SPICY MEXICAN RICE
Mexican rice is an everyday staple typically enjoyed with beans, avocado, eggs or your favorite protein. Add a subtle nudge of heat by dropping in a whole jalapeno while the rice is cooking!
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Saute 1 chopped onion in 2 tablespoons vegetable oil in a saucepan over medium heat. Stir in 1 cup white rice and cook until toasted, 3 minutes. Add 1 2/3 cups water, 1 chopped plum tomato, 2 teaspoons tomato paste and 1/2 teaspoon each kosher salt and cumin; bring to a boil. Add 1 whole jalapeno. Cover; simmer 20 minutes. Remove from the heat and let sit 5 minutes. Discard the jalapeno. Top with cilantro.
HOT AND SPICY RICE CAKE (TTEOKBOKKI)
When I lived in Korea I learned the secret to making good tteokbokki from a famous place in a local market. It was run by an old lady who could always be found stirring her pot of tteokbokki, and there were always people lined up to buy it. She was cooking right in front of us to I saw she used...
Categories Snack
Time 30m
Number Of Ingredients 10
Steps:
- Add the water, dried anchovies, and dried kelp to a shallow pot or pan. Boil for 15 minutes over medium high heat without the lid.
- Combine hot pepper paste, hot pepper flakes, and sugar in a small bowl. Remove the anchovies and kelp from the pot and add the rice cake, the mixture in the bowl, the green onion, and the optional fish cakes and hard boiled eggs. The stock will be about 2½ cups.
- Stir gently with a wooden spoon when it starts to boil. Keep stirring until the rice cake turns soft and the sauce thickens and looks shiny, which should take about 10 -15 minutes. If the rice cake is not soft enough, add more water and continue stirring until soften. When you use freshly made rice cake, it takes shorter time. If you use frozen rice cake, thaw it out and soak in cold water to soften it before cooking.
- Remove from the heat and serve hot.
TTEOKBOKKI - SPICY STIR-FRIED RICE CAKES
Steps:
- Soak the rice cakes for about 20 minutes (can be longer for refrigerated rice cakes).
- Cut the fish cake, cabbage, and scallions into about 2-inch long pieces.
- To a large pan, add the dried anchovies, dried kelp, and onion along with 5 cups of water. Bring it to a boil over medium high heat, and continue to boil for 10 minutes. Reduce it close to medium if your heat is very high. Remove the anchovies, dasima and onion from the broth.
- Add the sauce ingredients to the pan, stirring to dissolve the red chili pepper paste (gochujang).
- Add the rice cakes. Boil until the rice cakes become very soft and the sauce is thickened, about 8 - 10 minutes. This can take longer, depending on your rice cakes. Stir frequently so the rice cakes don't stick to the bottom of the pan.
- Drop the vegetables, garlic, and fish cakes in. Continue to boil, stirring occasionally, for an additional 4 - 6 minutes. Depending on rice cakes, you may need more time to reach a desired level of softness. Add more broth or water as necessary. Drop in the scallions and boiled eggs with 2 to 3 minutes remaining. Taste the sauce, and adjust the seasoning if needed. Serve hot.
SPICY INDIAN RICE
Sara Buenfeld's delicious spicy rice is perfect served with your favourite curry
Provided by Sara Buenfeld
Categories Dinner, Lunch, Side dish
Time 30m
Number Of Ingredients 8
Steps:
- Fry the onions in the sunflower oil in a large frying pan for 10-12 minutes until golden.
- Fill a roomy saucepan with water, bring to the boil and tip in a heaped teaspoon of salt - the water will bubble furiously. Add turmeric and the cinnamon stick to the water. Pour in the rice, stir once and return to the boil, then turn the heat down a little so that the water is boiling steadily, but not vigorously. Boil uncovered, without stirring (this makes for sticky rice) for 10 minutes. Lift some out with a slotted spoon and nibble a grain or two. If they're too crunchy, cook for another minute and taste again. They should be tender but with a little bite. Drain the rice into a large sieve and rinse by pouring over a kettle of very hot water
- Stir the crushed seeds of the cardamom pods into the onions with the cumin seeds and fry briefly.
- Toss in a large handful of sultanas and roasted cashew nuts, then the hot drained rice. This is great with curry and will also give an exotic edge to grilled meat or fish.
ONE-POT SPICY VEGETABLE RICE
This One-Pot Spicy Vegetable Rice is our go to favourite mid-week dinner. 3o minutes & one pot is all that is standing between you & a big bowl full of deliciously spiced, flavourful rice studded with sweet, soft veggies.
Provided by Melanie McDonald
Categories Entree Main Course
Time 30m
Number Of Ingredients 13
Steps:
- Heat the olive oil in a large pan over a medium heat.
- Saute the onions until translucent. If you do not wish to use oil then use can dry fry them or use a drop of water instead.
- Add the carrots, garlic and bell peppers and continue cooking for a few minutes.
- Add the rice, tomatoes, peas, spices, seasoning and water.
- Cook until the liquid starts to bubble, give it a real good stir, turn down low, cover with a lid and cook until the rice is tender and the liquid has been absorbed, stirring occasionally. If it gets to the stage where the water is absorbed and the rice isn't quite tender, you can boil a kettle and add another ¼ cup or so of water to finish it off.
- Serve immediately.
Nutrition Facts : ServingSize 1 serving, Calories 357 kcal, Carbohydrate 71 g, Protein 9.3 g, Fat 4 g, Sodium 680 mg, Fiber 6.2 g, Sugar 9 g
BAKED SPICY RICE
Make and share this Baked Spicy Rice recipe from Food.com.
Provided by Jajaja
Categories One Dish Meal
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients in a shallow greased 2-quart baking dish.
- Cover and bake at 350 for 45 minutes.
- Stir well, and bake, uncovered, 15 additional minutes or until liquid is absorbed and rice is tender.
SPICY FISH AND RICE BAKE IN TOMATO SAUCE
If you are looking for a different way to cook fish, you are going to love this easy one-dish fish and rice bake. Succulent white fish fillets are nestled on a bed of rice, and oven-baked in a spicy tomato sauce. Just put it in the oven and then relax while it cooks itself!
Provided by Veronica
Categories Main Course
Time 50m
Number Of Ingredients 12
Steps:
- Pre-heat the oven to 190°C / 375°F
- Peel the onions and chop into 1cm pieces.
- Cut the tomatoes and peppers into 1cm pieces
- Heat 2 tablespoons olive oil in a saucepan and saute the vegetables gently until the onions are translucent and the peppers have started to soften
- Make the stock by dissolving 1 vegetable stock cube in 1¼ cups of boiling water
- Add ½teaspoon chilli paste (or crushed chilli), ½ teaspoon salt, 1 teaspoon paprika and 2 tablespoons tomato puree to the stock and stir to combine
- Place the rice in a 7" x 9" baking dish
- Pour the stock over the rice
- Mix in the vegetables
- Submerge the fish in the stock/rice mixture
- Cover with a sheet of tinfoil
- Place in the pre-heated oven and bake for 30 minutes
- Remove from the oven and serve with rice and a fresh green salad
Nutrition Facts : Calories 668 kcal, Carbohydrate 74.1 g, Protein 53.7 g, Fat 17.1 g, SaturatedFat 2.5 g, Cholesterol 110 mg, Sodium 800 mg, Fiber 5.6 g, Sugar 10.8 g, ServingSize 1 serving
SPICY RICE CASSEROLE
Stirring up pork sausage, wild rice and jalapeno to taste makes this a terrific side. Or serve it with cornbread to turn it into a main dish. It's easy to make ahead and reheat for a potluck meal. -Debbie Jones, California, Maryland
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, cook sausage, cumin and garlic powder over medium heat until meat is no longer pink; drain. Add onions and green peppers; saute until crisp-tender., Dissolve bouillon in water; add to skillet. Stir in jalapeno, rice and rice seasoning packet; bring to a boil. Reduce heat and simmer, uncovered, until water is absorbed, 5-10 minutes.
Nutrition Facts : Calories 473 calories, Fat 25g fat (8g saturated fat), Cholesterol 61mg cholesterol, Sodium 1365mg sodium, Carbohydrate 45g carbohydrate (5g sugars, Fiber 3g fiber), Protein 18g protein.
SPICY BAKED RICE
Make and share this Spicy Baked Rice recipe from Food.com.
Provided by ratherbeswimmin
Categories Long Grain Rice
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- In a skillet, cook beef, green pepper, and onion until meat is browned and the veggies are tender; drain.
- Add the next 8 ingredients; mix well.
- Pour into a greased 2 quart casserole dish.
- Cover and bake at 350 degrees for 35 minutes.
- Uncover and sprinkle with cheese.
- Bake 10 minutes more or until cheese melts.
BBQ RICE RECIPE (SPICY RICE)
Spicy BBQ rice with vegetables, a healthy rice side dish for your next barbecue or a BBQ flavored rice main meal.
Provided by Adina
Categories Pasta and Rice
Time 40m
Number Of Ingredients 26
Steps:
- Cook the rice according to the packet's instructions. Drain well.
- In the meantime, prepare the rest of the dish. Chop the onions. Heat the oil in a large saucepan. Cook the onion until translucent, about 3-4 minutes.
- Finely chop the garlic and the leeks, add to the pot and cook for another 2-3 minutes, stirring often.
- Chop the peppers and the tomatoes. Add them to the pan and cook for another 2-3 minutes.
- In a small bowl mix together all the ingredients for the BBQ sauce except the water. Add to the pan, stir in ¼ cup water, cover the pan and simmer for about 5 minutes, stirring a few times in between.
- Check the pan. If the sauce seems dry, add the remaining ¼ cup water and stir well. Continue cooking for another 5 minutes or until the vegetables are soft and the sauce has thickened nicely without becoming dry.
- Add the drained rice, stir well. Adjust the taste with salt, pepper, and, if necessary, with a pinch of sugar and/or more vinegar.
- Garnish with chopped tomatoes, green onions, parsley, or chives, if desired.
Nutrition Facts : ServingSize 1 /4 of the dish, Calories 187 kcal, Carbohydrate 43 g, Protein 4 g, Fat 1 g, Sodium 642 mg, Fiber 3 g, Sugar 16 g, UnsaturatedFat 1 g
TTEOKBOKKI KOREAN SPICY RICE CAKE
Tteokbokki is a popular Korean street food. It is stir fried spicy rice cake. This is a simple and easy tteokbokki Korean spicy rice cake recipe that takes around 20 minutes!
Provided by Tracy O.
Categories Appetizer Main Course Snack
Number Of Ingredients 8
Steps:
- Cut 8 fish cake sticks into half.
- Then, cut 2 sticks of green onion.
- Turn on medium small fire, pour 2 cups of water into the non-stick pan. Then, add 1 tablespoon of hondashi and mix it well.
- Next, add ½ teaspoon of paprika, ½ tablespoon of brown sugar and 3 tablespoons of Korean red chili paste. (If you want less spicy, you can add 2 tablespoons of chili paste or adjust to your spiciness.)
- Mix the sauce very well.
- After that, add 2 cups of Korean rice cake sticks into the sauce.
- The following, add the cut fish cake sticks into the sauce. Mix it and make sure they are covered with the sauce.
- Cover the lid and simmer for 10 minutes.
- After, uncover the lid and keep stirring it once a while and let it simmer a few minutes until the sauce thickens a little bit.
- Lastly, add the green onion, mix it well and ready to serve.
Nutrition Facts : Calories 479 kcal, Carbohydrate 101 g, Protein 10 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 52 mg, Fiber 5 g, Sugar 4 g, ServingSize 1 serving
NICE 'N' SPICY SAVOURY RICE
Introduce children to spices by getting them to cook this easy rice dish
Provided by Good Food team
Categories Buffet, Dinner, Lunch, Main course, Side dish, Snack, Supper
Time 45m
Number Of Ingredients 13
Steps:
- Heat oven to 180C/fan 160C/gas 4. Rinse and soak the rice for 10 mins. Heat a large, ovenproof saucepan. Add the oil, then the onion, garlic and ginger. Cook on a low heat until the onion is soft. Add the cloves, cinnamon and cardamom pods and cook for a further 2 mins on a low heat. Add the curry powder and cook for a further 2 mins, then stir.
- Drain the rice and add it to the saucepan. Stir so that the rice is coated in the oil and spices. Add the peas, sweetcorn and half the flaked almonds, if using. Pour over the stock and stir.
- Cover the pan with a lid or with a sheet of foil, then cook in the oven for 15-20 mins. Remove from the oven, scatter with the remaining almonds, if using, and serve.
Nutrition Facts : Calories 247 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 1.09 milligram of sodium
SPICY SPANISH-STYLE RICE
This Spanish rice-inspired spicy tomato rice recipe is super easy to make and is always a crowd-pleaser. When was the last time you had Spanish rice? You can substitute paprika for the chili powder.
Provided by Chef John
Categories Side Dish Rice Side Dish Recipes Spanish Rice Recipes
Time 45m
Yield 8
Number Of Ingredients 12
Steps:
- Melt butter in a pot over medium-low heat. Stir rice, jalapeno, green onion, and garlic together in the melted butter until rice is completely coated with butter. Add chili powder, cumin, salt, chipotle chile powder, and cayenne pepper; cook and stir until fragrant, about 1 minute.
- Stir chicken stock and tomato sauce into rice mixture. Bring to a simmer, cover the pot, reduce heat to low, and simmer for 20 minutes. Turn heat off and leave pot covered on the burner for 8 minutes. Remove cover and fluff rice with a fork.
Nutrition Facts : Calories 193.6 calories, Carbohydrate 39.1 g, Cholesterol 4 mg, Fat 2.1 g, Fiber 1.2 g, Protein 3.9 g, SaturatedFat 1.1 g, Sodium 435.5 mg, Sugar 1.1 g
TTEOKBOKKI (KOREAN SPICY RICE CAKES)
It is made with rice cakes (garaetteok, cylinder-shaped rice cake), fish cakes, boiled egg, and seasoned with chile paste. The rice cakes are chewy and tender. It looks super spicy and, originally, it is! But you can control the amount of chile paste. You might be able to find it easily at food vendors on the street of Korea. There are always delicious dukbokki boiling and ready to go. Garnish with sesame seeds if you like.
Provided by KFoodaddict
Categories Side Dish
Time 30m
Yield 2
Number Of Ingredients 9
Steps:
- Combine water and anchovies in a saucepan and bring to a boil. Cook for 10 minutes. Remove anchovies.
- Combine chile paste, sugar, soy sauce, and corn syrup in a bowl to make the sauce.
- Add rice cakes and onion to the anchovy water in the saucepan. Add sauce. Bring to a boil and cook for 5 minutes, stirring occasionally. Add spring onion and boil 3 minutes more.
Nutrition Facts : Calories 182.8 calories, Carbohydrate 41.6 g, Cholesterol 16.4 mg, Fat 3.3 g, Fiber 1.2 g, Protein 4.4 g, SaturatedFat 1.5 g, Sodium 733.4 mg, Sugar 22.4 g
SPICY RICE
Steps:
- In a sauce pan combine oil, onion and green pepper. Saute over medium heat until vegetables are tender. Sprinkle in cayenne pepper. Add heated chicken stock and tomatoes. Bring to a boil. Add rice and stir. Cover and reduce to a simmer. Continue simmering over low heat until all liquid is absorbed. Serve hot.
SPICY MEXICAN RICE
This vegan rice dish can be eaten on its own or, if you want to add some protein, it's good with beans, crumbled feta, cooked chicken or prawns stirred through
Provided by Janine Ratcliffe
Categories Dinner
Time 45m
Yield Serves 2
Number Of Ingredients 11
Steps:
- Heat the oil in a deep lidded frying pan. Cook the onion, garlic, chilli and pepper for 10 minutes until starting to soften. Stir in the basmati, then cook for 3-4 minutes, stirring all the time.
- Mix in the chipotle paste and cook, stirring for a couple of minutes until fragrant, then tip in the tomatoes and stock, and stir well.
- Bring to a simmer then turn the heat down to low, put on a lid and cook for 15 minutes or until the rice is tender and cooked through. Stir through the coriander and serve with lime wedges for squeezing.
Nutrition Facts : Calories 516 calories, Fat 8.4 grams fat, SaturatedFat 1.7 grams saturated fat, Carbohydrate 92.5 grams carbohydrates, Sugar 17.8 grams sugar, Fiber 8.6 grams fiber, Protein 13.4 grams protein, Sodium 0.5 milligram of sodium
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