RICE

Peruvian Cilantro Rice

Peruvian Cilantro Rice

Ingredients

Original recipe makes 6 servings

  • 2 (4 ounce) skinless, boneless chicken breast halves
  • 1 bunch fresh cilantro, stems removed
  • 1/2 cup water
  • 1 tablespoon vegetable oil
  • 1 tablespoon minced garlic
  • 1/4 cup frozen, chopped carrots
  • 1/4 cup frozen peas (optional)
  • 1 tablespoon cumin
  • salt and freshly ground black pepper to taste
  • 1 cup uncooked white rice

Directions

  1. Place the chicken into a large saucepan and fill with enough water to cover, about 3 cups. Bring to a boil and cook for about fifteen minutes, or until chicken is done. Dice chicken, and reserve cooking liquid.
  2. In a food processor or blender, puree cilantro with 1/2 cup water.
  3. Heat oil in a saucepan and cook garlic until lightly browned. Pour in 2 cups of the cooking liquid and stir in the cilantro puree, diced chicken, carrots, peas, cumin and rice. Season with salt and pepper to taste. Bring to a simmer, then cover; cook on low heat until rice is tender and liquid has been absorbed, 15 to 20 minutes.

Broccoli Rice Casserole

Broccoli Rice Casserole

Ingredients

Original recipe makes 10 servings

  • 2 (10 ounce) packages frozen chopped broccoli
  • 3 cups instant rice
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 1 (10.75 ounce) can condensed cream of chicken soup
  • 1 1/4 cups water
  • 1 (16 ounce) package processed American cheese, cubed
  • 1 tablespoon butter
  • 1 bunch celery, chopped
  • 1 large onion, chopped
  • salt and pepper to taste

Directions

  1. Cook broccoli and rice according to package directions. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium saucepan over low heat, mix cream of mushroom soup, cream of chicken soup, and 1 1/4 cups water. Gradually stir in cheese until melted. Be careful that the cheese doesn’t burn.
  3. Melt butter in a large skillet over medium-high heat, and cook and stir celery and onion until soft.
  4. In a large mixing bowl, combine broccoli, rice, soup and cheese mixture, celery and onion. Season with salt and pepper. Pour mixture into a 9×13 inch baking dish.
  5. Bake in the preheated oven for 45 minutes, until bubbly and lightly brown.

Cheesy Chicken and Yellow Rice

Cheesy Chicken and Yellow Rice

Ingredients

Original recipe makes 4 servings

  • 1 (8 ounce) box Yellow Rice
  • 2 medium tomatoes, cored, seeded, and finely chopped
  • 2 tablespoons Extra Virgin Olive Oil, divided
  • 1 pound boneless, skinless chicken breasts, cut in 3/4-inch pieces
  • 1 medium green bell pepper, chopped
  • 1/2 medium onion, chopped
  • 1/2 cup shredded Cheddar cheese

Directions

  1. In small saucepan over medium heat, bring 2 cups water to boil. Add contents of yellow rice mix, tomatoes and 1 tbsp. oil; return water to boil. Reduce heat to low. Cook, covered, until water is absorbed and rice is tender, about 25 minutes.
  2. Meanwhile, heat remaining oil in medium skillet over medium-high heat. Season chicken with Adobo. Cook chicken until golden brown, about 5 minutes. Add bell peppers and onions to skillet. Cook, stirring, until vegetables are soft and chicken is cooked through, about 10 minutes more; remove from heat.
  3. In skillet with cooked chicken, stir in cooked rice until combined. Mix in cheese, stirring until melted. Serve warm.

Coconut Sevai

Coconut Sevai (Rice Noodles)

Ingredients

Original recipe makes 6 servings

  • 14 ounces rice noodles
  • 1 teaspoon salt
  • 3 tablespoons vegetable oil
  • 1 teaspoon black mustard seed
  • 2 dried red chile peppers, chopped
  • 3 tablespoons brown lentils
  • 4 tablespoons roasted peanuts
  • 3/4 cup shredded or flaked coconut
  • 1/4 cup water
  • fresh cilantro, for garnish

Directions

  1. Place noodles in a medium size pot and add water, just to cover. Add salt and bring to a boil. After boiling 1 to 2 minutes, transfer noodles to a colander and let cold water run through it for about 3 seconds. Drain and set aside.
  2. Heat oil in a wok; when warm add mustard seed, chile peppers and lentils. Stir-fry until lentils start getting light brown, then add peanuts and stir-fry for 10 seconds. Stir in coconut and fry it until light brown; add cooked noodles and 1/4 cup water. Keep stirring all together over heat until well mixed, 10 to 20 seconds. Garnish with cilantro and serve.

Bombay Chicken and Rice

Bombay Chicken and Rice

Ingredients

Original recipe makes 6 servings

  • 1 cup uncooked long-grain white rice
  • 6 ounces diced dried mixed fruit
  • 1/2 cup chopped onion
  • 1 1/2 teaspoons sugar
  • 1 teaspoon salt
  • 2 cups water
  • 1 (3 pound) chicken, cut into pieces
  • 2 tablespoons butter, melted
  • 4 teaspoons curry powder, divided
  • 1/2 teaspoon paprika

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In a 9×13 inch baking pan, mix rice, fruit, onion, sugar and salt. Pour in water. Arrange chicken parts over the rice mixture. In a small bowl, mix butter, curry powder and paprika. Brush butter mixture over chicken pieces. Cover pan tightly with aluminum foil.
  3. Bake 1 hour in the preheated oven, until chicken juices run clear and rice is tender.

Gourmet Mushroom Risotto

Gourmet Mushroom Risotto

Ingredients

Original recipe makes 6 servings

  • 6 cups chicken broth, divided
  • 3 tablespoons olive oil, divided
  • 1 pound portobello mushrooms, thinly sliced
  • 1 pound white mushrooms, thinly sliced
  • 2 shallots, diced
  • 1 1/2 cups Arborio rice
  • 1/2 cup dry white wine
  • sea salt to taste
  • freshly ground black pepper to taste
  • 3 tablespoons finely chopped chives
  • 4 tablespoons butter
  • 1/3 cup freshly grated Parmesan cheese

Directions

  1. In a saucepan, warm the broth over low heat.
  2. Warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside.
  3. Add 1 tablespoon olive oil to skillet, and stir in the shallots. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.
  4. Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Season with salt and pepper to taste.

Guyanese Cookup Rice

Guyanese Cookup Rice

Ingredients

Original recipe makes 8 servings

  • 1 scotch bonnet chile pepper
  • 6 bone-in chicken pieces, such as breasts, thighs, and drumsticks
  • 2 skinless, bone-in chicken breast halves – cut in half
  • 1 tablespoon olive oil
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 2 cups uncooked long-grain white rice
  • 4 cups chicken broth
  • 1 (14 ounce) can coconut milk
  • 4 sprigs thyme, chopped
  • 1 (15 ounce) can black-eyed peas, rinsed and drained
  • 4 green onions, coarsely chopped
  • 1/2 head cabbage, cored and cut into large chunks
  • 2 tablespoons butter
  • salt and pepper to taste

Directions

  1. Slice the scotch bonnet chile in half, and chop one half. Reserve both halves. (Chile is very hot, so use gloves when chopping, and avoid touching your eyes, nose, or mouth after chopping.) Cut the chicken pieces into large chunks.
  2. Heat the olive oil in a large skillet or Dutch oven over medium heat, and pan-fry the chicken pieces until brown on all sides, about 15 minutes. Stir in chopped chile, onion, and garlic. Cook, stirring occasionally, until the onion is translucent, about 5 minutes. Add the rice, and stir to coat with oil. Let the rice fry until it turns slightly opaque but doesn’t brown. Pour in the chicken stock, bring to a boil over medium heat, and reduce heat to a simmer. Let the mixture simmer for about 5 minutes, and stir in the coconut milk, thyme, black-eyed peas, and green onions until well combined. Lay the cabbage chunks on top of the mixture, and place the remaining half chile on top of the cabbage.
  3. Cover, and simmer until the rice and cabbage are tender, about 20 minutes. Check occasionally to see if the mixture is getting too dry on the bottom, and add a small amount of water if needed to prevent burning. Before serving, stir in butter, and season to taste with salt and pepper.

Matar Pulao

Matar Pulao (Rice with Peas)

Ingredients

Original recipe makes 6 servings

  • 2 tablespoons vegetable oil
  • 4 whole cloves
  • 3 black cardamom seeds
  • 6 whole black peppercorns
  • 2 (3 inch) cinnamon sticks
  • 2 teaspoons garlic powder
  • 2 tablespoons water
  • 1 cup frozen green peas, thawed
  • 2 cups uncooked basmati rice, rinsed and drained
  • 4 cups water
  • salt to taste

Directions

  1. Heat the oil in a deep heavy skillet over low heat. Add the cloves, cardamom seeds, peppercorns and cinnamon sticks. Cook for a few minutes to bring out the aroma of the spices. Stir the garlic powder and 2 tablespoons of water together to make a paste; mix into the pan with the spices.
  2. Add the green peas to the pan, cover and cook for about 5 minutes.
  3. Add the remaining 4 cups of water and rice to the pan. Season with a little salt. Bring to a boil, then cover, and cook for about 15 minutes, until the rice is tender and the water has been absorbed. Taste, and adjust the salt before serving

Mexican Rice

Mexican Rice

Ingredients

Original recipe makes 6 servings

  • 1 cup long grain white rice
  • 1 tablespoon vegetable oil
  • 1 1/2 cups chicken broth
  • 1/2 onion, finely chopped
  • 1/2 green bell pepper, finely chopped
  • 1 fresh jalapeno pepper, chopped
  • 1 tomato, seeded and chopped
  • 1 cube chicken bouillon
  • salt and pepper to taste
  • 1/2 teaspoon ground cumin
  • 1/2 cup chopped fresh cilantro
  • 1 clove garlic, halved

Directions

In a medium sauce pan, cook rice in oil over medium heat for about 3 minutes. Pour in chicken broth, and bring to a boil. Stir in onion, green pepper, jalapeno, and diced tomato. Season with bouillon cube, salt and pepper, cumin, cilantro, and garlic. Bring to a boil, cover, and reduce heat to low. Cook for 20 minutes.

 

Polish Rice Cake

Polish Rice Cake

Ingredients

Original recipe makes 1 -9×13 inch cake

2 cups long grain white rice

6 cups skim milk

1 teaspoon salt

1 cup butter

1 (8 ounce) package cream cheese

3 eggs

1 cup half-and-half cream

1 teaspoon vanilla extract

1 cup self-rising flour

1/2 cup golden raisins

Directions

  1. Combine rice, milk and salt in a saucepan and cook slowly until liquid is absorbed. Stir frequently.
  2. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9×13 inch baking pan.
  3. In large bowl, combine the butter and cream cheese. Cream well with wooden spoon.
  4. In another bowl combine eggs, half and half, and vanilla. Add to creamed mixture and blend well.
  5. Stir in the cooled rice mixture and mix well. Add the flour and blend well. Stir in the raisins.
  6. Pour batter into the prepared pan, pat top to avoid any air bubbles. Bake at 350 degrees F (175 degrees C) for 1 hour. Let cake stand for one hour before turning out of pan.

Taco Rice

Taco Rice

Ingredients

Original recipe makes 4 servings

1 (14.5 ounce) can chicken broth

1 (8 ounce) can tomato sauce

1 (1 ounce) package taco seasoning mix

1 1/2 cups uncooked instant rice

1 (6 ounce) can black olives, drained and chopped

1 cup shredded Cheddar cheese

1 cup sour cream

Directions

  1. In a large pot, bring chicken broth, tomato sauce, and taco seasoning to a boil.
  2. Stir rice into the pot, cover and remove from heat. Let the pot stand, covered, for 5 minutes.
  3. Stir in cheese and olives; mix well. Serve with sour cream.

Spanish Rice

Spanish Rice

Ingredients

Original recipe makes 5 servings

2 tablespoons oil

2 tablespoons chopped onion

1 1/2 cups uncooked white rice

2 cups chicken broth

1 cup chunky salsa

Directions

  1. Heat oil in a large, heavy skillet over medium heat. Stir in onion, and cook until tender, about 5 minutes.
  2. Mix rice into skillet, stirring often. When rice begins to brown, stir in chicken broth and salsa. Reduce heat, cover and simmer 20 minutes, until liquid has been absorbed.

  Creamy Chicken and Wild Rice Soup

Creamy Chicken and Wild Rice Soup

Ingredients

Original recipe makes 8 servings

  • 4 cups chicken broth
  • 2 cups water
  • 2 cooked, boneless chicken breast halves, shredded
  • 1 (4.5 ounce) package quick cooking long grain and wild rice with seasoning packet
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 3/4 cup all-purpose flour
  • 1/2 cup butter
  • 2 cups heavy cream

Directions

  1. In a large pot over medium heat, combine broth, water and chicken. Bring just to boiling, then stir in rice, reserving seasoning packet. Cover and remove from heat.
  2. In a small bowl, combine salt, pepper and flour. In a medium saucepan over medium heat, melt butter. Stir in contents of seasoning packet until mixture is bubbly. Reduce heat to low, then stir in flour mixture by tablespoons, to form a roux. Whisk in cream, a little at a time, until fully incorporated and smooth. Cook until thickened, 5 minutes.
  3. Stir cream mixture into broth and rice. Cook over medium heat until heated through, 10 to 15 minutes.

Horchata

Horchata

(Cinnamon Rice Milk)

 

Ingredients

Original recipe makes 8 servings

1 cup long grain rice, rinsed

2 quarts water

1 cinnamon stick, broken into pieces

1 teaspoon vanilla (optional)

1/2 cup white sugar

Directions

  1. In a large saucepan, combine rice, water and cinnamon stick. Set aside for 3 hours.
  2. After 3 hours, bring to a boil, reduce heat, and simmer for 30 minutes. Allow to cool.
  3. Puree rice mixture in a blender until smooth. Strain through cheesecloth or a fine sieve. Flavor with vanilla and sugar to taste. Chill, and serve over ice.