Bbq Rice Recipes

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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

BBQ PORK FRIED RICE



BBQ Pork Fried Rice image

Provided by Guy Fieri

Categories     main-dish

Time 1h45m

Yield 4 to 6 servings

Number Of Ingredients 24

1/4 cup soy sauce
1/4 cup oyster sauce
1 tablespoon minced fresh ginger
1 tablespoon minced garlic
1 tablespoon sesame oil
1 pound pork tenderloin
1/4 cup sweet and sour sauce
4 tablespoons canola oil
1 tablespoon minced fresh ginger
1/2 cup diced red bell pepper
1/2 cup diced yellow bell pepper
1 cup diced red onion
1/2 cup thinly sliced green cabbage
1/2 cup thinly sliced snap peas
1/2 cup peeled, diced carrot
1/2 cup diced celery
1 tablespoon minced garlic
6 cups short-grain white rice, cooked and cooled
3 eggs, beaten
1/4 cup soy sauce
1/4 cup oyster sauce
1 tablespoon sesame oil
1/2 cup chopped green onion
2 tablespoons toasted sesame seeds

Steps:

  • Pork: In medium bowl, add soy and oyster sauce, ginger and garlic, and sesame oil. Add pork and let marinate for 1 hour in the refrigerator.
  • Heat grill to medium-high, and grill pork on both sides until done. Heat remaining marinade to 165 degrees F and use to baste meat as it cooks. When meat is almost cooked through, glaze both sides with sweet and sour sauce and let finish cooking while sauce caramelizes on meat. Remove from grill, allow to stand for 10 minutes, and cut into 1/2-inch pieces.
  • Rice: While pork is standing, heat oil in wok or large skillet on high heat until oil almost begins to smoke. Add ginger, as well as all vegetables except garlic. Cook for 3 minutes, or until vegetables are cooked, then add garlic. Before garlic browns, add rice and mix rapidly so rice does not stick to sides of wok or pan.
  • Once entire mixture is thoroughly combined, pour beaten eggs over rice and vegetables, and toss again rapidly until all egg is cooked. Add the soy sauce, oyster sauce, and sesame oil. Mix thoroughly and then add pork.
  • Garnish with green onions and sesame seeds. Serve immediately.

RICE ON THE GRILL



Rice on the Grill image

My husband loves to barbecue, so when it's hot outside, we do entire meals on the grill. Since our kids love rice, we often include this tangy side dish as part of the menu. -Shirley Hopkins, Olds, Alberta

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 4 servings.

Number Of Ingredients 8

1-1/3 cups uncooked instant rice
1/3 cup sliced fresh mushrooms
1/4 cup chopped green pepper
1/4 cup chopped onion
1/2 cup water
1/2 cup chicken broth
1/3 cup ketchup
1 tablespoon butter

Steps:

  • In a 9-in. round disposable foil pan, combine the first seven ingredients. Dot with butter. Cover with heavy-duty foil; seal edges tightly. , Grill, covered, over medium heat for 12-15 minutes or until liquid is absorbed. Remove foil carefully to allow steam to escape. Fluff with a fork.

Nutrition Facts : Calories 104 calories, Fat 2g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 195mg sodium, Carbohydrate 21g carbohydrate (0 sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges

BBQ CHICKEN & RICE DINNER



BBQ Chicken & Rice Dinner image

Discover your new favorite chicken and rice dinner. Tangy with BBQ sauce and ready to eat in just 25 minutes, BBQ Chicken and rice Dinner could very well become your new favorite weeknight dish too.

Provided by My Food and Family

Categories     Home

Time 25m

Yield 4 servings

Number Of Ingredients 6

2 Tbsp. oil
4 small boneless skinless chicken breasts (1 lb.)
2 cups water
1 cup frozen corn
3/4 cup KRAFT Original Barbecue Sauce
2 cups instant brown rice, uncooked

Steps:

  • Heat oil in large nonstick skillet on medium-high heat. Add chicken; cook 6 to 7 min. on each side or until done (165ºF). Remove chicken from skillet; cover to keep warm.
  • Add water, corn and barbecue sauce to same skillet; stir. Bring to boil, stirring occasionally. Stir in rice.
  • Top with chicken; cover. Cook on low heat 5 min.

Nutrition Facts : Calories 480, Fat 11 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 65 mg, Sodium 590 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 30 g

BARBECUE BEEF & RICE



Barbecue Beef & Rice image

BBQ beef with peppers and onions over fluffy white rice is both comforting and delicious. Best of all, it takes just 10 minutes to prep.

Provided by My Food and Family

Categories     Home

Time 25m

Yield 2 servings

Number Of Ingredients 6

1 Tbsp. oil
1/2 lb. boneless beef sirloin steak, cut into thin strips
1 small red pepper, cut into strips
2 green onions, sliced
1/4 cup KRAFT Original Barbecue Sauce
1-1/2 cups hot cooked white long-grain white rice

Steps:

  • Heat oil in large skillet on medium-high heat. Add meat and vegetables; cook and stir 5 to 6 min. or until meat is done.
  • Add barbecue sauce; cook 5 min. or until heated through, stirring occasionally.
  • Serve over rice.

Nutrition Facts : Calories 440, Fat 14 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 400 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 24 g

BAKED BBQ CHICKEN WITH RICE



Baked BBQ Chicken With Rice image

This is such an easy, scrumptious dinner meal. Chicken on the bone baked in your favorite BBQ sauce served over a bed of rice covered in BBQ sauce.

Provided by PeachWeb

Categories     Low Cholesterol

Time 1h37m

Yield 5-6 serving(s)

Number Of Ingredients 8

1 whole broiler-fryer chicken, Cut up
1 (28 ounce) bottle barbecue sauce
3 cups ketchup
1/4 cup onion
1/4 cup bell pepper
1/4 cup jalapeno, cleaned well, ribs removed with a spoon
2 -4 tablespoons sugar, to taste
6 cups cooked rice (that means 3 cups of uncooked rice)

Steps:

  • Preheat oven to 400°F.
  • Removed skin from chicken and rinse well. Set aside to dry a bit while you perform the other steps.
  • Spray the (in)sides of your baking dish with cooking spray, it will make cleanup easier.
  • Combine BBQ Sauce, Ketchup and sugar in the baking dish. Add in the (optional) chopped vegetables. (You don't have to stop at the ones I've listed. Also good in there is grated carrot, cauliflower, corn, eggplant, mushrooms -- whatever! Just stay away from vegetables that will introduce too much liquid like squash, cucumber and cabbage. You don't want a runny BBQ sauce.).
  • Stir that all up and place your chicken in the baking dish. I like to 'toss' the chicken so it gets completely coated in the bbq.
  • Cover with foil and place into oven.
  • Bake for 1 hour (up to 1.5 hours -- until you see the chicken start to degrade from the bone).
  • Remove foil and return to oven another 15 to 20 minutes to cook sauce on chicken.
  • Serve atop or beside rice covered in the extra BBQ sauce (and vegetables, if you've added any).
  • ** You can also cook this meal in your crock pot (not the rice, of course)-- just throw it all in there. and make the rice when you get home.
  • ** If you have only 2 people to feed, you can do as I have done for the photo and cook up a single large breast (with skin and bone in -- for flavor) in a covered skillet along with the vegetables. Flip after 15 minutes. After another 20 to 25 minutes, pull the breast out, remove skin and debone, cut into cubes. It may not be cooked completely (especially if you threw it in there frozen), so you may see some blood . Then add BBQ Sauce, Ketchup and sugar to pan, and return the chicken to the sauce. Let cook uncovered for about 15-20 minutes to reduce sauce. Alternatively, you could (if you had time and the inclination) place the chicken cubes on a pan, coat with sauce, roast for 20-30 minutes at 400F, put it over your rice and BBW /w veg.
  • The most important things to understand are: 1) it is the flavor of the chicken bones and ketchup that make the BBQ sauce mild enough to eat straight over rice, and 2) avoid vegetables that will add liquid to the sauce.
  • Now, go forth and make BBQ Chicken over rice. :).

BBQ CHICKEN AND RICE



BBQ Chicken and Rice image

Make and share this BBQ Chicken and Rice recipe from Food.com.

Provided by CrapScreamer

Categories     Chicken

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 4

1 (12 ounce) jar barbecue sauce ("KC Masterpiece Hickory" is great, so is "Famous Dave's")
4 chicken breasts
2 cups rice
4 cups water

Steps:

  • Pour BBQ Sauce into pan, fill the empty bottle with tap water (or something fancier if you're"that way") and pour about half of it into the pan as well.
  • Stir until blended over low-medium heat.
  • Add thawed chicken.
  • Cook chicken and sauce while stirring over medium heat until chicken is done, then turn down to low.
  • Keep an eye on it and add more water from the bottle if needed.
  • For rice, just add rice and water to a pan with a tight-fitting lid, bring to a boil, stir for a minute, and cook at medium heat for 30 minutes while COVERED.
  • when everything's done, pile it on a plate and eat it up.
  • Sometimes I add a dash or two of"Kick-Yo-Ass" hot-sauce for a little spice.

BARBECUED CHICKEN 'N' RICE



Barbecued Chicken 'n' Rice image

For this recipe, my daughters enjoy measuring the rice and stirring together the spices and other ingredients that go into the homemade barbecue sauce. The moist, tender chicken is one of their dad's favorites, so they're always proud to have played a part in making it.-Patricia Kaliska, Phillips, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 4 servings.

Number Of Ingredients 15

1/3 cup chopped onion
2 tablespoons chopped celery
1 tablespoon butter
1 cup ketchup
1/3 cup packed brown sugar
3 tablespoons vinegar
2 tablespoons water
1 tablespoon Worcestershire sauce
2 teaspoons prepared mustard
1/2 teaspoon salt
2 garlic cloves, minced
Few drops hot pepper sauce, optional
1-1/2 cups uncooked long grain rice
1-1/4 cups chicken broth
1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up

Steps:

  • In a saucepan, saute onion and celery in butter until tender. Add the next nine ingredients. Simmer, uncovered, for 30 minutes, stirring occasionally. , Meanwhile, combine rice and broth in a greased 13-in. x 9-in. baking dish. Top with chicken and barbecue sauce. Bake, uncovered, at 400° for 55-60 minutes or until the rice is tender and meat juices run clear.

Nutrition Facts :

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