12 Easy Dinner Recipes With Rice

You're about to discover how rice can transform your weeknight dinner routine with these 12 approachable recipes. Whether you're craving the comfort of a classic chicken and rice casserole or want to explore international flavors like Spanish paella-inspired dishes, there's a recipe that'll fit your skill level and time constraints. From one-pot wonders to elegant risottos, each dish highlights rice's versatility while keeping prep work manageable and ingredients accessible. Let's explore how these recipes can expand your dinner repertoire.

Classic Chicken and Rice Casserole

Classic Chicken and Rice Casserole is a comforting and satisfying one-dish meal that combines tender chicken, fluffy rice, and a creamy sauce. This timeless recipe has been a family favorite for generations, offering a perfect balance of protein, starch, and vegetables in every bite.

The beauty of this casserole lies in its simplicity and adaptability. While this version stays true to the traditional preparation method, you can easily modify the vegetables or seasonings to suit your taste preferences while maintaining the dish's hearty character.

Ingredients:

• 4 chicken breasts, boneless and skinless
• 2 cups white rice, uncooked
• 2 cans cream of chicken soup
• 2½ cups chicken broth
• 1 cup diced onion
• 1 cup diced celery
• 1 cup diced carrots
• 2 cloves garlic, minced
• 2 tablespoons butter
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 cup frozen peas

Preheat the oven to 375°F (190°C). In a large skillet, melt butter and sauté onions, celery, carrots, and garlic until softened. Add chicken breasts and cook until lightly browned on both sides. Transfer to a 9×13 inch baking dish.

In a bowl, combine cream of chicken soup, chicken broth, rice, thyme, parsley, salt, and pepper. Pour the mixture over the chicken and vegetables, ensuring the rice is submerged in liquid. Cover tightly with foil and bake for 45 minutes. Remove from oven, add frozen peas, recover, and bake for an additional 15 minutes or until rice is tender and chicken is cooked through.

For best results, let the casserole rest for 10-15 minutes before serving. This allows the rice to absorb any remaining liquid and makes the dish easier to serve. If the casserole seems too dry during cooking, add additional hot chicken broth ¼ cup at a time. Conversely, if it's too wet, remove the foil for the last 10 minutes of baking to help excess liquid evaporate.

One-Pot Spanish Rice With Shrimp

One-Pot Spanish Rice With Shrimp is a flavorful Mediterranean-inspired dish that combines tender rice, succulent shrimp, and aromatic spices. The dish gets its distinctive yellow color and rich flavor from saffron, while paprika and garlic provide depth and complexity.

This recipe serves 4-6 people and takes approximately 45 minutes to prepare from start to finish. The beauty of this one-pot meal lies in its simplicity – the rice absorbs all the flavors as it cooks, and the shrimp adds a delicate sweetness to the final dish.

• 2 cups long-grain white rice
• 1 pound large shrimp, peeled and deveined
• 1 onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 2 tomatoes, diced
• 4 cups chicken broth
• 1/2 teaspoon saffron threads
• 1 teaspoon paprika
• 1/2 cup frozen peas
• 3 tablespoons olive oil
• Salt and pepper to taste
• 1 lemon, cut into wedges
• Fresh parsley for garnish

Heat olive oil in a large, deep skillet over medium heat. Sauté onions and bell peppers until softened, then add garlic and cook until fragrant. Add rice and stir to coat with oil, cooking until lightly toasted. Pour in chicken broth, saffron, paprika, diced tomatoes, salt, and pepper. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes.

Add shrimp and frozen peas to the top of the rice, pushing them slightly into the mixture. Cover and cook for an additional 5-7 minutes until shrimp are pink and rice is tender. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and garnish with parsley and lemon wedges before serving.

For best results, use fresh or thawed shrimp rather than cooking from frozen. The saffron can be expensive and while it's traditional, the dish can still be delicious without it – substitute with turmeric for color and a different but equally appealing flavor. Avoid stirring the rice too much once the liquid is added, as this can make it mushy and release too much starch.

Vegetarian Fried Rice

Vegetarian fried rice is a versatile and satisfying dish that transforms leftover rice into a flavorful meal. With its combination of colorful vegetables, aromatic seasonings, and crispy texture, this meat-free version delivers all the satisfaction of traditional fried rice while being completely plant-based.

The key to perfect vegetarian fried rice lies in using day-old rice, which has had time to dry out slightly, preventing the final dish from becoming mushy. This quick-cooking meal can be customized with whatever vegetables you have on hand, making it an excellent option for using up produce before it spoils.

Ingredients:

• 4 cups cooked white rice (day-old)
• 2 tablespoons vegetable oil
• 3 cloves garlic, minced
• 1 small onion, diced
• 2 carrots, diced
• 1 cup frozen peas
• 1 cup corn kernels
• 2 green onions, chopped
• 2 tablespoons soy sauce
• 1 teaspoon sesame oil
• 2 eggs (optional for vegetarians)
• Salt and pepper to taste

Heat oil in a large wok or skillet over medium-high heat. Add minced garlic and onions, sautéing until fragrant. Add carrots and cook until slightly softened, then introduce the frozen peas and corn. Push vegetables to one side of the pan and crack eggs into the empty space if using, scrambling them quickly. Add the day-old rice, breaking up any clumps, and stir-fry everything together. Pour in soy sauce and sesame oil, stirring constantly to ensure even distribution. Season with salt and pepper, and finish by mixing in chopped green onions.

For best results, ensure all ingredients are prepped before starting, as this dish comes together quickly. Break up any rice clumps before cooking, and don't overcrowd the pan – cook in batches if necessary. The rice should be heated through and slightly crispy in places, with each grain separate and well-coated with seasonings.

Creamy Mushroom and Parmesan Risotto

Creamy Mushroom and Parmesan Risotto is a classic Italian dish that transforms simple Arborio rice into a luxurious, velvety masterpiece. The slow-cooking process allows the rice to release its starches gradually, creating the signature creamy texture that defines a perfect risotto.

The combination of earthy mushrooms, rich Parmesan cheese, and white wine creates a sophisticated yet comforting meal that's impressive enough for special occasions but simple enough for weeknight dinners. This risotto showcases how a handful of quality ingredients can create a restaurant-worthy dish at home.

• 1½ cups Arborio rice
• 8 oz mixed mushrooms, sliced
• 6 cups chicken or vegetable stock
• 1 cup white wine
• 1 medium onion, finely diced
• 4 cloves garlic, minced
• ½ cup grated Parmesan cheese
• 3 tablespoons butter
• 2 tablespoons olive oil
• 2 tablespoons fresh thyme
• Salt and black pepper to taste

Begin by warming the stock in a separate pot and keeping it at a gentle simmer. In a large, heavy-bottomed pan, heat olive oil and half the butter over medium heat. Sauté the onions until translucent, then add garlic and mushrooms, cooking until the mushrooms release their moisture and begin to brown. Add the rice and stir for 1-2 minutes until the grains are coated and slightly toasted.

Pour in the white wine and stir constantly until almost completely absorbed. Begin adding the warm stock one ladle at a time, stirring constantly and waiting for each addition to be almost fully absorbed before adding more. Continue this process for about 18-20 minutes, until the rice is creamy and al dente. Remove from heat and stir in the remaining butter, Parmesan cheese, and thyme.

For the best results, serve risotto immediately while it's still creamy and hot. Never rinse the rice before cooking, as the surface starches are essential for achieving the proper texture. The stock should be kept warm throughout cooking, as adding cold liquid will interrupt the cooking process and affect the final texture. If the risotto becomes too thick after sitting, stir in a small amount of warm stock to restore its creamy consistency.

Teriyaki Beef Rice Bowl

A teriyaki beef rice bowl combines tender slices of beef glazed in sweet and savory teriyaki sauce served over a bed of steaming white rice. This Japanese-inspired dish delivers the perfect balance of protein, carbohydrates, and rich umami flavors in every bite.

This quick and satisfying meal can be prepared in under 30 minutes, making it an excellent choice for busy weeknight dinners. The homemade teriyaki sauce adds depth to the dish while being much healthier than store-bought alternatives, with less sodium and no artificial preservatives.

Ingredients:

• 1 pound beef sirloin, thinly sliced
• 2 cups jasmine rice
• 1/2 cup soy sauce
• 1/4 cup mirin
• 3 tablespoons brown sugar
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 2 tablespoons vegetable oil
• 2 green onions, chopped
• 1 tablespoon cornstarch
• 1/4 cup water
• Sesame seeds for garnish

Start by cooking the rice according to package instructions. While the rice cooks, combine soy sauce, mirin, brown sugar, garlic, and ginger in a bowl to make the teriyaki sauce. In a separate small bowl, mix cornstarch with water to create a slurry. Heat oil in a large skillet over medium-high heat and cook the beef slices until browned, about 2-3 minutes per side. Pour the teriyaki sauce mixture over the beef and bring to a simmer. Add the cornstarch slurry and stir until the sauce thickens, about 2-3 minutes.

To serve, divide the cooked rice among bowls, top with the teriyaki beef and sauce, and garnish with chopped green onions and sesame seeds. The beef should be glossy and well-coated with the thickened sauce, while the rice underneath soaks up the flavorful mixture.

For best results, slice the beef against the grain and partially freeze it for 15-20 minutes before cutting to achieve thin, even slices. The sauce can be made ahead of time and stored in the refrigerator for up to a week. If the sauce becomes too thick while cooking, thin it out with a little water or beef broth to reach desired consistency.

Mediterranean Rice and Chickpea Skillet

Mediterranean Rice and Chickpea Skillet is a vibrant one-pan meal that combines the heartiness of rice and chickpeas with classic Mediterranean flavors. The dish features aromatic herbs, sweet cherry tomatoes, and tangy feta cheese, creating a perfect balance of textures and tastes.

This vegetarian-friendly recipe takes about 30 minutes to prepare and can easily be customized with additional vegetables or proteins. The combination of protein-rich chickpeas and filling rice makes it a complete meal that's both satisfying and nutritious.

• 1½ cups long-grain white rice
• 2 cans (15 oz each) chickpeas, drained and rinsed
• 1 medium onion, diced
• 4 cloves garlic, minced
• 2 cups cherry tomatoes, halved
• 3 cups vegetable broth
• 2 tablespoons olive oil
• 1 tablespoon dried oregano
• 1 teaspoon dried thyme
• 1 cup crumbled feta cheese
• 2 cups fresh spinach
• 1 lemon, juiced
• Salt and pepper to taste
• ¼ cup fresh parsley, chopped

Heat olive oil in a large skillet over medium heat. Sauté onions until translucent, then add garlic and cook for another minute. Add rice and toast it for 2-3 minutes, stirring frequently. Pour in the vegetable broth, add chickpeas, oregano, and thyme, then bring to a boil. Reduce heat, cover, and simmer for 15-18 minutes until rice is tender.

Once the rice is cooked, stir in the cherry tomatoes, spinach, and lemon juice. Cook until spinach wilts. Remove from heat and top with crumbled feta cheese and fresh parsley.

For best results, rinse the rice before cooking to remove excess starch and prevent stickiness. The dish can be stored in an airtight container in the refrigerator for up to 3 days, though the rice may become slightly dry. When reheating, add a splash of water or broth to restore moisture.

Cajun Jambalaya

Jambalaya is a beloved Cajun dish that combines the rich flavors of Louisiana cooking with hearty ingredients and bold spices. This one-pot meal features a perfect blend of rice, proteins, and vegetables, creating a satisfying and flavorful dinner option that can feed a crowd.

Traditional Cajun jambalaya differs from its Creole cousin by utilizing a "brown" cooking method, where meats and vegetables are seared to create a deep, smoky flavor base. This version incorporates andouille sausage, chicken, and shrimp, though the recipe can be adapted based on available ingredients or personal preferences.

Ingredients:

• 2 cups long-grain white rice
• 1 pound andouille sausage, sliced
• 1 pound chicken thighs, cubed
• 1 pound large shrimp, peeled and deveined
• 1 large onion, diced
• 2 celery stalks, diced
• 1 green bell pepper, diced
• 4 garlic cloves, minced
• 2 tablespoons Cajun seasoning
• 1 can (14.5 oz) diced tomatoes
• 4 cups chicken broth
• 2 bay leaves
• 3 tablespoons vegetable oil
• Salt and pepper to taste
• Fresh parsley for garnish

Heat oil in a large Dutch oven over medium-high heat. Brown the andouille sausage and chicken until well-seared, then remove and set aside. In the same pot, sauté the "holy trinity" of onions, celery, and bell peppers until softened, about 5-7 minutes. Add garlic and Cajun seasoning, cooking until fragrant. Return the meats to the pot, add rice, diced tomatoes, and chicken broth. Bring to a boil, reduce heat, and simmer covered for 20 minutes.

Once the rice is nearly tender, add the shrimp and cook for an additional 5-7 minutes until they turn pink. Remove bay leaves, fluff the rice, and let stand for 5 minutes before serving. Garnish with fresh parsley.

For best results, avoid stirring the rice too frequently as this can make it gummy. The key to perfect jambalaya is achieving the right liquid-to-rice ratio and allowing the bottom layer to develop a slightly crispy texture, known as "socarrat" in Spanish cooking. If the mixture seems dry during cooking, add hot broth a little at a time, and adjust seasoning according to taste.

Korean Kimchi Fried Rice

Korean Kimchi Fried Rice (Kimchi Bokkeumbap) transforms day-old rice and ripe kimchi into a savory, spicy comfort dish that's beloved throughout Korea and beyond. This recipe takes humble ingredients and creates a deeply flavorful meal that can be ready in under 30 minutes.

The secret to great kimchi fried rice lies in using well-fermented kimchi that has developed a complex, tangy flavor profile. While fresh kimchi works in a pinch, aged kimchi provides the depth and umami that makes this dish truly authentic. The combination of kimchi juice, gochugaru (Korean red pepper flakes), and a runny fried egg on top creates the perfect balance of heat, acid, and richness.

Ingredients:

• 3 cups cooked white rice (day-old)
• 2 cups ripe kimchi, chopped
• 1/4 cup kimchi juice
• 4 strips bacon, diced
• 1 medium onion, diced
• 2 green onions, sliced
• 2 cloves garlic, minced
• 1 tablespoon gochugaru
• 2 tablespoons sesame oil
• 1 tablespoon soy sauce
• 4 eggs
• Toasted sesame seeds for garnish

Heat a large skillet or wok over medium-high heat and cook the diced bacon until crispy. Add the diced onion and garlic, sautéing until translucent. Add the chopped kimchi and stir-fry for 2-3 minutes until it starts to caramelize. Add the day-old rice, breaking up any clumps, and mix thoroughly with the kimchi mixture. Pour in the kimchi juice, gochugaru, soy sauce, and half of the sesame oil, stirring constantly to ensure even distribution of flavors.

Continue stir-frying for another 5-7 minutes until the rice begins to crisp slightly and all ingredients are well combined. In a separate pan, fry eggs sunny-side up. Divide the fried rice among bowls, top each portion with a fried egg, and garnish with sliced green onions and sesame seeds. Drizzle the remaining sesame oil over each serving.

For best results, use rice that has been refrigerated overnight, as fresh rice can become mushy when fried. If your kimchi isn't well-fermented, you can add a splash of rice vinegar to achieve a similar tangy flavor. The dish can be customized with additional proteins like spam, chicken, or tofu, and the spiciness can be adjusted by varying the amount of gochugaru used.

Coconut Curry Rice With Vegetables

This vibrant coconut curry rice dish combines fragrant jasmine rice with creamy coconut milk and aromatic curry spices, creating a satisfying one-pot meal that's both comforting and flavorful. The addition of colorful vegetables not only enhances the nutritional value but also brings different textures and tastes to every bite.

Perfect for busy weeknights, this recipe transforms simple ingredients into an exotic meal that takes less than 45 minutes to prepare. The combination of curry powder and coconut milk creates a rich, golden-hued base that infuses the rice and vegetables with deep, complex flavors.

Ingredients:

• 2 cups jasmine rice
• 1 can (14 oz) coconut milk
• 1 cup vegetable broth
• 2 tablespoons curry powder
• 1 onion, diced
• 2 carrots, sliced
• 1 red bell pepper, chopped
• 2 cups broccoli florets
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 2 tablespoons vegetable oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Fresh cilantro for garnish

Heat oil in a large pot over medium heat and sauté onions, garlic, and ginger until fragrant. Add curry powder and stir for 30 seconds to bloom the spices. Add rice and stir to coat with the curry mixture. Pour in coconut milk and vegetable broth, then add carrots, salt, and pepper. Bring to a boil, reduce heat, cover, and simmer for 15 minutes.

Add bell pepper and broccoli on top of the rice without stirring, cover, and cook for an additional 5-7 minutes until the vegetables are tender-crisp and rice is fully cooked. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork, gently mixing the vegetables throughout, and garnish with fresh cilantro before serving.

For best results, rinse the rice thoroughly before cooking to remove excess starch and prevent stickiness. If the dish seems too dry during cooking, add a splash of hot water or broth. The vegetables can be customized based on what's available – frozen mixed vegetables work well as a quick substitute. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Mexican Rice and Bean Burrito Bowl

Mexican Rice and Bean Burrito Bowl is a versatile and filling dish that combines the wholesome goodness of rice with traditional Mexican flavors. This one-bowl meal brings together fluffy Mexican-style rice, seasoned black beans, fresh vegetables, and customizable toppings for a satisfying dinner option.

This recipe serves 4 people and takes approximately 35 minutes to prepare. The combination of protein from beans and complex carbohydrates from rice makes it a nutritionally balanced meal that can be prepared ahead of time and customized based on individual preferences.

• 2 cups long-grain white rice
• 4 cups water
• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 2 tablespoons tomato paste
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon oregano
• Salt and pepper to taste
• 2 cups corn kernels
• 1 red bell pepper, diced
• 2 cups shredded lettuce
• 1 avocado, sliced
• Fresh cilantro
• Lime wedges
• Sour cream (optional)
• Shredded cheese (optional)

Start by heating olive oil in a large skillet over medium heat. Sauté diced onion until translucent, then add garlic and cook for another minute. Add rice and stir until lightly toasted. Pour in water, diced tomatoes, tomato paste, and seasonings. Bring to a boil, then reduce heat, cover, and simmer for 20 minutes or until rice is tender.

Meanwhile, warm the black beans in a separate pan with a pinch of cumin and salt.

Layer the bowls by placing the cooked Mexican rice at the bottom, followed by the seasoned black beans, corn, bell peppers, and lettuce. Top with avocado slices, fresh cilantro, and a squeeze of lime. Add optional toppings like sour cream and shredded cheese if desired.

For best results, prepare the rice slightly al dente as it will continue to absorb moisture from the other ingredients. The dish can be meal-prepped for the week, but store wet and dry ingredients separately and assemble just before serving to maintain optimal texture and freshness. Heat-sensitive toppings like lettuce, avocado, and sour cream should always be added last.

Lemon Garlic Shrimp With Herb Rice

Lemon garlic shrimp with herb rice combines zesty citrus notes with aromatic herbs to create a light yet satisfying meal. The dish pairs succulent shrimp with fluffy rice infused with fresh herbs, making it perfect for both weeknight dinners and special occasions.

The combination of garlic, lemon, and herbs creates a Mediterranean-inspired flavor profile that enhances the natural sweetness of the shrimp while complementing the rice base. This one-pan meal comes together in under 30 minutes, making it an efficient choice for busy cooks.

Ingredients:

• 1 pound large shrimp, peeled and deveined
• 2 cups long-grain white rice
• 4 tablespoons butter
• 6 cloves garlic, minced
• 2 lemons (juice and zest)
• 4 cups chicken broth
• 1/2 cup mixed fresh herbs (parsley, basil, dill)
• 1/4 cup olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon red pepper flakes

Start by cooking the rice in chicken broth until fluffy and tender, about 18-20 minutes. While the rice cooks, prepare the shrimp by heating olive oil and butter in a large skillet over medium-high heat. Add minced garlic and sauté until fragrant, then add the shrimp, cooking until pink and opaque. Season with salt, pepper, and red pepper flakes.

Once the rice is done, fold in half of the fresh herbs. Plate the herb rice and top with the garlic shrimp. Drizzle with lemon juice, sprinkle with lemon zest, and garnish with remaining fresh herbs.

For best results, avoid overcooking the shrimp as they can become tough and rubbery. Use fresh herbs whenever possible, as they provide superior flavor compared to dried alternatives. The dish can be made ahead by preparing the rice in advance and reheating it gently while cooking the shrimp just before serving.

Asian-Style Rice and Meatball Stir-Fry

Asian-Style Rice and Meatball Stir-Fry combines the hearty satisfaction of homemade meatballs with the vibrant flavors of Asian cuisine. This versatile dish transforms basic ingredients into an exciting meal that brings together savory protein, aromatic vegetables, and perfectly cooked rice.

The dish offers a beautiful balance of textures and tastes, from tender meatballs to crisp vegetables, all coated in a rich sauce that seeps into the bed of fluffy rice. While traditional Asian meatballs often use pork, this recipe works equally well with chicken, turkey, or beef, making it adaptable to various dietary preferences.

Ingredients:

• 3 cups cooked white rice
• 1 pound ground meat (pork, chicken, or beef)
• 1 egg
• 1/2 cup breadcrumbs
• 2 tablespoons soy sauce
• 2 tablespoons sesame oil
• 3 cloves minced garlic
• 1 tablespoon grated ginger
• 1 cup sliced carrots
• 1 cup snap peas
• 1 bell pepper, sliced
• 4 green onions, chopped
• 1/4 cup hoisin sauce
• 2 tablespoons rice vinegar
• Salt and pepper to taste

Mix the ground meat with egg, breadcrumbs, half the minced garlic, half the ginger, 1 tablespoon soy sauce, and salt and pepper. Form into 1-inch meatballs and brown them in a large skillet over medium-high heat until cooked through, about 8-10 minutes. Remove meatballs and set aside.

In the same pan, heat sesame oil and sauté remaining garlic and ginger until fragrant. Add carrots, snap peas, and bell pepper, stir-frying until crisp-tender. Return meatballs to the pan, add hoisin sauce, remaining soy sauce, and rice vinegar. Simmer for 2-3 minutes until sauce thickens slightly. Serve over hot rice and garnish with green onions.

For best results, cook the rice ahead of time and let it cool slightly – this prevents it from becoming mushy when mixed with the sauce. The meatballs can be prepared in advance and stored in the refrigerator for up to 24 hours before cooking. If the sauce becomes too thick, add a splash of chicken broth or water to reach desired consistency. For extra crunch, consider adding water chestnuts or bamboo shoots to the vegetable mix.