GREEN BROWN RICE WITH CORN
I did a little twist to traditional green rice (arroz verde) where I used brown rice and added corn to it so it becomes a much more filling side dish. You can just omit the epazote, which is hard to find here (look in Mexican markets).
Provided by Alicia
Categories Side Dish Rice Side Dish Recipes
Time 2h23m
Yield 8
Number Of Ingredients 9
Steps:
- Cover brown rice with hot water and soak for 1 hour. Drain and rinse.
- Heat 2 tablespoons oil in a saucepan over medium heat. Add rice and corn kernels and cook until rice is lightly browned, about 3 minutes.
- Heat remaining 1 tablespoon oil in a large pot and cook onion and 3 poblanos until they have softened, about 5 minutes. Add rice and corn; mix well.
- Combine remaining 3 poblano peppers, 1 cup water, and garlic in a blender; blend until smooth. Pour over rice and add remaining water. Add epazote and salt; bring to a boil. Reduce heat to low, cover, and cook until all the water is absorbed and rice is cooked through, about 45 minutes.
- Remove the rice from the heat and let stand, covered, for 10 minutes before serving.
Nutrition Facts : Calories 276.2 calories, Carbohydrate 48.9 g, Fat 7.2 g, Fiber 4.9 g, Protein 6.1 g, SaturatedFat 1.2 g, Sodium 39.5 mg, Sugar 3.2 g
GREEN BEANS WITH ROASTED CORN AND GREEN ONIONS
Steps:
- In a medium sauce pot, bring water and 1 teaspoon salt to a boil. Add green beans and blanch for 3 minutes. Remove from water and put into an ice water bath. Drain.
- Heat grill or gas burners. Place cleaned corn on the cob on the grill or burner. Turn corn and lightly brown all the way around. Let cool and slice the kernels off the cob.
- In a large saute pan over medium heat, add oil, after 45 seconds add onions and saute for 4 to 5 minutes, add green beans, corn, and garlic. Saute for 4 minutes, deglaze with wine, season with salt and pepper, and butter.
- Garnish with Roma tomatoes and Parmesan.
- Ease of preparation: easy
RICE CASSEROLE
A cheesy rice with corn and green onions. Pretty enough for company and tastes great!
Provided by puppitypup
Categories Side Dish Casseroles
Time 45m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- In a medium bowl, mix together the rice, 1 cup of the cheese, corn, milk, sour cream and green onions. Transfer to a 1 quart casserole dish, and sprinkle the remaining cheese over the top.
- Bake for 25 to 30 minutes in the preheated oven, or until cheese is melted and the dish is heated through.
Nutrition Facts : Calories 252.9 calories, Carbohydrate 29.7 g, Cholesterol 28.2 mg, Fat 10.7 g, Fiber 1.1 g, Protein 9.8 g, SaturatedFat 6.5 g, Sodium 224.9 mg, Sugar 2.2 g
GREEN BEAN AND RICE CASSEROLE
Find out how to make this deliciously cheesy Green Bean and Rice Casserole with dinner this week. Onions, mushrooms, sour cream and chicken broth help give this Green Bean and Rice Casserole its zesty flavor.
Provided by My Food and Family
Categories Home
Time 1h
Yield 10 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350ºF.
- Heat oil in large nonstick skillet on medium heat. Add onions; cook and stir 2 min. Stir in mushrooms; cook 3 to 5 min. or until evenly browned, stirring occasionally.
- Combine rice, broth, sour cream and 1-1/2 cups cheese in large bowl. Add mushroom mixture; mix well.
- Spoon rice mixture into 9-inch-square baking dish sprayed with cooking spray; top with beans and remaining cheese. Cover.
- Bake 35 to 40 min. or until casserole is heated through and broth is absorbed, uncovering for the last 5 min.
Nutrition Facts : Calories 150, Fat 11 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 30 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 7 g
SPICY RICE, BEAN AND LENTIL CASSEROLE
Fibre packed, vegetarian nutritionally complete meal. I used a mix of yellow and green split peas, instead of green lentils, the kidney beans can be substituted with any other type beans also. Can be reheated in microwave, next day for lunch at work. from the local newspaper through The Canadian Press.
Provided by Derf2440
Categories One Dish Meal
Time 58m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a non stick saucepan, heat oil over medium high heat.
- Add garlic, onions and green pepper, cook for 3 minutes.
- Stir in stock, brown rice, lentils, basil and chili powder, bring to boil.
- Reduce heat to medium low and cook, covered and stirring occasionally, for 30 to 40 minutes or until rice and lentils are tender and liquid is absorbed.
- Stir in beans, corn and salsa, cover and cook for 5 minutes or until heated through.
CHICKEN, GREEN CHILI AND RICE SKILLET
Serve up an entrée that's packed with flavor with our Chicken, Green Chili and Rice Skillet recipe. Fast, easy and delicious, this Chicken, Green Chili and Rice Skillet is a delicious way to add some Southwestern flavor to the menu.
Provided by My Food and Family
Categories Home
Time 30m
Yield Makes 3 servings, about 1 cup each.
Number Of Ingredients 9
Steps:
- Cook and stir peppers and garlic in hot oil in large skillet on medium heat 3 min. Add tomatoes, beans and water; mix well. Bring to boil.
- Stir in chicken and rice; cover. Simmer 5 min.
- Remove from heat. Let stand, covered, 5 min. Top with cheese.
Nutrition Facts : Calories 380, Fat 8 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 50 mg, Sodium 900 mg, Carbohydrate 0 g, Fiber 7 g, Sugar 0 g, Protein 28 g
LONG GRAIN WHITE RICE WITH CORN, PEPPERS AND ONIONS
Steps:
- If using fresh corn: After removing the husks and silk, cut the kernels from the cobs using a sharp knife (being careful not to cut into the cob itself). Place the kernels into a bowl and using the knife, scrape up and down the shaft of the cob (over the bowl of corn) extracting the natural "corn cream". If using canned or frozen corn, simply begin with step #2.
- To saute the vegetables: Melt the butter (or heat the oil) in a 2 1/2 quart heavy bottomed sauce pot (one that comes with a tight fitting lid). When hot, add the onions and garlic and saute for 3 minutes. Add the green pepper and saute until all the vegetables are softened and very fragrant, about 5 minutes over meduimlow heat.
- To toast the rice: If using an "aromatic" rice, rinse it through a sieve (medium mesh) and drain well (see note). Add the rice and cook over medium heat, stirring to coat the rice with the butter and vegetables. Cook for about 3 minutes or until the rice is dry and beginning to turn golden.
- To simmer (see note): Add the hot broth and return to a boil. Stir in the corn (whether fresh, drained canned or frozen), and bring back to a boil. Cover the pot and turn the heat to low. Simmer over a low flame for exactly 17 minutes without lifting the lid.
- To "settle" and serve: Uncover and add a good amount of fresh pepper and some salt to taste. If desired, stir in 1 tablespoon of additional butter or margarine. Fluff with a fork, and cover the pot. Allow the rice to settle for 3 to 5 minutes to absorb any excess moisture. Serve hot.
- Time Management Tips:
- 1) For extra ease of preparation when assembling, all listed fresh vegetables can be chopped as much as one day ahead and kept refrigerated in separate (well covered) bowls.
- 2) The stock can be made months ahead and kept frozen in securely covered, heavy freezer containers.
- "Variation" Tips:
- 1) Changing the type of stock can give your rice dish a totally different taste and (at times) color. Choose your stock according to your menu and don't be afraid to mix different types of stock,vegetables (and herbs) to create an even more complex flavor. Also, always thaw more stock than you'll need so you can boil it down until the volume is reduced (which will concentrate the flavor).
- Some winning combinations of stock: Beef and chicken, chicken and shrimp, veal and beef, veal and chicken or chicken and fish.
- Tips From a Teacher:
- The most renown type of aromatic rice is Basmati rice which (once grown only in Pakistan and India), is now also grown here in the United States. This type of rice is special (although pricey) not only for it's nutty, butterlike and seductive flavor, but during cooking, the grains swell much more in length than in width, making the feel of the cooked rice more distinctive in the mouth. Basmati rice is also lower in starch which encourages the grains to remain separate.
- Jasmine rice, another long grain white rice once grown exclusively in Thailand, is now also grown here and the flavor is similar to Basmati although the texture is somewhat softer when cooked. The other readilyavailable types of aromatic rice are grown here and come in both white, tan and brown varieties. All of the new domestic breeds of rice are an attempt to duplicate the flavor and aroma of Basmati, at a more affordable price. They can be identified as Texmati, Wehani and Popcorn rice (also called Wild Pecan rice). These are all delicious and lend their own unique characteristics to the finished dish.
COLLARD GREEN RICE
It doesn't get more Gullah-Geechie than this dish! You know I've got to have a bowl of rice on the table and the addition of tender greens makes this rice pilaf even better. I like to serve it in my West African Stew or on the side of my Grilled Stuffed Whole Snapper.
Provided by Kardea Brown
Categories side-dish
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Heat 2 tablespoons of the oil in a large pot over medium-high heat. Add the rice and cook, toasting until the rice begins to smell nutty, 2 to 3 minutes. Add the chicken stock and some House Seasoning. Bring it to a boil; cover, reduce the heat to low and cook until the rice is tender and has absorbed all the liquid, 20 to 25 minutes.
- Meanwhile, heat the butter and remaining tablespoon oil in a large skillet over medium-high heat. Add the onion, pepper, garlic and a generous pinch of House Seasoning. Cook until just tender and beginning to brown, about 5 minutes. Add the collards and cook until softened, 6 to 8 minutes.
- Once the rice is cooked and the liquid is absorbed, turn off the heat. Remove the lid and add the onions and collard green mixture. Fluff and stir gently with a fork to combine.
- Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container.
CHICKEN, RICE & CORN
This is a dish intended to be made as a meal in itself. Old "college" recipe made to be cheap too. All ingredients may obviously be modified to taste, but this has always worked best for me.
Provided by misury
Categories One Dish Meal
Time 1h
Yield 3-4 serving(s)
Number Of Ingredients 6
Steps:
- Clean and cut the chicken breast into small cubes.
- Combine all ingredients into a glass dish large enough to house everything including the cubed chicken breast. (Make sure the chicken is completely submersed in the marinade. Marinate for a minimum of 1/2 hour, more for a fuller flavor).
- Heat a medium sauce pan, skillet or wok over medium to high heat.
- Place entire contents of bowl into pan and heat until chicken is cooked through.
- Serve over a bed of rice and corn. And trust me, use all that marinade, it's the best part.
Nutrition Facts : Calories 176.4, Fat 14.2, SaturatedFat 2.9, Cholesterol 30.9, Sodium 72.6, Carbohydrate 2.4, Fiber 1.5, Sugar 0.3, Protein 10.6
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- Place the rice into a small dutch oven and cover with water. Stir the rice with your hand, then pour as much of the water away as you can without tipping the rice out of the pot. Repeat 3 times, then top up with water so that the level is about 2cm above the top of the rice.
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