30+ Flavorful Sunday Gluten-Free Rice Recipes for a Perfect Feast

Sundays are made for comfort food, relaxation, and gathering with loved ones around the table.

Whether you’re planning a simple family lunch or a more elaborate dinner, finding a gluten-free rice dish that satisfies everyone’s palate is a must.

Rice is naturally gluten-free and can be transformed into countless dishes, making it a versatile and reliable ingredient for your Sunday meals.

This article brings together a collection of over 30 gluten-free rice recipes that are perfect for your Sunday cooking.

From hearty main courses to light and fresh side dishes, we’ve included a variety of options that showcase how rice can be infused with global flavors, from creamy coconut curries to vibrant biryanis and savory stir-fries.

Whether you’re looking for a vegetarian dish, seafood option, or something with chicken, these recipes will inspire you to make the most of your Sunday feast.

30+ Flavorful Sunday Gluten-Free Rice Recipes for a Perfect Feast

With these 30+ gluten-free rice recipes, you’re equipped with a multitude of flavors, textures, and dishes perfect for any Sunday gathering.

From hearty and comforting to light and refreshing, rice is a versatile ingredient that caters to every taste and dietary preference.

Whether you want to savor an aromatic biryani, indulge in a spicy coconut curry, or enjoy a simple, savory rice bowl, these recipes will keep your Sundays deliciously satisfying.

Try a new recipe each week or mix and match your favorites to create the perfect Sunday meal.

With these gluten-free options, you can ensure everyone at the table enjoys a satisfying, flavorful, and nourishing dish.

Lemon Herb Chicken Rice Bowl

This Lemon Herb Chicken Rice Bowl is a satisfying, gluten-free dish packed with protein and flavor. Tender, marinated chicken breast is served atop a bed of fluffy rice infused with fresh herbs and a hint of citrus. Ideal for a cozy Sunday lunch or dinner, it’s simple yet elegant, bringing a delightful balance of zest and freshness to your palate.

Ingredients:

• 1 lb boneless, skinless chicken breasts
• 1 cup uncooked white or brown rice
• 1 lemon (juiced and zested)
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp dried thyme
• Salt and freshly ground black pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Season the chicken breasts with salt, pepper, lemon zest, oregano, and thyme. Drizzle with 1 tbsp olive oil and let marinate for 15 minutes.
2. While the chicken marinates, cook the rice according to package instructions. Stir in the lemon juice and a drizzle of olive oil once cooked for added flavor.
3. Heat a skillet over medium-high heat and sear the chicken for 2-3 minutes on each side until golden brown.
4. Transfer the chicken to the oven and bake for 10-12 minutes or until fully cooked.
5. Slice the chicken and serve it over a portion of rice. Garnish with fresh parsley and an extra squeeze of lemon for added zest.

The combination of lemon and herbs not only enhances the flavor of the chicken but also pairs wonderfully with the rice, making each bite refreshing and flavorful. This dish is perfect for those looking to enjoy a wholesome meal that’s easy to make yet tastes like a gourmet experience.

Shrimp and Vegetable Fried Rice

This gluten-free Shrimp and Vegetable Fried Rice is a nutritious twist on the classic fried rice dish. Full of fresh vegetables, juicy shrimp, and seasoned with gluten-free soy sauce, it’s a quick and balanced dish that’s perfect for a Sunday dinner after a busy week. The rich flavors come together seamlessly, making this dish one everyone will love.

Ingredients:

• 1 lb medium shrimp, peeled and deveined
• 2 cups cooked jasmine rice (preferably chilled for best texture)
• 2 eggs, lightly beaten
• 1 cup frozen mixed vegetables (peas, carrots, corn)
• 3 tbsp gluten-free soy sauce or tamari
• 1 tbsp sesame oil
• 2 cloves garlic, minced
• 1 green onion, finely chopped
• Salt and pepper to taste

Instructions:

1. Heat sesame oil in a large skillet or wok over medium-high heat. Add minced garlic and sauté until fragrant.
2. Add shrimp to the pan and cook for 2-3 minutes or until they turn pink. Remove and set aside.
3. In the same pan, add the beaten eggs and scramble until just set. Push to one side.
4. Add the mixed vegetables and sauté for 2 minutes. Stir in the rice and break up any clumps.
5. Pour in the gluten-free soy sauce, and mix everything well. Add shrimp back into the pan and cook for another 2-3 minutes.
6. Garnish with chopped green onions and serve hot.

The variety of vegetables adds a sweet crunch, while the shrimp brings in a rich, seafood flavor. Using chilled rice prevents it from getting mushy, and the gluten-free soy sauce infuses a deep umami taste that completes the dish. This meal is both comforting and satisfying, making it a go-to for Sunday dinners.

Spicy Tofu and Broccoli Rice Stir-Fry

For those seeking a vegetarian option, this Spicy Tofu and Broccoli Rice Stir-Fry is packed with bold flavors, vibrant colors, and plant-based protein. The dish is both gluten-free and nutritious, featuring crispy tofu, tender broccoli, and a hint of spice from chili sauce. Perfect for a Sunday meal, it’s simple to prepare and brings a spicy kick to your table.

Ingredients:

• 1 block firm tofu, pressed and cut into cubes
• 2 cups cooked brown rice
• 2 cups broccoli florets
• 2 tbsp cornstarch
• 2 tbsp vegetable oil
• 2 tbsp gluten-free soy sauce
• 1 tbsp chili garlic sauce (adjust to taste)
• 1 tbsp rice vinegar
• 1 tbsp honey or maple syrup
• 1 tbsp sesame seeds, for garnish
• Green onions, sliced, for garnish

Instructions:

1. Toss tofu cubes with cornstarch until evenly coated. Heat vegetable oil in a pan over medium-high heat and fry tofu until golden and crispy. Remove from the pan and set aside.
2. In the same pan, add broccoli and stir-fry for 2-3 minutes until slightly tender.
3. Mix the soy sauce, chili garlic sauce, rice vinegar, and honey in a small bowl.
4. Add the cooked rice to the pan with broccoli and pour the sauce mixture over the top. Stir-fry for another 2 minutes.
5. Add the crispy tofu back into the pan and mix until well combined. Cook for an additional minute and serve.
6. Sprinkle sesame seeds and sliced green onions over the top for garnish.

This stir-fry offers a delightful combination of textures from the crispy tofu and the tender broccoli, all highlighted by the perfect balance of savory, sweet, and spicy flavors. It’s a fulfilling meal ideal for a plant-based Sunday dinner that’s full of vibrant tastes and nutrients.

Coconut Chicken and Rice Skillet

This Coconut Chicken and Rice Skillet is a one-pan wonder that’s both hearty and comforting. Infused with the rich flavors of coconut milk and subtle hints of lime and cilantro, this gluten-free dish brings a tropical flair to your Sunday dinner. It’s easy to make and perfect for those who enjoy dishes that are both nourishing and full of taste.

Ingredients:

• 1 lb boneless, skinless chicken thighs, cut into chunks
• 1 cup uncooked basmati rice
• 1 can (13.5 oz) coconut milk (full-fat)
• 1 cup chicken broth (gluten-free)
• 1 lime (zested and juiced)
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp paprika
• Salt and pepper to taste
• Fresh cilantro, chopped, for garnish

Instructions:

1. Heat olive oil in a large skillet over medium-high heat. Add garlic and sauté for 1 minute.
2. Season chicken chunks with salt, pepper, cumin, and paprika. Add them to the skillet and brown for 4-5 minutes on each side.
3. Pour in the coconut milk and chicken broth, stirring to combine. Add the uncooked rice and lime zest.
4. Bring to a simmer, then cover the skillet and reduce the heat to low. Cook for 15-20 minutes or until the rice is tender and the chicken is fully cooked.
5. Stir in the lime juice and garnish with fresh cilantro before serving.

The creamy coconut sauce perfectly complements the spices, making each bite rich and aromatic. This dish is an excellent way to elevate a simple rice and chicken meal into a comforting feast, bringing a taste of the tropics to your table.

Vegetable and Chickpea Rice Pilaf

This Vegetable and Chickpea Rice Pilaf is a colorful, gluten-free dish brimming with nutrient-dense ingredients. With hearty chickpeas, a mix of fresh vegetables, and fragrant spices, it’s perfect for those seeking a meatless meal that’s still full of flavor. It’s a complete dish on its own or a great side to serve with other mains.

Ingredients:

• 1 cup uncooked long-grain rice
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 red bell pepper, diced
• 1 zucchini, diced
• 1 cup frozen peas
• 1 onion, chopped
• 2 tbsp olive oil
• 1 tsp cumin
• 1/2 tsp turmeric
• 1/2 tsp cinnamon
• Salt and black pepper to taste
• Fresh cilantro, chopped, for garnish

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 3 minutes.
2. Add the red bell pepper and zucchini, cooking for another 3 minutes until slightly softened.
3. Stir in the rice, cumin, turmeric, and cinnamon, allowing the spices to coat the rice evenly.
4. Add the chickpeas and frozen peas, mixing well. Season with salt and pepper to taste.
5. Pour in 2 cups of water and bring to a boil. Reduce the heat to low, cover, and simmer for 15-20 minutes or until the rice is fully cooked and water is absorbed.
6. Fluff the rice with a fork and garnish with fresh cilantro before serving.

The combination of spices infuses the rice with warmth, while the vegetables add texture and color. The chickpeas provide a satisfying protein boost, making this pilaf a healthy, hearty dish perfect for a Sunday meal.

Sweet and Spicy Pineapple Shrimp Rice

This Sweet and Spicy Pineapple Shrimp Rice is a unique and exciting way to enjoy a gluten-free rice dish. The blend of sweet pineapple chunks, succulent shrimp, and a kick of spice makes it a delightful Sunday meal that’s perfect for those who like a bit of flair in their dishes.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 2 cups cooked jasmine rice
• 1 cup pineapple chunks (fresh or canned, drained)
• 1/2 cup diced red bell pepper
• 2 tbsp gluten-free soy sauce or tamari
• 1 tbsp honey or agave syrup
• 1 tbsp sriracha or chili sauce (adjust to taste)
• 2 tbsp olive oil
• 2 cloves garlic, minced
• Green onions and sesame seeds, for garnish

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add garlic and sauté for 1 minute.
2. Add the shrimp and cook for 2-3 minutes on each side until they turn pink. Remove and set aside.
3. In the same skillet, add the remaining olive oil and red bell pepper. Sauté for 2 minutes before adding the pineapple chunks.
4. Mix the soy sauce, honey, and sriracha in a bowl and pour over the vegetables and pineapple. Stir well.
5. Add the cooked jasmine rice to the skillet and mix until combined. Return the shrimp to the pan and toss to coat evenly with the sauce.
6. Serve with green onions and sesame seeds on top for added flavor and crunch.

This dish is a perfect blend of sweet, savory, and spicy flavors. The pineapple adds a refreshing twist that pairs beautifully with the shrimp and rice, making it a stand-out dish for a Sunday dinner that’s both fun and satisfying.

Mexican-Style Cilantro Lime Rice with Black Beans

This Mexican-Style Cilantro Lime Rice with Black Beans is a flavorful and nutritious gluten-free dish. With the vibrant combination of lime, cilantro, and hearty black beans, this rice dish is perfect as a main course or a side. The zesty flavors make it an ideal choice for a Sunday lunch or dinner when you crave something light yet satisfying.

Ingredients:

• 1 cup uncooked white or brown rice
• 1 can (15 oz) black beans, drained and rinsed
• 1/2 cup chopped fresh cilantro
• 1 lime (juiced and zested)
• 2 tbsp olive oil
• 1 tsp ground cumin
• Salt and black pepper to taste
• 1/2 cup diced tomatoes (optional)
• 1 avocado, sliced, for serving

Instructions:

1. Cook the rice according to package instructions. Once done, set aside to cool slightly.
2. In a large bowl, combine the rice with olive oil, lime juice, lime zest, cumin, and chopped cilantro. Mix until the rice is well-coated.
3. Gently fold in the black beans and diced tomatoes (if using). Season with salt and pepper to taste.
4. Serve warm, topped with sliced avocado for an extra touch of freshness.

The combination of lime and cilantro adds a bright, citrusy flavor to the rice, while the black beans contribute a hearty, protein-rich component. This dish is perfect for those who enjoy a light and healthy meal that packs a punch of flavor.

Mediterranean Chickpea Rice Salad

This Mediterranean Chickpea Rice Salad is a vibrant and gluten-free dish that’s packed with bold Mediterranean flavors. It’s light, refreshing, and perfect for a Sunday afternoon meal or a side dish at a summer gathering. The combination of olives, tomatoes, and herbs makes this dish a flavorful and satisfying option for any occasion.

Ingredients:

• 1 cup uncooked basmati or long-grain rice
• 1 can (15 oz) chickpeas, drained and rinsed
• 1/2 cup cherry tomatoes, halved
• 1/4 cup black or green olives, pitted and sliced
• 1 cucumber, diced
• 1/4 cup crumbled feta cheese (optional)
• 1/4 cup chopped fresh parsley
• 2 tbsp red wine vinegar
• 3 tbsp extra-virgin olive oil
• 1 tsp dried oregano
• Salt and black pepper to taste

Instructions:

1. Cook the rice according to package instructions. Let it cool to room temperature before using.
2. In a large mixing bowl, combine the rice, chickpeas, cherry tomatoes, olives, cucumber, feta cheese (if using), and parsley.
3. In a small bowl, whisk together the red wine vinegar, olive oil, oregano, salt, and black pepper.
4. Pour the dressing over the salad and gently toss until evenly coated.
5. Serve chilled or at room temperature.

This salad is a wonderful way to enjoy a balanced combination of protein, vegetables, and healthy fats. The mix of olives, tomatoes, and herbs delivers a burst of Mediterranean flavor, while the chickpeas add a satisfying texture. It’s an easy-to-make dish that’s perfect for a Sunday meal or a light weekday lunch.

Spicy Garlic Shrimp with Coconut Rice

This Spicy Garlic Shrimp with Coconut Rice is a gluten-free dish that’s full of tropical flavors and a touch of heat. The tender shrimp pairs beautifully with the creamy, aromatic coconut rice, making it a flavorful and elegant Sunday dinner option. Perfect for those who love bold flavors with a touch of sweetness.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 cup uncooked jasmine rice
• 1 can (13.5 oz) coconut milk (full-fat)
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 1/2 tsp red pepper flakes (adjust to taste)
• 1 tbsp soy sauce or tamari (gluten-free)
• 1 tbsp honey
• 1 lime (cut into wedges)
• Fresh cilantro, chopped, for garnish

Instructions:

1. Rinse the rice under cold water until the water runs clear. Cook the rice in a pot with the coconut milk and a pinch of salt, following package instructions. Let it rest for 5 minutes once cooked.
2. While the rice is cooking, heat olive oil in a large skillet over medium-high heat. Add garlic and red pepper flakes, sautéing until fragrant.
3. Add the shrimp to the skillet and cook for 2-3 minutes on each side until they turn pink and are fully cooked.
4. Drizzle the soy sauce and honey over the shrimp and toss to coat evenly. Cook for another minute to let the flavors meld.
5. Serve the shrimp over a bed of coconut rice, garnished with fresh cilantro and a wedge of lime on the side.

The creamy coconut rice brings a subtle sweetness that contrasts beautifully with the spicy garlic shrimp. This dish is perfect for a Sunday evening when you want to indulge in a flavorful meal that’s both satisfying and easy to prepare.

Lemon Herb Chicken and Rice Skillet

This Lemon Herb Chicken and Rice Skillet is a deliciously fresh, gluten-free dish that’s perfect for a Sunday dinner. The combination of tender chicken, zesty lemon, and fragrant herbs brings out the best of simple, wholesome ingredients. It’s easy to make in one pan, minimizing cleanup and maximizing flavor.

Ingredients:

• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 cup uncooked long-grain rice
• 2 1/2 cups chicken broth (gluten-free)
• 1 lemon (juiced and zested)
• 2 tbsp olive oil
• 1/2 cup chopped fresh parsley
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• Salt and black pepper to taste
• Lemon wedges, for serving

Instructions:

1. Heat olive oil in a large skillet over medium-high heat. Season the chicken pieces with salt, black pepper, and garlic powder. Add to the skillet and cook until browned on all sides, about 5-6 minutes. Remove and set aside.
2. Add the uncooked rice to the skillet and toast for 1-2 minutes.
3. Pour in the chicken broth, lemon juice, and lemon zest. Stir well and bring to a simmer.
4. Return the chicken to the skillet and cover. Reduce the heat to low and cook for 15-18 minutes, or until the rice is tender and the chicken is cooked through.
5. Stir in the chopped parsley and serve with lemon wedges for an extra burst of citrus.

The bright, citrusy flavors and earthy herbs elevate this dish, making it a simple yet satisfying gluten-free meal perfect for a Sunday night.

Teriyaki Chicken and Vegetable Rice Bowl

This Teriyaki Chicken and Vegetable Rice Bowl is a gluten-free dish that combines tender chicken, crisp vegetables, and a sweet and savory teriyaki sauce over a bed of rice. It’s a balanced, protein-packed meal with vibrant flavors that will keep your Sunday dinner feeling fresh and satisfying.

Ingredients:

• 1 lb boneless, skinless chicken thighs, cut into strips
• 1 cup uncooked brown rice
• 1/2 cup broccoli florets
• 1 red bell pepper, sliced
• 1 carrot, julienned
• 1/4 cup gluten-free teriyaki sauce
• 2 tbsp sesame oil
• 2 tbsp rice vinegar
• 2 tbsp chopped green onions
• 1 tbsp sesame seeds (optional)

Instructions:

1. Cook the brown rice according to package instructions and set aside.
2. In a large skillet, heat sesame oil over medium-high heat. Add the chicken strips and cook until browned and cooked through, about 5-6 minutes.
3. Add the broccoli, red bell pepper, and carrot to the skillet. Stir-fry for 3-4 minutes until the vegetables are just tender but still crisp.
4. Pour in the teriyaki sauce and rice vinegar, stirring well to coat the chicken and vegetables. Cook for an additional 2 minutes to let the flavors meld.
5. Serve the chicken and vegetables over the cooked brown rice and garnish with chopped green onions and sesame seeds.

The combination of the savory teriyaki sauce and the freshness of the vegetables makes this rice bowl a crowd-pleaser. It’s a complete, gluten-free meal that adds excitement to any Sunday meal plan.

Spinach and Mushroom Rice Casserole

This Spinach and Mushroom Rice Casserole is a comforting and hearty gluten-free dish, perfect for a Sunday night family dinner. The combination of earthy mushrooms, vibrant spinach, and tender rice baked together with a hint of garlic and cheese makes for a meal that is both filling and full of flavor.

Ingredients:

• 1 cup uncooked white or brown rice
• 2 cups vegetable or chicken broth (gluten-free)
• 2 tbsp olive oil
• 2 cups fresh spinach, chopped
• 1 cup sliced mushrooms
• 1/2 cup grated Parmesan cheese (optional)
• 1/2 cup shredded mozzarella cheese (optional)
• 1/2 tsp garlic powder
• Salt and black pepper to taste
• 1/4 cup chopped fresh parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large ovenproof skillet or casserole dish, heat olive oil over medium heat. Add the mushrooms and cook for 4-5 minutes until they release their moisture and become tender.
3. Add the chopped spinach and garlic powder, sautéing for 1-2 minutes until wilted. Season with salt and pepper.
4. Stir in the uncooked rice and vegetable or chicken broth. Mix well.
5. Cover the skillet with foil and bake in the preheated oven for 20-25 minutes, or until the rice is cooked and has absorbed most of the liquid.
6. Remove the foil, sprinkle the Parmesan and mozzarella cheese on top, and bake for an additional 5-7 minutes until the cheese is melted and golden.
7. Garnish with fresh parsley before serving.

This rice casserole is comforting, nutritious, and perfect for a Sunday evening. The blend of mushrooms, spinach, and cheese provides a rich, satisfying flavor, making it a go-to gluten-free meal for busy nights.

Sweet and Spicy Pineapple Chicken Fried Rice

This Sweet and Spicy Pineapple Chicken Fried Rice is a gluten-free dish that brings together the perfect mix of sweet and tangy flavors with a bit of spice. The juicy pineapple chunks add a tropical twist to the traditional chicken fried rice, making it a fun and refreshing Sunday dinner choice that is both delicious and satisfying.

Ingredients:

• 1 lb boneless, skinless chicken breasts, diced
• 2 cups cooked jasmine rice (preferably cold)
• 1/2 cup diced pineapple (fresh or canned)
• 1/2 cup diced bell pepper (red or green)
• 1/2 cup frozen peas
• 2 tbsp soy sauce or tamari (gluten-free)
• 1 tbsp honey
• 1 tsp sriracha sauce (adjust to taste)
• 2 tbsp sesame oil
• 2 eggs, lightly beaten
• 2 cloves garlic, minced
• 1/4 cup chopped green onions
• 1 tbsp chopped fresh cilantro for garnish

Instructions:

1. Heat 1 tbsp of sesame oil in a large skillet or wok over medium-high heat. Add the diced chicken and cook until browned and cooked through, about 5-6 minutes. Remove the chicken and set aside.
2. In the same skillet, add the remaining sesame oil and minced garlic. Sauté for 30 seconds before adding the bell pepper and pineapple. Cook for 2-3 minutes until the vegetables are tender.
3. Push the vegetables to the side and pour the beaten eggs into the skillet. Scramble until just set, then mix with the vegetables.
4. Add the cooked rice, cooked chicken, peas, soy sauce, honey, and sriracha sauce to the skillet. Stir well to combine and heat through.
5. Garnish with chopped green onions and cilantro before serving.

The combination of sweet pineapple and the spicy kick from sriracha creates a unique flavor profile that’s perfect for a Sunday night when you want something exciting and full of contrast.

Indian-Spiced Vegetable Biryani

This Indian-Spiced Vegetable Biryani is a gluten-free dish that’s packed with aromatic spices, tender vegetables, and fluffy rice. Perfect for a Sunday dinner, this dish offers a rich, comforting experience with every bite, bringing the taste of India to your table.

Ingredients:

• 1 1/2 cups uncooked basmati rice
• 1 1/2 cups mixed vegetables (carrots, peas, green beans, and potatoes)
• 1 large onion, thinly sliced
• 2 tbsp vegetable oil or ghee
• 2 tbsp plain yogurt (optional for extra creaminess)
• 2 tbsp biryani masala or a blend of ground cumin, coriander, and turmeric
• 1/2 tsp ground cinnamon
• 4 cloves
• 1 bay leaf
• 1/2 tsp saffron threads (soaked in 2 tbsp warm milk)
• Salt to taste
• Fresh cilantro and fried onions for garnish

Instructions:

1. Rinse the basmati rice under cold water until the water runs clear. Cook the rice in a pot with 2 1/2 cups of water and a pinch of salt until fluffy. Set aside.
2. In a large pan or pot, heat the oil or ghee over medium heat. Add the cloves, bay leaf, and cinnamon stick. Sauté for 1-2 minutes until aromatic.
3. Add the sliced onion and cook until golden brown. Remove half of the onions and set aside for garnish.
4. Stir in the mixed vegetables and sauté for 4-5 minutes. Add the biryani masala, ground cumin, coriander, and turmeric. Mix well and cook for another 2 minutes.
5. Reduce the heat and add the cooked rice to the pan. Mix gently to combine, ensuring the rice is coated with the spices and vegetables.
6. Drizzle the saffron-infused milk and yogurt (if using) over the rice. Cover and let the biryani steam for 5-7 minutes.
7. Garnish with fried onions and fresh cilantro before serving.

The aromatic spices in this dish bring a warm, complex flavor, perfect for a Sunday meal that’s hearty and deeply satisfying.

Coconut Curry Shrimp and Rice

This Coconut Curry Shrimp and Rice dish is a gluten-free, tropical-inspired meal that’s perfect for a relaxed Sunday dinner. With the rich, creamy coconut milk and bold curry flavors, this dish is both indulgent and packed with flavor. The shrimp adds protein while the rice provides a satisfying base.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 cup uncooked jasmine or basmati rice
• 1 can (13.5 oz) coconut milk (full-fat)
• 2 tbsp red curry paste
• 1 tbsp fish sauce (or tamari for gluten-free)
• 1 tbsp brown sugar
• 1/2 cup diced red bell pepper
• 1/2 cup snap peas, trimmed
• 2 tbsp chopped fresh cilantro
• 1 lime, cut into wedges
• Salt and black pepper to taste

Instructions:

1. Cook the rice according to package instructions and set aside.
2. In a large skillet, heat a splash of oil over medium-high heat. Add the curry paste and cook for 1 minute until aromatic.
3. Pour in the coconut milk, fish sauce, and brown sugar, stirring until combined. Bring to a simmer.
4. Add the shrimp to the skillet and cook for 2-3 minutes, until they turn pink and are cooked through.
5. Stir in the red bell pepper and snap peas, cooking for another 1-2 minutes.
6. Serve the shrimp and curry sauce over the cooked rice. Garnish with chopped cilantro and a squeeze of lime for an added burst of freshness.

This dish brings the taste of the tropics to your dinner table, offering a perfect balance of creamy, spicy, and slightly sweet flavors. It’s a great gluten-free option that will elevate your Sunday dinner with minimal effort.

Note: More recipes​ are coming soon!