Spiced Rice With Peppers And Peas Food

SPICED CAULIFLOWER RICE

Steps:

• Cut the cauliflower into quarters through the stem. Trim and discard the core, then separate the head into florets. Place a third of the florets into a food processor and pulse in 2- to 3-second bursts until the cauliflower is finely chopped and has the consistency of couscous. Repeat twice, until all of the cauliflower is chopped. (One large head should yield approximately 8 cups chopped.)
• Combine the cumin, pepper, turmeric, ginger and nutmeg in a small bowl and add 1 tablespoon water. Stir well to combine and set aside.
• Heat the oil in a large saute pan over high heat. When the oil begins to shimmer, add the onion and cook, stirring often, until tender but not browned, 2 to 3 minutes. Stir in the garlic and cook until aromatic, 30 seconds more. Stir in the spice mixture and cook another 30 seconds.
• Add the cauliflower, peas and carrots and stir well. Add some salt to taste. Cook, stirring often, until the cauliflower is tender, about 5 minutes. Transfer to bowls and garnish with chives.

JAMAICAN RICE AND PEAS

Steps:

• Rinse rice in a fine strainer.
• Heat oil in a large 5-quart saucepan over medium heat. Add garlic, green onions, and thyme; cook until wilted, about 2 minutes. Add the rice, kidney beans, stock, coconut milk, Scotch bonnet pepper, salt, sugar, black pepper, red pepper flakes, allspice, and cayenne pepper.
• Bring to a boil, uncovered. Reduce heat to low and cover. Simmer until rice is tender and liquid has evaporated, about 20 minutes.

(BETTER THAN) NANDO'S RICE

Steps:

• Fry pepper and onion in heated oil for 2 minutes; stirring constantly
• Add dried spices to the pan and cook for further 1 minute (Add more oil if the mixture is dry)
• Add rice, water and chicken stock to the hot pan
• Bring mixture to boil, then immediately turn the heat to lowest possible and add the frozen peas (move to a smaller hob if needed)
• Cover with lid and cook for around 30 minutes (until cooked). Mix the rice regularly and re-cover with the lid to ensure the rice doesn't stick.
• Once completely cooked, stir and serve

HOMEMADE NANDO'S SPICY RICE

Steps:

• Place the diced onion and red pepper in a reasonably large saucepan. Cover with a lid and cook over a gentle heat for 3 minutes until softened but not browned.
• Remove the lid and add the chilli flakes, turmeric and smoked paprika. Cook for 2 more minutes. Add a splash of water if it starts to get a little dry.
• Add the rice, chicken stock, salt and pepper. Turn the heat up and bring to the boil. Then cover with a lid and turn the heat down. Cook for 7 minutes, or until the rice is nearly cooked. (See note 1.)
• After 7 minutes add the peas and stir. Re-cover with the lid and cook for 3 more minutes or until the rice is done to your liking and the peas are hot.
• Serve with all your homemade Nandos favourites!

SPICY MOROCCAN RICE WITH TOMATOES AND PEPPERS

Steps:

• Gather the ingredients.
• Heat the broth to nearly boiling, then hold warm over low heat.
• In a deep skillet or heavy bottomed pot placed over medium heat, saute the rice, onions and peppers in the oil. When the rice begins to brown, add the garlic and tomatoes. Cook for several minutes, stirring frequently.
• Add the broth, tomato paste, cilantro and spices. Bring the liquids to a boil then reduce the heat, cover the pan, and simmer gently for 25 to 30 minutes without stirring, until the rice is tender and has absorbed most of the liquids.
• Remove the rice from the heat and lightly stir with a fork to fluff the rice and mix the vegetables throughout. It should still be a little saucy; if not, gently mix in a few tablespoons of hot water. Cover and leave the rice sit for at least five minutes before serving.

SPICY PORK AND CASHEW STIR-FRY WITH SNOW PEAS AND RED PEPPER

Steps:

• Stir together Sherry, cornstarch, and 1 tablespoon soy sauce, then stir in sesame oil. Add pork, stirring to coat well, and let stand 10 minutes.
• Stir together sugar and remaining 2 tablespoons soy sauce.
• Heat a wok or large nonstick skillet over high heat until a bead of water dropped on cooking surface evaporates immediately. Add 1 1/2 tablespoons peanut oil, swirling wok to coat evenly, then stir-fry 1 teaspoon ginger, 1 teaspoon garlic, and 1/4 teaspoon pepper flakes until fragrant, about 5 seconds. Add bell pepper and stir-fry 2 minutes. Add snow peas and cashews and stir-fry until snow peas are crisp-tender, 1 to 2 minutes. Transfer vegetables to a bowl.
• Heat remaining 1 1/2 tablespoons peanut oil in wok until just smoking, then stir-fry remaining ginger, garlic, and pepper flakes until fragrant, about 5 seconds. Add pork and stir-fry, separating strips, until browned and barely cooked through, 2 to 3 minutes. Add vegetables and sweetened soy sauce, then stir-fry until vegetables are just heated through, about 1 minute more.

SPICED RICE WITH PEPPERS AND PEAS

Steps:

• Place rice in a bowl and add enough water to cover. Swirl water to rinse rice and drain. Repeat process 3 to 4 more times until water is clear. Cover rice with clean water and soak for 30 minutes, then drain.
• In a large pot, combine rice, jalapeno, cardamom, cinnamon, 1 teaspoon salt, and 8 cups water. Place over medium-high heat and bring to a boil. Cook until the rice is just tender, about 8 to 10 minutes.
• Drain rice in a colander, then rinse under running water, shake, and let drain. Transfer to a large bowl and fold in peas, peppers, cilantro, mint, and 1/2 teaspoon salt before serving.

SPICY RICE AND PEAS SNACK MIX

Steps:

• Stir the puffed rice, wasabi peas, pumpkin seeds, and soy nuts together in a medium bowl. In another small bowl, whisk the vegetable oil, brown sugar, soy sauce, Worcestershire sauce, sesame oil, garlic powder, ginger, and cayenne, to taste. Pour the wet mixture over the puffed rice mixture and toss until thoroughly coated. Spread the mixture in a single layer on the prepared baking sheet. Bake until lightly browned and crisped, about 20 minutes, stirring once halfway through. Cool on the baking sheet to crisp fully. Serve at room temperature.
• Preheat the oven to 250 degrees F. Line a baking sheet with parchment paper.

RICE AND PEAS (BEANS)

Steps:

• In a large saucepan, heat the oil over medium heat.
• Add the onion and ginger and cook over med. heat, stirring, until softened, about 5 minutes.
• Add the rice and cook, stirring, until coated with the oil.
• Stir in the kidney beans and Scotch bonnet, then stir in the coconut milk and water.
• Season with salt and pepper and bring to a boil.
• Cover and cook over low heat until the rice is tender and the liquid is absorbed, 18 minutes.
• Remove the rice from the heat and let stand, covered, for 5 minutes.
• Fluff with a fork.
• Stir in the scallions and season with salt and pepper.
• Discard the Scotch bonnet and serve.

ONE-PAN SPICY PRAWNS AND RICE RECIPE BY TASTY

Steps:

• Fry the onions, garlic, chilli, and red pepper with a little olive oil.
• Add the chorizo after a minute.
• Stir in the turmeric, salt, pepper, and long grain rice.
• Pour in the water and simmer for 20 minutes.
• Stir in the peas and prawns until prawns are pink and no longer translucent, about 3-4 minutes.
• Enjoy!

SPICY CHICK-PEAS AND RICE

Steps:

• Saute the onion and garlic in olive oil in a large skillet over medium-high heat, stirring constantly, until tender.
• Stir in the cooked rice and the remaining ingredients. Cover the skillet, reduce the heat to low, and simmer for 15 to 20 minutes, stirring occasionally.