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rice

Recipes with Rice

Easy Chicken and Rice Soup

Add to ❤ Favorites The perfect soup for a cold day or if you have a cold! It also makes a great weeknight meal. Ingredients for 4 servings 1 tablespoon extra-virgin olive oil 1 medium yellow onion, chopped 2 garlic cloves, minced 2 medium carrots, chopped 2 celery ribs, cut into 1/2-inch-thick slices 4 fresh thyme sprigs 1 bay leaf 2 quarts chicken stock or broth (we use low sodium) 1 cup of water 1 cup long grain white rice 2 cups shredded cooked chicken (can use rotisserie chicken) Kosher salt and freshly ground black pepper, to taste Read the Instructions here  

Chicken Taco Rice Skillet

Add to ❤ Favorites This Chicken Taco Rice Skillet makes the perfect flavor packed weeknight dinner! Ingredients for 6 servings 3 tablespoons extra virgin olive oil 1 cup finely chopped white onion 1 tablespoon minced garlic 5 boneless skinless chicken thighs 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1 packet Old El Paso Chicken Taco Seasoning, divided 2 cups dry rice, white or brown 1 cup black beans 1 cup sweet corn 1 cup chopped fresh cilantro leaves Read the Instructions here  

Steamed Pork with Rice Powder

Add to ❤ Favorites Ingredients for 4 servings 1 pound pork belly 1 teaspoon minced ginger 2 teaspoons Shaoxing wine 1 piece of fermented bean curd (white or red) 1 tablespoon spicy bean sauce (or regular bean sauce) 1 teaspoon five spice powder ½ teaspoon sugar 6 tablespoons long grain rice 3 tablespoons sweet rice ¼ teaspoon Sichuan peppercorns ¼ of a star anise 1 pound taro (or potato) ½ cup water 2 teaspoons light soy sauce 1 scallion, finely chopped Read the Instructions here  

Baked Butternut Squash Risotto

Add to ❤ Favorites Ingredients 2 Tablespoons extra-virgin olive oil 1/2 cup finely diced onion 2 garlic cloves, grated 1 teaspoon finely chopped fresh rosemary 1 1/2 cups Arborio rice Coarse salt and ground pepper, to taste 1/2 cup dry white wine 4 cups peeled and diced butternut squash 4 cups vegetable stock Freshly grated Parmesan cheese, for garnish, optional Read the Instructions here  

Middle Eastern Rice – Mejadra

Add to ❤ Favorites Mejadra is an ancient dish that is hugely popular throughout the Arab world. it’s a fragrant aromatic spiced rice (but not spicy) combined with sweet crunchy onion. Ingredients for 4 servings 2 tbsp olive oil 2 tsp cumin seeds 1½ tbsp coriander seeds 1 cup basmati rice (or long grain) 1¼ cup water (see notes) 1 tin lentils, drained (400g / 14oz) ½ tsp ground turmeric 1½ tsp ground cinnamon 1 tsp sugar 1 tsp salt Black pepper Crispy Fried Onions 3 large or 4 small onions, very finely sliced 1 cup / 250 ml vegetable or sunflower oil Salt Read the Instructions here  

Poached Coconut Chicken with Brown Rice

Add to ❤ Favorites Poached coconut chicken with brown rice – fresh and creamy with spring onions, coriander and lime. Ingredients for 2 servings 2 chicken breasts 2 tsps olive oil 1 400ml can coconut milk 1 Tbsp fish sauce juice of 1 lime 1 large packet microwave brown rice 1/2 cup chopped spring onions 1/3 cup chopped coriander 1/3 cup roasted peanuts (optional) Read the Instructions here  

Feta and Strawberry Tabouleh

Add to ❤ Favorites Feta and strawberry tabouleh is a great twist on a Middle Eastern favorite. Florida strawberries brighten the salad, adding color and a welcome sweetness. Ingredients for 8-10 servings For the dressing: ½ medium purple onion, sliced very thinly (about 2½ oz or 70g) 2 tablespoons or 30ml fresh lime or lemon juice ¼ teaspoon sea salt Black pepper – few good grinds from your pepper mill ¼ cup or 60ml extra virgin olive oil For the salad: 1 cup or 210g bulgur wheat (3¼ cups or 613g when soaked and drained) 1 bunch green onions, just the green part, chopped (about 11/4 oz or 35g) 1 very large bunch (about 5⅓ oz or 150g) cilantro 8 oz or 227g yellow cherry tomatoes, halved 14 oz or 400g strawberries, hulled and quartered 7 oz or 200g feta, crumbled (I prefer the sheep’s milk type.) Read the Instructions here  

Chicken and Wild Rice Soup

Add to ❤ Favorites A comforting chicken and wild rice soup full of herbs and veggies. Ingredients for 4-6 servings 4 tablespoons olive oil, divided 1 cup sliced celery 1 cup sliced carrots 1 cup chopped onion 2 cloves garlic, minced ½ cup white wine ½ teaspoon kosher salt, plus more to taste if needed ¼ teaspoon freshly ground black pepper ½ teaspoon dried thyme 2 bay leaves 4 cups chicken broth,divided ¼ cup flour (I use Wondra as it’s less likely to form lumps) 8 ounces wild rice, cooked in broth or salted water according to package instructions 2-3 boneless, skinless chicken breasts, cooked and shredded (or any leftover chicken) 1 cup half and half, warmed in the microwave. Read the Instructions here  

Kale and Bacon Risotto

Add to ❤ Favorites Ingredients for 8 servings 3 slices bacon, chopped 1 small onion, small dice 1 teaspoon fine sea salt 1 teaspoon dried thyme 1/2 teaspoon red pepper flakes 1 bag (10 ounce) Tuscan Kale 2 cups arborio rice 4 cups hot chicken or vegetable stock 3-4 tablespoons cold butter, cut into pieces Read the Instructions here  

One Pot Cheesy Mexican Beef and Rice

Add to ❤ Favorites This one pot recipe is easy, hearty, comfort food and it’s packed with flavor and texture from the taco-seasoned ground beef, sautéed onions, salsa, tomatoes, corn, rice, cilantro, and cheese. It has all the ingredients you’d find in a burrito, minus the wrap, and made in a skillet. Ingredients for 6 servings 2 tablespoons olive oil one pound ground beef (I used 85% lean) one small/medium sweet Vidalia or yellow onion, peeled and diced small one .25-ounce packet taco seasoning (I used medium, reduced sodium) one 14.5 ounce can petite diced tomatoes (I used no salt-added) 3/4 cup red salsa (I used medium Herdez) 3/4 cup water 3/4 cup long-grain rice, uncooked (I used white) 1/2 teaspoon freshly ground black pepper, or to taste 3/4 cup corn (I used frozen, straight from freezer) 1 1/2 to 2 cups finely shredded Mexican cheese blend (or your favorite cheese blend) 3 to 4 tablespoons fresh cilantro, finely chopped avocado, guacamole, sour cream, etc. for garnishing, optional Read the Instructions here  

Shrimp Fried Rice

Add to ❤ Favorites Ingredients for 4 cups – serving For the rice : 2 cups uncooked jasmine rice 1½ cups water 1 tablespoon dark soy sauce 2 teaspoons regular soy sauce ½ teaspoon turmeric For the dish : 3 tablespoons canola oil, divided 2 eggs, beaten 12 ounces shrimp, peeled and deveined (51 to 60 size) 1 medium onion, diced ¼ teaspoon salt or to taste ¼ teaspoon sugar ¼ teaspoon sesame oil Freshly ground white pepper 1 cup chopped snow peas 1 scallion, chopped 1 tablespoon Shaoxing wine Read the Instructions here  

Risotto alla Boscaiola

Add to ❤ Favorites This includes mushrooms (dried porcini and fresh local mushrooms) as well as Italian pork sausages. This risotto is earthy and flavoursome. Ingredients for 4 servings 2 good quality italian pork sausages 1/2 glass of white wine extra virgin olive oil 1/2 brown onion, finely diced 400g various mushrooms (I used a mix of swiss brown and large field mushrooms), wiped clean and sliced/diced depending on type of mushroom 25g dried porcini mushrooms 2 cups risotto rice (I use Carnaroli) 4 cups chicken stock 50g unsalted butter at room temperature 75g grated parmigiano cheese salt (as needed) 1/2 bunch parsley, leaves picked and chopped finely Read the Instructions here