19 Delicious Healthy Rice Recipes Nutritious

Looking for healthy, satisfying meals that don’t skimp on flavor? Rice is your secret weapon! Whether you’re craving a quick weeknight dinner, a cozy bowl of comfort food, or something fresh and seasonal, these 19 nutritious recipes prove that wholesome eating can be downright delicious. From vibrant grain bowls to hearty one-pot wonders, get ready to fall in love with rice all over again—let’s dig in!

Lemon Herb Quinoa and Brown Rice Pilaf

This bright, fluffy pilaf combines nutty brown rice and protein-packed quinoa with a zesty lemon-herb kick—perfect for meal prep or a light side dish.

Ingredients:

• 1/2 cup uncooked quinoa, rinsed
• 1/2 cup uncooked brown rice
• 2 cups low-sodium vegetable broth
• 2 tbsp olive oil
• 1 small shallot, finely diced
• 2 garlic cloves, minced
• 1 tsp dried thyme
• 1/2 tsp dried oregano
• 1/4 tsp salt
• Zest and juice of 1 lemon
• 2 tbsp chopped fresh parsley

Instructions:

1. In a medium saucepan, heat 1 tbsp olive oil over medium heat. Add the shallot and cook for 3 minutes until softened. Stir in the garlic, thyme, oregano, and salt; cook for 30 seconds until fragrant.
2. Add the quinoa, brown rice, and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 25 minutes (or until liquid is absorbed and grains are tender).
3. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork, then stir in the remaining 1 tbsp olive oil, lemon zest, lemon juice, and parsley.

The lemon and fresh herbs lift the earthy grains, while the double-grain blend gives this pilaf a satisfying chew. Tip: For extra crunch, toast the quinoa in a dry skillet for 2 minutes before cooking.

Vegetable Stir-Fry with Jasmine Rice

This vibrant Vegetable Stir-Fry with Jasmine Rice is a weeknight lifesaver—packed with crisp-tender veggies and savory-sweet sauce, it’s ready in under 30 minutes!

• 1 cup jasmine rice, uncooked
• 2 tbsp vegetable oil, divided
• 1 tbsp minced garlic
• 1 tbsp minced ginger
• 1 red bell pepper, thinly sliced
• 1 cup broccoli florets
• 1 carrot, julienned
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tsp sesame oil
• 2 green onions, sliced

1. Cook jasmine rice according to package instructions. Fluff with a fork and set aside.
2. Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add garlic and ginger; stir-fry for 30 seconds until fragrant.
3. Add bell pepper, broccoli, and carrot; stir-fry for 5–6 minutes until veggies are crisp-tender.
4. Push veggies to one side of the skillet. Pour remaining 1 tbsp vegetable oil into the empty space, then add soy sauce, honey, and sesame oil. Stir sauce briefly to combine, then toss with veggies until evenly coated.
5. Remove from heat and sprinkle with green onions. Serve immediately over jasmine rice.

The secret here? A quick sauce that caramelizes slightly in the pan, clinging to every nook of the veggies for bold flavor in every bite.

Tip: For extra crunch, toss in a handful of snap peas or water chestnuts with the other veggies.

Turmeric Coconut Rice with Chickpeas

This fragrant one-pot wonder brings together creamy coconut milk, earthy turmeric, and protein-packed chickpeas for a vibrant side or satisfying vegetarian main.

Ingredients:

• 1 cup basmati rice, rinsed
• 1 (13.5 oz) can full-fat coconut milk
• 1 cup water
• 1 (15 oz) can chickpeas, drained and rinsed
• 1 tbsp coconut oil
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tsp ground turmeric
• 1/2 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped cilantro (for garnish)

Instructions:

1. Heat 1 tbsp coconut oil in a medium saucepan over medium heat. Add the onion and cook for 3–4 minutes until translucent. Stir in the garlic, 1 tsp turmeric, 1/2 tsp cumin, 1/2 tsp salt, and 1/4 tsp black pepper; cook for 30 seconds until fragrant.
2. Add the rice, chickpeas, 1 can coconut milk, and 1 cup water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
3. Turn off heat and let sit (covered) for 5 minutes. Fluff with a fork and garnish with cilantro.

The magic here? The rice absorbs all that golden turmeric and coconut richness while staying perfectly fluffy—no mushy grains!

Tip: For extra depth, toast the rice in the spices for 1 minute before adding liquids.

Spinach and Mushroom Wild Rice Casserole

This hearty casserole combines earthy wild rice, savory mushrooms, and tender spinach in a creamy, cheesy bake that’s perfect for weeknight comfort or holiday gatherings.

Ingredients:

• 1 cup uncooked wild rice blend
• 2 cups vegetable broth
• 2 tbsp olive oil
• 8 oz cremini mushrooms, sliced
• 3 cloves garlic, minced
• 5 oz fresh spinach, roughly chopped
• 1 cup shredded Gruyère cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup heavy cream
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Preheat oven to 375°F. In a saucepan, combine wild rice and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes until tender. Drain any excess liquid.
2. Heat olive oil in a large skillet over medium heat. Add mushrooms and sauté for 5–6 minutes until golden. Stir in garlic and cook for 1 minute until fragrant.
3. Add spinach to the skillet and cook for 2–3 minutes until wilted. Remove from heat.
4. In a large bowl, mix cooked rice, mushroom-spinach mixture, Gruyère, Parmesan, heavy cream, thyme, salt, and pepper. Transfer to a greased 9×13-inch baking dish.
5. Bake for 20–25 minutes until bubbly and lightly browned on top.

The nutty wild rice and rich Gruyère make this casserole feel indulgent, while the fresh spinach keeps it bright and balanced.

Tip: For extra crunch, sprinkle toasted breadcrumbs over the top before baking.

Garlic Butter Cauliflower Rice

This low-carb, flavor-packed side dish comes together in just 15 minutes—perfect for busy weeknights when you crave something cozy but light.

Ingredients:

• 1 medium head cauliflower, riced (about 4 cups)
• 3 tbsp unsalted butter
• 4 garlic cloves, minced
• 2 tbsp chopped fresh parsley
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp lemon juice

Instructions:

1. Melt 3 tbsp unsalted butter in a large skillet over medium heat. Add 4 minced garlic cloves and sauté for 1 minute until fragrant but not browned.
2. Add the riced cauliflower and stir to coat evenly with the garlic butter. Cook for 5–7 minutes, stirring occasionally, until the cauliflower is tender but still slightly crisp.
3. Remove from heat and stir in 2 tbsp chopped parsley, 1/2 tsp salt, 1/4 tsp black pepper, and 1 tbsp lemon juice. Taste and adjust seasoning if needed.

The lemon juice brightens the rich butter, while the garlic infuses every bite—no one will guess it’s grain-free!

Tip: For extra texture, toast the riced cauliflower in a dry skillet for 2 minutes before adding the butter to evaporate excess moisture.

Mediterranean Stuffed Bell Peppers with Rice

These vibrant stuffed peppers are packed with fluffy rice, savory herbs, and a touch of feta for a sunny Mediterranean twist on a classic.

Ingredients:

• 4 large bell peppers (any color), tops cut off and seeds removed
• 1 cup cooked long-grain white rice
• 1/2 lb ground lamb or beef
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped Kalamata olives
• 1/4 cup diced red onion
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 1/2 cup tomato sauce

Instructions:

1. Preheat oven to 375°F. Heat 1 tbsp olive oil in a skillet over medium heat. Add ground lamb or beef and cook until browned, about 5 minutes. Drain excess fat.
2. Stir in red onion, garlic, 1 tsp oregano, 1/2 tsp cumin, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 2 minutes until fragrant.
3. Remove from heat and mix in cooked rice, feta, and olives. Stuff mixture into bell peppers and place upright in a baking dish.
4. Drizzle peppers with 1 tbsp olive oil and pour tomato sauce around the base. Cover with foil and bake for 30 minutes. Uncover and bake 10 more minutes until peppers are tender.

The briny olives and creamy feta melt into the spiced rice, creating a filling that’s hearty but never heavy. Serve with a crisp salad for a complete meal!

Tip: For a vegetarian version, swap the meat with 1 cup of cooked lentils or chickpeas.

Spicy Kimchi Fried Rice

Spicy Kimchi Fried Rice

This fiery, tangy fried rice is a quick way to turn leftover rice and kimchi into a bold, satisfying meal—ready in under 20 minutes!

Ingredients

• 2 cups cooked short-grain white rice (day-old works best)
• 1 cup chopped kimchi, plus 2 tbsp kimchi juice
• 2 tbsp vegetable oil
• 2 large eggs
• 1 tbsp gochujang (Korean chili paste)
• 1 tsp soy sauce
• 1 tsp toasted sesame oil
• 1 green onion, thinly sliced
• 1 tsp sesame seeds (optional)

Instructions

1. Heat 1 tbsp vegetable oil in a large skillet over medium-high. Crack in the eggs and scramble until just set, about 1 minute. Transfer to a plate.
2. Add remaining 1 tbsp vegetable oil to the skillet. Stir in the kimchi and cook for 2 minutes until slightly caramelized. Add gochujang and soy sauce, stirring to coat.
3. Toss in the rice, breaking up clumps. Cook for 3–4 minutes, pressing down lightly to crisp the bottom. Drizzle with kimchi juice and sesame oil, then fold in the scrambled eggs.
4. Garnish with green onion and sesame seeds (if using). Serve immediately.

The magic here? The kimchi juice melds with the crispy rice, creating pockets of tangy heat in every bite.

Tip: For extra crunch, let the rice sit undisturbed for a full minute before stirring—it’ll develop a perfect golden crust.

Basil Pesto Brown Rice Salad

Basil Pesto Brown Rice Salad

This vibrant salad combines nutty brown rice with bright basil pesto for a dish that’s hearty yet fresh—perfect for picnics or meal prep!

Ingredients:

• 2 cups cooked and cooled brown rice
• 1/3 cup homemade or store-bought basil pesto
• 1 cup cherry tomatoes, halved
• 1/2 cup diced cucumber
• 1/4 cup toasted pine nuts
• 2 tbsp lemon juice
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions:

1. In a large bowl, toss the brown rice with basil pesto until evenly coated.
2. Add the cherry tomatoes, cucumber, and pine nuts, gently folding to combine.
3. Drizzle with lemon juice, then sprinkle with salt and black pepper. Toss once more.
4. Chill for 15 minutes before serving to let the flavors meld.

The toasted pine nuts add a satisfying crunch, while the pesto keeps every bite herbaceous and rich. Tip: For extra creaminess, stir in a spoonful of Greek yogurt before serving!

Cilantro Lime Rice with Black Beans

Bright, zesty, and packed with protein, this cilantro lime rice with black beans is a weeknight hero—ready in under 30 minutes and bursting with fresh flavor.

Ingredients:

• 1 cup long-grain white rice, rinsed
• 1 (15 oz) can black beans, drained and rinsed
• 1 ¾ cups low-sodium vegetable broth
• 3 tbsp fresh lime juice (about 2 limes)
• ¼ cup finely chopped fresh cilantro
• 2 tbsp olive oil
• 1 tsp ground cumin
• ½ tsp garlic powder
• ½ tsp salt
• ¼ tsp black pepper

Instructions:

1. In a medium saucepan, heat 2 tbsp olive oil over medium heat. Add the rinsed rice and toast, stirring frequently, for 2 minutes until lightly fragrant.
2. Pour in 1 ¾ cups vegetable broth, then stir in 1 tsp cumin, ½ tsp garlic powder, ½ tsp salt, and ¼ tsp black pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
3. Remove from heat and let sit, covered, for 5 minutes. Fluff the rice with a fork, then gently fold in black beans, 3 tbsp lime juice, and ¼ cup cilantro until evenly combined.

The lime’s tang and the toasted cumin make this dish anything but basic—perfect for stuffing burritos or serving alongside grilled meats.

Tip: For extra flavor, stir in a handful of diced red onion or a pinch of chili powder with the beans.

Teriyaki Salmon with Steamed Brown Rice

This sweet-savory teriyaki salmon comes together in under 30 minutes, with a glossy glaze that caramelizes beautifully under the broiler—perfect for busy weeknights.

Ingredients:

• 1 cup uncooked brown rice
• 1 1/4 cups water
• 4 (6-oz) salmon fillets, skin-on
• 1/4 cup low-sodium soy sauce
• 2 tbsp honey
• 1 tbsp rice vinegar
• 1 tsp grated fresh ginger
• 1 garlic clove, minced
• 1 tbsp sesame oil
• 1 tsp cornstarch
• 1 tbsp water
• 1 tbsp toasted sesame seeds
• 2 thinly sliced green onions

Instructions:

1. Rinse brown rice under cold water, then combine with 1 1/4 cups water in a saucepan. Bring to a boil, cover, reduce heat to low, and simmer for 25 minutes. Remove from heat and let steam, covered, for 5 minutes.
2. Meanwhile, whisk together soy sauce, honey, rice vinegar, ginger, garlic, and sesame oil in a small saucepan. Simmer over medium heat for 2 minutes. In a separate bowl, mix cornstarch with 1 tbsp water, then stir into the sauce. Cook 1 more minute until thickened.
3. Preheat broiler to high. Place salmon on a foil-lined baking sheet. Brush fillets generously with half the teriyaki sauce. Broil 6 inches from heat for 6–8 minutes, basting once, until caramelized and flaky.
4. Serve salmon over rice, drizzle with remaining sauce, and garnish with sesame seeds and green onions.

The magic here? The double-layer of teriyaki—brushed before broiling for sticky char, then drizzled after for extra punch. Tip: For crispier skin, pat salmon dry and broil skin-side up for the last 2 minutes.

Curried Rice with Lentils and Kale

This one-pot wonder is a hearty, flavor-packed meal that comes together with minimal fuss—perfect for busy weeknights when you crave something wholesome and satisfying.

Ingredients:

• 1 cup basmati rice, rinsed
• 1 cup green or brown lentils, rinsed
• 1 bunch kale, stems removed and leaves chopped
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 1 tbsp olive oil
• 1 tbsp curry powder
• 1 tsp ground cumin
• 1/2 tsp turmeric
• 1/4 tsp cayenne pepper (optional)
• 3 1/2 cups vegetable broth
• 1 tsp salt
• 1 tbsp lemon juice

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and sauté for 3–4 minutes until translucent. Stir in garlic and cook for 30 seconds until fragrant.
2. Add curry powder, cumin, turmeric, and cayenne (if using), stirring for 30 seconds to toast the spices.
3. Pour in vegetable broth, then add rice, lentils, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
4. Stir in kale, re-cover, and cook for another 5–7 minutes until rice and lentils are tender and liquid is absorbed.
5. Remove from heat, drizzle with lemon juice, and fluff gently with a fork.

The magic here? The lentils and rice cook together, soaking up all the warm curry spices while the kale adds a fresh, earthy bite. It’s a complete meal in every forkful!

Tip: For extra richness, stir in a spoonful of coconut milk just before serving.

Avocado Sushi Rolls with Brown Rice

These wholesome avocado sushi rolls swap white rice for nutty brown rice, adding extra fiber and a satisfying chew—perfect for a light lunch or snackable dinner.

Ingredients:

• 1 cup short-grain brown rice, rinsed
• 1 1/4 cups water
• 2 tbsp rice vinegar
• 1 tbsp sugar
• 1/2 tsp salt
• 4 sheets nori (seaweed)
• 1 ripe avocado, thinly sliced
• 1/2 cucumber, julienned
• 1 tbsp toasted sesame seeds
• 1 tsp sriracha (optional)

Instructions:

1. Cook the rice: Combine brown rice and water in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 35 minutes until tender. Let sit, covered, for 10 minutes.
2. Season the rice: In a small bowl, whisk rice vinegar, sugar, and salt until dissolved. Gently fold into the cooked rice.
3. Assemble rolls: Lay a nori sheet on a bamboo mat. Spread 1/4 of the rice evenly, leaving a 1-inch border at the top. Arrange avocado and cucumber horizontally in the center. Sprinkle with 1/4 tsp sesame seeds and drizzle with 1/4 tsp sriracha (if using).
4. Roll tightly: Lift the mat’s edge closest to you, folding nori over the filling. Squeeze gently, then roll away from you to seal. Repeat with remaining ingredients.
5. Slice and serve: Use a sharp knife to cut each roll into 8 pieces, wiping the blade between cuts.

The creamy avocado and crunchy cucumber play off the earthy brown rice, while a hint of sriracha adds a sneaky kick. Tip: Wet your hands when handling the rice to prevent sticking—it’s a game-changer!

Sweet Potato and Black Bean Rice Bowl

This hearty bowl is a weeknight lifesaver—packed with smoky roasted sweet potatoes, creamy black beans, and fluffy rice for a meal that’s as satisfying as it is simple.

Ingredients:

• 1 cup uncooked long-grain white rice
• 1 large sweet potato, peeled and diced into ½-inch cubes
• 1 (15 oz) can black beans, drained and rinsed
• 2 tbsp olive oil, divided
• 1 tsp smoked paprika
• ½ tsp ground cumin
• ½ tsp garlic powder
• ½ tsp salt
• 1 lime, juiced
• ¼ cup chopped fresh cilantro
• 1 avocado, sliced (for serving)

Instructions:

1. Cook the rice: Rinse rice under cold water, then cook according to package instructions. Fluff with a fork and set aside.
2. Roast the sweet potatoes: Preheat oven to 425°F. Toss sweet potatoes with 1 tbsp olive oil, 1 tsp smoked paprika, ½ tsp cumin, ½ tsp garlic powder, and ½ tsp salt. Spread on a baking sheet and roast for 20–25 minutes, flipping halfway, until tender and caramelized.
3. Warm the beans: In a small saucepan, heat black beans with remaining 1 tbsp olive oil over medium-low until warmed through, about 3 minutes.
4. Assemble bowls: Divide rice among bowls, then top with roasted sweet potatoes, black beans, avocado slices, and a sprinkle of cilantro. Drizzle with lime juice just before serving.

The magic here is in the contrast—the crispy-edged sweet potatoes against the creamy avocado and tangy lime ties everything together.

Tip: For extra crunch, add a handful of toasted pepitas or crushed tortilla chips!

Greek Style Lemon Rice with Feta

Bright, tangy, and packed with Mediterranean flavors, this lemon rice is a weeknight hero that pairs perfectly with grilled meats or stands alone as a satisfying vegetarian meal.

Ingredients:

• 1 cup long-grain white rice (like basmati or jasmine)
• 2 cups chicken or vegetable broth
• 3 tbsp olive oil, divided
• 1 small yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• Zest and juice of 1 large lemon (about 3 tbsp juice)
• 1/2 cup crumbled feta cheese
• 2 tbsp chopped fresh parsley

Instructions:

1. In a medium saucepan, heat 2 tbsp olive oil over medium heat. Add the onion and cook for 3–4 minutes until translucent. Stir in the garlic and cook for 30 seconds until fragrant.
2. Add the rice, 1 tsp oregano, 1/2 tsp salt, and 1/4 tsp black pepper. Toast for 2 minutes, stirring frequently, until the rice turns slightly golden.
3. Pour in the broth and lemon juice, scraping up any browned bits. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes (or per package instructions) until liquid is absorbed.
4. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork, then gently fold in the lemon zest, 1 tbsp olive oil, feta, and parsley.

The magic here? The lemon zest stirred in at the end—it keeps the flavor vibrant while the feta melts just enough to coat each grain.

Tip: For extra creaminess, swap half the broth for canned coconut milk and garnish with toasted pine nuts.

Broccoli and Cheese Rice Casserole

This creamy, cheesy casserole is the ultimate comfort food—packed with tender broccoli and fluffy rice for a dish that’s hearty enough to stand alone or pair with your favorite protein.

Ingredients:

• 2 cups cooked white rice (or 1 cup uncooked, prepared according to package)
• 3 cups fresh broccoli florets, chopped into bite-sized pieces
• 1 ½ cups shredded sharp cheddar cheese, divided
• 1 (10.5 oz) can condensed cream of mushroom soup
• ½ cup whole milk
• 1 tsp garlic powder
• ½ tsp onion powder
• ½ tsp salt
• ¼ tsp black pepper
• ¼ cup panko breadcrumbs
• 1 tbsp melted butter

Instructions:

1. Preheat oven to 375°F. Lightly grease a 9×9-inch baking dish.
2. In a large bowl, combine cooked rice, broccoli, 1 cup cheddar cheese, cream of mushroom soup, milk, garlic powder, onion powder, salt, and black pepper. Stir until evenly mixed.
3. Transfer the mixture to the prepared baking dish and spread evenly. Sprinkle remaining ½ cup cheddar cheese on top.
4. In a small bowl, toss panko breadcrumbs with melted butter. Scatter over the cheese layer.
5. Bake for 25–30 minutes, until bubbly and the top is golden brown. Let stand 5 minutes before serving.

The magic here? The panko topping adds a satisfying crunch that contrasts perfectly with the creamy, cheesy base.

Tip: For extra flavor, swap half the cheddar for Gruyère or stir in a dash of hot sauce before baking.

Spicy Thai Pineapple Fried Rice

This vibrant fried rice balances sweet pineapple, savory spices, and a kick of heat—perfect for turning leftover rice into a tropical weeknight meal.

Ingredients:

• 2 cups cooked jasmine rice (day-old preferred)
• 1 cup fresh pineapple, diced into ½-inch chunks
• ½ cup red bell pepper, diced
• ¼ cup red onion, finely chopped
• 2 cloves garlic, minced
• 2 tbsp vegetable oil
• 2 tbsp soy sauce
• 1 tbsp fish sauce
• 1 tbsp sriracha (adjust to taste)
• 1 tsp brown sugar
• ½ tsp turmeric
• 2 eggs, lightly beaten
• ¼ cup cilantro, chopped (for garnish)
• Lime wedges (for serving)

Instructions:

1. Heat 1 tbsp vegetable oil in a large wok or skillet over medium-high. Add eggs and scramble until just set, about 1 minute. Transfer to a plate.
2. Add remaining 1 tbsp oil to the pan. Sauté red onion, bell pepper, and garlic for 2 minutes until softened.
3. Stir in rice, breaking up clumps. Add soy sauce, fish sauce, sriracha, brown sugar, and turmeric. Cook for 3 minutes, tossing constantly.
4. Fold in pineapple and scrambled eggs; cook 1 minute more until heated through.
5. Garnish with cilantro and serve with lime wedges.

The juicy pineapple caramelizes slightly in the pan, adding bursts of sweetness against the smoky, spicy sauce.

Tip: For extra crunch, top with roasted cashews or peanuts!

Garlic Parmesan Risotto with Spinach

Creamy, garlicky, and packed with fresh spinach, this risotto is comfort food at its finest—no fancy techniques required.

Ingredients:

• 4 cups low-sodium chicken or vegetable broth
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 4 cloves garlic, minced
• 1 small yellow onion, finely diced
• 1 1/2 cups Arborio rice
• 1/2 cup dry white wine (or substitute with broth)
• 3 cups fresh baby spinach, roughly chopped
• 1/2 cup grated Parmesan cheese, plus extra for serving
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional)

Instructions:

1. In a saucepan, warm the broth over low heat. Keep it simmering gently.
2. In a large skillet or Dutch oven, melt the butter with the olive oil over medium heat. Add the garlic and onion, sautéing for 3–4 minutes until softened.
3. Add the Arborio rice, stirring to coat in the butter mixture. Toast for 2 minutes until slightly translucent at the edges.
4. Pour in the white wine, stirring constantly until absorbed. Reduce heat to medium-low.
5. Add 1/2 cup of warm broth at a time, stirring frequently and waiting until each addition is nearly absorbed before adding more (about 20 minutes total).
6. When the rice is al dente and creamy, stir in the spinach, Parmesan cheese, salt, black pepper, and red pepper flakes (if using). Cook for 2 more minutes until the spinach wilts.

The magic here? The spinach stays vibrantly green while melting into the risotto, adding pops of freshness against the rich Parmesan. Serve with an extra sprinkle of cheese for a restaurant-worthy touch.

Tip: For extra depth, stir in a teaspoon of lemon zest just before serving—it brightens up all those cozy flavors.

Mexican Street Corn Rice Skillet

This Mexican Street Corn Rice Skillet brings all the zesty, creamy flavors of elote to a hearty one-pan meal—perfect for busy weeknights or casual gatherings.

• 1 tbsp olive oil
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 cup long-grain white rice, rinsed
• 1 1/2 cups chicken or vegetable broth
• 1 cup corn kernels (fresh, frozen, or canned)
• 1/2 tsp chili powder
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 cup mayonnaise
• 1/4 cup crumbled cotija cheese
• 2 tbsp chopped fresh cilantro
• 1 lime, cut into wedges

1. Heat olive oil in a large skillet over medium heat. Add onion and cook for 3–4 minutes until softened. Stir in garlic and cook for 30 seconds until fragrant.
2. Add rice, broth, corn, chili powder, smoked paprika, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until rice is tender and liquid is absorbed.
3. Remove from heat and let sit, covered, for 5 minutes. Fluff rice with a fork, then drizzle with mayonnaise and sprinkle with cotija cheese and cilantro. Serve with lime wedges for squeezing.

The charred corn and tangy lime cut through the richness of the mayo and cheese, making every bite irresistible. Tip: For extra smoky flavor, char the corn in a dry pan for 2–3 minutes before adding it to the rice.

Pumpkin Risotto with Sage

This creamy pumpkin risotto is infused with earthy sage and a hint of nutmeg, making it the ultimate cozy bowl for chilly evenings.

Ingredients:

• 1 tbsp olive oil
• 2 tbsp unsalted butter, divided
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 ½ cups Arborio rice
• ½ cup dry white wine
• 4 cups low-sodium chicken or vegetable broth, warmed
• 1 cup pumpkin puree (not pie filling)
• ¼ tsp ground nutmeg
• 1 tsp kosher salt, plus more to taste
• ½ cup grated Parmesan cheese
• 8 fresh sage leaves, thinly sliced

Instructions:

1. Heat olive oil and 1 tbsp butter in a large skillet over medium heat. Add onion and cook for 3–4 minutes until soft. Stir in garlic and cook for 30 seconds until fragrant.
2. Add Arborio rice and toast for 2 minutes, stirring constantly. Pour in white wine and simmer until mostly absorbed, about 2 minutes.
3. Add 1 cup warm broth, stirring frequently until absorbed. Repeat with remaining broth, adding ½ cup at a time and stirring until creamy (20–25 minutes total).
4. Stir in pumpkin puree, nutmeg, and 1 tsp salt. Cook for 2 minutes, then remove from heat. Fold in Parmesan, remaining 1 tbsp butter, and sage.

The trick? Toasting the rice first deepens its flavor, while the pumpkin adds velvety richness without overwhelming sweetness.

Tip: For crispy sage garnish, fry a few extra leaves in butter until crisp (about 30 seconds).

Conclusion

With 19 delicious and nutritious rice recipes, there’s something for every taste and occasion! Whether you’re craving comfort food or a light, wholesome meal, these dishes prove healthy eating can be flavorful and fun. Try one (or a few!) and let us know your favorites in the comments. Don’t forget to share this roundup on Pinterest to inspire fellow home cooks. Happy cooking!