Dominican Rainbow Rice Food

RAINBOW RICE

Rainbow rice image

This colourful salad is a good way of getting lots of veggies and seeds into your childrens diet

Provided by Lesley Waters

Categories Buffet, Lunch, Side dish, Snack

Time 30m

Yield Serves 2 big kids or 4 small

Number Of Ingredients 8

Ingredients

100g basmati rice , long grain rice or brown rice
1small red pepper , deseeded and finely chopped
½ cucumber , deseeded and finely chopped
1large carrot , grated
6 dried apricots , chopped
2 tbsp toasted pumpkin seed or sunflower seeds
2 tbsp olive oil
½ orange , juice only

Steps:

Cook the rice as per pack instructions. Drain, rinse and drain again. Mix with the red pepper, cucumber, grated carrot, dried apricots and toasted pumpkin seeds. Drizzle over olive oil and the orange juice.

Nutrition Facts : Calories 450 calories, Fat 19 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 64 grams carbohydrates, Fiber 6 grams fiber, Protein 10 grams protein, Sodium 0.07 milligram of sodium

DOMINICAN RAINBOW RICE

Dominican Rainbow Rice image

Make and share this Dominican Rainbow Rice recipe from Food.com.

Provided by Little Italy

Categories White Rice

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

3 cups cooked rice (Make sure it is still HOT)
1 sweet red pepper
1 green sweet pepper
1 cup sweet corn
1 teaspoon fresh parsley leaves (finely chopped)
1 onion
3 tablespoons butter
salt

Steps:

Cut the vegetables into very small cubes.
Sauté all the ingredients (except for the rice) using the butter until the onions are semi-transparent. Add salt to taste.
Finally add the rice and combine all the ingredients. Fluff the rice using a fork. Dish up hot.

Nutrition Facts : Calories 316.2, Fat 9.6, SaturatedFat 5.7, Cholesterol 22.9, Sodium 69.6, Carbohydrate 53.2, Fiber 3, Sugar 4.4, Protein 5.5

DOMINICAN RICE AND CHICKEN

Dominican Rice and Chicken image

Make and share this Dominican Rice and Chicken recipe from Food.com.

Provided by MWade1

Categories Chicken

Time 45m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

4 lbs chicken
4 cups rice
7 cups water
5 tablespoons oil
1 teaspoon sugar
4 tablespoons tomato paste
1/4 cup green pepper, chopped
1 pinch oregano
1 teaspoon crushed garlic
1 pinch black pepper
1/8 cup chopped pitted olive
1/4 cup celery, chopped
1 teaspoon parsley, finely chopped
1 teaspoon coriander, finely chopped
1/2 teaspoon thyme leaves
salt

Steps:

Before starting to cook: Remove skin from chicken and wash under warm water. Rub with wedges of lemon and cut into small pieces.
Marinate the chicken for approximately 10 minutes in a bowl containing the green peppers, oregano, garlic, black pepper, olives, celery, parsley, coriander, and thyme.
In an iron pot, heat 3 tablespoons of oil, reserving 2 tablespoons for later use. Add sugar to heated oil and quickly stir. When sugar turns dark brown, add the chicken (without the vegetables), being careful with splattering oil. Stir, cover and let simmer at medium heat for 10 minutes, adding tablespoonfuls of water regularly to prevent it from burning. Add the vegetables. Add tomato paste and stir to combine. Add remaining water and bring to a boil. Add salt to taste.
Add the rice and stir often to avoid excessive sticking. Once all the water has evaporated, cover with a tight-fitting lid and simmer over very low heat. Wait 15 minutes, uncover and stir, before adding remaining oil. Cover and wait another 5 minutes. Taste rice for doneness; it should be firm but tender inside. If necessary, cover and leave another 5 minutes over very low heat.

Nutrition Facts : Calories 1471.8, Fat 60.3, SaturatedFat 14.8, Cholesterol 207, Sodium 372.6, Carbohydrate 160, Fiber 3.9, Sugar 3.4, Protein 65.1

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