Spiced Rice Recipes

SPICY RICE

Spicy Rice image

Provided by Food Network Kitchen

Time 25m

Number Of Ingredients 7

Ingredients

1 tablespoon oil
1 small onion, diced
1 green pepper, diced
1/2 teaspoon cayenne pepper
1 1/2 cups chicken stock
One 28-ounce can of tomatoes, crushed
1 cup rice

Steps:

In a sauce pan combine oil, onion and green pepper. Saute over medium heat until vegetables are tender. Sprinkle in cayenne pepper. Add heated chicken stock and tomatoes. Bring to a boil. Add rice and stir. Cover and reduce to a simmer. Continue simmering over low heat until all liquid is absorbed. Serve hot.

SPICED BASMATI RICE

Spiced basmati rice image

Slow cook your basmati in the style of a pilaf by steaming with spices for this Keralan-style Indian side dish

Provided by John Torode

Categories Dinner, Side dish

Time 1h5m

Number Of Ingredients 10

Ingredients

500g basmati rice
2 tbsp butter
1 tbsp vegetable or corn oil
¼ tsp turmeric
2 garlic cloves , crushed
1 tsp grated ginger
½ tsp each - ground cumin and ground cardamom
10 curry leaves
2 long dried red chillies
¼ tsp saffron strands, optional

Steps:

Bring the rice to the boil in 2 litres of water and allow to cook for 7 mins. Rinse the rice in a colander with cold water. Leave to drain for 5 mins.
Meanwhile, put half the butter and the oil into a saucepan. Bring to a medium heat and add the rest of the ingredients, except the rice and the saffron. Slowly fry until fragrant, then stir in the drained rice. Using the end of a wooden spoon to make holes in the rice to allow the steam to rise. Dot the remaining butter on top of the rice and scatter over the saffron. Put the lid back on the pan, and cover with a tea towel to seal the steaming process. Turn off the heat and leave to steam for 30 mins - this makes the rice fluffy and separated without drying it out.

Nutrition Facts : Calories 356 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 62 grams carbohydrates, Protein 7 grams protein, Sodium 0.1 milligram of sodium

INDONESIAN SPICED RICE

Indonesian Spiced Rice image

This colorful spicy side dish goes perfect with kabobs, especially with cherry tomatoes; the color combo is most appealing. Lamb is a good accompaniment.

Provided by Andi

Categories Side Dish Rice Side Dish Recipes

Time 35m

Yield 8

Number Of Ingredients 11

Ingredients

3 tablespoons vegetable oil
1 large onion, chopped
2 jalapeno peppers, seeded and minced
2 cloves garlic, crushed
1 teaspoon ground turmeric
½ teaspoon ground cinnamon
2 cups uncooked long-grain white rice
2 (14.5 ounce) cans chicken broth
1 cup water
1 bay leaf
2 green onions, chopped

Steps:

Heat oil in large, heavy pan over medium heat. Stir in onion, jalapeno peppers and garlic. Saute until onion is translucent; about 8 minutes.
Stir turmeric, cinnamon, and rice into the pan; stir for 2 minutes. Mix in the chicken broth, water and bay leaf. Bring the mixture to a boil, reduce heat to low, cover and cook 20 minutes.
Turn off the heat altogether and let sit for 5 minutes. Garnish with chopped green onion.

Nutrition Facts : Calories 226.2 calories, Carbohydrate 39.8 g, Fat 5.5 g, Fiber 1.3 g, Protein 3.7 g, SaturatedFat 0.9 g, Sodium 3.9 mg, Sugar 1.1 g

SPICY SPANISH-STYLE RICE

Spicy Spanish-Style Rice image

This Spanish rice-inspired spicy tomato rice recipe is super easy to make and is always a crowd-pleaser. When was the last time you had Spanish rice? You can substitute paprika for the chili powder.

Provided by Chef John

Categories Side Dish Rice Side Dish Recipes Spanish Rice Recipes

Time 45m

Yield 8

Number Of Ingredients 12

Ingredients

1 tablespoon butter
2 cups uncooked long-grain white rice
⅓ cup diced jalapeno pepper
⅓ cup chopped green onion
1 clove garlic, crushed
1 teaspoon chili powder, or to taste
1 teaspoon ground cumin
½ teaspoon salt
½ teaspoon chipotle chile powder, or to taste
½ teaspoon cayenne pepper, or to taste
2 ¼ cups chicken stock
½ cup tomato sauce

Steps:

Melt butter in a pot over medium-low heat. Stir rice, jalapeno, green onion, and garlic together in the melted butter until rice is completely coated with butter. Add chili powder, cumin, salt, chipotle chile powder, and cayenne pepper; cook and stir until fragrant, about 1 minute.
Stir chicken stock and tomato sauce into rice mixture. Bring to a simmer, cover the pot, reduce heat to low, and simmer for 20 minutes. Turn heat off and leave pot covered on the burner for 8 minutes. Remove cover and fluff rice with a fork.

Nutrition Facts : Calories 193.6 calories, Carbohydrate 39.1 g, Cholesterol 4 mg, Fat 2.1 g, Fiber 1.2 g, Protein 3.9 g, SaturatedFat 1.1 g, Sodium 435.5 mg, Sugar 1.1 g

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