Best Citrus Rice Recipes

CITRUS BLACK BEAN AND RICE SALAD

Steps:

• In a bowl, whisk together the first eight ingredients. Add beans; toss to coat. Cover and chill for at least 1 hour. Combine tomatoes, red pepper, celery and onions in another bowl; cover and chill., Meanwhile, in a skillet over high heat, saute rice in oil until golden brown, about 3 minutes. Add broth, juice, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until rice is tender and liquid is absorbed. Place in large bowl; add parsley and orange zest. , Cover and chill for at least 30 minutes. When read to serve, combine beans, vegetables and rice.

CITRUS SHRIMP, RICE, AND BLACK BEAN SALAD

Steps:

• In a small saucepan bring water and salt to a boil and simmer zests 1 minute. With a slotted spoon transfer zests to a cutting board. Add shrimp to cooking water and simmer, covered, 2 minutes, or until just cooked through. With slotted spoon transfer shrimp to a colander to drain. Stir rice into cooking water and cook, covered, over moderately low heat until liquid is absorbed, about 20 minutes.
• While rice is cooking, cut zests into julienne strips and in a large bowl stir together with orange and lime juices, vinegar, cumin, and red pepper flakes. Halve shrimp lengthwise and add to zest mixture, tossing to coat. Chill mixture, covered, 15 minutes. Add rice, beans, bell pepper, and coriander, tossing to combine, and cool slightly.
• Just before serving, add romaine and salt and pepper to taste and toss salad.

CHUNKY CHICKEN AND CORN CHILI WITH SPICY CITRUS SALSA OVER RICE RECIPE - (4/5)

Steps:

• - To make the rice, heat a medium pot with a tight-fitting lid over medium-high heat. - Add 1 tablespoon of the vegetable oil, once around the pan, then add the rice; stir to coat the rice in the oil and toast lightly, for about 1 minute. - Season with salt and pepper, than add 2 1/2 cups of the chicken stock and bring to a bubble. - Cover the pot, reduce the heat to a simmer, and cook for 15 to 18 minutes, until the rice is tender. - To make the chili, preheat a medium soup pot over medium-high heat with the remaining 2 tablespoons of oil. - Add the chunked up chicken pieces and season with the salt and pepper. - Brown the chikcen on all sides for about 3 to 4 minutes. - Remove the chicken from the pot to a plate and reserve. - Add a little drizzle of oil to the pot and add the onions, garlic, three fourths of the chopped jalapeno, and the bell peppers. - Season with the chili powder, cumin, salt and pepper and cook for about 3 minutes, stirring frequently. - Dust the vegetables liberally with the flour and continue to cook for 1 minute. - Stir in the remaining 3 cups of the chicken stock to the vegetables, bring up to a bubble, and then stir in the corn and add the chicken back to the pot. - Turn the heat down to medium low and summer gently for 10 minutes. - While the chili is simmering, make the spicy citrus salsa. - With a paring knife, cut the peel and pith from the oranges. - Cut the peeled oranges into disks and then cut the disks into quarters. - Toss the oranges in a small mixing bowl with the remaining jalapeno, the lime zest, a little salt and pepper and about 1 tablespoon of the chopped cilantro. - Stir to combine. - Once the chili has simmered for 10 minutes, turn off the heat and add the lime juice, the remaining cilantro, and the chopped parsley. - Taste and check for seasoning and add more salt and pepper if needed. - If you want a little more heat, add a couple of dashes of hot sauce. - Fluff the tender rice with a fork and then divide it among 4 serving bowls. - Top each portion of rice with some of the chili and garnish with a heaping spoonful of the spicy citrus salsa.

BEEF TIPS WITH MUSHROOM, SHERRY, GARLIC AND BUTTER-ALMOND-CITRUS RICE

Steps:

• Heat a sauce pot over medium heat, add butter to the pot and melt. Add almonds and toast 3 to 4 minutes. Add rice and the zest of an orange and a lemon then turn the rice to coat, cook 1 minute. Add stock and bring to boil, reduce to simmer, cover and cook 17 to 18 minutes.
• While rice cooks, heat a large skillet over medium-high heat with 3 tablespoons olive oil, 3 turns of the pan. Pat meat dry. When oil ripples and begins to smoke, add the beef and brown 3 minutes on each side. Remove when evenly deep brown and reserve on plate.
• Add remaining olive oil to skillet, 3 turns, heat until oil ripples then add mushrooms and brown 7 to 8 minutes. Add garlic after 5 to 6 minutes. Season mushrooms with salt and pepper cook a few minutes more. Add sherry, reduce 1 minute, add beef stock and beef tips and their juices to pan. Reduce heat and cook 3 to 4 minutes more. Turn off heat.
• Fluff rice with fork and serve with the beef and mushrooms.

BROWN RICE SALAD WITH CITRUS-THAI BASIL VINAIGRETTE

Steps:

• Combine rice and vegetables in a large bowl. Add the vinaigrette and stir to combine. Let the salad sit at room temperature for 30 minutes before serving. Garnish with desired herbs.
• Combine all ingredients in a blender and blend for 1 minute

RAINBOW TROUT WITH JASMINE RICE AND CITRUS VINAIGRETTE

Steps:

• Season trout fillets lightly with salt and pepper on both meat and skin sides. Lightly dust fillets with flour and shake off excess. In a non-stick skillet large enough to hold all 4 fish, heat the oil and butter over high heat until almost smoking. (You may need to work in batches or use 2 skillets if you don't have one that is large enough). Carefully place the trout, meat side down, in the skillet and saute for about 2 minutes or until golden brown. Carefully turn the fish over with tongs and finish cooking on the skin side, about 2 more minutes. With tongs, remove the trout from the skillet and serve immediately with the rice and vinaigrette.
• Combine all ingredients in a large saucepan. Add enough salt and pepper to make the water taste slightly salty. Cover and bring to a boil. When the water level drops below the rice, reduce heat to maintain a simmer. Simmer for about 8 minutes and turn off the heat. Leave covered and let stand for about 5 minutes. Fluff rice with a fork and serve hot with the trout.
• Add vinegar, citrus juice, shallots, and mustard to a blender. Blend for 30 seconds. Slowly add oil while machine is running until emulsified; the vinaigrette should be thick. Season with salt and pepper, to taste. Add more citrus juice, to taste, if desired. Drizzle over trout. Toss with steamed fresh seasonal vegetables, if desired.

CITRUS RICE

Steps:

• In a large saucepan, saute celery and onions in butter until tender. Add rice; cook and stir for 5 minutes or until lightly browned. , Add the orange juice, water and salt. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until liquid is absorbed and rice is tender. , Remove from the heat. Gently stir in orange pieces; sprinkle with almonds.

CITRUS RICE SALAD

Steps:

• For the Rice Salad:
• Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Arrange the almonds in a single layer on a baking sheet. Bake for 5 to 6 minutes until lightly golden. Cool completely, about 15 minutes
• In a medium saucepan, bring the chicken stock, salt and oil to a boil over medium-high heat Stir in the rice. Cover the saucepan, reduce the heat, and simmer until all the liquid has been absorbed and the rice is tender, about 40 minutes. Remove the pan from the heat and let sit for 5 minutes. Using a fork, fluff the rice and place in a large serving bowl. Add the parsley, orange zest, half of the lemon zest, green onions, and 1/4 cup of the almonds. Toss well.
• For the Vinaigrette:
• In a blender, combine the olive oil, orange juice, lemon juice, soy sauce, honey, and cumin. Blend until smooth. Season with salt and pepper, to taste.
• Pour the vinaigrette over the rice mixture and stir well. Season with salt and pepper, to taste. Garnish with the remaining lemon zest and almonds.

SUMMER RICE SALAD WITH FETA, CITRUS, AND MINT

Steps:

• Bring 4 cups water, rice, and salt to boil in heavy medium saucepan over high heat, stirring occasionally. Reduce heat to low; cover and cook until rice is tender and water is absorbed, about 20 minutes. Uncover saucepan and cook rice over very low heat until dry, about 5 minutes. Transfer rice to large bowl and cool to room temperature.
• Whisk orange juice and next 5 ingredients in small bowl to blend.
• Add halved tomatoes, cucumbers, green onions, mint, and feta to rice in large bowl. Add dressing; toss to blend. (Can be made 8 hours ahead; cover and refrigerate. Bring to room temperature and toss before serving.)

CITRUS CHICKEN RICE BOWLS

Steps:

• For the chicken: Mix together soy sauce, sesame oil, lime juice, orange juice and garlic in a small bowl. Place chicken in a large zip-top bag and carefully pour soy mixture on top. Close the bag and massage to coat chicken in marinade. Place in refrigerator to marinate at least 30 minutes, or up to a few hours.
• Preheat a grill pan or outdoor grill for cooking over medium-high heat. Grease grill with olive oil. Grill chicken on both sides until char marks appear and internal temperature reaches 165 degrees F, about 10 minutes total. Allow chicken to rest for a few minutes, then slice.
• To serve: Scoop a large spoonful of Steamed Brown Rice into bowls. Top with sliced chicken. Drain a spoonful of the Pickles and place on top. Garnish bowl with jalapeno slices, cucumber, hoisin, cilantro and Sriracha Aioli. Serve with wedges of lime. Enjoy!
• Add rice, 2 cups water and a big pinch of salt to a small saucepot. Bring rice to a boil, then reduce to a simmer and cover. Let steam with the lid on until rice is tender, 25 to 30 minutes. Remove lid and fluff rice with a fork.
• Combine carrots, daikon, vinegar, sugar, salt and 1 cup water in a large bowl. Cover and refrigerate at least 30 minutes before using.
• Mix mayonnaise and sriracha together in a small bowl.

CITRUS JASMINE RICE

Steps:

• Rinse the rice well several times until the water runs clean; drain thoroughly.
• Bring water to a boil in a lidded saucepan; stir in rice, bouillon, salt, orange and lemon zest, and the optional smashed garlic clove.
• Cover, reduce heat and simmer for about 20 minutes or until water has been absorbed. Do not stir during the cooking process to prevent gumming.
• Remove from heat, add optional green onions and fluff with fork.

CITRUS SHRIMP RICE BOWLS

Steps:

• Whisk orange juice, Sriracha, honey, soy sauce, 1/4 cup oil, and 1 Tbsp. lime juice in a medium bowl. Set aside half of dressing in a small bowl for serving. Add shrimp to remaining sauce and toss to coat; season lightly with salt. Let sit, tossing occasionally, 15 minutes.
• Meanwhile, using a paring knife, remove peel and white pith from oranges, being careful not to remove too much of the flesh; discard. Slice oranges into 1/2"-thick rounds, then cut into 1" pieces. Transfer to a medium bowl and add cucumbers, scallions, and remaining 1 tsp. lime juice; toss to combine. Season with salt.
• Heat remaining 2 Tbsp. oil in a large skillet over high. Working in batches if needed, cook shrimp until charred in spots and cooked through, about 3 minutes per side.
• Divide rice among bowls. Top with shrimp, citrus salad, and avocado and drizzle with reserved dressing.

CITRUS SPINACH & RICE SALAD

Steps:

• Prepare rice as directed on pkg.; cool.
• Place rice in large bowl. Add spinach, oranges and onion; mix lightly.
• Add dressing just before serving; toss to coat.

SEARED SCALLOPS, ORANGE RICE, AND CITRUS KEY LIME SAUCE

Steps:

• Scallops -- Now before you start anything, just take out the scallops from the fridge, rinse well and pat dry. Then season well with salt and pepper and set to the side so they get to room temperature You don't want to sear cold scallops.
• Rice -- Now even though it is quick cooking, the scallops take such little time we need to start the rice first. Now I happen to use the quick cooking, but you can use any Jasmine brand, quick cooking or not that you want. Just follow the directions for cooking the rice. But these are my changes. For the liquid, I use vegetable broth instead of water and I replace some of the broth with the juice of 1 orange, however much that will be depends on the size of the orange. Just make sure if it calls for 3 cups of liquid, use the orange juice and the rest should be the vegetable broth. This will just really help to flavor the rice as it cooks. I also add the zest of 1entire orange to the liquid as the rice cooks. Just cover and let cook as you sear the scallops.
• Scallops -- As the rice cooks, time to make the scallops. In a cast iron if you have one or a stainless pan (NO NON STICK) for this dish heat up 2 tablespoons of the the butter and 1 teaspoon olive oil to medium high heat and sear the scallops. Once you place them in the pan DO NOT move. They take about 2-3 minutes per side and when you can easily lift them, then it is time to turn. They don't take long and don't over cook. When they become opaque and firm to the touch they are done. They will also continue to cook once removed. They should be golden brown per side. Once done, remove to a plate and cover with foil.
• Rice -- Now the rice should be done. Add the scallions, butter, salt and pepper to taste if you want. Cover and set to the side. It is all done.
• Key Lime Sauce -- Now in the pan where you seared the scallops, add the garlic and saute just a minute. Then add the orange juice, key lime juice, honey, ginger, red pepper flakes and reduce on medium for 3-4 minutes to reduce. Then add in the cilantro, salt and pepper if needed and butter to glisten the sauce.
• Serve -- Serve the orange rice and top with 6 of the scallops per person and top with the key lime sauce. I love to garnish this with a lime and orange slice to let those know what is in the dish.

CITRUS RICE SALAD WITH PARMESAN

Steps:

• Cook rice in abundant salted water, as you would pasta, until it's just done; white rice will take 10 to 15 minutes, brown 30 or a little longer. Drain, rinse in cold water, drain again, then put in a large bowl.
• Combine olive oil, citrus juice, zest, sugar or honey, salt and pepper in a blender and turn the machine on; a creamy emulsion will form within 30 seconds. Taste and add more citrus juice a teaspoon or two at a time until the balance tastes right to you.
• Drizzle vinaigrette over rice. Use 2 big forks to combine, fluffing rice and tossing gently to separate grains. Stir in citrus flesh, onion and mint; taste, and adjust the seasoning or moisten with a little more dressing. Serve, sprinkled with Parmesan and chopped nuts, at room temperature, or refrigerate for up to a day, bringing salad back to room temperature before serving.

CITRUS CHICKEN AND RICE

Steps:

• Cook the chicken in a 10-inch nonstick skillet over medium-high heat for 10 minutes or until it's well browned on both sides. Remove the chicken from the skillet.
• Stir the stock, orange juice, onion and rice in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes.
• Return the chicken to the skillet. Cover and cook for 10 minutes or until the chicken is cooked though and the rice is tender. Stir in the parsley.
• Tip: For a special touch, cook orange slices in a nonstick skillet over medium-high heat until they're lightly browned. Serve over the chicken.

RICE SALAD WITH A CITRUS VINAIGRETTE

Steps:

• 1. Preheat oven to 350 degrees. Place the almonds on a baking sheet and cook for 5 minutes.
• 2. For rice salad: In a medium saucepan, bring the chicken broth, salt, and oil to a boil. Stir in rice. Place lid on the saucepan and reduce to a simmer for 40 minutes or until rice is tender. Let rice sit for 5 minutes then place in a large serving bowl. Fluff rice with a fork. After the rice has completely cooled, add parsley, orange zest, 1/2 of lemon zest, green onions, and 1/4 cup of the almonds. Toss.
• 3. For the vinaigrette: In a blender combine olive oil, orange juice, lemon juice, soy sauce, honey, and cumin. Blend until smooth. Season with salt and fresh ground pepper.
• 4. Pour the vinaigrette over the rice and toss well. Garnish with remaining lemon zest and almonds.
• 5. Serve at room temperature.

CITRUS RICE PILAF

Steps:

• In a large skillet, saute rice mix in butter until golden brown. Stir in water and contents of rice seasoning packet. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in peas, water chestnuts, marmalade and pepper. Cover and cook for 3-4 minutes or until rice and vegetables are tender.

GINGER-CITRUS SHRIMP AND RICE

Steps:

• Melt butter in large skillet on medium heat. Add garlic; cook and stir 30 sec. to 1 min. or just until garlic is slightly softened. Stir in orange juice, onions and ginger. Increase heat to medium-high; cook and stir 3 min. or until liquid is reduced by about half.
• Add shrimp; cook 2 to 3 min. or just until shrimp turn pink, stirring frequently.
• Stir in remaining ingredients; cook 5 min. or until heated through, stirring occasionally.

SALMON AND CITRUS RICE BOWL

Steps:

• Cut away peel and pith from 2 oranges. Cut between orange membranes, and let fruit and juice fall into a bowl. Squeeze juice into bowl, and discard membranes. Cut segments into small pieces, and place in a separate bowl. Juice remaining 2 oranges, and add to juice in bowl (for a total of 1 cup).
• Bring orange juice, sliced ginger, bay leaf, and coriander to a boil in a small saucepan. Cook until mixture is reduced to 2/3 cup, about 6 minutes. Let cool completely. Strain, and whisk in vinegar, soy sauce, honey, and oil.
• Combine 3 tablespoons juice mixture and salmon in a resealable plastic bag, turning to coat. Refrigerate salmon and remaining juice mixture for at least 1 1/2 hours (or up to 3 hours).
• Cook rice according to package instructions.
• Preheat broiler. Remove salmon from marinade, and pat dry with paper towels. Discard marinade. Place fillets on a baking sheet, and broil until cooked to desired doneness, about 5 minutes for medium. Transfer to a dish. Let salmon cool slightly, and flake into bite-size pieces.
• Divide rice among 4 bowls. Top with salmon, peas, and orange segments. Garnish with mint and sesame seeds. Drizzle each serving with 1 1/2 tablespoons of the reserved juice mixture.