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Lemon Herb Coconut Rice with Grilled Shrimp
A bright and zesty twist on classic shrimp and rice, this dish combines the warmth of coconut milk with the brightness of lemon and herbs.
Ingredients:
– 1 cup uncooked white or brown rice
– 2 cups water
– 1/4 cup unsweetened shredded coconut
– 1 tablespoon olive oil
– 2 cloves garlic, minced
– 1 tablespoon freshly chopped parsley
– 1 tablespoon freshly chopped dill
– Salt and pepper to taste
– 12 large shrimp, peeled and deveined
– Juice of 1 lemon (about 2 tablespoons)
– 2 tablespoons coconut milk
Instructions:
1. Preheat grill to medium-high heat.
2. In a medium saucepan, combine rice, water, unsweetened shredded coconut, olive oil, garlic, parsley, dill, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes or until liquid is absorbed.
3. Meanwhile, brush shrimp with lemon juice and season with salt and pepper. Grill shrimp for 2-3 minutes per side or until pink and cooked through.
4. Fluff cooked rice with a fork and stir in coconut milk. Serve warm with grilled shrimp on top.
Cooking Time: 25 minutes
Mango Avocado Coconut Rice Salad
This refreshing salad combines the creamy richness of avocado, the sweetness of mango, and the warmth of coconut rice for a truly tropical treat.
Ingredients:
– 1 cup uncooked white or brown rice
– 2 cups water
– 1 ripe mango, diced
– 1 ripe avocado, diced
– 1/4 cup shredded coconut
– 2 tablespoons freshly squeezed lime juice
– Salt to taste
Instructions:
1. Cook the rice according to package instructions using 2 cups of water.
2. In a large bowl, combine cooked rice, mango, and avocado.
3. Sprinkle shredded coconut over the top.
4. Squeeze fresh lime juice over the salad and season with salt to taste.
Cooking Time: 20-25 minutes (including cooking time for rice)
Spicy Pineapple Fried Rice with Chicken
A flavorful twist on classic fried rice, this recipe combines juicy chicken, sweet pineapple, and a kick of spice for a deliciously satisfying meal.
Ingredients:
– 2 cups cooked chicken (cooked in your preferred method)
– 1 cup cooked white rice (preferably day-old)
– 1 cup mixed vegetables (e.g., peas, carrots, corn)
– 1/4 cup pineapple chunks
– 1 tablespoon vegetable oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon soy sauce
– 1 teaspoon oyster sauce (optional)
– 1/2 teaspoon sesame oil
– Salt and pepper to taste
– 1-2 dashes sriracha sauce (or your preferred hot sauce)
Instructions:
1. Heat the vegetable oil in a large skillet or wok over medium-high heat.
2. Add the diced onion and cook until translucent, about 2 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the mixed vegetables, pineapple chunks, cooked chicken, soy sauce, oyster sauce (if using), and sesame oil. Stir-fry until everything is well combined.
5. Add the cooked rice to the skillet or wok and stir-fry until the rice is heated through and starting to brown.
6. Taste and adjust seasoning as needed, adding sriracha sauce for an extra kick if desired.
7. Serve immediately and enjoy!
Cooking Time: 15-20 minutes
Cool Cucumber and Mint Rice Salad
Beat the heat with this refreshing rice salad, perfect for a light lunch or dinner.
Ingredients:
– 1 cup cooked white rice (preferably day-old)
– 2 large cucumbers, peeled and thinly sliced
– 1/4 cup fresh mint leaves, chopped
– 1 tablespoon olive oil
– 1 tablespoon freshly squeezed lemon juice
– Salt to taste
Instructions:
1. In a large bowl, combine cooked rice, cucumber slices, and chopped mint.
2. Drizzle with olive oil and lemon juice; toss gently to combine.
3. Season with salt to taste.
Cooking Time: 10 minutes (including prep time)
This salad is best served chilled or at room temperature. Perfect for a quick and easy meal, it’s also a great side dish for grilled meats or as a base for other salads.
Grilled Vegetable and Basil Rice Bowl
Grilled Vegetable and Basil Rice Bowl Recipe
Get ready to savor a flavorful and healthy meal with this easy-to-make Grilled Vegetable and Basil Rice Bowl recipe!
Ingredients:
– 1 cup uncooked white rice
– 2 cups water
– 2 tablespoons olive oil
– 1 red bell pepper, sliced
– 1 yellow bell pepper, sliced
– 1 small zucchini, sliced
– 1/4 cup fresh basil leaves, chopped
– Salt and pepper to taste
– Lemon wedges (optional)
Instructions:
1. Cook the rice according to package instructions using 2 cups of water.
2. Preheat a grill or grill pan to medium-high heat. Brush the bell peppers and zucchini with olive oil. Grill for 5-7 minutes per side, or until tender and slightly charred.
3. In a large bowl, combine cooked rice, grilled vegetables, and chopped basil.
4. Season with salt and pepper to taste.
5. Serve immediately and enjoy! (Optional: add a squeeze of lemon juice for extra flavor)
Cooking Time:
– Rice cooking time: 15-20 minutes
– Grilled vegetable preparation time: 10-12 minutes
– Total time: 25-32 minutes
Summer Corn and Tomato Coconut Rice
A vibrant and flavorful summer dish that combines the sweetness of corn and tomatoes with the creaminess of coconut milk. This recipe is perfect for a light and refreshing meal or as a side dish.
Ingredients:
– 1 cup uncooked white rice
– 2 cups water
– 1/4 cup shredded fresh coconut
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 2 medium tomatoes, diced
– 1 cup corn kernels (fresh or frozen)
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Rinse the rice in a fine mesh strainer and drain well.
2. Heat the olive oil in a large saucepan over medium heat. Add the diced onion and cook until translucent, about 3-4 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Stir in the shredded coconut and cook for 1-2 minutes or until lightly toasted.
5. Add the water to the saucepan and bring to a boil.
6. Reduce heat to low, cover, and simmer for 18-20 minutes or until the liquid is absorbed and the rice is cooked.
7. Stir in the diced tomatoes and corn kernels. Cook for an additional 2-3 minutes or until heated through.
8. Season with salt and pepper to taste.
9. Garnish with fresh cilantro leaves, if desired.
Cooking Time: 20-25 minutes
Citrus Ginger Rice with Seared Scallops
Elevate your seafood game with this vibrant and flavorful dish, where the brightness of citrus and warmth of ginger complement perfectly seared scallops.
Ingredients:
– 1 cup uncooked white rice
– 2 cups water
– 1 tablespoon vegetable oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1-inch piece fresh ginger, grated
– 2 tablespoons freshly squeezed orange juice
– 1 tablespoon soy sauce
– Salt and pepper to taste
– 12 large scallops
Instructions:
1. Cook rice according to package instructions using 2 cups of water. Set aside.
2. Heat oil in a large skillet over medium-high heat. Add diced onion and cook until translucent, about 3 minutes.
3. Add minced garlic and grated ginger; cook for an additional minute, stirring constantly.
4. Add orange juice, soy sauce, salt, and pepper to the skillet; stir to combine.
5. Add cooked rice to the skillet, stirring to coat with citrus-ginger mixture.
6. Pat scallops dry with paper towels. Season with salt and pepper. Sear in a hot skillet for 2-3 minutes per side, or until cooked through.
7. Serve seared scallops atop citrus ginger rice.
Cooking Time: 20-25 minutes
Watermelon and Feta Rice Salad
This refreshing summer salad combines the sweetness of watermelon with the tanginess of feta cheese, all on a bed of fluffy rice.
Ingredients:
– 1 cup cooked white rice
– 2 cups diced seedless watermelon (about 1 small melon)
– 1/2 cup crumbled feta cheese
– 1 tablespoon olive oil
– 1 tablespoon fresh mint leaves, chopped
– Salt and pepper to taste
Instructions:
1. Cook the rice according to package instructions and let it cool.
2. In a large bowl, combine the cooled rice, diced watermelon, and crumbled feta cheese.
3. Drizzle the olive oil over the mixture and sprinkle with chopped mint leaves.
4. Season with salt and pepper to taste.
5. Serve immediately or refrigerate for up to 30 minutes before serving.
Cooking Time: 15 minutes (including cooking rice)
Thai-Inspired Peanut Lime Rice Noodles
A flavorful and refreshing twist on traditional noodles, this recipe combines the richness of peanut sauce with the brightness of lime and the comfort of rice noodles.
Ingredients:
– 1 cup rice noodles
– 2 tablespoons peanut butter
– 2 tablespoons soy sauce
– 2 tablespoons fresh lime juice
– 1 tablespoon honey
– 1/4 teaspoon grated ginger
– Salt and pepper to taste
– Chopped peanuts and lime wedges for garnish (optional)
Instructions:
1. Cook rice noodles according to package instructions. Drain and set aside.
2. In a blender or food processor, combine peanut butter, soy sauce, lime juice, honey, and grated ginger. Blend until smooth.
3. Add the cooked noodles to the peanut sauce and toss to coat.
4. Season with salt and pepper to taste.
5. Serve immediately, garnished with chopped peanuts and lime wedges if desired.
Cooking Time: 15 minutes
Jerk Chicken with Coconut Rice and Mango Salsa
Transport yourself to the Caribbean with this flavorful dish featuring jerk chicken, creamy coconut rice, and a sweet and tangy mango salsa.
Ingredients:
For the Jerk Chicken:
– 4 boneless, skinless chicken breasts
– 1/4 cup jerk seasoning
– 2 tbsp olive oil
– 1 lime, juiced
For the Coconut Rice:
– 1 cup uncooked white rice
– 1 cup coconut milk
– 1 cup water
– 1 tsp salt
– 1/4 tsp black pepper
– 1/4 cup shredded coconut (optional)
For the Mango Salsa:
– 2 ripe mangos, diced
– 1/2 red onion, diced
– 1 jalapeño pepper, seeded and finely chopped
– 1 lime, juiced
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C). In a small bowl, mix jerk seasoning with olive oil and lime juice. Brush the mixture onto both sides of the chicken breasts.
2. Bake the chicken for 25-30 minutes or until cooked through.
3. Cook the coconut rice according to package instructions. Stir in shredded coconut if using.
4. Combine mango, red onion, jalapeño pepper, and lime juice for the salsa. Season with salt and pepper to taste.
5. Serve jerk chicken with coconut rice and mango salsa.
Cooking Time: 30-40 minutes
Mediterranean Orzo Rice Salad with Olives
This refreshing salad combines the flavors of the Mediterranean with the comfort of a warm orzo rice dish, making it perfect for a light and satisfying meal.
Ingredients:
– 1 cup cooked orzo rice
– 1/2 cup chopped Kalamata olives
– 1/2 cup cherry tomatoes, halved
– 1/4 cup crumbled feta cheese
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 tablespoon lemon juice
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. In a large bowl, combine cooked orzo rice, olives, cherry tomatoes, and feta cheese.
2. In a small bowl, whisk together olive oil, garlic, and lemon juice.
3. Pour the dressing over the orzo mixture and toss to combine.
4. Season with salt and pepper to taste.
5. Garnish with chopped parsley if desired.
Cooking Time: 10-15 minutes (includes cooking time for orzo rice)
Grilled Peach and Goat Cheese Rice Pilaf
This refreshing pilaf combines the sweetness of grilled peaches with the tanginess of goat cheese, all wrapped up in a flavorful rice dish. Perfect for a light summer meal or as a side to your favorite grilled meats.
Ingredients:
– 1 cup uncooked white rice
– 2 cups water
– 1/4 cup goat cheese, crumbled
– 2 ripe peaches, sliced into wedges
– 2 tablespoons olive oil
– Salt and pepper, to taste
– Fresh mint leaves, for garnish (optional)
Instructions:
1. Preheat grill to medium-high heat.
2. Grill peach slices for 2-3 minutes per side, or until caramelized and slightly charred.
3. Cook rice according to package instructions using 2 cups of water.
4. In a large skillet, heat olive oil over medium heat. Add crumbled goat cheese and stir until melted and creamy.
5. Combine cooked rice with goat cheese mixture and stir to combine.
6. Top pilaf with grilled peaches and garnish with fresh mint leaves, if desired.
Cooking Time: 20-25 minutes
Chilled Coconut Rice Pudding with Berries
A refreshing twist on traditional rice pudding, this chilled dessert combines creamy coconut and sweet berries for a delightful summer treat.
Ingredients:
– 1 cup cooked white rice (cooled)
– 1/2 cup shredded coconut
– 1/4 cup granulated sugar
– 1/2 cup coconut milk
– 1/4 cup heavy cream
– 1 tablespoon unsweetened shredded coconut, toasted
– 1/2 cup mixed berries (such as blueberries, raspberries, blackberries)
– Salt to taste
Instructions:
1. In a medium saucepan, combine cooled rice, shredded coconut, sugar, and salt. Cook over medium heat, stirring constantly, until the mixture thickens and the coconut is lightly toasted.
2. Remove from heat and stir in coconut milk and heavy cream.
3. Pour into individual serving cups or a large baking dish. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
4. Just before serving, top with mixed berries and sprinkle with toasted shredded coconut.
Cooking Time: 15 minutes
Zesty Cilantro Lime Rice with Black Beans
A flavorful and nutritious one-pot dish that combines the freshness of lime, the pungency of cilantro, and the heartiness of black beans. Perfect as a side or main course.
Ingredients:
– 1 cup uncooked white rice
– 2 cups water
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 cup cooked black beans
– 1/4 cup chopped fresh cilantro
– Juice of 1 lime (about 2 tablespoons)
– Salt to taste
Instructions:
1. Heat the olive oil in a large saucepan over medium-high heat.
2. Add the diced onion and cook until translucent, about 3-4 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the uncooked rice and stir to coat with oil and mix with onions and garlic.
5. Add the water, black beans, chopped cilantro, and lime juice. Stir well to combine.
6. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes or until liquid is absorbed and rice is cooked.
7. Fluff with a fork and season with salt to taste.
Cooking Time: 25-30 minutes
Teriyaki Salmon with Sesame Ginger Rice
Experience the harmonious balance of sweet and savory flavors in this Asian-inspired dish, featuring tender salmon fillets smothered in a rich teriyaki glaze, served atop aromatic sesame ginger rice.
Ingredients:
– 4 salmon fillets (6 oz each)
– 1/2 cup teriyaki sauce
– 2 tbsp soy sauce
– 2 tbsp brown sugar
– 2 tsp grated fresh ginger
– 1/4 cup chopped green onions for garnish
– Sesame Ginger Rice (see below)
Sesame Ginger Rice:
– 1 cup uncooked white rice
– 2 cups water
– 1 tbsp sesame oil
– 1 tsp grated fresh ginger
– Salt to taste
Instructions:
1. Preheat oven to 400°F.
2. In a small bowl, whisk together teriyaki sauce, soy sauce, brown sugar, and grated ginger. Set aside.
3. Line a baking sheet with parchment paper. Place salmon fillets on the sheet.
4. Brush the teriyaki glaze evenly over both sides of the salmon.
5. Bake for 12-15 minutes or until cooked through.
6. Meanwhile, prepare Sesame Ginger Rice according to package instructions or cook separately using sesame oil and grated ginger.
Cooking Time: 20-25 minutes
Summer Squash and Pesto Rice Skillet
A flavorful one-pan dish perfect for warm weather, combining the sweetness of summer squash with the creaminess of pesto.
Ingredients:
– 1 cup uncooked white rice
– 2 cups water
– 1 tablespoon olive oil
– 1 medium zucchini, sliced into 1/4-inch thick rounds
– 1 medium yellow squash, sliced into 1/4-inch thick rounds
– 2 cloves garlic, minced
– 2 tablespoons pesto
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Cook rice according to package instructions using 2 cups of water.
2. Heat olive oil in a large skillet over medium-high heat. Add squash and cook for 3-4 minutes on each side, or until tender.
3. Add garlic to the skillet and cook for an additional minute.
4. Stir in pesto and cook for 1 minute.
5. Combine cooked rice with squash mixture; season with salt and pepper to taste.
6. Garnish with chopped parsley, if desired.
Cooking Time: 20-25 minutes
Tropical Coconut Rice with Grilled Pineapple
Escape to the islands with this sweet and savory dish that combines fluffy coconut-infused rice with caramelized grilled pineapple.
Ingredients:
– 1 cup uncooked white or brown rice
– 2 cups water
– 1/4 cup unsweetened shredded coconut
– 2 tablespoons coconut oil
– 1 ripe pineapple, cut into 1-inch slices
– 1 tablespoon honey
– Salt to taste
Instructions:
1. Cook the rice according to package instructions using 2 cups of water.
2. In a small pan, heat the coconut oil over medium heat. Add the unsweetened shredded coconut and cook, stirring frequently, until lightly toasted (about 5 minutes).
3. Stir the toasted coconut into the cooked rice.
4. Preheat grill or grill pan to medium-high heat. Brush pineapple slices with honey and season with salt. Grill for 2-3 minutes per side, or until caramelized and tender.
5. Serve the grilled pineapple on top of the coconut rice.
Cooking Time: 25-30 minutes
Cool Ranch-Style Rice and Bean Salad
This recipe combines the creamy flavor of Cool Ranch dressing with the comforting warmth of rice and beans, perfect for a quick and easy lunch or dinner.
Ingredients:
– 1 cup cooked white rice (preferably day-old)
– 1 can black beans, drained and rinsed
– 1/2 cup frozen peas and carrots
– 1/4 cup chopped fresh cilantro
– 2 tablespoons Cool Ranch dressing
– Salt and pepper to taste
– Optional: diced bell peppers or chopped scallions for added color and flavor
Instructions:
1. In a medium-sized bowl, combine cooked rice, black beans, peas and carrots, and cilantro.
2. Pour in the Cool Ranch dressing and stir until well combined.
3. Season with salt and pepper to taste.
4. Cover and refrigerate for at least 30 minutes to allow flavors to meld together.
5. Serve chilled or at room temperature.
Cooking Time: 10-15 minutes (mostly prep time)
Garlic Butter Shrimp and Lemon Rice
Elevate your seafood game with this flavorful and easy-to-make dish, perfect for a quick weeknight dinner or special occasion.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 tablespoons unsalted butter
– 3 cloves garlic, minced
– 1/4 cup freshly squeezed lemon juice
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a medium skillet, melt butter over medium-high heat.
3. Add garlic and sauté for 1 minute until fragrant.
4. Add shrimp and cook for 2-3 minutes per side, or until pink and cooked through.
5. Remove from heat and stir in lemon juice and olive oil.
6. Season with salt and pepper to taste.
Lemon Rice:
– 1 cup uncooked white rice
– 2 cups water
– 1 tablespoon freshly squeezed lemon juice
– 1 tablespoon olive oil
– Salt to taste
Cook rice according to package instructions, then stir in lemon juice and olive oil. Serve with garlic butter shrimp.
Cooking Time: 15-20 minutes
Caprese Rice Salad with Balsamic Glaze
This Caprese-inspired salad takes the classic combination of fresh mozzarella, tomatoes, and basil to new heights by adding creamy rice and a tangy balsamic glaze. Perfect for a light and refreshing meal or as a side dish for your next gathering.
Ingredients:
– 1 cup cooked white rice (preferably day-old)
– 2 large ripe tomatoes, diced
– 8 oz fresh mozzarella cheese, sliced
– 1/4 cup fresh basil leaves, chopped
– 2 tbsp olive oil
– 1 tbsp balsamic vinegar
– Salt and pepper to taste
Instructions:
1. In a medium bowl, combine cooked rice, diced tomatoes, and chopped basil.
2. Arrange mozzarella slices on top of the rice mixture.
3. Drizzle with olive oil and season with salt and pepper.
4. Meanwhile, whisk together balsamic vinegar and 1 tbsp water in a small saucepan.
5. Bring to a simmer over medium heat until slightly thickened (about 5 minutes).
6. Pour balsamic glaze over the salad and serve immediately.
Cooking Time: 15-20 minutes
Summary
Beat the heat this summer with these refreshing rice recipes! From classic coconut rice to innovative fusion dishes, there’s something for everyone. Try Lemon Herb Coconut Rice with Grilled Shrimp or Spicy Pineapple Fried Rice with Chicken. Cool down with a Mango Avocado Coconut Rice Salad or Watermelon and Feta Rice Salad. For a twist, go for Thai-Inspired Peanut Lime Rice Noodles or Mediterranean Orzo Rice Salad with Olives. These delightful recipes will keep you cool all summer long.
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