ta name="google-site-verification" content="LnUtT_d1nKFEi6qCVRa2VtURKXcUowdpcm2UMwFTZUk" /> hummus recipes: May 2011

Tuesday, May 31, 2011

Honey Teriyaki Chicken with Ripe Pineapple Spears and Black and White Rice Balls


The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Honey Teriyaki Chicken with Ripe Pineapple Spears and Black and White Rice Balls recipe. Enjoy a collection of quick & easy rice recipes and learn how to make Honey Teriyaki Chicken with Ripe Pineapple Spears and Black and White Rice Balls.   

Total Time: 40 min
Prep 15 min
Cook 25 min

Yield: 4 servings
Level: Easy

Ingredients


2 cups water
1 tablespoon butter
1 teaspoon salt, eyeball it
1 rounded cup white rice
2 tablespoons black sesame seeds, toasted white sesame seeds may be substituted
4 boneless, skinless chicken breasts
4 boneless, skinless chicken thighs
Vegetable oil, for drizzling
Salt and pepper
1 cup chicken broth or water
1-inch ginger root, peeled and chopped
1/4 cup honey
1/2 cup teriyaki sauce
1 tablespoon toasted sesame oil
4 scallions, thinly sliced
1 ripe pineapple

Directions

Preheat a grill pan or large griddle over medium high heat.

Bring water to a boil in a small covered pot. Add butter, salt and rice to the pot. Return the water to a boil. Reduce heat to simmer and replace cover. Simmer 18 minutes and remove rice from heat. Take the lid off the pot to cool rice a bit. Scoop rice into balls with an ice cream scoop and your hands. Dampen hands with water to work with rice if it is very sticky. Set rice balls on a plate and sprinkle with black sesame seeds.

While your rice is cooking, lightly coat chicken with oil, salt and pepper. Place chicken on hot grill and cook 6 minutes on the first side.

While chicken is cooking, bring chicken broth and ginger to a boil. Stir in honey. When honey has dissolved into broth, add teriyaki sauce and sesame oil and reduce heat to simmer.

Turn chicken and coat liberally with honey teriyaki sauce using a basting brush. Cook chicken 4 minutes, turn again and baste liberally again with sauce, then cook 2 minutes longer. Remove chicken to a plate. Garnish chicken with sliced scallions.

While chicken cooks on the second side, peel and cut a ripe pineapple into 8 spears. Cut off top and bottom of pineapple. Set pineapple upright and trim away skin in strips from top to bottom. Halve pineapple lengthwise and quarter each 1/2, lengthwise. The core is edible, but may be trimmed if you wish. Pineapple can be very acidic. Spears set in cold water for just 1 minute will keep the fruit from stinging your lips when it is eaten. Serve with chicken and rice balls

Recipe courtesy Rachael Ray
Show: 30 Minute Meals Episode: Backyard Luau Picnic

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More Rice Recipes:

Chicken and Rice Casserole
Spanish Chicken Cutlets and Olive Rice with Artichokes and Piquillo Peppers
Latin Chicken and Rice Pot
Spanish Chicken and Rice Soup
Chicken & chorizo jambalaya
Chargrilled chicken with rice, spinach & pea pulao

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Thursday, May 26, 2011

Yemeni Chicken with Potato in Oven Recipe


The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Yemeni Chicken with Potato in Oven Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Yemeni Chicken with Potato in Oven.

Preparation time :     20 minutes
Cooking time :     1 hour, 30 minutes

Serves: 6 persons

Ingredients

5 medium potatoes or 1250 g, cut into medium slices
2½ cups water or 625 ml
4 cloves garlic, crushed
½ cup coriander leaves or 35 g, chopped
2 cubes MAGGI® Chicken Bouillon
½ teaspoon ground black pepper
½ teaspoon ground cardamom
½ teaspoon ground cinnamon
½ teaspoon ground cumin
1 tablespoon corn flour
1 whole chicken, cut into 8 pieces
¼ cup lemon juice

Preparation


In a saucepan add water, crushed garlic, chopped coriander (reserve 2 tablespoons of coriander for garnish), MAGGI® Chicken Bouillon cubes, spices and corn-flour. Bring to boil and simmer for 5 minutes with constant stirring until the sauce slightly thickens.

In a 30cm x 24cm baking dish arrange the potatoes slices.

Pour prepared sauce to the potato then arrange on top the chicken pieces and bake in a 200˚C oven for 1 hour 30 minutes or until potatoes and chicken are cooked.

Pour lemon juice on top of the baked dish and garnish with the remaining chopped coriander then serve.

Cooking tips : Cover with aluminum foil if the chicken is roasted but the potato is not yet cooked.

Serving tips : Serve this dish with green salad.

Nutritional Information:

Fats :     26.00 g
Protein :     35.00 g
Carbohydrate :     38.00 g
Energy :     535.00 Kcal 

More Middle Eastern Recipes:

Lebanese Chicken and Potatoes
Middle Eastern Chicken Pot and Butter-Nut Couscous
Roast chicken with couscous & pine nut stuffing
10-minute couscous salad
Summer couscous salad
Herby salmon & couscous parcels

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Arabic Style White Rice Recipe


The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Arabic Style White Rice Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Arabic Style White Rice.

Preparation time :     10 minutes
Cooking time :     1 hour

Serves: 5 persons

Ingredients

7 cups water or 1750 ml
4 cubes MAGGI® Chicken Bouillon
2 tablespoons vinegar, white
3 cups basmati rice or 600 g
½ cup butter or 100 g
1½ teaspoons ground turmeric
1 medium green bell pepper, sliced

Preparation

Add water, MAGGI® Chicken Bouillon cubes and vinegar to a large pot and bring to boil.

Add the rice and cook for 10 minutes or until the rice is almost tender. Drain in a strainer.

Heat half the quantity of butter in a large saucepan, add turmeric and bell pepper and cook for 2-3 minutes.

Add the cooked rice and spread the rest of butter on top of rice without stirring.

Cover and cook on very low heat for 1 hour or until rice is cooked.

Fluff up the rice using a wooden fork in order to become yellow and white mixed colors.

Serve on a large serving dish, placing the crispy golden rice layer on top.

Nutritional Information:

Fats :     19.00 g
Protein :     9.70 g
Carbohydrate :     98.00 g
Energy :     607.00 Kcal

More Middle Eastern Food Recipes:

Middle Eastern rice pudding
Lebanese rice and noodles
Middle Eastern Chickpea & Rice Stew
Shish Taouk with White Rice
Middle Eastern-style lamb shanks with saffron rice
Lemony rice & peas
 
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Wednesday, May 25, 2011

Maple Pecan Rice Pudding Recipe


The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Maple Pecan Rice Pudding recipe. Enjoy a collection of quick & easy rice recipes and learn how to make Maple Pecan Rice Pudding. 

Yield: 6 servings

Ingredients

3/4 cup raisins
3 tablespoons bourbon, such as Makers Mark
3/4 cup white basmati rice
1/2 teaspoon kosher salt
5 cups half-and-half, divided
1/2 cup sugar
1 extra-large egg, lightly beaten
1 teaspoon pure vanilla extract
1/4 cup pure maple syrup, plus extra for serving (optional)
1/2 teaspoon natural maple flavoring
3/4 cup toasted pecans, chopped

Directions

In a small bowl, combine the raisins and bourbon. Set aside.

Combine the rice and salt with 1 1/2 cups water in a medium heavy-bottomed stainless steel saucepan. Bring it to a boil, stir once, and simmer, covered, on the lowest heat for 8 to 9 minutes, until most of the water is absorbed. (If your stove is very hot, pull the pan halfway off the burner.)

Stir in 4 cups of half-and-half and the sugar and bring to a boil. Simmer uncovered for 25 to 30 minutes, until the rice is very soft and the pudding is thick. Stir often, particularly toward the end. Slowly stir in the beaten egg and continue to cook for 1 minute. Off the heat, add the remaining cup of half-and-half, the vanilla, maple syrup, maple flavoring, and the raisins with any remaining bourbon. Stir well. Pour into a bowl, and place a piece of plastic wrap directly on top of the pudding to prevent a skin from forming. Cool slightly, add the pecans, and serve warm or chilled. Drizzle each serving with extra maple syrup, if desired.

Copyright 2010, Ina Garten, All Rights Reserved
Show: Barefoot Contessa Episode: Cooking with Rice

More Rice Recipes:

Coconut and Black Rice Pudding
Dirty Rice Pudding
Dirty Rice with Smoked Sausage
Spanish Style Beef and Rice
Spanish Rice
Arroz: Spanish Rice

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Sunday, May 22, 2011

Fried Cauliflower with Tahini Sauce Recipe


The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Fried Cauliflower with Tahini Sauce Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Fried Cauliflower with Tahini Sauce.

Prep Time: 20 Min | Cook Time: 15 Min | Ready In: 35 Min

Ingredients

1/3 cup tahini
2 cloves garlic, minced
1 tablespoon chopped fresh parsley
1/4 cup water
1/4 cup fresh lemon juice
salt and pepper to taste
6 cups vegetable oil for frying
1 head cauliflower, cut into florets

Directions

1. Whisk together the tahini, garlic, parsley, water, and lemon juice together in a bowl until no lumps of tahini remain. Season to taste with salt and pepper, and set aside.

2. Heat oil in deep-fryer to 375 degrees F (190 degrees C).

3. Fry half of the cauliflower florets in the hot oil until they turn golden brown, about 8 minutes. Drain on a paper towel-lined plate. Repeat with the remaining florets. Serve immediately with the tahini sauce.

Nutritional Information

Amount Per Serving  Calories: 301 | Total Fat: 29.2g | Cholesterol: 0mg

More Middle Eastern Recipes:

Muhammara with Crudites
White Bean Hummus
White Bean and Roasted Eggplant Hummus
Spicy Hummus: Quick Chickpea Spread
Babaganoush
Chunky Vegetable Hummus Spread

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Lebanese Chicken and Potatoes Recipe


The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Lebanese Chicken and Potatoes Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Lebanese Chicken and Potatoes.

A traditional Lebanese dish of baked chicken and potatoes. Unbelievably simple, but ever so delicious.

Prep Time: 15 Min | Cook Time: 1 Hr | Ready In: 1 Hr 15 Min

Ingredients

8 cut up chicken pieces
8 medium potatoes, peeled and quartered
salt to taste
ground white pepper to taste
4 cloves garlic, crushed
1/2 cup extra virgin olive oil
1 cup fresh lemon juice

Directions

1. Preheat oven to 425 degrees F (220 degrees C).

2. Place chicken and potatoes in a large baking dish. Season generously with salt and white pepper.

3. In a bowl, stir together garlic, olive oil, and lemon juice. Pour over chicken and potatoes. Cover dish with foil.

4. Bake in preheated oven for 30 minutes. Remove foil, increase heat to 475 degrees F (245 degrees C), and cook until chicken and potatoes are golden, about 30 minutes.

Nutritional Information

Amount Per Serving  Calories: 592 | Total Fat: 30.5g | Cholesterol: 65mg

More Middle Eastern Recipes:

Middle Eastern Chicken Pot and Butter-Nut Couscous
Roast chicken with couscous & pine nut stuffing
10-minute couscous salad
Summer couscous salad
Herby salmon & couscous parcels
Chicken Tagine with Couscous

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Friday, May 20, 2011

Coconut and Black Rice Pudding Recipe


The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Coconut and Black Rice Pudding recipe. Enjoy a collection of quick & easy rice recipes and learn how to make Coconut and Black Rice Pudding.  


Total Time: 1 hr 15 min
Prep 15 min
Inactive 30 min
Cook 30 min
Yield: 4 servings
Level: Easy

Ingredients

3 cups cooked black rice
1/2 cup sugar
1 (13 1/2-ounce) can coconut milk, divided
1 cup white chocolate
2 tablespoons purple colored sugar, for decoration
4 fortune cookies

Directions

In a large pot, stir together the cooked rice with the sugar and all but 1/4 cup coconut milk. Bring to a simmer, reduce the heat to low, and cook, covered, stirring occasionally, until the rice is very soft and the milk is thick, about 30 minutes.

While the rice pudding is cooking, place the white chocolate in a medium glass bowl and place over a small pot of simmering water to melt, making sure to stir frequently. You can also melt the chocolate in the microwave at 15 second intervals until melted and smooth. Place the colored sugar into a small bowl. Dip half of each fortune cookie in the white chocolate then into the colored sugar and place on a wax paper-lined sheet tray. Allow the chocolate to set in a cool place for about 30 minutes.

To serve, scoop the rice pudding into serving glasses, drizzle with the remainder of the coconut milk, and serve with an embellished fortune cookie.

Recipe courtesy Sandra Lee
Show: Semi-Homemade Cooking Episode: Asian Banquet

More Rice Recipes:

Dirty Rice Pudding
Dirty Rice with Smoked Sausage
Spanish Style Beef and Rice
Spanish Rice
Arroz: Spanish Rice
Smoky Spanish Rice 

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Dirty Rice Pudding Recipe


The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Dirty Rice Pudding recipe. Enjoy a collection of quick & easy rice recipes and learn how to make Dirty Rice Pudding. 

Total Time: 1 hr 30 min
Prep 20 min
Inactive 30 min
Cook 40 min
Yield: 6 to 8 servings
Level: Intermediate

Ingredients

7 cups whole milk
1/3 cup granulated sugar
1 1/2 vanilla bean pods, scraped, divided
1 orange, zested
1 star anise
1 cinnamon stick
1 teaspoon salt
1/2 teaspoon ground cardamom
1 bay leaf
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/8 teaspoon black pepper
1 cup Arborio rice
1/2 cup mixed dried fruits, such as prunes, raisins, apricots, guava, golden raisins, chopped
1 lime, juiced
1 lemon, juiced
1-ounce sliced almonds, toasted
1-ounce pistachios, toasted
1 1/2 cups sweetened whipped cream, plus more for garnishing, if desired

Directions

In a 2-quart saucepan combine the milk, sugar, 1 vanilla bean pod and scraped seeds, orange zest, star anise, cinnamon, salt, cardamom, bay leaf, allspice, nutmeg and black pepper. Bring to a boil, reduce to a low simmer and cook until the flavors are well incorporated, about 10 minutes. Strain, return the milk to the saucepan discarding the spices and add the rice to the pan. Cook the rice, stirring occasionally, until tender, about 25 to 27 minutes. Remove from the heat and transfer to a heatproof bowl to cool.

While the rice is cooling, combine the dried fruit in a small saute pan with the lime and lemon juices and the scraped seeds from the remaining 1/2 vanilla bean and the scraped seeds Bring to a boil and remove from the heat. Allow to cool completely and place in a food processor with the almonds and pistachios. Pulse until it forms a near paste. Remove from the food processor and add to the rice, which should be cooled to warm by now. Stir to combine. Add the whipped cream to the rice in 2 or 3 additions, folding gently to combine.

Serve warm or at room temperature, garnished with additional sweetened whipped cream, if desired.

Recipe courtesy Emeril Lagasse, 2007
Show: Emeril Live Episode: Divine Desserts

More Rice Recipes:

Dirty Rice with Smoked Sausage
Spanish Style Beef and Rice

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Dirty Rice with Smoked Sausage Recipe


The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Dirty Rice with Smoked Sausage recipe. Enjoy a collection of quick & easy rice recipes and learn how to make Dirty Rice with Smoked Sausage.  

Total Time: 40 min
Prep 10 min
Cook 30 min
Yield: 6 to 8 servings
Level: Easy

Ingredients

2 cups long grain white rice
5 cups chicken stock, divided
2 tablespoons vegetable oil
1 pound smoked pork sausage, sliced
1 clove garlic, minced
1 large onion, chopped
1 stalk celery, chopped
1 medium green bell pepper, chopped
1/4 teaspoon cayenne
1/4 cup chopped fresh parsley leaves
Kosher salt and freshly ground black pepper

Directions

Make the rice, in a medium saucepan combine the rice and chicken stock. Bring to a boil, reduce the heat and simmer until all the stock is absorbed into the rice, about 20 minutes.

Meanwhile heat oil in a heavy-bottomed saute pan over medium-high heat. Brown the sausage. Once browned, add the garlic, onion, celery, and green bell pepper. Cook until softened, about 5 minutes. Season with salt and pepper. Add 1 cup chicken stock and cayenne. Cook until the stock has reduced a little. Add the cooked rice and parsley and stir thoroughly. Taste and season with salt and pepper, if necessary.

Recipe courtesy The Neelys
Show: Down Home with the NeelysEpisode: Girl Power

More Rice Recipes:

Spanish Style Beef and Rice
Spanish Rice
Arroz: Spanish Rice
Smoky Spanish Rice
Dandelion Green Gumbo with Good Thyme Rice
Red Chard and Rice

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Tuesday, May 17, 2011

Spanish Style Beef and Rice Recipe


The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Spanish Style Beef and Rice recipe. Enjoy a collection of quick & easy rice recipes and learn how to make Spanish Style Beef and Rice. 

Total Time: 30 min
Prep 10 min
Cook 20 min
Yield: 4 servings
Level: Easy

Ingredients

2 cups beef stock
1 3/4 cups water
1 tablespoon butter
2 cups white enriched rice
1 tablespoon extra-virgin olive oil, 1 turn of the pan
1 2/3 pounds ground sirloin
Salt and pepper
1 large onion, finely chopped
4 cloves garlic, chopped
1 green bell pepper, seeded and finely chopped
1 tablespoon Worcestershire sauce
2 cups tomato sauce
1/4 teaspoon ground cloves
2 teaspoons ground cumin, 1/3 palmful, twice
1/4 cup chopped flat-leaf parsley, a couple of handfuls
Spicy Chopped Salad with Tortillas, recipe follows

Directions

Heat beef stock, water and butter to a full boil. Add rice, reduce heat and cover pot. Cook 20

minutes, until tender and liquids are absorbed.

Heat a large, deep skillet over medium high heat. Add oil and beef and season with salt and pepper. Brown meat, 2 or 3 minutes. Add onion, garlic, bell pepper, Worcestershire. Cook together 5 to 7 minutes, until veggies are just tender. Add tomato sauce, cloves, cumin and parsley. Bring mixture up to a bubble and reduce heat to low.

Combine cooked rice with meat mixture and serve with Spicy Chopped Salad wit and Taco Dressing, recipe follows. Reserve 1/2 of the beef and rice and freeze for stuffed peppers for another meal. Recipe follows.

* Please note: You can also choose to make the stuffed peppers in their entirety, then freeze and microwave when ready to serve for 12 to 15 minutes on high. Reheat with loose plastic over the dish to keep the peppers from splattering. If you do not have a carousel microwave, rotate peppers once during the reheating of your peppers.

Stuffed Peppers with Beef, Rice, Spinach and Cheese

4 long, mild to medium chile peppers, such as moderate heat poblano or mild Italian cubanelle
1 tablespoon extra-virgin olive oil, plus some for drizzling
1 clove garlic, cracked
10 ounces triple washed spinach, stems removed and coarsely chopped
Salt and pepper
1/2 cup beef broth or chicken broth
3 cups leftover Spanish style beef and rice
1 cup tomato sauce
2 cups shredded Monterey Jack, smoked cheddar or pepper jack cheese

Preheat a griddle or grill pan. Seed chile peppers. Drizzle peppers with a little oil and grill over medium high to high heat 3 or 4 minutes on each side, until tender. Transfer peppers to a broiler pan or baking sheet, hollow side up.

Place a small skillet on the stove top and add 1 tablespoon, 1 turn of the pan, olive oil and a crushed clove of garlic. Heat over medium flame and add spinach in bunches until it is all wilted and is giving off liquid. Season greens with salt and pepper. Remove spinach and drain. Set aside.

Preheat broiler to high.

Defrost beef and rice in microwave oven. Combine 1/2 cup broth and defrosted rice in the skillet you cooked the spinach in and reheat over medium flame. Add 1 cup tomato sauce and heat through.

Pile spinach and hot beef and tomato rice into peppers, mounding them up in the center of each pepper. Top liberally with grated cheese and melt cheese under broiler 3 to 5 minutes, then serve.

Yield: 4 servings

Preparation time: 10 minutes

Cooking time: 15 to 20 minutes
Ease of preparation: easy

Spicy Chopped Salad with Tortillas
2 hears romaine lettuce, chopped
3 tablespoons canned or jarred sliced jalapenos, drained
3 tablespoons salad olives, Manzanilla with pimento, drained
1 vine ripe tomato, seeded and chopped
1/2 red onion, chopped
 cup broken tortilla chips, any variety
2 tablespoons taco sauce
1 lime, juiced
2 tablespoons chopped cilantro or flat-leaf parsley
1/4 cup olive oil, eyeball it
Salt and pepper

Combine salad ingredients in a bowl, toss with tortilla chip pieces. In a second bowl, combine taco sauce, lime juice, cilantro or parsley. Whisk in olive oil in a slow stream until dressing is combined. Toss salad with dressing to combine and coat ingredients evenly, then serve.

Yield: 4 servings
Preparation time: 10 minutes
Cooking time: none
Ease of preparation: easy

Recipe courtesy Rachael Ray
Show: 30 Minute Meals Episode: Fast and Freezable

More Rice Recipes:

Spanish Rice
Arroz: Spanish Rice
Smoky Spanish Rice
Dandelion Green Gumbo with Good Thyme Rice
Red Chard and Rice
Chicken with Roasted Red Pepper, Chorizo and Sweet Pea Sauce over Rice

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Spanish Rice Recipe - How to Make Spanish Rice


The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Spanish Rice recipe. Enjoy a collection of quick & easy rice recipes and learn how to make Spanish Rice. 

Yield: 4 servings

Ingredients

1 (2-inch) piece tocino (fat back), cut into 4 equal pieces
1 Spanish onion, diced
4 cups rice
8 cups water
2 tablespoons bijol (tumeric)
2 bay leaves

Directions

In a deep pot, render the tocino over medium heat. When oil lightly coats the bottom of the pan, saute the onions until translucent. Add the rice, tossing until heated. Add the water and bring to a boil. Add in the bay leaves and bijol.

Cook until most of the water is absorbed at medium heat. Then cover and cook at very low heat until done, approximately 20 minutes.

Recipe courtesy Alex Garcia
Show: Melting Pot Episode: Nuevo Latino Grandparents' Kitchen

More Rice Recipes:

Arroz: Spanish Rice
Smoky Spanish Rice
Dandelion Green Gumbo with Good Thyme Rice
Red Chard and Rice
Chicken with Roasted Red Pepper, Chorizo and Sweet Pea Sauce over Rice
Chicken and basil fried rice

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Arroz: Spanish Rice Recipe


The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Arroz: Spanish Rice recipe. Enjoy a collection of quick & easy rice recipes and learn how to make Arroz: Spanish Rice.   

Total Time: 30 min
Cook 30 min
Yield: Yield: 10 servings

Ingredients

1 tablespoon lard or solid vegetable shortening
1 1/2 cups long grain rice
1/4 large onion, finely chopped
2 or 3 cloves garlic, finely chopped
2 whole tomatoes from a 15-ounce can
1/4 cup liquid from canned tomatoes
40-ounce can chicken broth (30 ounces used total)

Directions

Open can of tomatoes and chicken broth and set aside. These ingredients have to be added quickly, so have them ready.

Heat lard or shortening in a saucepan on medium-high. Add rice, stirring constantly. When rice is brown, immediately add the onion and garlic and stir so it is evenly mixed. Quickly add the 2 tomatoes (squish them with your hand). Add 1/4 cup of liquid from the can of tomatoes and 3/4 of the entire amount of chicken broth. Bring to a full boil, cover and reduce heat to medium-low. Let simmer until rice is tender and most of broth has evaporated, about 20 to 30 minutes. (The remaining broth can be added if rice is still a little hard) Remove rice from heat and leave covered until ready to serve.

The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network?s kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes.

Recipe courtesy Laura Holmes
Show: Calling All Cooks Episode: Pork chops with Red Chile Pepper Sauce

More Rice Recipes:

Smoky Spanish Rice
Dandelion Green Gumbo with Good Thyme Rice
Red Chard and Rice
Chicken with Roasted Red Pepper, Chorizo and Sweet Pea Sauce over Rice
Chicken and basil fried rice
Barbecued pork fried rice

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Smoky Spanish Rice Recipe


The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Smoky Spanish Rice recipe. Enjoy a collection of quick & easy rice recipes and learn how to make Smoky Spanish Rice.  

Total Time: 26 min
Prep 1 min
Inactivie 5 min
Cook 20 min      
Yield 6 servings
Level: Easy

Ingredients

1 1/2 cups converted long-grain rice (recommended: Uncle Ben's)
1 (15-ounce) can diced tomatoes (recommended: Hunt's)
1 (4-ounce) can diced green chiles (recommended: Ortega)
2 tablespoons chipotle taco seasoning (recommended: Ortega)
3 1/3 cups water

Directions

Combine all ingredients in a saucepan and bring to boil. Reduce heat to medium-low and simmer, covered, for 20 minutes. Remove from heat. Let stand covered for 5 minutes. Fluff with a fork and serve.

Recipe courtesy Sandra Lee
Show: Semi-Homemade Cooking Episode: Money Saving Menu

More Rice Recipes:

Dandelion Green Gumbo with Good Thyme Rice
Red Chard and Rice
Chicken with Roasted Red Pepper, Chorizo and Sweet Pea Sauce over Rice
Chicken and basil fried rice
Barbecued pork fried rice
Cantonese fried rice

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Dandelion Green Gumbo with Good Thyme Rice Recipe


The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Dandelion Green Gumbo with Good Thyme Rice recipe. Enjoy a collection of quick & easy rice recipes and learn how to make Dandelion Green Gumbo with Good Thyme Rice. 

Total Time: 40 min
Prep 10 min
Cook 30 min
Yield: 4 servings
Level: Easy

Ingredients

4 tablespoons extra-virgin olive oil, divided
1 cup white rice, such as Carolina brand
6 cups chicken or vegetable stock
4 to 5 sprigs fresh thyme
2 tablespoons butter
4 cloves garlic, finely chopped
3 to 4 ribs celery from the heart, chopped with greens
1 red bell pepper, chopped
1 large yellow onion, chopped
Salt and pepper
1 teaspoon sweet paprika, 1/3 palm full
1 bay leaf, fresh or dried
3 tablespoons all-purpose flour
1 bottle pale beer
3 to 6 teaspoons hot sauce (recommended: Frank's Red Hot) medium to spicy heat level
1 tablespoons Worcestershire sauce, eyeball it
1 (15-ounce) can petite diced, crushed or stewed tomatoes
4 to 5 cups, 2 bundles, dandelion greens, stemmed and chopped
1/4 teaspoon grated nutmeg
2 teaspoons lemon zest
2 scallions, finely chopped

Directions

Heat a sauce pot over medium heat. Add 2 tablespoons extra-virgin olive oil and rice. Toast rice 2 minutes, add 2 cups stock and thyme sprigs and bring to a boil. Cover the pot, reduce heat to simmer and cook 18 minutes or until tender.

Heat a soup pot over medium to medium high heat. Add 2 tablespoons extra-virgin olive oil, 2 turns of the pan, and 2 tablespoons butter to the pot. When butter melts into oil, add garlic, celery, bell pepper and onion and season with salt, pepper and paprika. Cook to soften veggies, 5 minutes. Add bay leaf and flour and cook the flour another minute. Stir in the beer and reduce the liquid by half, a minute or so. Add hot sauce, Worcestershire and tomatoes. Add 1 quart stock to the pot, stir in the greens and season with nutmeg. Raise heat to bring to a quick boil then simmer 15 minutes until greens are no longer bitter. Adjust seasonings, to taste.

Uncover rice and add lemon zest and scallions. Remove the thyme stems and fluff rice with a fork. Remove bay from gumbo. Scoop up gumbo and top with scoops of rice and serve.

Recipe courtesy Rachael Ray
Show: 30 Minute Meals Episode: Gumbo Machine

More Rice Recipes:

Red Chard and Rice
Chicken with Roasted Red Pepper, Chorizo and Sweet Pea Sauce over Rice
Chicken and basil fried rice
Barbecued pork fried rice
Cantonese fried rice
Special fried rice with BBQ duck

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Red Chard and Rice Recipe


The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Red Chard and Rice recipe. Enjoy a collection of quick & easy rice recipes and learn how to make Red Chard and Rice. 

Total Time: 30 min
Prep 10 min
Cook 20 min
Yield: 4 servings
Level: Easy

Ingredients

2 tablespoons extra-virgin olive oil
3 to 4 slices bacon, or 1 (1/8-inch thick) slice of speck, finely chopped
2 cloves garlic, grated
1 small bunch red chard, stemmed and chopped
Freshly grated nutmeg
Kosher salt and freshly ground black pepper
1/2 teaspoon smoked sweet paprika or sweet paprika
1 cup white rice
1 3/4 cups chicken stock or water

Directions

Heat the extra-virgin olive oil in a saucepot over medium heat. Add the bacon, cook 2 minutes, then add the garlic and stir 1 minute. Add the chard and season with a little nutmeg, salt, pepper, and paprika. When the chard is wilted add the rice and stir 1 minute more. Add the stock or water and bring to a boil. Reduce the heat to a simmer and cover the pot. Cook 15 to18 minutes, or until the rice is tender. Fluff with a fork and serve.

Recipe courtesy Rachael Ray
Show: 30 Minute Meals Episode: Holy Moley 

More Rice Recipes:

Chicken with Roasted Red Pepper, Chorizo and Sweet Pea Sauce over Rice
Chicken and basil fried rice
Barbecued pork fried rice
Cantonese fried rice
Special fried rice with BBQ duck
Five spice chicken and fried rice

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Sunday, May 15, 2011

Middle Eastern syrup muffins recipe


The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Middle Eastern syrup muffins Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Middle Eastern syrup muffins.

Makes 12

Ingredients

2 1/2 cups (375g) self-raising flour
185g caster sugar
Grated rind and juice of 2 oranges
1/2 cup thick Greek yoghurt, plus extra to serve
1/3 cup (80ml) milk
1 egg
100g unsalted butter, melted, cooled

Syrup
Zest and juice of 2 oranges
1/2 cup (110g) caster sugar
1 tbs orange flower water*

Method

1. Preheat the oven to 180°C and grease a 12-hole muffin pan.
  
2. Sift flour into a large bowl, add sugar and grated orange rind and juice. Place the Greek yoghurt, milk and egg in a separate bowl and beat together, then stir in the melted butter. Add the yoghurt mixture to the flour mixture, stir to combine and divide between the muffin pans. Bake for 20 minutes.
  
3. While the muffins are cooking, place the orange zest and juice and sugar in a saucepan over low heat and stir until the sugar dissolves. Simmer for 5 minutes, then add the orange flower water. Place the warm muffins on serving plates, prick a few holes in each with a skewer and pour over the warm syrup. Serve with an extra dollop of yoghurt.

Notes
Orange water is available from Middle Eastern and selected gourmet food stores.

Source
delicious. - April 2004, Page 90
Recipe by Valli Little

More Middle Eastern Dessert Recipes:

Middle eastern rosewater cakes
Pistachio & Almond Baklava
Pistachio & cardamom baklava
Turkish Doughnuts with Rose Hip Syrup
Othmaliye Bil-Kishta
Shabakiyah 

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Middle eastern lamb & cranberry pizzas recipe


The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Middle eastern lamb & cranberry pizzas Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Middle eastern lamb & cranberry pizzas.

Ingredients (serves 4)

1 1/2 tbs olive oil, plus extra to brush and drizzle
1 onion, chopped
350g lamb mince
1/2 tsp ground cinnamon
1/4 cup sweetened dried cranberries (Craisins), soaked in a little boiling water for 15 minutes
Two 24cm plain round pizza bases
1 cup (260g) hummus
2 tbs toasted pine nuts*
2/3 cup chopped flat-leaf parsley leaves
2/3 cup crumbled feta
Lemon wedges, to serve

Method

1. Preheat the oven to 230°C.
  
2. Heat oil over low heat in a frypan and gently cook the onion, stirring, for 12-15 minutes or until it starts to caramelise. Add lamb and cook for 4-5 minutes or until browned. Stir in the cinnamon and drained cranberries and season to taste.
  
3. Brush the pizza bases with a little extra oil, then heat in the oven for about 5 minutes or until lightly browned.
  
4. Spread the pizza bases with the hummus, sprinkle with the mince mixture, then add pine nuts, parsley and feta. Drizzle with a little extra olive oil and return to the oven for 2 minutes until warmed through.
  
5. Serve with lemon wedges to squeeze.

Notes
Pine-nuts are available ready-toasted from supermarkets.

Source
delicious. - December 2005, Page 124
Recipe by Valli Little

More Middle Eastern Bakery & Pastry Recipes:

Turkish pizza
Turkish lamb pizza with pumpkin & lentils
Middle Eastern spiced lamb pizza
Turkish Vegetarian Pizza
Turkish Bread Pizza
Middle Eastern Pastries  

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Tomatoes Stuffed with Rice Recipe


The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Tomatoes Stuffed with Rice recipe. Enjoy a collection of quick & easy rice recipes and learn how to make Tomatoes Stuffed with Rice.  

Total Time: 45 min
Prep 15 min
Cook 30 min
Yield: 4 servings
Level: Intermediate

Ingredients

1 cup Arborio rice (or other short-grain white rice)
6 ripe but firm large tomatoes
4 tablespoons olive oil, plus extra for drizzling
Salt and freshly ground black pepper
1 garlic clove, minced
3 tablespoons chopped fresh basil leaves
2 tablespoons chopped fresh Italian parsley leaves
1/4 cup grated Parmesan

Directions

Cook the rice in a medium saucepan of boiling salted water, stirring periodically, until just cooked through, about 10 minutes. Drain. Rinse the rice under cold running water. Set the rice aside.

Preheat the oven to 350 degrees F.

Cut a 1/2-inch thick slice off the top of each tomato; reserve the tomato tops. Cut and scoop the seeds, pulp, and juice from each tomato into a small bowl. Reserve 1/4 cup of the tomato juice and pulp.

Oil the bottom of an 8 by 8-inch baking dish with 2 tablespoons of the olive oil. Place the hollowed tomatoes in the prepared dish.

Toss the rice with the reserved tomato juice and pulp. Add garlic, basil, parsley, Parmesan, the remaining 2 tablespoons of olive oil, and salt and pepper, to taste. Combine well.

Spoon the rice mixture into the hollowed tomatoes, mounding slightly. Sprinkle leftover stuffing on the bottom of the pan. Drizzle entire dish with olive oil. Place the reserved tomato slices atop the tomatoes. Bake until the rice is heated through, about 20 minutes. Serve hot or at room temperature.

Recipe courtesy Giada De Laurentiis
Show: Everyday Italian Episode: Easter Celebration

More Rice Recipes:

Chicken and Rice Casserole
Spanish Chicken Cutlets and Olive Rice with Artichokes and Piquillo Peppers
Latin Chicken and Rice Pot
Spanish Chicken and Rice Soup
Chicken & chorizo jambalaya
Chargrilled chicken with rice, spinach & pea pulao

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Saturday, May 14, 2011

Carrot Bran Muffins with Streusel Topping

This is a great recipe: Streusel Carrot Muffins from Kim Boyce's Good to the Grain. It's a coffee cake disguised as muffins. But it has all the healthy breakfast stuff like lots of oat bran, whole grain flour, carrots and not so much sugar. That said, I couldn't leave the recipe alone.

I didn't have spelt flour. So I substituted with sorghum flour which I have left from way back when I experimented with gluten free baking. My carrots are tiny so I grated 4 of them. I got 2 cups and ended up using all of it. I didn't have allspice. So I upped the cinnamon and added a bit of cloves. I didn't want to melt butter. So I used oil. I didn't have buttermilk. So I substituted with soy milk and lemon juice.

The muffins came out moist, mildly spicy with sweet, buttery and crunchy streusel. I knew streusel was the key so I went all out - followed the recipe to the T (well - except I substituted whole wheat flour for spelt flour.) What a great idea to incorporate bran in the toppings. Here's what I ended up using:



Ingredients - adapted from Kim Boyce's Good to the Grain
  • 1 cup sorghum flour

  • 3/4 cup all purpose flour

  • 1/4 cup oat bran

  • 1 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • 1 teaspoon salt

  • 2 teaspoons ground cinnamon

  • 1/2 teaspoon ground cloves

  • 2 tablespoons light tasting olive oil

  • 1/2 cup brown sugar

  • 1 large egg

  • 1 cup soy milk mixed with juice from 1 lemon

  • 2 cups grated carrot


Streusel
  • 1/3 cup whole wheat flour

  • 2 tablespoons oat bran

  • 3 tablespoons raw sugar

  • A pinch of salt

  • 3 tablespoons cold butter


Directions
  1. Preheat the oven to 350 degrees. Line a muffin pan with liners. (I didn't want a mess from all the crumbs when trying to extract the muffins from the pan. Normally I don't use liners with muffins.) I got 11 muffins from this recipe.

  2. Combine sorghum flour, all purpose flour, oat bran, baking powder, baking soda, salt, cinnamon and cloves in a large bowl.

  3. In another clean bowl, whiks oil, sugar, egg and soy milk + lemon juice together. Add to the flour mixture. Add grated carrots. Fold the ingredients together until only a few streaks remain.

  4. Spoon into the prepared muffin pan. Set aside.

  5. Make the streusel. In a clean bowl, combine all the streusel ingredients. Rub everything together with fingertips until the mixture resembles coarse crumbs. Sprinkle over the batter.

  6. Fill the empty space with water. Bake for 25 minutes. Let cool in the pan for a few minutes. Remove from the pan and let cool on a cooling rack.

Friday, May 13, 2011

Cinnamon Sugar Cupcakes

These don't sound very exciting but they tasted divined. Imagine a cross of sugar donuts and cinnamon bread. The secret is cinnamon sugar. Generous amount of both cinnamon and sugar on top of the cupcakes gives them a boost of cinnamon plus crunchy texture above a velvety smooth cream cheese frosting. Before you know it, you already inhale the whole thing into your belly.



Ingredients for 28 - 30 cupcakes
  • 2 sticks butter at room temperature

  • 2 cups sugar

  • 4 large eggs

  • 2 3/4 cups all purpose flour

  • 1 teaspoon baking powder

  • 1 teaspoon baking soda

  • 1 teaspoon salt

  • 2 teaspoon ground cinnamon

  • 1 cup buttermilk (I used 1 cup of soy milk plus juice from two lemon.)


Directions
  1. Preheat the oven to 350 degrees. Line cupcake pan with liners.

  2. With an electric mixer, beat sugar with butter for a few minutes until light and fluffy. Add eggs one at a time. Beat well between each addition. Scrape the bowl with a spatula a couple of times.

  3. In a clean bowl, combine flour, baking powder, baking soda, salt and cinnamon.

  4. Alternately stir in the flour mixture and buttermilk into the butter in 3 batches using the lowest setting of the food processor until no streaks are left.

  5. Spoon into the prepared muffin pan up to 3/4 full depending on how big you want the cupcakes. (I only filled to half full.) Bake for 18 to 22 minutes or until the cupcakes start to brown on the edges and a skewer inserted in the middle comes out clean. Rotate the pan half way through the baking time.

  6. Let cool in the pan for a few minutes. Turn out and cool on a cooling rack.


Frosting
  • 1 80z package cream cheese at room temperature

  • 1 stick butter at room temperature

  • 1 cup confectioner sugar

Cinnamon Sugar
  • 3 tablespoons sugar

  • 3 teaspoons ground cinnamon

Directions
  1. Mix sugar and cinnamon in a bowl. Set aside.

  2. With a clean electric mixer, beat cream cheese, butter and confectioner sugar until fluffy start with a low setting and gradually go up.

  3. Frost the cooled cupcakes. Dip them in cinnamon sugar.

Wednesday, May 11, 2011

Sweet Couscous with Nuts and Dried Fruit Recipe


The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Sweet Couscous with Nuts and Dried Fruit Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Sweet Couscous with Nuts and Dried Fruit.

Cook Time: 2 min | Level: Easy | Yield: 4 to 6 servings

Ingredients

2 1/3 cups water
1/2 cup sugar
1/3 cup dried cranberries
1/3 cup dried apricots, chopped
1/3 cup dried cherries, chopped
2 1/2 cups (about 1 pound) couscous
1/2 cup coarsely chopped toasted slivered almonds
1/2 cup coarsely chopped toasted and skinned hazelnuts
1/4 cup extra-virgin olive oil, if desired

Directions

In a medium saucepan, combine the water, sugar, cranberries, apricots, and cherries. Bring the mixture to a boil over medium-high heat, stirring constantly, until the sugar has dissolved, about 2 minutes. Stir in the couscous and remove the pan from the heat. Cover the pan with a tight fitting lid until the couscous has absorbed all of the cooking liquid, about 5 to 7 minutes.

Using a fork, fluff the couscous to break up any lumps. Add the almonds and hazelnuts and toss. Spread the mixture evenly on a baking sheet until completely cooled, about 10 minutes.

Transfer the couscous to an airtight container and store in the refrigerator.

Serving Suggestion: Drizzle the couscous with 1/4 cup of extra-virgin olive oil for a moister texture.

Recipe courtesy Giada De Laurentiis, 2008
Show: Everyday Italian Episode: Healthy Snacks

More Middle Eastern Recipes:

Middle Eastern Chicken Pot and Butter-Nut Couscous
Roast chicken with couscous & pine nut stuffing
10-minute couscous salad
Summer couscous salad
Herby salmon & couscous parcels
Chicken Tagine with Couscous

Save and share Sweet Couscous with Nuts and Dried Fruit recipe 

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Middle Eastern Chicken Pot and Butter-Nut Couscous Recipe


The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Middle Eastern Chicken Pot and Butter-Nut Couscous Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Middle Eastern Chicken Pot and Butter-Nut Couscous.

Cook Time: 25 min | Level: Easy | Yield: 4 servings

Ingredients

1/4 cup extra-virgin olive oil, eyeball it
1 1/2 pounds boneless skinless chicken thighs, chopped into bite-sized pieces
1 onion, thinly sliced
3 cloves garlic, grated or chopped
1 cup shredded carrots
1 fresh bay leaf
1 teaspoon smoked paprika
1 teaspoon ground cumin
1 teaspoon coriander
Pinch ground cinnamon
Salt and freshly ground black pepper
3/4 cup chopped dried fruits - pick 1 or combine: figs, pitted dates, apricots, sultanas
1 lemon, zested and juiced
3/4 cup pitted mixed olives, chopped
4 cups chicken stock, divided
2 tablespoons butter
3 tablespoons pine nuts
1/4 cup slivered or sliced almonds
1 1/2 cups couscous
Handful flat-leaf parsley, chopped

Directions

Heat the extra-virgin olive oil in a deep skillet over medium-high heat. When the oil ripples add the chicken and brown 3 to 4 minutes on each side. Add the onions, garlic, carrots, bay leaf and season with spices, salt and pepper, cook 5 to 6 minutes. Stir the fruits into the chicken and vegetables, add the zest of the lemon, olives and 2 1/2 cups of stock. Reduce heat to low and simmer 10 minutes more. Sprinkle with lemon juice and turn off heat. Remove bay leaf.

While chicken simmers, melt butter in a sauce pot over medium heat. Add nuts and lightly toast for a couple of minutes. Add 1 1/2 cups stock and bring up to a boil then stir in couscous. Cover and let stand 5 minutes.

Serve chicken over couscous, or vice versa, and garnish with parsley.

Recipe courtesy Rachael Ray
Show: 30 Minute Meals Episode: Chicken Goes Abroad

More Middle Eastern Recipes:

Roast chicken with couscous & pine nut stuffing
10-minute couscous salad
Summer couscous salad
Herby salmon & couscous parcels
Chicken Tagine with Couscous
Moroccan-style couscous with roast beef

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Sunday, May 8, 2011

Chicken and Rice Casserole Recipe


The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Chicken and Rice Casserole recipe. Enjoy a collection of quick & easy rice recipes and learn how to make Chicken and Rice Casserole.  

Cook Time: 30 min | Level: Easy | Yield: 6 servings

Ingredients

2 tablespoons butter or vegetable oil
1 medium onion, peeled and diced
3 cups diced, cooked chicken
2 (14 1/2-ounce) cans green beans, drained and rinsed
1 (8-ounce) can water chestnuts, drained and chopped
1 (4-ounce) jar pimentos
1 (10 3/4-ounce) can condensed cream of celery soup
1 cup mayonnaise
1 (6-ounce) box long-grain wild rice, cooked according to package directions
1 cup grated sharp Cheddar
Pinch salt

Directions

Preheat oven to 350 degrees F.

Heat butter or oil in a small skillet over medium heat. Add onion and saute until translucent, about 5 minutes. Remove from heat and transfer to a large bowl.

Add all remaining ingredients to bowl and mix together until thoroughly combined.

Pour into a greased 3-quart casserole dish. Bake for 20 to 25 minutes or until bubbly. Let stand for a few minutes before serving.

Recipe courtesy Paula Deen
Show: Paula's Party Episode: Paula to the Rescue

More Rice Recipes:

Spanish Chicken Cutlets and Olive Rice with Artichokes and Piquillo Peppers
Latin Chicken and Rice Pot
Spanish Chicken and Rice Soup
Chicken & chorizo jambalaya
Chargrilled chicken with rice, spinach & pea pulao
Chipotle Cashew Chicken with Brown Rice

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Spanish Chicken Cutlets and Olive Rice with Artichokes and Piquillo Peppers Recipe


The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try  Spanish Chicken Cutlets and Olive Rice with Artichokes and Piquillo Peppers recipe. Enjoy a collection of quick & easy rice recipes and learn how to make Spanish Chicken Cutlets and Olive Rice with Artichokes and Piquillo Peppers. 

Cook Time: 25 min | Level: Easy | Yield: 4 servings

Ingredients

3 cups chicken stock
1 1/2 cups white long-grain rice
5 tablespoons extra-virgin olive oil, divided
4 (6-ounce) boneless, skinless chicken breasts
Salt
Freshly ground black pepper
1 cup all-purpose flour
2 teaspoons smoked paprika
2 eggs
1 1/2 cups peeled almonds
1/2 cup bread crumbs
Generous handful flat-leaf parsley
1 (9 ounce) package frozen artichoke hearts
4 piquillo peppers or 2 roasted red peppers, chopped
1/2 cup pitted Spanish green olives, chopped
1 large fresh thyme sprig, leaves only
1/3 cup dry sherry, eyeball it
2 tablespoons cold butter, cut into pieces

Directions

Bring stock to a boil, stir in rice and 1 tablespoon extra-virgin olive oil. Cover and reduce heat to low. Cook 18 minutes. Heads up: after 12 to 13 minutes you will add in other ingredients.

Preheat oven to 375 degrees F.

Heat about 4 tablespoons extra-virgin olive oil over low heat in a large skillet.

From the rounder, thicker side of the breast, cut into and across but not through the breast meat and butterfly the breast open. Season the chicken with salt and pepper on both sides. Pour flour, smoked paprika and salt and pepper onto a dish; beat eggs in a second dish with a splash of water. Grind nuts, bread crumbs and parsley in food processor to combine. The nuts should have the same consistency as the bread crumbs. Start the processor in pulses then turn on to combine. Pour nut mixture onto plate. Coat the chicken in flour, egg then nuts. Wash your hands.

Raise heat under the skillet to medium-medium high. When oil ripples, add the chicken and brown on both sides, and finish in the oven until deeply golden and cooked through.

5 minutes before the rice is done, add the artichokes, peppers, and olives and stir to combine. Cook 5 minutes more, turn off heat, fluff with a fork and stir in thyme leaves.

Remove chicken to a platter and add sherry to the pan then stir in butter. Spoon pan sauce over chicken and serve with rice alongside.

Recipe courtesy Rachael Ray, 2007
Show: 30 Minute Meals Episode: A Cut Above Cutlets

More Rice Recipes:

Latin Chicken and Rice Pot
Spanish Chicken and Rice Soup
Chicken & chorizo jambalaya
Chargrilled chicken with rice, spinach & pea pulao
Chipotle Cashew Chicken with Brown Rice
Fried brown rice

Save and share Spanish Chicken Cutlets and Olive Rice with Artichokes and Piquillo Peppers Recipe

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Latin Chicken and Rice Pot Recipe


The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Latin Chicken and Rice Pot recipe. Enjoy a collection of quick & easy rice recipes and learn how to make Latin Chicken and Rice Pot. 

Cook Time: 25 min | Level: Easy | Yield: 4 servings

Ingredients

1 tablespoon extra-virgin olive oil, 1 turn of the pan
2 tablespoons butter
1 pound boneless, skinless chicken tenders, breasts or thighs, cut into bite size pieces
Salt and pepper
2 cups white rice
3 cups chicken stock, available in paper boxes on the soup aisle of market
1 teaspoon poultry seasoning
1 tablespoon (3 teaspoons) Sazon seasoning blend (recommended: Goya) with Mexican and Spanish foods in market
1 cup tomato sauce
1 (2-ounce) box golden raisins, 1/4 cup

Olive and Pepper Salsa:

1 cup Spanish olives with pimentos, drained and chopped
2 vine ripe tomatoes, seeded and chopped
1 small green bell pepper, seeded and chopped
1 small white skinned onion, chopped
Several drops hot sauce
1/4 cup chopped fresh flat-leaf parsley, a handful
1/2 lemon or lime, juiced
Salt

Avocado and Garlic Sour Cream:

2 ripe avocados, pitted and spoon flesh from skins
1/2 lemon, juiced
1 clove garlic
Salt
1 cup sour cream

Directions

Preheat a medium pot over medium heat, add extra-virgin olive oil and butter. When butter melts into oil, add cut up chicken. Season the chicken with salt and pepper. Stir and lightly brown the chicken, then add the rice and cook another 1 to 2 minutes. Add chicken stock, poultry seasoning, Sazon seasoning, tomato sauce and raisins. Bring the stock to a quick boil, 2 or 3 minutes. When the liquid boils, reduce heat to low and cook 13 to 15 minutes, until rice is tender but still a little chewy in the center.

While the rice and chicken are working, prepare the salsa. Combine all the ingredients in a small bowl and adjust the salt and hot sauce, to taste. Next prepare the Avocado and Garlic Sour Cream by adding all ingredients to a food processor and processing until smooth. Adjust seasoning, then transfer to a small bowl.

Stir 1/2 cup of prepared Olive and Pepper Salsa to the chicken and rice mixture. Turn off heat and let stand 5 minutes.

Serve the prepared Latin rice and chicken in shallow bowls with spoonfuls of salsa and avocado cream to garnish. Serve any remaining salsa and sour cream with plantains and corn chips for dipping and scooping.

Recipe courtesy Rachael Ray
Show: 30 Minute Meals Episode: Dishes Are a Drag

More Rice Recipes:

Spanish Chicken and Rice Soup
Chicken & chorizo jambalaya
Chargrilled chicken with rice, spinach & pea pulao
Chipotle Cashew Chicken with Brown Rice
Fried brown rice
Tuna brown rice salad

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Spanish Chicken and Rice Soup Recipe


The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try  Spanish Chicken and Rice Soup recipe. Enjoy a collection of quick & easy rice recipes and learn how to make Spanish Chicken and Rice Soup. 

Cook Time: 1 hr 0 min | Level: Easy | Yield: 4 servings

Ingredients

2 tablespoons butter
1/4 cup broken vermicelli or thin spaghetti, 1 inch pieces
1/2 cup long-grain white rice
1 quart chicken stock
2 pieces boneless, skinless chicken breast, rinsed
1 small white or yellow onion, peeled and halved
2 tablespoons fresh flat-leaf parsley leaves, finely chopped
2 fresh bay leaves
1 tablespoon extra-virgin olive oil
5 ounces Spanish chorizo, chopped or crumbled, casing removed (recommended: Gaspar's or Trois Petit Cochons)
1 large Spanish yellow onion, chopped
2 carrots, peeled and chopped
Few ribs celery from the heart, chopped
1 red chile pepper, thinly sliced
4 cloves garlic, chopped or very thinly sliced
1/4 to 1/3 cup diced piquillo pepper or drained pimiento peppers
Salt and freshly ground black pepper
Pinch saffron threads (about 20)
1 1/2 teaspoons smoked sweet or sweet paprika
1 (15-ounce) can fire-roasted diced or crushed tomatoes or 1 (15-ounce) can diced tomatoes with green chilies

Directions

Place the butter in a small pot over medium heat. Melt the butter and toast the pasta 2 to 3 minutes or until golden in color, add the rice and stir to coat. Add 1 cup stock to the pot and bring the mixture to a bubble, reduce the heat to low, cover the pot and cook 15 minutes. Stir in parsley; turn off the heat and cover. Let stand to cool. Fluff the rice with a fork then place in container and store in the refrigerator.

Meanwhile, place the rinsed trimmed chicken pieces in a shallow pan with the onion and bay leaves and cover with just enough water to come up to the top of the chicken, bring the mixture to a boil and reduce the heat to a simmer and gently poach to cook through, about 12 to 15 minutes. Place the chicken in a bowl and shred the meat with 2 forks. Reserve the stock.

While the chicken poaches start the soup by heating a Dutch oven over medium-high heat with a turn of the pan extra-virgin olive oil, add the chorizo and brown a couple of minutes. Add the onions, carrot, celery, chile, garlic, and piquillos to the pot and season with a little salt and some black pepper. Cook for 7 to 8 minutes to soften, then stir in the saffron threads and paprika to combine. Strain the chicken cooking liquids, about 2 cups, into the pot then add 3 cups stock-in-a-box, chicken, chorizo, and tomatoes. Bring the soup to a bubble, simmer a few minutes to combine flavors then cool completely, cover and place in the refrigerator for make-ahead meal.

To reheat and serve, place the soup over medium to medium-high heat covered, stirring occasionally until heated through. Add the rice to the soup and return the soup to a bubble. Serve in shallow bowls.

Recipe courtesy Rachael Ray
Show: Food Network Specials Episode: Cooking Channel: Rachael's Week in a Day (Something For Everyone)

More Rice Recipes:

Chicken & chorizo jambalaya
Chargrilled chicken with rice, spinach & pea pulao
Chipotle Cashew Chicken with Brown Rice
Fried brown rice
Tuna brown rice salad
Brown rice and tuna salad

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Chunky gazpacho with rice recipe


The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try  Chunky gazpacho with rice recipe. Enjoy a collection of quick & easy rice recipes and learn how to make Chunky gazpacho with rice.

Ingredients (serves 4)

1 red and 1 yellow capsicum, seeds removed, roughly chopped
1 Lebanese cucumber, peeled, seeds removed, roughly chopped
1 long red chilli, seeds removed, roughly chopped
1 garlic clove, roughly chopped
1/2 small onion, roughly chopped
2 cups (500ml) tomato juice
1/2 cup (125ml) tomato puree
2 tbs balsamic vinegar
2 cups cooked long-grain rice
1/3 cup (80ml) extra virgin olive oil
Lemon juice and Tabasco, to taste

Method

Place half of each of the capsicum, cucumber and chilli in a food processor with the garlic, onion, tomato juice, tomato puree and vinegar. Process until smooth, adjust seasoning then place in freezer for 30 minutes to chill.

When ready to serve, divide the cooked rice between 4 soup bowls and top with the remaining capsicum, cucumber and chilli. Ladle the chilled soup over the top, drizzle with olive oil and season to taste with lemon juice and Tabasco.

Source
delicious. - February 2005, Page 84
Recipe by Nancy Duran

More Rice Recipes:

Saffron rice
Lemon Rice and Eggplant-Chick Pea Curry
Mexican chilli beans
Rice & herb salad
Herbed rice salad
Sticky chilli roast chicken with rice salad

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Duck with eight-jewel rice recipe


The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Duck with eight-jewel rice recipe. Enjoy a collection of quick & easy rice recipes and learn how to make Duck with eight-jewel rice. 

This recipe is a modified Chinese classic, Eight treasure duck or ba bao ya. Instead of boning a whole duck, hoisin sauce is brushed over duck breast fillets, roasted and served with rice. The colourful ‘jewels’ (treasures) include a red capsicum, Chinese lap cheong sausage, dried mushrooms, dried shrimps, dried cranberries, water chestnuts, almonds and spring onion. All the flavour of the original in half the time!

Ingredients (serves 4)

6 dried shiitake mushrooms (see Notes)
2 tbs Chinese dried shrimp (see Notes)
1/3 cup (50g) dried cranberries
4 duck breast fillets, skin scored
2 tbs hoisin sauce
2 tbs sunflower oil
2 lap cheong sausages, sliced on an angle (see Notes)
1 red capsicum, chopped
227g can water chestnuts, chopped (see Notes)
2 tbs toasted almonds or hazelnuts
2 tbs Chinese rice wine (shaohsing) (see Notes)
1/4 cup (60ml) soy sauce
1 tsp caster sugar
3 spring onions, green stems thinly sliced
1 cup (200g) Jasmine rice, cooked, cooled

Method

Soak mushrooms, shrimp and cranberries in 200ml boiling water for 30 minutes. Drain, reserving soaking liquid. Discard mushroom stems and finely slice the caps.

Meanwhile, preheat oven to 180C.

Heat a non-stick frypan over medium-high heat. Cook duck skin-side down for 5-6 minutes until skin is golden and fat renders. Turn and cook for 1 minute. Smear skin with hoisin and transfer duck, skin-side up, to a tray. Bake for 5 minutes for medium-rare. Cover with foil and rest for 5 minutes.

Heat oil in wok over medium-high heat. Add sausage and stir-fry for 1 minute. Add capsicum and stir-fry for 2 minutes. Add chestnuts, almonds, mushrooms, shrimp, and cranberries. Stir-fry until combined. Add wine, soy, sugar, 1/2 tsp salt and most of the spring onion, stir-fry for 2 minutes. Stir in rice. Heat through for 1-2 minutes, adding reserved liquid if needed.

Slice the duck and serve on the rice, topped with remaining spring onion.

Notes
Dried shiitake mushrooms, Chinese dried shrimp, cheong sausage, canned water chestnuts and Chinese rice wine (shaohsing) is available from Asian food stores.

Source
delicious. - April 2009, Page 54
Recipe by Jill Dupleix

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