet over medium heat until it shimmers.
4. Cook the chopped onion for about 5 minutes until it turns translucent and smells sweet.
5. Add the minced garlic and cook for 1 more minute—don’t let it burn or it’ll get bitter!
6. Crumble in the ground beef and cook for 8-10 minutes until it’s fully browned with no pink spots.
7. Drain any excess grease from the skillet—your future self will thank you for less cleanup.
8. Stir in the cooked quinoa, cooked rice, tomato sauce, salt, pepper, and oregano until everything is happily combined.
9. Stuff each bell pepper with the filling mixture, packing it in firmly but not like you’re competing in a pepper-packing contest.
10. Place the stuffed peppers upright in your baking dish and cover tightly with aluminum foil.
11. Bake for 25 minutes at 375°F until the peppers are tender when pierced with a fork.
12. Remove the foil, sprinkle the shredded mozzarella evenly over the tops, and bake uncovered for another 10 minutes until the cheese is golden and bubbly.

Vibrant and satisfying, these peppers offer a delightful contrast between the tender-crisp vegetable shell and the hearty, savory filling. The melted cheese creates a gooey blanket that makes every bite pure comfort—serve them with a simple side salad or crusty bread to soak up any extra sauce!

Butternut Squash and Sage Risotto

Zesty autumn vibes are calling, and this butternut squash and sage risotto is basically fall in a bowl—creamy, cozy, and guaranteed to make your taste buds do a happy dance. It’s the kind of dish that turns a regular Tuesday into a gourmet affair without any of the fuss.

Ingredients

• 1 medium butternut squash, peeled and diced into ½-inch cubes
• 1 ½ cups Arborio rice
• 4 cups vegetable broth, kept warm
• 1 large yellow onion, finely chopped
• 3 cloves garlic, minced
• A generous glug of olive oil (about 2 tablespoons)
• A splash of dry white wine (about ½ cup)
• A couple of fresh sage leaves, chopped
• ½ cup grated Parmesan cheese
• 2 tablespoons unsalted butter
• Salt and freshly ground black pepper, to season

Instructions

1. Heat the olive oil in a large, heavy-bottomed pot over medium heat until it shimmers.
2. Add the chopped onion and cook, stirring occasionally, for about 5 minutes until translucent and fragrant.
3. Stir in the minced garlic and cook for 1 minute until just golden—don’t let it brown!
4. Add the Arborio rice and toast, stirring constantly, for 2 minutes until the edges look slightly translucent.
5. Pour in the white wine and stir until fully absorbed, which should take about 1–2 minutes.
6. Add 1 cup of warm vegetable broth and the diced butternut squash, stirring frequently until the liquid is nearly absorbed.
7. Continue adding the broth, ½ cup at a time, stirring often and waiting until each addition is absorbed before adding the next—this should take about 20–25 minutes total.
8. Tip: Keep the broth warm in a separate saucepan to maintain a steady cooking temperature and avoid shocking the rice.
9. When the rice is creamy and al dente (tender with a slight bite), stir in the chopped sage, Parmesan, and butter until melted and combined.
10. Season with salt and pepper, then remove from heat and let rest for 2 minutes to thicken.
11. Tip: Taste as you go—if the rice needs more liquid, add a splash of broth or water to reach your desired consistency.
12. Tip: For extra crispy sage, fry a few whole leaves in a separate pan with a bit of oil until crisp, then use as garnish.

Velvety and rich, this risotto boasts a dreamy texture that’s both creamy and toothsome, with the sweet squash and earthy sage playing off each other like old friends. Serve it topped with those crispy sage leaves for a crunchy contrast, or pair it with a simple arugula salad to cut through the richness—either way, it’s a bowl of comfort that’ll have everyone asking for seconds.

Conclusion

These 26 rice recipes truly offer something for every occasion, from quick weeknight dinners to special celebrations. We hope you find new family favorites among these delicious dishes! Don’t forget to leave a comment telling us which recipe you loved most and share this roundup on Pinterest so other home cooks can discover these wonderful rice dishes too.