SPICY BLACK BEANS AND YELLOW RICE
Provided by Tyler Florence
Categories side-dish
Time 1h40m
Yield 8 servings
Number Of Ingredients 14
Steps:
- For the beans:
- In a large pot, soak beans overnight covered in water by 2 inches. Drain and set aside.
- In the same pot, heat the olive oil. Add the onion, jalapeno pepper, garlic, and bay leaf and cook until the vegetables begin to soften, about 5 minutes. Add the beans and cover with water by about 1-inch. Bring to a boil, reduce the heat, cover, and simmer for 1 to 1 1/2 hours, or until the beans are tender. Remove the bay leaf and discard. Taste the beans and season with salt and pepper.
- For the rice:
- Put all the ingredients into a heavy-bottomed pot, stir well, and bring to a boil over medium-high heat. Reduce the heat to a simmer, cover, and cook over low heat until the rice has absorbed the water, about 15 to 20 minutes. Remove from the heat and let sit, covered, for 5 minutes. Discard the garlic and bay leaf, fluff with a fork, and serve.
CHICKEN AND RICE WITH MIXED VEGETABLES
The Chicken and Rice with Mixed Vegetables recipe out of our category Chicken! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!
Provided by EAT SMARTER
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Cook the rice according to package instructions then drain. Rinse the meat, pat dry and cut into strips. Peel the onion and chop finely. Peel the carrots and celery and thinly slice. Thaw the peas.
- Heat 2 tablespoons oil in a large frying pan and sear the meat on all sides, around 3 minutes. Add the vegetables and sauté for 3 minutes. Add the rice and remaining oil, sauté over high heat, stirring often, for 5 minutes and season with salt and pepper.
Nutrition Facts : Calories 467.79 kcal, Fat 21.22 g, SaturatedFat 3.52 g, Protein 30.18 g, Carbohydrate 39.87 g, Sugar 0 g, Cholesterol 63.75 mg
EASY CHICKEN AND YELLOW RICE
Easy to make chicken and yellow rice, served just like at your local Spanish restaurant.
Provided by Noty661
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h20m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Bring water and chicken bouillon to a boil in a large skillet. Add chicken breasts and bell pepper; simmer over medium heat until chicken is no longer pink in the center, about 20 minutes. Remove chicken and pour remaining broth into a 9x13-inch baking dish.
- Stir rice, plus the included seasoning packet, and olive oil into broth. Arrange chicken breast over rice and season with black pepper and poultry seasoning.
- Bake in the preheated oven until liquid is absorbed and rice is tender, about 45 minutes. Fluff rice with a fork before serving.
Nutrition Facts : Calories 426.9 calories, Carbohydrate 58.6 g, Cholesterol 44.9 mg, Fat 11.1 g, Fiber 0.4 g, Protein 23.4 g, SaturatedFat 1.8 g, Sodium 1205.4 mg, Sugar 2 g
CHICKEN AND YELLOW RICE
This recipe for chicken and yellow rice has tons of flavors with fluffy basmati rice. Make it with whatever chicken you have for an easy one pot meal.
Provided by Amira
Categories Main Course
Number Of Ingredients 14
Steps:
- In a small bowl, soak saffron threads in 1/4 boiling water.
- Sprinkle some salt and black pepper to season chicken on both sides.
- In a pot over medium-high heat, pour two tablespoons of olive oil and heat.
- Add chicken tenders and lightly brown on both sides. Remove and set aside.
- In the same pot add remaining oil sauté onions for 2 minutes.
- Add garlic and sauté for another 30 seconds.
- Turn heat off and remove the pot from heat.
- Preheat your oven to 350F.
- If your pot can go to the oven continue with the recipe in the pot otherwise empty pot into a baking dish.
- Add rice, turmeric, paprika, salt and the saffron with its water.
- Mix them all well.
- Mix in frozen peas and return chicken to the pot.
- Pour in chicken broth and boiling water. With a spoon try to mix everything so the chicken is covered with the cooking liquids.
- Cover and bake in the middle rack of your oven for 30-40 minutes.
- Let it rest for 10 minutes then fluff with a rubber spatula.
Nutrition Facts : Calories 350.9 kcal, Carbohydrate 43.2 g, Protein 21.7 g, Fat 10.3 g, SaturatedFat 1.6 g, Cholesterol 44.6 mg, Sodium 370.1 mg, Fiber 1.8 g, Sugar 2.9 g, UnsaturatedFat 8.2 g, ServingSize 1 serving
SPICY CHICKEN AND RICE
As a working mom with two kids, I have little time to prepare something hearty during the week. This recipe is easily tossed together in the morning and fabulous to come home to at night. Both of my picky eaters love it! -Jessica Costello, Westminster, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 5h50m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Place chicken in a 4- or 5-qt. slow cooker. In a large bowl, combine the tomatoes, green peppers, onion, garlic, paprika, salt, cumin and chipotle pepper; pour over chicken. Cover and cook on low for 5-6 hours or until chicken is tender., Remove chicken; cool slightly. Shred with two forks and return to the slow cooker. Stir in rice and beans; heat through. Garnish with cheese and sour cream.
Nutrition Facts : Calories 389 calories, Fat 7g fat (3g saturated fat), Cholesterol 59mg cholesterol, Sodium 817mg sodium, Carbohydrate 53g carbohydrate (10g sugars, Fiber 7g fiber), Protein 27g protein.
INDIAN YELLOW JASMINE RICE
Made with turmeric and cumin, this fragrant Indian yellow rice recipe is elevated to perfection when made with jasmine rice. Yellow jasmine rice with vegetables or chicken makes a delicious and quick weeknight meal.
Categories Food Culture
Time 32m
Number Of Ingredients 9
Steps:
- The first step to making yellow jasmine rice is to add the butter, garlic, turmeric, cumin and a bit of cinnamon to a saucepan. Cook over medium heat for about 2 minutes, or until the garlic has softened.
- Add the rice to the saucepan and stir to coat completely. Make sure to get the spices all over the rice and toast for a few minutes. This part creates a ton of flavor, so don't skip it!
- Add the broth (or water) to the pot and toss in your bay leaves. Increase the heat to a rolling boil, add the lid to the pan, and immediately reduce the heat again. Let the rice simmer for about 20 minutes or until the rice has cooked and is tender.
Nutrition Facts : Calories 139 calories, Carbohydrate 20 grams carbohydrates, Cholesterol 15 milligrams cholesterol, Fat 5 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 709 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
SPICED YELLOW RICE WITH CHICKEN AND VEGETABLES
This chicken dish jazzes up the rice with coriander, turmeric, and cumin seed for an Indian flavor.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h10m
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees, with rack in lower third. Pat chicken dry with paper towels and season with salt and pepper. In a large Dutch oven or heavy pot with a tight-fitting lid, heat oil over high. Cook chicken, skin side down, until golden and crisp, 6 minutes. Flip chicken and cook until browned, 6 minutes. Transfer to a large plate.
- Reduce heat to medium and add onion, garlic, and potato to pot. Cook, stirring and scraping up browned bits with a wooden spoon, until onion is translucent, 4 minutes. Stir in coriander, turmeric, cumin, and rice, and cook 1 minute.
- Add cauliflower, peas, and broth, and season with salt and pepper. Arrange chicken, skin side up, on top of rice mixture. Bring to a boil, cover pot, and place in oven. Bake until chicken is cooked through and liquid is absorbed, 25 to 30 minutes. Let sit 5 minutes before serving.
Nutrition Facts : Calories 739 g, Fat 24 g, Fiber 5 g, Protein 53 g
SPICY RED RICE WITH CHICKEN AND VEGETABLES
Another dish that I discovered on another site, then tweaked to my taste preferences. For a dish that's not so spicy, reduce the amount of cayenne pepper and substitute plain or herbed diced tomatoes for the tomatoes with green chilies.
Provided by Lynne M
Categories One Dish Meal
Time 45m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in heavy large pot, over medium-high heat. Sprinkle chicken with salt and pepper.
- Add chicken, bell peppers, onion, garlic and oregano to pot. Saute 5 minutes, then mix in paprika and cayenne pepper. Add rice and stir to coat.
- Mix in broth and tomatoes, and bring to a boil. Cover pot; reduce heat to medium-low and simmer until chicken and rice are tender and liquids are absorbed, adding more liquid (I use the reserved juice) by 1/4 cupfuls if dry, about 25 minutes.
- Season to taste with salt and pepper and serve.
ONE-POT SPICY VEGETABLE RICE
This One-Pot Spicy Vegetable Rice is our go to favourite mid-week dinner. 3o minutes & one pot is all that is standing between you & a big bowl full of deliciously spiced, flavourful rice studded with sweet, soft veggies.
Provided by Melanie McDonald
Categories Entree Main Course
Time 30m
Number Of Ingredients 13
Steps:
- Heat the olive oil in a large pan over a medium heat.
- Saute the onions until translucent. If you do not wish to use oil then use can dry fry them or use a drop of water instead.
- Add the carrots, garlic and bell peppers and continue cooking for a few minutes.
- Add the rice, tomatoes, peas, spices, seasoning and water.
- Cook until the liquid starts to bubble, give it a real good stir, turn down low, cover with a lid and cook until the rice is tender and the liquid has been absorbed, stirring occasionally. If it gets to the stage where the water is absorbed and the rice isn't quite tender, you can boil a kettle and add another ¼ cup or so of water to finish it off.
- Serve immediately.
Nutrition Facts : ServingSize 1 serving, Calories 357 kcal, Carbohydrate 71 g, Protein 9.3 g, Fat 4 g, Sodium 680 mg, Fiber 6.2 g, Sugar 9 g
EASY MIXED VEGETABLE RICE
A basic but crazy flavorful side! Basmati rice cooked in garlic and chicken bouillon, and tossed with mixed vegetables. Goes well with just about any protein or eat it by itself!
Provided by MinShien
Categories Side Dish
Time 25m
Number Of Ingredients 6
Steps:
- In a large pot, add olive oil and minced garlic and cook under medium heat till fragrant (this goes quick!). Do not brown or burn garlic.
- Add rice to pot. Stir and cook for a minute. Then add water and chicken bouillon. Stir to combine. Bring to medium high heat and to a boil.
- Once the water boils, lower to medium low heat, cover pot (make sure it is fairly tight), and cook for 15-17 minutes.
- Bring frozen mixed vegetable to bowl. Microwave for 20-30 seconds, or until vegetable is soft (do not overcook). Drain access water.
- Once rice is cooked, remove cover and use spatula to stir and fluff rice. Add mixed vegetable to rice. Stir and combine.
- Serve and enjoy!
Nutrition Facts : Carbohydrate 58 g, Protein 7 g, Fat 3 g, SaturatedFat 1 g, Sodium 66 mg, Fiber 3 g, Sugar 1 g, Calories 286 kcal, UnsaturatedFat 3 g, ServingSize 1 serving
YELLOW RICE WITH VEGETABLES AND SHRIMP
Make and share this Yellow Rice With Vegetables and Shrimp recipe from Food.com.
Provided by loveleesmile
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in a medium saucepan; add rice and cook for 1 to 2 minutes or until lightly golden, stirring frequently.
- Stir in chicken broth, TABASCO® Pepper Sauce, and turmeric; bring to a boil. Reduce heat to low. Simmer about 15 minutes or until most of the broth is absorbed.
- Stir in peas, green onions, tomato, olives and shrimp; cover and simmer for another 5 minutes or until rice is done.
ONE-POT YELLOW RICE RECIPE WITH MARINATED CHICKPEAS
This delicious one pot yellow rice recipe is a protein packed vegetarian dish that is made with basmati rice, ghee, chickpeas, cauliflower, spinach, and other healthy ingredients.
Provided by Linley Hanson
Categories Dinner
Time 50m
Number Of Ingredients 24
Steps:
- Add all of the ingredients for the marinated garbanzo beans to a large bowl. Toss ingredients together until the garbanzo beans are covered in spices. Place the garbanzo beans into the microwave for 1 minute on high and then let them sit for 15 minutes.
- When the garbanzo beans are ready, heat a large Dutch oven over medium/high heat. Add 2 tablespoons ghee.
- When the ghee is melted and fragrant add the onion to the dutch oven and sauté for 2-3 minutes. Add the garlic, toss, and sauté for an additional 1 minutes.
- Add the basmati rice, turmeric, curry powder, salt, coriander, and ginger to the dutch oven. Toss the ingredients together and toast the rice for 4-5 minutes.
- Next, add the cauliflower and garbanzo beans (+ the marinade) to the Dutch oven and toss so that all the ingredients are coated in ghee and spices.
- Add the broth to the Dutch oven. Be sure all of the ingredients are submerged in broth.
- Bring the broth to a boil and then turn the heat to medium/low and cover the Dutch oven.
- Let the Dutch oven simmer over medium/low heat for 15-20 minutes.
- All of the liquid should absorb after 15-20 minutes.
- Add the spinach to the pot, toss with the rice, and cover the dutch oven for 2 minutes until the spinach has wilted.
- Remove the dutch oven from the heat and top with parsley, mint, feta, and pine nuts.
- Enjoy on its own or serve with naan bread.
Nutrition Facts : ServingSize 1/4, Calories 436 calories, Sugar 5, Sodium 1692, Fat 18, Carbohydrate 59, Fiber 14, Protein 14
SPICY YELLOW RICE AND SMOKED SAUSAGE
A recipe with so much taste it will wow your friends, and wow you with how easy it is to make. Just try not to drool while you're cooking.
Provided by Hillshire Farm(R) Brand
Categories Trusted Brands: Recipes and Tips Hillshire Farm®
Time 30m
Yield 6
Number Of Ingredients 9
Steps:
- Cut sausage into 1/2" slices. Heat 1 tablespoon of oil in large non-stick skillet over medium-high heat until hot. Cook sausage 1-2 minutes per side or until lightly browned. Remove from pan and keep warm.
- Add remaining oil to pan with peppers, onions and garlic; cook stirring frequently until vegetables are tender about 7-10 minutes.
- Stir in cooked sausage, salsa and Italian seasoning. Bring to a boil, stirring constantly. Serve over prepared yellow rice.
Nutrition Facts : Calories 329 calories, Carbohydrate 45.3 g, Cholesterol 35.4 mg, Fat 11 g, Fiber 4.2 g, Protein 15.6 g, SaturatedFat 2.5 g, Sodium 1589.4 mg, Sugar 8 g
CLASSIC CHICKEN BIRYANI
This irresistible version of the classic Chicken Biryani recipe made with Carolina® Rice is comforting and flavorful.
Provided by Carolina® Rice
Yield 8
Number Of Ingredients 24
Steps:
- Step 1 In a medium bowl, stir together yogurt, lemon juice, oil, ginger, garlic, garam masala, turmeric, 1 tbsp salt, black pepper, cumin and paprika. Toss in chicken until well coated. Cover and marinate in refrigerator for at least 4 to 6 hours but overnight is best. Step 2 Preheat broiler on HIGH. Place chicken on lightly greased foil-lined baking sheet. Broil for 10 to 12 mins or until starting to brown. Step 3 Meanwhile, heat 1/4 cup ghee in large Dutch oven or saucepan set over medium heat. Add cinnamon stick, cardamom, cloves, star anise and bay leaves. Cook for 2 to 3 mins or until toasted and fragrant. Stir in onions and cook for 5 to 8 mins or until tender and lightly golden. Step 4 Stir in rice, remaining salt and saffron. Cook for 3 to 5 mins or until well coated. Stir in 3 1/2 cups water and bring to a boil. Cover and reduce heat to low. Cook for 15 to 20 mins or until rice is tender and absorbs most of the liquid. Add chicken juices from baking sheet into the rice and stir. Nestle in chicken pieces. Cover and cook for 5 to 8 mins or until rice has absorbed all the liquid. Step 5 Garnish with cilantro and mint before serving Recipe Tip: Remove bay leaves and whole spices if desired. For festive biryani, add frozen 1 cup peas in the last 5 mins of cooking. Serve with a dollop of yogurt. Garnish with sliced almonds, pistachios, dried chopped apricots, fried shallots and fresh thinly sliced chilies.
SPICY RED RICE WITH CHICKEN AND VEGETABLES
Categories Chicken Onion Pepper Poultry Rice Tomato Valentine's Day Fall Bon Appétit
Yield Serves 4 to 6
Number Of Ingredients 12
Steps:
- Heat oil in heavy large pot over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken, bell peppers, onion, garlic and oregano to pot. Sauté 5 minutes. Mix in paprika and cayenne pepper. Add rice and stir to coat. Mix in 2 cups broth and tomato sauce. Bring to boil. Cover pot; reduce heat to medium-low and simmer until chicken and rice are tender and liquids are absorbed, adding more broth by 1/4 cupfuls if dry, about 25 minutes.
- Mix peas into chicken and rice. Cook until peas are heated through, about 2 minutes longer. Season to taste with salt and pepper and serve.
ONE PAN TANDOORI CHICKEN WITH SPICED COCONUT RICE
Wonderful tandoori chicken made in one pan with a savory spiced yellow coconut rice. This delicious and easy tandoori chicken recipe is made without an oven and is perfect for meal prepping or serving for a weeknight dinner!
Provided by Monique Volz of AmbitiousKitchen.com
Categories chicken Dinner Gluten Free One Pan
Time 1h35m
Number Of Ingredients 25
Steps:
- Add chicken, coriander, cumin, paprika, turmeric, cayenne pepper, garam masala, greek yogurt, lemon juice, garlic, ginger and salt and pepper to a large bowl; mix with a spoon to combine and coat the chicken and then cover with plastic wrap and place in fridge for anywhere from 1-8 hours to marinate the chicken.
- Place a large deep 10 inch skillet over medium high heat. (If you do not have a skillet a large pot will also work very well!) Add in oil; once hot, add in chicken and season generously with freshly ground salt and pepper.
- Cook until browned 4-5 minutes, then flip and and cook an additional 2 minutes. Remove from pan and transfer to a plate.
- In the same skillet, add in coconut milk, red pepper flakes, turmeric, cumin, coriander and salt and pepper. Bring to a simmer, then fold in the uncooked rice and peas, making sure it is evenly distributed.
- Add browned chicken on top. Reduce heat to low, cover the skillet immediately and cook for 20-25 minutes.
- After 20-25 minutes, most of the liquid should be absorbed and rice should be cooked. Serve immediately. Garnish with cilantro and serve with extra yogurt if you'd like.
- To meal prep: This meal serves four. Place rice in a meal prep containers and top with 1 chicken thigh. Garnish with cilantro and green onions.
Nutrition Facts : ServingSize 1 serving, Calories 528 kcal, Carbohydrate 45.1 g, Protein 42.5 g, Fat 18.4 g, SaturatedFat 7.7 g, Fiber 3.3 g, Sugar 5.4 g
CHICKEN AND YELLOW RICE
This colorful chicken and rice dish is packed with flavor using Carolina® Seasoned Yellow Rice Mix with seasonings and vegetables.
Provided by Carolina® Rice
Yield 4
Number Of Ingredients 7
Steps:
- Want to know the secret to make this great yellow rice and chicken recipe? The spices! Lucky for you, we've got that part sorted and ready for you in our Carolina® Yellow Rice Mix with seasonings. Step 1 Prepare the rice according to package directions.
- Step 2 Heat the oil in a medium-size skillet over medium heat. Sauté shallots for 2 minutes. Add the chicken and sauté until no longer pink, about 5 minutes. Add peas, carrots, corn, and parsley. Sauté for 1 minute. Fold the mixture into the prepared rice.
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