Let's Cook - Super Simple Rice Recipes!

Rice – the versatile and beloved ingredient that’s a staple in countless kitchens. Its culinary potential knows no bounds, effortlessly transforming into a myriad of flavorful dishes. Whether you’re in the mood for a soul-soothing soup, a gratifying main course, or a delightful side dish, rice is your trusted companion.

In this blog, we invite you on a gastronomic adventure – exploring 15 mouthwatering, yet easy-to-cook rice recipes ideal for any occasion. From zesty Mexican casseroles to fragrant pilafs and flavourful curries, these recipes will not only tantalize your taste buds but also make cooking a breeze.

So, let’s delve into the captivating world of easy rice recipes and embark on a journey filled with culinary delights. Are you ready? Let’s get started!

Mexican Rice Casserole

Ingredients:

1 cup rice

2 cups chicken stock

1 onion, diced

2 cloves garlic, minced

Zest and juice of 1 lime

Salt and pepper to taste

Instructions:

In a large skillet, sauté the onion and garlic until translucent.
Add the rice and cook for a few minutes until lightly toasted.
Pour in the chicken stock, lime zest, and lime juice. Season with salt and pepper.
Bring to a boil, then reduce heat, cover, and simmer until the cereal is cooked and the liquid is absorbed.
Fluff the rice with a fork and serve as a flavorful side dish.

Garlic Cilantro Lime Rice

Ingredients:

1 cup rice

2 cups water

2 cloves garlic, minced

1/4 cup chopped fresh cilantro

Zest and juice of 1 lime

Salt to taste

Instructions:

In a saucepan, combine the rice, water, and minced garlic.
Bring to a boil, then reduce heat, cover, and simmer until the cereal is tender and the water is absorbed.
Remove from heat and let it sit covered for 5 minutes.
Fluff the rice with a fork and stir in the chopped cilantro, lime zest, lime juice, and salt.
Serve as a fragrant and zesty side dish.

Curried Chicken and Rice Soup

Ingredients:

1 tablespoon vegetable oil

1 onion, diced

2 cloves garlic, minced

1 teaspoon curry powder

4 cups chicken broth

1 cup cooked chicken, shredded

1 cup cooked grains

1/4 cup chopped fresh cilantro

Zest and juice of 1 lime

Salt and pepper to taste

Instructions:

In a large pot, heat the vegetable oil over medium heat. Add the onion and garlic, and sauté until softened.
Stir in the curry powder and cook for 1 minute.
Add the chicken broth, cooked chicken, and cooked grains. Bring to a boil, then reduce heat and simmer for 10 minutes.
Stir in the cilantro, lime zest, lime juice, salt, and pepper.
Simmer for an additional 5 minutes, then serve as a hearty and flavorful soup.

The Best Chicken and Rice

Ingredients:

4 bone-in, skin-on chicken thighs

1 cup rice

1 onion, diced

2 cloves garlic, minced

2 cups chicken broth

1 cup diced vegetables (e.g., carrots, peas)

Salt and pepper to taste

Instructions:

Preheat the oven to 375°F (190°C).
Season the chicken thighs with salt and pepper.
In a large oven-safe skillet, sear the chicken thighs, skin side down, until golden brown.
Flip the chicken thighs and add the diced onion and minced garlic to the skillet. Cook until the onion is softened.
Stir in the cereal, chicken broth, and diced vegetables. Season with salt and pepper.
Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through and the rice is tender.
Remove from the oven and let it rest for a few minutes before serving. Enjoy juicy chicken and flavorful grains.

Arancini

Ingredients:

2 cups cooked risotto or short-grain rice

1/2 cup grated Parmesan cheese

1/4 cup finely chopped fresh parsley

2 large eggs

4 ounces mozzarella cheese, cut into small cubes

1 cup bread crumbs

Vegetable oil for frying

Marinara sauce for serving

Instructions:

In a bowl, combine the cooked risotto or rice, Parmesan cheese, chopped parsley, and 1 beaten egg.
Take a small portion of the mixture and flatten it in your hand. Place a cube of mozzarella cheese in the center and roll it into a ball, ensuring the cheese is fully enclosed.
Repeat the process with the remaining mixture and cheese cubes.
In one bowl, beat the remaining egg. In another bowl, place the bread crumbs.
Dip each ball into the beaten egg, then roll it in the bread crumbs, pressing lightly to coat.
Heat vegetable oil in a deep pan or skillet. Fry the grain balls in batches until golden brown and crispy.
Remove from the oil and place on a paper towel-lined plate to drain excess oil.
Serve the arancini hot with marinara sauce for dipping. Enjoy these cheesy, breaded, and fried rice balls.

Tex-Mex Lazy Tomato Rice

Ingredients:

1 cup rice

2 cups water

1 can dice tomatoes with green chilies

1 teaspoon chili powder

1/2 teaspoon cumin

1/2 teaspoon garlic powder

Salt and pepper to taste

Optional toppings: shredded cheese, sliced jalapeños, chopped cilantro

Instructions:

In a rice cooker or a saucepan, combine the grains, water, and diced tomatoes with green chilies, chili powder, cumin, garlic powder, salt, and pepper.
Cook the rice according to the cooker instructions or bring it to a boil, then reduce heat, cover, and simmer until the grain is cooked and the liquid is absorbed.
Fluff the rice with a fork and adjust the seasoning if needed.
Serve the Tex-Mex Lazy Tomato Rice as a flavorful and effortless side dish. Top with shredded cheese, sliced jalapeños, and chopped cilantro for extra flavor.

Black Rice Salad

Ingredients:

1 cup black rice

2 cups water

1 cup roasted vegetables (e.g., bell peppers, zucchini, eggplant)

1/4 cup chopped nuts (e.g., almonds, cashews)

1/4 cup chopped fresh herbs (e.g., parsley, mint, basil)

Dressing: 2 tablespoons olive oil, 1 tablespoon lemon juice, salt, and pepper to taste

Instructions:

Rinse the black grains under cold water.
In a saucepan, combine the black rice and water. Bring to a boil, then reduce heat, cover, and simmer for about 25-30 minutes, or until the rice is tender and the water is absorbed.
Remove from heat and let it cool.
In a large bowl, combine the cooked black grains, roasted vegetables, chopped nuts, and fresh herbs.
In a separate small bowl, whisk together the olive oil, lemon juice, salt, and pepper to make the dressing.
Pour the dressing over the rice salad and toss gently to combine.
Serve the black rice salad as a nutritious and flavorful side dish or a light meal on its own.

Spanish-Style Yellow Rice

Ingredients:

1 cup jasmine rice (or extra-long grains)

2 cups chicken broth

1 onion, diced

1 red bell pepper, diced

2 cloves garlic, minced

1 teaspoon turmeric

1/2 teaspoon paprika

1/4 teaspoon saffron threads (optional)

Salt and pepper to taste

Optional proteins: shrimp, chorizo

Instructions:

In a large skillet or paella pan, sauté the diced onion and red bell pepper until softened.
Add the minced garlic, turmeric, paprika, and saffron threads (if using). Cook for a minute to release the flavors.
Stir in the grains and cook for another minute to coat the grains with the spices.
Pour in the chicken broth and season with salt and pepper.
If using shrimp or chorizo, add them to the skillet at this point.
Bring to a boil, then reduce heat, cover, and simmer until the rice is cooked and the liquid is absorbed.
Remove from heat and let it rest for a few minutes before fluffing with a fork.
Serve the Spanish-Style Yellow Rice as a vibrant and flavorful main course, garnished with your choice of proteins.

Stuffed Pepper Soup

Ingredients:

1 pound ground beef or turkey

1 onion, diced

2 bell peppers, diced

2 cloves garlic, minced

1 can diced tomatoes

1 can tomato sauce

4 cups beef broth

1 cup cooked grains

Salt and pepper to taste

Instructions:

In a large pot, cook the ground beef or turkey until browned. Drain any excess fat.
Add the diced onion, bell peppers, and minced garlic to the pot. Cook until the vegetables are softened.
Stir in the diced tomatoes, tomato sauce, beef broth, and cooked grains.
Season with salt and pepper to taste.
Bring the soup to a boil, then reduce heat and simmer for about 20 minutes to allow the flavors to meld together.
Serve the Stuffed Pepper Soup hot as a comforting and flavorful meal.

Southwestern Rice

Ingredients:

1 cup rice

2 cups water

Rinsed and drained black beans – 1Cup

1 can of drained corn

1 diced bell pepper

A single Jalapeño, seeded and diced

1/4 cup chopped fresh cilantro

Juice of 1 lime

Salt and pepper to taste

Optional: grilled chicken breast cubes

Instructions:

In a saucepan, combine the rice and water. Bring to a boil, then reduce heat, cover, and simmer until the rice is cooked and the water is absorbed.
In a large bowl, combine the cooked cereal, black beans, corn, diced bell pepper, diced jalapeño, chopped cilantro, lime juice, salt, and pepper.
Toss the ingredients together until well combined.
Serve the Southwestern Rice as a colorful and flavorful side dish. For a complete meal, add grilled chicken breast cubes.

Lemon Chicken and Rice

Ingredients:

4 boneless, skinless chicken breasts

1 cup grains

2 cups chicken broth

Zest and juice of 2 lemons

2 tablespoons butter

Salt and pepper to taste

Instructions:

Preheat the oven to 375°F (190°C).
Season the chicken breasts with salt and pepper.
In a skillet, melt the butter over medium-high heat. Sear the chicken breasts until golden brown on both sides.
In a baking dish, combine the grains, chicken broth, lemon zest, and lemon juice.
Place the seared chicken breasts on top of the rice mixture.
Cover the baking dish with foil and bake for about 25-30 minutes, or until the chicken is cooked through and the cereal is tender.
Remove from the oven and let it rest for a few minutes before serving. Enjoy the flavorful Lemon Chicken and Rice.

Texas-Style Spanish Rice

Ingredients:

1 cup long-grain rice

2 cups chicken broth

1/2 onion, diced

1/2 bell pepper, diced

1 clove garlic, minced

1/2 teaspoon cumin

1/4 teaspoon chili powder

Salt and pepper to taste

Instructions:

In a skillet, sauté the diced onion, bell pepper, and minced garlic until softened.
Add the cereal, cumin, chili powder, salt, and pepper. Cook for a few minutes to toast the rice and coat it with the spices.
Pour in the chicken broth and bring to a boil.
Reduce heat, cover, and simmer until the cereal is cooked and the liquid is absorbed.
Fluff the rice with a fork and serve the Texas-Style Spanish Rice as a flavorful side dish.

Herbed Rice Pilaf

Ingredients:

1 cup long-grain rice

2 cups chicken broth

2 tablespoons butter

1/4 cup chopped fresh herbs (e.g., parsley, thyme, rosemary)

Salt and pepper to taste

Instructions:

In a saucepan, melt the butter over medium heat.
Add the cereal and cook for a few minutes until lightly toasted.
Pour in the chicken broth, season with salt and pepper, and bring to a boil.
Reduce heat, cover, and simmer until the cereal is cooked and the liquid is absorbed.
Remove from heat and let it sit covered for 5 minutes.
Stir in the chopped fresh herbs and fluff the rice with a fork.
Serve the Herbed Pilaf as a fragrant and flavorful side dish.

Forgotten Jambalaya

Ingredients:

1 pound boneless, skinless chicken breasts, cut into cubes

Smoked sausage, sliced – 1 pound

1 onion, diced

1 bell pepper, diced

2 stalks celery, diced

3 cloves garlic, minced

1 can diced tomatoes

2 cups chicken broth

1 cup long-grain rice

2 teaspoons Cajun seasoning

Salt and pepper to taste

Instructions:

In a slow cooker, combine the chicken breasts, smoked sausage, diced onion, diced bell pepper, diced celery, minced garlic, diced tomatoes (with the juice), chicken broth, long-grain rice, Cajun seasoning, salt, and pepper.
Stir well to combine all the ingredients.
Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is cooked through and the cereal is tender.
Stir the Jambalaya before serving, and adjust the seasoning if needed.
Serve the Forgotten Jambalaya as a flavorful and convenient meal.

Black Bean Chicken with Rice

Ingredients:

4 boneless, skinless chicken breasts

1 cup rice

2 cups chicken broth

Black beans rinsed and drained – 1 Cup

1 cup salsa

1/2 teaspoon cumin

1/2 teaspoon chili powder

Salt and pepper to taste

Instructions:

Season the chicken breasts with salt, pepper, cumin, and chili powder.
In a large skillet, cook the chicken breasts over medium-high heat until cooked through. Remove from the skillet and set aside.
In the same skillet, combine the cereal, chicken broth, black beans, salsa, cumin, and chili powder. Season with salt and pepper.
Bring the mixture to a boil, then reduce heat, cover, and simmer until the rice is cooked and the liquid is absorbed.
Slice the cooked chicken breasts and serve them on top of the black bean rice mixture.
Enjoy the Black Bean Chicken with Rice as a protein-packed and satisfying meal.

So, there you have it!

They’re super easy to cook and offer a wide range of flavors and textures that will definitely make your taste buds dance with joy. From the mouthwatering Mexican Rice Casserole and the zesty Garlic Cilantro Lime Rice to the comforting Curried Chicken and Rice Soup and the flavorful Stuffed Pepper Soup, there’s something for everyone.

Whether you’re into refreshing vegetarian options like the Black Rice Salad in the morning and the mouthwatering Wild Rice Burgers or prefer savory choices like Spanish-Style Yellow Rice and the delectable Lemon Chicken and Rice, these recipes are sure to impress.

So gather your ingredients, put on your chef’s hat, and enjoy the exquisite flavors of these delightful rice recipes!