18 Delicious Red Rice Recipes Healthy

Mmm, who knew red rice could be so versatile and downright delicious? Whether you’re craving something hearty, looking for a nutritious side, or in need of a vibrant main dish, our roundup of 18 healthy red rice recipes has got you covered. From quick weeknight dinners to exotic flavors that’ll transport your taste buds, there’s something here for every home cook. Let’s dive into these colorful, tasty creations!

Spicy Red Rice and Beans

Every home cook needs a reliable, flavorful dish that’s both nutritious and easy to make, and this Spicy Red Rice and Beans recipe fits the bill perfectly. Let’s walk through the process together, ensuring you end up with a dish that’s bursting with flavor and has just the right amount of heat.

Ingredients

• 1 cup long-grain white rice (rinsed under cold water)
• 2 cups water (for a firmer texture, reduce by 1/4 cup)
• 1 tbsp olive oil (or any neutral oil)
• 1 small onion, diced (about 1/2 cup)
• 2 cloves garlic, minced
• 1 can (15 oz) red kidney beans, drained and rinsed
• 1 tsp ground cumin
• 1/2 tsp chili powder (adjust to taste)
• 1/4 tsp cayenne pepper (optional for extra heat)
• 1/2 tsp salt
• 1/4 cup chopped fresh cilantro (for garnish)

Instructions

1. In a medium saucepan, heat the olive oil over medium heat until shimmering, about 1 minute.
2. Add the diced onion to the pan and sauté until translucent, about 3-4 minutes, stirring occasionally to prevent burning.
3. Stir in the minced garlic and cook for another 30 seconds, until fragrant.
4. Add the rinsed rice to the pan, stirring to coat the grains with the oil and onion mixture, about 1 minute.
5. Pour in the water, then add the kidney beans, cumin, chili powder, cayenne pepper, and salt. Stir to combine.
6. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 18-20 minutes, or until the rice is tender and the water is absorbed.
7. Remove the pan from the heat and let it sit, covered, for 5 minutes to allow the rice to steam further.
8. Fluff the rice with a fork, then garnish with chopped cilantro before serving.

Offering a delightful mix of textures from the tender beans and fluffy rice, this dish is a hearty meal on its own or can be paired with grilled chicken or fish for a more substantial dinner. The spices meld together beautifully, creating a warm, inviting flavor that’s just spicy enough to keep things interesting.

Red Rice Salad with Avocado and Lime Dressing

Out of all the vibrant dishes to brighten your table, this red rice salad with avocado and lime dressing stands out for its simplicity and flavor. Perfect for a quick lunch or a side dish at your next gathering, it’s a refreshing choice that’s as nutritious as it is delicious.

Ingredients

• 1 cup red rice (rinsed under cold water)
• 2 ripe avocados (diced, add a squeeze of lime to prevent browning)
• 1/4 cup fresh lime juice (about 2 limes, adjust to taste)
• 2 tbsp olive oil (or any neutral oil)
• 1/2 tsp salt (adjust to taste)
• 1/4 cup chopped cilantro (stems removed for a milder flavor)
• 1/2 cup diced red onion (soak in cold water for 10 minutes to reduce sharpness)

Instructions

1. In a medium saucepan, combine the rinsed red rice with 2 cups of water. Bring to a boil over high heat.
2. Once boiling, reduce the heat to low, cover, and simmer for 25 minutes, or until the rice is tender and the water is absorbed. Tip: Avoid stirring the rice while it cooks to prevent it from becoming mushy.
3. While the rice cooks, prepare the lime dressing by whisking together the lime juice, olive oil, and salt in a small bowl until emulsified.
4. Transfer the cooked rice to a large bowl and let it cool for 10 minutes. Tip: Spreading the rice on a baking sheet can speed up the cooling process.
5. Add the diced avocados, chopped cilantro, and diced red onion to the bowl with the cooled rice.
6. Pour the lime dressing over the salad and gently toss to combine all ingredients. Tip: Use a silicone spatula to fold the ingredients together to keep the avocado pieces intact.

Delightfully fresh and tangy, this salad offers a satisfying chew from the red rice contrasted with the creamy avocado. Serve it atop a bed of greens for an extra crunch or alongside grilled fish for a complete meal.

Vegetable Stir Fry with Red Rice

Always looking for a quick, nutritious meal that doesn’t skimp on flavor? This Vegetable Stir Fry with Red Rice is a vibrant, satisfying dish that’s as easy to make as it is delicious, perfect for busy weeknights.

Ingredients

• 1 cup red rice (rinsed under cold water)
• 2 tbsp vegetable oil (or any neutral oil)
• 1 cup broccoli florets (cut into bite-sized pieces)
• 1 bell pepper, sliced (any color)
• 1 carrot, julienned (for quick cooking)
• 2 cloves garlic, minced (adjust to taste)
• 1 tbsp soy sauce (low sodium preferred)
• 1 tsp sesame oil (for depth of flavor)
• 1/2 tsp red pepper flakes (optional, for heat)

Instructions

1. Cook the red rice according to package instructions, usually about 40 minutes, until tender. Tip: Rinsing the rice removes excess starch for fluffier grains.
2. Heat vegetable oil in a large skillet over medium-high heat (350°F) until shimmering. Tip: A hot skillet ensures vegetables sear properly, not steam.
3. Add broccoli, bell pepper, and carrot to the skillet. Stir-fry for 5 minutes, until vegetables are crisp-tender.
4. Add minced garlic and red pepper flakes if using, stir-frying for 30 seconds until fragrant. Tip: Garlic burns quickly, so keep it moving.
5. Drizzle with soy sauce and sesame oil, tossing to coat evenly. Cook for another minute to meld flavors.
6. Serve the stir-fried vegetables over the cooked red rice.

Now, this dish offers a delightful contrast of textures—chewy red rice against crisp-tender vegetables—with a savory, slightly nutty flavor profile. Try topping it with a fried egg for an extra protein boost.

Red Rice Pilaf with Mushrooms and Herbs

This Red Rice Pilaf with Mushrooms and Herbs is a vibrant, flavorful dish that’s perfect for any season. The combination of earthy mushrooms, aromatic herbs, and nutty red rice creates a comforting yet sophisticated side dish or light main course.

Ingredients

• 1 cup red rice (rinsed under cold water)
• 2 cups vegetable broth (or water for a less flavorful option)
• 1 tbsp olive oil (or any neutral oil)
• 8 oz mushrooms, sliced (cremini or button mushrooms work well)
• 2 cloves garlic, minced (adjust to taste)
• 1 tbsp fresh thyme leaves (or 1 tsp dried thyme)
• 1 tbsp fresh parsley, chopped (for garnish)
• Salt and pepper (adjust to taste)

Instructions

1. Heat olive oil in a medium saucepan over medium heat until shimmering, about 1 minute.
2. Add sliced mushrooms and cook, stirring occasionally, until they release their moisture and become golden, about 5-7 minutes.
3. Stir in minced garlic and thyme, cooking until fragrant, about 30 seconds.
4. Add rinsed red rice to the pan, stirring to coat the grains with the oil and mushroom mixture, about 1 minute.
5. Pour in vegetable broth, bring to a boil, then reduce heat to low, cover, and simmer until the rice is tender and the liquid is absorbed, about 45 minutes.
6. Remove from heat and let stand, covered, for 5 minutes to allow the rice to steam further.
7. Fluff the rice with a fork, season with salt and pepper to taste, and garnish with chopped parsley before serving.

Enjoy the pilaf’s delightful contrast of textures, from the chewy red rice to the tender mushrooms, all brought together by the freshness of the herbs. For an extra touch, serve it alongside grilled vegetables or as a bed for roasted chicken.

Red Rice and Chicken Curry

Zesty flavors come together in this comforting Red Rice and Chicken Curry, a dish that promises a delightful meal with every bite. Perfect for beginners, this recipe guides you through each step to ensure a delicious outcome.

Ingredients

• 1 cup red rice (rinsed under cold water)
• 2 tbsp vegetable oil (or any neutral oil)
• 1 lb chicken thighs (cut into bite-sized pieces)
• 1 onion (finely chopped)
• 2 cloves garlic (minced)
• 1 tbsp curry powder (adjust to taste)
• 1 can (14 oz) coconut milk (shake well before opening)
• 2 cups chicken broth (low sodium preferred)
• Salt (to taste)

Instructions

1. Heat the vegetable oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add the chicken pieces and cook until they are no longer pink on the outside, about 5 minutes, stirring occasionally.
3. Add the chopped onion and minced garlic to the pot, cooking until the onion is translucent, about 3 minutes, stirring frequently to prevent burning.
4. Stir in the curry powder and cook for 1 minute to release its flavors, ensuring it doesn’t burn.
5. Pour in the coconut milk and chicken broth, stirring to combine all ingredients.
6. Add the rinsed red rice to the pot, stirring to ensure it’s evenly distributed among the liquid.
7. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 25 minutes, or until the rice is tender and the liquid is absorbed.
8. Season with salt to taste, then remove from heat and let it sit, covered, for 5 minutes before serving.

Hearty and aromatic, this Red Rice and Chicken Curry offers a perfect balance of textures, from the tender chicken to the fluffy rice. Serve it garnished with fresh cilantro or a squeeze of lime for an extra burst of flavor.

Red Rice Jambalaya with Shrimp and Sausage

Ready to dive into a flavorful journey with a dish that combines the heartiness of sausage, the sweetness of shrimp, and the unique texture of red rice? This Red Rice Jambalaya is a one-pot wonder that brings a taste of the South to your table, perfect for beginners and seasoned cooks alike.

Ingredients

• 1 cup red rice (soaked for 30 minutes for better texture)
• 1 tbsp olive oil (or any neutral oil)
• 1/2 lb shrimp, peeled and deveined (size 26-30, for even cooking)
• 1/2 lb smoked sausage, sliced (andouille recommended for authentic flavor)
• 1 medium onion, diced (about 1 cup)
• 1 green bell pepper, diced (about 1 cup)
• 2 celery stalks, diced (about 1 cup)
• 2 cloves garlic, minced (adjust to taste)
• 2 cups chicken broth (low sodium preferred)
• 1 tsp smoked paprika (for a deeper flavor)
• 1/2 tsp cayenne pepper (adjust to taste)
• Salt to taste

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add sliced sausage to the pot and cook until lightly browned, about 5 minutes, stirring occasionally.
3. Add diced onion, bell pepper, and celery to the pot. Cook until vegetables are softened, about 5 minutes, stirring frequently.
4. Stir in minced garlic, smoked paprika, and cayenne pepper. Cook for 1 minute until fragrant.
5. Drain the soaked red rice and add it to the pot, stirring to coat with the oil and spices.
6. Pour in chicken broth and bring to a boil. Then, reduce heat to low, cover, and simmer for 25 minutes.
7. After 25 minutes, add the shrimp on top of the rice, cover, and cook for an additional 5 minutes or until shrimp are pink and opaque.
8. Remove from heat and let stand covered for 5 minutes. Then, fluff the rice with a fork and adjust salt if needed.

Zesty and vibrant, this Red Rice Jambalaya offers a delightful contrast of textures from the tender shrimp, chewy sausage, and fluffy rice. Serve it with a sprinkle of fresh parsley or a side of crusty bread to soak up the rich flavors.

Red Rice Stuffed Peppers

Every home cook knows the joy of transforming simple ingredients into a meal that’s both nutritious and bursting with flavor. Today, we’re diving into the world of stuffed peppers, a versatile dish that’s as colorful as it is delicious, using red rice for a nutty, wholesome twist.

Ingredients

• 4 large bell peppers (any color, but red adds a sweet contrast)
• 1 cup red rice (rinsed to remove excess starch)
• 2 cups water (for cooking the rice)
• 1 tbsp olive oil (or any neutral oil)
• 1 small onion, diced (about 1/2 cup)
• 2 cloves garlic, minced (adjust to taste)
• 1 tsp ground cumin (for a warm, earthy flavor)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 1 cup shredded cheese (cheddar or Monterey Jack works well)
• 1/4 cup chopped fresh parsley (for garnish)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the peppers.
2. Cut the tops off the bell peppers and remove the seeds and membranes, creating a hollow cavity for stuffing.
3. In a medium saucepan, combine the red rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 25 minutes, or until the water is absorbed and the rice is tender.
4. While the rice cooks, heat olive oil in a skillet over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
5. Add the minced garlic, ground cumin, salt, and black pepper to the skillet. Cook for another minute until fragrant, stirring constantly to prevent burning.
6. Once the rice is cooked, fluff it with a fork and mix in the sautéed onion and garlic mixture. This will be your stuffing.
7. Stuff each prepared bell pepper with the rice mixture, packing it lightly to fill the cavity without overstuffing.
8. Place the stuffed peppers in a baking dish and cover with foil. Bake for 25 minutes.
9. Remove the foil, sprinkle the shredded cheese over the top of each pepper, and bake uncovered for an additional 10 minutes, or until the cheese is melted and bubbly.
10. Garnish with chopped fresh parsley before serving.

Creating these red rice stuffed peppers results in a dish where the sweetness of the bell peppers perfectly complements the nutty, earthy flavors of the red rice. For an extra touch of elegance, serve them on a bed of arugula with a drizzle of balsamic glaze.

Red Rice and Black Bean Burritos

Now, let’s dive into making these hearty Red Rice and Black Bean Burritos, a perfect blend of flavors and textures that’s both nutritious and satisfying. This guide will walk you through each step, ensuring even beginners can achieve delicious results.

Ingredients

• 1 cup red rice (for a nutty flavor, or substitute with brown rice)
• 1 can (15 oz) black beans, drained and rinsed (for convenience, or cook from dry)
• 1 tbsp olive oil (or any neutral oil)
• 1/2 tsp cumin (adjust to taste)
• 1/2 tsp smoked paprika (for a subtle smokiness)
• 4 large flour tortillas (whole wheat for a healthier option)
• 1 cup shredded cheese (cheddar or Monterey Jack recommended)
• 1/2 cup salsa (choose your preferred heat level)
• 1 avocado, sliced (for freshness)
• Salt to taste

Instructions

1. Rinse the red rice under cold water until the water runs clear to remove excess starch.
2. Cook the red rice according to package instructions, usually about 1:2 rice to water ratio, for 45 minutes or until tender.
3. While the rice cooks, heat olive oil in a skillet over medium heat. Add the black beans, cumin, and smoked paprika. Stir well and cook for 5 minutes until flavors meld. Tip: Mash a few beans for a creamier texture.
4. Warm the tortillas in a dry skillet for about 30 seconds each side to make them pliable. Tip: Keep them covered with a towel to stay warm.
5. Assemble the burritos by dividing the cooked rice, bean mixture, cheese, salsa, and avocado slices among the tortillas. Tip: Don’t overfill to make rolling easier.
6. Fold the sides of the tortilla inward, then roll from the bottom up, tucking in the filling as you go.
7. Serve immediately, or wrap in foil and keep warm in a low oven until ready to serve.

Absolutely delightful, these burritos offer a satisfying chew from the rice, creaminess from the beans and avocado, and a kick from the salsa. Try serving them with a side of sour cream or extra salsa for dipping.

Red Rice Pudding with Coconut Milk

Zesty and comforting, this Red Rice Pudding with Coconut Milk is a delightful twist on the classic dessert. Perfect for beginners, this recipe walks you through each step to ensure a creamy, flavorful outcome.

Ingredients

• 1 cup red rice (rinsed well to remove excess starch)
• 4 cups water (for boiling the rice)
• 1 can (13.5 oz) coconut milk (full-fat for creamier texture)
• 1/2 cup sugar (adjust to taste)
• 1/4 tsp salt (enhances sweetness)
• 1 tsp vanilla extract (pure for best flavor)
• 1/2 tsp ground cinnamon (optional for garnish)

Instructions

1. In a medium saucepan, combine the rinsed red rice and water. Bring to a boil over high heat.
2. Once boiling, reduce heat to low, cover, and simmer for 45 minutes, or until the rice is tender and water is absorbed. Stir occasionally to prevent sticking.
3. Add the coconut milk, sugar, and salt to the cooked rice. Stir well to combine.
4. Cook on low heat for another 15 minutes, stirring frequently, until the mixture thickens to a pudding-like consistency.
5. Remove from heat and stir in the vanilla extract. Let the pudding sit for 5 minutes to allow flavors to meld.
6. Serve warm or chilled, sprinkled with ground cinnamon if desired.

Yielded pudding is luxuriously creamy with a subtle nuttiness from the red rice. For an extra touch, top with fresh mango slices or a drizzle of honey before serving.

Red Rice and Lentil Soup

Just when you thought your weeknight dinner routine couldn’t get any simpler, along comes this hearty Red Rice and Lentil Soup. It’s a one-pot wonder that combines nutritious ingredients with minimal effort, perfect for those evenings when time is of the essence but you’re still craving something wholesome.

Ingredients

• 1 cup red rice (rinsed under cold water)
• 1 cup green lentils (picked over and rinsed)
• 1 tbsp olive oil (or any neutral oil)
• 1 medium onion (diced, about 1 cup)
• 2 cloves garlic (minced)
• 4 cups vegetable broth (low sodium preferred)
• 1 tsp ground cumin (adjust to taste)
• 1/2 tsp smoked paprika
• Salt and pepper (to taste)
• 2 tbsp fresh parsley (chopped, for garnish)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the diced onion and cook, stirring occasionally, until translucent, about 5 minutes.
3. Stir in the minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
4. Add the rinsed red rice and lentils to the pot, stirring to coat them with the oil and onion mixture.
5. Pour in the vegetable broth, then add the ground cumin and smoked paprika. Stir to combine.
6. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 25 minutes, or until the rice and lentils are tender.
7. Season with salt and pepper to taste. Tip: Start with 1/2 tsp of salt and adjust from there.
8. Garnish with chopped fresh parsley before serving. Tip: For extra flavor, a squeeze of lemon juice can brighten up the dish.

Velvety in texture with a smoky depth from the paprika, this soup is a comforting bowl of goodness. Serve it with a side of crusty bread for dipping, or top with a dollop of yogurt for a creamy contrast.

Red Rice Risotto with Pumpkin and Sage

Creating a comforting and visually stunning dish doesn’t have to be complicated. This Red Rice Risotto with Pumpkin and Sage is a perfect example of how simple ingredients can come together to create something truly special. Follow these steps to bring this autumnal favorite to your table.

Ingredients

• 1 cup red rice (or any short-grain rice for a similar texture)
• 2 cups pumpkin, diced into 1-inch cubes (butternut squash works too)
• 4 cups vegetable broth (keep warm on the stove)
• 1/4 cup olive oil (or any neutral oil)
• 1/4 cup fresh sage leaves, chopped (dried sage can be used in a pinch)
• 1/2 cup grated Parmesan cheese (adjust to taste)
• 1 small onion, finely diced
• 2 cloves garlic, minced
• Salt and pepper (adjust to taste)

Instructions

1. Heat the olive oil in a large pan over medium heat until shimmering.
2. Add the diced onion and minced garlic, sautéing until translucent, about 3 minutes.
3. Stir in the red rice, coating it well with the oil and onion mixture, for about 2 minutes.
4. Begin adding the warm vegetable broth one cup at a time, stirring frequently and allowing the rice to absorb the broth before adding more.
5. After the second cup of broth has been absorbed, add the diced pumpkin and chopped sage, continuing to stir.
6. Continue adding the remaining broth, one cup at a time, until the rice is tender and the pumpkin is soft, about 25 minutes total.
7. Once the risotto reaches a creamy consistency, stir in the grated Parmesan cheese, then season with salt and pepper to taste.
8. Remove from heat and let it sit for 2 minutes before serving to allow the flavors to meld.

Zesty and creamy, this risotto offers a delightful contrast between the earthy red rice and the sweet pumpkin. Serve it garnished with extra sage leaves and a sprinkle of Parmesan for an elegant touch.

Red Rice and Vegetable Paella

Begin by gathering your ingredients and prepping your workspace for a delightful Red Rice and Vegetable Paella that’s as nutritious as it is colorful. This dish is perfect for those looking to explore the vibrant flavors of Spanish cuisine with a healthy twist.

Ingredients

• 1 cup red rice (rinsed under cold water)
• 2 tbsp olive oil (or any neutral oil)
• 1 medium onion, diced (about 1 cup)
• 2 cloves garlic, minced
• 1 red bell pepper, sliced (about 1 cup)
• 1 cup green beans, trimmed and halved
• 1 tsp smoked paprika (adjust to taste)
• 1/2 tsp saffron threads (soaked in 2 tbsp warm water)
• 2 cups vegetable broth (keep warm on the stove)
• 1 cup frozen peas (thawed)
• Salt to taste

Instructions

1. Heat olive oil in a large paella pan or wide skillet over medium heat (about 300°F).
2. Add diced onion and sauté until translucent, about 5 minutes, stirring occasionally.
3. Stir in minced garlic and cook for another minute until fragrant.
4. Add sliced red bell pepper and green beans, cooking for 5 minutes until vegetables start to soften.
5. Sprinkle smoked paprika and soaked saffron (with its water) over the vegetables, stirring to coat evenly.
6. Mix in the rinsed red rice, ensuring it’s well combined with the vegetables and spices.
7. Pour in the warm vegetable broth, bring to a boil, then reduce heat to low (about 200°F). Simmer uncovered for 20 minutes.
8. Scatter thawed peas over the top during the last 5 minutes of cooking.
9. Remove from heat and let stand for 5 minutes before serving to allow the rice to absorb any remaining liquid.

Makes sure to savor the smoky aroma and the vibrant colors of this dish. The red rice offers a nutty flavor and chewy texture, perfectly complemented by the crisp-tender vegetables. Serve with a wedge of lemon for an extra zing that brightens the entire dish.

Red Rice Sushi Rolls with Avocado and Cucumber

Just when you thought sushi couldn’t get any more colorful or nutritious, here comes a vibrant twist with red rice. This recipe for Red Rice Sushi Rolls with Avocado and Cucumber is a delightful way to enjoy sushi at home, offering a perfect balance of flavors and textures.

Ingredients

• 1 cup red rice (rinsed well to remove excess starch)
• 1 1/4 cups water (for a firmer texture, reduce by 2 tbsp)
• 2 tbsp rice vinegar (or apple cider vinegar for a slightly sweeter taste)
• 1 tbsp sugar (adjust to taste)
• 1/2 tsp salt
• 1 ripe avocado (sliced thinly for easy rolling)
• 1/2 cucumber (julienned into thin strips)
• 4 sheets nori (keep them dry until use to prevent sogginess)
• 1 tbsp sesame seeds (toasted for extra flavor)

Instructions

1. In a medium saucepan, combine the rinsed red rice and water. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 45 minutes, or until the water is absorbed and the rice is tender.
2. While the rice cooks, mix the rice vinegar, sugar, and salt in a small bowl until dissolved. Once the rice is done, transfer it to a large bowl and gently fold in the vinegar mixture. Let it cool to room temperature.
3. Place a nori sheet on a bamboo sushi mat. With wet hands, spread about 1/2 cup of the red rice mixture evenly over the nori, leaving a 1-inch border at the top.
4. Arrange a few slices of avocado and strips of cucumber horizontally across the center of the rice. Sprinkle with sesame seeds.
5. Using the bamboo mat, tightly roll the sushi away from you, pressing gently to seal the edge with the border left earlier. Repeat with the remaining ingredients.
6. With a sharp knife, slice each roll into 6-8 pieces. Serve immediately or cover with a damp cloth to prevent drying.

Avocado adds a creamy contrast to the crunchy cucumber, while the red rice offers a nutty flavor that’s both satisfying and visually stunning. Try serving these rolls with a side of pickled ginger and wasabi for an extra kick.

Red Rice and Chickpea Salad

Yes, you can whip up a nutritious and flavorful Red Rice and Chickpea Salad with ease, even if you’re just starting out in the kitchen. This dish combines the earthy tones of red rice with the hearty texture of chickpeas, creating a satisfying meal that’s as colorful as it is delicious.

Ingredients

• 1 cup red rice (rinsed under cold water to remove excess starch)
• 1 can (15 oz) chickpeas, drained and rinsed (or 1.5 cups cooked chickpeas)
• 2 tbsp olive oil (or any neutral oil)
• 1 tbsp lemon juice (freshly squeezed for the best flavor)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 1/4 cup chopped parsley (for a fresh, herby note)

Instructions

1. In a medium saucepan, bring 2 cups of water to a boil over high heat. Add the rinsed red rice, reduce the heat to low, cover, and simmer for 25 minutes or until the rice is tender and the water is absorbed.
2. While the rice cooks, in a large mixing bowl, combine the chickpeas, olive oil, lemon juice, salt, and black pepper. Stir gently to coat the chickpeas evenly.
3. Once the rice is cooked, fluff it with a fork and let it cool for 5 minutes to avoid wilting the parsley when mixed in.
4. Add the slightly cooled rice to the chickpea mixture, along with the chopped parsley. Toss everything together until well combined.
5. Let the salad sit for 10 minutes before serving to allow the flavors to meld together beautifully.

Just before serving, give the salad a quick toss to redistribute the dressing. The red rice offers a slightly chewy texture, while the chickpeas add a creamy contrast, making every bite interesting. Serve it atop a bed of greens for an extra crunch or alongside grilled chicken for a protein-packed meal.

Red Rice Porridge with Cinnamon and Honey

Unlock the comforting warmth of a bowl of Red Rice Porridge with Cinnamon and Honey, a simple yet nourishing dish perfect for any time of the day. This recipe guides you through each step to achieve the perfect consistency and flavor balance.

Ingredients

• 1 cup red rice (rinsed under cold water)
• 4 cups water (for a thicker porridge, reduce by 1/2 cup)
• 1 cinnamon stick (or 1/2 tsp ground cinnamon)
• 2 tbsp honey (adjust to taste)
• 1/4 tsp salt (enhances flavor)

Instructions

1. In a medium saucepan, combine the rinsed red rice and water. Bring to a boil over high heat.
2. Once boiling, reduce the heat to low and add the cinnamon stick. Cover the saucepan with a lid, leaving a small gap to prevent overflow.
3. Simmer for 45 minutes, stirring occasionally to prevent sticking. Tip: If the porridge becomes too thick, add a little more water.
4. After 45 minutes, remove the cinnamon stick. Stir in the honey and salt until well combined. Tip: Taste and adjust the sweetness or saltiness as needed.
5. Continue to cook for another 5 minutes, uncovered, to allow the flavors to meld together. Tip: For a creamier texture, stir more frequently during this step.
6. Remove from heat and let it sit for 2 minutes before serving.

Just like that, you have a creamy, fragrant porridge with the subtle sweetness of honey and the warm spice of cinnamon. Serve it hot with a drizzle of extra honey or a sprinkle of nuts for added texture.

Red Rice and Tofu Stir Fry

Cooking at home doesn’t have to be complicated, especially when you have a recipe as straightforward and satisfying as this Red Rice and Tofu Stir Fry. Let’s walk through the process together, ensuring you end up with a dish that’s as nutritious as it is delicious.

Ingredients

• 1 cup red rice (rinsed under cold water)
• 14 oz firm tofu (pressed and cubed)
• 2 tbsp vegetable oil (or any neutral oil)
• 1 tbsp soy sauce (adjust to taste)
• 1 tsp sesame oil
• 2 cloves garlic (minced)
• 1 bell pepper (sliced)
• 1 cup broccoli florets
• 1/2 tsp red pepper flakes (optional for heat)

Instructions

1. Cook the red rice according to package instructions, usually about 25 minutes, then set aside. Tip: Letting the rice sit for 5 minutes after cooking improves texture.
2. Heat 1 tbsp vegetable oil in a large pan over medium-high heat. Add tofu cubes and cook until golden on all sides, about 5 minutes. Remove and set aside.
3. In the same pan, add the remaining 1 tbsp vegetable oil. Sauté garlic until fragrant, about 30 seconds.
4. Add bell pepper and broccoli to the pan. Stir-fry for 3-4 minutes until vegetables are tender-crisp.
5. Return the tofu to the pan. Add the cooked red rice, soy sauce, sesame oil, and red pepper flakes if using. Stir well to combine and heat through, about 2 minutes. Tip: For extra flavor, drizzle with a little more soy sauce before serving.

Just like that, you’ve got a vibrant stir fry with the perfect balance of textures—chewy rice, crispy tofu, and fresh veggies. Serve it topped with sesame seeds or a squeeze of lime for an extra zing.

Red Rice with Grilled Salmon and Dill Sauce

When you’re looking for a dish that’s both nutritious and bursting with flavor, this red rice with grilled salmon and dill sauce is a perfect choice. It’s a balanced meal that brings together the earthiness of red rice, the richness of salmon, and the freshness of dill sauce in every bite.

Ingredients

• 1 cup red rice (rinsed under cold water)
• 1.5 cups water (for cooking rice)
• 2 salmon fillets (6 oz each, skin-on for extra flavor)
• 1 tbsp olive oil (or any neutral oil)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 1/4 cup fresh dill (finely chopped, plus extra for garnish)
• 1/2 cup Greek yogurt (full-fat for creamier sauce)
• 1 tbsp lemon juice (freshly squeezed)
• 1 garlic clove (minced)

Instructions

1. In a medium saucepan, combine the rinsed red rice and water. Bring to a boil over high heat.
2. Once boiling, reduce the heat to low, cover, and simmer for 25 minutes, or until the water is absorbed and the rice is tender.
3. While the rice cooks, preheat your grill to medium-high heat (about 375°F).
4. Brush the salmon fillets with olive oil and season both sides with salt and black pepper.
5. Grill the salmon skin-side down first, for about 4-5 minutes, then flip and cook for another 3-4 minutes, or until the salmon flakes easily with a fork.
6. In a small bowl, mix together the Greek yogurt, chopped dill, lemon juice, and minced garlic to make the dill sauce.
7. Fluff the cooked red rice with a fork and divide it between two plates.
8. Place a grilled salmon fillet on top of each serving of rice.
9. Drizzle the dill sauce over the salmon and rice, and garnish with additional fresh dill if desired.

Combining the nutty texture of red rice with the flaky, moist salmon and the tangy dill sauce creates a harmonious dish. For an extra touch, serve with a side of steamed asparagus or a crisp green salad to round out the meal.

Red Rice and Sweet Potato Cakes

Ready to dive into a dish that’s as nutritious as it is delicious? These Red Rice and Sweet Potato Cakes are a perfect blend of wholesome ingredients and comforting flavors, ideal for any meal of the day.

Ingredients

• 1 cup cooked red rice (cooled, for better binding)
• 1 large sweet potato (peeled and grated, about 2 cups)
• 1 egg (beaten, acts as a binder)
• 2 tbsp olive oil (or any neutral oil)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 1/4 cup all-purpose flour (for coating, helps achieve a crispy exterior)

Instructions

1. In a large mixing bowl, combine the cooled red rice, grated sweet potato, beaten egg, salt, and black pepper. Mix until all ingredients are evenly distributed.
2. Shape the mixture into small patties, about 1/2 inch thick. If the mixture is too wet, let it sit for 5 minutes to allow the rice to absorb excess moisture.
3. Lightly coat each patty in all-purpose flour, shaking off any excess. This step ensures a golden, crispy crust.
4. Heat olive oil in a non-stick skillet over medium heat (350°F). Carefully place the patties in the skillet, avoiding overcrowding.
5. Cook for 4-5 minutes on each side, or until deeply golden and crispy. Adjust the heat if necessary to prevent burning.
6. Transfer the cooked cakes to a paper towel-lined plate to drain any excess oil. Serve immediately for the best texture.

With a crispy exterior and a soft, flavorful interior, these cakes are a delight. Try serving them with a dollop of Greek yogurt or a spicy aioli for an extra flavor boost.

Conclusion

You’ve just explored a world of vibrant, nutritious possibilities with our 18 Delicious Red Rice Recipes Healthy roundup! Whether you’re craving something sweet, savory, or somewhere in between, there’s a dish here to satisfy every palate. We’d love to hear which recipes become your favorites—drop us a comment below. Loved what you saw? Share the love by pinning this article on Pinterest for fellow foodies to discover!

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