Stuffed Peppers with Beef, Rice, Spinach and Cheese

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Stuffed Peppers with Beef, Rice, Spinach and Cheese recipe. Enjoy quick & easy rice cooking recipes and learn how to make Stuffed Peppers with Beef, Rice, Spinach and Cheese.

Total Time: 30 min
Prep 10 min
Cook 20 min

Yield: 4 servings
Level: Easy

Ingredients

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

Directions

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.

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

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Tomatoes Stuffed with Rice
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Spanish Chicken Cutlets and Olive Rice with Artichokes and Piquillo Peppers
Latin Chicken and Rice Pot
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Chicken & chorizo jambalaya

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Chili Rice Recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Chili Rice recipe. Enjoy a collection of quick & easy rice recipes and learn how to make Chili Rice.   
 
Prep: 10 mins | Cook: 30 mins | Serves: 4 | Difficulty: Easy

Ingredients

3 tbsp. canola oil
1 red onion, minced
1 jalapeno, seeded, minced
1 green pepper, minced
1 red pepper, minced
2 tbsp. garlic, minced
150g Roma tomatoes, diced
340g beef mince or turkey
380g long-grain rice
230g kidney beans
475ml chicken stock
360ml cups water
1 tsp. paprika
1 tbsp. chilli powder
1 tbsp. salt
1 tsp. freshly ground black pepper
3 tbsp. spring onion, sliced, for garnish

Method

1) In medium stock pot over medium heat, add oil, onions and peppers and saute until translucent. Add the garlic, tomatoes and ground beef. Cook until meat is browned.

2) Add rice to mixture and cook over low heat for 3 minutes, coating rice with the oils from the pan. Add beans, chicken stock, water and seasonings, bring to a simmer, then cover and cook on low for 20 minutes.

3) Fluff with fork and garnish with spring onions.

Foodnetwork.co.uk | Recipe by: Guy Fieri

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Rice noodles with beef & garlic chives
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Sliced Chili Rubbed Flank Steak on Spicy Rice with Shrimp and Guacamole Stacks
Grilled beef, carrot & rice noodle salad 

Save and share Chili Rice Recipe

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Rice noodles with beef & garlic chives recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Rice noodles with beef & garlic chives recipe. Enjoy quick & easy rice cooking recipes and learn how to make Rice noodles with beef & garlic chives.

Preparation Time 10 minutes
Cooking Time 15 minutes

Ingredients (serves 4)

2 x 450g pkts fresh thick flat rice noodles (Bamboo Pot brand)
60ml (1/4 cup) vegetable oil
400g beef porterhouse steak, thinly sliced across the grain
1 red capsicum, halved, deseeded, thinly sliced
100g shiitake mushrooms
3 garlic cloves, thinly sliced lengthways
1 bunch garlic chives, trimmed, cut into 5cm lengths
80ml (1/3 cup) oyster sauce
2 tbs soy sauce
1 tbs sesame oil

Method

1. Cook the noodles in a saucepan of boiling water following packet directions or until tender. Drain well. Set aside.
  
2. Heat 2 tbs of the vegetable oil in a wok over high heat until just smoking. Add half the beef and stir-fry for 1 minute or until brown. Transfer to a heatproof bowl. Repeat with the remaining beef, reheating wok between batches.
  
3. Heat remaining vegetable oil in wok over high heat until just smoking. Add capsicum, mushrooms and garlic and stir-fry for 2-3 minutes or until tender. Add the chives, beef, oyster sauce, soy sauce and sesame oil, and stir-fry for 1 minute or until heated through.
  
4. Divide noodles among bowls. Top with beef mixture and serve immediately.

Source
Good Taste - May 2005, Page 65
Recipe by Michelle Noerianto

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Grilled beef, carrot & rice noodle salad
Beef skewers with bok choy rice  

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Mexican meatball skewers with rice salad recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Mexican meatball skewers with rice salad recipe. Enjoy quick & easy rice cooking and learn how to make Mexican meatball skewers with rice salad.

Whip up this pack 'n' go snack for the kids. It has two serves of vegies and is low in saturated fat!

Ingredients (serves 4)

550g lean beef mince
1 egg, lightly beaten
1/2 cup fresh breadcrumbs
2 teaspoons Mexican chilli powder
1 garlic clove, crushed
1 teaspoon ground coriander
3 green onions, thinly sliced
250g cherry tomatoes
1 medium yellow capsicum, cut into 2.5cm pieces
Alfa One rice bran oil cooking spray

Rice salad
3/4 cup long-grain rice, rinsed
1 cup frozen corn kernels
125g can kidney beans, drained, rinsed
3 green onions, thinly sliced
2 tablespoons chopped fresh coriander
2 tablespoons lemon juice
1 tablespoon olive oil

Method

1. Combine mince, egg, breadcrumbs, chilli powder, garlic, coriander and onion in a large bowl. Roll 3 teaspoons mixture at a time into balls. Thread meatballs, tomatoes and capsicum alternately onto skewers.
  
2. Heat a greased barbecue plate or chargrill over medium heat. Spray skewers with oil. Cook, turning occasionally, for 8 to 10 minutes or until cooked through.
  
3. Meanwhile, make salad: Cook rice in a saucepan of boiling water following packet directions until tender, adding corn for the last 3 minutes. Drain. Refresh under cold water. Drain. Transfer to a bowl. Add beans, onion and coriander. Place lemon juice and oil in a jar. Season with pepper. Secure lid. Shake well. Drizzle over rice mixture. Toss to combine. Serve skewers with rice salad.

Notes
You'll need 12 pre-soaked bamboo skewers.

Source
Super Food Ideas - December 2010, Page 67
Recipe by Jenny Fanshaw

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Porcupine Meatballs Recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Porcupine Meatballs recipe. Enjoy tasty rice recipes and learn how to make  Porcupine Meatballs. 

4-6 Servings | Prep: 20 min. Cook: 1 hour

Ingredients

1/2 cup uncooked long grain rice
1/2 cup water
1/3 cup chopped onion
1 teaspoon salt
1/2 teaspoon celery salt
1/8 teaspoon pepper
1/8 teaspoon garlic powder
1 pound ground beef
2 tablespoons canola oil
1 can (15 ounces) tomato sauce
1 cup water
2 tablespoons brown sugar
2 teaspoons Worcestershire sauce

Directions

In a bowl, combine the first seven ingredients. Add beef and mix well. shape into 1-1/2-in. balls. In a large skillet, brown meatballs in oil; drain. Combine tomato sauce, water, brown sugar and Worcestershire sauce; pour over meatballs. Reduce heat; cover and simmer for 1 hour. Yield: 4-6 servings.

Nutrition Facts: 1 serving (1 each) equals 284 calories, 14 g fat (4 g saturated fat), 50 mg cholesterol, 900 mg sodium, 21 g carbohydrate, 1 g fiber, 17 g protein.

From Taste of Home October/November 1995, p35

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Steak with spiced rice & beans
Chinese five spice beef with rice

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Pepper Steak and Rice Pilaf with Mushrooms

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try  Pepper Steak and Rice Pilaf with Mushrooms recipe. Enjoy a collection of quick & easy recipes and learn how to make Pepper Steak and Rice Pilaf with Mushrooms. 

Cook Time: 23 min | Level: Easy | Yield: 4 servings

Ingredients

Mushroom Rice Pilaf:

1 tablespoon extra-virgin olive oil, eyeball it
1 tablespoon butter
10 white mushrooms, chopped
1 3/4 cups water
1 package rice pilaf mix (recommended: Near East brand), 6.09 ounces
2 tablespoons chopped parsley leaves

Pepper Steak:

2 tablespoons vegetable oil, 2 turns of the pan
2 pounds tenderloin tips or sirloin, cut into chunks
Coarse salt
2 tablespoons butter
2 green bell peppers, seeded, 2 inch dice
1/2 white onion, sliced
2 tablespoons all-purpose flour
1 tablespoon tomato paste
1/4 cup dry sherry – eyeball it
1 1/2 cups beef consomme
1 teaspoon coarse black pepper

Directions

In a medium pot over medium to medium high heat add a tablespoon of oil and a tablespoon of butter. When butter melts, add chopped mushrooms and saute 3 to 5 minutes. Add water and cover the pot. Add rice and pilaf packet to water. Stir to combine, reduce heat and cook 18 minutes. Add parsley, fluff with fork.

Preheat a large skillet over high heat. Add vegetable oil to really hot pan. Add meat and sear on all sides, 5 minutes. Season with salt and remove to a plate. Cover meat loosely with foil to hold heat. Reduce heat on pan to medium. Add butter to pan. Add peppers and a little onion. Saute peppers and onions 5 minutes. Sprinkle flour over vegetables and cook 1 minute longer. Whisk in sherry and start to pick up pan drippings. Whisk in consomme and continue whisking. Add tomato and black pepper. Slide meat back into the pan and coat with sauce. Reduce heat to low and simmer 5 minutes.

Spoon Pepper Steak over Mushroom Rice Pilaf and serve.

Recipe courtesy Rachael Ray
Show: 30 Minute Meals - Episode: Steak Amplified

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Sliced Chili Rubbed Flank Steak on Spicy Rice with Shrimp and Guacamole Stacks

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try  Sliced Chili Rubbed Flank Steak on Spicy Rice with Shrimp and Guacamole Stacks recipe. Enjoy a collection of quick & easy recipes and learn how to make Sliced Chili Rubbed Flank Steak on Spicy Rice with Shrimp and Guacamole Stacks.

Cook Time: 20 min | Level: Easy | Yield: 4 servings

Ingredients

2 to 2 1/4 pounds flank steak
1 1/2 tablespoons grill seasoning, a palm full and a half
1 tablespoons dark Mexican chili powder, a palm full
1 lime, zested
Cooking spray or oil to coat grill or grill pan
2 tablespoons butter
1 cup white rice
1 small onion, chopped
1/2 red bell pepper, chopped
1 jalapeno pepper, seeded and chopped
2 cloves garlic, chopped
2 cups chicken stock
2 tablespoons tomato paste
2 teaspoons hot sauce, eyeball it
1 pound small to medium shrimp, peeled and deveined
2 tablespoons finely chopped cilantro leaves or flat-leaf parsley
Salt
2 ripe beefsteak tomatoes, sliced
2 Hass avocados, halved, scooped from skin and sliced
1/2 lemon
1 small red onion, thinly sliced
1/2 cup crumbled queso Asadero

Directions

Preheat outdoor grill or indoor grill pan to high. Rub the meat with a mixture of grill seasoning, chili powder and the lime zest. Let meat stand 10 minutes. Grease grill surface then add meat and cook 7 to 8 minutes on the first side, 5 to 6 minutes on the flip side for medium doneness.

For the rice, heat a medium sauce pot over medium heat. Add butter, and when melted add rice and toast for a couple of minutes. Add the onion, bell pepper, jalapeno and garlic and cook for a few minutes to begin to soften the veggies. Add stock and raise heat to bring up to a bubble. Stir in the tomato paste and hot sauce. Reduce heat to simmer, cover the pot and cook 18 minutes, until rice is tender. Add shrimp to the pot in the last 5 minutes of cooking. The shrimp will steam on top of the rice. Cook the shrimp until pink and firm. Combine the seafood and cilantro into the rice and season with salt, to taste.

Season sliced tomatoes with salt and dress the avocado with lemon juice. Make 4 stacks alternating the tomatoes with avocado and onions.

Slice the steaks and serve on a bed of shrimp rice, the guacamole stacks alongside. Garnish the guacamole stacks with cheese crumbles.

Recipe courtesy Rachael Ray
Show: 30 Minute Meals Episode: Surf N Turf Mexican Style 

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Grilled beef, carrot & rice noodle salad recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try  Grilled beef, carrot & rice noodle salad recipe. Enjoy quick & easy recipes and learn how to make Grilled beef, carrot & rice noodle salad. 

Steak packs a nutritional punch, but can still make a light, low-calorie supper

Easy
Serves 2
Prep 10 mins
Cook 10 mins

Ingredients

2 fillet steaks , trimmed of all fat
1 large carrot , cut into thin matchsticks
75g fine rice noodles
2 limes , juiced
1 tbsp finely chopped ginger
1 tsp caster sugar
3 tbsp coriander and mint, finely chopped
1 red chilli , finely sliced
½ tbsp unsalted peanuts , chopped

Method

1. Season the steaks and pan-fry for 3-4 minutes each side and set aside.

2. Pour boiling water from a kettle over the noodles and let sit for 5 minutes. Drain and rinse in cold water.

3. Mix the lime juice with the ginger, sugar, chilli and fresh herbs. Add some seasoning.

4. Divide the noodles between two plates and top with carrots and the meat. Pour the dressing over and finish with a small sprinkling of peanuts.

Nutrition per serving:
389 kcalories, protein 35.3g, carbohydrate 39.8g, fat 10.9 g, saturated fat 4.1g, fibre 1.8g, salt 0.23 g

Recipe from olive magazine, June 2010.

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Beef skewers with bok choy rice recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Beef skewers with bok choy rice recipe. Enjoy quick & easy rice cooking recipes and learn how to make Beef skewers with bok choy rice.

Cooking Time 15 minutes

Equipment
You'll need 20 small pre-soaked skewers

Ingredients (serves 4)

500g rump steak, trimmed
2 tablespoons orange marmalade
1/4 cup light soy sauce
1 orange, rind finely grated, juiced
1/2 cup jasmine rice, well rinsed
1 bunch baby bok choy, shredded
1 small red capsicum, thinly sliced
olive oil cooking spray

Method

1. Soak skewers in cold water for 30 minutes. Drain. Cut steak into 8cm-long strips. Thread onto skewers. Place in a shallow ceramic dish.

2. Combine marmalade, 1 tablespoon soy sauce and 1 tablespoon orange juice. Pour over skewers. Turn to coat meat. Cover and refrigerate for 30 minutes.

3. Place rice and 1 1/5 cups water in a microwave-safe bowl. Cover with a lid or double layer of plastic wrap. Cook for 5 minutes on HIGH (100%), then 7 minutes on MEDIUM (50%). Remove. Add orange rind, bok choy and capsicum. Stir to combine. Cover and stand for 5 minutes. Combine remaining soy and orange juice.

4. Preheat barbecue on medium. Spray skewers with oil. Cook for 1 minute each side or until cooked to your liking. Serve with bok choy rice and soy dipping sauce.

Source
Super Food Ideas - May 2005, Page 41
Recipe by Nadia French

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Steak with spiced rice & beans recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Steak with spiced rice & beans recipe. Enjoy quick & easy rice cooking recipes and learn how to make Steak with spiced rice & beans. 

This Mexican-inspired treat for two is on the table within half an hour.

Easy
Serves 2
Prep 5 mins
Cook 25 mins

Ingredients

4 tsp olive oil
1 small onion , sliced
100g long-grain rice
1½tsp fajita seasoning
215g can kidney beans , rinsed and drained
2 x 200g rump steaks
handful coriander leaves, roughly chopped
tomato salsa , to serve

Method

1. Heat 3 tsp oil in a medium saucepan and cook the onion for 3-4 mins until golden. Stir in the rice and 1 tsp fajita seasoning, then cook for 1 min. Pour in 300ml boiling water and a pinch of salt and stir. Cover and simmer for 15-20 mins until all the water has been absorbed and the rice is tender. Stir in the beans and keep warm.

2. Meanwhile, rub the remaining oil, fajita seasoning and salt and pepper over the rump steaks. Heat a griddle pan, then fry the steaks for 2-3 mins each side. Stir the coriander into the rice and serve with the steaks and a dollop of salsa on top.

Try
Make it a wrap
Tip the kidney beans into a heatproof bowl and microwave on High for 3 mins. Drain and mash with a fork, then stir in 3 tbsp tomato salsa. Spread the mixture over 4 warmed soft flour tortillas. Cook the seasoned steak as before and cut into strips. Arrange on top of the bean mixture, then spoon over some soured cream, guacamole and salsa. Roll up and enjoy.

Nutrition per serving
649 kcalories, protein 48g, carbohydrate 60g, fat 26 g, saturated fat 9g, fibre 5g, sugar 4g, salt 0.99 g

Recipe from Good Food magazine, January 2010.

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Chinese five spice beef with rice recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Chinese five spice beef with rice recipe. Enjoy rice cooking recipes and learn how to make Chinese five spice beef with rice. 

Save time and feel better with this healthy meal made for busy nights.

Ingredients (serves 4)

1 1/2 tablespoons salt-reduced soy sauce
2 teaspoons Chinese five spice powder
500g beef rump steak, trimmed
2 teaspoons peanut oil
6 green onions, cut into 5cm lengths
2 bunches choy sum, leaves and stems separated, roughly chopped
2 tablespoons oyster sauce
Steamed jasmine rice, to serve

Method

1. Combine soy sauce and five spice in a shallow bowl. Add steak. Turn to coat. Heat half the oil in a frying pan over high heat. Cook steak for 2 to 3 minutes each side for medium or until cooked to your liking. Transfer to a plate. Rest, loosely covered with foil, for 5 minutes.

2. Meanwhile, heat a wok over medium-high heat. Add remaining oil. Swirl to coat. Add onion and choy sum stems. Stir-fry for 2 minutes or until onion has softened. Add choy sum leaves, oyster sauce and 2 tablespoons cold water. Stir-fry for 2 to 3 minutes or until leaves have wilted.

3. Slice steak. Serve with onion mixture and rice.

Source
Super Food Ideas - September 2010, Page 44
Recipe by Lucy Nunes

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Sizzling Korean-style beef - Recipe for Sizzling Korean-style beef

The Rice Recipes Kitchen invites you to try a recipe for Sizzling Korean-style beef. Enjoy tasty rice recipes and learn how to make Sizzling Korean-style beef dish. Get everything ready before you start cooking, then this stir-fry is ready in minutes.

Easy
Serves 2
Prep 20 mins
Cook 10 mins

Ingredients

300g rump steak , trimmed of all fat
2 tsp sugar (any type will do)
2 tbsp soy sauce
2 tbsp mirin
2 garlic cloves , chopped
sesame oil
vegetable oil
4 spring onions , sliced lengthways
1 tbsp sesame seeds , toasted
100g basmati rice , steamed, to serve

Method

1. Slice the meat as thinly as possible. Mix the sugar, soy, mirin, garlic and 1 tsp of sesame oil, add the beef and stir well. Crack over a good grind of black pepper.

2. Heat a wok until very hot with 2 tsp vegetable oil. Sear the meat for a few minutes and then add the spring onion. Stir-fry for another minute then add the sesame seeds. Serve with the steamed basmati rice.

Nutrition Per serving

343 kcalories, protein 35.4g, carbohydrate 14.7g, fat 16.3 g, saturated fat 3.8g, fibre 1g, salt 2.95 g

Recipe from olive magazine, March 2010.

Black Rice Curried Meatloaf - Cajun Rice Dressing Recipe - Picnic Rice Salad

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Teriyaki beef skewers with snow pea salad recipe

The Rice Recipes Kitchen invites you to try Teriyaki beef skewers with snow pea salad recipe. Enjoy the best rice cooking recipes and learn how to make Teriyaki beef skewers with snow pea salad. This recipe consists of rump steak, teriyaki sauce, snow peas, Lebanese cucumber, mixed baby salad leaves, jasmine rice.

Ingredients (serves 4)

650g rump steak, thinly sliced
1/3 cup (80ml) teriyaki sauce
250g snow peas, halved lengthways
1 Lebanese cucumber, thinly sliced
50g mixed baby salad leaves (mesclun)
2 cups (400g) jasmine rice, cooked to packet instructions

Dressing
1 tsp sesame oil
1 tbs rice vinegar
1 tbs mirin (sweet Japanese rice wine, see note)
1 tbs light soy sauce
1-2 tsp wasabi paste, to taste
1 tsp caster sugar

Method

1. Thread beef on 8 metal or soaked bamboo skewers, folding each slice in half as you go. Place in a shallow dish and pour over teriyaki sauce. Marinate for 5 minutes.
2. Meanwhile, cook peas in lightly salted boiling water for 1 minute until just tender. Drain and refresh in cold water. Place in a bowl with cucumber and leaves. Whisk dressing ingredients together, then toss with salad.
3. Heat a chargrill pan on medium-high. Remove skewers from marinade and cook for 2 minutes each side until charred and cooked through. Serve with salad and rice.

Notes
Mirin is available from Asian shops and selected supermarkets.

Source
delicious. - November 2008, Page 206
Recipe by Louise Pickford

Prawn and chorizo skewers with spinach rice pilaf recipe - Beef stir-fry with rice noodles recipe - Teriyaki lamb with sesame rice recipe

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Beef stir-fry with rice noodles recipe

The Rice Recipes Kitchen invites you to try Beef stir-fry with rice noodles recipe. Enjoy the best rice cooking recipes and learn how to make Beef stir-fry with rice noodles. This recipe consists of rump steak, five-spice powder, rice noodles, peanut oil, peanut oil, lemongrass stem, garlic, leek, cloves, carrot, tamari sauce, shaohsing rice wine, homemade beef stock.

Ingredients (serves 3)

300g rump steak, cut into thin strips
1 tsp five-spice powder
2 tsp cornflour
150g rice noodles
2 tbs peanut oil
1 lemongrass stem (white part only), thinly sliced
2 garlic cloves, crushed
2 tbs grated ginger
6 shallots (spring onions), sliced on the diagonal
1 leek, cut into thin strips
1 carrot, cut into thin strips
2 tbs tamari sauce*
3 tbs shaohsing rice wine*
1/4 cup (60ml) homemade beef stock or water

Method

1. Place steak, spice and cornflour in a bowl and toss well. Soak noodles in a bowl of boiling water for 2 minutes, drain well, then set aside. Place a wok over high heat and add half the peanut oil. When it's smoking, add steak and stir-fry quickly for 1 minute. Remove.

2. Add remaining oil, then stir-fry the lemongrass, garlic, ginger, shallots, leek and carrot for 1 minute. Add tamari, rice wine, stock, noodles and beef. Keep tossing together over high heat for a further 1-2 minutes or until cooked through and well combined.

Notes
Tamari sauce is a wheat-free soy sauce available in the health food aisle of the supermarket. Shaosing rice wine is from Asian supermarkets. Substitute with dry sherry.

Source
delicious. - August 2003, Page 97
Recipe by Valli Little

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