5 RICE DISHES | 5 INGREDIENTS EACH | Easy Weeknight Dinners. Folks, the title states it all. We´re talking 5 incredibly tasty rice dishes that are easy to make and each one done in 30 minutes or less. The perfect meals for any day of the week, but they´re extra handy on those busy weeknights.
The rice I used to make all 5 of these recipes is Round Rice. This is a very popular rice here in Spain, it´s very similar to medium grain rice. However, you can use whatever type of rice you want. Just check the package instructions, as the water to rice ratios might be different.
I also used some high-quality saffron threads for a couple of the recipes. Guys, so important to use the best quality ingredients in these recipes. Since we are using minimal ingredients on each dish, the flavors of each ingredient really shine through.
TIPS & TRICKS to make these Recipe: Once the rice and water are added to the pan, I don´t like to mix the rice again, as it distrups the way it cooks. But you can always give the pan a quick shake once in a while so everything is evenly divided. This is true for all these recipes expect for the creamy mushrooms rice. In this rice dish you do want to mix the rice every other minute or so. This helps the rice release its starch to make the broth thick and creamy.
Key Ingredients & Cookware I used in this Recipe:
MY SWISS DIAMOND PANS
ROUND RICE
HIGH-QUALITY SAFFRON
EXTRA VIRGIN OLIVE OIL
SPANISH SEA SALT
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Watch the Video Below on How to Make these 5 RICE DISHES with 5 INGREDIENTS EACH
5 RICE DISHES | 5 INGREDIENTS EACH | Easy Weeknight Dinners
Ingredients
FOR THE VEGETABLE RICE
- 1 red bell pepper
- 1 zucchini
- 8 button mushrooms
- 3 cloves garlic
- 1 cup round rice
- 2 tbsp extra virgin olive oil
- sea salt
- black pepper
FOR THE SHRIMP & ASPARAGUS RICE
- 15 stalks fresh asparagus
- 12 raw jumbo shrimp peeled & deveined
- 3 cloves garlic
- 1/2 tsp saffron threads
- 1 cup round rice
- 2 tbsp extra virgin olive oil
- sea salt
- black pepper
FOR THE CREAMY MUSHROOM RICE
- 12 button mushrooms
- 1/2 onion
- 3 cloves garlic
- 1 cup round rice
- 1 liter vegetable broth 4 1/4 cups
- 2 tbsp extra virgin olive oil
- sea salt
- black pepper
FOR THE TUNA & GREEN BEAN RICE
- 20 fresh green beans
- 2 tuna steaks
- 3 cloves garlic
- 1/2 tsp saffron threads
- 1 cup round rice
- 2 tbsp extra virgin olive oil
- sea salt
- black pepper
FOR THE CHICKPEA & SPRING ONION RICE
- 1 cup cooked chickpeas jarred or canned
- 1 spring onion
- 3 cloves garlic
- 1 tsp sweet smoked Spanish paprika
- 1 cup round rice
- 2 tbsp extra virgin olive oil
- sea salt
- black pepper
Instructions
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To make the vegetable rice, heat a large fry pan with a medium-high heat and add in 2 tbsp extra virgin olive oil, after 1 minute add in the red bell pepper (cut into 1/2 inch pieces), the zucchini (cut into 1/4 inch rounds and then in half) and the 8 button mushrooms (cut into 1/4 inch thick slices), mix the vegetables around with the olive oil, after 5 minutes add in 3 cloves garlic finely minced and season everything with sea salt & black pepper, continue to mix everything together, 1 minute later add in a generous 2 1/2 cups of cold water, season the water with sea salt and give it a quick mix, once it comes to a boil add in 1 cup of round rice and give it a gentle mix so everything is evenly distributed, after 11 to 12 minutes and there is virtually no water left, remove the pan from the heat and cover with a dishcloth for 2 minutes, serve at once
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To make the shrimp & asparagus rice, heat a large fry pan with a medium-high heat and add in 2 tbsp extra virgin olive oil, after 1 minute add in the asparagus (cut into 1-inch pieces) and mix with the olive oil, 2 minutes later add in 3 cloves garlic finely minced and continue to mix, 20 seconds later add in 1 cup round rice, 1/2 tsp saffron threads and season everything with sea salt & black pepper, mix together until well combined, then add in 2 1/2 cups of cold water, season the water with a little sea salt and give it a gentle mix so everything is evenly divided, after 8 minutes add in the jumbo shrimp (seasoned with sea salt & black pepper), 11 to 12 minutes after adding the water into the pan and there is virtually no water left, remove the pan from the heat and cover with a dishcloth for 2 minutes, serve at once
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To make the creamy mushroom rice, heat a large fry pan with a medium-high heat and add in 2 tbsp extra virgin olive oil, after 1 minute add in 1/2 onion finely diced and 3 cloves garlic finely minced, mix with the olive oil, after 2 minutes add in 12 button mushrooms (cut into 1/4 inch thick slices), continue to mix the vegetables around with the olive oil, after 2 minutes season everything with sea salt & black pepper, continue to mix everything together, 30 seconds later add in 1 cup of round rice and give it a gentle mix so everything is evenly distributed, cook the rice for 2 minutes, then add in 1 liter of vegetable broth and mix every other minute, by mixing the rice occasionally it helps the rice release its starch to thicken up the broth and make it creamy, after 16 to 18 minutes and most of the broth has been absorbed but there is still some left, remove the pan from the heat and serve at once
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To make the tuna & green bean rice, heat a large fry pan with a medium-high heat and add in 2 tbsp extra virgin olive oil, after 1 minute add in the green beans (cut into 1-inch pieces) and mix with the olive oil, 2 minutes later add in 3 cloves garlic finely minced and continue to mix, 20 seconds later add in 1 cup round rice, 1/2 tsp saffron threads and season everything with sea salt & black pepper, mix together until well combined, then add in 2 1/2 cups of cold water, season the water with a little sea salt and give it a gentle mix so everything is evenly divided, after 6 minutes add in the tuna steaks (cut into 1-inch pieces and seasoned with sea salt & black pepper), 11 to 12 minutes after adding the water into the pan and there is virtually no water left, remove the pan from the heat and cover with a dishcloth for 2 minutes, serve at once
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To make the chickpea & spring onion rice, heat a large fry pan with a medium-high heat and add in 2 tbsp extra virgin olive oil, after 1 minute add in 3 cloves of garlic thinly sliced and the bulb of the spring onion finely diced and mix with the olive oil, 2 minutes later add in 1 cup of round rice, 1 cup cooked chickpeas, the green leaves from the spring onion (roughly chopped) and season everything with 1 tsp sweet smoked paprika, sea salt & black pepper, mix together until well combined, then add in 2 1/2 cups of cold water, season the water with a little sea salt and give it a gentle mix so everything is evenly divided, 11 to 12 minutes after adding the water into the pan and there is virtually no water left, remove the pan from the heat and cover with a dishcloth for 2 minutes, serve at once
Recipe Notes
Get the Saffron Threads I used to Make these Recipes
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