Craving a simple way to dress up steamed rice? This easy Buttered Corn Rice recipe is a delicious upgrade. This homemade rice recipe pairs beautifully with any meal, from weeknight dinners to potlucks and special occasions. It’s so good that everyone will want seconds! The best part? It comes together with just a few simple ingredients and far less effort than you’d expect. Once you try it, you’ll find yourself coming back to this recipe again and again because it truly goes with any cuisine or dinner.

Craving more? Discover more top-loved rice recipes here. 

BUTTERED CORN RICE

Every bite of this corn rice is buttery and rich. The butter and olive oil give the rice comforting flavor, while the sautéed garlic and onion bring that savory kick. Sweet corn kernels add little bursts of freshness and natural sweetness in every spoonful, balancing out the richness of the butter. The chicken bouillon ties it all together with a deep flavor that makes the rice taste like it’s been simmering for hours. Finish off this buttered corn recipe with a sprinkle of parsley or green onions, and you’ll have a side dish that will complement any main course. 

Find my expert tips on how to make buttered corn rice below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram or Facebook. Let’s stay connected.

Why You’ll Love This Quick & Easy Buttered Corn Rice Recipe:

• Quick & Easy-To-Make: Ready in about 30 minutes with minimal prep, making it an effortless weeknight go-to.
• Simple Ingredients, Big Flavor: Just a handful of pantry staples transform into a comforting side dish that pairs perfectly with almost any meal.
• Buttery & Garlicky Goodness: The combination of butter, garlic, and onion creates a rich, savory base that makes every bite irresistible.
• Versatile Side Dish: Serve it alongside grilled chicken, beef, seafood, or enjoy it as a light vegetarian main.

Ingredients

• 1 Tablespoon olive oil
• 3 Tablespoons salted butter
• 4 cloves garlic, minced
• 1/4 cup finely diced white onion
• 1 ½ cups medium grain rice
• 1 bag (10 ounces) frozen corn (no need to thaw first)
• 3 cups boiling water
• 1 Tablespoon chicken bouillon
• Chopped parsley, for garnish (optional)

Instructions

In a large (12-inch) skillet, add the oil and melt the butter over low heat. Stir in the garlic and onion, and sauté for about 30 seconds.

Add the rice to the skillet and fry until golden, about 5 minutes. Pour in the corn and mix to combine. Raise heat to medium. Carefully, pour in the boiling water and the chicken bouillon. Stir again.

Bring the mixture to a boil. Once it comes to a boil, reduce the heat back to low. Cover the skillet with a lid. Allow rice to cook covered for 15 minutes.

Once time is up, turn the heat off. Keep the lid on for another 5 minutes. Remove the lid and fluff rice with a fork. Serve and enjoy!

Servings

Serves 4 to 6.

Storage and Reheating

Store leftover buttered corn rice in an airtight container in the refrigerator for up to 2 days.

To reheat, add a splash of water or broth and warm over medium-low heat on the stovetop, or microwave in short intervals until heated through.

Holly’s Tips for The Best Buttered Corn Rice:

• Toast The Rice Well: Let the rice get lightly golden before adding the liquid. This step gives it a nuttier flavor and helps the grains stay fluffy.
• Be Sure To Use Hot Water (or Broth): Adding boiling water (or chicken broth if you want extra flavor) helps the rice cook evenly and prevents it from turning mushy.
• Don’t Lift The Lid: I know it’s so tempting to peek, but keeping the lid on during cooking ensures the steam does its job. Trust me!
• Let It Rest: That extra 5 minutes off the heat with the lid on is key! It finishes the cooking process and makes the rice extra light and fluffy.
• Get Creative: After the rice is fully cooked, stir in a handful of cheese, jalapeños, or even crispy bacon for a fun twist!
• Garnish Generously: Fresh parsley or green onions aren’t just for looks. They add brightness and extra flavor to the rice.

Frequently Asked Questions:

Similar Recipes

Craving something similar? My Cilantro Lime Rice is another classic rice recipe.

In the mood for Mexican? This Mexican Rice is bursting with authentic flavor and pairs perfectly with tacos, enchiladas, or fajitas.

Want a takeout favorite at home? Chicken Fried Rice combines classic fried rice flavors with tender pieces of glazed teriyaki chicken.

Craving the taste of the islands? My Hawaiian Fried Rice brings savory diced ham, sweet pineapple, and red bell peppers together for the ultimate tropical side dish.

Hungry for hibachi-style rice at home? Easy Copycat Benihana Fried Rice delivers buttery garlic goodness, crisp vegetables, and fluffy rice straight to your kitchen.

Have you made this Buttered Corn Rice recipe?

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #ButteredCornRice #RiceSideDishes #LifeInTheLofthouse

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Buttered Corn Rice

Sweet corn meets buttery rice and a kiss of garlic for a warm, cozy combo that’s ready in minutes. Perfect with anything—or all on its own!

Servings 4 to 6

Ingredients

• 1 Tablespoon olive oil
• 3 Tablespoons salted butter
• 4 cloves garlic minced
• ¼ cup finely diced white onion
• 1 ½ cups medium grain rice
• 1 bag (10 ounces) frozen corn (no need to thaw first)
• 3 cups boiling water
• 1 Tablespoon chicken bouillon
• chopped parsley for garnish (optional)
• sliced green onion (optional)

Instructions

• In a large (12-inch) skillet, add the oil and melt the butter over medium-low heat. Add the garlic and onion; sauté for about 30 seconds.
• Add the rice to the skillet and fry until golden, about 5 minutes. Pour in the corn and mix to combine. Raise the heat to medium. Carefully, pour in the boiling water and the chicken bouillon. Stir again.
• Bring the mixture to a boil. Once it comes to a boil, reduce the heat to low. Cover the skillet with a lid. Allow rice to cook covered for 15 minutes.
• Once time is up, turn the heat off. Keep the lid on for another 5 minutes. (This step is important!) Remove the lid after 5 minutes and fluff rice with a fork. Serve warm and enjoy!

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Craving the bold flavors of fried rice? This Easy Copycat Benihana Fried Rice helps you recreate the Japanese restaurant favorite right at home! It’s loaded with fluffy rice, garlic butter, crisp vegetables and savory seasonings. And it’s the perfect side dish for chicken, steak, or shrimp. With this easy homemade version, you can enjoy the authentic taste of fried rice at home anytime. No reservation or takeout required!

If you haven’t been to Benihana (A popular Japanese chain restaurant), you might be wondering: What is Benihana Fried Rice? And what makes it so special? This iconic side dish is a fan favorite thanks to its rich, garlicky flavor, fluffy texture, and simple yet satisfying ingredients. Keep reading—I’ll break down the flavor profile in detail below!

While you’re here, check out these delicious pairings for this fried rice recipe: Skinny Orange Chicken, Copycat Panda Express Beijing Beef, and Easy Sweet and Sour Chicken. Discover more authentic copycat recipes here.

EASY COPYCAT BENIHANA FRIED RICE

Unlike typical fried rice, this version shines with its garlic butter, which gives every bite a rich, savory, and buttery flavor that keeps people coming back for more. This homemade Benihana fried rice captures that authentic taste while keeping it simple enough for weeknight cooking. Cold, day-old rice keeps the texture light and fluffy, while a rich garlic butter infused with soy sauce and fresh garlic creates that signature hibachi taste. Crisp carrots, green and white onions add sweetness and crunch, and scrambled eggs bring the classic fried rice texture. Finished with soy sauce, white pepper, and just a hint of sugar, every bite is so savory, just like the Benihana favorite. 

Find my expert tips on how to make Benihana fried rice taste even better than takeout below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram or Facebook. Let’s stay connected.

Why You’ll Love This Copycat Benihana Fried Rice:

• Quick & Easy-To-Make: Simple steps and common ingredients make this a perfect weeknight skillet dinner.
• Restaurant-Quality Flavor At Home: Enjoy the bold, buttery taste of hibachi fried rice without going out.
• Fluffy, Perfectly Cooked Rice: Using cold, day-old rice keeps the grains light and separate.
• Rich Garlic Butter: The secret ingredient to that authentic Benihana flavor! Made with salted butter, fresh garlic, and soy sauce. It’s savory, buttery, and unbelievably easy to make. You’ll never go back to regular fried rice after making this!

Ingredients

Rice

• 2 cups cold, day-old white rice (see instructions below)
• 3 Tablespoons vegetable oil
• 3 cloves garlic, minced
• ½ cup chopped white onion
• 1 medium carrot, diced in 1/4 inch pieces
• 3 green onions, sliced thin
• 2 large eggs
• 2 Tablespoons garlic butter, recipe below
• 2 Tablespoons low sodium soy sauce
• 1/4 teaspoon white pepper
• 1/2 teaspoon granulated sugar

Garlic Butter

• 1/2 cup salted butter, softened
• 3 teaspoons low sodium soy sauce
• 3 cloves garlic, minced

Instructions

*Note: Cook the white rice the night before and leave it in the fridge to chill and dry overnight for best results.

For The Garlic Butter

In a small bowl, add the softened butter, soy sauce and minced garlic. Stir to combine and then cover. Keep in the fridge to chill until ready to use.

For The Rice

In a large skillet, heat the vegetable oil over medium-high heat. Add the minced garlic and cook just until fragrant. Add the chopped white onion, diced carrots, and green onion. Cook and stir for a few minutes until veggies are crisp-tender. Add the cold rice and continue cooking and stirring, about 2 minutes.

Push all the rice to one side of the skillet. Fry and scramble the eggs on the other side until they’re 90% done.

Mix into the rice. Season rice mixture with soy sauce, white pepper, sugar, and 2 to 3 Tablespoons of the garlic butter. Continue to mix and fry for 2 more minutes. Serve warm and enjoy!

Servings

Serves 2.

Storage and Reheating

Store leftover Benihana Fried Rice in an airtight container in the fridge for up to 2 days.

To reheat, place leftovers in skillet or Wok with a touch of oil, stirring frequently until heated through, or microwave in 1-minute intervals, stirring in between. Adding a small pat of garlic butter or a splash of soy sauce while reheating helps restore the rich, savory flavor and keeps the rice fluffy and delicious!

Holly’s Tips for the Best Copycat Benihana Fried Rice:

• Plan Ahead: Avoid using freshly cooked rice for this recipe. For the best texture, use rice that’s cold and at least a half day old so it’s drier and less likely to turn soggy or mushy. Don’t skip this crucial step!
• Garlic Butter Makes All The Difference: This is the secret to authentic-tasting Benihana Fried Rice, and it couldn’t be easier to create: garlic, butter, and low-sodium soy sauce are all you need. Store leftover garlic butter in an airtight container in the fridge for up to a week.
• Add Chopped Vegetables: Slice them into similar-sized pieces for even cooking—this small step makes a big impact!

Frequently Asked Questions:

Similar Recipes

Craving something similar? My Chicken Fried Rice contains all the classic flavors of teriyaki fried rice with hearty protein.

Wanting something sweeter? Hawaiian Fried Rice is packed with diced ham, red bell pepper, and pineapple for a tropical twist.

In the mood for noodles instead? Give my highly-rated Beef and Broccoli Ramen or Chow Mein a try. Both are packed with flavor and sure to satisfy!

Looking for another copycat Asian dish? This Baked Sweet and Sour Chicken with Fried Rice delivers the classic sweet and tangy flavors of Panda Express right at home.

Have you made this Copycat Benihana Fried Rice recipe?

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #CopycatRecipes #BenihanaFriedRice #LifeInTheLofthouse

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Easy Copycat Benihana Fried Rice

Skip takeout with this Easy Copycat Benihana Fried Rice! Bring the hibachi experience home with buttery garlic flavor, veggies, and rice.

Cook Time 15 minutes minutes

Servings 2

Ingredients

Rice

• 2 cups  cold, day-old white rice (see notes)
• 3 Tablespoons vegetable oil
• 3 cloves garlic minced
• ½ cup chopped white onion
• 1 medium carrot diced
• 3 green onions sliced thin
• 2 large eggs
• 2 Tablespoons garlic butter (recipe below)
• 2 Tablespoons low-sodium soy sauce
• ¼ teaspoon white pepper
• ½ teaspoon granulated sugar

Garlic Butter

• ½ cup salted butter softened
• 3 teaspoons low-sodium soy sauce
• 3 cloves garlic minced

Instructions

• Note: Cook the white rice the night before and leave in the fridge to dry overnight for best results.

For The Garlic Butter

• In a small bowl, add the softened butter, soy sauce and minced garlic. Stir to combine and then cover. Keep in the fridge to chill until ready to use.

For The Rice

• In a large skillet, heat the vegetable oil over medium-high heat. Add the minced garlic and cook just until fragrant. Add the chopped white onion, diced carrots, and green onion. Cook and stir for a few minutes until veggies are crisp-tender. Add the cold rice and continue cooking and stirring, about 2 minutes.
• Push all the rice to one side of the skillet. Fry and scramble the eggs on the other side until they're 90% done. Mix into the rice. Season rice mixture with soy sauce, white pepper, sugar, and 2 to 3 Tablespoons of the garlic butter. Continue to mix and fry for 2 more minutes. Serve warm and enjoy!

Notes

*It’s important to use cold, day old rice. If you use freshly cooked rice the mixture will become mushy. Using cold rice keeps the rice fluffy and separated. 

The post Easy Copycat Benihana Fried Rice appeared first on Life In The Lofthouse.

One of my favorite comfort food recipes is this No Peek Chicken and Rice! Tender, seasoned chicken breasts are cooked with fluffy rice for the most amazing meal!I like to serve it with some steamed broccoli, asparagus or a green salad to round it all out. My kids absolutely love it! Just a few convenient ingredients and you’ll be on your way to a family-pleasing dinner!

NO PEEK CHICKEN AND RICE

This comforting one-dish meal is ready in just over an hour! The ease of preparing it makes the long wait time no problem at all. It’s perfect for those nights when your family needs something super filling AND tasty! The combination of the seasoned chicken and fluffy rice is so irresistible you’ll want to make it again very soon!

INGREDIENTS

• 2 cups uncooked long grain rice
• 2 cans (10 ounces, each) cream of chicken soup
• 1 can (10 ounces) chicken broth
• ½ teaspoon garlic salt
• ½ teaspoon garlic powder
• 4 to 6 small boneless, skinless chicken breasts
• salt and pepper, to taste
• 1 packet dried onion soup mix

INSTRUCTIONS

Preheat the oven to 350 degrees F. Spray a 9×13-inch baking dish with nonstick spray. Set aside.

In a medium-sized bowl, add the rice, cream of chicken soup, chicken broth, garlic salt and garlic powder. Stir to combine. Pour the rice mixture into the prepared baking dish, spreading out evenly.

Place the chicken breasts evenly on top of the rice mixture. Season the chicken with salt and pepper, to taste. Sprinkle the dried onion soup mix evenly over all the chicken.

Cover the baking dish tightly with foil. Bake for 1 hour and 15 minutes or until the chicken is cooked through. Internal temperature of chicken needs to reach 165 degrees F. Fluff the rice with a fork. Serve and enjoy!

SERVINGS

This recipe is designed to comfortably serve 4 to 6 people, making it an ideal choice for family dinners!

MAKE AHEAD MIRACLE

One of the best things about this recipe is how easy it is to make! It can be made up to 24 hours in advance. Prepare the recipe up until the baking point. Don’t bake. Cover tightly with foil and store in the refrigerator until ready to bake. You may need to add additional minutes to the baking time since it will be cold from the fridge.

FREEZE FOR LATER

Prepare the recipe up until the baking point. Don’t bake. Cover the pan tightly and place in the freezer. Freeze up to 3 months, so be sure to write down the date you made it. When ready to eat, remove the casserole from the freezer and place it in the fridge to thaw up to 14 to 24 hours before baking.

STORING LEFTOVERS

This dinner also makes great leftovers. (That is if you have any to spare once your family has cleaned their plates.) Simply store in an airtight container in the refrigerator for up to three days. When you’re ready to eat it, reheat in the microwave or on the stovetop.

A KID FRIENDLY KITCHEN

One of the best things about this recipe is how much kids love it. The chicken and rices’ mild flavor profile makes it appealing to even the pickiest eaters. You can also involve the kids in the cooking process by letting them stir it all up and pour it in the dish! Just make sure to stand by closely watching them.

ENJOY THIS RECIPE? HERE MORE OF OUR FAVORITE CASSEROLE RECIPES!

Chicken Noodle Casserole

Loaded Chicken and Potato Casserole

Teriyaki Chicken Casserole

Broccoli Cheese Casserole

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No Peek Chicken and Rice

No Peek Chicken and Rice features tender, seasoned chicken breasts baked together with fluffy rice for one easy and delicious meal!

Prep Time 10 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

Servings 6

Ingredients

• 2 cups uncooked long grain rice
• 2 cans (10 ounces, each) condensed cream of chicken soup
• 2 cups chicken broth
• 1/2 teaspoon garlic salt
• 1/2 teaspoon garlic powder
• 4 to 6 small boneless, skinless chicken breasts (pounded to an even thickness)
• salt and pepper, to taste
• 1 packet dried onion soup mix

Instructions

• Preheat the oven to 350 degrees F. Spray a 9×13-inch baking dish with nonstick spray. Set aside.
• In a medium-sized bowl, add the rice, cream of chicken soup, chicken broth, garlic salt and garlic powder. Stir to combine. Pour the rice mixture into the prepared baking dish, spreading out evenly.
• Place the chicken breasts evenly on top of the rice mixture. Season the chicken with salt and pepper, to taste. Sprinkle the dried onion soup mix evenly over all the chicken.
• Cover the baking dish tightly with foil. Bake for 1 hour and 15 minutes or until the chicken is cooked through. Internal temperature of chicken needs to reach 165 degrees F. Fluff the rice with a fork. Serve and enjoy!

The post No Peek Chicken and Rice appeared first on Life In The Lofthouse.

I have a thing for fried rice. The flavors, the textures, oh I just love it. One of the most popular recipes on the blog is my homemade Fried Rice with Sweet and Sour Chicken. I make it all the time, especially when we have friends or family over for dinner. It’s most definitely guest-worthy, and always a hit!

This Hawaiian fried rice recipe I’m sharing today is a new favorite. It has all the elements of traditional fried rice, but with a lot more flavor and texture. This rice is packed with diced ham, red bell pepper, and to me the winning ingredient.. pineapple! It adds a slight sweetness to every bite and makes this rice so heavenly.

One of the biggest tips I can give for perfect fried rice is using day old, cold rice. The firmness of the cold rice is what gives it the perfect texture.

If you use fresh cooked rice, it will make the mixture mushy! So take my word for it, make the rice in the morning, or the day before, and then place it in the fridge in a sealed container. Once it’s been in the fridge for at least 6 to 8 hours it should be nice and cold and ready to go!

ENJOY THIS RECIPE? HERE ARE A FEW MORE OF MY FAVORITE TROPICAL RECIPES!

Teriyaki Chicken Kebabs – Skewers of tender chicken morsels and pineapple marinated and grilled in a savory, sweet teriyaki sauce.

Baked Sweet Hawaiian Chicken – A tangy and sweet Hawaiian dish full of garlic, pineapples, and bell peppers.

Hawaiian BBQ Chicken Pizza – A fantastic flavor fusion of a traditional BBQ Chicken Pizza with sweet and juicy bits of pineapple.

Coconut Banana Bread – A sweet dessert bread full of banana and coconut for the best tropical flavor combination.

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Hawaiian Fried Rice

Hawaiian Fried Rice is so delicious! It’s easy to prepare and packed with diced ham, red bell pepper, and the winning ingredient- pineapple! It adds a slight sweetness to every bite and makes this rice so heavenly.

Servings 4

Author Holly

Ingredients

• 4 Tablespoons low sodium soy sauce
• 1/2 Tablespoon sesame seed oil
• 1 teaspoon hot sauce
• 1 Tablespoon vegetable oil divided
• 1 red bell pepper diced (ribs and seeds removed)
• 2 cups diced ham
• 2 green onions diced (divide the white and green parts of the onions)
• 3 cloves garlic minced
• 5 cups cold, cooked white rice
• 3 large eggs
• 1 cup pineapple pieces

Instructions

• In a small bowl, stir together the soy sauce, sesame oil and hot sauce. Set aside.
• In a large, non-stick skillet, heat a 1/2 Tablespoon of the vegetable oil over medium-high heat. Add the diced red bell pepper and cook for 5 to 7 minutes, or until crisp-tender. Next, add the ham and the chopped white parts of the green onions. Cook and stir until ham is slightly browned. Stir in the garlic and cook another minute. Pour this mixture into a bowl; set aside.
• Heat the remaining vegetable oil in the same skillet until hot, and then add the cold rice. Cook and stir rice, breaking up the clumps. Cook until rice is thoroughly heated, about 8 minutes.
• Push the rice to one side of the skillet. Crack the eggs onto the other side of skillet and stir until lightly scrambled and set. Stir the eggs and the ham mixture into the rice. Pour the soy sauce mixture into the rice and cook, stirring until combined and hot.
• Turn off the heat, stir in the pineapple and green parts of the onions. Serve!

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Side dishes are just as important as the main course, in my opinion. There are some nights when my kids are more excited about the side dish! Taco Tuesday is one of those dinners. Whenever I make this Mexican Rice to go with our tacos or enchiladas it’s usually the first thing to disappear off the table. My kids can’t get enough!

This recipe is so easy and takes only 30 minutes from start to finish. In a non-stick skillet or saucepan add chicken broth, rice, garlic salt, salsa, cumin, and butter. Bring to a boil and then let simmer while covered for 25 minutes. All of these delicious flavors will cook together to create the most amazing rice.

It’s highly likely that once you try this Mexican Rice recipe it will become your new favorite. Mexican Rice can really go with any meal. Grilled chicken, steak, late night nachos, and my personal favorite Green Chili Chicken Enchiladas. Don’t be surprised if your table ends up like mine, and this side is the first thing to be completely eaten.

RICE OPTIONS

If you prefer another grain of rice, substitute that into the recipe. Double check the cooking time, and liquid ratio as certain grains require different measurements.

HEAT

If you and your family like a little heat then add a small can of green chilis to the cooking process, or cut up some fresh jalapeno and add to rice before boiling.

DOUBLING THE RECIPE

If you have a large family, or are preparing this recipe for more people, double the amounts of ingredients to double the portion size. Just be sure to use a large skillet or saucepan.

ENJOY THIS RECIPE? HERE ARE MORE SIDE DISHES TO ENHANCE YOUR MAIN COURSE!

Cilantro Lime Rice – Fluffy rice with hints of lime and cilantro.

The Best Green Bean Casserole – Fresh green beans covered in a homemade sauce and topped with crispy onions.

Twice Baked Potato Casserole – Creamy potatoes, cheese, and crispy bacon.

Baked Parmesan Zucchini – Fresh sliced zucchini with parmesan cheese and Italian flavor.

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Mexican Rice

This Mexican Rice recipe is filled with flavor and comes together in hardly any time! It is so delicious and pairs well with countless dishes.

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Servings 4

Ingredients

• 1 cup uncooked long-grain rice
• 2 cups chicken broth
• 1 Tablespoon butter
• 1/2 cup salsa
• 1 teaspoon garlic salt
• 1/2 teaspoon ground cumin

Instructions

• Combine all ingredients into a medium, non-stick skillet. Bring to a boil, then cover and reduce heat to low. Simmer for 25 minutes.

  Remove from heat and let rice stand with the lid on for 10 minutes. Remove lid and fluff rice with a fork. Serve!

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I am so excited to share this new recipe with you guys! My Beef Burrito Skillet is a healthier option than most traditional burritos, and it’s just as flavorful! We spare nothing on ingredients for these bowls. This meal is so easy to prepare. It only takes 30 minutes from start to finish, so your family can enjoy a delicious meal in no time at all.

BEEF BURRITO SKILLET

The substitutions that I’ve made from a traditional burrito are using lean ground beef and jasmine rice as a base, instead of  flour tortillas and extra fatty meats, to keep calories down.

PRO TIP: when cooking your rice make sure you rinse it with water in a mesh strainer a few times. This cleans the grains of excess starch and will give your dish the best flavor possible.

We top our burrito skillet servings with low fat sour cream, guacamole and sometimes a little Queso. It is heavenly! I love to pull this recipe out on the nights when I don’t have that much time to cook a meal, but still want my family to have something healthy and totally yummy.

WHAT OTHER RICE BASE OPTIONS ARE THERE?

If you have a little extra time to prep try using my Cilantro Lime Rice or Mexican Rice as a base.

CAN THIS BE MADE VEGETARIAN?

For a veggie forward option try substituting the ground beef with Avocado slices. Just add them after it’s all cooked.

ENJOY THIS RECIPE?  HERE ARE A FEW MORE THAT CAN BE ON YOUR TABLE IN 30 MINUTES!

Chicken Stir Fry – Chicken breast cooked with peppers, broccoli, and onions in a delicious teriyaki sauce and served with rice.

Chicken Taco Bites – Cubed chicken breast sauteed in a flavorful zesty taco sauce.

Tex-Mex Chicken Chopped Salad – Crunchy romaine lettuce served with corn, black beans, onion, and chicken breast with a Tex-Mex kick.

Double Decker Tacos – Crispy beef tacos that are wrapped in corn taco shells with a refried bean layer.

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Beef Burrito Skillet

This delicious one pot meal includes seasoned beef, rice, beans and more. Ready in 30 minutes!

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Servings 6

Calories 341kcal

Ingredients

• 1 pound lean ground beef (I use 7% fat)
• salt and pepper to taste
• 2 cloves garlic minced
• 1 small red bell pepper diced
• 1 small yellow onion diced
• 1/2 cup salsa
• 1 can (10 ounces) Rotel (diced tomatoes and green chilies) undrained
• 1 can (15 ounces) corn drained
• 1 can (15 ounces) black beans drained
• 1 cup uncooked jasmine rice
• 2 Tablespoons taco seasoning
• 2 ½ cups chicken broth
• 1 cup shredded Colby-Jack cheese

Instructions

• Spray a large non-stick skillet with cooking spray. Turn heat to medium-high and then add ground beef to skillet. Crumble beef and season with salt and pepper, to taste. Then add garlic, diced bell pepper and onion. Continue to stir and cook until beef is no longer pink. Drain any grease.
• Add salsa, Rotel, corn, black beans, jasmine rice, taco seasoning and chicken broth. Stir gently to combine everything. Bring to a boil, once it starts to boil reduce heat to low. Cover with lid.
• Let mixture simmer, covered, for 15 to 18 minutes, or until rice is tender and thoroughly cooked. Remove skillet from heat and sprinkle the top evenly with shredded cheese. Let stand a few minutes for cheese to melt then serve in individual bowls.
• *You can always add extra toppings (sour cream, guacamole, Queso, shredded lettuce, etc.) Enjoy!

Nutrition

Serving: 1 serving (*without extra toppings) | Calories: 341kcal | Carbohydrates: 34g | Protein: 26g | Fat: 11g

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There is a good chance my Baked Sweet n’ Sour Chicken and Fried Rice recipe is what brought you to my blog. It was one of the first recipes I posted back in September 2010 and continues to be one of my most popular.

That chicken and rice has been a family-favorite for years. I make it all the time, especially for company because it is just so good! A few years back I made some teriyaki chicken in my crock pot, and decided to slice it up and put it in the fried rice. That’s when this amazing recipe was born!

My Chicken Fried Rice is so delicious. It has all the classic elements of fried rice with teriyaki chicken through out. Serve it with a vegetable to make it a complete and amazing meal!

An important thing to remember about making fried rice is to use day old/cold rice. If you use freshly cooked warm rice the mixture will be sticky and mushy.

I like to cook the white rice first thing in the morning, put it in the fridge to get nice and cold, and then make the fried rice recipe for dinner. It always works out great. Just as long as it’s cold rice you’re good to go.  

Hope you all enjoy this recipe. It’s a good one!

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Chicken Fried Rice

Servings 6

Author Holly

Ingredients

• 3 small boneless, skinless chicken breasts (about 1 pound)
• 1 bottle (18 ounces) teriyaki sauce
• 3 Tablespoons sesame oil (or vegetable oil)
• 1 cup frozen peas and carrots thawed
• 1 small yellow onion chopped
• 2 teaspoons minced garlic
• 2 large eggs slightly beaten
• 3 cups cooked white rice (cold rice is best. See notes below*)
• 4 Tablespoons low sodium soy sauce

Instructions

• Cook chicken covered in teriyaki sauce in a crock-pot on high heat for 3 hours. OR bake in oven at 375 F° for 35 minutes. Once cooked, slice into small pieces. Set aside.
• Heat the oil in a large skillet or wok over medium-high heat. Add the peas/carrots mix, onion and garlic. Stir fry until tender.
• Lower the heat to medium-low and push the mixture off to one side. Pour eggs on the other side of skillet. Stir fry until scrambled.
• Now add the rice and soy sauce and blend all together well. Stir in cooked chicken and cook until mixture is heated through. Serve and enjoy!

Notes

*Using cold rice helps to prevent the rice becoming mushy in the recipe. I like to cook my rice in the morning, or the day before, and leave it covered in the fridge until ready to use in this recipe.*

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I have been making this CILANTRO LIME RICE for about a million years. It’s just like the one from Cafe Rio and we absolutely love it. It is my go-to rice recipe, besides our beloved Mexican Rice, that I make any time we’re whipping up some Mexican food. Especially, on taco night. Kallen’s been on an anti-taco kick lately. I don’t know what’s come over my son but he despises them. It hurts my taco-loving heart, truly. So to make him happy I make him this rice. He totally loves it and will go to town on it!

I love all the flavors in this rice. It has all the right amounts of cilantro and lime flavors. Yum! We’ll pile this inside our burritos and love to serve it in salads too. It really is delicious and kid-approved. Just fyi- I put extra cilantro on for the picture, but normally I just add the amount listed in the recipe and mix it in good. That way I don’t have my kids picking out ‘the green things’ the whole time. Ha! 

MORE DELICIOUS RICE RECIPES TO TRY:

Mexican Rice

Chicken Fried Rice

Hawaiian Fried Rice

Cheesy Chicken Rice and Broccoli Skillet

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Cilantro Lime Rice

Fluffy and delicious rice with hints of cilantro and lime flavors!

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Servings 4

Author Holly

Ingredients

• 1 cup long grain white rice
• 2 cups chicken broth
• 1/2 teaspoon salt
• 1/4 teaspoon ground cumin
• 2 Tablespoons fresh lime juice
• 1 teaspoon lime zest
• 2 Tablespoons chopped cilantro

Instructions

• Combine the rice, chicken broth, salt and ground cumin in a large saucepan or skillet. Bring to a boil over medium-high heat. Cover with lid then reduce heat to medium-low. Let simmer 20 minutes.
• Remove from heat, but keep lid on. Let stand with lid on for 10 minutes. Remove lid and add in lime juice, zest and chopped cilantro. Fluff with a fork and serve warm!

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The post Cilantro Lime Rice appeared first on Life In The Lofthouse.