Christmas Rice – festive side dish recipe packed with seasonal flavors studded with pomegranate seeds and toasted slivered almonds. Goes with everything from seafood to chicken to beef!
This simple side is a combination of fluffy rice, tart pomegranate seeds, and slivered toasted almonds and savory herbs for a holiday side that’s both stunning and irresistible!
This delicious recipe is a festive addition to any holiday table.
WHAT I LOVE ABOUT THIS RECIPE:
- Vibrant, festive rice – ideal for Christmas time!
- A delicious side that goes with chicken, seafood or your Christmas roast.
- It’s versatile – you can customize it for different tastes or what you have on hand.
- Serve warm or at room temperature.
WHAT INGREDIENTS DO I NEED TO MAKE CHRISTMAS RICE?
- 1olive oil
- butter
- shallot
- rice (long grain white used)
- thinly sliced almonds
- chicken stock
- pomegranate arils
- salt and black pepper
- orange juice and zest
- honey
- lemon juice
- fresh mint
- fresh parsley
HOW TO MAKE CHRISTMAS RICE:
Warm olive oil and butter in a large pot or skillet. Swirl it around the bottom of the pan then add the almonds and rice. Stir to coat then cook 1-2 minutes over medium heat to toast to a light golden brown.
Pour in stock, season with salt and pepper then increase heat to medium high. Bring to a boil then cover and reduce the head to medium low.
Simmer 12-15 minutes or until the liquid is absorbed and the rice is tender. Stir in pomegranate seeds, orange zest and juice, lemon juice, honey, pomegranate seeds, mint and parsley.
Taste and add salt or pepper to your preference.
Serve warm or at room temperature (shown below with cooked chicken).
HOW TO SAFELY STORE LEFTOVER RICE:
Store any leftovers in a airtight container in the refrigerator up to 3 days.
To reheat, add a splash of stock or water and warm in the microwave or a skillet over low heat.
WHAT MAIN DISHES GO WITH CHRISTMAS RICE?
VARIATIONS TO THIS RECIPE:
- Use dried cranberries if pomegranate seeds aren’t available
- Try a different type of rice like basmati, wild rice or brown rice (cooking time will vary)
- Sub vegetable stock for chicken to keep the dish vegetarian.
- Add diced green pepper or sweet peppers to the rice
- Use vegetable oil in place of olive oil.
LOOKING FOR MORE FESTIVE HOLIDAY RECIPES?
Enjoy!
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Christmas Pomegranate Rice
Equipment
- large deep skillet or pot
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 small shallot minced
- 1 cup long grain white rice
- 1/2 cup thinly sliced almonds
- 2 1/4 cups chicken stock
- 1/2 cup pomegranate arils (seeds)
- 1/2 teaspoon salt or to taste
- 1/4 teaspoon black pepper or to taste
- 1/2 orange juice and zest
- 1 teaspoono honey or more to taste
- erjuice and zest from half of one orange1 teaspoon honey or more to taste1 tablespoon lemon juice1/4 cup fresh mint finely chopped1/4 cup fresh parsley finely chopped
- 1 tablespoon lemon juice
- 3 tablespoons fresh mint leaves finely chopped
- 3 tablespoons fresh parsley finely chopped
Instructions
- Warm olive oil and butter in a large deep skillet. Swirl it around the bottom of the pan then add the almonds and rice. Stir to coat then cook 1-2 minutes over medium heat to toast to a very light golden brown.
- Pour in stock, season with salt and pepper then increase heat to medium high. Bring to a boil then cover and reduce the head to medium low.
- Simmer 12-15 minutes or until the liquid is absorbed and the rice is tender. Stir in pomegranate seeds, orange zest and juice, lemon juice, honey, pomegranate seeds, mint and parsley.
- Taste and add salt or pepper to your preference. Serve warm or at room temperature.
An easy, festive and DELCIOUS side dish that’s anything BUT boring!