MEXICAN RICE II
This is a wonderful side dish for any Mexican dinner.
Provided by Mommyto2
Categories Side Dish Rice Side Dish Recipes
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden. While rice is cooking, sprinkle with salt and cumin.
- Stir in onions and cook until tender. Stir in tomato sauce and chicken broth; bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes. Fluff with a fork.
Nutrition Facts : Calories 291 calories, Carbohydrate 42.4 g, Cholesterol 2.5 mg, Fat 11 g, Fiber 1.2 g, Protein 4.8 g, SaturatedFat 1.7 g, Sodium 1095.6 mg, Sugar 2.4 g
CUMIN RICE
This cumin rice is my favorite light dinner recipe. Serve with any meat and gravy; goes great with chicken or beef curries!
Provided by NehaDillard
Categories Side Dish Rice Side Dish Recipes
Time 25m
Yield 4
Number Of Ingredients 5
Steps:
- Bring water and rice to a boil in a saucepan. Season with salt. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 10 to 15 minutes. Drain.
- Heat oil in a pan over medium-high heat. Add cumin seeds to the hot oil and cook until sputtering, about 2 minutes. Pour cumin seeds and oil onto the hot rice and mix well.
Nutrition Facts : Calories 232.4 calories, Carbohydrate 37.4 g, Fat 7.3 g, Fiber 0.7 g, Protein 3.5 g, SaturatedFat 1 g, Sodium 46.5 mg, Sugar 0.1 g
RICE AND TOMATOES WITH CUMIN
I made this up when I had some rice and tomatoes left over. It turned out better then the dish I made the rice for -- I used a mix of wild and Jasmine rice, but any rice would do. Time does not include cooking rice.
Provided by John W Wenzelburger
Categories Rice
Time 12m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Drain Tomatoes and mix with rice.
- Add Cumin to taste and mix well.
- Nuke in microwave until all ingredients are at serving temperature.
Nutrition Facts : Calories 141.7, Fat 0.6, SaturatedFat 0.1, Sodium 6.3, Carbohydrate 30.8, Fiber 1.6, Sugar 2.6, Protein 3.2
ROASTED TOMATO RICE WITH CUMIN AND OREGANO
Steps:
- Preheat oven to 450℉. Place tomatoes on a small baking sheet and cover with the garlic, piquín, oregano, cumin, olive oil and salt. Toss well. Place in the oven and let the tomatoes roast until completely wrinkled, mushy and slightly charred, about 25 minutes. Remove them from the oven.
- Heat the vegetable oil in a medium saucepan over medium to medium-high heat. Once hot, add the rice and stir to coat as it cooks for a minute. Make room in the middle and add the onion, stir to mix with the rice, and continue cooking until the rice grains change color to a deep bright white and feel heavier and make a louder sound as you stir, about 4 to 5 minutes.
- Add the chicken broth, orange juice, and salt and stir. Increase heat to medium high, and once it is bubbling strongly, add the roasted tomatoes with all their juices on top. Give it the gentlest stir, cover, and reduce the heat to low. Cook for 15 minutes, or until all liquid has been absorbed and you see no more at the bottom of the pan. Turn off heat and keep covered until you serve.
INDIAN TOMATO RICE
This yummy South Indian dish is a common staple in an Indian household. It is also called 'tomato bath' and is often served alone for breakfast or even a light lunch or supper. It is a favorite of kids (think mac and cheese). Serve with hard-boiled eggs.
Provided by rphel685
Categories Side Dish Rice Side Dish Recipes
Time 45m
Yield 6
Number Of Ingredients 10
Steps:
- Heat oil in a saucepan over medium heat; cook and stir onions until golden, 10 to 15 minutes. Add salt, garlic, chile powder, ginger, and turmeric; stir to coat. Mix tomatoes into onion mixture; cook and stir until tomatoes begin to break down, 5 to 10 minutes.
- Stir rice into onion-tomato mixture and pour in water. Bring to a boil; reduce heat to low, cover, and simmer, stirring occasionally, until rice is tender and liquid is absorbed, 15 to 20 minutes.
Nutrition Facts : Calories 397.7 calories, Carbohydrate 64.9 g, Fat 13.2 g, Fiber 2.5 g, Protein 6.7 g, SaturatedFat 2.2 g, Sodium 591.1 mg, Sugar 5 g
MEXICAN TOMATO RICE AND BEANS
This is a good Tex-Mex side dish (or even a main dish) that isn't very spicy, but IS very garlicky. We had this with Recipe #120056. I didn't have quite enough of the fresh herbs so I mixed dried with fresh. From Fine Cooking (April/May 2005)
Provided by Vino Girl
Categories One Dish Meal
Time 55m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a one quart saucepan, combine rice with water.
- Bring to a boil over medium-high heat, cover, reduce heat to low, and cook for 20 minutes.
- Remove from heat and let the pan stand, covered, for 5 minutes.
- While the rice stands, drain the tomatoes, reserving the juice.
- Add enough water to the juice to equal one cup of liquid.
- Heat a 10-12 inch skillet over medium-high heat; add in oil, garlic, and jalapeno.
- Cook until the garlic is browned and the jalapeno is fragrant (one minute).
- Add the black beans, salt, cumin, and chili powder; stir gently a few times to cook the spices and get beans mixed into the rice (30 seconds).
- Stir in the tomato juice mixture and bring to a boil.
- Adjust the heat as necessary to maintain a gentle boil; cook and occasionally stir until the beans have absorbed much of the liquid (5-7 minutes).
- Add the tomatoes, oregano, cilantro, and cooked rice.
- Cook, stirring occasionally, until the rice is warmed (1-2 minutes).
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