Let’s be honest: rice is the ultimate wingman. It soaks up sauces, brings flavor, and never steals the spotlight—unless you want it to. I pulled together ten rice sides that travel from Mexico to the Middle East, each with a vibe of its own. Hungry yet? You’re about to find your new weeknight MVPs.
1. Mexican Red Rice That Brings the Fiesta
This classic arroz rojo delivers tomatoey goodness with a whisper of chili and garlic. It’s fluffy, colorful, and the perfect “throw it next to everything” side.
Why It Works
- Toasted rice creates a nutty backbone.
- Tomato purée adds body and color.
- Chicken or veggie broth boosts savory depth.
Blend tomatoes, onion, garlic, and a jalapeño (optional) into a smooth purée. Sauté rinsed long-grain rice in oil until lightly golden, stir in the purée, season with salt, then add broth. Simmer covered until tender and finish with peas or cilantro if that’s your thing.
Use it with tacos, grilled chicken, or beans. It’s the definition of a crowd-pleaser.
2. Cilantro-Lime Rice That Tastes Like Sunshine
If brightness had a mascot, this would be it. It’s zesty, green-flecked, and basically a flavor high-five for anything rich or spicy.
Tips
- Use long-grain rice for fluff.
- Stir in lime juice and zest after cooking.
- Blitz cilantro with a touch of oil for even distribution.
Cook your rice with a pinch of salt. Fold in a cilantro purée, lime zest, and just enough lime juice to brighten without turning it sour. Add a tiny knob of butter if you want silky vibes, IMO.
Perfect with grilled shrimp, fajitas, or roasted veggies. It turns Tuesday into a mini vacation.
3. Spanish-Style Saffron Rice That Smells Like a Holiday
Think paella-adjacent, but simpler and easier on a weeknight. Saffron brings that honeyed, floral aroma that makes the whole house smell fancy.
Key Points
- Bloom saffron threads in warm broth for max flavor.
- Add smoked paprika for a gentle nudge of warmth.
- Stir in peas or roasted peppers for color.
Toast rice in olive oil with garlic, then add saffron-infused broth and a pinch of paprika. Simmer covered until tender. Finish with peas and roasted red pepper strips for a little drama.
Serve with roasted fish, grilled chorizo, or garlicky mushrooms. It brings festival energy to weeknight dinner, seriously.
4. Cuban Moros y Cristianos (Black Beans & Rice) That Eats Like a Meal
Beans and rice? Yes, but make it layered. Aromatic sofrito, smoky spices, and tender black beans give this side main-character energy.
Flavor Moves
- Start with a sofrito of onion, bell pepper, and garlic.
- Use cumin, oregano, and bay for classic depth.
- Add a splash of vinegar at the end to brighten.
Sweat the sofrito in oil, stir in spices, then add rice, black beans (with some cooking liquid), and broth. Simmer until fluffy and speckled with beans. Finish with a hit of vinegar and chopped cilantro if you like it herbal.
Pair with roast pork, fried plantains, or just a fried egg. It’s comfort in a bowl.
5. Persian Jeweled Rice That Looks Like a Celebration
This stunner tastes as festive as it looks—fragrant basmati crowned with sparkly dried fruits and nuts. Expect sweet-salty crunch with a citrus glow.
Key Elements
- Basmati rice parboiled and steamed for long, separate grains.
- Orange zest, cardamom, and a pinch of saffron.
- Pistachios, almonds, barberries or cranberries for pop.
Parboil basmati, then steam with saffron water. Meanwhile, sauté nuts and dried fruit in butter or ghee with a kiss of sugar and orange zest. Fold some through the rice and scatter more on top for that jeweled finish.
Serve at feasts or whenever you want applause. It upgrades roasted chicken or grilled lamb instantly.
6. Lebanese Vermicelli Rice (Riz Bi Sha’riyeh) That Goes With Everything
Simple, toasty, and ridiculously versatile. The golden vermicelli strands make humble rice feel special with almost zero extra effort.
How-To
- Brown broken vermicelli in butter or olive oil.
- Stir in rinsed medium- or long-grain rice.
- Cook in lightly salted chicken or vegetable broth.
Toast vermicelli until deep golden—don’t be shy, color equals flavor. Add rice, stir to coat, then pour in hot broth. Cook covered until fluffy and finish with a handful of parsley.
This pairs with stews, kebabs, roasted vegetables—basically anything with sauce. Consider it your new default.
7. Turkish Tomato-Bulgur Pilaf’s Cousin: Domatesli Pirinç Pilavı
Tomato rice, but with Turkish finesse—silky grains, gentle sweetness, and a buttery sheen. It’s comfort food without the heaviness.
What Makes It Great
- Ripe tomatoes or good-quality purée for clean flavor.
- Butter and olive oil for balance.
- Stock and a pinch of sugar to round acidity.
Sauté rice in a butter-olive oil blend with finely chopped onion. Add tomato, a pinch of sugar, salt, and warm stock. Simmer gently, rest covered, then fluff with a piece of butter to gloss the grains.
Serve with grilled meats, juicy meatballs, or herby salads. It’s the side that disappears first.
8. Palestinian Maqluba-Inspired Spiced Rice (Without the Flip)
All the cozy spice of maqluba, minus the acrobatics. You get fragrant rice studded with eggplant, cauliflower, and onions—still glorious, zero stress.
Spice Cabinet Stars
- Allspice, cinnamon, cardamom, and black pepper
- Bay leaves and cloves for warmth
- Optional: turmeric for color
Roast eggplant and cauliflower until caramelized. Layer sautéed onions, the veg, and rinsed rice in a pot with spices and salted broth. Cook covered until tender, then fluff and shower with toasted almonds and parsley.
Great for feeding a group, especially with yogurt or a chopped salad. It’s aromatic comfort—no flip required, FYI.
9. Persian Dill and Broad Bean Rice (Baghali Polo) That Smells Like Spring
Herby, delicate, and completely addictive. Dill and fava beans turn basmati into something you’ll crave with anything grilled.
Winning Details
- Fresh or frozen fava beans (or baby lima beans as a backup).
- A mountain of fresh dill—don’t skimp.
- Optional tahdig crust if you want extra credit.
Parboil basmati and layer it with dill and blanched beans, plus a drizzle of saffron water. Steam until fragrant and fluffy. If you go for tahdig, let the bottom crisp until golden and shatteringly crunchy.
Pairs ridiculously well with salmon, kebabs, or roasted carrots. It’s spring on a plate, any time of year.
10. Middle Eastern Spiced Rice With Toasted Nuts and Raisins
This is your “instant feast” rice—savory, gently sweet, and crunchy from nuts. It tastes like it spent hours simmering, but you can pull it off on a weeknight.
Build the Flavor
- Bloom cinnamon, allspice, and cumin in butter or ghee.
- Cook basmati or jasmine in seasoned broth.
- Finish with toasted almonds or pine nuts and raisins.
Sweat finely chopped onion in butter, add spices until fragrant, then stir in rice and hot broth. When done, fold in nuts and softened raisins. A squeeze of lemon keeps it lively.
Serve with shawarma, roasted cauliflower, or a yogurt-tahini drizzle. It makes any plate look and taste fancy, trust me.
Ready to upgrade dinner without stress? Pick one, throw it next to your favorite protein or veg, and watch the plate come together like magic. Rice doesn’t need to be boring—these sides prove it, in technicolor and with serious flavor. Go cook something you’ll brag about later.