Rice Dishes
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Creole Rice
Rice Indian Style
Vegetable Fried Rice

Vegetable Fried Rice 2
Pork Fried Rice
Curry Fried Rice

Black Beans With Rice
Jambalaya with Three Meats
Jambalaya with Chicken

Jambalaya with Ham
Risotto

Creole Rice

1 cup rice
2 teaspoons olive oil
½ cup chopped onion
½ cup chopped red bell pepper
1 clove garlic, chopped
½ teaspoon dried oregano
½ teaspoon salt
½ teaspoon dried thyme leaves
1/8 teaspoon cayenne
1 bay leaf
1 small tomato chopped
2½ cups tomato juice (or V8 juice)

In a medium sauce pan with cover, sauté the onions and garlic in the oil for 4-5 minutes. Add bell pepper, seasonings and cook for 1 minute. Add tomato juice, chopped tomato. Bring to a boil. Stir in the rice, cover and reduce heat to low. Cook for 25 minutes or until rice is tender and almost all of the liquid is absorbed. Let stand covered for 5 minutes. If all of the liquid is absorbed early, add more tomato juice or water; there should still be some liquid for the final 5 minutes. Remove the bay leaf.

Black Beans With Rice

1 teaspoon olive oil
1 onion, chopped
2 cloves garlic, minced
1 red pepper, minced
1 cup uncooked white rice
2 cups low sodium, low fat vegetable broth (or water)
2 teaspoon ground cumin
¼ teaspoon cayenne pepper
2 cans (15oz) black beans, drained and rinsed
salt and pepper

In a pan over medium-high heat, heat the oil. Add the onion and garlic and Sauté for 4 minutes. Add the red pepper and Sauté for 2 minutes.

Add the rice and vegetable broth, bring to a boil, cover and lower the heat and cook for 20 minutes. Add the spices and black beans. Bring back to a boil momentarily.

    

Vegetable Fried Rice

2 cups rice
8 cups finely chopped vegetables, one each from eight of following: onions, green onions, green or red bell peppers, carrots, celery peas, corn, baby lima beans, egg plant, mushrooms, green beans, bean sprouts
2 tablespoons soy sauce
2 tablespoons olive oil
2 tablespoons sesame oil
½ cup chicken broth
¼ teaspoon crushed red peppers
3 cloves garlic, crushed
2 tablespoons chopped ginger
pepper
1 tablespoon cornstarch mixed with 2 tablespoons of cold water.

Cook the rice in 3½ cups of water for about 15 minutes, or until almost done. If there is too much liquid cook it rapidly for a few minutes. Cover and let sit.

Sauté the vegetables in the olive oil, starting with those that take the longest, such as carrots and celery. Soon after you start, add the spices, garlic and ginger. Add any frozen vegetables last. A few minutes should be enough. Add the soy sauce and broth, then the cornstarch.

Add the rice, stir, cover, let simmer a few minutes.

Rice Indian Style

1 cup basmatic rice
2 cups hot water
1 teaspoon finely chopped carrot
1 tablespoon frozen peas
½ teaspoon salt
pinch caraway seeds
pinch pepper

In a medium sauce pan with cover, put in rice, water, salt, bring to a boil. Add vegetables, spices. Simmer for 18 minutes. Let sit for 5 minutes.