Green Seasoned Beans And Brown Rice Pilaf Recipes

SEASONED BROWN RICE PILAF

Steps:

• In a Dutch oven, heat oil over medium heat. Add rice and onion; saute until rice is lightly browned, 8-10 minutes. Add broth; stir in the next 6 ingredients. Bring to a boil. Reduce heat; simmer, covered, for 35 minutes. Add orzo. Cook, covered, until orzo is tender, 10-15 minutes longer.

RICE PILAF WITH BEANS

Steps:

• Heat oil in a heavy saucepan over medium heat.
• Sauté rice until golden.
• Stir in stock, water and pepper.
• Increase heat to high and bring to a boil.
• Immediately reduce heat to low.
• Cover and simmer 20-25 minutes or until rice is tender and liquid absorbed.
• Stir in beans.
• Turn on broiler.
• Transfer rice to ovenproof serving dish.
• Arrange tomato slices over beans and dot with butter.
• Broil 2-3 minutes or cook until tomato slices are cooked throughout.
• Serve pilaf sprinkled with mint.

GREEN SEASONED BEANS AND BROWN RICE PILAF

Steps:

• Combine onion, broccoli, celery, and garlic in a food processor. Add 1/4 cup water, ginger, dill, and salt; process until mixture is pureed.
• Heat a nonstick skillet over medium-high heat. Add the puree; saute until water evaporates and puree is thickened, 7 to 10 minutes. Add black beans and kidney beans and gently mix. Reduce heat to low. Cook, covered, until flavors combine, about 10 minutes.
• Preheat oven to 375 degrees F (190 degrees C). Butter a Dutch oven.
• Heat oil in another nonstick saucepan over medium heat. Add rice; toast until rice is slightly glassy and smells nutty, about 5 minutes. Add 3 cups water. Pour rice and water into the Dutch oven; stir in the bean mixture.
• Bake, uncovered, in the preheated oven, until all liquid evaporates, about 45 minutes. Mix occasionally to allow uniform baking.

CHIPOTLE CHICKEN & RICE

Steps:

• Step 1 Season chicken with chili powder and salt. Step 2 In large Dutch oven or saucepan set over medium heat, heat 2 tbsp oil. In batches to avoid crowding, add chicken and cook, turning, for 5 to 7 minutes or until starting to brown all over, adding more oil as needed. Using slotted spoon, transfer to plate as chicken is browned. Step 3 Add onion and garlic to oil in Dutch oven set over medium. Cook, stirring frequently, for 3 to 5 minutes or until starting to soften. Stir in rice, chipotle peppers and adobo sauce. Cook, stirring frequently, for 2 to 3 minutes or until well coated. Step 4 Stir in broth and bring to a boil. Stir in lime juice. Return chicken to Dutch oven. Reduce heat to medium-low. Cook, stirring frequently, for 25 minutes or until chicken is cooked through and rice is tender and has absorbed most of the liquid. Remove from heat. Cover and let stand for 10 minutes. Step 5 Before serving, fluff rice mixture with fork and garnish with cilantro. Recipe Tips: Add 1 cup frozen vegetable medley - such as peas, corn and carrots - in the last 10 minutes of cooking if desired. For a zesty addition, add 1/2 cup sliced green olives or 1/4 cup drained capers with the lime juice in Step 4.

TOMATO AND COCONUT CHICKEN OVER SPICED RICE PILAF

Steps:

• For the rice: Soak the rice in 4 cups of cold water for 30 minutes.
• For the chicken: Meanwhile, in a large skillet, heat the oil over medium-high heat. Arrange the chicken on a baking sheet in a single layer. Season all sides of the chicken with salt. When the oil begins to smoke lightly, use a pair of metal tongs to carefully add the pieces, skin-side down, to the oil. Do not crowd the skillet. Lower the heat to medium and cook until the skin is browned, 5 to 8 minutes. Flip the chicken and brown the other side, another 5 to 8 minutes. Transfer the chicken pieces to a clean baking sheet and set aside.
• In the same skillet, add the garlic and onions. Add the red pepper flakes and some salt and cook, stirring frequently, until the garlic and onions turn light brown, 5 to 8 minutes. Add the coconut milk, tomatoes and bay leaves and bring to a simmer. Arrange the chicken pieces skin-side up in a single layer in the sauce. Pour any juices into the sauce as well. Lower the heat and simmer until the chicken is cooked through, 30 to 35 minutes. Discard the bay leaves. Taste for seasoning. Keep warm.
• To cook the rice: While the chicken is cooking, heat the oven to 250 degrees F.
• On a baking sheet, combine the cumin, fennel, cayenne and cinnamon stick. Lightly toast the spices in the oven, 1 to 2 minutes. Set aside.
• Heat a large Dutch oven over medium heat and add the butter and onion. Season with salt and cook until the onion is translucent but not browned, 5 to 8 minutes. Stir in the spices. Drain the rice, reserving the soaking water. Stir in the rice and cook until you hear it crackling, 1 to 2 minutes. Gently stir in the reserved water. Season with salt and bring to a simmer over medium heat. Cover and cook until the water has been absorbed and the rice is fluffy, about 15 minutes. Remove from the heat and allow the rice to rest for 5 to 10 minutes before "forking" it gently onto plates. Spoon the chicken and sauce over the rice and serve.