Mahatma Yellow Rice And Chicken Recipes

SHRIMP FRIED RICE WITH COCONUT

Steps:

• Step 1 Prepare rice according to package directions. Step 2 In a large bowl, toss together shrimp, lime juice, fish sauce, brown sugar, salt and pepper. Step 3 In a large wok or skillet set over high heat, add oil. Cook shrimp, shallots and garlic for 3 to 5 mins or until shrimp start to turn pink. Step 4 Stir in curry powder, chili flakes, rice and coleslaw mix. Cook for 5 to 8 mins or fragrant and heated through. Step 5 Stir in coconut and cilantro. Recipe Tip: Use store-bought toasted coconut or toast in preheated 350°F oven on parchment paper-lined baking sheet for 4 to 6 minutes or until golden brown.

MOJO CHICKEN AND YELLOW RICE BOWL

Steps:

• Impress your family and dinner guests with this beautifully vibrant dish that's as delicious as it is colorful with mojo marinated chicken and fragrant Mahatma® Jasmine Rice cooked in turmeric, garlic, and bay leaf. Step 1
• Whisk together oil, orange juice, lime juice, brown sugar, half of the garlic, cumin, chili powder, oregano, 1 tsp salt, and 1/2 tsp pepper. Toss mojo marinade with chicken. Cover and refrigerate for at least 1 hour or up to 8 hours. Step 2
• Preheat grill to medium-high heat; grease grates well. Grill chicken for 6 to 8 minutes per side or until grill-marked, cooked through and the thermometer inserted in the thickest portion of thigh registers 165°F. Let stand for 5 minutes before slicing. Step 3
• Meanwhile, toss red onion slices with cider vinegar, sugar, and 1/4 tsp salt. Let stand for 15 to 20 minutes or until lightly pickled. Step 4
• Melt butter in a large saucepan set over medium heat. Cook remaining garlic and turmeric for 3 to 5 minutes or until softened. Stir in rice, and remaining salt and pepper. Cook for 1 to 2 minutes or until well coated. Stir in chicken broth and bay leaves; bring to boil. Reduce heat to low. Cover and cook for 15 to 20 minutes or until most of the liquid is absorbed. Cover and let stand for 5 minutes before fluffing with fork. Remove bay leaves. Step 5
• Top rice with chicken, avocado slices, pickled red onions, and a sprinkle of cilantro. Serve with lime wedges. Recipe Tips Substitute chicken breasts for thighs if desired. Add peas to rice if desired. For a short cut, try this recipe with Mahatma® Yellow Seasoned Rice.

CHICKEN BIRYANI

Steps:

• Step 1 In a medium bowl, stir together yogurt, lemon juice, oil, ginger, garlic, garam masala, turmeric, 1 tbsp salt, black pepper, cumin and paprika. Toss in chicken until well coated. Cover and marinate in refrigerator for at least 4 to 6 hours but overnight is best. Step 2 Preheat broiler on HIGH. Place chicken on lightly greased foil-lined baking sheet. Broil for 10 to 12 mins or until starting to brown. Step 3 Meanwhile, heat 1/4 cup ghee in large Dutch oven or saucepan set over medium heat. Add cinnamon stick, cardamom, cloves, star anise and bay leaves. Cook for 2 to 3 mins or until toasted and fragrant. Stir in onions and cook for 5 to 8 mins or until tender and lightly golden. Step 4 Stir in rice, remaining salt and saffron. Cook for 3 to 5 mins or until well coated. Stir in 3 1/2 cups water and bring to a boil. Cover and reduce heat to low. Cook for 15 to 20 mins or until rice is tender and absorbs most of the liquid. Add chicken juices from baking sheet into the rice and stir. Nestle in chicken pieces. Cover and cook for 5 to 8 mins or until rice has absorbed all the liquid. Step 5 Garnish with cilantro and mint before serving Recipe Tip: Remove bay leaves and whole spices if desired. For festive biryani, add frozen 1 cup peas in the last 5 mins of cooking. Serve with a dollop of yogurt. Garnish with sliced almonds, pistachios, dried chopped apricots, fried shallots and fresh thinly sliced chilies.

YELLOW RICE WITH CHICKEN

Steps:

• With sautéed shallots, peas, and carrots - the ingredient list alone makes this Yellow Rice with Chicken as easy to make as it is to shop for. With the addition of a few everyday ingredients, like fresh parsley and chicken breast, the only thing you'll need to prep ahead of time is the dinner table, as this recipe will be done in no time! Step 1
• Prepare rice according to package directions. Step 2
• Heat oil in a medium skillet over medium heat. Sauté shallots for 2 minutes. Step 3
• Add chicken and sauté until it is no longer pink, for about 5-10 minutes. Step 4
• Add peas, carrots, corn, and parsley. Sauté for 1 minute or until the desired temperature is reached. Step 5
• When cooked through, fold mixture into prepared rice and get prepared to enjoy!

ONE-POT YELLOW RICE

Steps:

• Packed with select spices, zesty citrus, and fresh herbs, our One-Pot Yellow Rice is made with pantry ingredients like black beans, diced tomatoes and Thai Jasmine Rice. Step 1
• In bowl, toss together chicken, 2 tsp salt and 2 tsp pepper and half of green onions. Step 2
• Heat oil in large saucepan set over medium heat; cook chicken for 10 to 15 minutes or until starting to brown. Transfer to bowl using slotted spoon. Step 3
• Add tomatoes, diced onion, garlic, turmeric, cumin and remaining green onions, reserving 1 tablespoon for garnish to saucepan; cook for 3 to 5 minutes or until vegetables are slightly softened. Step 4
• Add water, rice, bouillon cube, lemon juice, and remaining salt and pepper to saucepan; bring to boil. Reduce heat to low; cover and cook for 15 to 20 minutes or until most of the liquid is absorbed. Stir in reserved chicken, beans, spinach and 1 tbsp cilantro; cook for 3 to 5 minutes or until spinach is wilted. Step 5
• Remove from heat. Garnish with remaining cilantro and green onions. Serve with lemon wedges. Recipe Tips Substitute thinly sliced kale for spinach if desired. Add frozen peas in the last 5 minutes of cooking time for rice if desired.

EASIEST CHICKEN & RICE DISH

Steps:

• Remove any excess fat from the chicken then cut into bite sizes pieces.
• Sprinkle the chicken with salt & pepper before cooking. Then lightly spray a large pot with cooking spray and cook the chicken until almost done.
• Drain any liquid from the chicken. Leave the chicken in the pot & add 3 1/3 cups of water & 2 tablespoons of butter. Bring to a boil then stir in the rice mix. Reduce heat & simmer, covered, for 20 minutes.