Spicy Brown Rice Food

MEXICAN BROWN RICE

Steps:

• Preheat the oven to 375 degrees Fahrenheit. In a food processor or blender, combine the tomatoes, onion and garlic, and blend until smooth. In a liquid measuring cup, measure out 2 cups of the tomato mixture and discard the rest.
• Warm the olive oil in a medium Dutch oven* over medium heat until shimmering. Add the rice and jalapeño and cook, stirring occasionally, for about 2 to 3 minutes.
• Add the vegetable broth (watch out for splatters), tomato mixture, tomato paste (add a little extra if you're using fresh tomatoes that aren't super flavorful), and salt. Stir to combine, then increase the heat to medium-high and bring the mixture to a boil.
• Cover the pot with the lid and carefully transfer it to the oven. Bake until the liquid is absorbed (the rice will look dry when you take off the lid, but don't worry) and the rice is tender, about 1 hour 15 minutes to 1 hour 30 minutes, stirring halfway through cooking.
• Stir in the cilantro and season to taste with additional salt, if necessary (I often add another 1/4 to 1/2 teaspoon). If you'd like spicier rice, add a pinch of red pepper flakes and stir again. Serve with lime wedges on the side.

PERFECT BROWN RICE

Steps:

• Rinse the rice in a fine-mesh sieve under cold water for 30 seconds. Drain.
• Combine the rice, salt and 2 cups water in a wide, medium saucepan and bring the water to a boil. Reduce the heat to low, cover and simmer until all liquid is absorbed, about 30 minutes. Remove from the heat and let sit, covered, for 10 minutes. Fluff with a fork before serving.

SPICY BROWN RICE SALAD

Steps:

• Cook rice. While still hot mix with olive oil, vinegars, salt, pepper, and tarragon.
• Let stand to cool for at least an hour. Add remaining ingredients.
• To increase protein in this dish, garnish with crumbled hard boiled egg.

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.

ONE PAN SPICY RICE

Steps:

• Heat the oil in a large nonstick pan that has a lid, then fry the garlic and curry paste over a medium heat for 1 minute, until it smells toasty.
• Tip the rice into the pan with the stock, chickpeas and raisins and stir with a fork to stop the rice from clumping. Season with salt and pepper, then cover and bring to the boil. Reduce to a medium heat and cook for 12-15 minutes or until all the liquid has been absorbed and the rice is tender.
• Squeeze the excess water from the spinach with your hands. Tip it into the pan along with 2 tbsp of hot water and fluff up the rice with a fork, making sure the spinach is mixed in well. Toss in the cashews. Serve drizzled with natural yogurt if you like.

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.

SPICY CAULIFLOWER & HALLOUMI RICE

Steps:

• Bring a large pan of salted water to the boil and cook the cauliflower for 5 mins over a high heat, adding the spinach for the final 2 mins. Drain and set aside.
• Heat the oil in a large frying pan or shallow casserole dish and fry the onion over a medium heat for 5 mins. Turn up the heat, add the halloumi, cook for a further 5 mins, then add the garlic, ginger, turmeric and curry powder, and cook for 1 min more. Stir through the rice, cauliflower and spinach to warm everything through, adding 1 tbsp water if it looks a little dry. Season and scatter over the chilli.

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.

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.

SPICY BROWN RICE

Steps:

• Fix minuet rice as directed on box.
• Add your soy sauce less or more ta taste.
• Add your wasabi paste less or more to taste.
• Enjoy.