Bbq Rice Recipe Spicy 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.

Steps:

• Combine the ancho chile powder, sugar, ground fennel, cumin, 1 teaspoon salt, and 1/4 teaspoon ground pepper in a small bowl. Sprinkle 1 side of the marlin with about 1 teaspoon of the spice mixture. Heat oil in a large saute pan and sear the fish, spice-side down, until golden brown. Turn the fish over and cook for 3 to 4 minutes. Brush with the barbecue sauce, turn over, and cook for 30 seconds. Turn over and brush with more of the sauce. Keep warm. In the center of each of 4 dinner plates, place 2 heaping tablespoons of Spicy Yellow Rice with Red Beans. Place a marlin fillet on top of the rice at an angle. On one side of the marlin fillet, at the base of the mound of rice, place a dollop of Avocado Puree.
• Heat oil in a medium saucepan over medium-high heat. Add the onions and cook until soft. Add the garlic and cook 1 minute. Add the ancho, cumin, and cayenne and cook for 2 minutes. Add the rice and stir to coat each grain with the mixture. Add the water and saffron, and salt, to taste. Bring to a boil. Cover the pot, lower the heat, and cook for 12 to 15 minutes, until the water is absorbed and the rice is tender. Fold in the beans and green onions and re-season.
• Place avocado and lime juice in a food processor and process until smooth. Add the honey and pulse 3 times. Add the cilantro and pulse until just combined but there are still some flecks. Season with salt and pepper, to taste.

Steps:

• Heat the oil in a frying pan and cook the onion for 5 mins until soft. Add the pork and fry a few mins to brown it a little.
• Tip in the garlic, rice and paprika, stirring briefly. Stir the saffron into the bouillon, then pour this in as well. Add the pepper, cover the pan, reduce the heat and simmer for 25 mins before mixing in the beans. Cover and cook for 10 mins more.
• Add the prawns, cover again and cook for 2 mins until the rice has absorbed all the liquid. Stir in the parsley and serve with lemon wedges.