Creamy Corn And Jasmine Rice Food

CREAM CORN CHICKEN RICE

Steps:

• Cut chicken thigh into cubes
• Then, marinate chicken add 1/4 teaspoon of garlic powder and 1/4 teaspoon of salt. Mix them well and the best to let it marinate for 15 minutes before cooking.
• After that, in a non-stick pan add 1 teaspoon of vegetable oil. Then, stir fried the chicken until it changed color.
• Next, in a pot add 1 can (14.75 oz /418 g) of cream corn, 1 cup of sweet corn and 1 cup of water. Turn on fire to medium small and keep stirring them until it comes to boil.
• Pour 1/2 cup of milk and cooked chicken thigh. Keep stirring it until it brings to boil again. After that, add corn starch mixture (2.5 teaspoons + 2 tablespoons water) and keep mixing it until the sauce is thicken and add a pinch of salt. Then, serve them with jasmine rice.

CREAMY CHICKEN AND RICE RECIPE (A ONE-POT MEAL)

Steps:

• Using a dutch oven or heavy bottom pot with tight fitting lid, over medium/high heat, add 1/4 cup olive oil and 2 Tbsp unsalted butter. Once butter is melted and hot, stir in diced onion, grated carrots and 1 tsp salt. Sautee until soft and golden (8-10 min).
• Add trimmed, chopped chicken thighs, 2 bay leaves, another 1 tsp salt and 1/4 tsp black pepper. Saute, stirring occasionally until chicken is golden on all sides (5 mins).
• Increase the heat to high and add 1 cup white wine. Boil down the wine, scraping the bottom until most of the wine has evaporated.
• Add the hot chicken broth, then stir in the rice.
• Without separating the cloves (leaving the root end intact), slice the end off a whole head of garlic to expose the garlic cloves. Set the whole head into the center of your rice, sliced side down. Bring to a rolling boil, then reduce heat to low, cover and simmer until rice is fully cooked (15 mins).
• Turn off the heat, remove garlic head (you can either push the cloves of garlic out into the rice and eat it or discard it) and quickly stir in remaining 2 Tbsp butter until fully incorporated. Finally, stir in chopped parsley and 1/2 cup parmesan cheese. It should be creamy. Serve right away or leave the lid on to keep it warm until serving. Garnish with more fresh parsley to serve.

CREAMY CORN AND JASMINE RICE

Steps:

• 1. Cook rice in rice cooker and keep warm. Heat corn in the microwave in a small bowl. Add the butter, salt and pepper and sugar to the hot corn and stir in to blend.
• 2. Add corn mixture to the rice and stir to combine and distribute evenly. Server warm.

SOUR CREAM RICE

Steps:

• Preheat oven to 350*F
• In a large pot, bring the rice and chicken broth to a boil.
• Once rice begins to boil, cover and reduce heat to low. Simmer for 20 minutes.
• Spray an 8x8 square casserole dish with non-stick spray set aside.
• Once rice is done, all chicken broth will be absorbed.
• Turn off burner and place pot on a cool burner.
• Add to the rice the sour cream, green chiles, 1/2 cup Monterey Jack cheese, corn, and cilantro. Mix well.
• Season with salt and mix again.
• Pour rice mixture into prepared casserole dish, and top with remaining 1/2 cup of cheese.
• Bake uncovered 30 minutes. Cheese will be bubbly and lightly browned.
• Serve immediately!

MEXICAN STREET CORN AND RICE SALAD

Steps:

• Your next taco Tuesday just got a whole lot tastier thanks to the addition of this Mexican Street Corn and Rice Salad! We suggest you start with a flavorful base of fragrant Minute® Instant Jasmine Rice for the best results possible. Step 1
• Prepare rice according to package directions. Allow to cool completely. Step 2
• Whisk together lime juice, mayonnaise, sour cream, lime zest, chili powder, garlic, salt and pepper in a medium bowl. Add rice and corn to bowl, tossing to coat well. Step 3
• Add half of the green onions, avocado, jalapeño, cilantro, red onion and cheese. Stir gently to combine. Step 4
• Sprinkle salad with remaining green onions. Garnish with chili powder, if desired. Recipe Tips If you don't have queso fresco on hand, use feta cheese, instead. To cool your rice quickly, spread it evenly on a parchment paper-lined baking sheet.

CANTONESE CREAM CORN FISH FILLET

Steps:

• Season the fish fillets with some salt.
• Mix all the coating ingredients (except for the egg) together.
• Dip the fish fillet into the beaten egg (for coating) and then drench them into the cornflour mix until thoroughly coated.
• In a large pan, heat oil over medium-high heat. Fry the fish fillets until golden brown in colour, roughly 5 minutes for each side. Add more oil if needed. Set aside and use a kitchen towel paper to soak up any excess oil.
• In the same pan, pour in the canned cream corn and warm it under medium heat. Once it starts bubbling, turn down to low heat and slowly stir in the beaten egg. Keep stirring until the egg start to form egg ribbons.
• Bring the fish fillets back into the pan and gently toss with the sauce. Garnish with chopped spring onions, if using. Serve immediately.

CORN AND RICE MEDLEY

Steps:

• Melt 1 tablespoon butter in a small saucepan over medium heat. Stir in the rice, add the water, and bring to a boil. Reduce heat, cover and simmer for 16 to 18 minutes, or until water is absorbed and rice is tender.
• Meanwhile, melt 1 tablespoon butter in a large skillet over medium heat. Stir in corn, shallots, sugar, salt and pepper. Cook, stirring occasionally, for 4 to 6 minutes, or until tender.
• In a serving bowl combine cooked rice, corn mixture and mint.

ONE-POT CHICKEN AND RICE CASSEROLE

Steps:

• Melt the butter in a large skillet or dutch oven over medium to medium-high heat. Add the onion, garlic, 1 teaspoon of the salt and the thyme. Cook until the onion softens, about 5-7 minutes, stirring occasionally. Add the rice and carrot and cook for 2-3 minutes.
• Add the chicken broth and evaporated milk and stir in the chicken, the remaining salt and the black pepper. Bring to a boil then reduce to a simmer. Stir, cover with a lid and cook for about 15 minutes, stirring so the rice doesn't stick to the pot.
• Stir in the peas and add more chicken broth or water if the mixture is too thick. Sprinkle with the cheese and cover with the lid to melt the cheese, and serve.

DOMINICAN SANCOCHO STEW

Steps:

• The ultimate Dominican comfort food, Sancocho Stew is packed with a variety of juicy meats, hearty vegetables, and spices - heap a generous portion onto a big bowl of aromatic Jasmine White Rice and top with creamy avocado for a satisfying meal! Try this recipe the next time you're cooking for a crowd - it's sure to impress your dinner guests. Step 1
• Place chicken, ribs and sausage in three separate small bowls. In another bowl, whisk together 1 tbsp oil, lime juice, half of the garlic, cilantro, cumin, salt, pepper and oregano. Pour evenly over each bowl of chicken, ribs and sausage. Marinate for 30 minutes. Step 2
• Chop two of the plantains into 1/2-inch chunks. Using box grater or blade attachment on food processor, grate remaining plantain to make pulp. Set aside. Step 3
• Heat 1 tbsp of oil in large skillet or Dutch oven set over medium-high heat; cook chicken, stirring, for 6 to 8 minutes or until evenly browned. Transfer to saucepan. Repeat with remaining oil, ribs and sausage. Add onion, remaining garlic, jalapeño, adobo seasoning and sazon seasoning to skillet; cook for about 5 minutes or until onion is softened. Add corn; cook for 2 minutes. Step 4
• Add chicken broth to saucepan. Bring to boil; reduce heat to medium. Add chopped and grated plantains and squash. Simmer for about 1 hour or until vegetables are tender. Step 5
• Meanwhile, cook rice according to package directions. Serve with stew and lime wedges. Recipe Tip Top with sliced avocado and cilantro, if desired, and serve with hot sauce.

COCONUT JASMINE RICE

Steps:

• Rinse the rice under cold water 3 times or until the liquid runs clear. Add the rice, coconut milk and water to a medium pot; stir well. Bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 25 to 30 minutes. Remove from the heat and let stand for 15 minutes. Remove the lid and fluff the rice with a fork. Garnish with coconut flakes.