Table of Contents
Prep: 0 15min0
Total: 0 55min0
Yield: 12 servings
Servings:
Nutrition Facts :
Ingredients:
- 2 tablespoons canola oil
- 3 cloves garlic, minced
- 1/2 to 1 whole large onion, chopped
- 4 cups long grain rice
- Two 14.5-ounce cans whole tomatoes
- One 10-ounce can diced tomatoes and green chiles, such as Rotel
- 1 teaspoon cumin (or more to taste)
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon turmeric
- 6 to 8 cups low-sodium chicken broth (more if needed)
- 1 1/2 cups grated Cheddar
- Fresh cilantro, chopped, for serving
Instruction:
- Preheat the oven to 375 degrees F.
- Heat the oil in a large dutch oven and add the garlic and onions. Cook, 3 to 4 minutes. Reduce the heat to low and add the rice. Stir constantly, making sure the rice doesn’t burn. Cook over low heat, about 3 minutes.
- Next, add the whole tomatoes, diced tomatoes, cumin, salt, pepper, cayenne and turmeric. Stir to combine and let cook, about 2 minutes. Finally, add the chicken broth and stir the mixture together. Bring the mixture to a boil, and then reduce heat to low. Cover, and simmer until the rice is not quite done, 10 to 15 minutes.
- Top with the cheese, and then bake with the lid off until the cheese is melted and the rice fully cooked, about 15 minutes. Serve with chopped cilantro.
Prep: 0 5min0
Total: 0 30min0
Yield: 8 servings
Servings:
Nutrition Facts :
Ingredients:
- 1 tablespoon canola oil
- 3 cloves garlic, minced
- 1 large onion, chopped
- 2 cups long-grain rice
- 1 teaspoon kosher salt
- 3 to 4 cups low-sodium chicken broth
- Juice of 3 limes and zest of 2 limes (hold back juice of 1 lime for garnish)
- Chopped fresh cilantro, for garnish
Instruction:
- Heat the oil in a large skillet over medium heat. Add the garlic and onions and cook for 3 to 4 minutes. Reduce the heat to low and add the rice and salt. Cook over a low heat for 3 minutes, stirring constantly to make sure the rice doesn’t burn. Add 2 cups of the broth and the juice and zest of 2 limes and bring it to a boil. Reduce the heat to low, cover and simmer for 10 to 15 minutes or until the rice is done. Add more liquid as needed. The rice shouldn’t be sticky.
- Just before serving, stir through the juice of 1 lime and lots of chopped cilantro.
Simple, yet tastier than plain rice. Great option when you’re looking for a side dish.
Prep:
Total:
Yield: 4
Servings:
Nutrition Facts :
Ingredients:
- 1 T. butter
- 1/2 medium onion (finely diced)
- 1 stalk celery (finely diced)
- 1 carrot (finely diced)
- 1/4 c. dry white wine ((can sub chicken or vegetable broth))
- 1 bay leaf
- 1 c. uncooked long-grain white rice ((or the type of rice you prefer))
- 2 c. low sodium chicken or vegetable broth
Instruction:
- Melt butter in a large skillet over medium heat.
- Add the onion, celery and carrots and saute until they start to soften, about 4 minutes.
- Add the wine (or broth), stir and cook until the liquid has reduced by about half.
- Add the bay leaf, the rice, the broth and salt and pepper to taste.
- Reduce the heat to low, cover the pot and let the rice simmer for 18-20 minutes, until the liquid has absorbed and the rice is perfectly cooked.
- Turn off the heat and with a fork, lightly fluff the rice. Remove the bay leaf.
- Sprinkle with minced fresh parsley, if desired, and serve.
This recipe is from Ree Drummond / The Pioneer Woman’s new holiday cookbook. It is on Food Network too but using canola oil instead. It is a great side dish for Cinco De Mayo, mexican night, or any night served alongside tacos, burritos, enchiladas, steak, chicken or anytime you need a great rice side dish. It has strong but fresh lime flavor so be advised. It is so good. Enjoy! ChefDLH
Prep: 10min
Total: 40min
Yield: 8-12 serving(s)
Servings:
Nutrition Facts : calories 225, Fat 2.8, Saturated Fat 0.5, Cholesterol 0, Sodium 668.1, Carbohydrate 44, Fiber 2.1, Sugar 1.9, Protein 6.3
Ingredients:
- 1 tablespoon olive oil
- 3 garlic cloves, minced
- 1 large onion, chopped
- 2 cups long-grain rice
- 1 teaspoon kosher salt
- 4 cups chicken broth (low sodium) or 4 cups vegetable broth (low sodium)
- 3 limes, juice of (1/4 cup)
- 2 limes, zest of (halved)
- chopped fresh cilantro, for garnish (optional)
Instruction:
- Heat the oil in a medium pan over medium high heat. Add the garlic and onions and stir around and cook until onions start to soften about 3 to 4 minutes. Reduce the heat to low and add the rice. Cook over a low heat for 2 minutes, stirring constantly to make sure the rice doesn’t burn. Add 2 cups of the broth and salt. Then add the juice and half the lime zest of 3 limes and bring it to a boil. Reduce the heat to low, cover and simmer for 20 to 25 minutes or until the rice is done and tender. Stir it once or twice to keep it from sticking to the pot. Add more liquid if needed. The rice shouldn’t be sticky. Just before serving, sprinkle the rest of the lime zest. Stir to combine and serve.
- Optional top with a half a cup chopped cilantro.
Why haven’t I ever tried to make rice this way? I absolutely loved this. I made it with Beef and Bean Burritos (also Pioneer Woman). Recipe courtesy of The Pioneer Woman Cooks. Food From My Frontier.
Prep: 15min
Total: 40min
Yield: 6 serving(s)
Servings:
Nutrition Facts : calories 313.3, Fat 5.9, Saturated Fat 0.6, Cholesterol 0, Sodium 512.8, Carbohydrate 57.9, Fiber 2.2, Sugar 3.2, Protein 7.4
Ingredients:
- 2 tablespoons canola oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 2 cups long-grain rice
- 10 ounces Rotel tomatoes & chilies
- 14 1/2 ounces whole tomatoes
- 1 teaspoon ground cumin (or more to taste)
- 1/4 teaspoon cayenne pepper
- 1 teaspoon kosher salt
- 2 -3 cups low sodium chicken broth
- fresh cilantro, chopped for garnish
Instruction:
- Heat the oil in a large skillet over medium-high heat.
- Add the onion and garlic and cook for 3 to 4 minutes.
- Reduce the heat to low for 3 minutes, stirring constantly to make sure the rice doesn’t burn.
- Add the Rotel, the whole tomatoes, cumin, cayenne, and salt.
- Stir to combine and cook for 2 minutes.
- Add 2 cups of the broth and bring to a boil.
- Reduce the heat to low, cover, and simmer for 10 to 15 minutes more, or until the rice is done.
- Add more liquid as needed. The rice shouldn’t be sticky.
- Just before serving, sprinkle lots of freshly chopped cilantro over the top.