23 Quick Minute Rice Recipes Delicious

Zesty, quick, and utterly delicious—our roundup of 23 minute rice recipes is your ticket to effortless weeknight dinners. Whether you’re craving comfort food, something light and fresh, or a dish that brings the flavors of the season to your table, we’ve got you covered. Dive in and discover how minute rice can transform into mouthwatering meals in no time. Let’s get cooking!

Cheesy Minute Rice Casserole

Amidst the hustle of everyday life, there’s something profoundly comforting about a dish that marries simplicity with indulgence. This Cheesy Minute Rice Casserole does just that, offering a creamy, dreamy escape with minimal effort and maximum flavor.

Ingredients

• 1 cup Minute Rice (I find the texture perfect for quick casseroles)
• 2 cups shredded sharp cheddar cheese (for that irresistible melt)
• 1 can (10.5 oz) cream of chicken soup (a pantry staple that adds depth)
• 1/2 cup whole milk (the richness makes a difference)
• 1/4 cup unsalted butter, melted (I always opt for unsalted to control the seasoning)
• 1/2 tsp garlic powder (a little goes a long way in elevating the flavors)
• 1/4 tsp black pepper (freshly ground, if possible)

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a 9×9 inch baking dish.
2. In a large mixing bowl, combine the Minute Rice, shredded cheddar cheese, cream of chicken soup, whole milk, melted unsalted butter, garlic powder, and black pepper. Stir until all ingredients are well incorporated.
3. Transfer the mixture to the prepared baking dish, spreading it evenly with a spatula.
4. Bake in the preheated oven for 25 minutes, or until the edges are bubbly and the top is lightly golden.
5. Let the casserole stand for 5 minutes before serving to allow it to set perfectly.

Velvety and rich, this casserole boasts a delightful contrast between the creamy interior and the slightly crispy top. Serve it alongside a crisp green salad or as a hearty side to roasted meats for a meal that feels both effortless and elegant.

Minute Rice Stir Fry with Vegetables

Rustling up a quick yet sophisticated meal doesn’t have to be a daunting task, especially when you have the perfect blend of convenience and flavor at your fingertips. This Minute Rice Stir Fry with Vegetables is a testament to how simple ingredients can transform into a dish that’s both vibrant and satisfying.

Ingredients

• 1 cup Minute Rice – the star of the show, ready in a flash.
• 2 tbsp extra virgin olive oil – my go-to for its fruity notes.
• 1 cup mixed vegetables (bell peppers, carrots, snap peas) – for a colorful crunch.
• 2 cloves garlic, minced – because everything’s better with garlic.
• 1 tbsp soy sauce – for that umami kick.
• 1/2 tsp ginger, grated – a little goes a long way for warmth.
• 1/4 tsp red pepper flakes – optional, for those who like a hint of heat.

Instructions

1. Heat the extra virgin olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add the minced garlic and grated ginger, sautéing for 30 seconds until fragrant – be careful not to burn.
3. Toss in the mixed vegetables, stirring frequently for 3-4 minutes until they’re just tender but still crisp.
4. Sprinkle the red pepper flakes over the vegetables, if using, for a subtle spice.
5. Push the vegetables to one side of the skillet, then add the Minute Rice to the other side, toasting it lightly for 1 minute.
6. Drizzle the soy sauce over the rice and vegetables, then stir everything together to combine well.
7. Pour in 1 cup of water, bring the mixture to a boil, then cover and reduce the heat to low. Let it simmer for 5 minutes, or until the rice is fluffy and has absorbed all the liquid.
8. Remove from heat and let it sit, covered, for 2 minutes to allow the flavors to meld.

Delightfully simple, this stir fry boasts a harmonious blend of textures – the rice is perfectly fluffy, while the vegetables retain a satisfying crunch. Serve it in a bowl garnished with a sprinkle of sesame seeds or a wedge of lime for an extra zing, making it a versatile dish that’s as pleasing to the eye as it is to the palate.

Garlic Butter Minute Rice with Shrimp

Zesty and effortlessly elegant, this Garlic Butter Minute Rice with Shrimp transforms simple ingredients into a dish that’s both comforting and sophisticated. Perfect for those evenings when time is of the essence but flavor is non-negotiable.

Ingredients

• 1 cup minute rice (I find the texture just right for quick meals)
• 1 lb large shrimp, peeled and deveined (fresh or thawed, but always pat them dry)
• 3 tbsp unsalted butter (the richness is key here)
• 2 cloves garlic, minced (freshly minced makes all the difference)
• 1/2 cup chicken broth (low-sodium to control the saltiness)
• 1 tbsp lemon juice (a squeeze of fresh lemon brightens the dish)
• 1/4 tsp red pepper flakes (for a subtle kick)
• Salt to taste (I start with 1/4 tsp and adjust)
• 2 tbsp chopped parsley (for that fresh, colorful finish)

Instructions

1. In a medium saucepan, melt 2 tbsp of butter over medium heat until frothy.
2. Add the minced garlic and red pepper flakes, sautéing for about 30 seconds until fragrant—be careful not to burn the garlic.
3. Pour in the chicken broth and lemon juice, bringing the mixture to a gentle boil.
4. Stir in the minute rice, cover, and remove from heat. Let it stand for 5 minutes—the rice will absorb all the flavorful liquid.
5. Meanwhile, season the shrimp lightly with salt. In a large skillet, melt the remaining 1 tbsp of butter over medium-high heat.
6. Add the shrimp to the skillet, cooking for 2 minutes per side until they’re pink and opaque—don’t overcrowd the pan to ensure even cooking.
7. Fluff the rice with a fork, then gently fold in the cooked shrimp and chopped parsley.

Every bite of this dish offers a harmonious blend of buttery, garlicky rice with succulent shrimp, finished with a hint of lemon and heat. Serve it in shallow bowls with a side of steamed greens for a complete meal that’s as visually appealing as it is delicious.

Minute Rice Pudding with Cinnamon

Nothing quite compares to the comforting embrace of a warm, creamy rice pudding, especially when it’s infused with the sweet, woody notes of cinnamon. This Minute Rice Pudding recipe is a testament to simplicity meeting elegance, offering a quick yet indulgent dessert that feels like a hug in a bowl.

Ingredients

• 1 cup Minute Rice – the star of our show, it’s the shortcut to creamy perfection.
• 2 cups whole milk – for that rich, velvety texture we all crave.
• 1/4 cup granulated sugar – just the right amount to sweeten the deal.
• 1/2 tsp ground cinnamon – my secret weapon for adding depth and warmth.
• 1 tsp vanilla extract – a splash of this elevates the pudding to gourmet status.
• A pinch of salt – to balance the sweetness and enhance all the flavors.

Instructions

1. In a medium saucepan, combine the Minute Rice, whole milk, granulated sugar, ground cinnamon, and a pinch of salt. Stir gently to mix.
2. Place the saucepan over medium heat and bring the mixture to a gentle boil, stirring occasionally to prevent sticking. Tip: Keep an eye on the heat to avoid scorching the milk.
3. Once boiling, reduce the heat to low and simmer for 5 minutes, stirring frequently. The pudding will start to thicken as the rice absorbs the milk.
4. Remove the saucepan from the heat and stir in the vanilla extract. Tip: Adding vanilla off the heat preserves its delicate flavor.
5. Let the pudding sit for 2 minutes to thicken further before serving. Tip: For an extra creamy texture, cover the pudding with plastic wrap directly on the surface to prevent a skin from forming.

Silky smooth with a comforting cinnamon aroma, this Minute Rice Pudding is a delightful treat that’s both easy to make and satisfying. Serve it warm with a sprinkle of cinnamon on top or chill it for a refreshing summer dessert. Either way, it’s bound to become a cherished recipe in your collection.

Spicy Minute Rice and Beans

Zesty and vibrant, this Spicy Minute Rice and Beans dish is a testament to how simplicity can yield the most comforting and flavorful meals. Perfect for those evenings when time is of the essence but the palate demands something extraordinary.

Ingredients

• 1 cup minute rice – “I find that minute rice offers the perfect texture for this quick dish.”
• 1 can (15 oz) black beans, drained and rinsed – “Rinsing removes excess sodium and gives a cleaner bean flavor.”
• 1 tbsp extra virgin olive oil – “My go-to for its fruity notes that complement the spices.”
• 1 small onion, finely diced – “The sweetness of onion balances the heat beautifully.”
• 2 cloves garlic, minced – “Fresh garlic is non-negotiable for its pungent kick.”
• 1 tsp cumin – “Toasted cumin seeds ground at home elevate the dish immensely.”
• 1/2 tsp chili powder – “Adjust according to your heat preference, but don’t skip it.”
• 1/2 cup vegetable broth – “A splash of broth keeps the rice moist and flavorful.”
• Salt to taste – “A pinch can make all the difference, so season wisely.”

Instructions

1. Heat the extra virgin olive oil in a medium saucepan over medium heat until shimmering, about 1 minute.
2. Add the finely diced onion and sauté until translucent, stirring occasionally, for about 3 minutes.
3. Stir in the minced garlic and cook until fragrant, about 30 seconds, being careful not to burn it.
4. Sprinkle in the cumin and chili powder, stirring constantly to toast the spices for about 1 minute, which unlocks their full aroma.
5. Pour in the vegetable broth and bring the mixture to a gentle boil, then immediately reduce the heat to low.
6. Add the minute rice and drained black beans to the saucepan, stirring gently to combine all the ingredients.
7. Cover the saucepan with a tight-fitting lid and let it sit off the heat for 5 minutes, allowing the rice to absorb all the flavors.
8. Remove the lid, fluff the rice with a fork, and season with salt to taste. Tip: Letting the dish sit covered for an additional 2 minutes off the heat ensures every grain is perfectly tender.

This Spicy Minute Rice and Beans boasts a delightful contrast of textures, from the fluffy rice to the creamy beans, all enveloped in a warmly spiced sauce. Try serving it topped with a dollop of cool Greek yogurt or alongside crisp, fresh greens for a meal that’s as balanced as it is bold.

Minute Rice Salad with Lemon Dressing

Just when you thought quick meals couldn’t get any more delightful, this Minute Rice Salad with Lemon Dressing proves otherwise. It’s a vibrant, refreshing dish that brings together the simplicity of minute rice with the zest of lemon, creating a perfect balance of flavors and textures.

Ingredients

• 2 cups minute rice (I find the texture just right for salads)
• 1/4 cup extra virgin olive oil (my go-to for its fruity notes)
• 2 tbsp fresh lemon juice (for that bright, tangy kick)
• 1/2 tsp salt (to enhance all the flavors)
• 1/4 tsp black pepper (freshly ground, if possible)
• 1 cup cherry tomatoes, halved (they add a juicy sweetness)
• 1/2 cucumber, diced (for a crisp contrast)
• 1/4 red onion, thinly sliced (it offers a sharp bite)
• 2 tbsp chopped fresh parsley (it brings a herby freshness)

Instructions

1. Cook the minute rice according to package instructions, then spread it on a baking sheet to cool to room temperature. Tip: Fluffing the rice with a fork prevents clumping.
2. In a small bowl, whisk together the extra virgin olive oil, lemon juice, salt, and black pepper until emulsified. Tip: Taste the dressing and adjust seasoning if needed, but remember the flavors will meld once mixed with the salad.
3. In a large mixing bowl, combine the cooled rice, cherry tomatoes, cucumber, red onion, and parsley. Tip: Gently folding the ingredients preserves the texture of each component.
4. Pour the dressing over the salad and toss lightly to coat all ingredients evenly.
5. Let the salad sit for 10 minutes before serving to allow the flavors to blend.

Vibrant and refreshing, this salad offers a delightful crunch from the cucumber and a burst of sweetness from the cherry tomatoes, all tied together with the zesty lemon dressing. Serve it as a standalone lunch or as a side to grilled meats for a complete meal.

Creamy Mushroom Minute Rice

Captivating in its simplicity yet rich in flavor, this Creamy Mushroom Minute Rice transforms humble ingredients into a dish that feels both luxurious and comforting. Perfect for those evenings when time is of the essence but the palate demands something extraordinary.

Ingredients

• 1 cup Minute Rice – the quick-cooking hero of our story.
• 2 tbsp unsalted butter – because everything’s better with butter.
• 1 cup sliced mushrooms – I adore cremini for their earthy depth, but white buttons work in a pinch.
• 1 clove garlic, minced – for that essential aromatic kick.
• 1 cup heavy cream – the secret to our sauce’s velvety texture.
• 1/2 cup grated Parmesan cheese – freshly grated melts smoother and tastes richer.
• Salt and freshly ground black pepper – to season with precision.
• 1 tbsp chopped fresh parsley – a bright finish that elevates the dish.

Instructions

1. In a medium saucepan, melt the butter over medium heat until it’s just beginning to foam, about 1 minute.
2. Add the sliced mushrooms and sauté until they’re golden and have released their moisture, approximately 5 minutes. Tip: Don’t overcrowd the pan to ensure they brown nicely.
3. Stir in the minced garlic and cook for another 30 seconds, just until fragrant. Tip: Garlic burns quickly, so keep the heat moderate.
4. Pour in the heavy cream and bring the mixture to a gentle simmer, allowing it to thicken slightly, about 3 minutes.
5. Add the Minute Rice, stirring to combine, then cover and remove from heat. Let it stand for 5 minutes. Tip: The residual heat will cook the rice perfectly without making it mushy.
6. Uncover, stir in the Parmesan cheese until melted and creamy. Season with salt and pepper to taste.
7. Garnish with chopped fresh parsley before serving.

Silky and indulgent, this dish boasts a creamy texture that clings to each grain of rice, with the mushrooms adding a meaty contrast. Serve it as a sophisticated side or bulk it up with grilled chicken for a hearty main.

Minute Rice and Chicken Skillet

Delightfully simple yet unexpectedly sophisticated, this Minute Rice and Chicken Skillet transforms humble ingredients into a weeknight masterpiece. With its golden chicken and fluffy rice, it’s a dish that promises comfort without compromise.

Ingredients

• 1 cup Minute Rice (I keep a stash for those ‘need dinner now’ moments)
• 1 lb boneless, skinless chicken breasts, diced into 1-inch pieces (free-range adds a lovely depth of flavor)
• 2 tbsp extra virgin olive oil (my kitchen staple for its fruity notes)
• 1 small onion, finely chopped (yellow onions are my preference for their sweetness)
• 2 cloves garlic, minced (freshly minced makes all the difference)
• 1 1/2 cups chicken broth (homemade if you have it, but store-bought works in a pinch)
• 1/2 tsp salt (I like to use sea salt for its clean taste)
• 1/4 tsp black pepper (freshly ground, please)
• 1/2 tsp paprika (smoked paprika adds a wonderful complexity)
• 1/4 cup fresh parsley, chopped (for that final pop of color and freshness)

Instructions

1. Heat the olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add the diced chicken to the skillet, seasoning with salt, pepper, and paprika. Cook until the chicken is golden brown on all sides, about 5-7 minutes. Tip: Don’t overcrowd the skillet to ensure a good sear.
3. Remove the chicken from the skillet and set aside on a plate, covering loosely with foil to keep warm.
4. In the same skillet, add the chopped onion and cook until translucent, about 3 minutes, stirring occasionally.
5. Add the minced garlic and cook for another 30 seconds, until fragrant. Tip: Keep the garlic moving to prevent burning.
6. Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet for extra flavor.
7. Bring the broth to a boil, then stir in the Minute Rice. Reduce heat to low, cover, and let simmer for 5 minutes. Tip: Resist the urge to peek; keeping the lid on ensures perfectly cooked rice.
8. Return the chicken to the skillet, stirring gently to combine. Cover and let sit for 2 minutes off the heat to warm through.
9. Sprinkle with chopped parsley before serving.

Golden and inviting, this skillet dish offers a delightful contrast of textures, from the tender chicken to the light, fluffy rice. Serve it straight from the skillet for a rustic presentation, or plate it up with a side of steamed greens for a pop of color and nutrition.

Sweet and Sour Minute Rice

Delightfully simple yet bursting with flavor, this Sweet and Sour Minute Rice transforms humble ingredients into a vibrant dish that’s as pleasing to the palate as it is to the eye. Perfect for those evenings when time is of the essence but the craving for something tangy and sweet is undeniable.

Ingredients

• 1 cup Minute Rice – the quick-cooking hero of this dish, ensuring dinner is ready in a flash.
• 1 cup water – for perfectly fluffy rice every time.
• 2 tbsp soy sauce – my secret weapon for depth of flavor; I always reach for the low-sodium variety to control the saltiness.
• 1/4 cup apple cider vinegar – for that irresistible tang; white vinegar works in a pinch, but the apple cider adds a subtle sweetness.
• 3 tbsp brown sugar – to balance the acidity with its rich, molasses notes.
• 1 tbsp extra virgin olive oil – my go-to for sautéing, adding a hint of fruitiness.
• 1/2 cup diced bell peppers – I love using a mix of red and green for color and crunch.
• 1/2 cup pineapple chunks – fresh or canned, their sweetness is non-negotiable for the perfect sweet and sour profile.

Instructions

1. In a medium saucepan, bring 1 cup of water to a boil over high heat. Tip: A tight-fitting lid ensures the water boils faster.
2. Stir in 1 cup of Minute Rice, cover, and remove from heat. Let it stand for 5 minutes; the steam will cook the rice to perfection.
3. While the rice rests, heat 1 tbsp of extra virgin olive oil in a large skillet over medium heat. Add 1/2 cup diced bell peppers, sautéing for 3 minutes until just softened.
4. In a small bowl, whisk together 2 tbsp soy sauce, 1/4 cup apple cider vinegar, and 3 tbsp brown sugar until the sugar dissolves. Tip: Warming the mixture slightly can help blend the flavors more harmoniously.
5. Add the sauce to the skillet with the bell peppers, along with 1/2 cup pineapple chunks. Simmer for 2 minutes, allowing the flavors to meld.
6. Fluff the rested rice with a fork and gently fold it into the skillet mixture, ensuring every grain is coated with the sweet and sour sauce. Tip: For an extra touch, garnish with sliced green onions or sesame seeds before serving.

Unbelievably quick to prepare, this dish offers a delightful contrast of textures—tender rice, crisp bell peppers, and juicy pineapple—all enveloped in a glossy, flavor-packed sauce. Serve it alongside grilled chicken or tofu for a complete meal that’s sure to impress.

Minute Rice with Peas and Carrots

Vibrant and effortlessly chic, this Minute Rice with Peas and Carrots is a testament to the beauty of simplicity, offering a quick yet satisfying dish that dances on the palate with its fresh, garden-inspired flavors.

Ingredients

• 1 cup Minute Rice (I always keep a box in the pantry for those ‘what’s for dinner?’ moments)
• 1 cup frozen peas and carrots (no need to thaw—they cook perfectly in the time it takes the rice to fluff)
• 1 1/2 cups water (filtered, if you’re feeling fancy)
• 1 tbsp unsalted butter (because everything’s better with butter)
• 1/2 tsp salt (I like to use sea salt for its subtle crunch and minerality)

Instructions

1. In a medium saucepan, bring the water to a rolling boil over high heat. Tip: A watched pot never boils, but it’s okay to peek—just don’t walk away!
2. Stir in the Minute Rice, frozen peas and carrots, butter, and salt. Tip: The butter melts into the rice as it cooks, infusing every grain with richness.
3. Cover the saucepan with a tight-fitting lid and remove it from the heat. Let it stand for 5 minutes—no peeking! This allows the rice to absorb all the water and become perfectly tender.
4. Fluff the rice with a fork to separate the grains and distribute the peas and carrots evenly. Tip: Fluffing is key to avoiding clumpy rice, so don’t skip this step!

Unassuming yet utterly delightful, this dish boasts a light, fluffy texture with pops of sweetness from the peas and a slight crunch from the carrots. Serve it as a cozy side or jazz it up with a sprinkle of fresh herbs for an instant upgrade.

Minute Rice and Beef Stir Fry

Whisking together the bustling flavors of quick cuisine and the heartiness of beef, this Minute Rice and Beef Stir Fry emerges as a weeknight savior, blending convenience with gourmet appeal in under thirty minutes.

Ingredients

• 1 cup Minute Rice – the cornerstone of this dish, offering a fluffy texture in a flash.
• 1 lb beef sirloin, thinly sliced – I find the marbling in sirloin adds just the right amount of richness.
• 2 tbsp extra virgin olive oil – my go-to for its fruity undertones that elevate the beef.
• 1 cup frozen mixed vegetables – a colorful medley that brings crunch and vibrancy.
• 2 cloves garlic, minced – because what’s a stir fry without that aromatic punch?
• 1 tbsp soy sauce – for that umami depth we all crave.
• 1/2 tsp red pepper flakes – a hint of heat to awaken the palate.

Instructions

1. Heat the extra virgin olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes. Tip: A hot pan ensures the beef sears properly, locking in juices.
2. Add the thinly sliced beef sirloin to the skillet, spreading it out in a single layer. Cook for 3 minutes without stirring to achieve a golden crust, then flip and cook for another 2 minutes. Tip: Resist the urge to overcrowd the pan to avoid steaming the beef.
3. Stir in the minced garlic and red pepper flakes, cooking for 30 seconds until fragrant. Tip: Garlic burns quickly, so keep the heat moderate and stir constantly.
4. Add the frozen mixed vegetables and soy sauce, stirring to combine. Cook for 5 minutes, or until the vegetables are tender yet crisp.
5. Meanwhile, prepare the Minute Rice according to package instructions, typically involving boiling water, adding the rice, and letting it sit covered for 5 minutes.
6. Fluff the cooked Minute Rice with a fork and gently fold it into the beef and vegetable mixture, ensuring everything is evenly distributed.

Combining the tender, savory beef with the crisp vegetables and fluffy rice creates a symphony of textures and flavors. Consider serving it in a hollowed-out bell pepper for an edible bowl that adds a sweet contrast.

Minute Rice with Coconut Milk

Just when you thought minute rice couldn’t get any more versatile, this luscious coconut milk version proves otherwise, offering a creamy, dreamy twist that’s both effortless and exotic.

Ingredients

• 1 cup minute rice (I always keep a stash for those ‘what’s for dinner?’ moments)
• 1 cup coconut milk (full-fat for that rich, velvety texture we all crave)
• 1/2 cup water (to balance the creaminess)
• 1 tbsp unsalted butter (because everything’s better with butter)
• A pinch of salt (to elevate all the flavors)

Instructions

1. In a medium saucepan, combine the coconut milk, water, butter, and salt. Bring to a gentle boil over medium heat, stirring occasionally to melt the butter.
2. Once boiling, stir in the minute rice, then immediately remove the saucepan from the heat. Cover with a tight-fitting lid and let it sit for 5 minutes. This off-the-heat method ensures the rice absorbs all the liquid without becoming mushy.
3. After 5 minutes, fluff the rice with a fork. For an extra touch of elegance, let it sit covered for an additional 2 minutes to steam and become even fluffier.
4. Serve warm. A pro tip: garnish with toasted coconut flakes or a sprinkle of cinnamon for a delightful contrast in textures and flavors.

Kindly note how the coconut milk transforms the humble minute rice into a dish with a luxurious texture and a subtly sweet, nutty flavor. Perfect as a side or as a base for tropical-inspired bowls, it’s a testament to the magic of simple ingredients.

Minute Rice and Tuna Salad

Amidst the hustle of everyday life, a dish that marries convenience with sophistication is a treasure. This Minute Rice and Tuna Salad is a testament to the beauty of simplicity, offering a refreshing, protein-packed meal that’s as effortless to prepare as it is delightful to savor.

Ingredients

• 1 cup minute rice (I find the texture perfect for salads, absorbing dressings without becoming mushy)
• 1 can (5 oz) tuna in water, drained (opt for sustainably caught for a guilt-free indulgence)
• 1/4 cup mayonnaise (a creamy, full-fat version elevates the richness)
• 1 tbsp Dijon mustard (adds a tangy depth that’s irreplaceable)
• 1/2 cup diced celery (for that essential crunch)
• 1/4 cup finely chopped red onion (soak in cold water for 5 minutes to mellow the sharpness)
• Salt and freshly ground black pepper (to season layers of flavor)
• 1 tbsp lemon juice (freshly squeezed, it brightens the entire dish)
• 1/4 cup chopped parsley (a handful of freshness)

Instructions

1. Bring 1 1/4 cups of water to a boil in a small saucepan. Stir in the minute rice, cover, and remove from heat. Let it stand for 5 minutes, then fluff with a fork. Tip: Letting the rice cool slightly before mixing prevents the mayonnaise from breaking down.
2. In a large mixing bowl, combine the fluffed rice, drained tuna, mayonnaise, and Dijon mustard. Gently fold until evenly incorporated. Tip: Use a fork to break up the tuna for a more uniform texture.
3. Add the diced celery, soaked and drained red onion, lemon juice, and chopped parsley to the bowl. Season with salt and freshly ground black pepper to taste. Mix gently to combine. Tip: For an extra layer of flavor, let the salad chill in the refrigerator for 30 minutes before serving.

Finished with a sprinkle of parsley, this salad boasts a harmonious blend of creamy and crunchy textures, with the lemon juice cutting through the richness for a balanced bite. Serve it atop a bed of greens for a light lunch or as a hearty filling for whole-grain wraps.

Minute Rice with Black Beans and Corn

Kickstart your culinary journey with this effortlessly chic dish that marries the simplicity of minute rice with the hearty flavors of black beans and sweet corn, perfect for those evenings when time is of the essence but flavor is non-negotiable.

Ingredients

• 1 cup minute rice (I always keep a box in the pantry for last-minute meals)
• 1 can (15 oz) black beans, drained and rinsed (look for low-sodium to control the saltiness)
• 1 cup frozen corn kernels (thawed under running water for a quick fix)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 small onion, finely diced (yellow onions work best for their sweetness)
• 2 cloves garlic, minced (freshly minced garlic makes all the difference)
• 1 tsp ground cumin (toasted cumin seeds ground at home elevate the flavor)
• 1/2 tsp smoked paprika (for that subtle smoky depth)
• Salt to taste (I prefer sea salt for its clean taste)
• Fresh cilantro, chopped (for garnish, and I’m generous with it)

Instructions

1. Heat the olive oil in a medium skillet over medium heat until shimmering, about 1 minute.
2. Add the diced onion and cook, stirring occasionally, until translucent, about 3 minutes.
3. Stir in the minced garlic, ground cumin, and smoked paprika, cooking until fragrant, about 30 seconds.
4. Add the black beans and corn to the skillet, stirring to combine with the aromatics, and cook for 2 minutes to warm through.
5. Meanwhile, prepare the minute rice according to package instructions, then fluff with a fork.
6. Combine the cooked rice with the bean and corn mixture in the skillet, stirring gently to mix without breaking the beans.
7. Season with salt to taste, then remove from heat.
8. Garnish with chopped fresh cilantro before serving.

Best enjoyed when the rice is perfectly fluffy, the beans are tender yet firm, and the corn adds a pop of sweetness. For a creative twist, serve it stuffed in bell peppers or alongside a crisp green salad for a refreshing contrast.

Minute Rice and Egg Scramble

Whisking together simplicity and speed, this Minute Rice and Egg Scramble transforms humble ingredients into a comforting meal that’s both satisfying and effortlessly elegant. Perfect for those mornings when time is of the essence but you’re not willing to compromise on flavor or quality.

Ingredients

• 1 cup Minute Rice (I find the texture ideal for quick scrambles)
• 2 large eggs (room temperature eggs blend more smoothly)
• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1/4 tsp salt (just enough to enhance the natural flavors)
• 1/8 tsp black pepper (freshly ground adds a subtle kick)
• 1 tbsp chopped chives (for a bright, oniony finish)

Instructions

1. Heat the extra virgin olive oil in a non-stick skillet over medium heat until shimmering, about 1 minute.
2. Add the Minute Rice to the skillet, stirring occasionally, until lightly toasted and fragrant, approximately 2 minutes.
3. Crack the eggs directly into the skillet with the rice, stirring constantly to scramble them evenly among the grains.
4. Season with salt and black pepper, continuing to stir until the eggs are fully cooked and the mixture is fluffy, about 3 minutes.
5. Remove from heat and sprinkle with chopped chives for a fresh, colorful garnish.

Light and fluffy with a delightful contrast of textures, this scramble is a canvas for creativity—serve it atop a slice of toasted artisan bread or alongside a crisp green salad for a complete meal.

Minute Rice with Spinach and Feta

Zesty and vibrant, this Minute Rice with Spinach and Feta is a testament to how simple ingredients can transform into a dish bursting with flavor and elegance. Perfect for those evenings when time is of the essence but you’re not willing to compromise on taste or nutrition.

Ingredients

• 1 cup Minute Rice – the quick-cooking hero of this dish.
• 2 cups fresh spinach, roughly chopped – I love the pop of color and the slight bitterness it adds.
• 1/2 cup crumbled feta cheese – for that creamy, tangy goodness.
• 2 tbsp extra virgin olive oil – my go-to for its fruity notes.
• 1 clove garlic, minced – because what’s a dish without a hint of garlic?
• 1/2 tsp salt – to elevate all the flavors.
• 1/4 tsp black pepper – for a subtle kick.
• 1 cup water – the base of our quick-cooking rice.

Instructions

1. In a medium saucepan, heat the extra virgin olive oil over medium heat until shimmering, about 1 minute.
2. Add the minced garlic and sauté until fragrant, roughly 30 seconds, being careful not to let it burn.
3. Stir in the Minute Rice, ensuring each grain is lightly coated with the olive oil and garlic mixture.
4. Pour in the water and bring the mixture to a boil. Tip: This is the perfect time to season with salt and pepper for even distribution.
5. Once boiling, reduce the heat to low, cover, and let simmer for 5 minutes. Tip: Resist the urge to peek; keeping the lid on ensures perfectly cooked rice.
6. Remove the saucepan from heat and let it sit, covered, for an additional 5 minutes. This allows the rice to steam and become fluffy.
7. Fluff the rice with a fork, then gently fold in the chopped spinach and crumbled feta. Tip: The residual heat will wilt the spinach slightly and soften the feta, melding the flavors beautifully.

Every bite of this dish offers a delightful contrast between the fluffy rice, the tender spinach, and the creamy feta. Serve it as a standalone meal or as a sophisticated side to grilled chicken or fish for an extra touch of elegance.

Minute Rice and Sausage Jambalaya

Savory and satisfying, this Minute Rice and Sausage Jambalaya is a testament to the beauty of quick, flavorful meals that don’t skimp on depth or character. Perfect for those evenings when time is of the essence but your palate demands something extraordinary.

Ingredients

• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 cup smoked sausage, sliced into 1/4-inch rounds (andouille brings a lovely spice)
• 1/2 cup onion, finely diced (yellow onions offer a sweet balance)
• 1/2 cup green bell pepper, diced (for a crisp, fresh contrast)
• 1/2 cup celery, thinly sliced (the crunch is essential)
• 2 cloves garlic, minced (because more is always better)
• 1 cup Minute Rice (the quick-cooking hero of our dish)
• 1 1/2 cups chicken broth (homemade elevates it, but store-bought works in a pinch)
• 1/2 tsp smoked paprika (for that deep, smoky whisper)
• 1/4 tsp cayenne pepper (adjust to dance on your taste buds)
• Salt, to taste (though I find the sausage usually covers it)

Instructions

1. Heat the olive oil in a large skillet over medium heat until shimmering, about 1 minute.
2. Add the sausage slices, cooking until they’re beautifully browned on both sides, approximately 3 minutes per side. Tip: Don’t overcrowd the pan to ensure each piece gets a perfect sear.
3. Stir in the onion, bell pepper, and celery, sautéing until the vegetables soften and the onions become translucent, about 5 minutes. Tip: A pinch of salt here helps draw out the vegetables’ moisture and flavors.
4. Add the minced garlic, smoked paprika, and cayenne pepper, cooking for another minute until fragrant. Tip: Keep the garlic moving to prevent it from burning and turning bitter.
5. Pour in the chicken broth and bring the mixture to a boil, then stir in the Minute Rice. Reduce the heat to low, cover, and let it simmer for 5 minutes.
6. Remove from heat and let it stand, covered, for another 5 minutes to allow the rice to absorb all the liquid and flavors fully.
7. Fluff the jambalaya with a fork, taste for seasoning, and adjust if necessary.

Lusciously textured with each grain of rice perfectly separate yet infused with the smoky, spicy essence of the sausage and spices, this jambalaya is a quick culinary escape to the heart of Louisiana. Serve it with a sprinkle of fresh parsley or a dash of hot sauce for an extra kick, transforming a simple meal into a vibrant feast.

Minute Rice with Curry Vegetables

Momentarily transport your senses to a world of vibrant flavors with this effortlessly elegant Minute Rice with Curry Vegetables, a dish that marries convenience with the exotic allure of curry spices, perfect for a quick yet sophisticated meal.

Ingredients

• 1 cup Minute Rice – my pantry staple for those ‘need dinner now’ moments.
• 2 tbsp extra virgin olive oil – the fruity notes really elevate the dish.
• 1 cup mixed vegetables (carrots, peas, bell peppers) – frozen works wonderfully here, no thawing needed.
• 1 tbsp curry powder – for that warm, aromatic depth.
• 1/2 tsp salt – just enough to enhance all the flavors.
• 1 3/4 cups water – the perfect ratio for fluffy rice.

Instructions

1. Heat the extra virgin olive oil in a medium saucepan over medium heat until shimmering, about 1 minute.
2. Add the mixed vegetables to the saucepan, stirring occasionally, until they begin to soften, roughly 3 minutes.
3. Sprinkle the curry powder and salt over the vegetables, stirring to coat evenly, and cook for another minute to release the spices’ aromas.
4. Pour in the water and bring the mixture to a boil, then stir in the Minute Rice.
5. Remove the saucepan from the heat, cover, and let it stand for 5 minutes. Tip: Resist the urge to peek; this lets the rice absorb all the flavors perfectly.
6. Fluff the rice with a fork before serving. Tip: A gentle hand ensures each grain remains distinct and tender.

The result is a dish where the rice is flawlessly fluffy, each grain infused with the golden hue and fragrant spices of the curry, while the vegetables add a delightful crunch. Serve it in a hollowed-out bell pepper for an edible bowl that’s as Instagram-worthy as it is delicious.

Minute Rice and Avocado Bowl

On a bustling weekday evening, when time is of the essence but the craving for something wholesome and satisfying lingers, the Minute Rice and Avocado Bowl emerges as a savior. This dish marries the creamy richness of avocado with the light, fluffy texture of minute rice, creating a harmonious blend that’s both nourishing and delightfully simple to prepare.

Ingredients

• 1 cup minute rice (I find the extra fluffy variety works best here)
• 1 ripe avocado, diced (look for one that yields slightly to pressure for perfect creaminess)
• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1/2 tsp salt (I prefer sea salt for its subtle crunch)
• 1/4 tsp black pepper (freshly ground adds a nice kick)
• 1 tbsp lime juice (a squeeze of fresh lime brightens the dish beautifully)
• 2 tbsp cilantro, chopped (for a fresh, herby finish)

Instructions

1. Bring 1 1/4 cups of water to a boil in a small saucepan over high heat. Tip: Using a lid can speed up the boiling process.
2. Stir in 1 cup of minute rice, reduce the heat to low, cover, and let it simmer for 5 minutes. Tip: Resist the urge to peek; keeping the lid on ensures perfectly cooked rice.
3. Remove the saucepan from heat and let it stand, covered, for 2 minutes. Then, fluff the rice with a fork. Tip: Fluffing the rice separates the grains, giving it a lighter texture.
4. In a medium bowl, combine the cooked rice with 1 tbsp extra virgin olive oil, 1/2 tsp salt, and 1/4 tsp black pepper, mixing gently to coat the rice evenly.
5. Add the diced avocado and 1 tbsp lime juice to the bowl, folding carefully to avoid mashing the avocado too much.
6. Sprinkle with 2 tbsp chopped cilantro for a fresh, colorful garnish.

Perfect for a quick lunch or a light dinner, this bowl offers a delightful contrast between the creamy avocado and the fluffy rice, with the lime and cilantro adding bursts of freshness. Serve it with a side of crispy tortilla chips for an added crunch, or top with a poached egg for extra protein.

Minute Rice with Tomato Basil Sauce

Elevating the humble minute rice to a dish worthy of any dinner table, this Tomato Basil Sauce version marries convenience with the sophistication of Italian flavors, creating a meal that’s as effortless as it is enchanting.

Ingredients

• 1 cup minute rice (I find the texture perfect for quick meals)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 2 cloves garlic, minced (freshly minced makes all the difference)
• 1 can (14.5 oz) diced tomatoes (I prefer San Marzano for their sweetness)
• 1/4 cup fresh basil leaves, chopped (tearing them releases more aroma)
• 1/2 tsp salt (adjusting to your preference is key)
• 1/4 tsp black pepper (freshly ground for the best flavor)

Instructions

1. Heat the extra virgin olive oil in a medium saucepan over medium heat until shimmering, about 1 minute.
2. Add the minced garlic to the pan, sautéing until fragrant, approximately 30 seconds, being careful not to burn it.
3. Pour in the diced tomatoes with their juice, stirring to combine with the garlic. Let the mixture simmer for 5 minutes to thicken slightly.
4. Stir in the minute rice, salt, and black pepper, ensuring the rice is fully submerged in the tomato mixture. Cover and remove from heat. Let it stand for 5 minutes; the rice will absorb the liquid and become tender.
5. Fold in the chopped basil leaves just before serving to preserve their vibrant color and fresh flavor.

Zesty and aromatic, this dish boasts a velvety texture with the rice perfectly absorbing the rich tomato sauce. Serve it with a sprinkle of Parmesan cheese or alongside a crisp green salad for a complete meal that delights the senses.

Minute Rice and Pork Chops

Venture into the realm of quick yet sophisticated meals with this delightful combination of minute rice and succulent pork chops, a dish that promises to deliver both comfort and elegance to your dinner table.

Ingredients

• 4 boneless pork chops (about 1 inch thick for even cooking)
• 1 cup minute rice (I find the texture perfect for quick meals)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 cup chicken broth (homemade or low-sodium for better control over saltiness)
• 1 tsp garlic powder (for that quick flavor boost)
• Salt and freshly ground black pepper (to season the pork chops generously)
• 1 tbsp butter (adds richness to the rice)

Instructions

1. Heat the extra virgin olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Season the pork chops on both sides with salt, pepper, and garlic powder.
3. Add the pork chops to the skillet and cook for 4-5 minutes on each side, or until golden brown and the internal temperature reaches 145°F. Tip: Avoid moving the chops too much to get a perfect sear.
4. Remove the pork chops from the skillet and let them rest on a plate covered with foil.
5. In the same skillet, add the minute rice, chicken broth, and butter. Bring to a boil, then reduce the heat to low, cover, and simmer for 5 minutes. Tip: The residual flavors from the pork chops will infuse the rice with incredible taste.
6. After 5 minutes, remove the skillet from the heat and let it stand covered for another 5 minutes to allow the rice to absorb all the liquid. Tip: This resting period is crucial for fluffy rice.
7. Fluff the rice with a fork and serve alongside the rested pork chops.

Combining the juicy, flavorful pork chops with the buttery, aromatic rice creates a harmonious dish that’s both satisfying and refined. Consider garnishing with fresh herbs or a squeeze of lemon for an extra layer of flavor.

Minute Rice with Pineapple and Ham

Elevate your weeknight dinner with this effortlessly chic Minute Rice with Pineapple and Ham, a dish that marries the sweet tang of pineapple with the savory depth of ham, all nestled in fluffy, quick-cooking rice.

Ingredients

• 1 cup Minute Rice (I find the texture perfect for quick meals)
• 1 cup diced ham (opt for a smoky variety to add depth)
• 1 cup fresh pineapple chunks (the sweetness of fresh pineapple is unmatched)
• 2 tbsp unsalted butter (for a rich, velvety finish)
• 1/2 cup chicken broth (homemade adds a layer of flavor, but store-bought works in a pinch)
• 1 tbsp fresh lime juice (a squeeze right before serving brightens the dish)
• Salt to taste (I like to use sea salt for its clean flavor)

Instructions

1. In a medium saucepan, melt the butter over medium heat until it’s just beginning to foam, about 1 minute.
2. Add the diced ham to the saucepan, stirring occasionally, until it’s lightly browned, approximately 3 minutes. This step builds a flavorful base.
3. Stir in the pineapple chunks and cook for another 2 minutes, allowing the pineapple to caramelize slightly for enhanced sweetness.
4. Pour in the chicken broth and bring the mixture to a gentle boil, which should take about 2 minutes. The broth will deglaze the pan, picking up all the tasty bits.
5. Add the Minute Rice to the saucepan, stirring to combine all the ingredients evenly. Cover and remove from heat. Let it stand for 5 minutes; the rice will absorb the liquid and become perfectly tender.
6. Finish by drizzling the lime juice over the rice and fluffing it with a fork. The lime juice adds a refreshing zing that balances the dish’s richness.

Vibrant and satisfying, this dish offers a delightful contrast of textures—from the tender rice to the juicy pineapple and crisp ham. Serve it in a hollowed-out pineapple half for an Instagram-worthy presentation that’s as fun to look at as it is to eat.

Minute Rice and Lentil Stew

Momentarily transform humble ingredients into a comforting, nutrient-packed stew that’s as swift to prepare as it is satisfying. This Minute Rice and Lentil Stew is a testament to the beauty of simplicity, offering a hearty meal that doesn’t compromise on flavor or elegance.

Ingredients

• 1 cup minute rice – I find the quick-cooking variety saves time without sacrificing texture.
• 1 cup dried lentils – Green lentils hold their shape beautifully, adding a pleasant bite.
• 2 tbsp extra virgin olive oil – My go-to for its fruity notes that elevate the dish.
• 1 medium onion, finely diced – Yellow onions are my preference for their sweet, mellow flavor.
• 2 cloves garlic, minced – Freshly minced garlic adds a punch of aroma and taste.
• 4 cups vegetable broth – A good-quality broth is the backbone of this stew’s depth.
• 1 tsp ground cumin – For a warm, earthy undertone.
• Salt and pepper – To season, but remember, the broth already adds saltiness.

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 ground cumin, cooking until fragrant, about 30 seconds.
4. Pour in the vegetable broth and bring the mixture to a boil, then reduce to a simmer.
5. Add the lentils, cover, and simmer for 15 minutes, stirring occasionally to prevent sticking.
6. Stir in the minute rice, cover, and remove from heat. Let it stand for 5 minutes to allow the rice to absorb the liquid.
7. Season with salt and pepper to taste, keeping in mind the broth’s saltiness.

Offering a delightful contrast between the tender lentils and fluffy rice, this stew is a canvas for creativity. Serve it with a dollop of Greek yogurt or a sprinkle of fresh herbs for an extra layer of flavor and texture.

Conclusion

Cooking up a storm has never been easier with these 23 quick minute rice recipes! Perfect for busy home cooks across North America, each dish promises deliciousness in no time. We’d love to hear which recipes became your favorites—drop us a comment below. Loved what you saw? Share the love and this article on Pinterest for fellow foodies to discover!