PUERTO RICAN RICE AND BEANS (PINK BEANS)
Again, another recipe from my boyfriend. The Goya brand products in this recipe can usually be found in the international section or Mexican section of your grocery store. Although I use Pink Beans for this recipe, please feel free to substitute Goya Kidney Beans or Pinto Beans.
Provided by Michelle Figueroa
Categories Beans
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in saucepan on medium. Add ham and sauté for about 5 minutes.
- Add Sofrito, Recaito and garlic and sauté another 5 minutes.
- Stir in remaining ingredients. Bring to a boil. Reduce heat, cover and simmer until potatoes are tender and beans are desired thickness.
- Serve over hot rice.
- Tip: We eat this with a slice or two of avocado, which is traditionally how rice and beans are served in Puerto Rico.
Nutrition Facts : Calories 407.5, Fat 8.6, SaturatedFat 1.5, Cholesterol 9.1, Sodium 650.4, Carbohydrate 65.8, Fiber 7.3, Sugar 1.4, Protein 17.2
FRIED CHICKEN AND WILD RICE WAFFLES WITH PINK PEPPERCORN BUTTER AND MAPLE-HORSERADISH SYRUP
Provided by Bobby Flay
Categories main-dish
Time 5h15m
Yield 4 to 6 servings
Number Of Ingredients 30
Steps:
- For the Waffles: Whisk together the flours, sugar, baking powder, baking soda, cinnamon and salt in a large bowl.
- Whisk together the buttermilk, eggs and oil in a separate large bowl. Add the wet ingredients to the dry ingredients and whisk until the mixture just comes together. Add the wild rice and fold until just combined. Let mixture rest for 10 minutes.
- While the mixture is resting, heat the waffle maker. Brush the waffle grates with some of the melted butter and make the waffles according to the manufacturer's directions.
- For the Chicken: Whisk together 1 quart of the buttermilk, 2 tablespoons salt and the chile de arbol in a large bowl or large baking dish. Add the chicken, turn to coat, cover and refrigerate for at least 4 hours or overnight.
- Stir together the flour, garlic and onion powders, paprika and cayenne in a large bowl and divide among 2 shallow platters. Season generously with salt and pepper. Drain the chicken in a colander and pat it dry. Dredge the pieces a few at a time in the flour mixture and pat off excess, then dip in the remaining 2 cups buttermilk and allow excess to drain off. Dredge in the second plate of flour and pat off the excess. Put the chicken pieces on a baking rack set over a baking sheet while the oil heats.
- Pour about 3 inches of oil into a deep cast iron skillet; the oil should not come more than half way up the sides of the pot. Put the pot over medium-high heat and heat the oil to 375 degrees F on a deep-fry thermometer. Working in batches, add the chicken pieces to the hot oil, 3 or 4 at a time and fry, turning the pieces occasionally, until evenly golden brown and cooked through, about 20 minutes. Remove from the oil with a slotted spoon and transfer to a rack to drain; repeat to cook the remaining pieces.
- For the Butter: Combine all ingredients in a blender and blend until combined.
- For the Syrup: In a small bowl whisk together all ingredients.
- To serve: Place waffle on plate, top with 2 pieces of fried chicken, and a dollop of butter. Pour syrup over top.
BOBBY FLAY'S FRIED CHICKEN AND WILD RICE WAFFLES WITH PINK PEPPERCORN BUTTER
Steps:
- To make the waffles, whisk together the flours, sugar, baking powder, baking soda, and salt in a large bowl. Whisk the buttermilk, eggs, and oil together in a separate large bowl. Add the wet ingredients to the dry ingredients, and whisk until the mixture just comes together. Add the wild rice and melted butter, and fold until just combined. Let sit for 15 minutes.
- Heat the waffle maker. Brush the waffle grates with some melted butter, and cook the waffles according to the manufacturer's directions.
- Spread the waffles with some of the Pink Peppercorn Butter, top with a piece or two of fried chicken, and drizzle the waffles and chicken with some of the Maple-Horseradish Syrup.
- Pink Peppercorn Butter
- Combine the butter, peppercorns, honey, and salt to taste in a small bowl. Cover and refrigerate for at least 30 minutes and up to 1 day to allow the flavors to meld. Remove from the refrigerator 15 minutes before serving.
- Maple-Horseradish Syrup
- Stir the syrup, horseradish, and mustard together in a small bowl.
FRIED CHICKEN AND WILD RICE WAFFLES WITH PINK PEPPERCORN SAUCE
Provided by Bobby Flay
Time 5h30m
Yield 4 to 6 servings
Number Of Ingredients 27
Steps:
- Special equipment: waffle iron
- For the waffles: Whisk together the flours, sugar, baking powder, baking soda, cinnamon and salt in a large bowl.
- Whisk together the buttermilk, eggs and oil in a separate large bowl. Add the wet ingredients to the dry ingredients and whisk until the mixture just comes together. Add the wild rice and fold until just combined. Let the mixture rest for 10 minutes.
- Meanwhile, heat the waffle iron. Brush the waffle grates with some of the melted butter and make the waffles according to the manufacturer's directions.
- For the chicken: Whisk together 4 cups buttermilk, 2 tablespoons salt and the chile de arbol in a large bowl or large baking dish. Add the chicken, turn to coat, cover and refrigerate for at least 4 hours or overnight.
- Stir together the flour, garlic and onion powders, paprika and cayenne in a large bowl and divide between 2 shallow platters. Season generously with salt and pepper. Drain the chicken in a colander and pat it dry. Dredge the pieces a few at a time in the flour mixture and pat off excess, then dip in the remaining 2 cups buttermilk and allow the excess to drain off. Dredge in the second plate of flour and pat off the excess. Put the chicken pieces on a baking rack set over a baking sheet while the oil heats.
- Pour about 3 inches of oil into a deep cast-iron skillet; the oil should not come more than halfway up the sides of the pot. Put the pot over medium-high heat and heat the oil to 375 degrees F on a deep-fry thermometer.
- Working in batches, add the chicken pieces to the hot oil, 3 or 4 at a time and fry, turning the pieces occasionally, until evenly golden brown and cooked through, about 20 minutes. Remove from the oil with a slotted spoon and transfer to a rack to drain; repeat to cook the remaining pieces.
- Meanwhile, make the pink peppercorn sauce: In a small bowl, combine the honey, zest of the whole lime and the juice of only 1/2 of the lime. In a mortar, crush the peppercorns with the pestle until all the peppercorns are crushed lightly. Add to the honey and mix well.
- To serve: Place a waffle on a plate, top with 2 pieces of fried chicken and pour the pink peppercorn sauce over top.
BOBBY FLAY'S FRIED CHICKEN AND WILD RICE WAFFLES WITH PINK PEPPERCORN BUTTER & MAPLE-HORSERADISH SYRUP
How to make Bobby Flay's Fried Chicken and Wild Rice Waffles With Pink Peppercorn Butter & Maple-Horseradish Syrup
Provided by @MakeItYours
Number Of Ingredients 29
Steps:
- Process: Prepare the waffle batter and sauces, set aside. Cook the chicken. While chicken rests and drains on a rack, cook the waffles.
- Whisk together 1 quart of the buttermilk, 2 tablespoons salt, and the chile de arbol or hot sauce in a large bowl or large baking dish. Add the chicken, turn to coat, cover, and refrigerate for at least 4 hours or overnight. Place the remaining 2 cups of buttermilk in a bowl.
- Stir together the flour, garlic and onion powders, paprika, and cayenne in a large bowl. Divide the flour mixture between 2 large shallow bowls and season generously with salt and pepper.
- Drain the chicken in a colander and pat it dry. Dredge the a few pieces at a time in the flour mixture and pat off excess, then dip in the second bowl of buttermilk and allow excess to drain off. Dredge in the second bowl of flour and pat off the excess. Put the chicken pieces on a baking rack set over a baking sheet while the oil heats.
- Pour about 3 inches of oil into a large, deep cast-iron skillet; the oil should not come more than halfway up the sides of the pan. Put the pot over medium-high heat and heat the oil to 375 degrees F on a deep-fry thermometer. Working in batches, add the chicken pieces to the hot oil, 3 or 4 pieces at a time, and fry, turning occasionally, until evenly golden brown and cooked through, about 20 minutes. Remove from the oil with a slotted spoon and transfer to a metal rack to drain; repeat to cook the remaining pieces. Salt to taste. Be sure to stay in kitchen throughout the process, as unattended hot oil is dangerous.
- Maple-Horseradish Syrup
- Whisk together ingredients in a small bowl. Leftover syrup mixture can be stored in the refrigerator for up to a week.
- Wild Rice Waffles
- Place ½ cup wild rice in saucepan with 2 cups water. Bring to a boil, then reduce heat to a simmer and cover. Simmer, covered, for 30-50 minutes until grains are tender and puffed and some kernels have split open. Remove from heat and drain in a colander.
- Whisk together the flours, sugar, baking powder, baking soda, cinnamon, and salt in a large bowl.
- Whisk together the buttermilk, eggs, and oil in a separate large bowl. Add the wet ingredients to the dry ingredients and whisk until the mixture just comes together. Add the wild rice and melted butter and fold until just combined. Let mixture rest for 10 minutes.
- While the mixture is resting, heat the waffle maker. Brush the waffle grates with some of the melted butter and cook the waffles until they are golden and just cooked through
- Assembly:
- Spread a waffle with some of the pink peppercorn butter, top with a few pieces of the chicken, and drizzle with the maple-horseradish syrup.
IRAQI PINK RICE
From sooogood. Do not make this in a rice cooker. It is not Chinese food. Because the rice is steam cooked, it is important not to open lid while cooking, and to add the correct amount of water. One recipe uses ketchup, not tomato paste. I am adding the option of adding more water for a mushier rice per UmmBinat's suggestion since she is from the region and would know. Cook to your taste.
Provided by Dienia B.
Categories White Rice
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Wash rice 3 times. We are not making sticky rice here.
- Saute onion in olive oil or veggie oil ,on medium heat for about 5 minutes until lightly browned.
- Add rice until all grains are cooked.
- Add water with tomato paste and salt and pepper mixed inches.
- Turn flame up to high.
- When mixture comes to a boil, cover with a tight fitting lid.
- Reduce to a simmer; allow to cook 20 minutes; turn off heat.
IRAQI PINK RICE PLOW AHMAR
Make and share this Iraqi Pink Rice Plow Ahmar recipe from Food.com.
Provided by Dienia B.
Categories Rice
Time 45m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Heat olive oil.
- Add onion; fry until translucent.
- Add washed rice; stir 2 minutes.
- Add tomato sauce, tomatoes, celery, salt, dillweed, pepper and garlic powder.
- Add 3 1/2 cups water.
- After it comes to a boil. turn heat to simmer.
- Cover and cook until rice is tender; do not open lid for 30 minutes.
Nutrition Facts : Calories 228.1, Fat 3.9, SaturatedFat 0.6, Sodium 378.1, Carbohydrate 43.7, Fiber 2.1, Sugar 3, Protein 4.2
PINK RICE
From "What's For Dinner?". This is one of my favorite "mexican style" rice dishes. I often serve this as a side to tacos or enchiladas. Easy and tasty.
Provided by JillAZ
Categories Long Grain Rice
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- To peel tomatoes:.
- Bring water to a boil in a medium saucepan.
- Cut a shallow "X" in the bottom of each tomato.
- Plunge tomato into boiling water for 30-60 seconds. Remove and place immediately in ice water.
- Remove and skins should peel off easily.
- Pour out water from saucepan and place over medium heat. Add oil and warm.
- Add onion an garlic and saute for about 5 minutes.
- Remove from heat.
- Place peeled tomatoes, onion and garlic in a food processor or blender. Process until smooth.
- In the same saucepan, stir rice until coated with the remaining oil.
- Add broth,cumin, salt, pepper and tomato mixture. Bring to a boil.
- Cover, reduce heat to low, and cook until rice is tender about 20 minutes.
- Fluff with a fork and sprinkle with cilantro before serving.
Nutrition Facts : Calories 233.2, Fat 4.4, SaturatedFat 0.8, Sodium 438.5, Carbohydrate 41.7, Fiber 1.7, Sugar 2.7, Protein 5.9
PINK PUFFED RICE CEREAL HEARTS
Steps:
- Spray a 13-by-9-inch baking pan with nonstick cooking spray.
- Pulse the freeze-dried strawberries in the bowl of a food processor until very coarsely chopped. If you don't have a food processor, you can do this with a rolling pin using a zip-top bag.
- Melt the butter in a large pot over medium heat. Quickly stir in the marshmallows and cook until completely melted. Add the chopped strawberries, combine with the mixture and remove from the heat. Stir in the cereal until well-coated and combined. Spray a rubber spatula or wooden spoon with nonstick cooking spray and press the mixture evenly into the prepared pan. Let cool until set.
- With the assorted heart cookie cutters, cut out different heart shapes.
FRIED CALAMARI WITH PINK LEMONADE CHILI AND TAMARIND REDUCTION OVER SESAME BLACK RICE
Provided by Jay Ducote
Categories main-dish
Time 1h
Yield 6 late-night portions
Number Of Ingredients 21
Steps:
- Heat a deep fryer or Dutch oven filled with oil to 375 degrees F. Preheat the oven to 400 degrees F.
- In a small saucepan, combine 1 can frozen lemonade with the tamarind and guajillo and pasilla chiles. Simmer over low heat until reduced, 20 to 30 minutes.
- In another small saucepan, combine the sesame oil, soy sauce and 4 cups water. Bring to a boil over high heat. Add the black rice, cover and return to a boil. Reduce to a simmer and cook until the liquid is absorbed, about 20 minutes.
- In a medium mixing bowl, combine the flour with the cornstarch, ancho chili powder, cayenne, paprika, red pepper flakes, 1 teaspoons salt and 1 teaspoon black pepper. Add the calamari to the bowl and toss to cover every piece in dry batter.
- In batches, fry the calamari until golden brown, about 2 minutes. Remove from the oil and transfer to a paper-towel lined bowl. Season with a sprinkling of salt
- Spread the sesame seeds in an oven-proof skillet and toast in the oven for 10 minutes.
- In a blender, puree the remaining can of lemonade with the basil, vodka and 2 cups water.
- To plate, scoop some black rice onto the center of each plate. Top with some fried calamari. Drizzle some tamarind sauce around the plate and over the calamari. Sprinkle the sesame seeds and some fresh cracked pepper around plate. Add a few drops of the pink lemonade basil cocktail. Drink the rest.
PINK RICE
This is a simple spanish like rice dish that my son named when he was little,it is an excellant side dish to go with any kind of meal.
Provided by Kari Kelley
Categories Rice Sides
Time 30m
Number Of Ingredients 7
Steps:
- 1. First put your cubes in a bowl with a small amount of water and put in microwave long enough to melt cubes.Remove and stir till all dissolved.
- 2. Put enough oil to coat bottom of dutch oven.
- 3. Add your cup of rice to heated oil and stir fry it till appears translucent.
- 4. Now add your dissolved cubes mixture to the rice and stir.
- 5. Add your 3 cups of chicken broth and cumin,zest and lime juice.Stir
- 6. If you would like to add meat to this, now is the time,I use chopped chicken with this.If using add and stir.
- 7. You can stir this only till it comes to a boil,when this happens you put the lid on and turn fire to low.
- 8. Let it cook till all the liquid evaporates(you can tell this by using a fork to center and push the rice aside),taste and see if rice is done if not to your liking then add either more broth or water a small amount at a time till its done.You still do not stir.
- 9. Turn fire off when done and let sit for at least 5 minutes, then you can fluff your rice.
- 10. *This is just the basics for this rice,you can add rotel,green chilis,hamburger,onion what ever you like in your spanish rice.
PORK CHOPS AND PINK RICE
Make and share this Pork Chops and Pink Rice recipe from Food.com.
Provided by mailbelle
Categories One Dish Meal
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Brown pork chops on both sides lightly in skillet.
- Remove and brown onions.
- Grease square pan or glass baking dish on all sides. Place pork chops on bottom. Cover with onions. Spread rice over all. Pour V-8 juice over ingredients.
- Cover tightly with cover or with foil and bake at 350 degrees for 1 hour or until rice is tender.
Nutrition Facts : Calories 525.9, Fat 18.4, SaturatedFat 6.1, Cholesterol 137.3, Sodium 352.7, Carbohydrate 42.2, Fiber 2.9, Sugar 7.5, Protein 45.3
IRAQI PINK RICE
"This is UmmBinat's review at other place. It brings up good points. This is what I was looking for but I did modify the proportions of ingredients as I thought it needed. First the amount of 1 1/2 cups water to 1 cup rice does not seem correct. I used white Indian Basmati which I rinsed and soaked a little while as I see Iraqi family members do, although I'm not sure they do it specifically in this recipe. CW makes this for dinner, (smallest meal of the day), a mushy variation and that is what I tried to imitate with this recipe so I did use a lot more water, maybe 3 cups and even more tomato paste as well. I added sea salt and freshly ground black pepper to taste. I'm quite sure she doesn't use ketchup. She serves it with watered down thick yogurt (yogurt being an essential accompaniment in my opinion), whole herb springs and green onions on the side to go along if wished. In Arabic the translation of this dish would be red rice. I think next time I may use a bit more onion as it wasn't exactly the same as hers but pretty darn close. I also used extra canola oil partially because I know she wouldn't use olive oil in cooking and my olive oil would burn as it is unrefined. With the modification of the liquid I would give this it's fifth star. Only some people like it mushy but 1 1/2 cups water to 1 cup rice would not even be cooked in any variety."
Provided by @MakeItYours
Number Of Ingredients 7
Steps:
- Step 1
- Wash rice 3 times. We are not making sticky rice here.
- Step 2
- Saute onion in olive oil or veggie oil ,on medium heat for about 5 minutes until lightly browned.
- Step 3
- Add rice until all grains are cooked.
- Step 4
- Add water with tomato paste and salt and pepper mixed inches.
- Step 5
- Turn flame up to high. When mixture comes to a boil, cover with a tight fitting lid. Reduce to a simmer; allow to cook 20 minutes; turn off heat.
SCARLETT'S PINK RICE PUDDING!
Make and share this Scarlett's Pink Rice Pudding! recipe from Food.com.
Provided by ScarlettMaria
Categories Breakfast
Time 35m
Yield 2-4 serving(s)
Number Of Ingredients 8
Steps:
- Over medium-low heat on the stovetop, combine milk and rice.
- Cook until bubbly, then lower heat.
- Take off stovetop and then mix other ingredients to it.
- Enjoy my original recipe!
Nutrition Facts : Calories 1596, Fat 38.9, SaturatedFat 23, Cholesterol 130.3, Sodium 339, Carbohydrate 280.4, Fiber 5.2, Sugar 128.2, Protein 29.3
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