This recipe for Orange Rice provides a welcome hint of citrus, brightening up simple proteins like baked fish or chicken.
Oranges are my favorite type of citrus, providing a burst of sweet, juicy flavor to any meal. Aside from eating and juicing them, using oranges in recipes has been around for hundreds of years. Although orange rice has no specific history steeped in tradition, it is a worthy dish to add to your dinner table.
The sweet oranges we know today are not the ones of long ago, which were much more bitter. These bitter oranges were grown in China as far back as 4,000 years ago. It wasn’t until the 1450s that the Portuguese introduced sweet oranges to Europe. And many years later, it was the Spaniards who brought oranges, lemons, and citrons to the Americas, specifically to Hispaniola, and also later planted orange seeds in Florida in the 1560s.
Thankfully, oranges are pretty abundant in nearly every part of the world today, and their sweet and tangy flavor can be used to brighten up a wide array of dishes. This recipe is wonderfully fragrant and refreshing, thanks to the addition of orange zest and juice. The rice comes out super fluffy and pairs well with a variety of proteins, from grilled meats to stir-fry dishes.
Why is the rice toasted before adding liquid?
Toasting rice in a pan before adding liquid has multiple benefits. First, it enhances the rice’s flavor by coating the grains in oniony oil and infusing it with a yummy nuttiness. Second, it reduces the grains sticking to each other and the pot. By creating a protective layer around each rice grain, toasting allows for more consistent texture and flavor.
Pro tip: To maximize the flavor, I recommend cooking the onions until they are caramelized. The extra few minutes of cooking time will infuse the rice with more flavor, enhancing the sweetness of the dish.
How do I store leftovers?
Orange rice stores well in the refrigerator and freezer. Let it cool to room temperature before refrigerating it in an airtight container for up to 4 days. Once chilled, you can freeze it on a sheet pan before adding it to a freezer bag for up to 3 months. Defrost it overnight in the fridge or reheat it from frozen.
Serving suggestions
Orange rice goes with many dishes. It’s natural to want to pair it with similarly flavored citrus-based entrées, such as Air-Fryer Orange Chicken, Orange Beef (a gluten-free version of my takeout favorite), and this lemon-kissed Hamachi Sashimi. Of course, the orange flavoring of this rice also balances well with the seasonings of Smoked Pork Chops, Honey Sriracha Chicken, and Honey-Garlic Shrimp.
Ingredients
- 2 tablespoons olive oil
- 1/2 medium onion finely diced
- 1 cup long grain white rice rinsed
- 1 1/2 cups water
- 1/2 cup fresh orange juice
- 3/4 teaspoon salt plus more to taste
- 1/4 teaspoon dried thyme
- 1 teaspoon orange zest divided
Instructions
- Heat the olive oil in a medium saucepan over medium heat. Add the diced onion and cook for about 3-4 minutes until the onion becomes soft and translucent.
- Add the rinsed rice to the pan and stir for about 1 minute to lightly toast the grains.
- Pour in the water and fresh orange juice. Then add the salt, dried thyme, and 1/2 teaspoon of the orange zest. Stir well to combine.
- Bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pan, and let it simmer for about 20 minutes, or until the rice is tender and the liquid is absorbed.
- Remove the pan from the heat. Let the rice sit, covered, for 5 minutes. Fluff with a fork, garnish with remaining orange zest, and serve warm.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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