Rice??

Spanish rice (i.e. what comes with Mexican food). Sauté chopped onion and garlic in a neutral oil like vegetable oil, add rice and sauté until very lightly toasted. Add 1/4 to 1/2 cup plain tomato sauce, a large pinch of salt, and water or stock and cook like you would regular rice. The toasted rice makes all the difference.

We eat rice several times per week and do not mind it plain since it's always to accompany a curry, stew or smothered dish, but sometimes to jazz it up I saute some chopped scallion in butter, then add the rice to that and saute for a few minutes, then throw the rice into the rice cooker with fresh thyme and some sea salt (and water of course). Super easy and tasty with just about any curry, stew or meat dish with sauce-and the rice comes out with a whole new dimension of savory flavor.

Avgolemono
https://www.epicurious.com/recipes/food/views/avgolemono-352269

Mejadra
https://www.theguardian.com/lifeandstyle/2010/oct/09/mejadra-recipe-yotam-ottolenghi

Paella
https://www.bbcgoodfood.com/recipes/764637/easy-paella

Congee
https://www.rotinrice.com/top-commenter-chinese-comfort-food-and-award/

Mushroom risotto
https://www.bbcgoodfood.com/recipes/2364/mushroom-risotto

Egg fried rice
https://www.theguardian.com/lifeandstyle/wordofmouth/2012/jan/19/how-to-cook-perfect-egg-fried-rice