Southwest Red Rice Recipes

CHARLESTON RED RICE

Steps:

• Fry bacon and remove from the pan:.
• Saute'onions and peppers in the bacon grease;.
• Add tomato paste water salt sugar and pepper.
• Cook uncovered slowly about 5 minutes and then add the rice another 5 minutes until mixture is bubbly then pour into the top section of a rice steamer or you can use a very large Pyrex dish.
• Pour mixture in and add the sausage and crumble up the bacon and mix into the rice mixture.
• Cover and bake for 35- 45 minutes in a preheated oven at 350 degrees or steam in steamer.
• I bake it now days but the family recipe says to steam it.

SOUTHWESTERN RICE

Steps:

• In a large nonstick skillet, heat oil over medium-high heat; saute pepper and onion 3 minutes. Add garlic; cook and stir 1 minute., Stir in rice, spices and broth; bring to a boil. Reduce heat; simmer, covered, until rice is tender, about 15 minutes. Stir in remaining ingredients; cook, covered, until heated through.

SOUTHWESTERN RICE WITH CHEESE

Steps:

• Preheat oven to 350 degrees F.
• Combine all ingredients in a large bowl (reserving 3 tablespoons of cheese). Spoon into buttered souffle dish. Top with reserved cheese and sprinkle lightly with paprika. Bake until top is golden, 25 to 30 minutes.

SOUTHWESTERN RICE PILAF

Steps:

• In a heavy-based 3-qt. saucepan with a tight lid, heat the oil over medium heat. Add the onion, poblano, and garlic, and reduce the heat to medium low. Cook for 3 minutes, stirring occasionally. Add the chili powder and cumin and cook, stirring frequently, until the onion is softened and the spices are very fragrant, about 3 minutes.
• Add the rice and salt, and stir well to coat each grain with oil. Toast for a full 5 minutes, stirring regularly to keep the grains separated and to prevent them from sticking to the bottom of the pan (the rice may turn opaque before 5 minutes is up, but keep going). Reduce the heat to low if there are any signs of scorching.
• Add the chicken broth and tomatoes, stir once, and bring to a boil over medium heat. Cover, reduce the heat to low, and cook for 18 minutes. Remove from the heat and let the pilaf sit, still covered, for 5 minutes. Meanwhile, finely grate 1 Tbs. zest from the lime, and then cut the lime into wedges. Once the pilaf has rested, remove the lid and fluff the rice with a fork. Using the fork, gently fold in the cilantro, jalapeño, and lime zest. Season to taste with salt. Serve with the lime wedges for spritzing over the rice.

SOUTHWESTERN STUFFED BELL PEPPERS

Steps:

• Preheat the oven to 350°F.
• Brown the ground beef in a large fry pan over medium high heat for 5 minutes or until cooked almost through. Add the chopped onion, celery, and garlic and cook until vegetables are softened, about 5 minutes. Stir in the diced tomato, tomato paste, cumin, chile powder and kosher salt and cook for another 4-5 minutes. Stir in the black beans, green chiles, corn, cooked rice and chopped cilantro.
• Meanwhile, cut off the tops of the peppers and spoon out the ribs and seeds, then rinse. Lightly sprinkle the inside of the peppers with kosher salt and place in a microwave safe dish with ¼ cup water. Cover with plastic wrap and microwave for 5 minutes or until they start to soften.
• Transfer to a 3 quart baking dish and fill the peppers with the hot meat and rice mixture. Sprinkle the tops with cheese and bake for 20 minutes or until peppers are tender and cheese is browned. Garnish with additional chopped cilantro. Serve hot.

SOUTHWEST RICE & BLACK BEAN CASSEROLE

Steps:

• Saute onion, red pepper, garlic and jalapeno peppers in oil for about 3 to 5 minutes on medium-high heat until they become soft.
• Add cumin, oregano, paprika, coriander, salt, and pepper.
• Next, add the tomatoes and rice and stir well, for about 30 seconds.
• Add water and turmeric.
• Bring to a boil.
• Turn to low and cover.
• Simmer for 20 minutes.
• Once rice is cooked add corn, beans, lime juice and zest. Mix well.
• Add cheese mix well and pour into large casserole dish.

SAVANNAH RED RICE RECIPE

Steps:

• Preheat oven to 350°F. Cook bacon in a medium skillet over medium until crisp, about 8 minutes; transfer bacon to a plate lined with paper towels, reserving drippings in skillet. Crumble bacon.
• Add yellow onion, celery, and bell pepper to reserved drippings in skillet; increase heat to medium-high. Cook, stirring often, until vegetables are tender, 5 to 6 minutes.
• Stir in rice, tomatoes, chicken broth, salt, black pepper, cayenne pepper, and hot pepper sauce. Spoon into a lightly greased 2-quart baking dish. Cover with aluminum foil, and bake in preheated oven until rice is tender, 40 to 45 minutes. Top with crumbled bacon.

CHARLESTON RED RICE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a 2-quart baking dish.
• Bring the rice, water, and salt to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and most of the liquid has been absorbed, 20 to 25 minutes.
• While the rice is cooking, cook the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. Reserve about 1 tablespoon of bacon drippings in the pan. Reduce heat to medium. Drain the bacon on a plate lined with paper towels; crumble the bacon once cooled enough to handle.
• Cook and stir the onions in the reserved bacon drippings until translucent, 5 to 8 minutes. Stir in the crumbled bacon, tomato sauce, tomato paste, sugar, Worcestershire sauce, and hot sauce; bring the mixture to a simmer, reduce heat, and simmer for 10 minutes. Spoon the cooked rice into the prepared baking dish and stir the tomato-bacon mixture into the rice until evenly combined.
• Cover the dish and bake in the preheated oven for 45 minutes.

SOUTHWEST RED RICE

Steps:

• Set oven control to Broil.
• Arrange bell pepper and chilies on oven rack with top surfaces about 5 inches from heat. Broil, turning occasionally, until skin is blistered and evenly browned (not burned). Remove to paper bag; close tightly. Let stand 20 minutes to soften skins. Peel skins and remove seeds.
• Place bell pepper and chilies in blender or food processor. Cover and blend on high speed until smooth.
• Cook and stir onion and garlic in butter in 3-quart saucepan over medium heat about 3 minutes or until onion is tender.
• Stir in remaining ingredients except bell pepper mixture. Heat to boiling, stirring once or twice; reduce heat. Cover and simmer 16 minutes. (Do not lift cover or stir.) Remove from heat; stir in bell pepper mixture. Cover and let steam 10 minutes.