Simple Spiced Rice Recipes

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SIMPLE SPICED RICE



Simple Spiced Rice image

This is a savory side for many meats. This is a very simple version that would appeal to a wide range of palates.

Provided by kbarnett

Categories     Side Dish     Rice Side Dish Recipes

Time 30m

Yield 8

Number Of Ingredients 7

2 tablespoons butter
2 cups uncooked basmati rice
1 small onion, chopped
4 cups water
2 teaspoons salt
2 whole cinnamon sticks
1 large bay leaf

Steps:

  • Melt the butter in a large saucepan over medium heat, and cook and stir the basmati rice and onion until the rice kernels are coated with butter and the onion is translucent, 5 to 8 minutes. The rice will give off a slightly toasted fragrance. Pour in water, and mix in salt, cinnamon sticks and bay leaf.
  • Bring the mixture to a boil, and reduce heat to medium-low. Cover the saucepan, and simmer the rice until all the water has disappeared and the rice appears dry, about 18 minutes. Fluff the rice with a fork and serve.

Nutrition Facts : Calories 195.6 calories, Carbohydrate 38 g, Cholesterol 7.6 mg, Fat 3.5 g, Fiber 0.7 g, Protein 3.7 g, SaturatedFat 2 g, Sodium 605.8 mg, Sugar 0.5 g

SPICED RICE



Spiced rice image

For the perfect side to a knockout curry supper, try this nutty aromatic rice dish

Provided by John Torode

Categories     Dinner, Side dish

Time 35m

Yield Serves 4

Number Of Ingredients 12

1 large onion , finely sliced
1 bay leaf
3 cardamom pods
small cinnamon stick
25g butter
1 tsp turmeric
100ml hot curry paste
300g basmati rice (washed 3 times)
handful raisin
1l chicken stock
25g flaked almonds , toasted
big handful chopped coriander

Steps:

  • Fry the onions, bay and whole spices in the butter for 10 mins. Sprinkle in the turmeric, then add the curry paste and cook until aromatic. Add the rice and the raisins, stir and cook for a good few mins, then add the stock and bring to the boil. Cover with a tight-fitting lid and when really boiling lower the heat and cook for 10 mins. Turn the heat off but don't lift the lid and leave to sit for 20 mins.
  • Stir in half the almonds and coriander, with the rest of the coriander and the almonds thrown over the top.

Nutrition Facts : Calories 472 calories, Fat 15 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 73 grams carbohydrates, Sugar 9 grams sugar, Fiber 3 grams fiber, Protein 17 grams protein, Sodium 1.58 milligram of sodium

BUTTERY SEASONED RICE



Buttery Seasoned Rice image

Recipe video above. Fluffy, seasoned, buttery rice that will elevate any meal! Homemade version of boxed rices like Rice-a-Roni and Uncle Bens. Economical way to make a really tasty rice side dish that will go with anything! Makes 6 cups cooked rice (fluffed), serves 6 - 8 as a side. Make a big batch, refrigerate 4 days or freeze 3 months!

Provided by Nagi

Categories     Sides

Number Of Ingredients 11

2 cups long grain white rice (, uncooked (Note 1 for brown rice))
3 1/4 cups water ((cold tap water))
2 tsp chicken powder / granulated bouillon (, or 2 cubes dissolved in boiling water (Note 2))
1 tsp garlic powder (*)
1 tsp onion powder (*)
1 tsp paprika (*)
1/2 tsp dried thyme (*)
2 tbsp dried parsley (*, optional)
1 tsp salt
1/2 tsp black pepper
50g / 3 tbsp butter, unsalted ((or MORE!))

Steps:

  • Place all Rice ingredients in a large saucepan and give it a stir.
  • Bring to simmer over medium high heat (edges bubbling, entire surface rippling), put the lid on and turn stove down to medium low (LOW for strong stoves). It should be simmering gently.
  • Cook for 13 minutes - do not lift lid!
  • Tilt pot then QUICKLY peek to ensure all water is absorbed.
  • Remove from stove, stand 10 minutes with lid on.
  • Add butter and fluff rice with a rubber spatula. Serve!
  • Storage - please read Note 4.
  • Rice cooker - Same ingredients, water and rice ratio. Pop it all in your rice cooker and cook per manufacturer directions, stir through butter at end.

Nutrition Facts : Calories 266 kcal, Carbohydrate 51 g, Protein 5 g, Fat 4 g, SaturatedFat 3 g, Cholesterol 10 mg, Sodium 595 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

(BETTER THAN) NANDO'S RICE



(Better than) Nando's Rice image

Delicious Nando's style portuguese rice. Made with paprika, turmeric and cumin for a delicious home-cooked dish.

Provided by hintofhelen

Categories     Take-Away Recipes

Time 40m

Number Of Ingredients 11

1 tbsp oil
1 tsp cumin
1/4 tsp dried chilli flakes
1 tbsp turmeric
1/2 tsp paprika
225g white rice
500g water
1 chicken stock cube, (You could use vegetable stock instead)
120g peas
1/2 onion (diced)
1/2 red pepper (diced)

Steps:

  • Fry pepper and onion in heated oil for 2 minutes; stirring constantly
  • Add dried spices to the pan and cook for further 1 minute (Add more oil if the mixture is dry)
  • Add rice, water and chicken stock to the hot pan
  • Bring mixture to boil, then immediately turn the heat to lowest possible and add the frozen peas (move to a smaller hob if needed)
  • Cover with lid and cook for around 30 minutes (until cooked). Mix the rice regularly and re-cover with the lid to ensure the rice doesn't stick.
  • Once completely cooked, stir and serve

Nutrition Facts : Calories 226 calories, Carbohydrate 33.9 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 8 grams fat, Fiber 4.4 grams fiber, Protein 5.4 grams protein, SaturatedFat 1.6 grams saturated fat, Sodium 304 grams sodium, Sugar 5.3 grams sugar

MASALA RICE RECIPE | VEGETABLE SPICED RICE | SPICED RICE WITH LEFTOVER RICE



masala rice recipe | vegetable spiced rice | spiced rice with leftover rice image

easy masala rice recipe | vegetable spiced rice | spiced rice with leftover rice

Provided by HEBBARS KITCHEN

Categories     rice

Time 15m

Number Of Ingredients 21

1 tbsp ghee / clarified butter
1 tsp mustard
1 tsp cumin / jeera
½ tsp saunf / fennel
pinch asafoetida / hing
few curry leaves
½ tsp ginger garlic paste
1 green chilli (slit)
½ onion (finely chopped)
1 tomato (finely chopped)
½ carrot (chopped)
2 tbsp peas / matar
3 beans (chopped)
¼ capsicum (chopped)
¼ tsp turmeric
¾ tsp kashmiri red chilli powder
1 tsp coriander powder
½ tsp garam masala
2 cup cooked rice
1 tsp salt
2 tbsp coriander (finely chopped)

Steps:

  • firstly, in a large kadai heat 1 tbsp ghee and splutter 1 tsp mustard, 1 tsp cumin, ½ tsp saunf, pinch asafoetida and few curry leaves.
  • now add ½ tsp ginger garlic paste, 1 green chilli and ½ onion. saute well.
  • additionally, add 1 tomato and saute till tomatoes turn soft & mushy.
  • further add chopped vegetables and cook for 5 minutes.
  • now add ¼ tsp turmeric, ¾ tsp red chilli powder, 1 tsp coriander powder and ½ tsp garam masala.
  • saute until the spices start to release oil.
  • furthermore, add 2 cups cooked rice and 1 tsp salt.
  • mix gently without breaking rice grains.
  • cover and simmer for 4 minutes.
  • finally, add coriander leaves and serve masala rice with raita or pack to a lunch box.

SPICED RICE



Spiced Rice image

Honey, raisins and cinnamon lend a slightly sweet flavor to this moist, Mediterranean-inspired side dish. Try it as a lovely, low-fat addition to a summery brunch or luncheon. Ellen Govertsen - Wheaton, IL

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 4 servings.

Number Of Ingredients 12

2/3 cup uncooked long grain rice
1-1/4 cups water
3/4 cup chopped sweet onion
1-1/2 teaspoons olive oil
1-1/2 teaspoons honey
3/4 cup reduced-sodium chicken broth
1/4 cup golden raisins
1 teaspoon curry powder
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 cup chopped sweet red pepper

Steps:

  • In a large saucepan, bring rice and water to a boil. Reduce heat; cover and simmer for 14-16 minutes or until tender. , Meanwhile, in a small nonstick skillet, saute onion in oil for 1 minute. Stir in honey and cook 2 minutes longer. Stir in the broth, raisins, curry, salt, cumin and cinnamon. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir in red pepper and rice until well blended. Cook 2 minutes longer or until rice is heated through.

Nutrition Facts : Calories 183 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 259mg sodium, Carbohydrate 38g carbohydrate (10g sugars, Fiber 2g fiber), Protein 4g protein.

SPICY RICE



Spicy Rice image

This is a spicy rice dish with steak and chicken - a great main dish! You can make it as HOT or mild as you would like...around my house we like it HOT! Great Flavor!

Provided by DCIMOMMIE

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 55m

Yield 10

Number Of Ingredients 14

2 tablespoons margarine
1 large onion, chopped
1 large green bell pepper, chopped
1 red bell pepper, chopped
2 habanero peppers, chopped
3 pounds sirloin tips, thinly sliced
3 boneless skinless chicken breasts, cut into bite-size pieces
1 tablespoon seasoned salt
3 tablespoons vegetable oil, divided
4 cups uncooked long grain rice
4 cubes chicken bouillon
8 cups water
1 teaspoon garlic powder
salt and ground black pepper to taste

Steps:

  • Heat the margarine in a large heavy skillet. Saute the onion, green pepper, red pepper and habanero peppers until onion is soft and translucent. Remove from skillet and set aside. Rub the beef and chicken with seasoned salt. Heat 1 tablespoon oil in the skillet, and fry the meat until browned. Remove from heat and set aside.
  • Heat 2 tablespoons oil in a large heavy skillet. Fry the uncooked rice, stirring occasionally until lightly browned. Stir in water and bouillon. Stir in peppers and meat. Season with garlic powder, salt and pepper. Cover, and simmer for 20 to 25 minutes, or until rice is tender.

Nutrition Facts : Calories 719.4 calories, Carbohydrate 63.1 g, Cholesterol 132.5 mg, Fat 28.4 g, Fiber 1.8 g, Protein 48.5 g, SaturatedFat 9.6 g, Sodium 890.6 mg, Sugar 1.7 g

25+ EASY LEFTOVER RICE RECIPES (+TUNA RICE SALAD)



25+ Easy Leftover Rice Recipes (+Tuna Rice Salad) image

These recipes are sure to please. So, gather your family and friends and enjoy. Let us know your thoughts!

Provided by Cassie Marshall

Categories     Main Course

Time 29m

Number Of Ingredients 10

2 pounds leftover rice
1 can tuna in water
2 diced bell peppers
3 chopped tomatoes
5 sliced green onions
Chopped parsley
1/4 cup chopped green olives
4 Tablespoons mayonnaise
1/4 cup fresh lemon juice
2 Tablespoons olive oil

Steps:

  • Mix everything together.
  • Cover with plastic wrap and refrigerate.

Nutrition Facts : Calories 210 kcal, ServingSize 1 serving

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

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

TOMATO AND COCONUT CHICKEN OVER SPICED RICE PILAF



Tomato and Coconut Chicken over Spiced Rice Pilaf image

Provided by Alex Guarnaschelli

Categories     main-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 17

2 cups basmati rice
2 teaspoons cumin seeds
1 teaspoon fennel seeds
1/2 teaspoon cayenne
1 cinnamon stick
2 tablespoons unsalted butter
1 small red onion, diced
Kosher salt
2 tablespoons extra-virgin olive oil
One 3 1/2- to 4-pound chicken, in parts, breasts halved, thighs and drumsticks separated
Kosher salt
6 medium cloves garlic, grated
2 medium yellow onions, thinly sliced
1/4 teaspoon crushed red pepper flakes
One 15.5-ounce can unsweetened coconut milk
One 14.5-ounce can diced tomatoes
2 bay leaves

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.

SPICY RICE



Spicy Rice image

Provided by Food Network Kitchen

Categories     side-dish

Time 25m

Number Of Ingredients 7

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.

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