Most Popular Rice dishes in USA

Most Popular Rice dishes in the USA. These are the most popular rice dishes in the USA, organized alphabetically. As a cereal grain, it’s the most widely consumed staple food for a huge part of the world’s human population. Take a peek at some of the latest and greatest dishes that set new spins on a classic standby.

American Fried Rice

American fried rice is a Thai fried rice dish using”American” side ingredients such as fried chicken, ham, hot dogs, raisins, ketchup, and croutons. Other components such as pineapple are discretionary. Since it had been devised during the Vietnam War era to function to United States Marine Corps and the United States Air Force personnel stationed in Thailand, it wasn’t generally seen in Thai restaurants out Thailand, but with the proliferation of Thai restaurants in the USA, American fried rice is presently appearing on Thai restaurant menus.


Beignets are dumplings composed mainly of cooked rice, yeast, sugar, eggs, and wheat; the resulting batter is deep-fried. Calas can also be referred to as Creole rice fritters or rice doughnuts. In early recipes for calas, rice has been boiled and chilled, then yeast included to earn a sponge which was allowed to proof overnight. From this type of batter was created by adding sugar, eggs and a little flour for binding. Rice flour was preferable but hard to obtain, based on Eustis. A dash of salt might be included, and a grating of nutmeg was a normal accession. The batter has been dropped by spoonfuls into deep, boiling lard and fried until browned. Modern recipes reflect the fluctuations inaccessible ingredients, cooking practices, and flavor. Baking powder may be utilized in place of yeast; vegetable oil is substituted for lard; savory variations have been developed.

Chicken Bog

See also: 150 Most Popular Foods in America

Chicken bog is a pilaf dish made from rice and chicken. It can include onion, spices, and sometimes sausage. A whole chicken is boiled till tender (with the sausage, onion, and spices, if included), then the rice has been cooked and added until it absorbs all the liquid. Cooks often pick the bones and other inedible portions out of this pot and discard them before adding the rice into the meat along with other ingredients. But some cooks leave it all into the diners to pick out as they eat, similar to many Caribbean rice and meat dishes. It’s called Chicken”bog” since the chicken becomes bogged down in the rice. Chicken bog is created in different ways in different places, but it’s perhaps found most often in the Pee Dee and Lowcountry areas of South Carolina.

Dirty Rice

Dirty rice is a classic Creole dish made from white rice which gets a”dirty” color from being cooked with little pieces of pork, beef or chicken, green bell pepper, celery, onion and spiced with black pepper. Dirty rice is most common from the Creole areas of southern Louisiana; nonetheless, it may also be found in different areas of the American South and called chicken & rice or rice dressing.

Glorified Rice

Glorified rice is a dessert popular in Minnesota and other states in the Upper Midwest. It’s popular in more rural areas with large Lutheran populations of heritage. It’s made of rice, crushed pineapple, and whipped cream. It’s often adorned with maraschino cherries.


Gumbo is a stew popular in the U.S. state of Louisiana, and that nation’s official country cuisine. Gumbo consists primarily of a strongly-flavored, roux-based stock, meat or shellfish, a thickener, and exactly what Louisianians call the”Holy Trinity” of veggies, namely celery, bell peppers, and onions. Gumbo is often categorized by the sort of thickener utilized, whether okra or filé powder (dried and ground sassafras leaves). The dish derived its name from Louisiana French, which may have derived the name from a source like the Choctaw word for the document.

Hawaiian Haystack

A Hawaiian haystack is a sort of haystack. It is a convenience cuisine dish consisting of a rice base and lots of toppings. It’s ready by topping rice with toppings like chicken, chicken gravy, diced pineapple, diced tomatoes, Chinese noodles, cheese, and celery. Traditionally, every topping is ready in its own dish and presented buffet-style, then added along with the rice as wanted. It’s a favorite in the Western United States both as a school lunch and as a fast, customizable meal for family gatherings.

Hokkien Fried Rice

Hokkien fried rice can be known as Fujian fried rice is a favorite Chinese-style wok fried rice dish in several Chinese restaurants. It’s a thick sauce poured and blended over fried rice with egg. The sauce can include mushrooms, meat, vegetables, etc.. Regardless of the name, this dish did not arise in Fujian. The recipe was devised by Chinese restaurants in Taiwan, although Taiwanese cuisine is heavily affected by Fujian cuisine.

Hoppin’ John

Hoppin’ John, also known as Carolina Peas and Rice is peas and rice dish served at the Southern United States. It’s made with black-eyed peas (or red cowpeas like iron and clay beans at the Southeast US) and rice, chopped onion, chopped bacon, and seasoned with salt. In some recipes, rather than celery, ham hock, fatback, or country sausage, or smoked turkey parts are used. A few utilize green peppers or vinegar and spices. Smaller than black-eyed peas, field peas have been employed at the Low Country of South Carolina and Georgia; black-eyed peas are the norm elsewhere.


Jambalaya is a Louisiana-origin dish of Spanish and French (particularly Provençal cuisine) impact, consisting mainly of vegetables and meat mixed with rice. Traditionally, the beef consistently includes sausage of some sort, often a smoked sausage such as andouille, combined with another meat or fish, frequently pork, chicken, crawfish, or fish. The vegetables are normally a soffritto-like mixture called the”holy trinity” in Cajun cooking, comprising onion, celery, and green bell pepper, even though other veggies like carrots, tomatoes, chilis, and garlic can also be utilized. After browning and sauteeing the meat and vegetables, sausage, rice, and both have been added and the whole dish is cooked together before the rice is done.

Rice and Gravy

Rice and sausage is a staple of Louisiana Creole and Cajun cuisine and is usually a brown gravy based on pan drippings, that are deglazed and simmered with additional seasonings and served over boiled or steamed rice. Rice has been a significant agricultural export crop in southwest Louisiana because of the late 1800s and has become a staple of local cuisine in dishes like boudin, gumbo and étouffée. Rice and gravy is traditionally made from cheaper cuts of meat and cooked in a cast iron pot for a long time so as to allow the hard cuts of meat become tender. Beef, pork, chicken or any other meat may be used in its preparation. Fattier cuts of beef and pork, in addition to chicken, squirrel, rabbit, turkey necks, wild pig, and duck lend themselves easily to the creating of this gravy, while venison and leaner cuts of pork and beef are far more difficult to make tender, but can be aided by adding andouille sausage or cured pork tasso into the dish throughout the browning or smothering procedure. Often the meat is cooked with the Cajun holy trinity, a mirepoix variant of onions, bell peppers, and celery in approximately equal amounts, although other vegetables can also be utilized.

Shrimp Creole

Shrimp Creole is a dish of Louisiana Creole source (French, and Spanish Heritage), consisting of cooked shrimp at a mixture of whole or diced tomatoes, the Holy Trinity of celery, onion and bell pepper, spiced with spicy pepper sauce or cayenne-based seasoning, and served over steamed or boiled white rice. The shrimp could be cooked in the mix or cooked separately and added at the end. Additional”creole” dishes might be made by substituting another meat or fish for the shrimp or omitting the meat entirely.

Spanish Rice

Spanish rice, Mexican rice, red rice or Arroz Rojo is a Mexican side dish or an ingredient in other dishes made from white rice, tomatoes, onions, garlic, etc.. It is traditionally produced by sautéing the rice in a skillet with fat or oil until it’s colored golden brown. Water or chicken broth is then added, along with tomatoes in the kind of chopped tomatoes or tomato sauce. Spanish rice is not a favorite dish in Spain or Spanish cuisine and is yellowish in color due to the inclusion of saffron. Mexican rice is reddish, likely from being cooked with tomato sauce or tomato paste. This”red rice” comes from the title in Mexico.

Yangzhou Fried Rice

Yangzhou fried rice or Yeung Chow fried rice is a popular Chinese-style wok fried rice dish in several Chinese restaurants throughout the world & USA. It is commonly marketed in the UK as special fried rice and in the US as rice.

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