Best Spiced Rice With Nectarines Recipes
NANDO'S SPICY RICE
Steps:
- Dice onion and bell pepper. Finely grate or dice the garlic.
- Heat up the olive oil in a pot on the stove top on medium heat.
- Add onion to the pot, and sauté for a few minutes, until the onion is soft and translucent.
- Add garlic, seasoning and peppers to the pot. Sauté for a further minute.
- Wash the rice under running water, and add it to the pot along with the chicken stock.
- Cover the pot with a lid, and bring the rice to a boil. Leave it to boil for 1-2 minutes, then turn the heat completely off. Leave the pot to sit on the warm surface for about 10 minutes. The rice will cook in the steam.
- Add frozen peas to the rice, and stir to combine. Cover with a lid, and leave for 1-2 minutes. The peas will thaw.
- Optionally, season the rice with salt and pepper, then serve.
Nutrition Facts : Calories 242 kcal, Carbohydrate 48 g, Protein 7 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 3 mg, Sodium 137 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving
SPICED WHITE RICE
Steps:
- Puree 1 bunch cilantro, 1/4 red onion, 2 garlic cloves, 1/2 cup beer, 1 tablespoon kosher salt and 1 teaspoon cumin in a blender. Fry the mixture in a pot with a few tablespoons of oil, stirring, until fragrant, 5 minutes. Add 2 cups long-grain rice; stir until glossy. Add 2 cups chicken broth and simmer for 20 minutes. Stir in 1 cup thawed frozen peas and carrots; let sit 5 minutes.
MADHUR'S SPICED BASMATI RICE
Martha's friend Madhur Jaffrey, author of numerous Indian cookbooks, shares her secret for perfectly cooked rice. Washing the rice minimizes the starchy powder left over from the milling process, while soaking allows each grain to absorb water so that it sticks less to the next grain during cooking.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Number Of Ingredients 8
Steps:
- Pick over rice, and place it in a large bowl. Wash rice with several changes of water. Drain.
- Pour 5 cups of fresh water over the rice, and let it soak for 30 minutes. Transfer to a sieve, and let drain for 20 minutes.
- Heat oil in a heavy-bottomed saucepan over medium heat. Add onion. Cook, stirring with a wooden spoon, until onion has lightly browned, 3 to 5 minutes. Add rice, green chile, garlic, Garam Masala, and salt. Stir gently until all the grains have been coated with oil, about 3 minutes. If the rice begins to stick to the bottom of the pan, reduce heat slightly.
- Pour in the stock, and bring the rice to a boil. Cover with a tight-fitting lid, and reduce heat to low. Cook 25 minutes more; serve.
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