10 Quick And Delicious One-Pan Rice Dinners For Busy Weeknights

On busy weeknights, the last thing you want is complicated cooking and a sink full of dishes. That’s where one-pan rice dinners come to the rescue! This collection features ten quick and tasty recipes that are simple to whip up and require minimal cleanup. Get ready to enjoy hearty meals that won’t keep you in the kitchen for hours!

Lemon Garlic Shrimp and Rice

Lemon Garlic Shrimp and Rice is a bright and zesty dish that comes together in one pan, making it perfect for a busy weeknight. The succulent shrimp, infused with garlic and lemon, pair beautifully with fluffy rice, creating a delightful meal that bursts with flavor.

This recipe is not only delicious but also incredibly easy to prepare. With minimal ingredients and straightforward steps, you can have a satisfying dinner ready in no time. Let’s dive into the recipe!

Ingredients

• 1 pound large shrimp, peeled and deveined
• 1 cup uncooked rice (jasmine or basmati works well)
• 2 cups chicken or vegetable broth
• 4 cloves garlic, minced
• 1 lemon (zested and juiced)
• 2 tablespoons olive oil
• Salt and pepper, to taste
• Fresh parsley, chopped for garnish

Instructions

1. Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant.
2. Add the shrimp to the skillet, seasoning with salt and pepper. Cook for 2-3 minutes on each side until they turn pink and are opaque. Remove shrimp from the pan and set aside.
3. In the same skillet, add the rice and broth. Bring to a boil, then reduce the heat to low and cover. Cook for about 15 minutes, or until the rice is tender and the liquid is absorbed.
4. Stir in lemon juice and zest, mixing well. Return the cooked shrimp to the skillet and combine everything gently.
5. Serve warm, garnished with fresh parsley for a pop of color and flavor.

Vegetarian Mediterranean Rice

This Vegetarian Mediterranean Rice dish is a delightful blend of flavors that transports you to the sunny shores of the Mediterranean. Packed with juicy cherry tomatoes, briny olives, and creamy feta cheese, it’s a refreshing and satisfying meal that’s easy to whip up after a busy day.

Not only is this recipe quick and simple, but it also brings together vibrant colors and tastes that make it visually appealing and delicious. It’s perfect for meal prep or a quick weeknight dinner, ensuring you enjoy a nutritious meal without spending hours in the kitchen.

Ingredients

• 1 cup uncooked rice (preferably basmati or jasmine)
• 2 cups vegetable broth
• 1 cup cherry tomatoes, halved
• 1 cup yellow cherry tomatoes, halved
• 1/2 cup black olives, pitted and sliced
• 1/2 cup feta cheese, cubed
• 1/4 cup fresh parsley, chopped
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions

1. Cook the Rice: In a medium pot, bring vegetable broth to a boil. Add the uncooked rice, reduce heat to low, and cover. Cook for about 15 minutes or until the rice is tender and the liquid is absorbed.
2. Prepare the Vegetables: While the rice is cooking, heat olive oil in a large skillet over medium heat. Add the halved cherry tomatoes and olives, and sauté for about 5 minutes until the tomatoes start to soften.
3. Combine Everything: Once the rice is done, fluff it with a fork and add it to the skillet with the tomatoes and olives. Stir in the feta cheese and parsley, and season with salt and pepper to taste.
4. Serve: Toss everything together until well combined. Serve warm, garnished with extra parsley if desired.

Italian Sausage and Peppers

Italian Sausage and Peppers is a delightful dish that’s both flavorful and easy to prepare. With savory sausage, sweet bell peppers, and a hint of spices, it brings a taste of Italy right to your kitchen. This one-pan meal is perfect for busy weeknights, allowing you to whip up a satisfying dinner in no time.

This recipe not only satisfies your hunger but also fills your home with enticing aromas. Plus, cleanup is a breeze since everything is cooked in one pan. Let’s dive into making this quick and tasty dinner!

Ingredients

• 1 pound Italian sausage (sweet or mild)
• 2 tablespoons olive oil
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 onion, sliced
• 3 cloves garlic, minced
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• 2 cups cooked rice (white or brown)
• Fresh parsley, chopped (for garnish)

Instructions

1. Cook the Sausage: In a large skillet over medium heat, add the olive oil. Once hot, add the Italian sausage and cook until browned and cooked through, about 8-10 minutes. Remove the sausage and set it aside.
2. Sauté the Vegetables: In the same skillet, add the sliced onions and bell peppers. Sauté for about 5-7 minutes until they are tender. Add the minced garlic, Italian seasoning, salt, and pepper. Cook for an additional minute until fragrant.
3. Combine: Return the cooked sausage to the pan and mix everything together. Stir in the cooked rice until well combined, allowing it to heat through.
4. Serve: Garnish with fresh parsley before serving. Enjoy your Italian Sausage and Peppers hot!

Mushroom Risotto with Peas

Mushroom risotto with peas is a comforting dish that brings warmth to any busy weeknight. The creamy texture of the risotto pairs beautifully with earthy mushrooms and bright green peas, creating a balanced meal that’s both flavorful and satisfying. This recipe is easy to prepare, making it perfect for those evenings when you want something delicious without spending hours in the kitchen.

With just a few ingredients and a single pan, you can whip up this delightful dish in no time. It’s not only simple but also offers a rich taste that will leave everyone asking for seconds. Let’s dive into the recipe and see how to make this delightful risotto!

Ingredients

• 1 cup Arborio rice
• 4 cups vegetable broth
• 1 cup fresh mushrooms, sliced
• 1 cup frozen peas
• 1 small onion, diced
• 2 cloves garlic, minced
• 1/2 cup grated Parmesan cheese
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions

1. Heat the olive oil in a large pan over medium heat. Add the diced onion and minced garlic, sautéing until the onion is translucent.
2. Add the sliced mushrooms to the pan and cook for about 5 minutes until they are tender.
3. Stir in the Arborio rice, allowing it to toast for 1-2 minutes.
4. Gradually add the vegetable broth, one ladle at a time, stirring frequently until the liquid is absorbed before adding more.
5. After about 15 minutes, when the rice is almost cooked, add the frozen peas and continue to stir until the rice is creamy and al dente.
6. Finally, remove from heat and stir in the grated Parmesan cheese. Season with salt and pepper to taste before serving.

Cilantro Lime Chicken and Rice

Cilantro Lime Chicken and Rice is a flavorful dish that’s perfect for busy weeknights. With its zesty lime and fresh cilantro, this recipe brings a burst of brightness to your dinner table. The chicken is marinated in a simple mixture of lime juice and spices, then cooked to juicy perfection, making it a satisfying meal for the whole family.

This one-pan recipe is not only quick to prepare but also minimizes cleanup—just one skillet does it all! The fluffy rice absorbs all those delicious flavors, creating a harmonious blend that’s both comforting and refreshing. You’ll love how effortlessly this dish comes together.

Ingredients

• 4 boneless, skinless chicken breasts
• 1/4 cup fresh lime juice
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper, to taste
• 1 cup long-grain white rice
• 2 cups chicken broth
• 1/4 cup fresh cilantro, chopped
• Lime wedges, for serving

Instructions

1. Marinate the Chicken: In a bowl, combine lime juice, olive oil, minced garlic, cumin, paprika, salt, and pepper. Add the chicken breasts, coating them well. Let them marinate for at least 15 minutes.
2. Cook the Chicken: Heat a large skillet over medium heat. Add the marinated chicken and cook for about 6-7 minutes on each side or until fully cooked. Remove the chicken from the skillet and set aside.
3. Prepare the Rice: In the same skillet, add the rice and stir for a minute. Then, pour in the chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for about 15 minutes or until the rice is cooked and liquid is absorbed.
4. Combine: Once the rice is done, fluff it with a fork. Slice the chicken and place it on top of the rice. Sprinkle with chopped cilantro and serve with lime wedges.

Teriyaki Salmon with Asparagus

Teriyaki Salmon with Asparagus is a delightful dish that combines the rich flavors of sweet and savory teriyaki sauce with tender salmon. The addition of asparagus not only adds a crunchy texture but also packs in nutrients, making this a wholesome weeknight meal. It’s simple to prepare, requiring minimal hands-on time, making it perfect for busy evenings.

This one-pan recipe ensures easy cleanup while delivering a satisfying meal that your whole family will enjoy. With just a few ingredients, you can whip up a delicious dinner that tastes like it came from a restaurant. Ready to dive into this flavor-packed dish? Let’s get cooking!

Ingredients

• 2 salmon fillets
• 1 cup asparagus, trimmed
• 1 cup cooked rice
• 1/4 cup teriyaki sauce
• 1 tablespoon sesame seeds
• 2 teaspoons green onions, chopped
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a large oven-safe skillet, heat olive oil over medium heat. Season the salmon fillets with salt and pepper, then place them skin-side down in the skillet.
3. Cook the salmon for about 3-4 minutes until the skin is crispy, then flip and pour the teriyaki sauce over the top.
4. Add the asparagus to the skillet around the salmon. Drizzle a little olive oil over the asparagus and season with salt and pepper.
5. Transfer the skillet to the preheated oven and bake for about 10-12 minutes, or until the salmon flakes easily with a fork and the asparagus is tender.
6. Serve over cooked rice, garnished with sesame seeds and chopped green onions.

Spicy Chicken and Vegetable Stir-Fry

This spicy chicken and vegetable stir-fry is a delightful mix of flavors that comes together in no time, making it an ideal option for busy weeknights. The tender chicken, vibrant vegetables, and a kick of heat create a dish that’s both comforting and satisfying.

With minimal prep and a quick cooking time, you’ll find this recipe easy to whip up after a long day. Serve it over rice for a complete meal that’s both delicious and nutritious.

Ingredients

• 1 pound boneless, skinless chicken breast, diced
• 2 cups mixed bell peppers, sliced
• 1 cup broccoli florets
• 3 cloves garlic, minced
• 1 tablespoon ginger, grated
• 3 tablespoons soy sauce
• 2 tablespoons sriracha (adjust to taste)
• 1 tablespoon sesame oil
• 2 tablespoons vegetable oil
• 2 cups cooked rice
• Fresh cilantro, for garnish

Instructions

1. Heat the vegetable oil in a large pan over medium-high heat. Add the diced chicken and cook until browned and cooked through, about 5-7 minutes.
2. Add the garlic and ginger, cooking for an additional minute until fragrant.
3. Stir in the sliced bell peppers and broccoli, cooking for another 3-4 minutes until the vegetables are tender-crisp.
4. Pour in the soy sauce and sriracha, mixing well to coat the chicken and vegetables evenly. Let it simmer for a couple of minutes.
5. Drizzle with sesame oil, then serve over cooked rice and garnish with fresh cilantro.

Beef and Broccoli Rice Bowl

This Beef and Broccoli Rice Bowl is a delightful mix of tender beef, vibrant broccoli, and fluffy rice. It’s a perfect weeknight meal that’s not only tasty but also quick to whip up. The savory sauce adds a lovely umami flavor that pairs beautifully with the veggies and rice.

This dish comes together in one pan, making cleanup a breeze. It’s a great way to satisfy your craving for takeout comfort food without the hassle. Plus, you can easily customize it to include your favorite veggies!

Ingredients

• 1 pound beef sirloin, sliced thin
• 2 cups broccoli florets
• 2 cups cooked rice (white or brown)
• 1/4 cup soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon sesame oil
• 1 teaspoon garlic, minced
• 1 teaspoon ginger, minced
• 2 tablespoons cornstarch
• 1/4 cup water
• 1 tablespoon sesame seeds (optional)

Instructions

1. Marinate the Beef: In a bowl, combine soy sauce, oyster sauce, sesame oil, garlic, ginger, and cornstarch. Add the sliced beef and let it marinate for at least 15 minutes.
2. Cook the Beef: Heat a large pan over medium-high heat. Add the marinated beef and cook for about 4-5 minutes until browned. Remove from the pan and set aside.
3. Steam the Broccoli: In the same pan, add a bit of water and the broccoli florets. Cover and steam for about 3-4 minutes until tender but still bright green.
4. Combine: Return the beef to the pan with the broccoli. Add a splash of water, stir well, and let it cook together for another 2 minutes.
5. Serve: Spoon the beef and broccoli mixture over the cooked rice. Sprinkle with sesame seeds if desired, and enjoy your meal!

Coconut Curry Chickpeas and Rice

Coconut Curry Chickpeas and Rice is a dish that brings together the rich flavors of coconut milk and warming spices to create a comforting meal. It’s ideal for busy weeknights because it’s quick to prepare and requires minimal cleanup, all thanks to being made in just one pan.

The creamy coconut sauce complements the chickpeas beautifully, making it not only delicious but also hearty and satisfying. This dish is packed with protein and fiber, ensuring you feel full and happy without spending hours in the kitchen.

Ingredients

• 1 cup basmati rice
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (13.5 oz) coconut milk
• 1 cup vegetable broth
• 1 tablespoon curry powder
• 1 teaspoon ground turmeric
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 teaspoon ginger, grated
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. Cook the Rice: In a medium saucepan, combine the basmati rice with 1 ¾ cups of water. Bring to a boil, then reduce to low heat, cover, and simmer for about 15 minutes until the rice is tender. Remove from heat and set aside.
2. Make the Curry: In a large skillet, heat olive oil over medium heat. Add minced garlic and grated ginger, sautéing until fragrant, about 1 minute. Stir in curry powder and turmeric, cooking for another minute.
3. Add Ingredients: Pour in the coconut milk and vegetable broth, followed by the chickpeas. Stir to combine and bring the mixture to a gentle simmer. Season with salt and pepper to taste.
4. Combine and Serve: Once the curry has thickened slightly, serve it over the cooked rice. Garnish with fresh cilantro before enjoying your meal.

Southwestern Black Bean and Rice Skillet

Looking for a quick and satisfying meal? This Southwestern Black Bean and Rice Skillet is a delightful mix of flavors and textures that come together in just one pan. It combines the hearty goodness of brown rice with the vibrant tastes of black beans, corn, and fresh tomatoes, creating a comforting dish that’s both nutritious and filling.

The blend of spices offers a hint of warmth, while the addition of creamy avocado and fresh cilantro elevates the dish, making it a colorful centerpiece for any weeknight dinner. Plus, with minimal cleanup required, this meal is perfect for those busy evenings when you want something delicious without spending hours in the kitchen.

Ingredients

• 1 cup brown rice
• 2 cups vegetable broth
• 1 can black beans, rinsed and drained
• 1 cup corn (fresh or frozen)
• 1 cup cherry tomatoes, halved
• 1 teaspoon chili powder
• 1 teaspoon cumin
• Salt and pepper to taste
• 1 avocado, sliced
• Fresh cilantro for garnish

Instructions

1. In a large skillet, combine the brown rice and vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for about 30 minutes or until rice is tender and liquid is absorbed.
2. Add the black beans, corn, cherry tomatoes, chili powder, cumin, salt, and pepper to the skillet. Stir well to combine, and cook for an additional 5-10 minutes until heated through.
3. Remove from heat and top with sliced avocado and fresh cilantro before serving.