RICE WITH GREEN PEPPER AND JALAPENO
Provided by Melissa d'Arabian : Food Network
Categories side-dish
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Melt the butter in a large sauce pan. Then add the jalapeno, onions and green peppers, sprinkle with salt and cook over medium heat until tender, about 5 minutes. Add the garlic and stir. Add the rice and cook over medium-high heat, stirring frequently, until the rice is golden, about 5 minutes. Turn the heat up to high and add 2 cups water and the stock. Bring to a boil, cover tightly, and reduce the heat to a simmer for 20 minutes. Remove from the heat and let rest, still covered, 3 minutes longer. Sprinkle with the lime zest and juice before serving.
JALAPENO BASMATI RICE
Make and share this Jalapeno Basmati Rice recipe from Food.com.
Provided by morganlazarra
Categories Rice
Time 45m
Yield 2 cups, 2 serving(s)
Number Of Ingredients 5
Steps:
- Sautee jalapeno in butter in a small pot with a tight lid.
- When pepper has softened, add rice and stir for a minute.
- Add water/boullion to the pot and bring to a boil.
- Lower heat and simmer about 40 mins, until rice is done.
Nutrition Facts : Calories 394.2, Fat 8.5, SaturatedFat 4.2, Cholesterol 15.3, Sodium 52.1, Carbohydrate 71.7, Fiber 3.3, Sugar 0.9, Protein 7.5
BASMATI RICE
Steps:
- Cook the butter and onions over medium heat until translucent, about 3 minutes. Add the rice and toss until all of the grains are coated with the butter. Add the water and salt, cover and cook until the water is absorbed and the rice is tender, about 15 to 20 minutes. Turn off the heat and allow to sit covered for 5 to 10 minutes. Add the scallions and parsley, fluff with a fork, and serve.
COCONUT LIME RICE BOWL WITH ROASTED CORN, JALAPENOS, AND CHICKEN
This fusion dish takes flavors tortillas, roasted corn, and jalapenos from Mexico, coconut milk & lime from the Caribbean, and melds them into a delicious dish that will have you craving more.
Provided by Uncle Ben's
Categories Trusted Brands: Recipes and Tips UNCLE BEN'S®
Time 50m
Yield 4
Number Of Ingredients 17
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly spray a baking sheet with non-stick cooking spray.
- Heat coconut oil in a saucepan over medium heat. Cook and stir rice 1 minute. Add coconut milk and stir to combine. Increase heat and bring to a boil; reduce heat to low. Cover and cook 35 minutes. Cover; remove from heat. Let sit 10 minutes.
- Fluff rice with a fork. Stir in the lime zest, lime juice, and salt to taste. Cover and keep warm.
- Cut tortillas into 1/4-inch strips. Place strips on prepared baking sheet. Bake in preheated oven until crisp, about 30 minutes.
- To char peppers, hold jalapeno pepper with tongs and hold over the flame of a gas stove or directly on the burner of an electric stove, turning about every 30 seconds. Continue until all sides are charred, about 5 minutes. Immediately place pepper in a small ziptop plastic bag and seal shut. Repeat with second pepper. Allow peppers to return to room temperature, 5 to 10 minutes. Remove the skin. Cut off stem, remove seeds (if desired), and dice.
- Spray nonstick skillet with cooking spray; place over medium-high heat. Cook and stir corn until it begins to brown, 1 to 3 minutes. Transfer corn to a bowl.
- Heat oil in the same skillet over medium-high heat. Add chicken, chili powder, and cumin. Cook and stir until chicken is no longer pink, 2 to 3 minutes. Stir in beans and corn and cook until heated through, about 5 minutes.
- Place rice in the bottom of a bowl; top with chicken mixture, chopped tomatoes, and a dollop of sour cream. Serve with tortilla strips.
Nutrition Facts : Calories 1054.3 calories, Carbohydrate 109.9 g, Cholesterol 39.3 mg, Fat 60.6 g, Fiber 16.5 g, Protein 33.8 g, SaturatedFat 41.2 g, Sodium 717.6 mg, Sugar 6.1 g
CILANTRO RICE
Borrowing from the fresh flavors of arroz verde and reminiscent of Chipotle's cilantro-lime rice, this simple dish is a low-effort, high-reward accompaniment to all good things, such as pork chops and crispy tofu. Though diced fresh onion could season the rice, onion powder is a savory bedrock with its concentration of umami, especially once bloomed in oil. This aromatic dish plays to the strengths of the cilantro plant: The stems cook with the rice, lending their peppery brightness, and the tender leaves confetti the dish for a final viridescent flourish.
Provided by Eric Kim
Categories grains and rice, side dish
Time 35m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Melt the butter in a medium saucepan over medium heat. Add the oil, then stir in the onion powder and cilantro stems until fragrant, about 30 seconds. Add the rice and stir until oil-slicked, just a few seconds.
- Add 1 1/2 cups water, raise the heat to high and bring to a simmer. Reduce the heat to low, cover the saucepan and cook until all of the water is absorbed, 17 to 20 minutes. Remove from the heat and let the rice sit, covered, to steam for 10 more minutes.
- Fold in the salt, cilantro leaves, jalapeño and lime juice. Taste for seasoning, adding more salt and lime juice as desired.
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JALAPENO RICE - LITTLE BROKEN
From littlebroken.com
5/5 (1)Total Time 40 minsCategory SideCalories 229 per serving
- Heat olive oil in a medium saucepan over medium heat. Add jalapeno and cook until softened, about 2-3 minutes. Stir in garlic and cook for 30 seconds or until fragrant, stirring constantly.
- Add rice and stir to coat with olive oil. Cook, stirring frequently until the rice is toasted, about 3-4 minutes.
- Add chicken broth and salt. Bring to a simmer. Reduce heat to low, cover, and simmer for 15-20 minutes or until all of the broth is absorbed.
- Remove the saucepan from the heat and let the rice steam for 5 minutes, covered. Fluff with a fork.
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