12 Easy Rice Based Family Dinners for Filling One Dish Meals

Rice is a reliable staple that helps turn basic ingredients into filling family meals. These recipes focus on one dish dinners that come together with little fuss. You will find ideas that use what is already in the pantry and fridge. Each meal keeps portions generous without extra sides to prepare. The list includes simple variations to suit different tastes.

Helpful Tips Before You Start

These tips will help you put together rice based dinners with less effort.

Cook rice ahead

Make a big batch of rice on the weekend. Store it in the fridge so you can pull it out for quick assembly on weeknights.

Use broth for flavor

Cook the rice in broth instead of water. This adds taste without extra steps once the dish is combined.

Cut ingredients evenly

Chop vegetables and proteins into similar sizes. They will cook at the same rate in one pan or casserole.

Double the recipe

Make extra and freeze half. Most rice based one dish meals reheat well for another night.

One-Pot Cheesy Beef Taco Rice

This one-pot meal brings taco night and cheesy rice together in a single skillet. It works well on busy weeknights when you want a filling dinner without extra dishes or long prep.

The finished dish has savory beef, tender rice, and plenty of melted cheese with classic taco seasoning throughout. Families tend to enjoy the hearty texture and familiar flavors.

One-Pot Cheesy Beef Taco Rice

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Course Main Course

Cuisine Mexican

Servings 4 people

Equipment

• Large Skillet with Lid
• Wooden Spoon

Ingredients

  

• 1 pound ground beef
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 tablespoons taco seasoning
• 1 cup long-grain white rice, uncooked
• 2 cups beef broth
• 1 can (14.5 oz) diced tomatoes, undrained
• 2 cups shredded cheddar cheese
• Salt and pepper to taste
• Chopped cilantro, for serving
• Sliced green onions, for serving

Instructions

 

• Heat a large skillet over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks.
• Add the diced onion and minced garlic to the skillet. Cook for 3 to 4 minutes until the onion softens.
• Stir in the taco seasoning and cook for 1 minute to toast the spices.
• Add the uncooked rice, beef broth, and diced tomatoes with their liquid. Stir to combine and bring the mixture to a gentle boil.
• Reduce the heat to low, cover the skillet, and simmer for 18 to 20 minutes until the rice is tender and most of the liquid is absorbed.
• Remove the skillet from the heat. Stir in the shredded cheddar cheese until it melts evenly into the rice mixture. Season with salt and pepper to taste.
• Serve hot, topped with chopped cilantro and sliced green onions.

Notes

Stir the cheese in after removing the skillet from heat so it melts smoothly without becoming greasy. Leftovers reheat well in a covered skillet with a splash of broth to loosen the rice. If you prefer less spice, use mild taco seasoning and drain the tomatoes before adding them.

Course: Main Course
Cuisine: Mexican
Equipment: Large Skillet with Lid, Wooden Spoon

Baked Chicken Broccoli Rice Casserole

This casserole brings together tender chicken, fresh broccoli, and fluffy rice in a creamy sauce that bakes into a hearty one-pan meal. It works well on busy weeknights when you want something filling without multiple pots or extra sides. The finished dish has a soft, comforting texture with melted cheese on top and well-seasoned bites throughout.

Baked Chicken Broccoli Rice Casserole

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Course Main Course

Cuisine American

Servings 4 people

Equipment

• 9×13 baking dish
• Mixing bowl
• Oven

Ingredients

  

• 2 cups cooked white rice
• 2 cups cooked chicken breast, cubed
• 3 cups fresh broccoli florets
• 1 (10.5 oz) can cream of chicken soup
• 1 cup milk
• 2 cups shredded cheddar cheese, divided
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

 

• Preheat the oven to 375°F and lightly grease a 9×13 baking dish.
• In a large mixing bowl, whisk together the cream of chicken soup, milk, garlic powder, salt, and black pepper until smooth.
• Add the cooked rice, cubed chicken, broccoli florets, and 1 cup of the shredded cheddar cheese to the bowl. Stir until everything is evenly coated.
• Spread the mixture into the prepared baking dish and sprinkle the remaining 1 cup of cheddar cheese over the top.
• Bake for 25 to 30 minutes until the cheese is melted and the edges are lightly bubbling.
• Remove from the oven and let it rest for 5 minutes before serving.

Notes

Steam the broccoli just until bright green before mixing so it stays tender but not mushy after baking. Leftovers reheat well in the microwave with a splash of milk stirred in to loosen the sauce. You can assemble the casserole up to a day ahead and keep it covered in the refrigerator, then add a few extra minutes to the bake time if starting from cold.

Course: Main Course
Cuisine: American
Equipment: 9×13 baking dish, Mixing bowl, Oven

Skillet Cajun Shrimp and Sausage Jambalaya

This one-pan meal brings together smoky sausage, tender shrimp, and fluffy rice with bold Cajun seasoning. It comes together in a single skillet, making it a practical choice for busy weeknights when you want a filling dinner without extra dishes.

The result is a hearty rice dish with layers of savory flavor and a bit of heat. Rice absorbs the broth and spices while the proteins stay juicy, giving you a complete meal in every bowl.

Skillet Cajun Shrimp and Sausage Jambalaya

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Course Main Course

Cuisine Cajun

Servings 4 people

Equipment

• Large Skillet
• Wooden Spoon
• Knife
• Cutting Board

Ingredients

  

• 2 tablespoons olive oil
• 12 ounces andouille sausage, sliced into rounds
• 1 medium onion, diced
• 1 green bell pepper, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 cup long-grain white rice
• 2 tablespoons Cajun seasoning
• 1 can (14 ounces) diced tomatoes, drained
• 2 cups chicken broth
• 1 pound large shrimp, peeled and deveined
• 2 green onions, sliced
• Salt and black pepper to taste

Instructions

 

• Heat the olive oil in a large skillet over medium heat. Add the sausage slices and cook until browned on both sides, about 5 minutes. Remove the sausage to a plate and set aside.
• Add the onion, bell pepper, and celery to the same skillet. Cook until the vegetables soften, about 4 minutes. Stir in the garlic and cook for 1 minute more.
• Add the rice and Cajun seasoning. Stir to coat the rice with the spices and vegetables. Pour in the drained tomatoes and chicken broth. Bring the mixture to a boil.
• Reduce the heat to low, cover the skillet, and simmer for 15 minutes until the rice is almost tender. Return the sausage to the skillet and stir gently.
• Nestle the shrimp into the rice mixture. Cover and cook for 5 to 7 minutes until the shrimp turn pink and the rice is fully cooked. Season with salt and pepper if needed.
• Remove from heat and sprinkle with sliced green onions before serving.

Notes

Keep the skillet covered while the shrimp cook so they steam gently and stay tender. If you prefer milder heat, reduce the Cajun seasoning by half and taste before adding more. Leftovers reheat well in a covered skillet with a splash of broth to loosen the rice.

Course: Main Course
Cuisine: Cajun
Equipment: Large Skillet, Wooden Spoon, Knife, Cutting Board

Coconut Curry Chicken and Vegetable Rice

This one-pan meal brings together tender chicken, colorful vegetables, and rice all simmered in a creamy coconut curry sauce. It works well for weeknight dinners when you need a filling dish that comes together with minimal cleanup.

The result is a balanced bowl with warm spices, a touch of natural sweetness from the coconut, and a mix of soft rice and crisp vegetables. Families appreciate how the flavors appeal to both kids and adults without being too heavy.

Coconut Curry Chicken and Vegetable Rice

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Course Main Course

Cuisine Asian

Servings 4 people

Equipment

• Large Skillet
• Lid

Ingredients

  

• 1 tablespoon vegetable oil
• 1 pound boneless skinless chicken thighs, cut into bite-size pieces
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 tablespoons red curry paste
• 1 can (14 ounces) coconut milk
• 1 cup jasmine rice, rinsed
• 1 cup chicken broth
• 2 medium carrots, sliced into thin rounds
• 1 red bell pepper, chopped
• 1 cup frozen peas
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons chopped fresh cilantro (optional, for serving)

Instructions

 

• Heat the vegetable oil in a large skillet over medium heat. Add the chicken pieces and season with salt and black pepper. Cook for 5 to 6 minutes, stirring occasionally, until the chicken is lightly browned on all sides.
• Add the diced onion and minced garlic to the skillet. Cook for 2 minutes until the onion softens.
• Stir in the red curry paste and cook for 1 minute to release its aroma.
• Pour in the coconut milk and chicken broth. Add the rinsed jasmine rice, sliced carrots, and chopped red bell pepper. Stir everything together and bring the mixture to a gentle boil.
• Reduce the heat to low, cover the skillet, and simmer for 18 minutes without lifting the lid.
• Remove the lid and stir in the frozen peas. Cover again and cook for 3 more minutes until the peas are heated through and the rice is tender.
• Turn off the heat and let the dish rest covered for 5 minutes. Fluff with a fork and sprinkle with chopped cilantro before serving if desired.

Notes

If the curry tastes too mild after cooking, stir in an extra teaspoon of curry paste before adding the peas. Leftovers reheat well in a covered skillet with a splash of broth to loosen the rice. For a milder version, start with one tablespoon of curry paste and taste before adding more.

Course: Main Course
Cuisine: Asian
Equipment: Large Skillet, Lid

Lemon Garlic Butter Shrimp Rice Pilaf

This one-pot rice pilaf brings together plump shrimp and fluffy rice in a bright lemon garlic butter sauce. It comes together in a single pan, making it a practical choice for busy weeknights when you want a complete meal without extra dishes.

The finished dish has tender rice that absorbs the buttery flavors, juicy shrimp, and a light citrus note that keeps everything tasting fresh. It works well for family dinners because the portions are hearty and the ingredients are straightforward.

Lemon Garlic Butter Shrimp Rice Pilaf

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Course Main Course

Cuisine American

Servings 4 people

Equipment

• Large skillet
• Wooden spoon
• Measuring cups

Ingredients

  

• 4 tablespoons butter
• 4 garlic cloves, minced
• 1 small onion, diced
• 1 1/2 cups long grain white rice
• 3 cups chicken broth
• 1 pound large shrimp, peeled and deveined
• Zest and juice of 1 large lemon
• 1 cup frozen peas
• 2 tablespoons fresh parsley, chopped
• Salt and black pepper to taste

Instructions

 

• Melt the butter in a large skillet over medium heat. Add the diced onion and cook until it softens, about 3 minutes.
• Stir in the minced garlic and cook for 1 minute until fragrant.
• Add the rice and stir to coat it in the butter. Toast the rice for 2 minutes.
• Pour in the chicken broth, lemon zest, salt, and pepper. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15 minutes.
• Scatter the shrimp and frozen peas over the rice. Cover again and cook for 5 to 7 minutes until the shrimp turn pink and the rice is tender.
• Remove the skillet from the heat. Stir in the lemon juice and chopped parsley, then fluff the rice gently with a fork before serving.

Notes

Use fresh lemon juice at the end rather than bottled to keep the flavor bright. If the rice seems dry after cooking, add a small splash of broth before adding the shrimp. Leftovers reheat well in a covered skillet with a little extra broth to restore moisture.

Course: Main Course
Cuisine: American
Equipment: Large skillet, Wooden spoon, Measuring cups

Mexican Chicken and Corn Rice Skillet

This one-pan meal combines tender chicken, sweet corn, and fluffy rice with classic Mexican spices. It comes together quickly on busy weeknights and leaves just one skillet to wash.

The finished dish has a savory, lightly smoky flavor with pops of corn and juicy tomatoes throughout. It is hearty enough to stand alone but easy to round out with simple sides if needed.

Mexican Chicken and Corn Rice Skillet

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Course Main Course

Cuisine Mexican

Servings 4 people

Equipment

• Large Skillet

Ingredients

  

• 1 lb boneless skinless chicken breasts, cut into bite-size pieces
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 cup long-grain white rice
• 2 cups chicken broth
• 1 can (15 oz) corn, drained
• 1 can (10 oz) diced tomatoes with green chilies, undrained
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• ½ teaspoon salt
• 1 cup shredded cheddar cheese
• Fresh cilantro and lime wedges, for serving

Instructions

 

• Heat the olive oil in a large skillet over medium heat. Add the chicken pieces and cook until lightly browned on all sides, about 5 minutes.
• Add the onion, garlic, and bell pepper to the skillet. Cook until the vegetables soften, about 3 minutes.
• Stir in the rice, cumin, chili powder, and salt. Cook for 1 minute so the rice is coated with the spices.
• Pour in the chicken broth and the can of diced tomatoes with their liquid. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15 minutes.
• Stir in the drained corn. Cover again and cook for 5 more minutes, or until the rice is tender and most of the liquid is absorbed.
• Remove the skillet from the heat. Sprinkle the shredded cheese over the top, cover, and let it sit for 2 minutes until the cheese melts.
• Serve hot with chopped cilantro and lime wedges on the side.

Notes

If the rice absorbs liquid faster than expected, add a splash more broth during the last 5 minutes. Frozen corn works in place of canned with no other changes. Leftovers reheat well in the same skillet with a tablespoon of water to loosen the rice.

Course: Main Course
Cuisine: Mexican
Equipment: Large Skillet

Thai Basil Beef and Green Bean Fried Rice

This one-pan fried rice brings together savory ground beef, crisp-tender green beans, and fragrant Thai basil for a quick family dinner. It works well on busy weeknights when you want something filling without multiple pots or long prep. The dish has a salty, garlicky flavor with fresh herbal notes and a bit of chew from the rice.

Thai Basil Beef and Green Bean Fried Rice

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Course Main Course

Cuisine Thai

Servings 4 people

Equipment

• Large Skillet
• Wooden Spoon
• Knife

Ingredients

  

• 4 cups cooked jasmine rice, preferably day-old
• 1 pound ground beef
• 8 ounces green beans, trimmed and cut into 1-inch pieces
• 1 cup Thai basil leaves
• 4 garlic cloves, minced
• 1 small onion, diced
• 3 tablespoons soy sauce
• 2 tablespoons fish sauce
• 2 tablespoons vegetable oil
• 1/2 teaspoon red chili flakes

Instructions

 

• Heat the vegetable oil in a large skillet over medium-high heat. Add the minced garlic and diced onion, then cook for 1 minute until fragrant.
• Add the ground beef to the skillet. Break it up with a spoon and cook until browned, about 5 minutes.
• Stir in the green beans and red chili flakes. Cook for 3 minutes until the beans start to soften.
• Add the cooked rice to the skillet along with the soy sauce and fish sauce. Stir everything together and cook for 4 minutes, pressing the rice down occasionally to let it crisp slightly.
• Turn off the heat and fold in the Thai basil leaves until just wilted.

Notes

Use day-old rice so the grains stay separate during stir-frying. Add the basil only after removing the pan from heat to keep the leaves bright and fresh rather than wilted. Leftovers reheat well in a skillet with a splash of water to loosen the rice.

Course: Main Course
Cuisine: Thai
Equipment: Large Skillet, Wooden Spoon, Knife

Sausage Peppers and Onion Dirty Rice

This one-pot meal turns simple pantry staples into a hearty dinner the whole family will enjoy. Sausage, peppers, and onions cook together with rice to create a savory, well-seasoned dish that comes together in one pan.

The rice picks up color and flavor from the meat and spices, giving it that classic dirty rice look without extra steps. It works well for busy weeknights when you need a filling meal that does not require side dishes.

Sausage Peppers and Onion Dirty Rice

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Course Main Course

Cuisine American

Servings 4 people

Equipment

• Large skillet
• Measuring cups
• Wooden spoon

Ingredients

  

• 1 pound smoked sausage, sliced into rounds
• 2 bell peppers, diced
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 1/2 cups long grain white rice
• 3 cups chicken broth
• 2 tablespoons olive oil
• 1 teaspoon Cajun seasoning
• 1/2 teaspoon paprika
• Salt and black pepper to taste
• 2 green onions, sliced

Instructions

 

• Heat the olive oil in a large skillet over medium heat. Add the sliced sausage and cook until browned on both sides, about 5 minutes.
• Add the diced onion and bell peppers to the skillet. Cook until the vegetables soften, about 4 minutes.
• Stir in the minced garlic, Cajun seasoning, paprika, salt, and black pepper. Cook for 1 minute until fragrant.
• Add the rice and stir to coat it with the oil and seasonings. Pour in the chicken broth and bring the mixture to a boil.
• Reduce the heat to low, cover the skillet, and simmer for 18 minutes until the rice is tender and the liquid is absorbed.
• Remove the skillet from the heat and let it rest covered for 5 minutes. Fluff the rice with a fork and top with sliced green onions before serving.

Notes

Let the rice rest off the heat before fluffing so it stays light instead of gummy. Leftovers reheat well in a covered skillet with a splash of broth to loosen the texture. If you prefer less spice, reduce the Cajun seasoning by half and add a pinch more paprika for color.

Course: Main Course
Cuisine: American
Equipment: Large skillet, Measuring cups, Wooden spoon

Greek Lemon Chicken Rice with Olives and Feta

This one-pan meal brings together tender chicken, fluffy rice, and bright lemon flavor in a simple skillet dinner. It works well for busy weeknights when you want something filling without multiple pots to wash. The mix of briny olives and creamy feta gives each bite a nice balance of salty and tangy notes.

The dish comes together in about 30 minutes and leaves the rice nicely seasoned from cooking in the same pan as the chicken. It is hearty enough to serve on its own but still light thanks to the citrus.

Greek Lemon Chicken Rice with Olives and Feta

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Course Main Course

Cuisine Mediterranean

Servings 4 people

Equipment

• Large Skillet
• Cutting Board
• Knife

Ingredients

  

• 1 pound boneless skinless chicken thighs, cut into bite-size pieces
• 1 cup long-grain white rice
• 2 cups chicken broth
• 1 small yellow onion, diced
• 3 garlic cloves, minced
• Zest and juice of 2 lemons
• 1/2 cup Kalamata olives, pitted and halved
• 1/2 cup feta cheese, crumbled
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons chopped fresh parsley

Instructions

 

• Heat the olive oil in a large skillet over medium heat. Add the chicken pieces, season with salt, pepper, and oregano, and cook until lightly browned on all sides, about 5 minutes.
• Add the diced onion and cook for 3 minutes until it softens. Stir in the garlic and cook for 30 seconds more.
• Add the rice to the skillet and stir to coat it with the oil and juices. Pour in the chicken broth, lemon zest, and lemon juice. Bring the mixture to a boil.
• Reduce the heat to low, cover the skillet, and simmer for 15 minutes until the rice is tender and most of the liquid has been absorbed.
• Remove the lid and gently stir in the olives. Sprinkle the feta and parsley over the top. Cover again and let it sit off the heat for 3 minutes so the feta softens slightly.

Notes

If the rice looks a little dry after simmering, add a splash of broth before stirring in the olives. Leftovers keep well in the fridge for two days and reheat nicely with a quick splash of water to loosen the grains. For a milder flavor, use less feta or swap in a milder cheese like mozzarella.

Course: Main Course
Cuisine: Mediterranean
Equipment: Large Skillet, Cutting Board, Knife

Beef and Broccoli Teriyaki Rice Bowl

This beef and broccoli teriyaki rice bowl brings together tender slices of beef, crisp broccoli, and fluffy rice all in one bowl. The savory teriyaki sauce coats everything evenly, giving a balanced sweet and salty flavor that appeals to both kids and adults. It works well on busy weeknights when you want a complete meal without multiple pots or pans.

The rice soaks up the sauce while the broccoli stays bright and the beef stays juicy. Everything cooks in sequence in one skillet after the rice is ready, keeping cleanup simple.

Beef and Broccoli Teriyaki Rice Bowl

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Course Main Course

Cuisine Asian

Servings 4 people

Equipment

• Large skillet
• Medium pot

Ingredients

  

• 2 cups uncooked white rice
• 1 pound beef sirloin, thinly sliced
• 4 cups broccoli florets
• 1/2 cup teriyaki sauce
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1 teaspoon sesame seeds
• 2 green onions, sliced

Instructions

 

• Cook the rice according to package directions in a medium pot and set it aside.
• Heat 1 tablespoon of vegetable oil in a large skillet over medium high heat. Add the sliced beef and cook until browned on all sides, about 4 minutes. Remove the beef from the skillet and set it aside.
• Add the remaining tablespoon of oil to the same skillet. Stir in the minced garlic and cook for 30 seconds until fragrant. Add the broccoli florets and cook for 3 minutes, stirring often.
• Return the beef to the skillet. Pour in the teriyaki sauce and stir everything together. Cook for 2 more minutes until the sauce thickens slightly and coats the beef and broccoli.
• Divide the cooked rice among four bowls. Spoon the beef and broccoli mixture over the rice. Sprinkle with sesame seeds and sliced green onions before serving.

Notes

Use fresh broccoli for the best texture, and add the sauce only after the beef returns to the pan so it reduces properly without burning. Leftovers reheat well in a skillet with a splash of water to loosen the sauce. If you prefer a thicker coating, simmer the mixture one extra minute before serving.

Course: Main Course
Cuisine: Asian
Equipment: Large skillet, Medium pot

Arroz con Pollo with Peas and Peppers

This one-pot chicken and rice dish brings together tender pieces of chicken with fluffy rice, sweet peas, and colorful bell peppers. It makes a hearty weeknight dinner that comes together in a single skillet with minimal cleanup. The flavors stay savory and mild with a touch of smokiness from paprika, while the peas add a bit of natural sweetness that balances the peppers.

The texture stays satisfying with soft rice and juicy chicken throughout. It works well for busy evenings when you want a filling meal without extra sides.

Arroz con Pollo with Peas and Peppers

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Course Main Course

Cuisine Spanish

Servings 4 people

Equipment

• Large Skillet with Lid
• Cutting Board
• Knife

Ingredients

  

• 1.5 pounds boneless skinless chicken thighs, cut into bite-size pieces
• 1 cup long-grain white rice
• 1 cup frozen peas
• 2 bell peppers (1 red, 1 green), diced
• 1 medium onion, diced
• 3 garlic cloves, minced
• 2 cups chicken broth
• 2 tablespoons olive oil
• 1 teaspoon paprika
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

 

• Heat the olive oil in a large skillet over medium heat. Add the chicken pieces and cook until lightly browned on all sides, about 5 minutes. Remove the chicken to a plate and set aside.
• Add the onion, garlic, and diced bell peppers to the same skillet. Cook for 4 minutes until the vegetables soften.
• Stir in the rice, paprika, cumin, salt, and black pepper. Cook for 1 minute to toast the rice lightly.
• Pour in the chicken broth and return the browned chicken to the skillet. Bring the mixture to a boil, then reduce the heat to low and cover.
• Simmer for 18 minutes without stirring. Add the frozen peas on top, cover again, and cook for 5 more minutes until the rice is tender and the liquid is absorbed.
• Remove the skillet from the heat and let it rest covered for 5 minutes before fluffing the rice gently with a fork.

Notes

Add the peas only at the end so they stay bright and avoid turning mushy. If the rice seems dry near the end of cooking, splash in a little extra broth rather than stirring. Leftovers reheat well in a covered skillet with a tablespoon of water to restore moisture.

Course: Main Course
Cuisine: Spanish
Equipment: Large Skillet with Lid, Cutting Board, Knife

Creamy Mushroom and Pea Wild Rice Skillet

This skillet meal combines chewy wild rice with earthy mushrooms and sweet peas in a light cream sauce. It works well for weeknight dinners when you need a filling option that comes together in one pan.

The dish has a balanced texture with tender vegetables and a rich but not heavy finish. It offers a simple way to get a complete meal on the table with minimal cleanup.

Creamy Mushroom and Pea Wild Rice Skillet

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Course Main Course

Cuisine American

Servings 4 people

Equipment

• Large Skillet
• Measuring Cups

Ingredients

  

• 1 cup uncooked wild rice
• 2 1/2 cups chicken or vegetable broth
• 2 tablespoons butter
• 1 medium onion, chopped
• 8 ounces cremini mushrooms, sliced
• 3 garlic cloves, minced
• 1 cup frozen peas
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• Salt and black pepper to taste
• 2 tablespoons chopped fresh parsley

Instructions

 

• Melt the butter in a large skillet over medium heat. Add the onion and mushrooms and cook until the mushrooms release their liquid and start to brown.
• Stir in the garlic and cook for one minute until fragrant.
• Add the wild rice and broth to the skillet. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 45 minutes until the rice is tender and most of the liquid is absorbed.
• Stir in the frozen peas and cook for 3 minutes until heated through.
• Pour in the heavy cream and Parmesan cheese. Stir until the sauce thickens slightly and coats the rice evenly.
• Season with salt and black pepper to taste, then remove from heat and sprinkle with fresh parsley before serving.

Notes

Simmer the rice gently to keep the grains intact and avoid a mushy texture. If the sauce thickens too much after standing, add a splash of broth when reheating. Leftovers store well in the fridge for up to three days and reheat best in a covered skillet over low heat.

Course: Main Course
Cuisine: American
Equipment: Large Skillet, Measuring Cups