Long Grain White Rice With Corn Peppers And Onions Recipes

SWEET BELL PEPPER RICE

Steps:

• Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, 20 to 25 minutes.
• Heat oil in a large skillet over medium-high heat. Cook and stir onion in the hot oil until tender, about 3 minutes. Add garlic and continue to cook and stir until onion is translucent, 2 to 3 minutes more. Stir green bell pepper and red bell pepper into onion mixture; cook until tender, about 5 minutes. Season with basil, oregano, black pepper, and salt.
• Pour wine into vegetable mixture and reduce heat to medium low. Simmer until liquid is reduced, about 5 minutes. Stir rice into vegetables. Top with Parmesan cheese before serving.

YELLOW RICE

Steps:

• While you are sautéing all the vegetables, bring the chicken broth to a boil in a small saucepan and keep it hot and ready to be added to the rice.
• In a large skillet or a medium pot, heat the olive oil on medium high heat. Add the onion, season with salt and pepper and cook for 3-5 minutes, until it is tender and translucent.
• Add the chopped peppers, season with salt and pepper and cook for another 2-3 minutes. For the jalapeño, I like to charr it in the oven first, peel off the skin, remove the seeds and then finely chop it. You can simply chop up the jalapeño without charring it first. Also, you can use as much or as little of the green and red peppers as you like. I usually use one small bell pepper and only ¼-1/2 of a green pepper.
• Add the chopped tomatoes and garlic to the skillet and cook for 2-3 more minutes.
• Add the tomato paste and the turmeric. The turmeric is what will give the rice it's gorgeous yellow color, so don't omit it, or you will not have yellow rice, you will have regular rice pilaf with vegetables. Mix to combine and cook for about a minute.
• Add the rice to the skillet, increase the heat to high and cook the rice for about 2 minutes, making sure to mix the the whole time and get it coated and throughly mixed with all the other ingredients in the skillet.
• Add the dry bay leaf to the skillet. Pour in the boiling chicken broth, the rice should come to a boil right away. Decrease the heat to low, and cook, covered, for 15 minutes.
• Fluff the rice with a fork, discard the bay leaf and garnish the rice with fresh herbs.

RICE WITH PAN-ROASTED CORN AND ONIONS

Steps:

• Heat the butter in a 10-inch skillet over medium-high heat. Add the corn and onion and cook for 3 minutes or until browned, stirring occasionally. Add the rice and cook and stir until the rice is lightly browned.
• Stir the garlic and broth in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 25 minutes or until the rice is tender. Season to taste.

RICE WITH ONIONS, GARLIC AND HERBS

Steps:

• Combine the first 4 ingredients in a food processor and puree.
• Put the oil in a large saucepan over medium heat and add the rice, stirring for a few minutes.
• Stir in all but 1 tablespoon of the onion mixture, add the salt and pepper, and cook for a couple minutes stirring.
• Add the stock and bring to a boil.
• Cover and turn heat to medium/low cooking until liquid is absorbed, about 15-20 minutes.
• Stir in the reserved tablespoon of the onion mixture and serve.

LONG GRAIN WHITE RICE WITH CORN, PEPPERS AND ONIONS

Steps:

• * Note: One large (12 to 16 ounces) liquid removed can or possibly 1 (10 oz) box frzn corn may be substituted. Don't thaw before using. If using fresh corn: After removing the husks and silk, cut the kernels from the cobs using a sharp knife (being careful not to cut into the cob itself). Place the kernels into a bowl and using the knife, scrape up and down the shaft of the cob (over the bowl of corn) extracting the natural "corn cream". If using canned or possibly frzn corn, simply begin with the next step. To saute/fry the vegetables: Heat the butter (or possibly heat the oil) in a 2 1/2-qt heavy bottomed sauce pot (one which comes with a tight fitting lid). When warm, add in the onions and garlic and saute/fry for 3 min. Add in the green pepper and saute/fry till all the vegetables are softened and very fragrant, about 5 min over meduim-low heat. To toast the rice: If using an "aromatic" rice, rinse it through a sieve (medium mesh) and drain well. (If using long grain "converted" white rice, rinsing is neither necessary nor recommended.). Add in the rice and cook over medium heat, stirring to coat the rice with the butter and vegetables. Cook for about 3 min or possibly till the rice is dry and beginning to turn golden brown. To simmer (see note): Add in the warm broth and return to a boil. Stir in the corn (whether fresh, liquid removed canned or possibly frzn), and bring back to a boil. Cover the pot and turn the heat to low. Simmer over a low flame for exactly 17 min without lifting the lid. Note: If your stove is electric, you will not have the same control when regulating the heat source. To help rectify this, while your rice mix is coming to a boil, heat another burner to low. This way, as soon as you cover the pot, you can quickly adjust the temperature by switching the pot to the other burner. To "settle" and serve: Uncover and add in a good amount of fresh pepper and some salt to taste. If you like, stir in 1 Tbsp. of additional butter or possibly margarine. Fluff with a fork, and cover the pot. Allow the rice to settle for 3 to 5 min to absorb any excess moisture. Serve warm. This recipe yields 8 servings.

LONG GRAIN WHITE RICE WITH CORN, PEPPERS AND ONIONS

Steps:

• If using fresh corn: After removing the husks and silk, cut the kernels from the cobs using a sharp knife (being careful not to cut into the cob itself). Place the kernels into a bowl and using the knife, scrape up and down the shaft of the cob (over the bowl of corn) extracting the natural "corn cream". If using canned or frozen corn, simply begin with step #2.
• To saute the vegetables: Melt the butter (or heat the oil) in a 2 1/2 quart heavy bottomed sauce pot (one that comes with a tight fitting lid). When hot, add the onions and garlic and saute for 3 minutes. Add the green pepper and saute until all the vegetables are softened and very fragrant, about 5 minutes over meduimlow heat.
• To toast the rice: If using an "aromatic" rice, rinse it through a sieve (medium mesh) and drain well (see note). Add the rice and cook over medium heat, stirring to coat the rice with the butter and vegetables. Cook for about 3 minutes or until the rice is dry and beginning to turn golden.
• To simmer (see note): Add the hot broth and return to a boil. Stir in the corn (whether fresh, drained canned or frozen), and bring back to a boil. Cover the pot and turn the heat to low. Simmer over a low flame for exactly 17 minutes without lifting the lid.
• To "settle" and serve: Uncover and add a good amount of fresh pepper and some salt to taste. If desired, stir in 1 tablespoon of additional butter or margarine. Fluff with a fork, and cover the pot. Allow the rice to settle for 3 to 5 minutes to absorb any excess moisture. Serve hot.
• Time Management Tips:
• 1) For extra ease of preparation when assembling, all listed fresh vegetables can be chopped as much as one day ahead and kept refrigerated in separate (well covered) bowls.
• 2) The stock can be made months ahead and kept frozen in securely covered, heavy freezer containers.
• "Variation" Tips:
• 1) Changing the type of stock can give your rice dish a totally different taste and (at times) color. Choose your stock according to your menu and don't be afraid to mix different types of stock,vegetables (and herbs) to create an even more complex flavor. Also, always thaw more stock than you'll need so you can boil it down until the volume is reduced (which will concentrate the flavor).
• Some winning combinations of stock: Beef and chicken, chicken and shrimp, veal and beef, veal and chicken or chicken and fish.
• Tips From a Teacher:
• The most renown type of aromatic rice is Basmati rice which (once grown only in Pakistan and India), is now also grown here in the United States. This type of rice is special (although pricey) not only for it's nutty, butterlike and seductive flavor, but during cooking, the grains swell much more in length than in width, making the feel of the cooked rice more distinctive in the mouth. Basmati rice is also lower in starch which encourages the grains to remain separate.
• Jasmine rice, another long grain white rice once grown exclusively in Thailand, is now also grown here and the flavor is similar to Basmati although the texture is somewhat softer when cooked. The other readilyavailable types of aromatic rice are grown here and come in both white, tan and brown varieties. All of the new domestic breeds of rice are an attempt to duplicate the flavor and aroma of Basmati, at a more affordable price. They can be identified as Texmati, Wehani and Popcorn rice (also called Wild Pecan rice). These are all delicious and lend their own unique characteristics to the finished dish.

PERFECT LONG-GRAIN WHITE RICE

Steps:

• Combine the rice, salt and 1 1/2 cups water in a small saucepan and bring to a boil. Reduce heat to low, cover and simmer until all liquid is absorbed, about 18 minutes. Remove from heat and let sit, covered, for 10 minutes. Fluff with a fork before serving.

BELL PEPPER AND RICE PILAF

Steps:

• Melt butter in heavy large pot over medium heat. Add onion and bell peppers and sauté until tender, about 12 minutes. Add rice, cumin and chili powder; stir 1 minute. Add broth and bring to boil, stirring occasionally. Cover pot. Reduce heat to medium-low and simmer until rice si tender and broth is absorbed, about 25 minutes. Season pilaf to taste with salt and pepper. Sprinkle with cilantro and serve.