Simple Lunch Recipes with Rice

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Transform the simple ingredient that’s almost always in your pantry into everything from creamy chicken and rice to fried rice to fancy, homemade risotto. It’s the perfect base for almost any meal and can even be the star of your dinner! For more easy dinner ideas, check out these easy 20 minute meals.

Easy Coconut Rice

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  • 2 c. long grain rice, rinsed and drained
  • 1 (14-oz.) can coconut milk
  • 1 1/2 c. water
  • 1 tbsp. granulated sugar
  • 2 tsp. kosher salt
  • Toasted sesame seeds, for garnish (optional)


  • In a large pot over medium heat, combine rice, coconut milk, water, sugar, and salt. Bring to a boil, then reduce heat, and let simmer, covered, 18 to 20 minutes or until rice is tender.
  • Remove from heat and let sit 10 minutes, then fluff with a fork. Serve topped with sesame seeds, if desired.

Perfect Fried Rice

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  • 3 tbsp. sesame oil, divided
  • 3 large eggs
  • Kosher salt
  • 2 carrots, diced
  • 3 green onions, thinly sliced, white and green parts divided
  • 3 cloves garlic, minced
  • 1 tbsp. peeled and minced ginger (from a 1″ piece)
  • 4 c. cooked long grain rice (preferably leftover)
  • 3/4 c. frozen peas
  • 3 tbsp. low-sodium soy sauce 


  • Heat a large cast iron skillet over high heat until very hot, about 2 minutes. Add 1 tablespoon oil.
  • Beat egg with 2 teaspoons water and a large pinch salt and add to skillet. Cook, stirring to form large soft curds, about 30 seconds. Transfer to a plate. 
  • Return skillet to high heat and add 2 tablespoons oil, the carrots, and whites of the green onions. Cook until lightly golden, about 2 minutes. Add garlic and ginger and cook, stirring, until fragrant, 1 minute.
  • Add rice, peas, and cooked eggs to skillet. Pour in soy sauce and cook, stirring until heated through, 1 minute. Season with salt and pepper and stir in the remaining green onions.

Mushroom Risotto


  • 8 c. low-sodium chicken or vegetable broth
  • 1 tbsp. extra-virgin olive oil
  • 1 onion, finely chopped
  • 2 tbsp. butter, divided
  • 2 cloves garlic, minced
  • 1 lb. button mushrooms, sliced
  • 1 bay leaf
  • 4 sprigs thyme, leaves removed
  • kosher salt
  • Freshly ground black pepper
  • 2 c. arborio rice
  • 1/2 c. white wine
  • 1 c. freshly grated Parmesan
  • 3/4 c. frozen peas, thawed
  • 2 tbsp. chopped fresh parsley


  • In a medium saucepan over medium heat, bring chicken broth to a simmer. Reduce heat to low.
  • In a large pot or Dutch oven, heat oil. Add onion and cook, stirring often, until translucent, about 5 minutes. Add 1 tablespoon butter, garlic, mushrooms, bay leaf and thyme. Cook until the mushrooms have softened and are golden, about 4 more minutes, then season with salt and pepper. Remove mixture from the pot.
  • Melt remaining tablespoon butter in the pot and add the arborio rice, stirring quickly. Cook until the grains are well-coated and smell slightly toasty, about 2 minutes. Add the wine and cook until the wine has mostly absorbed.
  • With a ladle, add about 1 cup hot broth. Stirring often, cook until the rice has mostly absorbed liquid. Add remaining broth about 1 cup at a time, continuing to allow the rice to absorb each addition of broth before adding more. Stir often and cook until the risotto is al dente and creamy, not mushy. (You might not need all the broth.)
  • Add the mushroom mixture back into the rice.
  • Stir in Parmesan and peas then garnish with parsley. Serve warm.

These are some delicious lunch recipes with rice.

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