20 BEST WAYS TO USE JASMINE RICE
From entrees to dessert, these easy Jasmine rice recipes are hearty and mouthwatering. Each of these dishes is fluffy, sticky, and wonderfully fragrant.
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 20
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a delicious jasmine rice recipe in 30 minutes or less!
Nutrition Facts :
CHICKEN WITH JASMINE RICE
Make and share this Chicken With Jasmine Rice recipe from Food.com.
Provided by Danielle K.
Categories < 15 Mins
Time 15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- While rice is still warm, sprinkle with 1 tablespoon of the lemon juice and toss to mix well.
- While chicken is still warm, sprinkle with remaining 3 tablespoons lemon juice and garlic.
- In large nonstick skillet, heat oil over medium high heat; add onions and peppers, stirring constantly for about 1 minute.
- Add chicken and stir fry about 1 minute.
- Add cooked rice and stir-fry.
- Add soy sauce, fish sauce and cinnamon, cooking and stirring until heated through, about 1 minute.
- Pour chicken broth over all and stir fry 1 minute more.
Nutrition Facts : Calories 258.2, Fat 10.4, SaturatedFat 2.5, Cholesterol 35.6, Sodium 453.9, Carbohydrate 28.9, Fiber 1.4, Sugar 1.4, Protein 11.5
CHILE CHICKEN WITH JASMINE RICE
Steps:
- For the rice: Place the rice in a heavy-bottomed saucepan, and add the boiling water. Bring the mixture to a boil, and then cover it with a tight-fitting lid, and reduce the heat to low. Cook for 15 to 20 minutes. Uncover the pan, and remove it from the heat. Fluff up the rice grains with a fork, and serve immediately.
- For the sauce: In a blender, puree the garlic, tomatoes, ginger, chopped chile, red pepper, water, ketchup, and brown sugar.
- For the chicken: Heat a wok over a high heat, and add the groundnut oil. Add the chicken to the hot pan, and stir-fry for 2 to 3 minutes, or until the pieces start to turn brown. Add the zucchini, and red peppers and stir-fry together for another 1 minute. Pour in the sauce, and bring everything to a boil.
- Season the dish with the soy sauce and garnish with the spring onions, and serve immediately with the jasmine rice.
YELLOW CURRY CHICKEN WITH JASMINE RICE
This is a mix of several different recipes to create a hybrid of Thai and Indian curry chicken. It has a bit of a kick to it, but is a very tasty kick of spice. There is also a layer of sweetness, which gives it a good mix of sweet and hot. Served over jasmine rice added another dimension to the flavor.
Provided by Matt
Categories World Cuisine Recipes Asian
Time 50m
Yield 6
Number Of Ingredients 24
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until slightly tender, about 10 to 15 minutes. Drain.
- 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 peanut oil in a large deep skillet over medium-low heat; cook and stir red curry paste, ginger, and garlic until fragrant, about 1 minute. Stir coconut milk into curry paste mixture until well blended. Stir cayenne pepper, paprika, cumin, and salt into coconut milk mixture; add chicken and cook until chicken is about half-cooked, 3 to 5 minutes.
- Stir chicken stock, potatoes, onion, green bell pepper, yellow bell pepper, red bell pepper, carrot, fish sauce, brown sugar, curry powder, and bay leaf into coconut milk-chicken mixture; cook until chicken is no longer pink in the center, about 5 minutes. Add peas to mixture; cover skillet and cook until peas are heated through, about 5 more minutes. Serve over cooked jasmine rice.
Nutrition Facts : Calories 319.1 calories, Carbohydrate 56.1 g, Cholesterol 10.1 mg, Fat 7.4 g, Fiber 3 g, Protein 10.6 g, SaturatedFat 2.4 g, Sodium 742.8 mg, Sugar 7.2 g
CHICKEN & DOUBLE JASMINE RICE
This is my favorite chicken dish. The flavor is outstanding and the chicken is moist. I really had a hard time finding a rice that had good flavor. I found this small bag at the store, brought it home, made rice, and WOW was I hooked. On the back of one of my bags was this recipe.
Provided by deb baldwin
Categories Chicken
Time 50m
Number Of Ingredients 8
Steps:
- 1. In a glass measuring cup add tea bag to 1 1/2 cups hot water; let stand 1 minute. Remove and discard tea bag. Add bouillion to tea to dissolve.
- 2. Heat a large frying pan over high heat. Add butter to melt. Add chicken, in single layer. Cook 3 to 4 minutes on each side, or until browned. Remove from pan.
- 3. Add onion to same pan. Saute' for 30 seconds. (I add a little more butter and cook onion a little longer) Mix in rice, pepper, and tea mixture. Arrange chicken, in single layer, on top. Bring to a boil. Reduce heat to low. Cover and simmer 25 minutes, or until liquid is absorbed. (I use a temp probe @ 180 degrees in the chicken to make sure it is done..Add a little water if needed.)
- 4. Remove from heat. Let stand covered for 10 minutes before serving. I also have used 4 chicken breast.
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