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UA-52142469-1
THE FOODIE KITCHEN
RECIPES & COOKBOOKS
RICE RECIPES
Spanish Paella
A vibrant, one-pan classic loaded with seafood, saffron, and veggies.
Ingredients:
2 cups short-grain rice (Bomba or Arborio)
3 cups chicken or seafood broth
½ tsp saffron threads (optional)
1 onion, chopped
3 cloves garlic, minced
1 red bell pepper, sliced
2 tomatoes, diced
1 cup peas
8 oz shrimp, peeled
8 oz mussels or clams, scrubbed
4 oz chicken or chorizo, sliced (optional)
¼ cup olive oil
1 tsp smoked paprika
Salt & pepper
Lemon wedges, for serving
Instructions:
Heat olive oil in a wide pan. Sauté onion, garlic, and bell pepper until soft.
Stir in tomatoes, paprika, and rice. Cook 2 min.
Add broth and saffron. Arrange seafood, chicken, and peas over rice.
Simmer, uncovered, 18–20 min, without stirring, until rice is tender and liquid absorbed.
Garnish with lemon wedges.
Chef’s Tip:
Rotate the pan occasionally for even cooking and a golden bottom crust (socarrat).
Ingredients:
2 cups short-grain rice (Bomba or Arborio)
3 cups chicken or seafood broth
½ tsp saffron threads (optional)
1 onion, chopped
3 cloves garlic, minced
1 red bell pepper, sliced
2 tomatoes, diced
1 cup peas
8 oz shrimp, peeled
8 oz mussels or clams, scrubbed
4 oz chicken or chorizo, sliced (optional)
¼ cup olive oil
1 tsp smoked paprika
Salt & pepper
Lemon wedges, for serving
Instructions:
Heat olive oil in a wide pan. Sauté onion, garlic, and bell pepper until soft.
Stir in tomatoes, paprika, and rice. Cook 2 min.
Add broth and saffron. Arrange seafood, chicken, and peas over rice.
Simmer, uncovered, 18–20 min, without stirring, until rice is tender and liquid absorbed.
Garnish with lemon wedges.
Chef’s Tip:
Rotate the pan occasionally for even cooking and a golden bottom crust (socarrat).
Indian Vegetable Biryani
Fragrant basmati rice layered with spiced veggies and herbs.
Ingredients:
1 ½ cups basmati rice, rinsed
2 Tbsp ghee or oil
1 onion, sliced
1 cup mixed veggies (peas, carrots, potatoes, beans)
2 cloves garlic, minced
1-inch ginger, grated
2 tomatoes, chopped
2 tsp biryani masala or garam masala
½ tsp turmeric
½ tsp chili powder
3 cups water or vegetable broth
Salt, to taste
Chopped cilantro and mint, for garnish
Instructions:
Sauté onion in ghee. Add garlic, ginger, veggies, and tomatoes; cook 3 min.
Stir in spices, rice, and water. Season with salt.
Bring to a boil; cover and simmer 15 min until rice is tender.
Fluff and garnish with cilantro and mint.
Chef’s Tip:
Layer with fried onions or toasted nuts for extra richness.
Ingredients:
1 ½ cups basmati rice, rinsed
2 Tbsp ghee or oil
1 onion, sliced
1 cup mixed veggies (peas, carrots, potatoes, beans)
2 cloves garlic, minced
1-inch ginger, grated
2 tomatoes, chopped
2 tsp biryani masala or garam masala
½ tsp turmeric
½ tsp chili powder
3 cups water or vegetable broth
Salt, to taste
Chopped cilantro and mint, for garnish
Instructions:
Sauté onion in ghee. Add garlic, ginger, veggies, and tomatoes; cook 3 min.
Stir in spices, rice, and water. Season with salt.
Bring to a boil; cover and simmer 15 min until rice is tender.
Fluff and garnish with cilantro and mint.
Chef’s Tip:
Layer with fried onions or toasted nuts for extra richness.
Cajun Jambalaya
Hearty Louisiana rice dish with sausage, chicken, and bold spices.
Ingredients:
1 cup long-grain rice
1 Tbsp oil
1 onion, chopped
1 green bell pepper, chopped
2 celery stalks, chopped
2 cloves garlic, minced
6 oz andouille sausage, sliced
1 chicken breast, cubed
1 can (14 oz) diced tomatoes
2 cups chicken broth
1 tsp Cajun seasoning
Salt & pepper
Instructions:
Sauté sausage, chicken, onion, bell pepper, celery, and garlic in oil until browned.
Stir in tomatoes, rice, broth, Cajun seasoning, salt, and pepper.
Bring to a boil, cover, and simmer 20–25 min, until rice is tender.
Fluff and serve hot.
Chef’s Tip:
For extra kick, add a dash of hot sauce or more Cajun seasoning!
Ingredients:
1 cup long-grain rice
1 Tbsp oil
1 onion, chopped
1 green bell pepper, chopped
2 celery stalks, chopped
2 cloves garlic, minced
6 oz andouille sausage, sliced
1 chicken breast, cubed
1 can (14 oz) diced tomatoes
2 cups chicken broth
1 tsp Cajun seasoning
Salt & pepper
Instructions:
Sauté sausage, chicken, onion, bell pepper, celery, and garlic in oil until browned.
Stir in tomatoes, rice, broth, Cajun seasoning, salt, and pepper.
Bring to a boil, cover, and simmer 20–25 min, until rice is tender.
Fluff and serve hot.
Chef’s Tip:
For extra kick, add a dash of hot sauce or more Cajun seasoning!
Hawaiian Fried Rice
A savory-sweet island favorite loaded with veggies, ham, and pineapple.
Ingredients:
3 cups cooked rice (preferably day-old)
2 eggs, beaten
1 cup diced ham or spam
1 cup pineapple chunks
1 cup mixed veggies (peas, carrots, corn)
2 green onions, chopped
2 Tbsp soy sauce
1 Tbsp sesame oil
Salt & pepper
Instructions:
Scramble eggs in a large pan; remove and set aside.
In same pan, cook ham/spam until lightly browned. Add veggies and pineapple; cook 2 min.
Stir in rice, soy sauce, sesame oil, and eggs. Toss well.
Cook until hot and slightly crispy. Garnish with green onions.
Chef’s Tip:
Use leftover grilled meats for even more flavor and texture!
Ingredients:
3 cups cooked rice (preferably day-old)
2 eggs, beaten
1 cup diced ham or spam
1 cup pineapple chunks
1 cup mixed veggies (peas, carrots, corn)
2 green onions, chopped
2 Tbsp soy sauce
1 Tbsp sesame oil
Salt & pepper
Instructions:
Scramble eggs in a large pan; remove and set aside.
In same pan, cook ham/spam until lightly browned. Add veggies and pineapple; cook 2 min.
Stir in rice, soy sauce, sesame oil, and eggs. Toss well.
Cook until hot and slightly crispy. Garnish with green onions.
Chef’s Tip:
Use leftover grilled meats for even more flavor and texture!
Japanese Onigiri (Rice Balls)
Hand-held rice snacks with endless filling options—perfect for lunch or picnics.
Ingredients:
2 cups cooked short-grain sushi rice
Salt, to taste
Nori seaweed sheets, cut into strips
Fillings: flaked salmon, tuna mayo, pickled plum (umeboshi), or avocado
Instructions:
Wet hands and sprinkle with salt. Take a small handful of rice and flatten.
Place a spoonful of filling in the center; mold rice around filling into a ball or triangle.
Wrap with a strip of nori to hold shape.
Serve immediately or pack for later.
Chef’s Tip:
Keep hands damp and work quickly—rice sticks less and shapes better!
Ingredients:
2 cups cooked short-grain sushi rice
Salt, to taste
Nori seaweed sheets, cut into strips
Fillings: flaked salmon, tuna mayo, pickled plum (umeboshi), or avocado
Instructions:
Wet hands and sprinkle with salt. Take a small handful of rice and flatten.
Place a spoonful of filling in the center; mold rice around filling into a ball or triangle.
Wrap with a strip of nori to hold shape.
Serve immediately or pack for later.
Chef’s Tip:
Keep hands damp and work quickly—rice sticks less and shapes better!
Middle Eastern Mujadara
Earthy, comforting lentils and rice, topped with caramelized onions.
Ingredients:
1 cup brown or green lentils, rinsed
1 cup long-grain rice
3 large onions, thinly sliced
3 Tbsp olive oil
1 tsp ground cumin
Salt & pepper
Lemon wedges, for serving
Instructions:
Boil lentils in water 15 min. Add rice and salt; simmer until both are tender and water is absorbed.
Meanwhile, sauté onions in olive oil over medium-low heat until very brown and caramelized.
Stir cumin, salt, and pepper into rice-lentil mixture.
Serve topped generously with caramelized onions and lemon wedges.
Chef’s Tip:
This dish is delicious hot or cold and keeps well for meal prep!
Ingredients:
1 cup brown or green lentils, rinsed
1 cup long-grain rice
3 large onions, thinly sliced
3 Tbsp olive oil
1 tsp ground cumin
Salt & pepper
Lemon wedges, for serving
Instructions:
Boil lentils in water 15 min. Add rice and salt; simmer until both are tender and water is absorbed.
Meanwhile, sauté onions in olive oil over medium-low heat until very brown and caramelized.
Stir cumin, salt, and pepper into rice-lentil mixture.
Serve topped generously with caramelized onions and lemon wedges.
Chef’s Tip:
This dish is delicious hot or cold and keeps well for meal prep!
Ready for seconds?
Dive into the complete Rice Dishes Cookbook Recipe collection—order Savannah Ryan’s cookbook on Amazon and find your new favorite meal.
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