RESTAURANT-STYLE MEXICAN RICE
This Mexican Rice rivals any restaurant, is so easy to make at home and the perfect addicting side for all your Mexican dishes! It's light, fluffy, infused with flavor. This rice is already easy but I've also included alternate "lazy day" instructions in the NOTES with zero chopping for the easiest and tastiest Mexican rice! Also check out the notes for options to make Mexican Rice with black beans, peas, carrots and corn.
Provided by Jen
Time 30m
Number Of Ingredients 14
Steps:
- Heat oil in a Dutch oven or large heavy pot over medium-high heat. Once hot, add onions and rice and sauté for 3 minutes then add jalapenos and sauté until rice is toasted, approximately 2-3 more minutes. Add garlic and sauté 30 seconds.
- Stir in all remaining Rice ingredients (except for cilantro and lime juice garnish). Bring to a boil, cover, and reduce heat to LOW. Simmer 12-15 minutes, or until water is evaporated and rice is tender, stirring once at 8 minutes and replacing lid.
- Once water is evaporated, remove from heat, stir, cover and let sit undisturbed for 10 minutes.
- Add cilantro and lime juice if desired and fluff with a fork. Taste and season with additional salt or lime juice if desired.
SMOKY ORANGE RICE - RICE COOKER
This is so easy and has a light taste from the orange butter and smokiness from the chipotle butter. I make these compound butters and then freeze them for when I need them. Can be made stove top as well adjust water. This would be great accompaniment for things like General Tso's Chicken, Under a plate of smoky black beans, grilled fish ....
Provided by Rita1652
Categories White Rice
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In your standard Rice Cooker place the rinsed Basmati rice using the cup provided.
- Fill up with water to the 2 cup level in the rice cooker.
- Add the saffron, butters, salt, pepper and onions to the cooker.
- Gentle stir.
- Turn the rice cooker on to the Cook cycle.
- When ready to serve, fluff and top with additional butter if desired.
Nutrition Facts : Calories 269.8, Fat 5.7, SaturatedFat 2.8, Cholesterol 10.2, Sodium 33.7, Carbohydrate 49.5, Fiber 2.4, Sugar 1.3, Protein 5.1
ORANGE RICE - RICE COOKER
This is a refreshing rice side with a hint of orange using this simple Recipe #195964 using orange. This is a recipe for a standard Rice Cooker - please adjust the water if cooking in a pan the conventional way. Great with black beans, any Asian dishes, Orange flavored chicken, ribs, fish .....
Provided by Rita1652
Categories Oranges
Time 25m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Place 2 cups of rice into your rice cooker - using the cup provided.
- Fill up with water to the 2 cup level in the rice cooker.
- Add the saffron, onion, salt, pepper & butter to the rice & water.
- Stir gently mixing it all together.
- Turn the rice cooker on to the Cook cycle.
- (This can be kept warm when the cooking cycle has finished for up to 2 hours.).
- When ready to serve, fluff and serve.
SMOKY SPICED VEGGIE RICE
Try this vegan take on a jambalaya, full of fiery and smoky flavours and bursting with vegetables. It's healthy, low in fat and calories, yet big on flavour
Provided by Liberty Mendez
Categories Dinner, Main course
Time 1h15m
Number Of Ingredients 20
Steps:
- Dry-fry the cashews in a large saucepan or casserole dish over a medium heat until golden brown. Remove from the heat, leave to cool, then roughly chop. Heat 1 tbsp oil in the same pan over a high heat, then fry the corn on each side for 20 seconds to char. Remove from the pan, set aside, then tip in the carrots and fry for 5 mins. Remove from the pan and set aside.
- Heat the rest of the oil in the same pan over a medium heat and fry the onions and celery for 10 mins until soft and slightly coloured. Tip in the peppers and garlic, then fry for another 5 mins before adding the Cajun seasoning, smoked paprika, chipotle paste and tomato purée. Fry for 1 min until the spices are fragrant, then add the cherry tomatoes and fry for another 2 mins.
- Stir in the kidney beans, canned tomatoes, rice, stock, vinegar and sugar, then stir until everything is combined. Bring to the boil, then cover with a lid and simmer with a lid on for 35-40 mins on a medium-low heat, stirring halfway through, until the rice is cooked and liquid absorbed.
- Slice the corn off the cob and mix it through the rice along with the carrots. Season and garnish with the spring onions and cashews.
Nutrition Facts : Calories 447 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 69 grams carbohydrates, Sugar 20 grams sugar, Fiber 11 grams fiber, Protein 11 grams protein, Sodium 0.6 milligram of sodium
SMOKY FRIED RICE
Make and share this Smoky Fried Rice recipe from Food.com.
Provided by The Spice Guru
Categories Chinese
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- THAW frozen peas and carrots and drain; CHOP 1/2 cup white onions; SLICE 4 green onions thinly (if optional GROUP FOUR meat if used in recipe, TOSS meat in 1 teaspoon soy sauce with 1 pinch white pepper and 1 dash sesame oil (NOTE: If cooked diced ham is used in dish, no additional ingredients need to be added); SET aside.
- BEAT 2 eggs from GROUP TWO ingredients with 1 dash sesame oil, 1 dash soy sauce and 1 dash white pepper: SET aside.
- HEAT 1 tablespoon peanut oil in wok, swirling oil carefully to coat wok surface (oil should be as hot as hot as possible without smoking); ADD 1/2 cup chopped white onions and 4 thinly sliced green onions, sauteeing 1 minute or lomger.
- REMOVE onions with deep-fry strainer; PLACE into medium bowl; SET aside, close to your working station.
- SWIRL 1 tablespoon peanut oil in wok again; ADD beaten eggs; SCRAMBLE eggs lightly and quickly until they begin to puff, until just firm; REMOVE cooked egg and add to same bowl with cooked onions.
- POUR 1 tablespoon bacon drippings to the wok and swirl oil carefully; ADD cooked cold rice; STIR-FRY for 2 minutes.
- ADD 2/3 cup thawed strained peas and carrots (also add cooked meat or shrimp now if using); STIR to combine.
- RETURN cooked onions and egg to wok mixture; QUICKLY add 1 dash soy sauce soy sauce and 1 dash sesame oil, STIR-FRY 1 minute longer.
- SEASON rice to taste; GARNISH with red pepper flakes if desired.
- SERVE and enjoy!
Nutrition Facts : Calories 728.2, Fat 17.9, SaturatedFat 4.3, Cholesterol 115.8, Sodium 428, Carbohydrate 117.1, Fiber 3.4, Sugar 1.6, Protein 21.5
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