SPICY SPANISH-STYLE RICE
This Spanish rice-inspired spicy tomato rice recipe is super easy to make and is always a crowd-pleaser. When was the last time you had Spanish rice? You can substitute paprika for the chili powder.
Provided by Chef John
Categories Side Dish Rice Side Dish Recipes Spanish Rice Recipes
Time 45m
Yield 8
Number Of Ingredients 12
Steps:
- Melt butter in a pot over medium-low heat. Stir rice, jalapeno, green onion, and garlic together in the melted butter until rice is completely coated with butter. Add chili powder, cumin, salt, chipotle chile powder, and cayenne pepper; cook and stir until fragrant, about 1 minute.
- Stir chicken stock and tomato sauce into rice mixture. Bring to a simmer, cover the pot, reduce heat to low, and simmer for 20 minutes. Turn heat off and leave pot covered on the burner for 8 minutes. Remove cover and fluff rice with a fork.
Nutrition Facts : Calories 193.6 calories, Carbohydrate 39.1 g, Cholesterol 4 mg, Fat 2.1 g, Fiber 1.2 g, Protein 3.9 g, SaturatedFat 1.1 g, Sodium 435.5 mg, Sugar 1.1 g
SPICY MEXICAN RICE
Mexican rice is an everyday staple typically enjoyed with beans, avocado, eggs or your favorite protein. Add a subtle nudge of heat by dropping in a whole jalapeno while the rice is cooking!
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Saute 1 chopped onion in 2 tablespoons vegetable oil in a saucepan over medium heat. Stir in 1 cup white rice and cook until toasted, 3 minutes. Add 1 2/3 cups water, 1 chopped plum tomato, 2 teaspoons tomato paste and 1/2 teaspoon each kosher salt and cumin; bring to a boil. Add 1 whole jalapeno. Cover; simmer 20 minutes. Remove from the heat and let sit 5 minutes. Discard the jalapeno. Top with cilantro.
SPICY SAUSAGE AND RICE CASSEROLE
A spicy, tomatoey, sausage and rice dish.
Provided by MELISSA DEMAS
Categories Meat and Poultry Recipes Pork Sausage
Time 1h20m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a skillet, brown sausage and drain grease. Stir in rice, onion, garlic and peppers. Cook 5 minutes. Stir in tomatoes, chicken broth, salt, pepper and cayenne pepper. Pour into 9x13 inch pan.
- Bake for 1 hour or until rice is tender and most of the liquid is absorbed. Or, at this step, you can cover and freeze it.
Nutrition Facts : Calories 704.4 calories, Carbohydrate 36.5 g, Cholesterol 88.9 mg, Fat 53.2 g, Fiber 2.4 g, Protein 19.4 g, SaturatedFat 19 g, Sodium 1556.9 mg, Sugar 5 g
SPICY YUMMY RICE NOODLES
Steps:
- Place the rice noodles in a large bowl and cover with boiling water. Leave them to soak according to the packet instructions, but a couple of minutes before the time is up check and drain them, as you want them slightly under cooked and still have a bite as they will finish cooking in the sauce.
- To cook the vegetables, heat 2 tablespoons of the sesame oil in a wok (or use a large saute pan with deep sides or big saucepan). Add the onion and cook for a couple of minutes until just starting to soften then add the red bell pepper and broccoli. Stir well and leave to cook for about 3 minutes on a medium to high heat.
- Meanwhile put the remaining 1 tablespoon sesame oil, the tamari, chili jam, coconut milk, peanut butter and vegetable stock into a measuring cup and stir together until totally combined - the hot stock helps to soften the peanut butter, so it mixes together more easily.
- Pour the sauce into the wok with the vegetables and bring to a gentle simmer. Add the carrot ribbons and toss to combine. Be careful not to overcook the vegetables - they should be just cooked.
- Drain the noodles in a colander, shake well to get rid of any excess water and add to the wok with the vegetables and sauce. Gently mix everything together making sure the noodles are well coated in the sauce.
- Divide between bowls or tip onto a large serving platter and garnish with toasted, chopped peanuts and fresh cilantro leaves.
SPICY CHICKEN AND RICE
As a working mom with two kids, I have little time to prepare something hearty during the week. This recipe is easily tossed together in the morning and fabulous to come home to at night. Both of my picky eaters love it! -Jessica Costello, Westminster, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 5h50m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Place chicken in a 4- or 5-qt. slow cooker. In a large bowl, combine the tomatoes, green peppers, onion, garlic, paprika, salt, cumin and chipotle pepper; pour over chicken. Cover and cook on low for 5-6 hours or until chicken is tender., Remove chicken; cool slightly. Shred with two forks and return to the slow cooker. Stir in rice and beans; heat through. Garnish with cheese and sour cream.
Nutrition Facts : Calories 389 calories, Fat 7g fat (3g saturated fat), Cholesterol 59mg cholesterol, Sodium 817mg sodium, Carbohydrate 53g carbohydrate (10g sugars, Fiber 7g fiber), Protein 27g protein.
SPICY RICE SKILLET
Rice is nutritious, economical and easy to prepare. This zippy main dish is both delicious and satisfying. I've served it to countless guests.-Katherine Cruthis, Roe, Arkansas
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8-10 servings.
Number Of Ingredients 15
Steps:
- In a large skillet, cook the beef, onion and green pepper over medium heat until the meat is no longer pink; drain. Add the next eight ingredients. Simmer, uncovered, for 10 minutes. Add rice, sour cream and cheese; cook over low heat until cheese is melted, about 6-8 minutes, stirring occasionally (do not boil). Serve over corn chips.
Nutrition Facts : Calories 424 calories, Fat 23g fat (14g saturated fat), Cholesterol 100mg cholesterol, Sodium 976mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 2g fiber), Protein 25g protein.
A FRAGRANT, SPICY RICE
This recipe is a family favourite. It has wonderful textures; the softness of the rice combined with the crunchy almonds ... it's heaven! The spices can be altered to your tastes... I generally add quite a lot.
Provided by Julia
Categories World Cuisine Recipes Asian
Time 45m
Yield 6
Number Of Ingredients 20
Steps:
- In a pot, bring 2 1/2 cups broth to a boil. Mix in green onions and peas. Season with salt, 1 pinch garam masala, 1 pinch turmeric, and cayenne pepper to taste. Stir the basmati rice into the pot. Reduce heat to low, cover, and simmer 20 minutes.
- Melt the butter in a wok over medium-high heat. Cook and stir the mushrooms and garlic in the melted butter until lightly browned. Mix in green bell pepper and red bell pepper. Season with 1 teaspoon garam masala, 1 pinch turmeric, and cayenne pepper to taste. Stir in the lentils and 3/4 cup broth. Reduce heat to low. Cook 20 minutes, stirring occasionally, until lentils are tender.
- In a skillet over medium heat, cook the almonds, stirring frequently, until lightly browned. Remove from heat, and set aside.
- Increase wok heat to medium. Mix the rice into the wok with the vegetables and lentils. Cook and stir until all liquid has evaporated. Garnish with toasted almonds and cilantro sprigs to serve.
Nutrition Facts : Calories 330.6 calories, Carbohydrate 48.5 g, Cholesterol 7.6 mg, Fat 9.8 g, Fiber 9.4 g, Protein 12.8 g, SaturatedFat 2.4 g, Sodium 504.3 mg, Sugar 5.3 g
SPICY INDIAN RICE
Sara Buenfeld's delicious spicy rice is perfect served with your favourite curry
Provided by Sara Buenfeld
Categories Dinner, Lunch, Side dish
Time 30m
Number Of Ingredients 8
Steps:
- Fry the onions in the sunflower oil in a large frying pan for 10-12 minutes until golden.
- Fill a roomy saucepan with water, bring to the boil and tip in a heaped teaspoon of salt - the water will bubble furiously. Add turmeric and the cinnamon stick to the water. Pour in the rice, stir once and return to the boil, then turn the heat down a little so that the water is boiling steadily, but not vigorously. Boil uncovered, without stirring (this makes for sticky rice) for 10 minutes. Lift some out with a slotted spoon and nibble a grain or two. If they're too crunchy, cook for another minute and taste again. They should be tender but with a little bite. Drain the rice into a large sieve and rinse by pouring over a kettle of very hot water
- Stir the crushed seeds of the cardamom pods into the onions with the cumin seeds and fry briefly.
- Toss in a large handful of sultanas and roasted cashew nuts, then the hot drained rice. This is great with curry and will also give an exotic edge to grilled meat or fish.
SPICED RICE
For the perfect side to a knockout curry supper, try this nutty aromatic rice dish
Provided by John Torode
Categories Dinner, Side dish
Time 35m
Yield Serves 4
Number Of Ingredients 12
Steps:
- Fry the onions, bay and whole spices in the butter for 10 mins. Sprinkle in the turmeric, then add the curry paste and cook until aromatic. Add the rice and the raisins, stir and cook for a good few mins, then add the stock and bring to the boil. Cover with a tight-fitting lid and when really boiling lower the heat and cook for 10 mins. Turn the heat off but don't lift the lid and leave to sit for 20 mins.
- Stir in half the almonds and coriander, with the rest of the coriander and the almonds thrown over the top.
Nutrition Facts : Calories 472 calories, Fat 15 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 73 grams carbohydrates, Sugar 9 grams sugar, Fiber 3 grams fiber, Protein 17 grams protein, Sodium 1.58 milligram of sodium
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