20+ Rice Dinners From Around the World

Rice is the ultimate weeknight hero, and every corner of the world has its own way of turning it into dinner. From fragrant biryani to creamy risotto to smoky jambalaya, these twenty global rice dinners bring big flavor with simple ingredients. Pick one tonight and take your taste buds on a trip around the world.

1. Chicken Biryani

Prep: 20 min | Cook: 40 min | Total: 60 min

Ingredients

• 2 cups basmati rice, soaked 30 minutes
• 1 lb chicken thighs, cut into pieces
• 1 cup plain yogurt
• 2 tbsp biryani spice mix
• 2 onions, thinly sliced and fried
• Fresh cilantro and mint, for garnish

Instructions

1. Marinate the chicken in yogurt, biryani spice mix, and salt for at least 30 minutes.
2. Boil the soaked rice until 70 percent cooked, then drain.
3. Layer rice and marinated chicken in a heavy pot, topping with fried onions.
4. Cover tightly and cook on low for 25 minutes until the chicken is done.
5. Garnish with cilantro and mint, and serve hot.

2. Shrimp Paella

Prep: 15 min | Cook: 35 min | Total: 50 min

Ingredients

• 1 and 1/2 cups paella rice
• 12 large shrimp, peeled and deveined
• 1 tsp saffron threads soaked in warm broth
• 1 red bell pepper, sliced
• 1 cup frozen peas
• 3 cups chicken broth

Instructions

1. Sear the shrimp in a wide pan for 2 minutes per side and set aside.
2. In the same pan, soften the pepper, then stir in the rice to toast it.
3. Add the saffron broth and simmer for 18 minutes without stirring.
4. Scatter the peas and shrimp over the top and cook 5 more minutes.
5. Rest for 5 minutes, then serve straight from the pan.

3. Vegetable Fried Rice

Prep: 10 min | Cook: 15 min | Total: 25 min

Ingredients

• 3 cups cooked jasmine rice, chilled
• 2 eggs, beaten
• 1 cup mixed diced carrots, peas, and corn
• 3 tbsp soy sauce
• 2 green onions, sliced
• 1 tbsp sesame oil

Instructions

1. Scramble the eggs in a hot wok and set aside.
2. Stir-fry the vegetables for 3 minutes until crisp-tender.
3. Add the chilled rice and toss for 4 minutes, breaking up clumps.
4. Stir in the soy sauce, sesame oil, and scrambled egg.
5. Garnish with green onions and serve immediately.

4. Wild Mushroom Risotto

Prep: 10 min | Cook: 35 min | Total: 45 min

Ingredients

• 1 and 1/2 cups arborio rice
• 8 oz mixed wild mushrooms, sliced
• 5 cups warm vegetable broth
• 1/2 cup grated parmesan cheese
• 2 tbsp butter
• Fresh thyme leaves

Instructions

1. Sear the mushrooms in butter until golden and set aside.
2. Toast the rice in the same pot for 2 minutes.
3. Add warm broth one ladle at a time, stirring until absorbed, about 20 minutes.
4. Fold in the mushrooms, parmesan, and thyme.
5. Rest 2 minutes for extra creaminess, then serve.

5. Teriyaki Salmon Rice Bowls

Prep: 10 min | Cook: 15 min | Total: 25 min

Ingredients

• 4 salmon fillets
• 1/3 cup teriyaki sauce
• 3 cups cooked white rice
• 1 cup edamame, shelled
• 1 avocado, sliced
• Sesame seeds, for topping

Instructions

1. Brush the salmon with teriyaki sauce and broil for 8 to 10 minutes.
2. Simmer the remaining teriyaki sauce until slightly thickened.
3. Divide rice among bowls and top with edamame and avocado.
4. Place a salmon fillet in each bowl and drizzle with sauce.
5. Sprinkle with sesame seeds and serve.

6. Thai Pineapple Fried Rice

Prep: 15 min | Cook: 15 min | Total: 30 min

Ingredients

• 3 cups cooked jasmine rice, chilled
• 1 cup fresh pineapple chunks
• 1/2 lb shrimp, peeled
• 1/4 cup roasted cashews
• 2 tbsp Thai curry paste
• 2 tbsp fish sauce

Instructions

1. Cook the shrimp and curry paste in a hot wok for 3 minutes.
2. Add the rice and toss for 4 minutes until hot.
3. Stir in the pineapple, cashews, and fish sauce.
4. Cook 2 more minutes so the flavors meld.
5. Serve in bowls or hollowed pineapple halves.

7. Arroz con Pollo

Prep: 10 min | Cook: 40 min | Total: 55 min

Ingredients

• 6 bone-in chicken thighs
• 1 and 1/2 cups long-grain rice
• 1 tsp ground turmeric
• 1 red bell pepper, sliced
• 1/2 cup frozen peas
• 3 and 1/2 cups chicken broth

Instructions

1. Brown the chicken in a wide skillet and set aside.
2. Toast the rice with turmeric in the pan drippings for 2 minutes.
3. Add the broth and peppers, then nestle the chicken back in.
4. Cover and simmer for 30 minutes until the rice is tender.
5. Stir in the peas, rest 5 minutes, and serve.

8. Kimchi Fried Rice

Prep: 5 min | Cook: 15 min | Total: 20 min

Ingredients

• 3 cups cooked rice, chilled
• 1 cup chopped kimchi
• 2 tbsp gochujang
• 1 tbsp soy sauce
• 4 fried eggs
• 2 green onions, sliced

Instructions

1. Fry the kimchi in a hot pan for 3 minutes until caramelized.
2. Stir in the gochujang and soy sauce.
3. Add the rice and toss for 5 minutes until well coated and hot.
4. Divide into bowls and top each with a fried egg.
5. Garnish with green onions and serve.

9. Coconut Rice with Mango Chicken

Prep: 15 min | Cook: 25 min | Total: 40 min

Ingredients

• 1 and 1/2 cups jasmine rice
• 1 cup coconut milk
• 1 lb chicken breast, cubed
• 1 ripe mango, diced
• 2 tbsp honey
• Fresh cilantro, for garnish

Instructions

1. Simmer the rice in coconut milk and water for 18 minutes until tender.
2. Sear the chicken until golden, then glaze with honey.
3. Fold the mango into the hot chicken for 1 minute.
4. Spoon coconut rice onto plates and top with the mango chicken.
5. Garnish with cilantro and serve.

10. Cajun Jambalaya

Prep: 15 min | Cook: 35 min | Total: 50 min

Ingredients

• 1 and 1/2 cups long-grain rice
• 1/2 lb andouille sausage, sliced
• 1/2 lb chicken, cubed
• 1/2 lb shrimp, peeled
• 2 tbsp Cajun seasoning
• 3 and 1/2 cups chicken broth

Instructions

1. Brown the sausage and chicken in a heavy pot with Cajun seasoning.
2. Stir in the rice to coat, then add the broth.
3. Simmer covered for 20 minutes until the rice is nearly done.
4. Stir in the shrimp and cook 5 more minutes.
5. Rest 5 minutes, fluff, and serve.

11. Greek Lemon Chicken Rice

Prep: 10 min | Cook: 35 min | Total: 45 min

Ingredients

• 4 chicken thighs, bone-in
• 1 and 1/2 cups long-grain rice
• 1/4 cup lemon juice
• 1 tsp dried oregano
• 1 cup cherry tomatoes, halved
• 3 cups chicken broth

Instructions

1. Brown the chicken thighs in a deep pan and set aside.
2. Toast the rice with oregano in the pan for 2 minutes.
3. Add the broth and lemon juice, then return the chicken to the pan.
4. Cover and bake at 375 degrees for 30 minutes.
5. Scatter tomatoes over the top, rest 5 minutes, and serve.

12. Garlic Butter Beef Rice

Prep: 10 min | Cook: 20 min | Total: 30 min

Ingredients

• 1 lb sirloin steak, cubed
• 3 cups cooked rice
• 4 tbsp butter
• 4 garlic cloves, minced
• 2 tbsp soy sauce
• Chopped parsley, for garnish

Instructions

1. Sear the beef cubes in a hot skillet for 3 minutes and set aside.
2. Melt the butter and cook the garlic until golden and fragrant.
3. Add the rice and toss for 4 minutes until heated through.
4. Return the beef to the pan and stir in the soy sauce.
5. Garnish with parsley and serve.

13. Moroccan Spiced Lamb Pilaf

Prep: 15 min | Cook: 40 min | Total: 55 min

Ingredients

• 1 lb lamb shoulder, cubed
• 1 and 1/2 cups basmati rice
• 2 tsp ras el hanout spice
• 1/2 cup dried apricots, chopped
• 1/3 cup toasted almonds
• 3 and 1/4 cups chicken broth

Instructions

1. Brown the lamb with ras el hanout in a heavy pot.
2. Stir in the rice and toast for 2 minutes.
3. Add the broth and apricots, then simmer covered for 25 minutes.
4. Rest 10 minutes, then fluff the rice with a fork.
5. Top with almonds and fresh mint before serving.

14. Creamy Tomato Basil Risotto

Prep: 10 min | Cook: 30 min | Total: 40 min

Ingredients

• 1 and 1/2 cups arborio rice
• 1 can crushed tomatoes, 14 oz
• 4 cups warm vegetable broth
• 1/2 cup grated parmesan
• 1 cup cherry tomatoes, halved
• Fresh basil leaves

Instructions

1. Toast the rice in olive oil for 2 minutes.
2. Add the crushed tomatoes and a ladle of warm broth, stirring often.
3. Continue adding broth one ladle at a time for 22 minutes.
4. Stir in the parmesan and cherry tomatoes.
5. Tear basil over the top and serve.

15. Peruvian Chaufa Fried Rice

Prep: 10 min | Cook: 15 min | Total: 25 min

Ingredients

• 3 cups cooked rice, chilled
• 1/2 lb pork loin, thinly sliced
• 2 eggs, beaten
• 1 cup bean sprouts
• 3 tbsp soy sauce
• 2 green onions, sliced

Instructions

1. Sear the pork in a hot wok for 4 minutes and set aside.
2. Scramble the eggs in the same wok and set aside.
3. Add the rice and soy sauce, tossing for 4 minutes.
4. Return the pork and egg, then fold in the bean sprouts.
5. Garnish with green onions and serve.

16. Lemon Peanut Rice

Prep: 5 min | Cook: 20 min | Total: 25 min

Ingredients

• 3 cups cooked rice
• 1/3 cup roasted peanuts
• 3 tbsp lemon juice
• 1 tsp turmeric
• 10 curry leaves
• 2 dried red chilies

Instructions

1. Temper the curry leaves and red chilies in hot oil for 30 seconds.
2. Add the turmeric and peanuts, tossing for 1 minute.
3. Fold in the rice until evenly coated and yellow.
4. Squeeze the lemon juice over and toss well.
5. Serve warm as a light dinner or side.

17. Lemongrass Chicken Rice Bowls

Prep: 15 min | Cook: 15 min | Total: 30 min

Ingredients

• 1 lb chicken thighs, sliced
• 2 stalks lemongrass, minced
• 3 cups cooked jasmine rice
• 1 cup pickled carrots and cucumber
• 2 tbsp fish sauce
• 1/4 cup crushed peanuts

Instructions

1. Marinate the chicken with lemongrass and fish sauce for 15 minutes.
2. Grill or sear the chicken for 6 to 8 minutes until charred.
3. Divide rice among bowls and top with pickled vegetables.
4. Add the lemongrass chicken to each bowl.
5. Sprinkle with crushed peanuts and serve.

18. Clay Pot Chicken Rice

Prep: 10 min | Cook: 35 min | Total: 50 min

Ingredients

• 1 and 1/2 cups jasmine rice
• 1/2 lb chicken thighs, sliced
• 4 oz Chinese sausage, sliced
• 1 cup sliced shiitake mushrooms
• 3 tbsp light soy sauce
• 1 cup baby bok choy

Instructions

1. Soak the rice in the clay pot with water for 10 minutes.
2. Bring to a boil, then reduce to low and cook 12 minutes.
3. Arrange the chicken, sausage, mushrooms, and bok choy over the rice.
4. Cover and cook 15 more minutes until everything is done.
5. Drizzle with soy sauce and serve from the pot.

19. Tuna Poke Rice Bowls

Prep: 5 min | Cook: 15 min | Total: 25 min

Ingredients

• 1 lb sushi-grade tuna, cubed
• 3 tbsp soy sauce
• 1 tbsp sesame oil
• 3 cups cooked sushi rice
• 1 avocado, diced
• 1 cup diced mango

Instructions

1. Toss the tuna with soy sauce and sesame oil, then chill 10 minutes.
2. Divide the warm rice among bowls.
3. Top with the marinated tuna, avocado, and mango.
4. Sprinkle with sesame seeds if you like.
5. Serve immediately, no cooking required.

20. Chicken Kabsa

Prep: 10 min | Cook: 35 min | Total: 60 min

Ingredients

• 4 chicken leg quarters
• 2 cups basmati rice
• 2 tbsp kabsa spice mix
• 1 can diced tomatoes, 14 oz
• 2 onions, caramelized
• 4 cups chicken broth

Instructions

1. Rub the chicken with kabsa spice and brown it in a large pot.
2. Add the tomatoes, caramelized onions, and broth, and simmer 25 minutes.
3. Stir in the rice and cook covered for 20 minutes.
4. Rest 10 minutes so the rice absorbs the flavor.
5. Serve on a large platter with the chicken on top.

The Bottom Line

Twenty countries, twenty dinners, one humble bag of rice. Whether you go creamy with risotto, fiery with kimchi fried rice, or fragrant with kabsa, these global rice dinners prove that the simplest pantry staple can taste like a vacation. Save this list and work your way through the world, one bowl at a time.