Spicy Baked Rice Food

SPICY INDIAN RICE

Steps:

• Fry the onions in the sunflower oil in a large frying pan for 10-12 minutes until golden.
• Fill a roomy saucepan with water, bring to the boil and tip in a heaped teaspoon of salt - the water will bubble furiously. Add turmeric and the cinnamon stick to the water. Pour in the rice, stir once and return to the boil, then turn the heat down a little so that the water is boiling steadily, but not vigorously. Boil uncovered, without stirring (this makes for sticky rice) for 10 minutes. Lift some out with a slotted spoon and nibble a grain or two. If they're too crunchy, cook for another minute and taste again. They should be tender but with a little bite. Drain the rice into a large sieve and rinse by pouring over a kettle of very hot water
• Stir the crushed seeds of the cardamom pods into the onions with the cumin seeds and fry briefly.
• Toss in a large handful of sultanas and roasted cashew nuts, then the hot drained rice. This is great with curry and will also give an exotic edge to grilled meat or fish.

ULTIMATE SPICY FRIED RICE

Steps:

• Remove from heat and enjoy!

SPICE BAKED RICE

Steps:

• In a skillet, cook beef, green pepper and onion over medium heat until meat is no longer pink; drain. Add the next eight ingredients. , Transfer to a greased 2-qt. baking dish. Cover and bake at 350° for 35 minutes. Uncover and sprinkle with cheese. Bake 10 minutes longer or until the cheese is melted.

NICE 'N' SPICY SAVOURY RICE

Steps:

• Heat oven to 180C/fan 160C/gas 4. Rinse and soak the rice for 10 mins. Heat a large, ovenproof saucepan. Add the oil, then the onion, garlic and ginger. Cook on a low heat until the onion is soft. Add the cloves, cinnamon and cardamom pods and cook for a further 2 mins on a low heat. Add the curry powder and cook for a further 2 mins, then stir.
• Drain the rice and add it to the saucepan. Stir so that the rice is coated in the oil and spices. Add the peas, sweetcorn and half the flaked almonds, if using. Pour over the stock and stir.
• Cover the pan with a lid or with a sheet of foil, then cook in the oven for 15-20 mins. Remove from the oven, scatter with the remaining almonds, if using, and serve.

SPICED RICE

Steps:

• Fry the onions, bay and whole spices in the butter for 10 mins. Sprinkle in the turmeric, then add the curry paste and cook until aromatic. Add the rice and the raisins, stir and cook for a good few mins, then add the stock and bring to the boil. Cover with a tight-fitting lid and when really boiling lower the heat and cook for 10 mins. Turn the heat off but don't lift the lid and leave to sit for 20 mins.
• Stir in half the almonds and coriander, with the rest of the coriander and the almonds thrown over the top.

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!

TTEOKBOKKI (KOREAN SPICY RICE CAKES)

Steps:

• Combine water and anchovies in a saucepan and bring to a boil. Cook for 10 minutes. Remove anchovies.
• Combine chile paste, sugar, soy sauce, and corn syrup in a bowl to make the sauce.
• Add rice cakes and onion to the anchovy water in the saucepan. Add sauce. Bring to a boil and cook for 5 minutes, stirring occasionally. Add spring onion and boil 3 minutes more.

SPICY SPANISH-STYLE RICE

Steps:

• Melt butter in a pot over medium-low heat. Stir rice, jalapeno, green onion, and garlic together in the melted butter until rice is completely coated with butter. Add chili powder, cumin, salt, chipotle chile powder, and cayenne pepper; cook and stir until fragrant, about 1 minute.
• Stir chicken stock and tomato sauce into rice mixture. Bring to a simmer, cover the pot, reduce heat to low, and simmer for 20 minutes. Turn heat off and leave pot covered on the burner for 8 minutes. Remove cover and fluff rice with a fork.

SPICY MEXICAN RICE

Steps:

• Saute 1 chopped onion in 2 tablespoons vegetable oil in a saucepan over medium heat. Stir in 1 cup white rice and cook until toasted, 3 minutes. Add 1 2/3 cups water, 1 chopped plum tomato, 2 teaspoons tomato paste and 1/2 teaspoon each kosher salt and cumin; bring to a boil. Add 1 whole jalapeno. Cover; simmer 20 minutes. Remove from the heat and let sit 5 minutes. Discard the jalapeno. Top with cilantro.

SPICY RICE CASSEROLE

Steps:

• In a large skillet, cook sausage, cumin and garlic powder over medium heat until meat is no longer pink; drain. Add onions and green peppers; saute until crisp-tender., Dissolve bouillon in water; add to skillet. Stir in jalapeno, rice and rice seasoning packet; bring to a boil. Reduce heat and simmer, uncovered, until water is absorbed, 5-10 minutes.

ONE-POT SPICY VEGETABLE RICE

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.

SPICY CHICKEN FRIED RICE RECIPE

Steps:

• Heat 1 teaspoon oil in a large pan or wok to medium-high. Add the scrambled eggs and cook, stirring, until the eggs set and are nice and fluffy, about 2 minutes. Transfer to a bowl and set aside.
• Return the pan to medium heat and add 1 tablespoon oil. Add the chopped chicken, peppers, onion and carrot. Cook for 7-8 minutes, stirring a bit, until the chicken cooks through and the vegetables soften.
• Add the garlic, Chinese 5 spice, chili flake, chili paste, and salt and black pepper to taste. Stir and cook for 1 minute, until you can smell the gorgeous garlic.
• Add the butter and melt. Stir in the rice, green onions, soy sauce and fish sauce. Lightly stir fry the rice for 5 minutes, stirring a bit, until everything is combined.
• Stir in the sriracha, sesame oil and reserved scrambled eggs.
• Garnish and serve!

SPICY FISH AND RICE BAKE IN TOMATO SAUCE

Steps:

• Pre-heat the oven to 190°C / 375°F
• Peel the onions and chop into 1cm pieces.
• Cut the tomatoes and peppers into 1cm pieces
• Heat 2 tablespoons olive oil in a saucepan and saute the vegetables gently until the onions are translucent and the peppers have started to soften
• Make the stock by dissolving 1 vegetable stock cube in 1¼ cups of boiling water
• Add ½teaspoon chilli paste (or crushed chilli), ½ teaspoon salt, 1 teaspoon paprika and 2 tablespoons tomato puree to the stock and stir to combine
• Place the rice in a 7" x 9" baking dish
• Pour the stock over the rice
• Mix in the vegetables
• Submerge the fish in the stock/rice mixture
• Cover with a sheet of tinfoil
• Place in the pre-heated oven and bake for 30 minutes
• Remove from the oven and serve with rice and a fresh green salad

SPICY BAKED RICE

Steps:

• In a skillet, cook beef, green pepper, and onion until meat is browned and the veggies are tender; drain.
• Add the next 8 ingredients; mix well.
• Pour into a greased 2 quart casserole dish.
• Cover and bake at 350 degrees for 35 minutes.
• Uncover and sprinkle with cheese.
• Bake 10 minutes more or until cheese melts.

ONE POT CAJUN CHICKEN AND RICE

Steps:

• Rub olive oil all over chicken. Season with Cajun seasoning all over.
• In a large skillet over medium heat, melt butter. Once the butter is just melted, stir in the honey.
• Add chicken to the pan and brown for 1-2 minutes on each side. Transfer to a plate and set aside.
• Add rice, cajun, seasoning, and broth to the pan and give it a good stir. Bring to a boil.
• Reduce heat to a simmer (medium-low), return chicken to pan (place on top of rice), cover, and cook for 15-20 minutes until chicken is cooked through and rice is tender.
• Fluff rice with a fork and serve chicken and rice with a scoop of mangoes (or alternate option, see notes), fresh cilantro, and lime wedges for squeezing.

BAKED SPICY RICE

Steps:

• Combine all ingredients in a shallow greased 2-quart baking dish.
• Cover and bake at 350 for 45 minutes.
• Stir well, and bake, uncovered, 15 additional minutes or until liquid is absorbed and rice is tender.

SPICY BAKED COD

Steps:

• Put piece of fish in a gratin dish; sprinkle with spice and dot with butter.
• Put plastic wrap over dish and microwave until fish is done (about 3 minutes in my microwave).

SPICY RICE

Steps:

• Heat the margarine in a large heavy skillet. Saute the onion, green pepper, red pepper and habanero peppers until onion is soft and translucent. Remove from skillet and set aside. Rub the beef and chicken with seasoned salt. Heat 1 tablespoon oil in the skillet, and fry the meat until browned. Remove from heat and set aside.
• Heat 2 tablespoons oil in a large heavy skillet. Fry the uncooked rice, stirring occasionally until lightly browned. Stir in water and bouillon. Stir in peppers and meat. Season with garlic powder, salt and pepper. Cover, and simmer for 20 to 25 minutes, or until rice is tender.

SPICY RICE

Steps:

• Prepare rice as per instructions on packet (I sometimes use the rice left over from the previous night).
• Braise onions, butter and masala until golden brown.
• Add in mixed vegetables with little water.
• Once mixed vegetables are soft, add rice and salt, simmer for 3-5 minutes.
• Great with chicken, meat and fish, just change your masala for different flavours all the time.

SPICY RICE

Steps:

• In a sauce pan combine oil, onion and green pepper. Saute over medium heat until vegetables are tender. Sprinkle in cayenne pepper. Add heated chicken stock and tomatoes. Bring to a boil. Add rice and stir. Cover and reduce to a simmer. Continue simmering over low heat until all liquid is absorbed. Serve hot.