Rice!Rice!Rice! | Imamother

etky

Tue, Jul 04 2023, 7:40 am

Some ideas for one pot rice:

Spinach rice: sautee chopped onion in a nice amount of olive oil. Add minced garlic and shredded spinach leaves. Cook for a few minutes. Add rice and sautee until it changes color. Add salt + pepper and boiling water (I use 3.5 c. water for 2 c. rice in this recipe). Simmer covered for 20 min. You can squeeze some fresh lemon over the rice when it's done to brighten the flavors and add a Greek touch.

Carrot rice: sautee coarsely grated carrots (around 4-5) for a few minutes until they change color.
Add rice, salt, pepper and a Tblsp or two of sugar. Continue to sautee for a few minutes and then add boiling water (4 c. for 2 c. rice in this recipe) and simmer covered for 20 minutes. Optional seasoning: chopped garlic + turmeric for even more color.

You can make the above recipe with Indian seasonings too like curry and throw in some chopped cilantro when the rice is done cooking.

Cabbage rice - fry up sliced onion, add shredded cabbage and cook for a few minutes. Add rice, salt + pepper , sautee for a few minutes and then add your water and simmer 20 minutes.

For your rice that you already make with onions/mushrooms (and peppers) you can add a splash of soy sauce to the cooking water or even mix in some when the rice is done cooking.

You can make rice-a-roni by sauteeing/browning about half a cup of fine noodles before you add your rice (2 cups) to the pan. Simmer with about 3 c. water. A little chopped parsley goes nicely with that.

Rice with beans: make your usual rice with sauteed onion but also add some chopped garlic. When rice is done toss with a can of drained and rinsed beans (red, kidney or black). Season with cumin, a dash of chili powder and some cayenne pepper if you like it hot. Some chopped cilantro would go nicely with this too.

ra_mom

Tue, Jul 04 2023, 8:48 am

KBD Spinach Rice

2 Tbsp olive oil
2 onions, minced in food processor
1 cup long grain rice
2 3/4 cups water
1 (10 oz) box frozen chopped spinach, thawed and squeezed dry (or 2/3 of a 16 oz bag)
1.5 tsp salt
freshly ground black pepper
garlic powder

In large frying pan heat oil over medium high heat. Add onion and rice and sautee until lightly brown, stirring to keep from sticking.
Add water, spinach, pepper and garlic powder. Reduce heat to simmer, cover and cook for about 20 min or until liquid is absorbed. Taste and adjust salt and seasonings as needed.

Amarante

Tue, Jul 04 2023, 9:31 am

This is a complete dish - rice, chicken and vegetables - Arroz Con Pollo - Chicken with Rice is a basic Latin dish

Arroz con Pollo Criollo

Excerpt From: Carliss Pond Retif - Sizzle in Hell's Kitchen: Ethnic Recipes from Restaurants of New York City's Ninth Avenue Neighborhood

Cuban chicken and rice, cooked in the Caribbean Creole style, is truly a casual get-together event. A one-pot dish of chicken, rice and vegetables seasoned to perfection is taken higher with the addition of white wine and beer.

Serves 10–12

4 (6–8 ounce) boneless, skinless chicken breasts
1 yellow onion, peeled and quartered
1 bay leaf
1 teaspoon salt
2 tablespoons olive oil
2 cloves garlic, minced
1 large yellow onion, finely chopped
1 green bell pepper, finely chopped
4 cups water
1 cup white wine
1/2 cup canned tomato sauce
2 bay leaves
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon saffron
5 cups long-grain rice
12 ounces beer
3 roasted red bell peppers, diced
1 cup frozen sweet peas
1 cup frozen diced carrots
1/4 cup extra-virgin olive oil

1 Place chicken, onion, bay leaf and 1 teaspoon salt in a Dutch oven and cover with water by 2 inches. Boil 8 to 12 minutes, until chicken is cooked through.

2 Remove and set aside until cool. When cool, shred chicken into bite-size pieces.

3 In a Dutch oven, heat 2 tablespoons olive oil over high heat. Add garlic, onion and bell pepper and sauté 3 to 4 minutes.

4 Add water, wine and tomato sauce and bring to a boil over medium heat.

5 Stir in the bay leaves, salt, cumin, oregano and saffron and heat 30 seconds.

6 Add rice and continue to cook over medium heat, uncovered, until the rice absorbs most of the liquid, about 15 to 20 minutes.

7 Add the beer, roasted peppers, peas, carrots and shredded chicken.

8 Cook, covered, about 20 minutes, until rice is tender.

9 Remove from heat, fold in olive oil and let stand 10 minutes before serving.

icedcoffee

Tue, Jul 04 2023, 3:50 pm

Shevid polo (Persian dill rice) with tadig (crispy rice on the bottom)

1. Fill a large pot with 10 cups of water, 1/4 cup canola oil, and 2 tablespoons of salt. For best results, use a pot with a curved bottom. Bring to a boil.
2. Once the water is boiling, add 5 cups of basmati rice and keep over medium heat.
3. After about 8-10 minutes, pour rice into a colander.
4. Mix the rice with 1.5 cups of dried dill.
4. Back to the empty pot - add 1/4 inch of canola oil, 2 tablespoons water, and a healthy sprinkling of turmeric. Pour the rice back in, and shape into a pyramid, poking a hole into the top with the bottom end of a spoon.
5. Put the pot cover on and put over medium heat for about 15 minutes.
6. Take the cover off and place 2 flat paper towels under it.
7. Bring the heat down to low and keep it there for about 1.5 hours (covered with the lid and two paper towels). Carefully scoop out all of the rice from the pyramid until you reach the tadig at the bottom.