7 Savory Rice Recipes You Won't Be Able to Resist ...

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Savory rice recipes are perfect dinner options.

Rice is super versatile so you can mix and match your favorite ingredients to create meals that are filling, delicious and healthy all at the same time.

Another bonus: rice is easy to work with so these recipes are simple and fast meaning you can sit down to eat in no time.

Check out these savory rice recipes, then let me know how you’d serve rice.

1. Asparagus Cashew Rice Pilaf

Asparagus Cashew Rice Pilaf

This is one of my favorite savory rice recipes because it’s hearty enough to be a meal, but you can also add chicken or beef to make it more filling and delicious.

This makes great leftovers the next day too.

Ingredients:

¼ cup butter

2 ounces uncooked spaghetti, broken

¼ cup minced onion

½ teaspoon minced garlic

1 ¼ cups uncooked jasmine rice

2 ¼ cups vegetable oil

Salt and pepper, to taste

½ pound fresh asparagus, trimmed and cut into 2-inch pieces2

½ cup cashew halves

Directions:

Heat a saucepan over medium-low heat and melt the butter in the pan.

Increase the heat to medium and add the spaghetti.

Cook until lightly browned and coated with butter.

Add the onion and garlic and cook for 2 minutes.

Add the rice and cook an additional 5 minutes.

Stir in the vegetable broth and season to taste with salt and pepper.

Bring the mixture to boil and cook, covered, for about 20 minutes, or until the rice is cooked and the liquid has been absorbed.

Place the asparagus in a separate saucepan, cover with water and boil until tender.

Add the asparagus and cashews to the rice and stir to combine.

Serve.

All Recipes: allrecipes.com

2. Saffron Rice with Spicy Shrimp

Saffron Rice with Spicy Shrimp

This is a wonderful meal to serve to friends and family.

It comes together pretty easily, but it tastes like something you slaved on for hours and hours.

Try it next time you have guests and you’ll see what I’m talking about.

Ingredients:

3 tablespoons olive oil

2 pounds shrimp, peeled

2 (10-ounce bags) yellow saffron long grain rice2

7 cups water

16 ounces frozen green peas

5 green hot peppers, diced

2 red hot peppers, diced

3 jalapeno peppers, diced

1 green bell pepper, diced

2 red bell peppers, diced

1 yellow bell pepper, diced

1 orange bell pepper, diced

1 large sweet onion, diced

½ teaspoon salt

¼ teaspoon black pepper

Directions:

Heat the olive oil over medium-high heat in a large pot.

Add the onions and salt and cook for about 5 minutes.

Add the bell peppers and continue cooking for an additional 5 minutes, then add the hot pepper and cook for 3 more minutes.

Add the rice and sauté for 3 minutes, stirring often.

Add 3 ½ cups of water and bring the mixture to a boil, stirring frequently.2

Once the water is boiling, add the remaining 3 ½ cups water and return to a boil.

Stir in the shrimp and bring back to a boil.

Cover the pot, turn the heat to low and simmer for about 15 minutes.

Add the peas, cover and cook for 5 more minutes.

Turn off the heat, stir and let sit for about 8 minutes before serving.

Recipes for Rice: recipesforrice.com

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