20 Rice Recipes for Easy Meals

Incorporating rice into your weekly meals can be smart because it’s easy to digest and light on the stomach. You feel fuller after eating rice, and it’s loaded with calcium, iron, Vitamins B and E, and much more. These simple recipes are perfect for those looking for a delicious but affordable rice dish to make at home!

1. Delightful Savoury Rice

Delightful Savoury Rice
© nikilitov, AdobeStock

Take things to the next level with this delicious, veggie-inspired savoury rice. This is truly one for the whole family to enjoy. Even better, most ingredients can be found in your kitchen at home too, so you don’t have to go out of your way to purchase anything extra.

Cooking Time: 25-30 minutes.
Yield: 4 servings.

Ingredients:

  • 200g of Long Grain Rice
  • 1 Thinly Diced Onion
  • 100g of Frozen Peas
  • 125g of Sliced Button Mushrooms
  • 300ml of Stock (Chicken or Vegetable)
  • 2 Teaspoons of Sunflower Oil
  • 75g of Tinned Sweetcorn
  • 1 Roughly Chopped Tomato
  • 2 Teaspoons of Curry Powder
  • 2 Tablespoons of Chili Flakes (Optional)

Directions:

  1. Pour the oil into a pan and heat for 1-2 minutes on a low heat. Then, add the onions and cook for 3 minutes until they’re starting to soften.
  2. Add the mushrooms to the pan and cook for 2-3 minutes, increasing the temperature slightly.
  3. Stir in the stock, rice, sweetcorn, peas, and curry powder. Combine well and bring the mixture to a boil.
  4. Turn down the temperature and let the rice simmer for 20 minutes on a low heat until it’s tender. If the mixture becomes dry too quick, add a touch of water to prevent burning or sticking to the pan.
  5. Remove the rice from the heat and drain thoroughly.
  6. Top with the tomatoes and garnish with chili flakes.

2. Fried Rice with Vegetables

Fried Rice with Vegetables
© fahrwasser, AdobeStock

You can’t go wrong with fried rice. It makes a great accompaniment with dinner and this recipe is loaded with vegetables so it’s ideal for families or adults looking to add to their 5-a-day tally.

Cooking Time: 15-20 minutes.
Yield: 2 servings.

Ingredients:

  • 2 Diced Carrots
  • 1 Diced Onion
  • 3 Tablespoons of Vegetable Oil
  • 2 Eggs
  • 4 Chopped Spring Onions
  • 3 Chopped Red Bell Peppers
  • 100g of Broccoli Florets
  • 200g of Wholegrain Rice
  • 1 Teaspoon of Salt
  • 2 Tablespoons of Ground Ginger
  • 2 Teaspoons of Crushed Chili Flakes
  • 3 Minced Garlic Cloves
  • 2 Teaspoons of Sesame Oil
  • 2 Tablespoons of Soy Sauce

Directions:

  1. Fill a pan with rice and add cold water. Cook the rice until it’s soft – around 5-7 minutes. Then drain thoroughly.
  2. Whisk the eggs in a bowl.
  3. Heat a frying pan on a medium setting and add 2 teaspoons of oil. Let the oil swirl in the pan so that the bottom is fully coated, then add the eggs and cook for 3-4 minutes.
  4. Remove the scrambled egg from the pan and set it in a bowl. Break the egg up with a spoon and leave it to one side. Clean the pan so no remnants of the egg remain.
  5. Heat 1 tablespoon of oil in the pan for 1 minute, then add the carrots, onions, and broccoli. Cook for 5 minutes, or until the carrots are tender and the onions soft.
  6. Add the spring onions and peppers and cook for 4-5 minutes and stir occasionally.
  7. Carefully spoon the vegetables into the bowl with the egg and combine well.
  8. Add the last oil to the pan and mix the garlic, ginger, and chili flakes. Cook for 1 minute on a medium heat and stir frequently to prevent burning.
  9. Add the rice and egg and vegetable mixture to the pan and cook through for 4-5 minutes. Pour the soy sauce over and stir well.
  10. Season with salt to finish if necessary.

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3. Spanish-Infusion Rice

Spanish-Infusion Rice
© MSPhotographic, AdobeStock

This Spanish-inspired rice is a wonderful dish because it’s super easy to make and helps to spice up the run-of-the-mill evening meal. It goes perfectly with Tapas too.

Cooking Time: 20 minutes.
Yield: 2-4 servings.

Ingredients:

  • 200g of Rice
  • 2 Small Diced Onions
  • 2 Diced Green Peppers
  • 3 Tablespoons of Tomato Puree
  • 300ml of Vegetable Stock
  • 3 Minced Garlic Cloves
  • 2 Teaspoons of Paprika
  • 25g of Chopped Parsley
  • 150ml of Tomato Cooking Sauce (Passata)
  • The Juice of 1 Lemon
  • 1 Teaspoon of Ground Cumin
  • 1 Teaspoon of Chili Powder
  • 2 Teaspoons of Dried Oregano
  • 1 Tablespoon of Vegetable Oil
  • Salt and Pepper for Seasoning

Directions:

  1. Pour the oil into a frying pan and heat for 1-2 minutes at a low temperature. Mix in the peppers and onions and cook for 3-5 minutes.
  2. Add the rice to the pan and stir to combine the ingredients. Lightly toast for 2-3 minutes.
  3. Mix in the puree, stock, garlic, paprika, cooking sauce, lemon, cumin, chili powder, and oregano. Stir well to combine and let the stock and cooking sauce simmer until the liquid has evaporated or for around 15-20 minutes on a medium heat. You need to keep a close eye on this so the mixture doesn’t dry up too quick and burn.
  4. Once the liquid has gone, remove the pan from the heat and stir.
  5. Top with the parsley to finish.

4. Cheesy Rice

Cheesy Rice
© KEA, AdobeStock

While cheese and rice might not sound the most obvious pairing, it combines to create a wonderful – and interesting – dish.

Cooking Time: 35 minutes.
Yield: 4-6 servings.

Ingredients:

  • 500g of Long Grain White Rice
  • 2 Chopped Red Bell Peppers
  • 2 Chopped Green Bell Peppers
  • 2 Finely Diced Onions
  • 3 Chopped Garlic Cloves
  • 4 Tablespoons of Olive Oil
  • 500ml of Chicken Stock (Vegetable Stock Works Too)
  • 500g of Cubed Gouda Cheese
  • 2 Tablespoons of Chopped Chives
  • Salt and Pepper for Seasoning

Directions:

  1. Add oil to a frying pan and cook the garlic, onions, and peppers for 8-12 minutes on a medium heat. Occasionally stir until the vegetables have softened.
  2. Pour the rice into the pan and cook for 4-5 minutes, while stirring continuously.
  3. Mix in the cheese and heat until the cheese melts, for around 3-4 minutes. Then, pour in the stock and cook until the mixture has thickened, or for 15-20 minutes.
  4. Serve with the chopped chives and season lightly.

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5. Spicy Ham and Pineapple Egg-Fried Rice

Spicy Ham and Pineapple Egg-Fried Rice
© pakn, AdobeStock

Enhance this classic Chinese favourite with a bit of spice. It makes a great standalone meal or accompaniment.

Cooking Time: 25-30 minutes.
Yield: 2 servings.

Ingredients:

  • 1 Peeled and Cubed Pineapple
  • 100g of Chopped Sliced Ham (Use Pre-Cooked Ham if You’re on a Time Constraint)
  • 2 Diced Red Chili Peppers
  • 2 Tablespoons of Crushed Chili Flakes
  • 5 Tablespoons of Olive Oil
  • 1 Chopped Carrot
  • 1 Chopped Onion
  • 2 Beaten Eggs
  • 250g of Rice (Of your Own Choosing)
  • 20g of Ground Ginger Powder
  • 3 Tablespoons of Soy Sauce
  • 50g of Chopped Spring Onions
  • 2 Minced Garlic Cloves

Directions:

  1. Fill a cooking pot ¾ of the way with water and add the rice. Half cook the rice for 5-7 minutes or until it begins to soften. Then, remove from the heat, drain thoroughly, and set aside in a bowl.
  2. Add 1 tablespoon of oil to a large frying pan and gently fry the chili peppers for 1-2 minutes. Then, add in the ham, carrots, pineapple, and onions. Cook for 5-7 minutes or until the vegetables have softened and the ham is cooked through.
  3. Remove the pan from the heat and pour the mixture into a second bowl.
  4. Wipe down the pan and mix in another tablespoon of oil. Add the beaten eggs to the pan and fry for 2-3 minutes. Use a wooden spoon to break up the egg when it’s cooked through, then, remove from the pan.
  5. Wipe away any egg remnants from the pan and pour in the remaining oil. Add the garlic and ginger and fry for 2-3 minutes.
  6. Stir in the rice and fry until the rice is cooked through, or around 3-5 minutes. Cooking times might vary, however, depending on the type of rice used.
  7. Mix in the vegetables, ham, and pineapple and gently fry for 1-2 minutes more. Then, add the egg and mix in the chili flakes.
  8. Season the rice with salt, pepper, and soy sauce.
  9. Stir well to combine and top with spring onions.

6. Chicken Savoury Rice

Chicken Savoury Rice
© nadianb, AdobeStock

The great thing about this dish is that it can all be made in one pot – and – there isn’t a lot of effort required either.

Cooking Time: 20-25 minutes.
Yield: 4 servings.

Ingredients:

  • 200g of Long Grain White Rice
  • 150g of Uncooked Diced Chicken Breast
  • 2 Teaspoons of Paprika
  • 1 Diced Onion
  • 2 Diced Celery Stalks
  • 1 Diced Carrot
  • 1 Diced Green Pepper
  • 1 Diced Red Pepper
  • 100g of Tinned Sweetcorn
  • 1 Tablespoon of Ground Ginger
  • 3 Minced Garlic Cloves
  • 1 Chopped Spring Onion
  • 400ml of Chicken Stock
  • 1 Tablespoon of Soy Sauce
  • 1 Teaspoon of Sesame Oil
  • Salt and Pepper for Seasoning
  • 2 Teaspoons of Cayenne (Optional)
  • Cooking Spray

Directions:

  1. Lightly coat a frying pan with the cooking spray and add the diced chicken. Season the chicken with cayenne, paprika, pepper, and salt, and fry for 5-7 minutes or until the chicken is fully browned.
  2. Remove the chicken once cooked and set it aside in a bowl. Wipe down the pan and coat again with the cooking spray.
  3. Fry the celery, carrots, and onions until they begin to soften, or around 5-7 minutes. Then add the ginger and garlic and fry for 1-2 minutes more.
  4. Mix the rice into the pan and coat with the soy sauce and sesame oil. Stir vigorously to combine and add the chicken back to the pan.
  5. Stir in the sweetcorn and pour the stock over. Bring the mixture to a boil, then reduce the heat slightly. Cover the pan with a lid and let the liquid absorb, or around 10-12 minutes.
  6. Then, switch off the heat but leave the lid on for another 5-10 minutes.

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7. Mexican-Infused Spicy Rice

Mexican-Infused Spicy Rice
© Colin & Linda McKie, AdobeStock

This dish is a delight and it’s all cooked in one pan.

Cooking Time: 25-30 minutes.
Yield: 4 servings.

Ingredients:

  • 2 Tablespoons of Chipotle Chili Paste
  • 6 Chopped Rashers of Bacon
  • 200g of Long Grain Rice
  • 4 Sliced Yellow, Green, or Red Bell Peppers
  • 2 Tablespoons of Sunflower Oil
  • 1 Sliced Onion
  • 2 Crushed Garlic Cloves
  • 500g of Chopped Tinned Tomatoes
  • 2 Chopped Celery Stalks
  • 250ml of Chicken Stock
  • 2 Sliced Red Chili Peppers (With or Without Seeds)
  • 1 Quartered Lemon
  • 25g of Chopped Coriander

Directions:

  1. Gently heat oil in a large frying pan and cook the bacon for 5 minutes on a medium heat. Use a slotted spoon to remove the bacon when it’s cooked.
  2. Add the celery, peppers, onions, and garlic to the pan and cook for 5-7 minutes. Then, mix in the rice, stock, and tomatoes.
  3. Bring the liquid to a boil, then cover with a lid. Reduce the heat and simmer for 13-15 minutes or until the rice is tender.
  4. Add the chipotle paste and bacon to the rice and season with salt and pepper. Stir well to combine.
  5. Top with the chili peppers and lemons.

8. Curried Rice and Chicken

Curried Rice and Chicken
© SmartStudio, AdobeStock

This makes a great family dinner. It doesn’t require a lot of effort and still tastes fantastic.

Cooking Time: 40-45 minutes.
Yield: 4 servings.

Ingredients:

  • 5 Diced Chicken Breasts
  • 300g of Basmati Rice
  • 3 Thinly Sliced Onions
  • 3 Tablespoons of Vegetable Oil
  • 2 Teaspoons of Turmeric
  • 5 Crushed Garlic Cloves
  • 2 Teaspoons of Ground Ginger
  • 5 Tablespoons of Curry Paste
  • 1 Cinnamon Stick
  • 250ml of Coconut Milk
  • 550ml of Chicken Stock
  • 100g of Yogurt
  • 150g of Premade Chutney
  • 100g of Frozen Peas
  • 50g of Sultanas
  • 200g of Halved Green Beans
  • 250g of Chopped Cauliflower Florets

Directions:

  1. In a deep pot or frying pan, heat the oil on a low-to-medium setting and fry the ginger, onions, and garlic for 8-10 minutes.
  2. Mix in the turmeric, cinnamon stick, and curry paste. Stir well to combine and mix in the chicken. Cook for 5-7 minutes or until the chicken has browned fully.
  3. Pour the stock and rice into the pan and combine. Add in the coconut milk, along with the peas, beans, and sultanas. Season well, then bring the mix to a boil.
  4. Reduce the heat slightly until the rice mixture simmers. Cover the pan with a lid and cook until the rice and chicken are cooked through, or around 30 minutes.
  5. Remove the cinnamon stick before serving with chutney and yogurt.

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9. Chicken Fried Rice

Chicken Fried Rice
© Brent Hofacker, AdobeStock

This is a classic Chinese dish, but it’s incredibly tasty and a favourite for most families. Best of all, it can be adapted to suit your individual tastes. For instance, swap chicken for beef, pork, or even seafood.

Cooking Time: 35-40 minutes.
Yield: 4-6 servings.

Ingredients:

  • 4 Chicken Breasts
  • 1kg of White Rice
  • 125g of Frozen Peas
  • 3 Tablespoons of Olive Oil
  • 3 Tablespoons of Sesame Oil
  • 3 Lightly Beaten Eggs
  • 2 Diced Carrots
  • 2 Chopped Onions
  • 5 Minced Garlic Cloves
  • 3 Tablespoons of Ground Ginger
  • 4 Finely Chopped Spring Onions
  • 4 Tablespoons of Soy Sauce
  • Salt and Pepper for Seasoning

Directions:

  1. Fill a pan with rice and cover with cold water. Cook the rice for 8-12 minutes or until it’s cooked through. Then, drain the rice and set it to one side.
  2. Heat the oil in a pan and add the chicken. Season generously with pepper and cook for a good 8-10 minutes on a low-to-medium temperature. Flip the chicken and cook for another 8-10 minutes or until cooked through.
  3. Remove the chicken from the pan and rest for 5-7 minutes, then slice into bite-sized pieces.
  4. Add sesame oil to the pan and cook the carrots and onions for 5-7 minutes. Then, mix in the ginger and garlic and cook for 2 minutes.
  5. Pour the peas and rice into the pan and cook for 2-4 minutes.
  6. Add the beaten eggs to the pan and stir until cooked.
  7. Mix in the chicken to the pan and coat with soy sauce. Combine well and top with spring onions.

10. Vegetable and Beef Rice

Vegetable and Beef Rice
© MSPhotographic, AdobeStock

This can make a fantastic main meal because it’s packed with delicious vegetables. This is one to enjoy.

Cooking Time: 20-25 minutes.
Yield: 4-6 servings.

Ingredients:

  • 500lb of Lean Ground Beef Mince
  • 250g of Long Grain Rice
  • 1 Diced Green Peppers
  • 1 Diced Red Pepper
  • 1 Diced Red Onion
  • 3 Minced Garlic Cloves
  • 3 Tablespoons of Tomato Paste
  • 2 Teaspoons of Cumin
  • 3 Tablespoons of Olive Oil
  • 2 Teaspoons of Black Pepper
  • 2 Teaspoons of Salt
  • 2 Teaspoons of Cayenne Pepper
  • 2 Teaspoons of Onion Powder
  • 1 Teaspoon of Dried Oregano
  • 2 Bay Leaves
  • 500ml of Beef Stock
  • 100g of Spinach
  • 350g of Mixed Frozen Peas, Carrots, and Sweetcorn

Directions:

  1. Add oil to a large cooking pot and heat gently for 1-2 minutes. Then, mix in the peppers, onions, and garlic and cook for 2-3 minutes on a high.
  2. Mix in peppers, onions, and garlic and cook for 2-3 minutes on a high heat.
  3. Carefully mix in the beef and cook until it’s browned or around 5-7 minutes. Use a wooden spoon to gently break up the meat as it cooks.
  4. When the beef is almost browned, add the cayenne pepper, oregano, onion powder, tomato paste, cumin, pepper, oregano, and salt. Cook for 1-2 minutes more.
  5. Reduce the heat slightly and add the rice. Pour the stock into the pot and mix well to combine.
  6. Add the bay leaves and frozen vegetables and cover. Let the rice and vegetables simmer for 15-20 minutes.
  7. When the liquid has almost fully absorbed, mix in the spinach, and put the lid back on. Remove the pot from the heat and let it rest for 8 minutes.
  8. Season to finish.

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11. Sweet and Sour Rice

Sweet and Sour Rice
© nungning20, AdobeStock

Take your rice dish to the next level with this sweet and sour delight. It enhances the flavours of the rice and it’s a great budget dish to enjoy too.

Cooking Time: 30 minutes.
Yield: 2 servings.

Ingredients:

  • 4 Rashers of Chopped Bacon
  • 100g of Rice
  • 300ml of Vegetable or Beef Stock
  • 2 Teaspoons of Ground Ginger
  • 50g of Tinned Sliced Pineapple with Juice or Syrup
  • 150g of Mixed Frozen Vegetables
  • 1 Egg
  • 1 Tablespoon of Olive Oil

Directions:

  1. Add the rice to a pot and cover with water. Cook for 7-8 minutes, then drain thoroughly.
  2. Fill the pot with water and add the vegetables. Bring the water to a boil and simmer until the vegetables are tender, or for 10-15 minutes.
  3. Drain the vegetables once tender.
  4. Heat the oil in a pan and cook the ginger for 2 minutes. Mix in the rice, pineapple, juice, and vegetables.
  5. Crack an egg in a bowl and beat lightly for 30-60 seconds. Then add it to the pan and cook for 3-5 minutes. Use a wooden spoon to help mix the ingredients as they finish cooking.

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12. Chorizo and Chicken Paella

Chorizo and Chicken Paella
© alex9500, AdobeStock

Paella is a classic Spanish dish and makes a perfect main meal here too. Best of all, this can be adapted so many times to create interesting flavour combinations too.

Cooking Time: 25-30 minutes.
Yield: 4 servings.

Ingredients:

  • 750ml of Chicken Stock
  • 300g of Paella Rice
  • 350g of Diced Chicken Breast Fillets
  • 1 Tablespoon of Olive Oil
  • 250g of Finely Diced Onions
  • 350g of Frozen Peas
  • 3 Minced Garlic Cloves
  • 2 Tablespoons of Chopped Parsley
  • 3 Teaspoons of Paprika
  • 150g of Chopped Chorizo

Directions:

  1. In a large wok (or frying pan), heat the oil and cook the onions until they’re soft, or for 10 minutes on a low-to-medium heat.
  2. Mix in the garlic and season with paprika and cook for another 2 minutes.
  3. Add the rice to the pan and pour in the stock. Bring the rice to a boil, then reduce. Let the rice simmer for 13-15 minutes before adding the peas and cooking for another 2-3 minutes.
  4. In a second pan, add the chorizo and cook for 3-5 minutes. When browned, remove the chorizo with a spoon, before adding the chicken to the pan and cooking for 10-12 minutes.
  5. Add the chorizo and chicken to the rice and combine well.
  6. Serve with a sprinkle of parsley.

13. Prosciutto and Leak Risotto with Pesto

Prosciutto and Leak Risotto with Pesto
© faithie, AdobeStock

Risotto is a delicious meal to have; it’s easy to cook and changes up your mealtimes too. This dish can be served with a fantastic kale pesto.

Cooking Time: 20-25 minutes.
Yield: 6 servings.

Ingredients:

  • 8 Slices of Prosciutto Ham
  • 500g of Risotto Rice
  • 250g of Grated Parmesan Cheese
  • 2 litres of Chicken Stock
  • 10ml of Sunflower Oil
  • 20g of Butter
  • 3 Finely Sliced Leeks
  • 3 Crushed Garlic Cloves
  • 200ml of Dry White Wine
  • 150ml of Olive Oil
  • The Zest of 1 Lemon
  • The Juice of 1 Lemon
  • 75g of Shell Pistachios
  • 100g of Torn Kale Leaves

Directions:

  1. Preheat the oven.
  2. In a deep pan, add the leeks, oil, and butter. Gently melt the butter and heat the oil, while coating the leeks in the process.
  3. Season generously with salt and cook for 10-12 minutes and stir frequently. Add garlic and cook for 5 minutes.
  4. Place the prosciutto on a baking tray and cook in the oven for 12-15 minutes.
  5. In a second pan, heat the stock on a low temperature.
  6. Add the rice to the pan with the leeks and combine well to coat in the melted butter. Turn up the heat slightly, then add the wine and simmer for 3-5 minutes, or until it’s absorbed.
  7. Pour the stock into the pan with the leeks and rice, stirring frequently. Add until the stock is absorbed into the risotto rice.
  8. Mix in the 200g of parmesan cheese and season with pepper.
  9. Remove the prosciutto from the oven, chop, and mix in the rice.
  10. To create a pesto, add the kale, 50g of parmesan cheese, lemon juice, lemon zest, pistachios, and half of the olive oil to a food processor. Blitz until the kale is fine, then mix in the remaining olive oil. Season lightly with pepper and salt.

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14. Spicy Rice

Spicy Rice
© lunamarina, AdobeStock

This Mediterranean-inspired dish really takes this to the next level. It’s light but incredibly tasty.

Cooking Time: 25-30 minutes.
Yield: 4 servings.

Ingredients:

  • 350g of Long Grain Rice
  • 2 Chopped Red Onions
  • 2 Chopped Red Peppers
  • 2 Chopped Green Peppers
  • 2 Sliced Red Chili Peppers
  • 1 Tablespoon of Olive Oil
  • 3 Minced Garlic Cloves
  • 2 Tablespoons of Paprika
  • 2 Teaspoons of Cayenne Pepper
  • 2 Tablespoons of Chili Powder
  • 500g of Chopped Tinned Tomatoes
  • 350ml of Vegetable Stock
  • 2 Teaspoons of Ground Turmeric
  • The Juice of 1 Lime
  • The Zest of 1 Lime
  • 2 Tablespoons of Chopped Coriander

Directions:

  1. In a large saucepan, heat the oil and cook for peppers and onions for 5 minutes.
  2. Add the chili, rice, and garlic to the pan and cook for 3-4 minutes. Mix in the turmeric, paprika, cayenne pepper, and chili powder and cook for 2 minutes more.
  3. Pour the stock into the pan and stir in the tomatoes. Simmer the mixture for 10-12 minutes and stir frequently.
  4. Once the stock has been absorbed, place a lid over the pan for 10 minutes and remove it from the heat.
  5. Serve with the lime juice and sprinkle the zest and coriander over the top.

15. Rice Pudding with Jam

Rice Pudding with Jam
© olepeshkina, AdobeStock

Rice pudding makes a very simple dessert, but this treat is incredibly tasty and filling. Add some fruit or whatever extras you like to liven it up a little.

Cooking Time: 30 minutes.
Yield: 2 servings.

Ingredients:

  • 200g of Pudding Rice
  • 800ml of Milk
  • 2 Teaspoons of Vanilla Extract
  • 3 Tablespoons of Sugar
  • 50g of Strawberry Jam

Directions:

  1. In a saucepan, add the milk, rice, vanilla extract, and sugar. Stir well to combine and bring the mixture to a boil.
  2. Stir the milk and rice mixture thoroughly for 3-5 minutes, this will prevent it from sticking or burning. Lower the temperature slightly and let the mix simmer for 2-3 minutes.
  3. Use a lid to cover the pan and cook the pudding on a low heat for 25-30 minutes. Make sure to stir every so often to prevent sticking.
  4. When the rice is creamy, remove the pan from the heat and top with jam or fruit.

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16. Rice and Spinach Stuffed Tomatoes

Rice and Spinach Stuffed Tomatoes
© Stepanek Photography, AdobeStock

Little effort is required for this dish, but it makes a wonderful light lunch or an accompaniment to a main meal. You can adapt this recipe to create interesting flavour combos too.

Cooking Time: 30-35 minutes.
Yield: 4 servings.

Ingredients:

  • 250g of Risotto Rice
  • 250g of Chopped Spinach
  • 10 Tomatoes
  • 50g of Grated Parmesan
  • 50g of Finely Chopped Hazelnuts
  • 15ml of Olive Oil

Directions:

  1. Preheat the oven to a medium temperature.
  2. Fill a pan with rice and water and cook for 8-10 minutes, or until the rice is tender. Remove from the heat and drain when ready.
  3. Sprinkle the hazelnuts onto a baking tray and toast in the oven for 5-10 minutes.
  4. Add the spinach to a colander and pour water over them. Squeeze the excess water from the spinach.
  5. Carefully slice the top parts off the tomatoes and remove the seeds inside. Spoon the spinach, hazelnuts, and risotto rice into the tomatoes and sprinkle cheese on top.
  6. Place the top parts of the tomatoes back on and place on a baking tray. Drizzle oil over the top of the tomatoes and bake for 20 minutes in the oven.

17. Tomato and Rice Soup

Tomato and Rice Soup
© cook_inspire, AdobeStock

Tomato and rice soup is quite interesting but tastes amazing. It’s a dish that really is easy to make.

Cooking Time: 30-35 minutes.
Yield: 2 servings.

Ingredients:

  • 250g of Basmati Rice
  • 350g of Tinned Chopped Tomatoes
  • 25ml of Sunflower Oil
  • 700ml of Water
  • 1 Teaspoon of Salt
  • 50g of Chopped Basil
  • 1 Finely Diced Onion

Directions:

  1. Heat the oil in a pan and sauté the onions for 6-8 minutes.
  2. Reduce the heat slightly, before stirring in the tomatoes, water, and a pinch of salt. Crush the tomatoes in the pot with a spoon and bring the mix to the boil.
  3. Stir in the rice and lower the temperature. Cover the pan with a lid and let it simmer for 12-15 minutes.
  4. Switch the heat off and let the rice sit for 5-10 minutes with the lid on.
  5. Finish with a sprinkle of basil on top.

18. Baked Chickpea, Chorizo, and Leek Rice

Baked Chickpea, Chorizo, and Leek Rice
© DIA, AdobeStock

An interesting dish but full of flavour, this chickpea, chorizo, and leek rice combo is one to enjoy. You can adapt the dish to incorporate your favourite vegetables or cuts of meat.

Cooking Time: 25 minutes.
Yield: 4 servings.

Ingredients:

  • 650ml of Chicken Stock
  • 300g of Chopped Bacon
  • 100g of Chopped Chorizo
  • 1 Diced Onion
  • 4 Chopped Leeks
  • 350g Risotto Rice
  • 15ml of Vegetable Oil
  • 6 Crushed Garlic Cloves
  • 5 Large Tomatoes
  • 25g of Chopped Parsley
  • 2 Teaspoons of Paprika
  • 500g of Drained and Tinned Chickpeas

Directions:

  1. Preheat the oven to a low temperature.
  2. Add the risotto rice to a pan with water and cook until it begins to soften, or for around 8 minutes.
  3. In a second pan, boil the chickpeas for 10 minutes.
  4. In a deep pan, heat the oil and fry the chorizo and bacon for 5 minutes. Then, add the paprika, rice, and tomatoes. Stir thoroughly to combine well, then pour in the stock.
  5. Season the mixture and stir in the parsley.
  6. Drain the chickpeas and rice and mix together. Pour the rice, chickpeas, and chorizo mixture into an oven-safe casserole dish.
  7. Place in the oven to bake for 20 minutes, or until the chickpeas are tender.

19. Easy Chicken and Rice

Easy Chicken and Rice
© anna_shepulova, AdobeStock

You can’t get a better dish than chicken and rice. It’s easy to make and can be adapted to suit everyone’s personal likes or requirements.

Cooking Time: 35-40 minutes.
Yield: 4 servings.

Ingredients:

  • 400g of Diced Chicken Breast
  • 350g of Long Grain Rice
  • 6 Minced Garlic Cloves
  • 150g of Shredded Cabbage
  • 2 Sliced Carrots
  • 200g of Chopped Broccoli Florets
  • 1 Teaspoon of Chinese Five Spice Powder
  • 2 Teaspoons of Grated or Ground Ginger
  • 5 Tablespoons of Soy Sauce
  • 150g of Tinned Water Chestnuts
  • 150g of Tinned Bamboo Shoots
  • 4 Beaten Eggs
  • 1 Vegetable Stock Cube

Directions:

  1. In a bowl, combine ¼ of the ginger with garlic and the five-spice powder. Add the chicken and pour the soy sauce over. Mix the chicken with the spices and let it marinate for at least 8-12 minutes.
  2. Add rice to a cooking pot and cook until tender or around 8-12 minutes. Remove the pot from the heat and drain the rice well.
  3. Coat a frying pan with cooking spray and pour in the beaten eggs. Cook for 3-4 minutes on a low heat until it creates an omelette-like mixture. Then, carefully remove the omelette from the pan and roughly chop for later.
  4. Coat the pan with more cooking spray and put it back on the heat. Put the chicken back into the pan and cook for 8-10 minutes.
  5. When browned, carefully remove the chicken from it the pan and rest on a plate.
  6. Add the garlic and ginger to the pan, along with the broccoli, stock cube, carrots, and 50ml of water. Fry the mixture for 3-5 minutes.
  7. Add the bamboo shoots, rice, cabbage, water chestnuts, the chicken, and chopped eggs into the pan and stir thoroughly to combine.
  8. Heat through for 2-3 minutes more.

20. Spicy Pork, Chorizo, and Rice

Spicy Pork, Chorizo, and Rice
© josemanuel246, AdobeStock

This is a great dish because it’s super easy to make and perfect for all the family. You can also make the pork as spicy as you like.

Cooking Time: 30-35 minutes.
Yield: 4 servings.

Ingredients:

  • 500g of Sliced Pork Tenderloin
  • 1 Sliced Onion
  • 3 Teaspoons of Sunflower Oil
  • 2 Teaspoons of Hot Chili Powder
  • 2 Teaspoons of Ground Coriander
  • 100g of Cut Chorizo Sausage
  • 3 Minced Garlic Cloves
  • 200g of Long Grain Rice
  • 2 Deseeded and Sliced Peppers
  • 2 Tablespoons of Crushed Chili Flakes
  • 750ml of Chicken Stock
  • 150g of Chopped Green Beans
  • Salt and Pepper for Seasoning

Directions:

  1. In a frying pan, add the oil and heat for 2 minutes on a medium heat.
  2. Add the onions to the pan and fry for 5-7 minutes and stir regularly to avoid sticking.
  3. Season the pork with half of the chili flakes, salt, and pepper. Add the pork to the pan and brown for 5 minutes.
  4. Mix in the beans, chorizo, peppers, and garlic and fry for 4-5 minutes. Add in the chili powder, stock, and rice. Bring the mixture to the boil, then reduce the heat and simmer for 20-25 minutes.
  5. Stir regularly until the liquid is fully absorbed.
  6. Sprinkle the remaining chili flakes on top.
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