Asian Coconut Rice

We like this with just about any kind of Asian dish.  Teriyaki chicken has become pretty popular in our house of late.  I also sometimes add unsweetened coconut flakes to make it more coconutty.

1 can (14 oz) coconut milk
1 1/4 cup water
1tsp sugar
1 pinch salt
1 1/2 uncooked jasmine rice (although I just use whatever rice I have.  And I never have brown rice)

In a saucepan, combine coconut milk, water, sugar, and salt.

Stir until sugar is dissolved.

Stir in rice.

Bring to a boil over medium heat.

Cover, reduce heat, and simmer for 18-20 min, until rice is tender

Moroccan Chicken

Gluten Free Success! My family ate seconds and asked for more.

Brown in 1T olive oil over medium-high heat:
8 chicken thighs, bone in, skin off, salt & peppered to taste

Remove to a platter. Saute:
1c chopped onion
2c carrots, in 1/2 inch chunks

Sprinkle on & stir:
2t paprika
1T fresh gingerroot, grated (I used 1t dried)
1/4t turmeric
1/4t cinnamon

Add:
3T lemon juice
1c chicken broth
1T brown sugar

Return chicken to the pan, bring broth to a boil and reduce heat. Cover and simmer for 30 min, or until chicken is fork tender and cooked through. Stir in 1 15oz can of garbanzo beans (drained), if desired, and heat through about 5 min. Serve over brown rice or couscous.

Spanish Rice

I have been living off of this and Best Black Beans. So easy and yummy.

2 Tbsp veg. oil

2 Tbsp chopped onion

1 1/2 C uncooked white rice

2 C chicken broth

1 C chunky salsa

Heat oil in a large, heavy saucepan over medium heat. Stir in onion and cook until tender, about 5 min.

Mix rice into pan, stirring often. When rice begins to brown, stir in chicken broth and salsa. Reduce heat, cover and simmer 20 minutes, until liquid has been reduced.

Lemon Rice

My sister and I tried this a few weeks ago and really liked it. Plus, your kitchen smells great while you are making it.

Lemon Rice is a delicious South Indian dish you can easily put together
when in a hurry. You can also make it with leftover rice. Serve Lemon
Rice with a Raita (yogurt salad) and Poppadums for a simple yet tasty
meal.

2 cups cooked basmati rice
2 TBSP canola oil
1 tsp Coriander
1 tsp mustard seeds
3-4 curry leaves
2 green chillies split length-wise
1" piece of ginger, grated
1/2 cup peanuts (roasted and unsalted)
1 tsp tumeric powder
Juice of 2 lemons
Salt to taste

Gently roast and then coarsely powder the coriander seeds. Set aside

Heat the oil in a pan and add mustard seeds, curry leaves and green chillies. Fry until fragrant then add the ginger and the peanuts. Fry for another minute. Add the tumeric powder and remove from heat.

Add lemon juice and mix well
Add rice, roasted coriander powder and salt and mix.

Pineapple Fried Rice

1 lb small cooked shrimp, cut in half
8 rings canned pineapple, drained, cut in wedges
1/2 carrot, grated
red bell pepper, chopped
1/2 yellow onion, chopped
1 green onion, chopped
1-2 tsp. chopped jalapenos
1 t. minced garlic
1 t. grated ginger
2 cups cold cooked jasmine rice
1-2 T soy sauce
1 t. curry powder
sugar, to taste
2 T. peanut oil

Heat wok, add oil, coating bottom and sides. When oil is hot, add garlic, ginger, jalapenos. Stir fry for 30 seconds, then add yellow onion. Stir fry for 1 minutes, then add bell pepper and carrot. Add pineapple and shrimp. Stir fry briefly. Add rice, cook for 2 minutes, continually stirring and tossing until it becomes shiny. Stir in soy sauce, curry powder and sugar, separately. Taste and adjust seasoning if desired. Stir in green onion, or use as garnish. Other garnish suggestions: toasted coconut, crushed peanuts, fresh mint sprigs or cilantro.

Herbed Rice

I think this recipe is worth posting. I stumbled onto this recipe from Ina Garten on the food network. It's simple and instead of just plain old rice you get something really good. Basically your just adding chopped herbs to your rice after you cook it - simple and yummy.

Ingredients

nocoupons

• 1 cup uncooked long-grain (white) basmati rice (recommended: Texmati)
• 1 3/4 cups water
• 3/4 teaspoon kosher salt
• 1 tablespoon unsalted butter
• 2 tablespoons minced fresh curly parsley leaves
• 1 tablespoon minced fresh dill leaves
• 1 tablespoon minced fresh scallions, white and green parts
• Pinch freshly ground black pepper

Directions

Combine the rice, 1 3/4 cups water, the salt, and butter in a small heavy-bottomed saucepan. Bring to a boil over high heat; reduce the heat to low, stir once, and simmer, covered tightly, for 15 minutes. (I need to pull the pot half off the burner to keep it from boiling over.) Turn off the heat and allow the rice to sit covered for 5 minutes. Add the parsley, dill, scallions, and pepper. Fluff with a fork, and serve warm.

The only thing I did different on this was that I used cilantro instead of dill (it's just what I had). It was really good. Also here's a link to the recipe.

Marietta's Colombian Rice

This is from a Colombian friend who served this at every meal (in Colombia, they serve rice with everything, even spaghetti. A meal is not complete without three carbs). I have never been able to achieve the same amazing results (fabulous flavor and a beautiful brown, delicious crust on the bottom), but am still trying because David thinks this is absolutely heavenly.

Chop 1/2 onion and 2 cloves garlic per cup of rice (long grain, white Mahatma is good). Saute in 2T olive oil until clear. Add rice and stir. Add 2c water, salt to taste, and 1t bouillion per cup of rice. Bring to a boil, cover, and let cook until dry (about 20 min?). Then turn off the heat and let it sit for a while(she swears this is the most important part).

Red Beans and Rice

I got this recipe from My Sisters' Cafe and tried it last night. It was so yummy and so easy. What more can you ask for? My kids even gobbled it up!

1 1/2 c red beans
1 (8 oz) can tomato sauce
1 pkg Polska Kielbasa
1 small onion, chopped
1 clove garlic
1/2 green pepper, chopped
1 Tb butter
2 dashes Tabasco sauce
1/2 tsp oregano
1/2 tsp thyme
1 tsp dry mustard
1 Tb Worchestershire sauce
1/4 tsp cayenne pepper
1/2 tsp Cajun spice

Soak beans in 4 cups hot water and 1 Tb salt; cover and let stand for 6 hours to soften. Then drain beans and add 3 1/2 cups fresh water and tomato sauce. Cut sausage into pieces and saute with butter. Add chopped onion, garlic, and green pepper until tender; add to beans. Add remaining ingredients and simmer 1 1/2 hours, stirring occasionally. Serve over hot rice. (To thicken last 15 minutes, mix 1 part flour to 3 parts cold water. Stir into mixture until desired thickness.)

*Now the way I did it was in the crockpot with canned beans...here it is:
In place of the dry beans, use 3 cans of red beans. (Drain most of the liquid off the beans) Also, you may substitue 1/2 tsp garlic salt for the garlic clove. Place all ingredients (minus butter)directly into the crockpot - no need to saute veggies with sausage. Add 3/4 c water. Cook on low for 3-5 hours. We served it with brown rice which was very good and had the added bonus of being healthy! Also, I used the lowfat Polska Kielbasa which is just as good to me but some might prefer the real thing.

Spanish Rice

1 tbs oil
1 c. basmati rice
1/2 medium onion, chopped
2 cloves garlic, minced
2 c. chicken stock, boiling
1 bunch cilantro, chopped
1 can petite diced tomatoes

Saute onion, garlic and rice in oil. Add broth, tomatoes and cilantro and simmer until rice is tender (approximately 25 minutes).

Cafe Rio Lime Rice

The meal's not complete without the rice.

Ingredients:

2 Cups cooked rice
2 tbs chicken broth
1 tbs lime juice
1 tbs garlic powder
Pinch of Salt
½ cup Cilantro chopped
1 small can green enchilada sauce

Mix together and eat.