Spicy Bown Rice Veracruz Recipes

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.

Steps:

• Heat oil in 10-inch nonstick skillet over medium-high heat. Cook rice, onion and garlic in oil 4 to 5 minutes, stirring frequently, until rice is toasted.
• Stir in remaining ingredients. Cover and cook over medium-low heat 5 minutes or until rice is tender.

Steps:

• 1. Heat oil in 10-inch nonstick skillet over medium-high heat. Cook rice, onion and garlic in oil 4 to 5 minutes, stirring frequently, until rice is toasted.2. Stir in remaining ingredients, Cover and cook over medium-low heat 5 minutes or until rice is tender.1 Serving: Calories 350 (Calories from Fat 45) Fat 5g (Saturated 1g) Cholesterol 0mg Sodium 960mg Carbohydrate 74g (Dietary Fiber 8g) Protein 10g % Daily Value: Vitamin A 26% Vitamin C 34% Calcium 10% Iron 16% Diet Exchanges: 4 Starch, 2 VegetableFrom "Betty Crocker's Cooking for Two." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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:

• 1. Heat oil in 10-inch nonstick skillet over medium-high heat. Cook rice, onion and garlic in oil 4 to 5 minutes, stirring frequently, until rice is toasted.2. Stir in remaining ingredients, Cover and cook over medium-low heat 5 minutes or until rice is tender.1 Serving: Calories 350 (Calories from Fat 45) Fat 5g (Saturated 1g) Cholesterol 0mg Sodium 960mg Carbohydrate 74g (Dietary Fiber 8g) Protein 10g o % Daily Value: Vitamin A 26% Vitamin C 34% Calcium 10% Iron 16% o Diet Exchanges: 4 Starch, 2 Vegetable

Steps:

• Combine 6 cups water, 2 cups rice, and 1 1/2 teaspoons salt in heavy large saucepan. Bring to boil over high heat. Reduce heat to medium, cover, and cook just until rice is tender, about 30 minutes. Stir in corn, then drain. Transfer rice mixture to large bowl. Refrigerate until cold, stirring occasionally, about 1 hour. Mix in green onions, bell peppers, and olives.
• Boil shrimp in large pot of boiling salted water until cooked through, about 3 minutes. Drain; set aside. Blend salsa, oil, lime juice, cumin, and lime peel in processor until dressing is smooth. Stir half of dressing into rice mixture. (Can be made up to 8 hours ahead. Cover shrimp, rice mixture, and remaining dressing separately and chill.)
• Mix shrimp and remaining dressing into rice mixture. Season salad with salt and pepper. Transfer salad to large platter. Garnish with lime wedges.