Bbq Rice Recipe Spicy Rice

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BBQ RICE RECIPE (SPICY RICE)



BBQ Rice Recipe (Spicy Rice) image

Spicy BBQ rice with vegetables, a healthy rice side dish for your next barbecue or a BBQ flavored rice main meal.

Provided by Adina

Categories     Pasta and Rice

Time 40m

Number Of Ingredients 26

Rice and vegetables:
250 g regular long-grain white rice (brown rice is fine as well)
2 tablespoons olive oil
1 onion
2 garlic cloves
1 bell pepper (or half and half different colors)
1 piece of leek (See note)
2-3 to matoes (about 250 g/ 8.8 oz)
fine sea salt and black pepper
BBQ sauce:
3 tablespoons tomato paste (not tomato puree or sauce)
2 tablespoons red wine vinegar
4 tablespoons Worcestershire sauce (or vegan alternative)
2 tablespoons runny honey
1 teaspoon medium mustard
½ teaspoon hot smoked paprika (more to taste)
½ teaspoon red chili flakes (more or less to taste)
½ teaspoon turmeric
1 teaspoon ground coriander
1 teaspoon ground cumin
fine sea salt and black pepper
¼ - ½ cup water as needed
Garnish (all optional:)
1 small chopped tomato
2 teaspoons greens from the leek or green onion
chives or parsley

Steps:

  • Cook the rice according to the packet's instructions. Drain well.
  • In the meantime, prepare the rest of the dish. Chop the onions. Heat the oil in a large saucepan. Cook the onion until translucent, about 3-4 minutes.
  • Finely chop the garlic and the leeks, add to the pot and cook for another 2-3 minutes, stirring often.
  • Chop the peppers and the tomatoes. Add them to the pan and cook for another 2-3 minutes.
  • In a small bowl mix together all the ingredients for the BBQ sauce except the water. Add to the pan, stir in ¼ cup water, cover the pan and simmer for about 5 minutes, stirring a few times in between.
  • Check the pan. If the sauce seems dry, add the remaining ¼ cup water and stir well. Continue cooking for another 5 minutes or until the vegetables are soft and the sauce has thickened nicely without becoming dry.
  • Add the drained rice, stir well. Adjust the taste with salt, pepper, and, if necessary, with a pinch of sugar and/or more vinegar.
  • Garnish with chopped tomatoes, green onions, parsley, or chives, if desired.

Nutrition Facts : ServingSize 1 /4 of the dish, Calories 187 kcal, Carbohydrate 43 g, Protein 4 g, Fat 1 g, Sodium 642 mg, Fiber 3 g, Sugar 16 g, UnsaturatedFat 1 g

SPICY INDIAN RICE



Spicy Indian rice image

Sara Buenfeld's delicious spicy rice is perfect served with your favourite curry

Provided by Sara Buenfeld

Categories     Dinner, Lunch, Side dish

Time 30m

Number Of Ingredients 8

a mugful of American long grain rice
2 onions, sliced
2 tbsp sunflower oil
½ tsp turmeric
1 cinnamon stick
6 cardamom pods
1 tsp cumin seeds
large handful of sultanas and roasted cashew nuts

Steps:

  • Fry the onions in the sunflower oil in a large frying pan for 10-12 minutes until golden.
  • Fill a roomy saucepan with water, bring to the boil and tip in a heaped teaspoon of salt - the water will bubble furiously. Add turmeric and the cinnamon stick to the water. Pour in the rice, stir once and return to the boil, then turn the heat down a little so that the water is boiling steadily, but not vigorously. Boil uncovered, without stirring (this makes for sticky rice) for 10 minutes. Lift some out with a slotted spoon and nibble a grain or two. If they're too crunchy, cook for another minute and taste again. They should be tender but with a little bite. Drain the rice into a large sieve and rinse by pouring over a kettle of very hot water
  • Stir the crushed seeds of the cardamom pods into the onions with the cumin seeds and fry briefly.
  • Toss in a large handful of sultanas and roasted cashew nuts, then the hot drained rice. This is great with curry and will also give an exotic edge to grilled meat or fish.

SPICY GRILLED SHRIMP WITH CUCUMBER CILANTRO RICE



Spicy Grilled Shrimp with Cucumber Cilantro Rice image

My mom's shrimp is one of my favorite Aussie recipes. The marinade is a lovely mix of honey, spices, citrus and fresh herbs, so for this version, I took those same building blocks and gave the dish a different flavor profile. Pair the shrimp with herbaceous cucumber cilantro rice and you've got a complete meal.

Provided by Claire Thomas : Food Network

Categories     main-dish

Time 1h15m

Yield 3 to 4 servings

Number Of Ingredients 20

1/3 cup vegetable oil
1 1/2 tablespoons honey
1 1/2 tablespoons chili sauce (such as Heinz)
1 tablespoon fresh lemon juice
1/4 red onion, finely chopped
2 tablespoons finely chopped cilantro
2 tablespoons minced garlic
1/4 teaspoon ancho chile powder
1 pound medium shrimp, peeled and deveined
8 wooden skewers
1 tablespoon unsalted butter
1 cup long-grain rice
2 cloves garlic, minced
2 cups chicken broth, heated until hot
Kosher salt and freshly ground black pepper
1 1/2 cups chopped cucumber
1/2 cup chopped cilantro
2 tablespoons finely chopped scallions
3 tablespoons olive oil
1 tablespoon rice wine vinegar

Steps:

  • For the shrimp: Combine all of the ingredients except the shrimp in a medium bowl; whisk together. Add the shrimp and toss to combine. Let marinate in the fridge for 1 to 2 hours, if time allows. Meanwhile, soak the skewers in water so they don't burn on the grill.
  • Prepare a grill for medium-high heat or a grill pan for high heat. Thread about 4 shrimp onto each skewer, reserving the marinade for basting. Grill the shrimp until just firm, brushing with the marinade, 1 to 2 minutes per side (up to 3 minutes per side, if using a grill pan).
  • For the rice: In a medium pot, melt the butter over medium heat and add the rice and garlic. Cook, stirring, until the rice smells a little nutty and is opaque, 1 to 2 minutes. Add the chicken broth, 1/2 teaspoon salt and 1/2 teaspoon pepper, and increase the heat to high. Bring to a boil, then reduce the heat to low, cover and cook the rice according to the package directions (usually 15 to 25 minutes). Fluff the rice with a fork then fold in the cucumber, cilantro, scallions, olive oil and vinegar. Taste for seasoning.
  • Serve the rice with the shrimp skewers.

ONE PAN SPICY RICE



One pan spicy rice image

This simple rice dish is a useful backup - it needs practically no preparation and uses storecupboard ingredients

Provided by Good Food team

Categories     Lunch, Supper, Vegetable

Time 20m

Number Of Ingredients 10

1 tbsp sunflower oil
2 garlic cloves , crushed
2 tbsp medium curry paste (Madras is a good one to use)
250g basmati rice , rinsed
450ml vegetable stock
400g can chickpeas , drained and rinsed
handful of raisins
175g frozen leaf spinach , thawed
handful of cashew nuts
natural yogurt to serve, optional

Steps:

  • Heat the oil in a large nonstick pan that has a lid, then fry the garlic and curry paste over a medium heat for 1 minute, until it smells toasty.
  • Tip the rice into the pan with the stock, chickpeas and raisins and stir with a fork to stop the rice from clumping. Season with salt and pepper, then cover and bring to the boil. Reduce to a medium heat and cook for 12-15 minutes or until all the liquid has been absorbed and the rice is tender.
  • Squeeze the excess water from the spinach with your hands. Tip it into the pan along with 2 tbsp of hot water and fluff up the rice with a fork, making sure the spinach is mixed in well. Toss in the cashews. Serve drizzled with natural yogurt if you like.

Nutrition Facts : Calories 380 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 66 grams carbohydrates, Fiber 4 grams fiber, Protein 12 grams protein, Sodium 1.02 milligram of sodium

NICE 'N' SPICY SAVOURY RICE



Nice 'n' spicy savoury rice image

Introduce children to spices by getting them to cook this easy rice dish

Provided by Good Food team

Categories     Buffet, Dinner, Lunch, Main course, Side dish, Snack, Supper

Time 45m

Number Of Ingredients 13

200g basmati rice
1 tbsp sunflower oil
1 large onion , peeled and chopped
2 garlic cloves , peeled and sliced
1 thumb-sized piece of ginger , peeled and chopped
2 whole cloves
1 cinnamon stick
2 cardamom pods , cracked
1 ½ tsp medium curry powder
50g frozen pea
50g frozen sweetcorn
50g flaked almond (optional)
375ml stock (1 stock cube dissolved in 375ml boiling water)

Steps:

  • Heat oven to 180C/fan 160C/gas 4. Rinse and soak the rice for 10 mins. Heat a large, ovenproof saucepan. Add the oil, then the onion, garlic and ginger. Cook on a low heat until the onion is soft. Add the cloves, cinnamon and cardamom pods and cook for a further 2 mins on a low heat. Add the curry powder and cook for a further 2 mins, then stir.
  • Drain the rice and add it to the saucepan. Stir so that the rice is coated in the oil and spices. Add the peas, sweetcorn and half the flaked almonds, if using. Pour over the stock and stir.
  • Cover the pan with a lid or with a sheet of foil, then cook in the oven for 15-20 mins. Remove from the oven, scatter with the remaining almonds, if using, and serve.

Nutrition Facts : Calories 247 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 1.09 milligram of sodium

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