18 Flavorful Red Rice Recipes for Every Occasion

Craving a pop of color and flavor in your meals? Look no further than these 18 vibrant red rice recipes—perfect for weeknight dinners, festive gatherings, or cozy comfort food moments. Whether you’re a fan of bold spices, fresh herbs, or hearty one-pot wonders, this roundup has something to satisfy every craving. Let’s dive in and turn your next meal into a delicious masterpiece!

Spicy Red Rice and Black Bean Bowl

This vibrant bowl packs a punch with smoky chipotle, hearty black beans, and fluffy red rice—perfect for a quick, satisfying weeknight meal.

Ingredients:

• 1 cup uncooked red rice
• 1 (15 oz) can black beans, drained and rinsed
• 1 tbsp olive oil
• 1 small red onion, diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp chipotle powder
• 1/2 tsp salt
• 1 lime, juiced
• 1/4 cup chopped fresh cilantro
• 1 avocado, sliced (for serving)

Instructions:

1. Cook the red rice according to package instructions (typically 1 cup rice to 2 cups water, simmered for 25 minutes). Fluff with a fork and set aside.
2. Heat olive oil in a skillet over medium heat. Add red onion and sauté for 3 minutes until softened. Stir in garlic, cumin, smoked paprika, chipotle powder, and salt; cook for 1 minute until fragrant.
3. Add black beans to the skillet and cook for 3–4 minutes, stirring occasionally, until heated through. Squeeze in lime juice and toss to combine.
4. Divide the cooked rice among bowls, top with the black bean mixture, and garnish with cilantro and avocado slices.

The smoky chipotle and tangy lime balance beautifully with the creamy avocado—every bite is a fiesta of textures and flavors!

Tip: For extra heat, drizzle with hot sauce or add a minced jalapeño when sautéing the onion.

Mediterranean Red Rice Salad

This vibrant red rice salad is packed with Mediterranean flavors—think sun-dried tomatoes, briny olives, and fresh herbs—all tossed in a zesty lemon dressing. It’s a showstopper for potlucks or a satisfying lunch on its own!

Ingredients:

• 1 cup uncooked red rice (or substitute brown rice)
• 2 cups water
• 1/4 cup extra-virgin olive oil
• 3 tbsp fresh lemon juice
• 1 tsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup chopped sun-dried tomatoes (oil-packed)
• 1/3 cup sliced Kalamata olives
• 1/4 cup finely chopped red onion
• 1/4 cup chopped fresh parsley
• 2 tbsp chopped fresh mint
• 1/2 cup crumbled feta cheese

Instructions:

1. In a medium saucepan, combine red rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 25 minutes (or according to package instructions). Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and let cool slightly.
2. In a large bowl, whisk together olive oil, lemon juice, honey, salt, and black pepper.
3. Add the warm rice, sun-dried tomatoes, olives, red onion, parsley, and mint to the bowl. Toss gently to coat in the dressing.
4. Just before serving, sprinkle with feta cheese.

The chewy red rice soaks up the bright lemon dressing beautifully, while the feta adds a creamy contrast—no one will guess how simple it is to make!

Tip: For a heartier meal, fold in chickpeas or grilled chicken.

Red Rice Stuffed Bell Peppers

These vibrant stuffed peppers are a hearty, wholesome meal with a nutty twist from red rice and a touch of smokiness from paprika.

Ingredients:

• 4 large bell peppers (any color), tops cut off and seeds removed
• 1 cup cooked red rice
• 1/2 lb ground turkey (or lean beef)
• 1/2 cup diced yellow onion
• 2 cloves garlic, minced
• 1 (14.5 oz) can diced tomatoes, drained
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup shredded Monterey Jack cheese
• 1 tbsp olive oil

Instructions:

1. Preheat oven to 375°F. Lightly grease a baking dish with olive oil and place the hollowed bell peppers inside.
2. Heat 1 tbsp olive oil in a skillet over medium heat. Add the ground turkey, diced onion, and minced garlic. Cook for 5–6 minutes, breaking up the meat, until no pink remains.
3. Stir in the cooked red rice, drained diced tomatoes, 1 tsp smoked paprika, 1/2 tsp cumin, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 2–3 minutes until well combined.
4. Spoon the mixture into the bell peppers, packing lightly. Top each with shredded Monterey Jack cheese.
5. Bake for 25–30 minutes until the peppers are tender and the cheese is bubbly and golden.

The red rice adds a pleasantly chewy texture, while the smoked paprika gives these peppers a subtle depth that’ll have everyone asking for seconds.

Tip: For extra flavor, drizzle the stuffed peppers with a little hot honey before serving.

Coconut Red Rice Pudding

This creamy, tropical-inspired dessert is a cozy twist on classic rice pudding—naturally sweet, vibrantly colored, and packed with coconut flavor.

Ingredients:

• 1 cup uncooked red rice (like Thai red rice or Bhutanese red rice)
• 1 (13.5 oz) can full-fat coconut milk
• 2 cups water
• 1/3 cup coconut sugar (or light brown sugar)
• 1/4 tsp salt
• 1/2 tsp vanilla extract
• 1/4 tsp ground cardamom
• Toasted coconut flakes and mango slices, for serving (optional)

Instructions:

1. Rinse the red rice under cold water until the water runs clear. Drain well.
2. In a medium saucepan, combine the rice, coconut milk, water, coconut sugar, and salt. Bring to a gentle boil over medium heat, stirring occasionally.
3. Reduce heat to low, cover, and simmer for 45 minutes, stirring every 10 minutes to prevent sticking.
4. Uncover and stir in the vanilla extract and cardamom. Cook for another 5–10 minutes, stirring frequently, until the pudding is thick and creamy (the rice should be tender but slightly chewy).
5. Remove from heat and let sit for 5 minutes to thicken further. Serve warm or chilled, topped with toasted coconut flakes and mango slices if desired.

The nutty red rice and rich coconut milk create a stunning maroon hue and a delightfully creamy-yet-toothy texture—far more exciting than your average rice pudding!

Tip: For extra coconut flavor, toast the coconut flakes in a dry skillet over medium-low heat until golden, about 2 minutes.

Red Rice and Mushroom Risotto

This earthy, nutty risotto swaps traditional Arborio for red rice, adding a chewy texture and depth that pairs perfectly with savory mushrooms.

Ingredients:

• 1 ½ cups red rice (like Himalayan or Camargue)
• 4 cups low-sodium vegetable broth, kept warm
• 1 tbsp olive oil
• 2 tbsp unsalted butter, divided
• 1 small yellow onion, finely diced
• 2 garlic cloves, minced
• 8 oz cremini mushrooms, sliced
• ½ cup dry white wine
• ½ tsp salt
• ¼ tsp black pepper
• ¼ cup grated Parmesan cheese
• 1 tbsp chopped fresh thyme

Instructions:

1. Heat olive oil and 1 tbsp butter in a large skillet over medium heat. Add onion and cook for 3 minutes until translucent. Stir in garlic and cook for 30 seconds until fragrant.
2. Add mushrooms and cook for 5 minutes, stirring occasionally, until softened and lightly browned. Season with ¼ tsp salt and ⅛ tsp black pepper.
3. Stir in red rice, toasting for 1 minute. Pour in white wine, scraping up any browned bits, and simmer until mostly evaporated (about 2 minutes).
4. Add 1 cup warm broth, stirring frequently until absorbed. Repeat with remaining broth, adding ½ cup at a time and stirring often, until rice is tender but slightly chewy (about 35 minutes total).
5. Remove from heat. Stir in remaining 1 tbsp butter, Parmesan, thyme, remaining ¼ tsp salt, and ⅛ tsp black pepper. Let rest for 2 minutes before serving.

The red rice holds its shape beautifully, giving this risotto a hearty bite that’s balanced by the creamy Parmesan and woodsy thyme.

Tip: For extra richness, drizzle with truffle oil just before serving.

Spicy Red Rice Jambalaya

This vibrant jambalaya packs a smoky, spicy punch with tender chicken, plump shrimp, and a rich tomato-infused red rice base—perfect for feeding a crowd with minimal fuss.

Ingredients:

• 1 tbsp olive oil
• 12 oz andouille sausage, sliced into rounds
• 1 yellow onion, diced
• 1 green bell pepper, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 cup long-grain white rice, rinsed
• 2 cups chicken broth
• 1 tbsp Cajun seasoning
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper (adjust to taste)
• 1 lb boneless chicken thighs, chopped
• 1/2 lb large shrimp, peeled and deveined
• 2 green onions, sliced (for garnish)

Instructions:

1. Heat 1 tbsp olive oil in a large Dutch oven over medium-high. Add andouille sausage and cook for 3–4 minutes until browned. Remove and set aside.
2. In the same pot, add onion, bell pepper, celery, and garlic. Sauté for 5 minutes until softened.
3. Stir in diced tomatoes, rice, chicken broth, 1 tbsp Cajun seasoning, 1 tsp smoked paprika, and 1/2 tsp cayenne pepper. Bring to a boil, then reduce heat to low.
4. Add chicken thighs and simmer covered for 20 minutes, stirring occasionally.
5. Add reserved sausage and shrimp, cooking for 5 more minutes until shrimp are pink and rice is tender. Garnish with green onions.

The trick here? Letting the rice soak up all that spicy, smoky broth for a dish that’s bold but never dry. Leftovers taste even better the next day!

Tip: For extra depth, deglaze the pot with a splash of beer after browning the sausage.

Red Rice Sushi Rolls

These vibrant sushi rolls swap traditional white rice for nutty red rice, adding earthy depth to every bite—perfect for a wholesome twist on sushi night!

Ingredients:

• 1 cup uncooked red rice, rinsed
• 1 1/4 cups water
• 2 tbsp rice vinegar
• 1 tbsp sugar
• 1/2 tsp salt
• 4 sheets nori (seaweed)
• 1/2 cucumber, julienned
• 1 small avocado, sliced
• 1/2 cup imitation crab or cooked shrimp (optional)
• 1 tbsp toasted sesame seeds
• 1 tsp sriracha (optional)

Instructions:

1. Cook the rice: Combine red rice and water in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 25 minutes. Remove from heat and 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 and let cool to room temperature.
3. Assemble rolls: Lay a nori sheet on a bamboo mat. Spread 1/4 of the rice evenly over the nori, leaving a 1-inch border at the top. Arrange cucumber, avocado, and crab (if using) in a line near the bottom edge. Drizzle with sriracha (if using) and sprinkle with sesame seeds.
4. Roll tightly: Lift the mat’s edge closest to you, folding nori over the filling. Squeeze gently, then roll forward 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. Serve with soy sauce or pickled ginger.

The red rice’s chewy texture and subtle sweetness make these rolls hearty enough to stand alone—no extra protein needed!

Tip: For easier rolling, dampen your hands when handling the rice to prevent sticking.

Red Rice and Lentil Curry

This hearty curry combines nutty red rice and tender lentils in a fragrant coconut broth—comfort food with a vibrant twist!

Ingredients:

• 1 cup uncooked red rice
• 1 cup dried brown lentils, rinsed
• 1 tbsp coconut oil
• 1 small yellow onion, diced
• 3 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1/2 tsp cayenne pepper (optional)
• 1 (14-oz) can coconut milk
• 2 cups vegetable broth
• 1 tsp salt
• 1 tbsp lime juice
• Fresh cilantro, for garnish

Instructions:

1. In a medium pot, cook the red rice according to package instructions. Drain and set aside.
2. Heat 1 tbsp coconut oil in a large Dutch oven over medium heat. Add the onion and sauté for 5 minutes until soft. Stir in the garlic, ginger, 1 tsp turmeric, 1 tsp cumin, and 1/2 tsp cayenne (if using). Cook for 1 minute until fragrant.
3. Add the lentils, coconut milk, 2 cups broth, and 1 tsp salt. Bring to a boil, then reduce heat to low. Cover and simmer for 25 minutes, stirring occasionally, until lentils are tender.
4. Fold in the cooked rice and 1 tbsp lime juice. Simmer uncovered for 5 minutes to let flavors meld. Garnish with cilantro.

The creamy coconut broth soaks into the red rice, giving every bite a rich, slightly chewy texture that’s downright addictive.

Tip: For extra depth, toast whole cumin seeds with the onions before adding ground spices.

Garlic Herb Red Rice Pilaf

This fragrant, nutty red rice pilaf is studded with caramelized garlic and fresh herbs—a simple yet elegant side that steals the show.

Ingredients:

• 1 cup uncooked red rice (like Himalayan or Thai red rice)
• 2 cups low-sodium chicken or vegetable broth
• 3 tbsp unsalted butter, divided
• 4 garlic cloves, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley
• 1 tbsp chopped fresh thyme

Instructions:

1. Rinse the red rice under cold water until the water runs clear. Drain well.
2. In a medium saucepan, melt 1 tbsp butter over medium heat. Add the garlic and cook for 1–2 minutes, stirring constantly, until fragrant but not browned.
3. Add the rice and toast for 1 minute, stirring to coat. Pour in the broth, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 25 minutes (or per package instructions).
4. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork, then stir in the remaining 2 tbsp butter, parsley, and thyme.

The toasted garlic and fresh herbs cling to each grain, giving this pilaf a rustic depth that pairs beautifully with roasted meats or grilled veggies.

Tip: For extra texture, sprinkle with toasted pine nuts or slivered almonds before serving.

Red Rice and Grilled Vegetable Stir-Fry

This vibrant stir-fry combines nutty red rice with smoky grilled veggies for a dish that’s as colorful as it is satisfying.

Ingredients:

• 1 cup uncooked red rice
• 2 cups water
• 1 medium zucchini, sliced into 1/2-inch strips
• 1 red bell pepper, sliced into strips
• 1 small red onion, cut into wedges
• 2 tbsp olive oil, divided
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 clove garlic, minced
• 1/2 tsp smoked paprika
• 1/4 tsp black pepper
• 1 tbsp chopped fresh cilantro (optional)

Instructions:

1. Rinse the red rice under cold water, then combine with 2 cups water in a saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 25 minutes until tender. Remove from heat and let sit, covered, for 5 minutes.
2. Heat a grill pan over medium-high. Toss zucchini, bell pepper, and red onion with 1 tbsp olive oil. Grill vegetables in batches for 3–4 minutes per side until charred and tender. Set aside.
3. In a small bowl, whisk together remaining 1 tbsp olive oil, 2 tbsp soy sauce, 1 tbsp honey, minced garlic, 1/2 tsp smoked paprika, and 1/4 tsp black pepper.
4. Fluff the cooked rice with a fork and transfer to a large bowl. Add grilled vegetables and drizzle with the sauce, tossing gently to combine. Garnish with cilantro if using.

The contrast of chewy red rice and caramelized veggies with that sweet-smoky glaze makes this stir-fry a weeknight hero. Tip: Short on time? Use pre-cooked red rice from the freezer aisle—just thaw and reheat before mixing.

Red Rice Paella with Seafood

This vibrant, Spanish-inspired paella swaps traditional white rice for nutty red rice, adding depth to every bite alongside plump shrimp and briny mussels.

Ingredients

• 2 tbsp olive oil
• 1 small yellow onion, diced
• 1 red bell pepper, thinly sliced
• 3 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp saffron threads, crushed
• 1 1/2 cups red rice (such as Camargue)
• 3 cups seafood or chicken broth
• 1/2 lb large shrimp, peeled and deveined
• 1/2 lb mussels, scrubbed and debearded
• 1/2 cup frozen peas
• 1 lemon, cut into wedges
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Heat 2 tbsp olive oil in a wide, shallow pan (or paella pan) over medium heat. Add onion and red bell pepper; cook for 5 minutes until softened. Stir in 3 cloves garlic, 1 tsp smoked paprika, and 1/2 tsp saffron; cook 1 minute until fragrant.
2. Add 1 1/2 cups red rice, stirring to coat in spices. Pour in 3 cups broth, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a simmer, then reduce heat to low. Cover and cook 25 minutes, undisturbed.
3. Arrange shrimp and mussels over the rice. Scatter 1/2 cup peas on top. Cover and cook 8–10 minutes until shrimp are pink and mussels open (discard any unopened ones).
4. Remove from heat. Let rest 5 minutes, then garnish with lemon wedges.

The red rice’s chewy texture and smoky paprika make this paella feel rustic yet elegant—perfect for impressing guests without fuss.

Tip: For crispy-bottomed socarrat, increase heat to medium-high for the last 2 minutes of cooking (listen for a faint crackle).

Red Rice and Chicken Casserole

This hearty casserole combines tender chicken, nutty red rice, and a smoky-sweet tomato sauce for a comforting one-dish meal that’s packed with flavor.

Ingredients:

• 1 ½ cups uncooked red rice
• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 medium yellow onion, diced
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 1 (14.5 oz) can fire-roasted diced tomatoes
• 2 cups low-sodium chicken broth
• 1 tbsp smoked paprika
• 1 tsp ground cumin
• 1 tsp salt
• ½ tsp black pepper
• 2 tbsp olive oil
• ½ cup chopped fresh cilantro (for garnish)

Instructions:

1. Preheat oven to 375°F. Heat 2 tbsp olive oil in a large oven-safe skillet over medium-high. Add chicken thighs and cook until lightly browned, about 5 minutes. Transfer to a plate.
2. In the same skillet, sauté yellow onion and red bell pepper for 4 minutes until softened. Add 3 cloves garlic and cook for 30 seconds until fragrant.
3. Stir in 1 ½ cups red rice, 1 tbsp smoked paprika, 1 tsp cumin, 1 tsp salt, and ½ tsp black pepper, coating the rice evenly. Pour in 1 can fire-roasted tomatoes and 2 cups chicken broth, scraping up any browned bits.
4. Nestle the chicken into the rice mixture. Bring to a simmer, then cover and bake for 45 minutes until the rice is tender and liquid is absorbed.
5. Fluff with a fork, garnish with ½ cup cilantro, and serve warm.

The smoky paprika and fire-roasted tomatoes give this casserole a deep, rich flavor, while the red rice stays delightfully chewy—no mushy grains here!

Tip: For extra crispiness, broil the casserole uncovered for 2–3 minutes before serving.

Red Rice Tabbouleh with Fresh Herbs

This vibrant Red Rice Tabbouleh swaps traditional bulgur for nutty red rice, packing every bite with fresh herbs and a bright lemon kick—perfect for picnics or meal prep!

• 1 cup uncooked red rice (rinsed)
• 1 3/4 cups water
• 1/2 tsp salt, divided
• 1 cup finely chopped fresh parsley
• 1/2 cup finely chopped fresh mint
• 1 cup diced English cucumber
• 1/2 cup halved cherry tomatoes
• 3 tbsp extra-virgin olive oil
• 3 tbsp freshly squeezed lemon juice
• 1/4 tsp black pepper

1. In a saucepan, combine red rice, water, and 1/4 tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer for 25 minutes until tender. Drain any excess water and let cool completely.
2. In a large bowl, whisk together olive oil, lemon juice, remaining 1/4 tsp salt, and black pepper.
3. Add cooled rice, parsley, mint, cucumber, and cherry tomatoes to the bowl. Toss gently until evenly coated.
4. Chill for at least 30 minutes before serving to let flavors meld.

The chewy red rice holds its shape beautifully against the confetti of herbs, making this tabbouleh extra satisfying—no sad, soggy grains here!

Tip: For peak freshness, fold in the tomatoes just before serving if prepping ahead.

Red Rice and Sweet Potato Hash

This hearty hash combines earthy red rice, caramelized sweet potatoes, and smoky spices for a satisfying one-pan meal that’s perfect for breakfast or dinner.

Ingredients:

• 1 cup uncooked red rice
• 2 cups water
• 2 medium sweet potatoes, diced into ½-inch cubes
• 1 small red onion, finely chopped
• 2 tbsp olive oil, divided
• 1 tsp smoked paprika
• ½ tsp garlic powder
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Rinse the red rice under cold water. In a medium saucepan, combine the rice and 2 cups water. Bring to a boil, then reduce heat to low, cover, and simmer for 25 minutes or until tender. Drain any excess water and set aside.
2. While the rice cooks, heat 1 tbsp olive oil in a large skillet over medium heat. Add the sweet potatoes and cook for 10 minutes, stirring occasionally, until slightly softened.
3. Add the red onion, remaining 1 tbsp olive oil, smoked paprika, garlic powder, salt, and black pepper. Cook for another 8–10 minutes, stirring occasionally, until the sweet potatoes are tender and lightly caramelized.
4. Stir in the cooked red rice and cook for 2–3 minutes to warm through. Garnish with fresh parsley before serving.

The nutty chew of red rice balances the sweetness of the potatoes, while smoked paprika adds a subtle depth that makes this dish feel extra special.

Tip: For extra crispiness, press the hash into the skillet and let it cook undisturbed for the last 2 minutes.

Red Rice and Kale Stuffed Portobellos

These hearty Red Rice and Kale Stuffed Portobellos are a satisfying vegetarian main that’s packed with earthy flavors and a satisfying chew.

• 4 large Portobello mushrooms, stems removed and gills scraped
• 2 tbsp olive oil, divided
• 1/2 cup diced yellow onion
• 2 cloves garlic, minced
• 1 1/2 cups chopped kale (stems removed)
• 1 cup cooked red rice (or sub quinoa)
• 1/4 cup grated Parmesan cheese
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 1/4 tsp black pepper

1. Preheat oven to 375°F. Brush Portobello caps with 1 tbsp olive oil and place on a baking sheet, gill-side up. Roast for 10 minutes to soften.
2. Meanwhile, heat 1 tbsp olive oil in a skillet over medium. Add onion and cook until translucent, 3–4 minutes. Stir in garlic and cook 30 seconds until fragrant.
3. Add kale and cook until wilted, 2–3 minutes. Remove from heat and mix in red rice, Parmesan, smoked paprika, salt, and pepper.
4. Divide filling evenly among mushroom caps, packing gently. Bake 15–18 minutes until tops are lightly crisp.

The smoky paprika and nutty Parmesan melt into the red rice for a stuffing that’s hearty enough to stand alone—but the meaty Portobello takes it over the top.

Tip: For a crispier topping, broil the stuffed mushrooms for 1–2 minutes at the end.

Red Rice Biryani with Spices

This vibrant biryani swaps traditional basmati for nutty red rice, packing layers of warm spices and caramelized onions into every bite—perfect for a cozy yet impressive weeknight dinner.

Ingredients:

• 1 ½ cups red rice, rinsed and drained
• 2 tbsp ghee (or butter)
• 1 large yellow onion, thinly sliced
• 3 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp turmeric
• ½ tsp cinnamon
• 1 bay leaf
• 2 ½ cups vegetable broth
• ¾ tsp salt
• ¼ cup chopped cilantro (for garnish)

Instructions:

1. Heat 2 tbsp ghee in a deep skillet over medium. Add the onion and cook for 12 minutes, stirring occasionally, until deeply golden. Remove half for garnish.
2. Add 3 minced garlic cloves, 1 tsp cumin, 1 tsp coriander, ½ tsp turmeric, ½ tsp cinnamon, and 1 bay leaf to the skillet. Toast for 1 minute until fragrant.
3. Stir in the red rice, coating it with the spices. Pour in 2 ½ cups broth and ¾ tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer for 35 minutes (no peeking!).
4. Turn off the heat and let sit, covered, for 10 minutes. Fluff with a fork, top with reserved onions and ¼ cup cilantro.

The toasted spices and crispy onion topping give this dish a wonderful contrast of textures, while the red rice stays delightfully chewy.

Tip: For extra richness, stir in a handful of toasted cashews before serving.

Red Rice and Shrimp Gumbo

This Creole-inspired gumbo combines smoky andouille, plump shrimp, and nutty red rice for a hearty one-pot meal that’s packed with flavor.

Ingredients:

• 1/2 cup vegetable oil
• 1/2 cup all-purpose flour
• 1 large onion, diced
• 1 green bell pepper, diced
• 2 celery stalks, diced
• 4 garlic cloves, minced
• 12 oz andouille sausage, sliced
• 1 lb large shrimp, peeled and deveined
• 1 (14.5 oz) can diced tomatoes
• 4 cups chicken broth
• 1 cup uncooked red rice
• 2 tsp smoked paprika
• 1 tsp dried thyme
• 1 tsp cayenne pepper (adjust to taste)
• 1 tsp salt
• 1/2 tsp black pepper
• 2 bay leaves
• 2 tbsp chopped fresh parsley (for garnish)

Instructions:

1. In a large Dutch oven, heat the vegetable oil over medium heat. Whisk in the flour and cook, stirring constantly, for 10–12 minutes until the roux turns deep brown (like chocolate).
2. Add the onion, bell pepper, celery, and garlic. Cook for 5 minutes until softened. Stir in the andouille sausage and cook for 2 more minutes.
3. Pour in the diced tomatoes, chicken broth, red rice, smoked paprika, thyme, cayenne, salt, black pepper, and bay leaves. Bring to a boil, then reduce heat to low. Cover and simmer for 30 minutes, stirring occasionally.
4. Add the shrimp and cook uncovered for 5–7 minutes until they turn pink and opaque. Discard the bay leaves.
5. Garnish with fresh parsley and serve hot.

The rich, dark roux gives this gumbo its signature depth, while the red rice adds a pleasantly chewy texture that soaks up all the bold flavors.

Tip: For extra smokiness, char the bell pepper directly over a gas flame before dicing.

Red Rice Breakfast Porridge with Berries

This cozy, nutty porridge turns humble red rice into a creamy, berry-studded breakfast that feels like a hug in a bowl.

Ingredients:

• 1 cup uncooked red rice, rinsed
• 3 cups water
• 1 cup whole milk (or almond milk)
• 2 tbsp pure maple syrup
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 1 cup mixed fresh berries (blueberries, raspberries, or sliced strawberries)
• 1 tbsp chia seeds (optional, for thickness)

Instructions:

1. In a medium saucepan, combine red rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 25 minutes.
2. Stir in 1 cup whole milk, 2 tbsp maple syrup, 1/2 tsp cinnamon, and 1/4 tsp salt. Cook uncovered for 10 more minutes, stirring occasionally, until creamy. For thicker porridge, stir in 1 tbsp chia seeds and let sit for 2 minutes.
3. Divide into bowls and top with 1 cup mixed berries while warm. Drizzle with extra maple syrup if desired.

The chewy texture of red rice pairs magically with juicy berries, making every bite a mix of earthy and sweet. Tip: Leftovers thicken overnight—just stir in a splash of milk when reheating.

Conclusion

With 18 vibrant red rice recipes, there’s something here for every meal—whether it’s a cozy weeknight dinner or a festive gathering. We hope you find a new favorite! Don’t forget to leave a comment about which dish you loved most and share this roundup on Pinterest so others can enjoy these flavorful ideas too. Happy cooking!