Best Spicy Red Rice With Chicken And Vegetables Recipes

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NANDO'S SPICY RICE



Nando's Spicy Rice image

Make your favorite takeaway at home with this copycat Nando's spicy rice recipe. A quick and easy rice side dish with peas and red pepper, perfect to serve with any entree.

Provided by Tonje

Categories     Dinner     Side Dish

Time 20m

Number Of Ingredients 10

1 cup basmati rice
1 1/2 cup chicken stock
1 onion
3 garlic cloves
1 red bell pepper
1/2 cup frozen peas
1 teaspoon turmeric
1/4 teaspoon red pepper flakes
1/2 teaspoon paprika
1 teaspoon olive oil

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

SPICY RED RICE WITH CHICKEN AND VEGETABLES



Spicy Red Rice with Chicken and Vegetables image

Categories     Chicken     Onion     Pepper     Poultry     Rice     Tomato     Valentine's Day     Fall     Bon Appétit

Yield Serves 4 to 6

Number Of Ingredients 12

3 tablespoons olive oil
1 1/2 pounds skinless boneless chicken thighs, cut into 1-inch pieces
3 large red bell peppers, seeded, cut into 3/4-inch pieces
1 large onion, cup into 3/4-inch pieces
8 large garlic cloves, chopped
1 tablespoons dried oregano
1 tablespoon paprika
3/4 to 1 teaspoon cayenne pepper
1 1/2 cups long-grain white rice
2 cups (or more) canned low-salt chicken broth
2/3 cup tomato sauce
1 1/2 cups frozen peas, thawed

Steps:

  • Heat oil in heavy large pot over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken, bell peppers, onion, garlic and oregano to pot. Sauté 5 minutes. Mix in paprika and cayenne pepper. Add rice and stir to coat. Mix in 2 cups broth and tomato sauce. Bring to boil. Cover pot; reduce heat to medium-low and simmer until chicken and rice are tender and liquids are absorbed, adding more broth by 1/4 cupfuls if dry, about 25 minutes.
  • Mix peas into chicken and rice. Cook until peas are heated through, about 2 minutes longer. Season to taste with salt and pepper and serve.

SPICY RED RICE WITH CHICKEN AND VEGETABLES



Spicy Red Rice With Chicken and Vegetables image

Another dish that I discovered on another site, then tweaked to my taste preferences. For a dish that's not so spicy, reduce the amount of cayenne pepper and substitute plain or herbed diced tomatoes for the tomatoes with green chilies.

Provided by Lynne M

Categories     One Dish Meal

Time 45m

Yield 6 serving(s)

Number Of Ingredients 12

3 tablespoons olive oil
1 1/2 lbs boneless skinless chicken breasts, cut into 1-inch pieces
salt and pepper, to taste
3 large red bell peppers, seeded, cut into 3/4-inch pieces
1 large onion, cut into 3/4-inch pieces
8 large garlic cloves, minced
1 tablespoon dried oregano
1 tablespoon hot Hungarian paprika
1 teaspoon cayenne pepper
1 1/2 cups long grain white rice (I prefer Uncle Ben's)
1 (15 ounce) can low-sodium low-fat chicken broth
0.5 (15 ounce) can diced tomatoes with green chilies, lightly drained, reserving juice

Steps:

  • Heat oil in heavy large pot, over medium-high heat. Sprinkle chicken with salt and pepper.
  • Add chicken, bell peppers, onion, garlic and oregano to pot. Saute 5 minutes, then mix in paprika and cayenne pepper. Add rice and stir to coat.
  • Mix in broth and tomatoes, and bring to a boil. Cover pot; reduce heat to medium-low and simmer until chicken and rice are tender and liquids are absorbed, adding more liquid (I use the reserved juice) by 1/4 cupfuls if dry, about 25 minutes.
  • Season to taste with salt and pepper and serve.

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