Table of Contents
8 Flavored Rice Recipes – A Versatile Collection of Easy Seasoned Rice Dishes
Growing up in Morocco, rice was never just a plain side dish in my mother’s kitchen. She would add saffron, cinnamon, or caramelized onions to turn a simple grain into the star of the meal. Years later, during my classical training at Le Cordon Bleu in Paris, I learned how a perfectly seasoned pilaf can elevate any plate. Now in my New York City kitchen, I’ve collected eight favorite flavored rice recipes that bring together the best of my heritage, French technique, and the vibrant global flavors I find at local markets. These easy flavored rice ideas are perfect for weeknight dinners or meal prep – each one is a unique, delicious adventure.
Picture this: The aroma of turmeric and bay leaf wafting through your home as golden yellow rice simmers gently. Or the tang of lime and cilantro brightening up a pot of fluffy jasmine rice. In this collection, you’ll find everything from a smoky Cajun rice with bell peppers to a creamy, cheesy broccoli rice that kids adore. The textures are just as varied – some are light and fluffy, others rich and almost risotto-like. Each recipe uses simple techniques like toasting the grains in butter and oil before adding broth, which locks in flavor and prevents sogginess. That French-trained pinch of salt and patience is the secret.
What makes these seasoned rice dishes truly special is how foolproof they are. I’ve tested each one dozens of times to ensure perfect results even for novice cooks. Whether you’re looking for a quick side dish or a main course that stands on its own, this roundup has you covered. My pro tip? Always let the rice steam, covered, for 5–10 minutes after cooking – this creates the fluffiest texture. One common mistake I see is stirring the rice while it simmers; resist the urge! Stirring releases starch and turns your rice gummy. Trust the process and you’ll have restaurant-quality rice at home. From my NYC kitchen to yours – I hope these 8 flavored rice recipes become your new favorites.
Why This 8 Flavored Rice Recipes Recipe Is the Best
The Flavor Secret: Each of these recipes starts with a base of butter and olive oil, where I sauté onion and garlic until translucent. This classic French mirepoix-inspired start builds depth, but the real magic comes from the spice blends I’ve curated – from Moroccan-inspired turmeric to Southwestern chili-cumin to tropical coconut-pineapple. I’ve drawn on my Parisian sauce training to balance each flavor profile, ensuring no single spice overpowers. These aren’t just seasoned rices; they are carefully composed flavor experiences.
Perfected Texture: The key to perfect rice is the toasting step. By cooking the uncooked grains in hot fat for 1–2 minutes before adding liquid, each grain becomes coated and separate. This technique, which I learned in Paris for pilafs, ensures your mixed rice recipes never turn mushy. The lid stays on during simmering – no peeking! – and the final steam rest makes every grain distinct and fluffy. For recipes with tomato sauce or acidic ingredients, I gently scrape the bottom to prevent burning without breaking the rice.
Foolproof & Fast: Every recipe here comes together in about 30 minutes with minimal hands-on work. Since all eight share a similar method (sauté, toast, add liquid, simmer, steam), once you learn one, you’ve learned them all. It’s perfect for busy New Yorkers like me who want variety without complexity. I’ve also included easy substitutions so you can adapt with pantry staples. Whether you’re a beginner or a seasoned cook, these easy flavored rice ideas will become your go-to for stress-free dinners.
8 Flavored Rice Recipes Ingredients
I pick up my jasmine rice at a small Asian market near my apartment in Queens – the fragrance is unmatched. The spices I source from the spice shop on Arthur Avenue in the Bronx, and the produce from the Union Square Greenmarket. Everything below is what you need for all eight recipes. I’ve grouped them so you can see what’s shared and what’s unique to each variation.
Ingredients List (for all 8 rice variations)
- Base for every recipe: salted butter, olive oil, yellow onion, garlic cloves, uncooked white jasmine rice, chicken broth, salt, black pepper
- For Turmeric Rice: turmeric powder, bay leaf
- For Chili Tomato Rice: grape tomatoes, chili powder, cumin, garlic powder, dried thyme, tomato sauce
- For Cajun Rice: red bell pepper, green bell pepper, Cajun seasoning, bay leaf
- For Green Chili Rice: tomato sauce, chopped green chilies, taco seasoning
- For Cilantro Lime Rice: lime juice, lime zest, fresh cilantro
- For Broccoli Cheese Rice: frozen chopped broccoli, shredded cheddar cheese, garlic powder
- For Coconut Pineapple Rice: coconut milk, soy sauce, diced pineapple (or crushed), green onion
Ingredient Spotlight
Jasmine Rice: This long-grain aromatic variety is my go-to for flavored rice. It has a delicate floral scent and stays fluffy and separate when cooked correctly. At the store, look for grains that are whole, unbroken, and slightly translucent. Substitute basmati rice for an aromatic alternative – just reduce liquid slightly as basmati absorbs less.
Chicken Broth: The liquid is the flavor backbone. I recommend a low-sodium broth so you can control the salt. If you’re vegetarian, swap with vegetable broth – it works beautifully in all recipes except maybe the Cajun (but feel free).
Butter & Olive Oil Combo: This duo provides richness and prevents burning. The butter adds deep flavor while the oil raises the smoke point. For a dairy-free version, use all olive oil or coconut oil.
Spices & Seasonings: I use fresh spices – turmeric, cumin, chili powder – that are not more than six months old for the best punch. Store them in a cool, dark cabinet. For substitutions, see the table below.
| Original Ingredient | Best Substitution | Flavor / Texture Impact |
|---|---|---|
| Jasmine Rice | Basmati Rice | Similar aroma, slightly drier texture; reduce broth by ¼ cup |
| Chicken Broth | Vegetable Broth | Milder flavor; works for all vegetarian versions |
| Salted Butter | Vegan Butter or Olive Oil | Less richness but still good; texture unchanged |
| Tomato Sauce | Crushed Tomatoes + ½ tsp sugar | Thicker, sweeter; may need extra liquid |
| Coconut Milk | Heavy Cream + 1 tsp coconut extract | Richer, less sweet; omit soy sauce if using cream |
| Cajun Seasoning | Paprika + garlic powder + cayenne + oregano | DIY blend, adjust heat to taste |
How to Make 8 Flavored Rice Recipes — Step-by-Step
I’ll walk you through each of the eight variations. The base method is the same: sauté aromatics, toast rice, add liquid, simmer, rest, fluff. Below are the specific steps for each flavored rice. Follow the one that calls to you, or try them all!
Step 1: Classic Butter Rice
Heat 1 Tbsp butter and 1 Tbsp olive oil in a pan over medium-high heat. Add 4 minced garlic cloves and ¼ cup finely chopped yellow onion. Cook until onion is translucent, about 2 minutes. Add 1½ cups jasmine rice and stir to coat; toast for 1–2 minutes until fragrant. Pour in 3 cups chicken broth, stir once, and bring to a simmer. Cover, reduce heat to low, and cook undisturbed until liquid is absorbed (about 15 minutes). Remove from heat, let stand covered for 5–10 minutes. Fluff with a fork and season with ½ tsp salt and ¼ tsp black pepper.
💡 emy’s Pro Tip: For extra richness, add an extra tablespoon of butter after fluffing and toss gently.
Step 2: Turmeric Rice
In the same pan, repeat the sauté step with 1 Tbsp butter and 1 Tbsp olive oil, ¼ cup onion, and 3 minced garlic cloves. Add 1½ cups rice and 1½ tsp turmeric powder; toast 1–2 minutes. Add 2½ cups chicken broth and 1 bay leaf. Cover and simmer until liquid is absorbed (about 15 minutes). Let rest, remove bay leaf, fluff.
⚠️ Common Mistake to Avoid: Do not over-toast the turmeric – it can become bitter. Toast just until fragrant.
Step 3: Chili Tomato Rice
Sauté 1 Tbsp butter and 1 Tbsp olive oil with 2 minced garlic cloves, ¼ cup onion, and ¼ cup chopped grape tomatoes. Add 1½ cups rice, 1 tsp chili powder, 1 tsp cumin, ½ tsp garlic powder, ½ tsp dried thyme; toast. Pour in 1½ cups chicken broth and 1 cup tomato sauce. Stir, scraping bottom. Cover, reduce heat to low (tomato sauce burns easily!) and simmer 18–20 minutes, gently scraping bottom once or twice. Let rest, fluff.
💡 emy’s Pro Tip: If the rice starts sticking too much, add 2–3 tablespoons of water and carefully scrape.
Step 4: Cajun Rice
Sauté 1 Tbsp butter and 1 Tbsp olive oil with ½ cup onion, ¼ cup each diced red and green bell pepper. Add 1½ cups rice, 1 tsp Cajun seasoning, ¼ tsp garlic powder, ¼ tsp paprika, and 1 bay leaf. Toast. Add 2½ cups chicken broth. Cover, simmer 15 minutes. Let rest, remove bay leaf, fluff.
⚠️ Common Mistake to Avoid: Too much Cajun seasoning can make it salty. Use a low-sodium blend and taste before adding extra salt.
Step 5: Green Chili Rice
Sauté 1 Tbsp butter and 1 Tbsp olive oil with ¼ cup onion. Add 1½ cups rice; toast. Stir in 1½ cups chicken broth and 1 cup tomato sauce. Cover, simmer low for 18 minutes, scraping gently. Let rest, then add 4 oz chopped green chilies and 1 Tbsp taco seasoning. Fluff to combine.
💡 emy’s Pro Tip: Add the chilies and taco seasoning after the rice rests to keep the green color bright and the heat fresh.
Step 6: Cilantro Lime Rice
Sauté 1 Tbsp butter and 1 Tbsp olive oil with 2 minced garlic cloves and ¼ cup onion. Add 1½ cups rice; toast. Add 2½ cups chicken broth. Cover, simmer until liquid is absorbed. Let rest, then stir in juice of 2 limes, zest of 1 lime, and ¼ cup finely chopped cilantro. Fluff gently.
⚠️ Common Mistake to Avoid: Adding lime juice before the rice rests can make the grains hard. Always add after steaming.
Step 7: Broccoli Cheese Rice
In the pan, heat 1 Tbsp olive oil and 1 Tbsp butter. Add 2 cups frozen chopped broccoli; cook 2 minutes. Add 1½ cups rice; toast 1 minute. Add 2½ cups chicken broth and 1 tsp garlic powder. Cover, simmer 15 minutes. Let rest, then sprinkle 1½ cups shredded cheddar and mix until melted. Serve immediately.
💡 emy’s Pro Tip: Use freshly shredded cheese – pre-shredded has anti-caking agents that prevent smooth melting.
Step 8: Coconut Pineapple Rice
In a pot, combine 1 cup coconut milk and 1½ cups chicken broth; bring to a gentle boil. Reduce heat to low, add 1½ cups rice, stir once, cover. Simmer 15 minutes until liquid absorbed. Let rest, then stir in 2 Tbsp soy sauce and 1 cup diced pineapple (or crushed, drained). Fluff with a fork and top with ¼ cup chopped green onion.
⚠️ Common Mistake to Avoid: If using canned pineapple, drain it well or the rice will be too sweet and wet.
| Step | Action | Duration | Key Visual Cue |
|---|---|---|---|
| Sauté | Cook onion and garlic in oil/butter | 2 minutes | Onion becomes translucent |
| Toast Rice | Add rice and stir constantly | 1–2 minutes | Grains turn slightly opaque and smell nutty |
| Simmer | Add liquid, cover, reduce heat to low | 15–18 minutes | No bubbles and liquid surface disappears |
| Rest | Leave covered off heat | 5–10 minutes | Steam rises when lid is lifted |
| Fluff | Gently separate grains with fork | 30 seconds | Each grain is separate and fluffy |
Serving & Presentation
Each of these flavored rices can stand alone as a vegetarian main or shine as a side dish. For the turmeric rice, I like to serve it alongside a Moroccan tagine – the golden color is stunning. The cilantro lime rice is a knockout with grilled chicken or fish, especially in summer. For a cozy weeknight dinner, the broccoli cheese rice (inspired by my love of New York diner comfort food) pairs beautifully with a simple green salad or roasted vegetables. In my Paris days, we learned that presentation matters – a sprinkle of fresh herbs like cilantro or green onion, a wedge of lime, or a dusting of paprika makes all the difference.
For a party, make a “rice bar” with several of these recipes – guests can choose their favorite. I often do this for potlucks and it’s always a hit. The coconut pineapple rice is perfect as a side for Hawaiian-style meals or even as a light dessert rice (skip the soy sauce and use a bit of sugar).
When garnishing, think color contrast: bright green cilantro on yellow turmeric rice, red tomatoes on white coconut rice. A drizzle of good olive oil or a pat of butter right before serving adds a professional finish.
| Pairing Type | Suggestions | Why It Works |
|---|---|---|
| Side Dish | Grilled chicken, roasted fish, lamb chops, steamed vegetables | Rice absorbs juices and adds flavor |
| Sauce / Dip | Yogurt sauce (garlic + cucumber), hot sauce, salsa verde | Cools or intensifies depending on the rice |
| Beverage | Chilled white wine (Sauvignon Blanc), iced tea, sparkling water with lime | Acidity cuts richness |
| Garnish | Fresh cilantro, chopped green onions, lime wedges, toasted sesame seeds, crumbled feta | Adds freshness and texture |
Make-Ahead, Storage & Reheating
As a busy food blogger and mom in NYC, I rely on make-ahead meals. These rices are perfect for meal prep – you can make a big batch of one variety on Sunday and enjoy it throughout the week. The key is proper storage and reheating to maintain the fluffy texture. Below is my tested guide.
| Method | Container | Duration | Reheating Tip |
|---|---|---|---|
| Refrigerator | Airtight container | Up to 5 days | Add 1–2 Tbsp water per cup, cover, microwave 2 minutes or reheat in pan with a splash of broth. |
| Freezer | Freezer-safe zip bag or container | Up to 3 months | Thaw overnight in fridge, then reheat as above. For best texture, add a pat of butter. |
| Make-Ahead | Cook fully, cool completely, store in fridge | Up to 2 days in advance | Reheat just before serving; add fresh garnishes after reheating. |
One thing I learned from my French chef instructor: never reheat rice more than once. So portion out what you need. For a quick lunch, I often make the broccoli cheese rice on Sunday and eat it cold from the fridge – it’s like a savory rice salad! If you’re reheating on the stovetop, add a tablespoon of water or broth per cup of rice, cover, and heat over low for 5 minutes. Fluff again before serving. The steam restores the moisture without making it sticky.
Variations & Easy Swaps
These eight recipes are just the beginning. I’ve created a table of variations to help you customize based on what’s in your fridge or your dietary needs.
| Variation | Key Change | Best For | Difficulty Impact |
|---|---|---|---|
| Moroccan Saffron Rice | Add pinch of saffron threads, swap chicken broth for vegetable with raisins and almonds. | Special occasions, holiday sides. | Medium (saffron requires blooming) |
| Vegan “Butter” Rice | Use vegan butter, omit cheese, add nutritional yeast for cheesy flavor. | Dairy-free, plant-based diets. | Easy |
| Spicy Kimchi Rice | Add ½ cup chopped kimchi after sauté, use gochujang instead of tomato sauce, omit cheese. | Korean-inspired meals, spicy lovers. | Easy |
Moroccan Saffron Rice Variation
For a taste of my childhood, toast a pinch of saffron threads in a dry pan for 10 seconds, then add to the butter and oil before sautéing. Replace 1 cup of broth with water and add 2 tablespoons of golden raisins and slivered almonds after the rice rests. This fragrant rice pairs beautifully with lamb or chickpea stew. It’s a showstopper at dinner parties.
Vegan / Dairy-Free Variation
Simply replace butter with a good-quality vegan butter or additional olive oil. For the broccoli cheese rice, use a nut-based cheddar alternative and a splash of unsweetened almond milk to help it melt. Nutritional yeast (2–3 tablespoons) adds a cheesy umami flavor. The texture remains fluffy and satisfying.
Spicy Kimchi Rice Variation
After sautéing the onion and garlic, add ½ cup chopped kimchi and cook for 2 minutes before adding rice. Replace tomato sauce with 1 tablespoon gochujang (Korean chili paste) dissolved in the broth. Skip the cheese and finish with a drizzle of sesame oil and a sprinkle of toasted sesame seeds. This is my go-to when I want something fiery and fermented – pure New York fusion!
What are the best ingredients to pair with rice for different flavored rice recipes?
The best ingredients depend on the flavor profile you’re after. For a savory, buttery rice, stick with classic aromatics like onion, garlic, and fresh herbs. For a more tropical twist, coconut milk and pineapple work beautifully. I love adding vegetables like bell peppers, broccoli, and tomatoes – they add color and nutrients. Spices like turmeric, cumin, chili powder, and Cajun seasoning give depth. Don’t forget fresh citrus (lime or lemon) and herbs (cilantro, parsley) for brightness. Cheese, like sharp cheddar, adds richness. Always use a good quality broth as the base liquid – it’s the unsung hero of flavored rice.
Can I make 8 flavored rice recipes using a rice cooker instead of a stovetop?
Yes, absolutely! Rice cookers are fantastic for these recipes. The key is to sauté the aromatics and toast the rice first in a small pan (or use the sauté function if your rice cooker has one) before adding all the liquids and rice to the cooker. Use the same ratios of liquid to rice as in the stovetop version. Then simply start the rice cooker and let it do its magic. Note that some recipes with tomato sauce or coconut milk may be slightly thicker – that’s fine. The steam-and-rest cycle in a rice cooker is perfect for fluffy results. Just avoid over-stirring during cooking.
How do I prevent flavored rice from turning out mushy or sticky?
The number one cause of mushy rice is too much liquid or stirring while it cooks. For jasmine rice, the standard ratio is 1.5:1 liquid to rice. I always use 1.5 cups of broth per 1 cup of rice. Also, toasting the rice in fat before adding liquid helps coat each grain, which keeps them separate. Never stir the rice once you’ve covered the pot – stirring releases starch and makes it sticky. Finally, let the rice rest covered for 5–10 minutes after cooking. This allows the steam to finish cooking and the grains to firm up. Fluff with a fork, not a spoon!
What are some easy substitutions for coconut milk or broth in flavored rice recipes?
For coconut milk, you can substitute with a mix of heavy cream and a splash of coconut extract (or even almond milk for a lighter version). The texture won’t be as rich but it will still be creamy. For chicken broth, vegetable broth works wonderfully for all recipes. If you don’t have broth, you can use water plus a bouillon cube or a teaspoon of better-than-bouillon paste. For a more flavorful substitute, try using half water and half apple juice (for sweet rice dishes) or half water and half tomato juice (for savory ones). Always taste and adjust salt accordingly.
How can I make these flavored rice recipes spicier or milder?
To make them spicier, add extra chili powder, cayenne pepper, or chopped fresh jalapeños when sautéing the aromatics. You can also stir in some hot sauce like sriracha after the rice rests. For a milder version, reduce or omit the chili-based spices and use sweet paprika instead of smoked. The Cajun rice can be toned down by using only the spice blend’s milder components (paprika, garlic powder) and omitting cayenne. For the green chili rice, choose mild green chilies. Remember, it’s easier to add heat than to remove it – start with less and taste after cooking.
Can I use brown rice instead of white jasmine rice in these recipes?
Yes, but you’ll need to adjust the liquid and cooking time. Brown rice requires more liquid (about 2 to 2.5 cups of liquid per cup of rice) and a longer simmer time (around 40–45 minutes). Toast the brown rice just like white rice for extra nuttiness. Because the cooking time is longer, the vegetables will be very soft – I recommend adding any quick-cooking veggies like broccoli or peas only in the last 10 minutes. The flavors will still be delicious, but the texture will be chewier and more robust. Perfect for a healthier twist!
What is the best way to cool and reheat flavored rice without losing texture?
To cool rice quickly, spread it in a thin layer on a baking sheet and let it come to room temperature uncovered (pan will be a great help). Then transfer to an airtight container and refrigerate. For reheating, the best method is a pan on the stovetop: add a tablespoon of water or broth per cup of rice, cover, and heat over low heat for 5 minutes, then fluff. You can also use a microwave: place rice in a microwave-safe bowl, sprinkle with water, cover with a damp paper towel, and heat in 30-second bursts. Avoid overheating as it will dry out.
Are these flavored rice recipes suitable for meal prep?
Absolutely! These are my go-to meal prep recipes. Each one keeps well in the fridge for up to 5 days and freezes beautifully for 3 months. I like to make a double batch of two different flavors (like Cilantro Lime and Broccoli Cheese) on Sunday, then use them for lunches or quick dinners all week. Just store them in separate containers and reheat as needed. The flavors actually meld and deepen after a day in the fridge. One tip: add fresh garnishes like cilantro, green onions, or a squeeze of lime only after reheating to keep them bright.
What can I add to these rices to make them a complete meal?
To turn any of these flavored rices into a complete one-pot meal, add protein. Stir in cooked shredded chicken, crumbled tofu, cooked shrimp, or diced ham after the rice rests. You can also add a can of drained beans (black beans work great with the chili rice) or some cooked lentils. For extra veggies, add frozen peas or corn along with the broth – they’ll cook perfectly. A fried egg on top also makes it a filling breakfast or brunch. In my house, we love the Broccoli Cheese rice with shredded rotisserie chicken – it’s a complete dinner in 20 minutes.
Which of these flavored rices is best for kids or picky eaters?
For kids and picky eaters, I recommend starting with the Classic Butter Rice or the Broccoli Cheese Rice – both are mild, creamy, and familiar. The Butter Rice is simply buttery, salted, and fluffy, a perfect blank canvas. The Broccoli Cheese Rice is a hit because who doesn’t like cheesy rice with hidden veggies? You can also make the Cilantro Lime Rice but use less cilantro (or finely chop it) to avoid any “green” aversion. Ages 2 to 92 – these recipes never fail. Avoid the spicier versions like Chili Tomato or Cajun until you know your little one’s tolerance.
Share Your Version!
I hope you enjoy exploring these eight flavored rice recipes as much as I do! I’d love to hear which one becomes your favorite. Did you try the Turmeric Rice with a lamb tagine? Did you use the Coconut Pineapple Rice as a side for grilled shrimp? Leave me a star rating and a comment below – your feedback helps other home cooks decide. And if you share a photo on Instagram or Pinterest, tag me @cookingwithemy – I absolutely love seeing your creations!
From my NYC kitchen to yours — I hope this recipe brings as much warmth to your table as it does to mine. — emy 🧡
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8 Flavored Rice Recipes
Description
A collection of eight delicious flavored rice recipes, each with unique spices and ingredients.
Ingredients
- 1 Tbsp salted butter
- 1 Tbsp olive oil
- ¼ cup chopped yellow onion (chopped small)
- 4 minced garlic cloves
- 1 ½ cups uncooked white jasmine rice
- 3 cups chicken broth
- 3 Tbsp salted butter
- ½ tsp salt
- ¼ tsp ground black pepper
- 1 Tbsp salted butter
- 1 Tbsp olive oil
- ¼ cup chopped yellow onion
- 3 minced garlic cloves
- 1 ½ cups uncooked white jasmine rice
- 1 ½ tsp turmeric powder
- 2 ½ cups chicken broth
- 1 bay leaf
- 1 Tbsp salted butter
- 1 Tbsp olive oil
- 2 minced garlic cloves
- ¼ cup chopped yellow onion
- ¼ cup grape tomatoes (chopped )
- 1 ½ cups uncooked white jasmine rice
- 1 tsp chili powder
- 1 tsp cumin
- ½ tsp garlic powder
- ½ tsp dried thyme
- 1 ½ cups chicken broth
- 1 cup tomato sauce
- 1 Tbsp salted butter
- 1 Tbsp olive oil
- ½ cup chopped yellow onion
- ¼ cup chopped red bell pepper
- ¼ cup chopped green bell pepper
- 1 ½ cups uncooked white jasmine rice
- 2 ½ cups chicken broth
- 1 tsp cajun seasoning
- 1 bay leaf
- 1 Tbsp salted butter
- 1 Tbsp olive oil
- ¼ cup chopped yellow onion
- 1 ½ cups uncooked white jasmine rice
- 1 ½ cups chicken broth
- 1 cup tomato sauce
- 4 oz chopped green chilies (118 ml)
- 1 Tbsp taco seasoning
- 1 Tbsp salted butter
- 1 Tbsp olive oil
- ¼ cup chopped yellow onion
- 2 minced garlic cloves
- 1 ½ cups uncooked white jasmine rice
- 2 ½ cups chicken broth
- 2 juiced limes
- 1 zested lime
- ¼ cup finely chopped cilantro
- 1 Tbsp olive oil
- 1 Tbsp salted butter
- 1 ½ cups uncooked white jasmine rice
- 2 ½ cups chicken broth
- 2 cups frozen chopped broccoli (bite-size pieces or smaller)
- 1 ½ cups shredded cheddar cheese
- 1 tsp garlic powder
- 1 ½ cups chicken broth
- 1 cup coconut milk
- 1 ½ cups uncooked white jasmine rice
- 2 Tbsp soy sauce
- 1 cup diced pineapple (or crushed pineapple)
- ¼ cup chopped green onion
Instructions
- Heat a pan over medium-high heat with butter and olive oil. Add the garlic and onion. Cook until onion turns translucent. Add in the rice and lightly toast for 1-2 minutes. Add the chicken broth and stir ingredients together. Cover the pot with a lid and turn heat to low. Let simmer until all liquid has disappeared (do not stir during this step). Remove from heat and let sit 5-10 minutes covered to steam rice. After that, fluff the rice with a fork and then serve.
- Heat a pan over medium-high heat with butter and olive oil. Add the garlic and onion. Cook until the onion turns translucent. Add in the rice and turmeric powder and stir together. Lightly toast the rice for 1-2 minutes. Add in the chicken broth and bay leaf. Cover the pot with a lid and turn the heat to low. Let simmer until all liquid has disappeared (do not stir during this step). Remove from heat and let sit for 5-10 minutes covered to steam rice. After that, fluff the rice with a fork and then serve.
- Heat a pan over medium-high heat with butter and olive oil. Add the garlic, onion and chopepd tomatoes. Cook until the onion turns translucent. Add in the rice, chili powder, cumin, garlic powder, and dried thyme and lightly toast for 1-2 minutes. Add the chicken broth, tomato sauce and stir ingredients together, scraping the bottom of the pot while you do this. Cover the pot with a lid and turn heat to low (a high setting will burn because of the tomato sauce). Let simmer until all liquid has disappeared – gently scrape the bottom of the pot with a flat silicone or wood spatula, but don't overstir the rice as you do this. Once liquid has cooked, remove from heat and let sit 5-10 minutes covered to steam rice. After that, fluff the rice with a fork and then serve.
- Heat a pan over medium-high heat with butter and olive oil. Add the garlic, onion, and chopped bell pepper. Cook until onion turns translucent and bell pepper softens. Add in the rice, chicken broth, garlic powder, paprika, and bay leaf and stir ingredients together. Cover the pot with a lid and turn heat to low. Let simmer until all liquid has disappeared (do not stir during this step). Remove from heat and let sit 5-10 minutes covered to steam rice. After that, fluff the rice with a fork and then serve.
- Heat a pan over medium-high heat with butter and olive oil. Add the chopped onion and cook until onion turns translucent. Add in the rice and lightly toast for 1-2 minutes. Add the chicken broth and tomato sauce and stir ingredients together, gently scraping the bottom of the pan to lift any rice. Cover the pot with a lid and turn heat to low. Let simmer until all liquid has disappeared, but gently scrape along the bottom of the pan with a silicone or wood spatula once or twice during the process. Remove from heat and let sit 5-10 minutes covered to steam rice. After that, add the chopped green chilies and fluff the rice with a fork and then serve.
- Heat a pan over medium-high heat with butter and olive oil. Add the garlic and onion. Cook until onion turns translucent. Add in the rice and lightly toast for 1-2 minutes. Add the chicken broth and stir ingredients together. Cover the pot with a lid and turn heat to low. Let simmer until all liquid has disappeared (do not stir during this step). Remove from heat and let sit 5-10 minutes covered to steam rice. AfteAdd the lime juice, lime zest, and chopped cilantro and mix into the rice, then serve.
- Heat a pan over medium-high heat with butter and olive oil. Add the frozen broccoli and cook 2 minutes. Add in the rice and lightly toast for 1-2 minutes. Add the chicken broth and stir ingredients together. Cover the pot with a lid and turn heat to low. Let simmer until all liquid has disappeared (do not stir during this step). Remove from heat and let sit 5-10 minutes covered to steam rice. After that, sprinkle the cheese on top and mix with the rice then serve.
- Add the broth and coconut milk to a pot and bring to a gentle boil, reduce the heat to low and add the rice. Give it a stir, then cover the pot with a lid and let simmer until all liquid has disappeared. Remove from heat and let sit 5-10 minutes covered to steam rice. After that, stir in the soy sauce and diced pineapple, fluffing the rice with a fork as you go, then serve.
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