Citrus Rice Recipes

Steps:

• In a large skillet, saute rice mix in butter until golden brown. Stir in water and contents of rice seasoning packet. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in peas, water chestnuts, marmalade and pepper. Cover and cook for 3-4 minutes or until rice and vegetables are tender.

Steps:

• In a large saucepan, saute celery and onions in butter until tender. Add rice; cook and stir for 5 minutes or until lightly browned. , Add the orange juice, water and salt. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until liquid is absorbed and rice is tender. , Remove from the heat. Gently stir in orange pieces; sprinkle with almonds.

Steps:

• Cook the chicken in a 10-inch nonstick skillet over medium-high heat for 10 minutes or until it's well browned on both sides. Remove the chicken from the skillet.
• Stir the stock, orange juice, onion and rice in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes.
• Return the chicken to the skillet. Cover and cook for 10 minutes or until the chicken is cooked though and the rice is tender. Stir in the parsley.
• Tip: For a special touch, cook orange slices in a nonstick skillet over medium-high heat until they're lightly browned. Serve over the chicken.

Steps:

• In a medium saucepan, bring water, broth, lemon juice and butter to a boil. Stir in rice, basil and lemon zest. Reduce heat; cover and simmer for 20 minutes. Let stand 5 minutes or until the water is absorbed. Before serving, sprinkle with lemon-pepper.

Steps:

• For the Rice Salad:
• Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Arrange the almonds in a single layer on a baking sheet. Bake for 5 to 6 minutes until lightly golden. Cool completely, about 15 minutes
• In a medium saucepan, bring the chicken stock, salt and oil to a boil over medium-high heat Stir in the rice. Cover the saucepan, reduce the heat, and simmer until all the liquid has been absorbed and the rice is tender, about 40 minutes. Remove the pan from the heat and let sit for 5 minutes. Using a fork, fluff the rice and place in a large serving bowl. Add the parsley, orange zest, half of the lemon zest, green onions, and 1/4 cup of the almonds. Toss well.
• For the Vinaigrette:
• In a blender, combine the olive oil, orange juice, lemon juice, soy sauce, honey, and cumin. Blend until smooth. Season with salt and pepper, to taste.
• Pour the vinaigrette over the rice mixture and stir well. Season with salt and pepper, to taste. Garnish with the remaining lemon zest and almonds.

Steps:

• Rinse the rice well several times until the water runs clean; drain thoroughly.
• Bring water to a boil in a lidded saucepan; stir in rice, bouillon, salt, orange and lemon zest, and the optional smashed garlic clove.
• Cover, reduce heat and simmer for about 20 minutes or until water has been absorbed. Do not stir during the cooking process to prevent gumming.
• Remove from heat, add optional green onions and fluff with fork.

Steps:

• For the chicken: Mix together soy sauce, sesame oil, lime juice, orange juice and garlic in a small bowl. Place chicken in a large zip-top bag and carefully pour soy mixture on top. Close the bag and massage to coat chicken in marinade. Place in refrigerator to marinate at least 30 minutes, or up to a few hours.
• Preheat a grill pan or outdoor grill for cooking over medium-high heat. Grease grill with olive oil. Grill chicken on both sides until char marks appear and internal temperature reaches 165 degrees F, about 10 minutes total. Allow chicken to rest for a few minutes, then slice.
• To serve: Scoop a large spoonful of Steamed Brown Rice into bowls. Top with sliced chicken. Drain a spoonful of the Pickles and place on top. Garnish bowl with jalapeno slices, cucumber, hoisin, cilantro and Sriracha Aioli. Serve with wedges of lime. Enjoy!
• Add rice, 2 cups water and a big pinch of salt to a small saucepot. Bring rice to a boil, then reduce to a simmer and cover. Let steam with the lid on until rice is tender, 25 to 30 minutes. Remove lid and fluff rice with a fork.
• Combine carrots, daikon, vinegar, sugar, salt and 1 cup water in a large bowl. Cover and refrigerate at least 30 minutes before using.
• Mix mayonnaise and sriracha together in a small bowl.

Steps:

• Place oranges and green pepper in a 5-qt. slow cooker coated with cooking spray. Top with chicken. Combine the next seven ingredients; pour over chicken. Cover and cook on low for 4-5 hours or until chicken juices run clear. Serve with rice.