White rice is one of the biggest staples for every emergency food supply, but it can be boring to eat on its own. Wondering how to dress up white rice? Read on!
What Are the Benefits of White Rice?
White rice is a must-have for everyone’s stockpile. For starters, it’s easily digestible, which allows your body to absorb the nutrients faster. White rice is rich in carbohydrates, B vitamins, and iron, making it a great quick source of energy. It’s also packed with magnesium, which helps the sleep cycle.
White rice has a shelf life of up to 30 years* if stored properly. It’s easy to cook, too. 4Patriots White Rice can be made in three easy steps and a rice cooker can speed up cooking times even more. For an easy meal that will make you feel great, a recipe using white rice is a no-brainer.
What Can You Do to Make Rice More Exciting?
There are plenty of simple ways you can spice up your white rice and add variety to your meals. Start with these delicious white rice recipes!
Mexican Rice Bowl
Make this burrito bowl for an easy and delicious meal. It’s easily multiplied for more and great for on-the-go! Add flavor to the plain white rice with cilantro and lime for the base or your bowl. Try adding a honey-lime or chipotle-ranch dressing to bring it all together.
For the Rice Bowl:
- 1 cup white rice, cooked
- ½ cup corn kernels, cooked
- ½ cup black beans, rinsed and drained
- ¼ cup tomato, diced
- 1 tablespoon cilantro, chopped
- 1 avocado, sliced
- 1 serving 4Patriots Freeze-Dried Beef or Chicken
- 1 teaspoon taco seasoning
- Salsa or dressing
Prepare the beef per instructions and mix in taco seasoning. Rice, corn, black beans, and beef can be warm or cold. Assemble your bowl and top with salsa or dressing of your choice.
To make cilantro-lime rice:
- 1 cup white rice, cooked
- ¼ teaspoon white pepper
- ¾ teaspoon salt
- 2 tablespoon lime juice
- 3 tablespoon cilantro, chopped
Cook rice per package instructions. While rice is cooking, stir in white pepper and salt. When rice is fully cooked, mix in lime juice and cilantro. Add more salt or lime juice to taste.
Red Beans & Rice
A batch of red beans is one of the most classic rice toppings. Keep this recipe on hand for a hearty and delicious meal.
- ⅓ cup celery, chopped
- ½ onion, chopped
- ½ green bell pepper, chopped
- ½ clove garlic, minced
- 1 cup water, divided
- 1 (15 oz) can red kidney beans, drained
- 1 cup chicken broth
- ¼ teaspoon dried oregano
- ¼ teaspoon onion powder
- ¼ teaspoon pepper
- ½ lb smoked sausage, cooked and sliced
- 2 cups cooked white rice
Add celery, onion, bell pepper, garlic, and ½ cup water to a cast iron Dutch oven. Cook over medium heat, stirring frequently to keep from sticking, until vegetables are soft.
Stir in remaining ½ cup of water, chicken broth, and kidney beans, then cover and cook for about 10 minutes. Uncover and add oregano, pepper, and salt to taste. Stir and mash the beans against the side of the Dutch oven.
Add sausage to the pot and let simmer for about 10 more minutes, stirring occasionally. Serve hot over white rice.
Easy Vegetable Fried Rice
Fried rice is best made with leftover white rice. Get energy from the rice and veggies. Add 4Patriots Freeze-Dried Chicken for a protein boost.
- ⅔ cup carrots, sliced into coins
- ½ cup frozen peas
- 2 tablespoons green onion
- 1 clove garlic, minced
- 2 tablespoons vegetable oil
- 2 large eggs (fresh or 4Patriots Whole Egg Powder)
- 3 cups cooked white rice
- 1 ½ tablespoons soy sauce
- 2 teaspoons sesame oil
Place carrots and peas in a small saucepan and cover with water. Bring to a low boil and cook for 3 to 5 minutes. Drain and set aside.
Heat a wok or large skillet over high heat. Carefully pour in vegetable oil, then add eggs and cook quickly to scramble. Stir in carrots, snow peas, green onion and garlic, and cook for about 30 seconds.
Stir in cooked rice. Add soy sauce and toss rice to coat. Drizzle with sesame oil and toss again.
Chicken & Rice Soup
Chicken soup isn’t just for when you’re sick — but there is a reason you eat it when you’re feeling under the weather. This soup is a great source of nutrients and energy.
- 1 ¼ cup water, divided
- ½ cup onion, chopped
- ½ cup celery, chopped
- ¾ cup carrots, sliced into coins
- 2 1 teaspoon oregano
- ½ teaspoon thyme
- 8 cups chicken stock or broth
- 2 cups chicken, cooked and shredded
- 1 cup rice, uncooked
- Lemon juice
Place a large stock pot over medium heat and add ¼ cup of water.
Add the onion, celery, carrots, garlic, thyme and oregano. Cook for about 5 minutes, until the vegetables are softened, stirring frequently and adding more water if needed to keep from sticking.
Pour in the chicken broth and 1 cup of water and bring to a low boil. Season broth with salt, pepper, and lemon juice. Turn heat to medium-low. Add the rice and chicken and stir. Cook until the rice is tender, about 20 to 25 minutes. Serve warm.
Chicken, Broccoli & Rice Casserole
For a hearty and healthy home-cooked meal, cook up this casserole recipe. Looking for another easy all-in-one meal? Try this Chicken Enchilada Rice Casserole recipe by Jo Cooks. Both can be frozen in an airtight container for up to 3 months for a quick and easy dinner.
- 3 cups chicken, cooked and shredded
- 2 cups cooked white rice
- 1 cup broccoli, cooked and chopped
- 1 can cream of chicken soup
- 1 can cream of mushroom soup
- 1 cup sour cream
- ½ teaspoon garlic salt
- ½ teaspoon black pepper
- 1 cup shredded cheddar cheese
- 1 tablespoon olive oil
Preheat the oven to 350 degrees. Grease a 9×13–inch baking dish with oil and set aside.
Stir chicken, rice, broccoli, cream of chicken soup, cream of mushroom soup, garlic salt, and pepper together in a mixing bowl. Pour mixture into prepared dish.
Bake for about 25 minutes. Top with cheese, then cook for about 10 more minutes, until the cheese is melted and bubbling. Let cool before serving.
Stock Your Pantry and Survival Food Stash With 4Patriots
*Your survival food is designed to last 30 years on the shelf. Storage conditions impact the shelf life of your food. For best results, always protect your food from heat, air and moisture. Avoid prolonged exposure to temps above 75 degrees F. Keep food sealed until ready to eat. Shelf life will vary based on storage conditions.