There are many ways to add rice to a meal. It goes well with chicken, steak, and seafood. There are no better reasons for not having a full dinner! There are a lot of options. If you want to get the nutrition you need, there are meat and vegan options, keto-friendly meals, and protein-packed dishes to choose from.
There are a lot of different rice recipes, like how to make brown rice quickly or how to make Spanish rice recipes. Try various recipes from all over the planet! Indian meals with a tangy curry sauce, Thai food with tasty, moist rice, or a journey to Italy for garlic parmesan Risotto stand fantastic meals concepts.
Chicken and broccoli aren’t the only things you can put on your rice for dinner. You don’t have to put them on it. It’s time for you to let your taste buds travel across the world and try something new. Let’s peek at some of the finest and tastiest recipes to cook and eat rice. Many people don’t think about this, but it can be a great addition to any meal. You’ll find something here that goes well with any food, making your friends and family happy.
Rice in Spanish:
In Mexico, Spanish rice is just called “red rice.” For a good reason. Spain’s rice usually comes in red color because it’s made with chicken broth and tomato flavorings. Paella is an authentic way to make Spanish rice for a meal. You can serve it with enchiladas, tacos, and chimichangas, or you can make it the main course by cooking an authentic version.
Ingredients:
- 1 cup long-grain white rice
- 2 tablespoons Vegetable oil
- 1/8 cup chopped onion
- 1/8 cup chopped bell pepper (optional)
- 1/2 cup tomato sauce
- 2 cloves crushed garlic
- 1 1/2 cups chicken broth
Directions:
- Over medium-low warmness, count vegetable oil to a large saucepan and mix it in well. Pour in the rice, season with garlic, and then mix and serve. Cook until the food is brown.
- It is time to add onions and bell peppers. Cook until it’s soft.
- To make it, mix tomato sauce with chicken broth and bring to a boil.
- For 20 minutes, turn the heat down to low, cover, and let it simmer.
- Fluff it up with a fork, then serve with your favorite dish.
Tips:
- It’s OK if your rice is more “wet” than you’d like. Keep it simmering, but take away the lid. This will help the extra liquid dry up.
- Have no fresh garlic or anything else that’s even close to it. Add one teaspoon of taco seasoning to the mix.
- People who eat authentic Spanish rice don’t want it to be too spicy or flavorful. The main dish should have the flavor, and the rice should add just the right amount to go with it.
Basmati Rice
Basmati rice is often served with Indian food. It is usually served with curries, roasted or braised meats, or in a biryani or pilaf dish, but it can also be done alone.
Ingredients:
- 1 ½ cups basmati rice
- 3 tablespoons vegetable oil
- 2 pods green cardamom
- 2 cloves (whole)\s2 teaspoon cumin seed
- 1 teaspoon salt
- 2 cups water
- 1 onion, thinly sliced
Directions:
- Rice that hasn’t been cooked can be poured into a bowl and filled with enough water to cover the rice thoroughly. Floss the rice to get rid of any extra starch. If the water is cloudy, drain and do it again. This helps make the rice fluffy and free of clumps.
- Large saucepan: Heat oil over medium-low heat in a large saucepan, then stir.
- Add cardamom pods, cumin seed, and cloves to the soup. This will make the soup tastier. Stir for a minute or so.
- Toast the onion slices in the pan until they are golden brown. Some time in the next 10 minutes would be good.
- Stir in the rice and cook until it’s a bit brown.
- Then, add salt, water, and bring it to a boil.
- Add a cover and ride down the heat. Allow the casserole to simmer for 15 minutes, or until all the water has been absorbed, then serve it up.
- Then, tolerate it to stand for about 5 minutes before moving on. It’s time to serve. Fluff with a fork and enjoy!
Tips:
- Putting this rice in stews and soups isn’t a bad idea.
- 14 tsp ajwain seed instead of cumin will give the menthol flavor a more pronounced scent.
- Try using a rice cooker: follow steps 1-4, put the rice, water, and salt in a rice cooker, and set to cook.
Sticky rice
Everyone loves this dish with Thai and Japanese food. This type of rice comes from Southeast and East Asia. It is also found in Northeastern India, Bhutan, and India. It’s also called glutinous rice, but not because it has any gluten in it. Instead, it’s known for being sticky or glue-like. You can start making this recipe a few hours before you want to cook if you want to soak the rice before you start cooking. This will make the rice softer. In this recipe, we won’t need to drink anything.
Ingredients:
- 1-part glutinous rice
- 2/3-part water
Directions:
- Rinse rice in a bowl with cold water. Drain and do this again until you can see the rice through the water (Usually 3-4 times will do the trick.)
- Empty the rice nicely, then put it in a bowl heated on the stove.
- Add water to the bowl based on rice (1-part rice to 2/3-part water).
- Twelve inches of water should be added to a large pot with a lid. Bring the water to a boil.
- Then, when the water is boiling, turn down the heat and put a heat-proof bowl on a steaming rack* inside the pot so that it can steam.
- Steam the rice on low-medium heat for about 20 to 25 minutes. Add water if the rice dries out too quickly.
- Turn off the heat. To let the steam out, let the rice stand for about 10 minutes so it can cool down.
Tips:
- No, I don’t have one. All right. Try this:
- The foil should be about 15 inches long.
- Use the foil to make a doughnut shape and put it in water as a steaming rack to cook your food.
- Before cooking the rice, you can soak it for up to 10 hours. This will make the rice softer.
Cauliflower and Rice
Check out this low-carb, keto-friendly rice. Look no further, then! The cauliflower rice has only four ingredients and is suitable for low-carb or low-fat diets. If you usually serve rice with your meal, you can use the recipes above to make it with different types of food.
Ingredients:
- 1 medium head of Cauliflower
- 1 tsp of salt
- Black pepper: 1/2 teaspoon
- 3 tbsp olive oil
Directions:
- When you cut cauliflower into large florets, cut off the woody stems and cut the cauliflower in half.
- A food processor:
- To make cauliflower into rice-sized pieces, use a grater attachment and feed it through a food processor with a blade attachment.
- When you use a box grater:
- Large florets should be cut in half and grated against a medium or large grater to make a paste.
- The olive oil should be heated to medium-high heat in a large pan.
- Add cauliflower rice and stir until it’s done cooking, then remove from the heat. 3-5 minutes for fresh cauliflower, and 5-8 minutes for frozen cauliflower.
- Remember that it will turn an ivory-cream color when you’re done cooking the cauliflower. Al dente is what you want, not mushy, so don’t cook it too long.
Tips:
- The protein-packed meal will be low in carbs if you add chicken or fish to the dish. After a hard workout, this is the perfect meal to eat.
- You can make this dish with extra-firm tofu if you want to make it more vegan-friendly!