PERFECT LONG-GRAIN WHITE RICE
Cooking rice is simple to do but there is a trick to getting it to come out just right. Follow this foolproof technique and you'll end up with rice that's wonderfully tender, never mushy.
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 2
Steps:
- Combine the rice, salt and 1 1/2 cups water in a small saucepan and bring to a boil. Reduce heat to low, cover and simmer until all liquid is absorbed, about 18 minutes. Remove from heat and let sit, covered, for 10 minutes. Fluff with a fork before serving.
SWEET BELL PEPPER RICE
Normally a pepper and rice dish has a Mexican or Spanish kind of flair to it. I wanted something a little more Italian, and this is what I came up with.
Provided by Joey Joan
Categories Side Dish Rice Side Dish Recipes
Time 50m
Yield 4
Number Of Ingredients 13
Steps:
- Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, 20 to 25 minutes.
- Heat oil in a large skillet over medium-high heat. Cook and stir onion in the hot oil until tender, about 3 minutes. Add garlic and continue to cook and stir until onion is translucent, 2 to 3 minutes more. Stir green bell pepper and red bell pepper into onion mixture; cook until tender, about 5 minutes. Season with basil, oregano, black pepper, and salt.
- Pour wine into vegetable mixture and reduce heat to medium low. Simmer until liquid is reduced, about 5 minutes. Stir rice into vegetables. Top with Parmesan cheese before serving.
Nutrition Facts : Calories 238 calories, Carbohydrate 42.4 g, Cholesterol 1.1 mg, Fat 4.2 g, Fiber 2 g, Protein 4.6 g, SaturatedFat 0.8 g, Sodium 76.9 mg, Sugar 2.2 g
RICE WITH ONIONS
Steps:
- In a saucepan or sturdy casserole dish, heat the butter and oil. When hot, add the onions, and saute over medium to high heat 2 to 3 minutes. Stir in the thyme, bay leaves and rice, mixing until the rice is coated with butter and oil.
- Add the chicken stock, salt and pepper. Bring to a strong boil, stirring occasionally, over high heat. Then reduce the heat to very low, cover with a tight-fitting lid and cook about 20 minutes.
- Fluff the rice with a fork and remove bay leaf. Serve immediately with mussels.
Nutrition Facts : @context http, Calories 345, UnsaturatedFat 4 grams, Carbohydrate 61 grams, Fat 7 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 2 grams, Sodium 628 milligrams, Sugar 4 grams, TransFat 0 grams
BELL PEPPER AND RICE PILAF
Categories Herb Pepper Rice Side Fall Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 8 to 10
Number Of Ingredients 9
Steps:
- Melt butter in heavy large pot over medium heat. Add onion and bell peppers and sauté until tender, about 12 minutes. Add rice, cumin and chili powder; stir 1 minute. Add broth and bring to boil, stirring occasionally. Cover pot. Reduce heat to medium-low and simmer until rice si tender and broth is absorbed, about 25 minutes. Season pilaf to taste with salt and pepper. Sprinkle with cilantro and serve.
SWEET PEPPER RICE
This tasty, colorful side dish is a lovely complement to many entrees. The peppers and rice make a nice texture, with a sprinkling of parsley for a gourmet touch. -Betty Nickeles, Tampa, Florida
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In a small skillet or saucepan, saute the rice and garlic in butter until rice is browned. Add broth; bring to a boil. Reduce heat; add the peppers, oregano, salt and pepper. Cover and simmer for 15 minutes or until rice is tender. Fluff with a fork. Sprinkle with parsley.
Nutrition Facts : Calories 240 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 674mg sodium, Carbohydrate 41g carbohydrate (2g sugars, Fiber 2g fiber), Protein 5g protein.
RICE WITH PEPPERS AND CORN
Steps:
- Heat butter in a saucepan and add onion, sweet pepper and saffron.
- Add rice, salt, pepper and broth and bring to boil. Cover and cook 15 minutes.
- Meanwhile, cut and scrape kernels from ear of corn. There should be about 3/4 cup. Stir corn into the rice mixture and cover. Cook about 2 minutes longer and serve
Nutrition Facts : @context http, Calories 253, UnsaturatedFat 1 gram, Carbohydrate 50 grams, Fat 4 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 503 milligrams, Sugar 3 grams, TransFat 0 grams
AWESOME RICE PILAF
Rice combined with a medley of vegetables and spices. A great side dish with chicken and pork. Leftovers are great for lunch the next day.
Provided by tooshay
Categories Side Dish Rice Side Dish Recipes Pilaf
Time 55m
Yield 8
Number Of Ingredients 17
Steps:
- Melt butter in a large saucepan over medium heat; cook and stir carrots, celery, red bell pepper, onion, and garlic until the vegetables begin to soften, about 5 minutes.
- Gently stir rice, corn, and peas into vegetables to combine. Pour chicken broth, soy sauce, and Worcestershire sauce into rice mixture. Season with lemon pepper, parsley, thyme, saffron, salt, and black pepper, bring to a boil, and reduce heat to low. Cover and simmer until rice is tender, about 20 minutes. Remove from heat and let pilaf stand covered until grains are separate, 10 to 15 more minutes.
Nutrition Facts : Calories 366.2 calories, Carbohydrate 71.1 g, Cholesterol 11.4 mg, Fat 5.3 g, Fiber 4.6 g, Protein 8.3 g, SaturatedFat 3 g, Sodium 379.5 mg, Sugar 3 g
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