CHILI-GARLIC SHRIMP WITH GINGER RICE
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Bring 2 1/4 cups water and the ginger slices to a boil in a medium saucepan over high heat. Stir in the rice and return to a boil. Cover, reduce the heat to low and cook until the water is absorbed and the rice is tender, about 18 minutes. Fluff with a fork, cover and set aside.
- Meanwhile, mix the chicken broth, ketchup, chili-garlic sauce, oyster sauce, cornstarch and 1/2 cup water in a measuring cup; set aside. Heat 2 tablespoons vegetable oil in a large nonstick skillet over medium-high heat. Add the shrimp in two batches and cook until no longer translucent, 1 to 2 minutes per side; remove to a large bowl.
- Add the broccoli and 1/2 cup water to the skillet and cook, stirring occasionally, until crisp-tender and the water has evaporated, about 3 minutes. Add to the bowl with the shrimp.
- Add the remaining 2 tablespoons vegetable oil to the skillet. Add the minced ginger and stir-fry until golden, 30 seconds to 1 minute. Pour in the prepared sauce and simmer until thickened, about 2 minutes. Add the shrimp and broccoli and toss to coat, adding a splash of water to loosen, if needed. Serve with the rice.
Nutrition Facts : Calories 520, Fat 16 grams, SaturatedFat 1 grams, Cholesterol 143 milligrams, Sodium 1233 milligrams, Carbohydrate 69 grams, Fiber 2 grams, Protein 23 grams, Sugar 8 grams
CHILI RICE
Steps:
- In medium stock pot over medium heat, add oil, onions and peppers and saute until translucent. Add the garlic, tomatoes and ground beef. Cook until meat is browned.
- Add rice to mixture and cook over low heat for 3 minutes, coating rice with the oils from the pan. Add beans, chicken stock, water and seasonings, bring to a simmer, then cover and cook on low for 20 minutes.
- Fluff with fork and garnish with green onions.
SWEET CHILI CHICKEN WITH RICE
This is a super simple meal that has wonderful flavour and can either be made for a main meal or as a light meal depending on the amount of rice cooked. As we are trying not to eat too many carbs at the moment and this was for a main meal I served ours with less rice and some sauced bok choy which paired really well. As you can only buy lemon grass in such large quantities here I have found a brand that is already made into a paste. I used to always use fresh but ended up throwing half of it away before I could use it, so I asked at my local Asian grocery store once what she had and she told me about the paste. It tastes just as good but to me it is more concentrated than fresh so I used 1 Teaspoon in this recipe, I would use 1 Tablespoon if using fresh.
Provided by The Flying Chef
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Prep Time does not include marinade time.
- Combine ginger, garlic, lemon grass, sauce, juice and the 3 tablespoons coriander in a bowl, add chicken toss to coat, cover and refrigerate 3 hours or overnight.
- Drain chicken and reserve marinade.
- Cook chicken in a heated oiled fry pan until browned on both sides and cooked through, slice thickly and serve over rice.
- Boil, steam or microwave rice until tender, drain, stir in extra coriander.
- Meanwhile, blend 2 tablespoons of the water with the cornflour, place remaining water, stock and reserved marinade in a saucepan, bring to the boil, reduce heat, simmer, stir in cornflour, stir until mixture thickens.
- To Serve: Place thickly sliced chicken on rice, drizzle with the sauce and garnish with coriander leaves if desired.
Nutrition Facts : Calories 401.8, Fat 13.8, SaturatedFat 4, Cholesterol 93, Sodium 384.5, Carbohydrate 33.5, Fiber 0.7, Sugar 0.3, Protein 33.4
CHILI WITH RICE
I didn't know what to call this recipe because it is one I have made up. Or maybe I adapted it from something many years ago. This is a nice spicy chili dish that is prepared in one large skillet. Very tasty and good comfort food.
Provided by Reggies Mom
Categories One Dish Meal
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Chop onion and begin browning in large skillet in the oil for a couple of minutes. Add the ground beef and brown.
- While the meat and onions are browning, bring a pot of water to a boil and add the long grain rice. (This is just to pre-cook the rice) Keep on a gentle boil for approximately 15 minutes, drain.
- To the skillet with the browned meat.
- Add the entire can of tomatoes including the juice, breaking up the large pieces. Add the can of corn which has been drained and add the partially cooked rice.
- Add approximately one cup of the beef stock. Season with the chili powder, salt and pepper to taste.
- You should have a fairly runny mixture at this point. Don't worry, the rice will soak up the liquid as it finishes cooking.
- Cover the skillet and allow to simmer for about 1/2 hour or until the rice is cooked through.
- I like to taste it and add more chili powder to suit my taste.
Nutrition Facts : Calories 509.1, Fat 14.3, SaturatedFat 5.1, Cholesterol 73.8, Sodium 258, Carbohydrate 66.6, Fiber 5.5, Sugar 8.8, Protein 30.6
CHIPOTLE CHILI WITH RICE
Chipotle Chili with Rice is an easy, one pot meal that can be on the table in under 30 minutes. It's made with easy ingredients and has tons of flavor the whole family will enjoy. There's no better way to warm up on a cold winter night than with a hot bowl of chili.
Provided by Southern Spicy Kitchen
Categories Trusted Brands: Recipes and Tips Knorr®
Yield 4
Number Of Ingredients 8
Steps:
- Place ground beef, onion, and garlic in a lightly greased Dutch oven. Cook over medium heat until ground beef is browned, breaking it apart with a wooden spoon as it cooks.
- Add chili powder, tomatoes, and beef broth and simmer for 10 minutes.
- Add Knorr® Rice and corn and cook another 7 minutes.
Nutrition Facts : Calories 471.2 calories, Carbohydrate 34 g, Cholesterol 79 mg, Fat 15.9 g, Fiber 8.3 g, Protein 31.1 g, SaturatedFat 5.6 g, Sodium 405.8 mg, Sugar 7.8 g
CHILI ON RICE
Steps:
- In a large pot, heat the olive oil over medium high heat. Add the onions, peppers, carrot, and garlic, cook stirring often, until vegetables are tender, about 5 minutes. Add chili powder and cumin, and cook 1 to 2 minutes more or until they smell delicious.
- Add the tomatoes, broth, black beans and corn to the pot with the vegetables. Bring to a boil, reduce to a simmer. Cook 10 to 20 minutes, until flavors are well combined. Taste and adjust seasonings with salt and pepper.
- Serve over rice.
- Place all ingredients in a large glass measuring or any microwave safe bowl. The rice expands during cooking, so be sure to choose a container that is large enough. Microwave on high, uncovered, for 10 minutes. Microwave on medium-low, uncovered, for 15 minutes. Do not stir the rice at any time during the cooking process. Season with salt and fluff with a fork just before serving.
Nutrition Facts : Calories 350 calorie, Fat 4 grams, SaturatedFat 0.9 grams, Carbohydrate 67 grams, Fiber 6.7 grams, Protein 12 grams
CHILI WITH RICE
For a different spin on traditional chili, try this nicely seasoned version with rice, corn and ripe olives. "It's really quick to make, and you'll find everything you need for it in your cupboard," assured Margery Bryan of Royal City, Washington.
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, cook the beef, onion, green pepper and garlic over medium heat until meat is no longer pink; drain. Add the tomato juice, rice, chili powder, salt and oregano. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until rice is tender. Stir in the beans, corn and olives. Cover and simmer for 10-15 minutes or until corn is tender., Sprinkle with cheese; cover and cook 5 minutes longer or until cheese is melted.
Nutrition Facts :
CHILI RICE
Try this low fat recipe as an alternative to Spanish rice! Prep time does not include the leftover rice cooking.
Provided by Donna
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Combine all ingredients and pour into a lightly oiled baking disk.
- Bake in oven, uncovered at 350 degrees for 30 minutes.
Nutrition Facts : Calories 357.2, Fat 4, SaturatedFat 2.3, Cholesterol 17.4, Sodium 851.5, Carbohydrate 62.3, Fiber 1.1, Sugar 10.9, Protein 16.7
CHILI RICE CASSEROLE
Make and share this Chili Rice Casserole recipe from Food.com.
Provided by Lacy S.
Categories Lunch/Snacks
Time 40m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees.
- In a saucepan, heat chili until warm.
- Spray a 9x13 casserole dish with non-stick spray and spread rice in even layer on the bottom of the dish.
- Top rice with 1/2 cup cheese, 1/4 cup onion and then chili.
- Top that with remaining 1/2 cup cheese, 1/4 cup onion, and crushed fritos.
- Bake 25-30 minutes, or until cheese is melted.
Nutrition Facts : Calories 525.1, Fat 11.7, SaturatedFat 6.2, Cholesterol 35.2, Sodium 596.1, Carbohydrate 87.9, Fiber 6.8, Sugar 1.9, Protein 16.3
WHAT TO SERVE WITH CHILI: 18 TASTY SIDE DISHES (+BAKED POTATOES)
These recipes are sure to please. So, gather your family and friends and enjoy. Let us know your thoughts!
Provided by Cassie Marshall
Categories Side Dish
Time 29m
Number Of Ingredients 3
Steps:
- Poke several holes in the potatoes on all sides.
- Rub potatoes with olive oil on a baking pan.
- Sprinkle sea salt over the potatoes liberally.
- Bake in a 425°F oven for 55-60 minutes.
- Serve with butter, sour cream, chives, cheese, and bacon bits.
Nutrition Facts : Calories 300 kcal, ServingSize 1 serving
CHILI RICE DINNER
"I usually have the ingredients for this great entree on hand, making it ideal for last-minute company or busy days when I don't know what to make," writes Ann Torrey from Brattleboro, Virginia. This one's sure to be a hit!
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 5 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, cook the beef, green pepper and onion over medium heat until meat is no longer pink; drain. Stir in the corn, tomato sauce, water, chili powder, salt and mustard. Bring to a boil. , Stir in rice. Remove from the heat; cover and let stand for 5 minutes or until rice is tender. Sprinkle with cheese.
Nutrition Facts : Calories 307 calories, Fat 10g fat (5g saturated fat), Cholesterol 45mg cholesterol, Sodium 759mg sodium, Carbohydrate 36g carbohydrate (4g sugars, Fiber 4g fiber), Protein 20g protein. Diabetic Exchanges
CROCKPOT VEGETARIAN CHILI WITH BEANS AND BROWN RICE
Somewhere between chili and borracho beans. Delicious, easy to prepare, nutritious, great for week lunches. Cooking beans in a crock pot turns out perfectly cooked, creamy beans every time. Servings are just a guess-sorry! It filled a medium size crock pot (curry cooker in the Middle East). Add more chipotles in adobo if you like spicier food.
Provided by Papagayita
Categories One Dish Meal
Time 8h15m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- 1. Combine beans, onions, garlic, bouillon, and water in crock pot. Cook on LOW for 6 hours (or more-I cooked the beans overnight).
- 2. Add remaining ingredients except rice, continue to cook on low for 1-2 hours. Add more water if needed, you want it to be pretty soupy since the rice will absorb a lot of liquid.
- 3. Just before serving, add brown rice and stir to combine.
- 4. Garnish with chopped cilantro, a sprinkle of sharp cheddar, diced green onions.
Nutrition Facts : Calories 75.7, Fat 0.8, SaturatedFat 0.1, Sodium 130.4, Carbohydrate 15.7, Fiber 1.5, Sugar 1.7, Protein 2
LIGHTNING CHILI AND RICE
Provided by Robert Irvine : Food Network
Categories main-dish
Time 1h10m
Yield 8 servings
Number Of Ingredients 18
Steps:
- Heat oil in a skillet and saute onions until translucent. Add garlic and saute until it begins to turn golden brown, being careful not to burn it. Stir in hot peppers and cook until they begin to soften. Add ground beef and cook until browned. Drain off any fat. Season with cumin, chili powder, salt, and pepper. Add tomato paste, hot sauce, beans, tomatoes, parsley and cilantro and simmer 30 minutes.
- While chili is simmering, bring consomme to a boil in a large saucepan. Stir in rice and butter and return to a boil. Reduce heat to low, cover and simmer 20 minutes without removing lid. Remove from heat and let sit 5 minutes.
- Spoon rice onto serving plate and top with chili and garnish with parsley and cilantro.
17 SIDES FOR CHILI (+ EASY DINNER MENU)
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a delicious recipe in 30 minutes or less!
Nutrition Facts :
CHILI CON CARNE WITH RICE
Enjoy a comfort food classic with Chili con Carne with Rice. Chili con Carne with Rice is all the flavor you loved served with toppings on a bed of rice.
Provided by My Food and Family
Categories Home
Time 1h20m
Yield Makes 9 servings, 1-2/3 cups each.
Number Of Ingredients 16
Steps:
- Heat oil in 6-qt. saucepot on medium-high heat. Add onions, green peppers and garlic; cook and stir 5 min. or until vegetables are crisp-tender. Add meat; cook and stir 5 min.
- Add tomatoes, beans, broth, tomato paste and seasonings; stir. Bring to boil; simmer, partially covered, on low heat 1 hour or until thickened, stirring occasionally.
- Serve over rice. Top with cheese and sour cream.
Nutrition Facts : Calories 430, Fat 18 g, SaturatedFat 8 g, TransFat 0.5 g, Cholesterol 65 mg, Sodium 270 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 21 g
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- In large skillet with deep sides, cook ground beef, onion, green pepper, chili powder, cumin and kosher salt until beef is browned.
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- Buttermilk Skillet Cornbread with Tomatoes and Scallions. It’s a little bit fancy, but still just as tasty (and easy to make) as the original.
- Pimento Cheese Stuffed Shishito Peppers. Only four ingredients to deliciousness. Swap the shishitos for jalapeños if you’re feeling…spicy.
- One-Pot Mac and Cheese. We’re not drooling, you’re drooling. Bonus: There are basically no dishes to worry about.
- Chilaquiles with Poached Eggs and Spicy Honey. A drizzle of spicy honey cuts the richness of the eggs and fried tortillas for a beautifully balanced dish.
- Savory Monkey Bread. The flavor is infinitely adaptable (mozzarella today, Swiss tomorrow). Plus, this pull-apart bread is perfect for dunking.
- Kale and Brussels Sprout Caesar Slaw. Our favorite cold-weather veggies strike again, this time in a crisp, refreshing take on slaw.
- 15-Minute Microwave Mashed Potatoes. Some people serve chili over baked potatoes, but we’re fans of spuds in all forms. And, when they’re ready in almost no time, how can you resist?
- Gluten-Free Cheese and Cauliflower ‘Breadsticks’ Cauliflower is a regular guest star in our kitchen and it’ll forever hold a special place in our heart.
- Avocado Rice. We’re in the mood for some Tex-Mex tonight. Don’t skimp on the freshly squeezed lime juice.
- Veggie-Loaded Stuffed Bell Peppers. They’re colorful, bursting with flavor, vegetarian and totally customizable.
VEGETABLE CHILI WITH GARLIC RICE RECIPE - QUICK FROM ...
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5/5 Servings 4
- In a large saucepan, heat 2 tablespoons of the oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Stir in one third of the garlic, the chili powder, cumin, and cayenne and cook until fragrant, stirring, about 1 minute. Add the bell peppers, zucchini, yellow squash, and 1 teaspoon of the salt. Cook, stirring occasionally, until the vegetables start to soften, about 5 minutes.
- Add the tomatoes and simmer, stirring occasionally, for 20 minutes. Stir in the beans and simmer until the vegetables are tender, about 5 minutes longer.
- Meanwhile, in a medium saucepan, heat the remaining tablespoon of oil over moderately low heat. Add the remaining garlic and the rice. Cook, stirring, until the rice is almost opaque, about 2 minutes. Add the broth and the remaining 1/2 teaspoon of salt and bring to a simmer. Reduce the heat to low and cook, covered, until the rice is tender, about 20 minutes.
YUEH TUNG'S CHILI CHICKEN RECIPE | CBC LIFE
From cbc.ca
- Cut the chicken into ½-inch sized cubes, then coat them in the potato starch and dust off any excess starch. Heat all but a tablespoon of the oil in a wok or large frying pan over medium-high heat, and carefully add the chicken and fry until golden brown (fry in batches if needed). Remove the chicken and carefully strain the oil into a heatproof jar through a mesh strainer or cheesecloth, to reserve the oil for future use.
- Using the same pan, add the remaining tablespoon of oil and heat over medium-high heat. Add the onions, chilis and the garlic and stir-fry until fragrant, then add the chicken back to the pan.
- (*If using the pre-made Yueh Tung Hakka Chili Chicken sauce (see headnote), add the sauce and stir-fry well to coat the chicken and to heat the sauce, garnish with the reserved chilies and serve with rice. Otherwise, continue with the recipe.)
- Add the cooking wine and stir to deglaze the pan. Then add the light and dark soy sauce, chili sauce and salt, and stir-fry until the chicken is well coated with all of the ingredients. Add the cup of water and when the mixture comes to a light simmer, add in the slurry (make sure that the slurry is well-mixed first to avoid any lumps), stirring the bottom of the mixture as it’s poured in so that it doesn’t coagulate. Stir fry for a minute more, then serve, garnished with the reserved chillies (if using), and rice.
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- Put the chilies, peeled and halved red onion, paprika and cumin seeds into the processor, squash in the unpeeled garlic through a garlic crusher, then add the coriander stalks (reserving the leaves) and 2 tablespoons of oil, and whiz until fine.
- Tip into the pan, then add the deseeded and roughly chopped peppers, drained chickpeas and black beans, a pinch of salt and pepper and the passata, stir well and put the lid on.
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