Spicy Rice Pilaf Recipes

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SPICY RICE PILAF



Spicy Rice Pilaf image

I found this recipe back in the 1950's and have made some minor adjustments over the years to update the flavor. In summer, I like to serve the pilaf over slices of red tomatoes. -Cynthia Gobeli, Norton, Ohio

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 12 servings.

Number Of Ingredients 10

1/2 cup chopped onion
2 tablespoons olive oil
2 cups chicken or vegetable broth
1/4 cup dried lentils, rinsed
1 can (16 ounces) kidney beans, rinsed and drained
1 cup salsa
1 cup uncooked long grain rice
1 cup frozen corn
1 jar (2 ounces) diced pimientos, drained
1 teaspoon chili powder

Steps:

  • In a saucepan over medium heat, saute onion in oil until tender. Add broth and lentils; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in remaining ingredients; bring to a boil. Reduce heat; cover and simmer 20-25 minutes longer or until lentils and rice are tender.

Nutrition Facts :

TASTY SPICY RICE PILAF



Tasty Spicy Rice Pilaf image

This recipe makes a delicious side dish. Goes good with meats and veggies. It's a tasty rice with a little bit of spice! I LOVE garlic, so if you don't like it as much as I do, then just add 2 cloves instead of 6.

Provided by Luv2Cook

Categories     Side Dish     Rice Side Dish Recipes     Pilaf

Time 35m

Yield 4

Number Of Ingredients 10

2 tablespoons butter
1 onion, diced
1 roasted red pepper, diced
6 mushrooms, chopped
6 cloves garlic, minced
2 cups uncooked instant rice
3 cups chicken stock
2 teaspoons red pepper flakes
½ teaspoon salt
½ teaspoon ground black pepper

Steps:

  • Melt butter in a large pot over medium heat; cook and stir onion, red pepper, mushrooms, and garlic until tender, about 10 minutes. Stir in rice. Add chicken stock; cover and boil until liquid is absorbed, about 10 minutes. Season with red pepper flakes, salt, and black pepper.

Nutrition Facts : Calories 287.4 calories, Carbohydrate 49.8 g, Cholesterol 15.8 mg, Fat 7.2 g, Fiber 2.9 g, Protein 6.5 g, SaturatedFat 4 g, Sodium 937.4 mg, Sugar 4.1 g

SPICED RICE PILAF



Spiced Rice Pilaf image

Fragrant with spices of the Middle East. This would go great with not only Middle Eastern food, but Indian food as well. You can find rose water (an optional ingredient) in Indian/Pakistani grocers, as well as some pharmacies.

Provided by PalatablePastime

Categories     Long Grain Rice

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 16

1 small onion, chopped
1 tablespoon olive oil
1 cup long grain rice
1/2 teaspoon ground cardamom
1/2 teaspoon paprika
1/4 teaspoon ground coriander
1/4 teaspoon cinnamon
1/4 teaspoon ground cumin
1/4 teaspoon pepper
1/8 teaspoon ground nutmeg
1 (14 1/2 ounce) can vegetable broth or 1 (14 1/2 ounce) can chicken broth
1/4 cup water
1 cup chopped fresh spinach
1/4 cup golden raisin
1/4 cup toasted sliced almonds
1/2 teaspoon rose water (optional)

Steps:

  • In large saucepan, cook onion in olive oil until tender. Stir in rice and spices. Cook, stirring constantly, until rice begins to turn golden.
  • Pour in broth and water. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes. Do not lift lid while cooking.
  • Remove from heat and allow to sit for 5-10 minutes undisturbed.
  • Then add the chopped spinach, raisins, and almonds, stirring, and fluffing with a fork. Sprinkle with rose water, and fluff a little bit more, if desired.

SWEET & SPICY ROASTED SALMON WITH WILD RICE PILAF



Sweet & Spicy Roasted Salmon with Wild Rice Pilaf image

Fresh jalapeños give this quick and easy roasted salmon dish its kick; honey and balsamic vinegar give it a sweet finish. A nutty-tasting wild rice pilaf completes this healthy dinner that comes together in just 30 minutes.

Provided by EatingWell Test Kitchen

Categories     Healthy Salmon Fillet Recipes

Time 30m

Number Of Ingredients 10

5 skinless salmon fillets, fresh or frozen (1 1/4 lbs.)
2 tablespoons balsamic vinegar
1 tablespoon honey
¼ teaspoon salt
⅛ teaspoon ground pepper
1 cup chopped red and/or yellow bell pepper
½ to 1 small jalapeño pepper, seeded and finely chopped
2 scallions (green parts only), thinly sliced
¼ cup chopped fresh Italian parsley
2 2/3 cups Wild Rice Pilaf (see Associated Recipes)

Steps:

  • Thaw salmon, if frozen. Preheat oven to 425 degrees F. Line a 15-by-10-inch baking pan with parchment paper. Place the salmon in the prepared pan. Whisk vinegar and honey in a small bowl; drizzle half of the mixture over the salmon. Sprinkle with salt and pepper.
  • Roast the salmon until the thickest part flakes easily, about 15 minutes. Drizzle with the remaining vinegar mixture.
  • Coat a 10-inch nonstick skillet with cooking spray; heat over medium heat. Add bell pepper and jalapeño; cook, stirring frequently, just until tender, 3 to 5 minutes. Remove from heat. Stir in scallion greens.
  • Top 4 of the salmon fillets with the pepper mixture and parsley. Serve with pilaf. (Refrigerate the remaining salmon for another use, see Note.)

Nutrition Facts : Calories 339.2 calories, Carbohydrate 42.5 g, Cholesterol 53 mg, Fat 5.3 g, Fiber 3.5 g, Protein 29.6 g, SaturatedFat 1.3 g, Sodium 442.2 mg, Sugar 6.9 g

SPICY COCONUT RICE PILAF



Spicy Coconut Rice Pilaf image

Make and share this Spicy Coconut Rice Pilaf recipe from Food.com.

Provided by Patrick Bannasch

Categories     Long Grain Rice

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

1 tablespoon canola oil
1 small onion, chopped
1 tablespoon chopped jalapeno pepper
1 cup basmati rice (or other long-grain rice)
2 cups water or 2 cups reduced-sodium chicken broth
1 teaspoon salt
1 tablespoon butter
3/4 cup toasted unsweetened dried shredded coconut

Steps:

  • Heat oil over medium-high heat in a medium saucepan.
  • Add onion and jalapeno pepper; cook, stirring occasionally, until onion starts to soften, about 3 minutes.
  • Stir in rice and cook 1 minute.
  • Add water or stock and salt.
  • Bring to a boil.
  • Reduce heat to low and simmer, covered, until liquid is absorbed and rice is cooked through, about 15 to 20 minutes.
  • Remove pan from heat.
  • Toss in butter and coconut.
  • Cover and steam 5 minutes longer.
  • Fluff with a fork and serve.

Nutrition Facts : Calories 340.3, Fat 18.1, SaturatedFat 11.5, Cholesterol 7.6, Sodium 620.2, Carbohydrate 41.2, Fiber 4.6, Sugar 2.4, Protein 5

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.

SPICED RICE PILAF



Spiced Rice Pilaf image

Provided by Chitra Joshi

Categories     Rice     Side     Low Sodium     Low/No Sugar     Wheat/Gluten-Free     Summer     Cinnamon     Clove     Bon Appétit     Texas     Sugar Conscious     Kidney Friendly     Vegan     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 6

2 tablespoons vegetable oil
1 cinnamon stick, broken into 3 pieces
4 whole cloves
1/2 cup chopped onion
1 cup long-grain white rice
2 cups water

Steps:

  • Heat oil in heavy medium saucepan over medium-high heat. Add cinnamon and cloves and stir until fragrant, about 30 seconds. Add onion and cook until beginning to brown, stirring occasionally, about 8 minutes. Add rice and stir to coat with onion mixture. Mix in water and bring to boil. Cover pan, reduce heat to low and cook until rice is tender and water is absorbed, about 20 minutes. Fluff pilaf with fork. Season with salt and pepper. Transfer to bowl.

SPICY LENTIL RICE PILAF



Spicy Lentil Rice Pilaf image

Make and share this Spicy Lentil Rice Pilaf recipe from Food.com.

Provided by Barb 3663

Categories     < 30 Mins

Time 25m

Yield 12 one cup servings, 12 serving(s)

Number Of Ingredients 21

1 tablespoon sesame oil
2 cups diced onions
4 garlic cloves
1 1/2 cups brown rice
1 1/2 cups lentils
2 tablespoons fennel seeds
1 tablespoon coriander
1 teaspoon curry powder
1 teaspoon pepper
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon turmeric
1 teaspoon allspice
2 teaspoons ginger
6 cups water
6 vegetable bouillon cubes
3 bay leaves
1 tablespoon orange zest
1/2 cup pistachios
1/2 cup golden raisin
3 cups frozen peas, thawed

Steps:

  • pour oil into a heavy, wide pan with a tight-fitting lid. Add onion, garlic and salt. Sweat until aromatic, stirring constantly.
  • Add rice and stir to coat. Continue stirring until rice smells nutty.
  • Add water,bouillon cubes, orange zest, spices and bay leaf. Bring to a boil, reduce heat, cover and simmer for 20-25 minutes. Remove from heat and let stand 5 to 10 minutes.
  • Thaw the peas in a microwave. Stir in peas, and fluff with a fork. Sprinkle with raisins and pistachios.

Nutrition Facts : Calories 217.9, Fat 4.7, SaturatedFat 0.7, Sodium 45.2, Carbohydrate 38, Fiber 6.3, Sugar 7.5, Protein 7.7

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