Perfect for a family meal, this baked chicken dish is both nutritious and delicious. It's quick to make on a weeknight as it makes use of store-bought pasta sauce and is topped with tortilla chips for a satisfying crunch. Feel free to experiment with different flavored chips and pasta sauces too.
Get the recipe for smoky baked chicken with tortillas and rice here
Packed with flavors of chorizo, paprika and garlic this Spanish chicken and rice dish looks a lot of effort, but is actually something you can leave on the hob and forget about while it cooks. The recipe can also be made with pork or meaty fish, depending on what you already have in the refrigerator, and is lovely alongside a big bowl of steamed greens.
Inspired by nasi goreng – Indonesian fried rice – this dish is a great way to use leftovers. Rice is stir-fried in a chili-garlic paste alongside dried shrimp and, in this version, prawns. It's then transformed into a full meal with rice and an omelet stirred together with the prawns. Don't forget to top it with a fried egg too – you want the silky smooth yolk slowly oozing into your rice.
Inspired by the classic shakshuka, where eggs are cooked in a pepper and tomato sauce, the concept is easily adaptable. Great for a weekend brunch or a well-balanced supper, the dish combines wholegrain rice with a selection of vegetables and an egg. You could use up leftover rice for this or even swap it for other cooked grains. Feel free to try it out with different vegetables too.
Pulao, also known as pilaf, is a dish eaten all across the Middle East, Central Asia and the Indian subcontinent and versions of it exist almost everywhere in the world. This recipe combines basmati rice with a selection of vegetables and plenty of fragrant spices like cardamom and garam masala. A tasty side to serve with any meat dishes, it's also great on its own.
This recipe, a take on the impressive Russian chicken pie kurnik, is a towering dome filled with layers of tasty chicken, rice and herby eggs. Traditionally, it's enjoyed with a mug of hot chicken broth, but it also makes for a wonderful family meal. And while it certainly looks more difficult to make than it actually is, you will need to spend a bit of time on this.
Translating as rice and peas from Italian, this is risotto in its simplest form. A classic dish from Venice, risi e bisi is made pretty much just like risotto with fresh new peas in spring (you can also use frozen). However, the dish has many variations. If you're after a meaty addition, salty pancetta works well.
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Creamy, rich mushroom risotto is a comfort food winner. While it might sound like an intimidating dish, don't worry. As long as you don't let it dry out too much or catch at the bottom, it'll be great. Add a splash of white wine or vermouth to add extra depth of flavor – do this before you start ladling in the stock.
If you have leftover risotto (hey, it happens sometimes), then the answer should always be to make a batch of arancini. The crispy on the outside, cheesy on the inside Italian rice balls are always better when they're made with slightly overdone rice so they’re ideal to make the next day. In this recipe, they're also stuffed with wild mushrooms and served with tomato ragù.
This culture clash recipe takes arancini a step further by injecting it with the bright flavors of West Africa. The leftover jollof rice – typically made with meat, onions, chilies and tomatoes – is rolled into balls with a cheesy mozzarella center and deep fried before serving. You'll want to make the Scotch bonnet sauce too as it'll add a pleasant spice to cut through the richness.
Fried rice is a takeout classic but it's quicker, cheaper, healthier and more flavorsome to make your own. Plus it's a brilliant way to use leftover rice – in fact, day-old rice is best for this dish. If you don't have any, just use cooked and cooled grains.
To take fried rice to the next level, add prawns and cabbage. The leafy greens impart a sweet crunchiness and the meaty shellfish absorbs the soy and oyster sauce base. Move fast when you're making this stir-fry otherwise the prawns can overcook and become rubbery.
This wholesome dish makes for a healthy and colorful dinner option that’s packed with delicious sweet, sour, salty and savory flavors. You can save the leftovers for a nutritious lunch the next day as well. Play around with the vegetables depending on what you have or what's in season.
Get the recipe for asparagus, salmon and squash rice bowl here
There are very few things as comforting as chicken soup. To make it even heartier, bulk up the broth by adding rice. This recipe uses a whole chicken for an added depth of flavor and is finished with dumplings, but you could skip those for grains.
The flavors of this squash, sage and Comté risotto are simply irresistible. The creamy cheese, the earthy squash and the tang of sage all work together brilliantly to create a hearty meal that's so much greater than the sum of its parts.
This Lebanese-inspired recipe has a secret weapon. Not only is the bed of rice spiked with an aromatic seven spice mix, ras el hanout and mint, ground lamb is also mixed through for the ultimate feast. The lamb shoulder and rice are crowned with plump dried fruits, infused with cinnamon, star anise and rose water.
Get the recipe for slow-cooked lamb shoulder with spiced rice here
Literally meaning mixed rice in Korean, bibimbap is a brilliant way to use up any leftovers you’ve got lurking about in the refrigerator (we see you, questionable zucchini). You could throw in bean sprouts, matchstick carrots, thinly sliced beef or kimchi. Chop and change the ingredients to whatever suits you – just make sure you top it all with a crispy fried egg.
The fresh flavors in this risotto make it a guaranteed winner at the dinner table. Juicy prawns, peas and soft herbs like parsley, mint, dill and chives keep things light while the creamy base of risotto rice adds the right amount of comfort.
With the flavors of a Moroccan tagine, this quick and easy one-pot is perfect for a midweek supper. Rose harissa gives a special sweetness and aroma but you can use ordinary harissa, if you prefer. Add more or less depending on how spicy you like it.
Get the recipe for one-pot harissa chicken and apricot pilaf here
Another take on fried rice, but inspired by Korean flavors, this recipe incorporates tangy and hot kimchi. You could use up leftover rice for this dish and don't forget to add a poached or fried egg on top – the oozing yolk will cover the rice in a rich sauce.
Stuffed eggplants don't have to be boring. Give this recipe a shot – the cooked flesh is mixed with roasted red pepper, onion, garlic, chopped tomatoes, cinnamon, cilantro, toasted pine nuts and cooked rice. It's another excellent recipe that can be made to use up leftover rice and vegetables.
Although the curry is the star of the show here, the dish is only complete when served with fluffy steamed rice. The sauce is rich and tasty, with creamy coconut milk and roasted peanuts, and makes a little bit of beef go a long way.
Grilling avocados is a great way of softening up ones that aren't quite ripe yet. Combined with crunchy broccoli, sweet carrot and creamy tahini dressing, this wild rice salad is a great side dish that shines just as much as the main event.
Get the recipe for wild rice salad with grilled avocado here
This is one of the most popular curries in Thailand. You’re guaranteed to find panang curry at khao gaeng (rice and curry) shops on every corner. This recipe is quick and simple – just as this kind of food is meant to be. And obviously this curry wouldn't be as good if served without the fragrant steamed jasmine rice.
While maqloubeh is usually made with meat, it doesn’t need it for a hugely satisfying meal. Baked eggplants and red peppers make a brilliant base (and then top) for this Palestinian upside-down spiced rice dish. Serve as a main course or an accompaniment to grilled meat or fish.
Get the recipe for maqloubeh with eggplants and peppers here
Inspired by Caribbean flavors, this dish is singing with onion, pepper, tomatoes and scotch bonnet chili. It's hearty and spicy enough to see you through colder days, but it's not so heavy that you'll find yourself in a carb coma afterwards. Bonus: it'll be ready in under an hour.
Get the recipe for jerk haddock and jollof rice-inspired salad here
This healthy stir-fry is a vegetarian take on a classic Thai dish, which replaces ground meat with soya mince (TVP). It’s sure to become a quick midweek favorite and is best served with a crispy fried egg over steamed rice – the perfect vessel for this flavorsome meal.
Get the recipe for stir-fried runner beans with holy basil here
Think you need meat to create a flavorsome biryani? Think again. Laden with aromatic saffron, heady cardamom, cumin and a big whack of ginger, this superb biryani will definitely prove you wrong. It's vegan too.
This is a simple salad that combines some wonderful flavors. There's the occasional sweetness from the raisins and a touch of saltiness from the sun-dried tomatoes. It’s also very tasty served warm and you can transform it into something more substantial by adding pan-fried tempeh, cut into chunks, or protein of your choice.
A seafood take on the classic Spanish rice dish, this recipe also includes controversial chorizo. The mix of seafood is up to you but shrimp, mussels and squid give great color and texture while the chorizo will add a bit of heat. Make sure you use the largest pan you can – the rice swells up a lot as it cooks.
For those not so keen on seafood, this oven-cooked paella requires no stirring and combines tasty saffron rice with chorizo, chicken and garlic. The ingredients aren't strictly traditional but it tastes just as delicious as the classic Spanish dish this recipe is inspired by.
This is such a simple dish which you can mix and match according to what’s in the refrigerator or freezer. Ham, uncooked rice and vegetables are mixed with stock and condensed mushroom soup, baked in the oven, then topped with grated Cheddar and baked until the cheese has melted. Everyone loves it!
A New Orleans-inspired recipe rooted in Cajun and Creole flavors, this one-pot combines peppers, tomatoes and onions. The traditional version also features shrimp and andouille sausage (you could substitute with smoked sausage), but this recipe uses it as a side to barbecued chicken for a summery meal.
Capturing the delicious flavors of Tex-Mex cuisine, this recipe is hearty and filling. Brown an onion, green peppers and carrots, then add uncooked rice and enough stock to cover the rice. Add diced tomatoes, tomato sauce and seasoning, and simmer on low until the rice is almost cooked. In the last few minutes of cooking, stir in black beans, sweetcorn, jalapeños or chopped cilantro. Serve with sliced avocados and sour cream.
A traditional biryani can take ages to make and this brilliant shortcut recipe achieves a similar effect in a fraction of the time. There's no need to pre-cook the rice and the meat is cut into smaller chunks to save on the cooking time too. It's a flavorsome and satisfying meal that you'll want to make again and again.