Greetings, summer-loving cooks! As the sun beats down and temperatures rise, we’re all craving meals that are light, vibrant, and utterly refreshing. That’s where rice comes in—it’s the perfect canvas for cool, seasonal flavors. We’ve gathered 20 delightful recipes to beat the heat and bring joy to your table. Get ready to explore these easy, mouthwatering dishes that will make your summer meals shine!
Lemon Herb Coconut Rice with Grilled Shrimp
Just when you need a bright, flavorful meal that comes together without fuss, this Lemon Herb Coconut Rice with Grilled Shrimp delivers. It’s a perfect balance of creamy, tangy, and smoky flavors, ideal for a quick weeknight dinner or a casual weekend lunch.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1.5 cups jasmine rice
– 1 (13.5 oz) can coconut milk
– 1 cup water
– 1 lemon, zested and juiced
– 2 tbsp olive oil, divided
– 1 lb large shrimp, peeled and deveined
– 3 cloves garlic, minced
– 1/4 cup fresh cilantro, chopped
– 1/4 cup fresh parsley, chopped
– 1 tsp salt
– 1/2 tsp black pepper
Instructions
1. Rinse 1.5 cups jasmine rice under cold water in a fine-mesh strainer until the water runs clear to remove excess starch.
2. In a medium saucepan, combine the rinsed rice, 1 (13.5 oz) can coconut milk, 1 cup water, and 1 tsp salt.
3. Bring the mixture to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 15 minutes until the liquid is absorbed.
4. While the rice cooks, pat 1 lb large shrimp dry with paper towels and season with 1/2 tsp black pepper.
5. Heat 1 tbsp olive oil in a grill pan or skillet over medium-high heat until it shimmers, about 2 minutes.
6. Add the shrimp to the pan in a single layer and cook for 2-3 minutes per side until opaque and lightly charred.
7. Remove the shrimp from the pan and set aside on a plate.
8. In the same pan, add the remaining 1 tbsp olive oil and sauté 3 cloves minced garlic for 30 seconds until fragrant.
9. Fluff the cooked rice with a fork and stir in the sautéed garlic, zest and juice of 1 lemon, 1/4 cup chopped cilantro, and 1/4 cup chopped parsley.
10. Gently fold the grilled shrimp into the rice mixture until evenly distributed.
Here’s the finished dish: the rice is luxuriously creamy from the coconut milk, with a vibrant pop of citrus and herbs, while the shrimp adds a smoky, tender bite. Serve it warm in bowls, garnished with extra lemon wedges for squeezing, or pack it cold for a refreshing picnic salad the next day.
Mango Avocado Coconut Rice Salad
Zesty and vibrant, this Mango Avocado Coconut Rice Salad brings tropical flavors to your table with minimal effort. Perfect for summer gatherings or a quick lunch, it combines sweet, creamy, and tangy elements in one refreshing bowl. Let’s walk through each step to ensure your salad turns out perfectly balanced and delicious.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1 cup jasmine rice
– 1 3/4 cups water
– 1/2 cup unsweetened shredded coconut
– 2 ripe mangoes
– 2 ripe avocados
– 1/4 cup fresh lime juice
– 2 tbsp olive oil
– 1/4 cup chopped fresh cilantro
– 1/4 tsp salt
Instructions
1. Rinse 1 cup jasmine rice under cold water in a fine-mesh strainer until the water runs clear, about 1 minute, to remove excess starch for fluffier rice.
2. In a medium saucepan, combine the rinsed rice and 1 3/4 cups water, bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes until the water is fully absorbed.
3. Remove the saucepan from heat, let the rice sit covered for 5 minutes, then fluff it with a fork and spread it on a baking sheet to cool to room temperature, which prevents clumping in the salad.
4. While the rice cools, toast 1/2 cup unsweetened shredded coconut in a dry skillet over medium heat for 3-4 minutes, stirring constantly, until golden brown and fragrant, then set aside to cool.
5. Peel and dice 2 ripe mangoes into 1/2-inch cubes, ensuring they are firm but sweet for the best texture.
6. Halve, pit, and dice 2 ripe avocados into similar-sized cubes, then gently toss them with 1 tbsp of the lime juice immediately to prevent browning.
7. In a large mixing bowl, whisk together the remaining lime juice, 2 tbsp olive oil, and 1/4 tsp salt until well combined to create a simple dressing.
8. Add the cooled rice, diced mangoes, avocados, toasted coconut, and 1/4 cup chopped fresh cilantro to the bowl with the dressing.
9. Gently fold all ingredients together until evenly coated, being careful not to mash the avocados.
10. Taste and adjust seasoning if needed, but avoid overmixing to maintain distinct textures.
Lusciously creamy from the avocado and crunchy from the toasted coconut, this salad offers a delightful contrast in every bite. The sweet mangoes and tangy lime dressing brighten the dish, making it ideal for serving alongside grilled fish or as a standalone meal. For a creative twist, try scooping it into lettuce cups or topping it with a sprinkle of chili flakes for a hint of heat.
Spicy Pineapple Fried Rice with Chicken
You’ve probably stared at leftover rice and wondered how to transform it into something spectacular. This Spicy Pineapple Fried Rice with Chicken does exactly that—turning simple ingredients into a vibrant, restaurant-worthy meal that’s surprisingly easy to master.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 1.5 lbs boneless, skinless chicken breast
– 2 tbsp vegetable oil, divided
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1 medium yellow onion
– 3 cloves garlic
– 1 red bell pepper
– 1 cup fresh pineapple chunks
– 3 cups cooked white rice, chilled
– 2 tbsp soy sauce
– 1 tbsp sriracha
– 2 large eggs
– 1/4 cup chopped green onions
Instructions
1. Cut 1.5 lbs boneless, skinless chicken breast into 1/2-inch cubes. Pat the cubes completely dry with paper towels to ensure a good sear.
2. Heat 1 tbsp vegetable oil in a large wok or skillet over medium-high heat until it shimmers, about 1 minute.
3. Add the chicken cubes in a single layer. Season with 1/2 tsp salt and 1/4 tsp black pepper. Cook undisturbed for 3 minutes to develop a golden-brown crust.
4. Flip each chicken piece and cook for another 3 minutes, or until the internal temperature reaches 165°F. Transfer the cooked chicken to a clean plate.
5. Dice 1 medium yellow onion and mince 3 cloves garlic. Core and dice 1 red bell pepper into 1/2-inch pieces.
6. Add the remaining 1 tbsp vegetable oil to the same wok over medium heat. Sauté the diced onion for 2 minutes until translucent.
7. Add the minced garlic and diced bell pepper. Cook for 3 minutes, stirring frequently, until the pepper softens slightly.
8. Add 1 cup fresh pineapple chunks and 3 cups chilled cooked white rice. Use the back of a spatula to gently break up any clumps of rice.
9. Pour 2 tbsp soy sauce and 1 tbsp sriracha evenly over the rice mixture. Stir-fry for 2 minutes until everything is well combined and heated through.
10. Push the rice mixture to one side of the wok. Crack 2 large eggs into the empty space and scramble them with a spatula for 1 minute until just set.
11. Fold the scrambled eggs into the rice mixture. Return the cooked chicken to the wok and add 1/4 cup chopped green onions. Toss everything together for 1 final minute to reheat the chicken.
12. Remove the wok from the heat. Serve immediately.
Zesty pineapple chunks caramelize slightly against the hot wok, creating pockets of sweet-tart flavor that balance the savory soy and spicy sriracha. The rice should be perfectly dry and separate, with tender chicken and crisp-tender vegetables in every bite. For a fun presentation, serve it in hollowed-out pineapple halves or top with extra green onions and a drizzle of sriracha.
Cool Cucumber and Mint Rice Salad
Gathering fresh ingredients for a light, refreshing side dish is the perfect way to embrace summer flavors. This cool cucumber and mint rice salad combines crisp vegetables with fluffy rice and a bright dressing for a dish that’s both simple and satisfying. Let’s walk through each step together to ensure your salad turns out perfectly every time.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– 1 cup long-grain white rice
– 2 cups water
– 1 large English cucumber
– 1/4 cup fresh mint leaves
– 1/4 cup fresh parsley leaves
– 1/4 cup red onion
– 1/4 cup olive oil
– 3 tbsp fresh lemon juice
– 1 tsp salt
– 1/2 tsp black pepper
Instructions
1. Rinse 1 cup of long-grain white rice under cold running water in a fine-mesh strainer for 1 minute to remove excess starch, which helps prevent clumping.
2. Combine the rinsed rice and 2 cups of water in a medium saucepan, bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 15 minutes until all water is absorbed.
3. While the rice cooks, dice 1 large English cucumber into 1/4-inch pieces, finely chop 1/4 cup red onion, and thinly slice 1/4 cup each of fresh mint and parsley leaves.
4. Transfer the cooked rice to a large mixing bowl and fluff it with a fork to separate the grains and allow it to cool for 10 minutes at room temperature.
5. In a small bowl, whisk together 1/4 cup olive oil, 3 tablespoons fresh lemon juice, 1 teaspoon salt, and 1/2 teaspoon black pepper until fully emulsified.
6. Add the diced cucumber, chopped red onion, sliced mint, and sliced parsley to the cooled rice in the large bowl.
7. Pour the dressing over the rice and vegetable mixture and gently toss with a large spoon until all ingredients are evenly coated.
8. Cover the bowl with plastic wrap and refrigerate the salad for at least 30 minutes to allow the flavors to meld and the salad to chill thoroughly.
9. Before serving, give the salad a final gentle toss to redistribute any settled dressing.
Fresh from the fridge, this salad offers a delightful contrast of fluffy rice and crunchy cucumber, with the mint and lemon providing a zesty, aromatic lift. For a creative twist, serve it alongside grilled chicken or fish, or pack it for a picnic where its cool, refreshing quality truly shines.
Grilled Vegetable and Basil Rice Bowl
Here’s a simple, satisfying meal that brings together smoky grilled vegetables and fragrant basil rice in one bowl. This recipe walks you through each stage methodically, so even if you’re new to grilling or rice prep, you’ll end up with a vibrant, flavorful dish.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 cup long-grain white rice
– 2 cups water
– 1/4 cup fresh basil leaves, chopped
– 2 tbsp olive oil
– 1 medium zucchini, sliced into 1/2-inch rounds
– 1 medium yellow bell pepper, seeded and cut into 1-inch strips
– 1 medium red onion, cut into 1/2-inch wedges
– 2 tbsp balsamic vinegar
– 1/2 tsp salt
– 1/4 tsp black pepper
Instructions
1. Rinse 1 cup of long-grain white rice under cold water in a fine-mesh strainer until the water runs clear to remove excess starch.
2. Combine the rinsed rice and 2 cups of water in a medium saucepan, bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 15 minutes until the water is absorbed. Tip: Avoid lifting the lid during cooking to ensure even steaming.
3. While the rice cooks, preheat a grill or grill pan to medium-high heat (about 400°F).
4. In a large bowl, toss 1 medium zucchini (sliced), 1 medium yellow bell pepper (cut), and 1 medium red onion (cut) with 2 tablespoons of olive oil, 2 tablespoons of balsamic vinegar, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper until evenly coated.
5. Place the vegetables on the preheated grill in a single layer and cook for 8–10 minutes, turning halfway through, until they are tender and have visible grill marks. Tip: Use tongs to flip the vegetables gently to prevent them from falling apart.
6. Remove the vegetables from the grill and let them rest for 2 minutes to allow the flavors to meld.
7. Fluff the cooked rice with a fork, then stir in 1/4 cup of chopped fresh basil leaves until evenly distributed. Tip: Add the basil just before serving to preserve its bright color and aroma.
8. Divide the basil rice among four bowls, top with the grilled vegetables, and serve immediately.
The result is a bowl with tender, slightly charred vegetables that contrast with the fluffy, herb-infused rice, offering a smoky-sweet flavor from the balsamic glaze. For a creative twist, drizzle with extra olive oil or sprinkle with crumbled feta cheese before serving.
Summer Corn and Tomato Coconut Rice
Kick off your summer cooking with this vibrant one-pot dish that combines sweet corn, juicy tomatoes, and creamy coconut rice. It’s a simple, satisfying meal that comes together quickly, perfect for busy weeknights or casual gatherings. Let’s walk through each step methodically to ensure perfect results every time.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 1 tbsp olive oil
– 1 small yellow onion, diced
– 2 cloves garlic, minced
– 1 cup long-grain white rice
– 1 13.5-oz can coconut milk
– 1 cup vegetable broth
– 2 ears fresh corn, kernels cut off
– 1 cup cherry tomatoes, halved
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/4 cup fresh basil, chopped
Instructions
1. Heat 1 tbsp olive oil in a large skillet or Dutch oven over medium heat until shimmering, about 1 minute.
2. Add 1 small diced yellow onion and cook, stirring occasionally, until translucent and soft, about 5 minutes.
3. Stir in 2 cloves minced garlic and cook until fragrant, about 30 seconds, being careful not to let it burn.
4. Add 1 cup long-grain white rice to the skillet and toast it, stirring constantly, for 2 minutes to enhance its nutty flavor—this helps prevent the rice from becoming gummy later.
5. Pour in 1 13.5-oz can coconut milk and 1 cup vegetable broth, then add 1/2 tsp salt and 1/4 tsp black pepper, stirring to combine.
6. Bring the mixture to a boil over high heat, then immediately reduce the heat to low and cover the skillet with a tight-fitting lid.
7. Simmer the rice for 15 minutes without lifting the lid to ensure even cooking and proper steam absorption.
8. After 15 minutes, remove the lid and gently fold in 2 ears fresh corn kernels and 1 cup halved cherry tomatoes, distributing them evenly throughout the rice.
9. Cover the skillet again and continue cooking over low heat for an additional 5 minutes, or until the rice is tender and has absorbed most of the liquid.
10. Turn off the heat and let the dish rest, covered, for 5 minutes to allow the flavors to meld and any residual moisture to be absorbed.
11. Uncover the skillet and stir in 1/4 cup chopped fresh basil just before serving to preserve its bright color and aroma.
You’ll notice the rice is fluffy and infused with a subtle coconut creaminess, while the corn adds a sweet crunch and the tomatoes burst with juicy acidity. For a creative twist, top it with grilled shrimp or serve alongside a crisp green salad for a complete summer meal.
Citrus Ginger Rice with Seared Scallops
Diving into a dish that balances bright citrus with warm ginger and perfectly seared scallops is easier than you might think. This recipe walks you through each step methodically, ensuring even beginners can achieve restaurant-quality results at home. Let’s start by gathering our ingredients and prepping our workspace.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 cup long-grain white rice
– 1 ¾ cups water
– 1 tablespoon olive oil
– 1 tablespoon grated fresh ginger
– 2 cloves garlic, minced
– Zest and juice of 1 orange
– Zest and juice of 1 lemon
– ½ teaspoon salt
– 12 large sea scallops, patted dry
– ¼ teaspoon black pepper
– 2 tablespoons butter
– 2 tablespoons chopped fresh parsley
Instructions
1. Rinse 1 cup of long-grain white rice under cold water in a fine-mesh strainer until the water runs clear to remove excess starch.
2. Combine the rinsed rice, 1 ¾ cups water, and ½ teaspoon salt in a medium saucepan, bring to a boil over high heat, then reduce heat to low, cover, and simmer for 18 minutes until the water is absorbed.
3. While the rice cooks, heat 1 tablespoon olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
4. Season 12 large sea scallops evenly with ¼ teaspoon black pepper, ensuring they are completely dry to promote a good sear.
5. Place the scallops in the hot skillet, leaving space between them, and sear without moving for 2–3 minutes until a golden-brown crust forms on the bottom.
6. Flip each scallop carefully with tongs and cook for another 1–2 minutes until opaque and firm to the touch, then transfer to a plate.
7. In the same skillet, reduce heat to medium and add 1 tablespoon grated fresh ginger and 2 cloves minced garlic, sautéing for 1 minute until fragrant.
8. Stir in the zest and juice of 1 orange and 1 lemon, scraping up any browned bits from the pan for extra flavor.
9. Remove the skillet from heat and whisk in 2 tablespoons butter until melted and emulsified into the citrus sauce.
10. Fluff the cooked rice with a fork and gently fold in the citrus-ginger sauce and 2 tablespoons chopped fresh parsley until evenly combined.
11. Divide the rice among plates and top with the seared scallops.
Vibrant and aromatic, this dish offers a delightful contrast between the fluffy, citrus-infused rice and the tender, caramelized scallops. For a creative twist, try serving it over a bed of sautéed greens or garnishing with extra orange zest to enhance the bright notes, making it a versatile centerpiece for any occasion.
Watermelon and Feta Rice Salad
Bursting with refreshing summer flavors, this Watermelon and Feta Rice Salad is a vibrant, no-cook dish perfect for picnics or potlucks. It combines sweet watermelon, salty feta, and fluffy rice for a satisfying meal that comes together in minutes. Follow these simple steps to create a colorful salad that’s as easy to make as it is delicious.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– 2 cups cooked and cooled white rice
– 3 cups cubed seedless watermelon
– 1 cup crumbled feta cheese
– 1/4 cup chopped fresh mint
– 1/4 cup chopped fresh basil
– 2 tablespoons extra virgin olive oil
– 2 tablespoons fresh lime juice
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
Instructions
1. Place 2 cups of cooked and cooled white rice in a large mixing bowl.
2. Add 3 cups of cubed seedless watermelon to the bowl with the rice.
3. Add 1 cup of crumbled feta cheese to the bowl.
4. Add 1/4 cup of chopped fresh mint and 1/4 cup of chopped fresh basil to the bowl.
5. In a small bowl, whisk together 2 tablespoons of extra virgin olive oil and 2 tablespoons of fresh lime juice until emulsified.
6. Pour the olive oil and lime juice dressing over the rice mixture in the large bowl.
7. Sprinkle 1/2 teaspoon of salt and 1/4 teaspoon of black pepper over the salad.
8. Gently toss all ingredients together with a large spoon until evenly combined, being careful not to crush the watermelon.
9. Transfer the salad to a serving dish or individual plates.
A delightful contrast of textures and flavors, this salad offers juicy watermelon, creamy feta, and fluffy rice in every bite. Serve it immediately for the best freshness, or pair it with grilled chicken for a heartier meal.
Thai-Inspired Peanut Lime Rice Noodles
Whether you’re craving takeout flavors without the delivery fee or need a quick weeknight dinner, these Thai-inspired peanut lime rice noodles deliver vibrant taste with minimal effort. With a creamy peanut sauce and zesty lime, this dish comes together in under 30 minutes for a satisfying meal that feels both familiar and exciting.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 8 ounces rice noodles
– 2 tablespoons vegetable oil
– 1 pound boneless, skinless chicken breast, cut into 1-inch pieces
– 1 red bell pepper, thinly sliced
– 3 cloves garlic, minced
– 1/2 cup creamy peanut butter
– 1/4 cup low-sodium soy sauce
– 3 tablespoons lime juice
– 1 tablespoon honey
– 1/4 cup water
– 1/4 cup chopped roasted peanuts
– 1/4 cup fresh cilantro leaves
– 1 lime, cut into wedges
Instructions
1. Place 8 ounces of rice noodles in a large bowl and cover completely with hot water from the tap, letting them soak for 10 minutes until pliable but still firm.
2. Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat until it shimmers, about 1 minute.
3. Add 1 pound of boneless, skinless chicken breast pieces to the skillet in a single layer, cooking undisturbed for 3 minutes to develop a golden sear.
4. Flip the chicken pieces and cook for another 3 minutes until no pink remains and the internal temperature reaches 165°F.
5. Transfer the cooked chicken to a clean plate using a slotted spoon, leaving any oil in the skillet.
6. Add 1 thinly sliced red bell pepper to the skillet, stirring frequently for 2 minutes until slightly softened.
7. Stir in 3 minced garlic cloves and cook for 30 seconds until fragrant, being careful not to let it burn.
8. Reduce the heat to low and whisk together 1/2 cup creamy peanut butter, 1/4 cup low-sodium soy sauce, 3 tablespoons lime juice, 1 tablespoon honey, and 1/4 cup water in the skillet until smooth and creamy.
9. Drain the soaked rice noodles thoroughly and add them directly to the skillet, tossing with tongs to coat evenly in the sauce.
10. Return the cooked chicken to the skillet, gently folding everything together until heated through, about 2 minutes.
11. Remove the skillet from the heat and garnish with 1/4 cup chopped roasted peanuts and 1/4 cup fresh cilantro leaves.
12. Serve immediately with lime wedges on the side for squeezing over individual portions.
Zesty lime brightens the rich peanut sauce, while the rice noodles remain pleasantly chewy against tender chicken and crisp peppers. For a fun twist, serve it in lettuce cups or top with a fried egg for extra protein, making this versatile dish perfect for customizing to your taste.
Jerk Chicken with Coconut Rice and Mango Salsa
Oftentimes, the best meals are those that transport your taste buds to a tropical paradise without ever leaving your kitchen. This recipe for jerk chicken with coconut rice and mango salsa does exactly that, combining bold, spicy, and sweet flavors in a methodical way that’s perfect for beginners. Let’s walk through each step together to create this vibrant dish.
Serving: 4 | Pre Time: 30 minutes | Cooking Time: 45 minutes
Ingredients
– 4 boneless, skinless chicken breasts
– 1 cup jasmine rice
– 1 13.5-ounce can coconut milk
– 1 cup water
– 2 tbsp jerk seasoning
– 1 tbsp olive oil
– 1 mango, diced
– 1/2 red onion, finely chopped
– 1 jalapeño, seeded and minced
– 1/4 cup fresh cilantro, chopped
– 2 tbsp lime juice
– 1 tsp salt
Instructions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Pat the chicken breasts dry with paper towels to ensure even browning.
3. Rub 2 tbsp jerk seasoning all over the chicken breasts until fully coated.
4. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
5. Place the chicken in the skillet and sear for 3-4 minutes per side until golden brown.
6. Transfer the chicken to the prepared baking sheet and bake for 20-25 minutes, or until the internal temperature reaches 165°F.
7. While the chicken bakes, rinse 1 cup jasmine rice under cold water until the water runs clear to remove excess starch.
8. In a medium saucepan, combine the rinsed rice, 1 13.5-ounce can coconut milk, 1 cup water, and 1 tsp salt.
9. Bring the mixture to a boil over high heat, then reduce to low, cover, and simmer for 18-20 minutes until the liquid is absorbed.
10. Remove the rice from heat and let it sit, covered, for 5 minutes to steam and fluff up.
11. In a medium bowl, combine 1 diced mango, 1/2 finely chopped red onion, 1 minced jalapeño, 1/4 cup chopped cilantro, and 2 tbsp lime juice for the salsa.
12. Stir the salsa gently until all ingredients are evenly mixed.
13. Slice the baked chicken against the grain for tender pieces.
14. Serve the sliced chicken over the coconut rice, topped with the mango salsa.
Now, you have a complete meal with juicy, spice-rubbed chicken, creamy coconut rice, and a fresh, tangy salsa. Notice how the tender chicken pairs perfectly with the fluffy rice and vibrant salsa, creating a balance of heat and sweetness. For a creative twist, try serving it in bowls with extra lime wedges on the side to brighten the flavors even more.
Mediterranean Orzo Rice Salad with Olives
Unlock the vibrant flavors of the Mediterranean with this simple yet satisfying orzo rice salad, perfect for a light lunch or a colorful side dish that comes together with minimal effort. Using pantry staples and fresh ingredients, you’ll create a balanced meal that’s both nutritious and delicious, ideal for meal prep or last-minute gatherings.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 cup orzo
– 2 cups water
– 1/2 teaspoon salt
– 1/4 cup extra virgin olive oil
– 2 tablespoons lemon juice
– 1/2 cup pitted kalamata olives, halved
– 1/2 cup cherry tomatoes, halved
– 1/4 cup red onion, finely chopped
– 1/4 cup fresh parsley, chopped
– 1/4 cup feta cheese, crumbled
Instructions
1. Bring 2 cups of water to a boil in a medium saucepan over high heat.
2. Add 1 cup of orzo and 1/2 teaspoon of salt to the boiling water, stirring once to prevent sticking.
3. Reduce the heat to medium and cook the orzo for 8-10 minutes, stirring occasionally, until it is tender but still firm to the bite.
4. Drain the orzo in a fine-mesh strainer and rinse it under cold water for 30 seconds to stop the cooking process and cool it quickly.
5. Transfer the cooled orzo to a large mixing bowl.
6. In a small bowl, whisk together 1/4 cup of extra virgin olive oil and 2 tablespoons of lemon juice until emulsified.
7. Pour the dressing over the orzo in the large bowl and toss gently to coat evenly.
8. Add 1/2 cup of halved kalamata olives, 1/2 cup of halved cherry tomatoes, 1/4 cup of finely chopped red onion, and 1/4 cup of chopped fresh parsley to the bowl.
9. Toss all ingredients together until well combined.
10. Gently fold in 1/4 cup of crumbled feta cheese to avoid breaking it up too much.
11. Cover the bowl with plastic wrap and refrigerate the salad for at least 30 minutes to allow the flavors to meld.
12. Serve the salad chilled, optionally garnished with extra parsley or a drizzle of olive oil.
This salad boasts a delightful contrast of textures, with the chewy orzo, juicy tomatoes, and briny olives creating a satisfying bite. The bright lemon dressing and creamy feta balance the savory notes, making it a versatile dish that pairs well with grilled chicken or can be enjoyed on its own for a refreshing meal.
Grilled Peach and Goat Cheese Rice Pilaf
Perfect for a summer gathering or a cozy weeknight dinner, this grilled peach and goat cheese rice pilaf transforms simple ingredients into a vibrant, satisfying meal. Prepare to layer sweet, smoky, and tangy flavors over fluffy rice in a straightforward process that builds confidence in the kitchen.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 cup long-grain white rice
– 2 cups water
– 1/2 teaspoon salt
– 2 tablespoons olive oil
– 2 ripe peaches, pitted and sliced into 1/2-inch wedges
– 4 ounces goat cheese, crumbled
– 1/4 cup chopped fresh basil
– 1 tablespoon balsamic glaze
Instructions
1. Rinse 1 cup of long-grain white rice under cold water in a fine-mesh strainer until the water runs clear to remove excess starch for fluffier grains.
2. Combine the rinsed rice, 2 cups of water, and 1/2 teaspoon salt in a medium saucepan, bring to a boil over high heat, then reduce to a simmer, cover, and cook for 18 minutes without stirring.
3. While the rice cooks, preheat a grill or grill pan to medium-high heat (about 400°F) and brush the peach wedges with 1 tablespoon of olive oil to prevent sticking.
4. Place the peach wedges on the grill and cook for 2-3 minutes per side until they develop distinct grill marks and soften slightly.
5. Remove the peaches from the grill and set aside on a plate; after 18 minutes, remove the rice from heat, keep covered, and let it steam off-heat for 5 minutes to finish cooking.
6. Fluff the cooked rice with a fork, then gently fold in the grilled peaches, 4 ounces of crumbled goat cheese, 1/4 cup of chopped fresh basil, and the remaining 1 tablespoon of olive oil until evenly distributed.
7. Drizzle 1 tablespoon of balsamic glaze over the pilaf just before serving to add a sweet-tart accent that complements the peaches.
This dish delights with a creamy texture from the melted goat cheese against the firm rice and juicy peaches, offering a balance of smoky, sweet, and tangy notes. Try serving it warm alongside grilled chicken or as a standout vegetarian main for a refreshing twist on classic pilaf.
Chilled Coconut Rice Pudding with Berries
Perfect for a warm afternoon or a light dessert, this chilled coconut rice pudding with berries combines creamy texture with fresh fruit. Preparing it involves simple steps that yield a refreshing treat, ideal for beginners looking to master a no-bake recipe.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
- 1 cup short-grain white rice
- 2 cups water
- 1 (13.5 oz) can full-fat coconut milk
- 1/2 cup granulated sugar
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1 cup mixed fresh berries (such as strawberries, blueberries, and raspberries)
Instructions
- Rinse 1 cup short-grain white rice under cold water in a fine-mesh strainer until the water runs clear to remove excess starch.
- Combine the rinsed rice and 2 cups water in a medium saucepan over high heat, bringing it to a boil.
- Reduce the heat to low, cover the saucepan, and simmer for 15 minutes until the rice absorbs most of the water and becomes tender.
- Stir in 1 (13.5 oz) can full-fat coconut milk, 1/2 cup granulated sugar, and 1/4 tsp salt into the saucepan.
- Cook the mixture uncovered over medium heat for 10 minutes, stirring frequently to prevent sticking, until it thickens to a pudding-like consistency.
- Remove the saucepan from the heat and stir in 1 tsp vanilla extract for added flavor.
- Transfer the pudding to a bowl and let it cool at room temperature for 30 minutes, then cover and refrigerate for at least 2 hours until chilled.
- Wash and pat dry 1 cup mixed fresh berries, slicing any larger berries like strawberries into halves.
- Spoon the chilled pudding into serving bowls and top evenly with the prepared berries.
Buttery and smooth from the coconut milk, this pudding pairs beautifully with the tart burst of berries. For a creative twist, try layering it in glasses with granola or drizzling with honey before serving to enhance the sweetness.
Zesty Cilantro Lime Rice with Black Beans
You’ve probably stared at a pot of plain rice and wished it had more personality—this zesty cilantro lime rice with black beans is the vibrant, flavor-packed side dish you’ve been craving. It’s a simple, one-pot recipe that transforms basic pantry staples into a bright, satisfying accompaniment for tacos, bowls, or grilled proteins.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 1 cup long-grain white rice
– 1 ¾ cups water
– 1 tablespoon olive oil
– ½ teaspoon salt
– 1 (15-ounce) can black beans, drained and rinsed
– ¼ cup fresh lime juice (from about 2 limes)
– ½ cup finely chopped fresh cilantro
– ¼ teaspoon ground cumin
Instructions
1. Rinse the 1 cup of long-grain white rice under cold water in a fine-mesh strainer until the water runs clear to remove excess starch, which helps prevent clumping.
2. Heat 1 tablespoon of olive oil in a medium saucepan over medium heat for 30 seconds until shimmering.
3. Add the rinsed rice to the saucepan and toast it, stirring constantly, for 2 minutes until lightly golden and fragrant.
4. Pour in 1 ¾ cups of water and add ½ teaspoon of salt, then bring the mixture to a boil over high heat.
5. Once boiling, reduce the heat to low, cover the saucepan tightly with a lid, and simmer for 15 minutes without lifting the lid to allow the rice to steam properly.
6. After 15 minutes, remove the saucepan from the heat and let it sit, covered, for 5 minutes to finish absorbing any residual moisture.
7. Fluff the cooked rice gently with a fork to separate the grains.
8. Stir in the drained and rinsed black beans, ¼ cup of fresh lime juice, ½ cup of finely chopped fresh cilantro, and ¼ teaspoon of ground cumin until evenly combined.
9. Taste and adjust seasoning if needed, then serve immediately while warm.
Uncover a dish with a fluffy, tender texture and a bright, tangy flavor from the lime, balanced by the earthy beans and fresh cilantro. It’s perfect as a base for burrito bowls or alongside grilled chicken, adding a pop of color and zest to any meal.
Teriyaki Salmon with Sesame Ginger Rice
Often, weeknight dinners need a quick yet impressive solution that feels both nourishing and restaurant-worthy. Our Teriyaki Salmon with Sesame Ginger Rice is exactly that—a perfectly balanced, one-pan meal where sweet-savory glaze meets fluffy, aromatic rice.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 4 (6-ounce) salmon fillets, skin-on
– 1 cup white rice
– 2 cups water
– 1/4 cup low-sodium soy sauce
– 3 tablespoons honey
– 1 tablespoon rice vinegar
– 2 teaspoons grated fresh ginger
– 2 cloves garlic, minced
– 1 tablespoon sesame oil
– 1 tablespoon vegetable oil
– 2 green onions, thinly sliced
– 1 tablespoon sesame seeds
– 1/4 teaspoon black pepper
Instructions
1. Rinse 1 cup of white rice under cold water in a fine-mesh strainer until the water runs clear to remove excess starch for fluffier grains.
2. Combine the rinsed rice and 2 cups of water in a medium saucepan, bring to a boil over high heat, then reduce heat to low, cover, and simmer for 18 minutes until the water is fully absorbed.
3. While the rice cooks, pat 4 salmon fillets dry with paper towels and season both sides with 1/4 teaspoon black pepper.
4. Heat 1 tablespoon vegetable oil in a large non-stick skillet over medium-high heat until shimmering, about 2 minutes.
5. Place the salmon fillets skin-side down in the skillet and cook undisturbed for 5 minutes to crisp the skin.
6. Flip the salmon fillets and cook for another 4 minutes until the internal temperature reaches 145°F, then transfer to a plate.
7. In the same skillet, reduce heat to medium and add 1 tablespoon sesame oil, 2 teaspoons grated ginger, and 2 minced garlic cloves, sautéing for 1 minute until fragrant.
8. Stir in 1/4 cup soy sauce, 3 tablespoons honey, and 1 tablespoon rice vinegar, bringing the mixture to a simmer for 2 minutes until slightly thickened into a glaze.
9. Return the salmon to the skillet, spooning the glaze over the fillets, and cook for 1 minute to coat evenly.
10. Fluff the cooked rice with a fork and fold in the sautéed ginger-garlic mixture from the skillet, 2 sliced green onions, and 1 tablespoon sesame seeds.
11. Serve the glazed salmon immediately over the sesame ginger rice.
Succulent salmon with a sticky, glossy teriyaki coating pairs beautifully with the nutty, ginger-infused rice for a textural contrast. For a vibrant twist, top with extra green onions and a sprinkle of red pepper flakes, or serve alongside steamed broccoli to soak up the extra sauce.
Summer Squash and Pesto Rice Skillet
Gathering fresh summer produce can lead to delightful one-pan meals, and this skillet dish is a perfect example. It transforms simple ingredients into a vibrant, satisfying dinner that comes together quickly, making it ideal for busy weeknights when you want something wholesome without much fuss. Follow these methodical steps to create a flavorful meal that highlights seasonal squash and aromatic pesto.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 1 tablespoon olive oil
– 1 medium yellow onion, diced
– 2 cloves garlic, minced
– 2 medium summer squash, sliced into 1/4-inch rounds
– 1 cup long-grain white rice
– 2 cups vegetable broth
– 1/4 cup prepared basil pesto
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 cup grated Parmesan cheese
Instructions
1. Heat 1 tablespoon olive oil in a large skillet over medium heat until it shimmers, about 1 minute.
2. Add 1 medium diced yellow onion and cook, stirring occasionally, until translucent and soft, about 5 minutes.
3. Stir in 2 cloves minced garlic and cook until fragrant, about 30 seconds, being careful not to let it burn.
4. Add 2 medium sliced summer squash and cook, stirring occasionally, until slightly tender and bright, about 4 minutes.
5. Pour in 1 cup long-grain white rice and toast it with the vegetables, stirring constantly, for 1 minute to enhance its nutty flavor.
6. Add 2 cups vegetable broth, 1/4 cup prepared basil pesto, 1/2 teaspoon salt, and 1/4 teaspoon black pepper, stirring to combine all ingredients evenly.
7. Bring the mixture to a boil, then reduce the heat to low, cover the skillet with a tight-fitting lid, and simmer for 18 minutes without stirring.
8. Remove the skillet from the heat and let it sit, covered, for 5 minutes to allow the rice to absorb any remaining liquid and become fluffy.
9. Fluff the rice and vegetables gently with a fork, then sprinkle 1/4 cup grated Parmesan cheese over the top.
10. Serve the skillet directly from the pan while warm.
Just cooked, this dish offers a tender yet slightly firm texture from the squash and fluffy rice, with a rich, herbaceous flavor from the pesto that permeates every bite. For a creative twist, top it with grilled shrimp or a squeeze of lemon juice to brighten the flavors, making it a versatile centerpiece for summer gatherings.
Tropical Coconut Rice with Grilled Pineapple
Kick off your holiday cooking with this vibrant, tropical-inspired dish that brings sunshine to your table even in winter. Combining creamy coconut rice with sweet grilled pineapple, it’s a simple yet impressive side that pairs beautifully with grilled proteins or stands alone as a light meal. Let’s walk through each step methodically to ensure perfect results every time.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 1 cup jasmine rice
– 1 ½ cups coconut milk
– ½ cup water
– 1 tablespoon coconut oil
– ½ teaspoon salt
– 1 fresh pineapple
– 2 tablespoons brown sugar
– 1 tablespoon lime juice
Instructions
1. Rinse 1 cup jasmine rice under cold water in a fine-mesh strainer until the water runs clear, which removes excess starch for fluffier rice.
2. In a medium saucepan, combine the rinsed rice, 1 ½ cups coconut milk, ½ cup water, 1 tablespoon coconut oil, and ½ teaspoon salt.
3. Bring the mixture to a boil over medium-high heat, then immediately reduce the heat to low and cover the saucepan with a tight-fitting lid.
4. Simmer the rice for 18 minutes without lifting the lid, which allows steam to build and cook the rice evenly.
5. While the rice cooks, peel 1 fresh pineapple, remove the core, and slice it into ½-inch thick rings.
6. Preheat a grill or grill pan to medium-high heat (about 400°F) and lightly oil the grates to prevent sticking.
7. In a small bowl, mix 2 tablespoons brown sugar and 1 tablespoon lime juice to create a glaze.
8. Place the pineapple rings on the preheated grill and cook for 3–4 minutes per side until grill marks appear and the fruit softens slightly.
9. Brush the pineapple with the brown sugar glaze during the last minute of grilling to caramelize the surface without burning.
10. After 18 minutes, remove the saucepan from the heat and let the rice sit covered for 5 minutes, then fluff it with a fork to separate the grains.
11. Serve the coconut rice topped with the grilled pineapple rings.
Lusciously creamy with a subtle coconut aroma, the rice contrasts wonderfully with the caramelized, tangy-sweet pineapple. For a creative twist, dice the grilled pineapple and fold it into the rice before serving, or add a sprinkle of toasted coconut flakes for extra crunch. This dish is versatile enough for a holiday feast or a casual weeknight dinner, bringing tropical flair to any occasion.
Cool Ranch-Style Rice and Bean Salad
On a sweltering summer day, nothing beats a refreshing, protein-packed salad that comes together with minimal effort. This cool ranch-style rice and bean salad is the perfect make-ahead dish for picnics, potlucks, or a quick, satisfying lunch, combining creamy, tangy, and crunchy elements in every bite.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1 cup long-grain white rice
– 1 ¾ cups water
– 1 (15 oz) can black beans, drained and rinsed
– 1 cup frozen corn kernels
– 1 red bell pepper, finely diced
– ½ cup mayonnaise
– ¼ cup sour cream
– 2 tbsp fresh lime juice
– 1 tsp garlic powder
– 1 tsp onion powder
– 1 tsp dried dill
– ½ tsp salt
– ¼ tsp black pepper
– ¼ cup fresh cilantro, chopped
Instructions
1. Rinse 1 cup of long-grain white rice under cold water in a fine-mesh strainer until the water runs clear to remove excess starch.
2. Combine the rinsed rice and 1 ¾ cups of water in a medium saucepan over high heat and bring to a boil.
3. Once boiling, reduce the heat to low, cover the saucepan tightly, and simmer for 18 minutes until the water is fully absorbed.
4. Remove the saucepan from the heat, keep it covered, and let the rice steam off the heat for 5 minutes to finish cooking.
5. Fluff the cooked rice with a fork and spread it in a thin layer on a large baking sheet to cool completely to room temperature for about 10 minutes.
6. While the rice cools, drain and rinse 1 can of black beans thoroughly in a colander under cold running water.
7. Thaw 1 cup of frozen corn kernels by placing them in a bowl and running warm water over them for 1 minute, then drain well.
8. Finely dice 1 red bell pepper into ¼-inch pieces for even distribution in the salad.
9. In a large mixing bowl, whisk together ½ cup mayonnaise, ¼ cup sour cream, 2 tbsp fresh lime juice, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp dried dill, ½ tsp salt, and ¼ tsp black pepper until smooth and fully combined.
10. Add the cooled rice, drained black beans, thawed corn, diced red bell pepper, and ¼ cup chopped fresh cilantro to the bowl with the dressing.
11. Gently fold all ingredients together with a spatula until evenly coated with the dressing, being careful not to mash the beans.
12. Cover the bowl tightly with plastic wrap and refrigerate the salad for at least 1 hour to allow the flavors to meld.
Keep this salad chilled until ready to serve for the best texture and food safety. The rice soaks up the creamy, herbaceous ranch dressing, while the black beans and corn add hearty bites and a slight sweetness that balances the tangy lime. For a creative twist, serve it in lettuce cups as a light lunch or alongside grilled chicken for a complete meal.
Garlic Butter Shrimp and Lemon Rice
For a quick yet impressive weeknight dinner, this garlic butter shrimp with lemon rice delivers restaurant-quality flavor in under 30 minutes. Follow these methodical steps to create a balanced dish where the bright citrus rice perfectly complements the rich, savory shrimp.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 1 cup long-grain white rice
– 2 cups water
– 2 lemons
– 4 tbsp unsalted butter
– 1 lb large shrimp, peeled and deveined
– 6 cloves garlic, minced
– 1/4 cup fresh parsley, chopped
– 1 tsp salt
– 1/2 tsp black pepper
– 2 tbsp olive oil
Instructions
1. Rinse 1 cup of long-grain white rice under cold water in a fine-mesh strainer until the water runs clear to remove excess starch.
2. Combine the rinsed rice and 2 cups of water in a medium saucepan and bring to a boil over high heat.
3. Once boiling, reduce the heat to low, cover the saucepan, and simmer for 15 minutes until the water is fully absorbed.
4. While the rice cooks, zest and juice 2 lemons, keeping the zest and juice separate.
5. Pat 1 lb of large shrimp completely dry with paper towels to ensure a good sear.
6. Season the shrimp evenly with 1 tsp salt and 1/2 tsp black pepper.
7. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
8. Add the shrimp to the skillet in a single layer and cook for 2 minutes per side until opaque and lightly browned.
9. Transfer the cooked shrimp to a plate and set aside.
10. Reduce the skillet heat to medium and melt 4 tbsp unsalted butter.
11. Add 6 cloves of minced garlic to the butter and sauté for 1 minute until fragrant but not browned.
12. Stir the cooked rice into the garlic butter mixture until well coated.
13. Add the lemon zest and juice to the rice, stirring to combine evenly.
14. Return the shrimp to the skillet and gently toss with the rice.
15. Remove from heat and stir in 1/4 cup chopped fresh parsley.
Enjoy the contrasting textures of tender shrimp against fluffy, citrus-infused rice. The garlic butter sauce clings to each grain, creating a cohesive dish that’s bright yet comforting. For a fresh twist, serve it alongside a simple arugula salad or top with extra lemon wedges for squeezing.
Caprese Rice Salad with Balsamic Glaze
Savor the fresh, vibrant flavors of summer in this easy-to-make Caprese Rice Salad with Balsamic Glaze. This dish combines the classic Italian trio of tomatoes, mozzarella, and basil with fluffy rice and a sweet-tangy glaze for a satisfying meal that’s perfect for picnics, potlucks, or a quick weeknight dinner. You’ll love how simple it is to assemble while delivering restaurant-quality taste.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1 cup long-grain white rice
– 2 cups water
– 1/2 teaspoon salt
– 1 pint cherry tomatoes, halved
– 8 ounces fresh mozzarella cheese, cubed
– 1/4 cup fresh basil leaves, thinly sliced
– 1/4 cup extra-virgin olive oil
– 2 tablespoons balsamic vinegar
– 1 tablespoon honey
– 1/4 teaspoon black pepper
Instructions
1. Rinse 1 cup of long-grain white rice under cold water in a fine-mesh strainer until the water runs clear to remove excess starch.
2. In a medium saucepan, combine the rinsed rice, 2 cups of water, and 1/2 teaspoon of salt.
3. Bring the mixture to a boil over high heat, then reduce the heat to low, cover the saucepan, and simmer for 18 minutes until the rice is tender and the water is absorbed.
4. Remove the saucepan from the heat and let the rice sit, covered, for 5 minutes to steam and fluff up.
5. While the rice cooks, halve 1 pint of cherry tomatoes and cube 8 ounces of fresh mozzarella cheese into 1/2-inch pieces.
6. Thinly slice 1/4 cup of fresh basil leaves using a sharp knife to prevent bruising.
7. In a small saucepan over medium heat, combine 2 tablespoons of balsamic vinegar and 1 tablespoon of honey, stirring constantly for 3-4 minutes until the mixture thickens to a syrup consistency that coats the back of a spoon.
8. Transfer the cooked rice to a large mixing bowl and let it cool to room temperature for 10 minutes to prevent the cheese from melting.
9. Add the halved cherry tomatoes, cubed mozzarella, and sliced basil to the bowl with the cooled rice.
10. In a small bowl, whisk together 1/4 cup of extra-virgin olive oil and 1/4 teaspoon of black pepper until emulsified.
11. Pour the olive oil mixture over the rice salad and gently toss to combine all ingredients evenly.
12. Drizzle the prepared balsamic glaze over the top of the salad just before serving.
Mouthwatering and refreshing, this salad offers a delightful contrast of textures with fluffy rice, juicy tomatoes, and creamy mozzarella. The sweet balsamic glaze adds a glossy finish that enhances the fresh basil aroma. For a creative twist, serve it in hollowed-out bell peppers or alongside grilled chicken for a heartier meal.
Summary
Delightful! These 20 refreshing rice recipes are your ticket to easy, vibrant summer meals. From cool salads to hearty bowls, there’s something for every craving. We’d love to hear which one becomes your new favorite—drop a comment below! If you enjoyed this roundup, please share it on Pinterest to spread the summer inspiration. Happy cooking!
