This post may contain affiliate links.
Please read my disclosure policy.
Originally from Thailand, jasmine rice is a popular type of rice that’s available just about anywhere. It’s mildly flavored and has a delicate sticky texture when cooked.
We’ve collected 10 jasmine rice recipes for you to try at home. From comforting Puerto Rican rice and beans to sweet coconut jasmine rice, you’ll want to add a few of these to your recipe collection!
You’ll love the authentic Puerto Rican flavors of this rice and beans recipe. Ham adds a savory and salty flavor and it takes just 35 minutes to make.
Italian rice balls are a savory treat your family will love. They have wonderful texture and are ready to enjoy in about 35 minutes. Serve them warm with marinara sauce.
You’ll need just two ingredients to make this puffed jasmine rice. Toss it with cinnamon sugar to enjoy as a cereal, or add it to baked goods for crunch!
This recipe walks you through the steps to make jasmine rice in the microwave! It cooks up light and fluffy and is ready to enjoy in just 20 minutes.
The shrimp in this dish is tossed in a sweet honey garlic sauce. Serve it on a bed of jasmine rice with a side of steamed broccoli or green beans.
Follow this recipe for perfectly cooked jasmine rice every time! You’ll need just two ingredients and it takes about 12 minutes to cook.
Turmeric gives this savory rice its signature yellow color. Butter, garlic, cumin, and cinnamon make it extra delicious. Serve it with your favorite chicken or fish dish.
Jasmine rice made in the Instant Pot cooks up perfectly every time. It’s super easy and you’ll love the results.
Coconut milk and a touch of sugar add flavor and a hint of sweetness to this jasmine rice. It’s ready to eat in just 30 minutes and is delicious served with curry.
Southwest seasoning transforms regular rice into something special! Serve it with meatloaf and a side veggie for a delicious weeknight meal.
Easy Jasmine Rice and Beans Recipe
- 2 tablespoons sofrito
- 1 tablespoon oil
- 3/4 cup ham cut in smaller pieces
- ¼ cup tomato sauce
- 2 cans Goya pink beans 14 oz each can, drained and rinsed
- 1 ½ cup chicken stock
- ½ pound potatoes cut into smaller chunks
- ¼ teaspoon dried oregano
- 1 packet sazon seasoning
- 1 teaspoon adobo seasoning
- salt and pepper optional
- steamed rice
- In a large skillet over medium heat, add oil.
- Once hot, add sofrito and sauté for about 2 minutes or until fragrant.
- Add ham and stir fry until it starts to caramelize.
- Stir in tomato sauce, beans, chicken stock, and sazon seasoning.
- Add potatoes and season with oregano and adobo seasoning.
- Bring to a boil, then reduce heat (to the LOWEST setting) and simmer for 25-30 minutes. The potatoes should be tender and completely cooked through.
- Season with salt and pepper if needed. Serve warm over rice and enjoy!
- Make sure to add salt during the last minute of cooking. This is to make sure you’re seasoning your dish with the perfect amounts of salt.
- Store leftovers in an airtight container in the refrigerator for 4 days.