You can make an asian stir fry with rice and other sauteed vegetables. Saute veg in olive oil until they develop color on both sides and are soft enough to eat, add your rice, a few splashes of low sodium soy sauce, let the sauce cook down for 1 minute, season.
Instead of plain rice, make a rice pilaf.
Start by sweating a few ouces of onion in a pot, then a few cloves of garlic. Salt and pepper both.
Add 1 bay leaf and some thyme, dry or fresh leaves. Let the herbs heat and reconstitute.
Add the rice to the pot, and toss in that oil until the grains are all coated. This step helps the rice absorb more flavor from the liquid.
Add double the amount of liquid to the rice after its been coated. You can use water, or chicken stock for more flavor. Be aware that using chicken stock will make your rice spoil near 2 weeks time.Otherwise, for it.
Add 2 oz of white wine, and let the alcohol burn out for 1 minute. Season with salt and pepper
Bring to a boil, immediately reduce to a simmer, put a lid on it. Cook this for 15-20m. At this point, the rice should have very little- no visible water, and the rice should be tender that it holds it shape, but still soft enough to bite.
Or you could make a cilantro lime rice, where you replace the herbs with chopped cilantro and juice of 1 lime.
In regards of toppings, you can add seared/grilled chicken. If you receive thick chicken breasts, butterfly them in half. Coat chicken in olive oil, lots of garlic powder onion powder salt and pepper. Cook on medium heat. develop a nice sear on both sides, and it should be done unless the chicken is still too thick.
You can also sear shrimp with a little bit of olive oil in a pan, and season both sides with salt and pepper. For more flavor, caramelize some onions and garlic and season salt and pepper with the oil first, deglaze with a splash of white wine, THEN add the shrimp for even more flavor.
Sear of some slices of raw italian sausage until the surfaces are crisp and brown.
Sauteed/roasted mushrooms are also great for rice, without the fat you'd get from meats.
For an even healthier alternative, mix lentils into your plate of rice. Sweat mirepoix and garlic in a pot, season, add a bayleaf, dry thyme, and dry parsley. Add lentils and chicken stock. Don't season lentils further until they're +80% done or the shell will become tough and won't cook.
Let the lentils simmer for 15-20m, or until they're tender to eat.
You can add heavily browned, caramelized onions to rice to really intensify the flavor of the rice as well.