CREAMED GREEN CHILI RICE
Steps:
- In a medium serving bowl add the rice, reduced cream and the poblanos. Garnish with scallions and cilantro and serve.
RICE WITH POACHED EGGS
Provided by Mark Bittman
Categories dinner, one pot, main course
Time 1h
Yield 4 servings
Number Of Ingredients 19
Steps:
- Heat the oven to 350. Put the oil in a large, heavy, ovenproof saucepan with a lid over low heat. Add the onions and garlic and cook, stirring occasionally, for 8 minutes. Add the coriander seeds, turmeric, cloves, cinnamon, chilies, bay leaves and 1 teaspoon salt. Raise the heat to medium and continue to cook and stir for 4 minutes. Add the rice and stir to coat in the oil. Add 3 cups water, cover the pan, transfer to the oven and cook for 25 minutes. Remove the pan from the oven, keeping it covered, and let it rest somewhere warm.
- Fill a large, deep saucepan with enough water to come 2 inches up the sides. Add the vinegar and bring to a boil, then reduce the heat to as low a simmer as possible so the water is almost completely calm and only the tiniest of bubbles float to the surface. Carefully break the eggs into the water, cook for 1 minute, and then remove the pan from the heat, leaving the eggs in the water; let rest for 10 minutes. Use a slotted spoon to remove the eggs; drain on paper towels.
- When the eggs are almost done, stir the parsley, cilantro and lemon juice into the rice and fluff it with a fork. Taste and adjust the seasoning. Put the butter in a small saucepan over medium heat; when it’s hot, add the kirmizi biber and cook, stirring, until fragrant, about 1 minute.
- Divide the rice among four individual serving bowls. Place two eggs on each portion, drizzle chili butter on top, sprinkle with salt and pepper and serve.
Nutrition Facts : @context http, Calories 758, UnsaturatedFat 20 grams, Carbohydrate 92 grams, Fat 35 grams, Fiber 7 grams, Protein 21 grams, SaturatedFat 12 grams, Sodium 868 milligrams, Sugar 5 grams, TransFat 0 grams
GREEN RICE WITH TOMATOES, EGGS, AND ALMONDS
A batch of herby rice is a natural partner to peak-season tomatoes. But don't forget about this rice once those tomatoes are gone. Green rice works in any season-paired with roasted squash, crispy-skinned fish, or big pieces of fresh cheese, such as paneer.
Provided by David Tamarkin
Categories Rice Parsley Cilantro Lime Garlic Almond Avocado Green Onion/Scallion Egg Tomato Soy Free Dinner Quick & Easy Summer Fall Dairy Free
Yield 4 servings
Number Of Ingredients 11
Steps:
- Blend herbs, oil, lime juice, garlic, salt, and 2 Tbsp. almonds in a blender or food processor until a smooth pesto-like sauce forms. Taste and add more lime juice, garlic, and/or salt if desired-you want the sauce to be well seasoned.
- Toss rice with 3/4 cup sauce in a medium bowl. Add avocado and scallion and gently toss again.
- Divide rice mixture among shallow bowls. Top each with egg and tomato, dividing evenly. Drizzle some remaining sauce over. Top with remaining 2 Tbsp. almonds.
POACHED EGG WITH SPICY RICE
Want nutrition in 30 minutes? This quick simple recipe is full of fibre, iron, folic acid and vitamin C
Provided by Good Food team
Categories Breakfast, Dinner, Lunch, Supper
Time 22m
Number Of Ingredients 7
Steps:
- Heat the oil in a non-stick frying pan. Fry the onion and pepper for 5-8 mins until soft and beginning to brown. Tip in the rice, frozen peas, curry powder and 200ml water, stir well, then simmer gently for 10 mins.
- Bring a small pan of water to the boil and, when the rice is almost ready, poach the egg (see p50 for some great tips on poaching eggs). Serve the egg on top of the spicy rice.
Nutrition Facts : Calories 711 calories, Fat 31 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 4 grams sugar, Fiber 6 grams fiber, Protein 50 grams protein, Sodium 0.25 milligram of sodium
MEXICAN RICE WITH POACHED EGGS
This Mexican rice recipe topped with soft fried eggs works for breakfast or dinner. I like to serve the dish with hot tortillas and a side of refried beans for a complete meal. -Jeanne Lewis, Brooklyn, Michigan
Provided by Taste of Home
Time 50m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a Dutch oven over medium heat, cook sausage, crumbling meat, with onion and peppers until meat is no longer pink; drain. Add garlic; cook 1 minute longer. Stir in beef base, cumin and black pepper., Add rice; brown lightly. Pour in water. Bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed and rice is tender, 18-20 minutes. Fluff with a fork. Transfer to a platter; keep warm., Meanwhile, poach eggs by bringing 2-3 in. water to a boil in a large saucepan or skillet with high sides; adjust heat to maintain a gentle simmer. Break cold eggs, one at a time, into a small bowl; holding bowl close to water surface, slip egg into water. Cook, uncovered, until whites are completely set and yolks begin to thicken but are not hard, 3-5 minutes. Using a slotted spoon, lift eggs out of water. Place on rice; sprinkle with cheese. If desired serve with warm tortillas.
Nutrition Facts : Calories 482 calories, Fat 28g fat (10g saturated fat), Cholesterol 246mg cholesterol, Sodium 998mg sodium, Carbohydrate 34g carbohydrate (3g sugars, Fiber 1g fiber), Protein 22g protein.
FRIED EGGS WITH GARLICKY GREEN RICE
Fried eggs are a simple vegetarian staple. But set them on top of garlicky kale- and herb-flecked rice, and they form a deeply satisfying supper. This recipe is endlessly customizable: Go with what you have - reheated leftover rice works equally well as a fresh pot - or use any whole grain you have. The secret here is locking flavor into the grains by stirring in garlic herbs while the rice is warm. To finish, be generous with the lime - the acid brings all the flavors up a notch - and play around with your tolerance for garlic and heat. Lastly, don't be afraid to raid your fridge: Avocado or leftover beans would be right at home here, too.
Provided by Sarah Copeland
Categories dinner, easy, quick, weeknight, main course
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Cook rice with 1/2 teaspoon kosher salt according to package instructions. Set aside, covered, to steam.
- Meanwhile, heat the oil over medium in your largest skillet or griddle until glistening. Crack in the eggs and cook until golden-brown around the edges, about 2 minutes. Cover loosely using a lid or aluminum foil and cook until the whites are just set and the yolks are still runny but starting to set. (They'll break and mingle with the rice in a beautiful way.) Season with salt and pepper.
- While the eggs cook, fluff the cooked rice with a fork, then stir in the kale, cilantro and parsley. Add the garlic and jalapeño a little at a time and taste, adding more salt, garlic or jalapeño to your liking.
- Spoon rice into shallow bowls and top with the fried eggs, radishes, cheese and lime wedges. Serve with your hot sauce of choice.
Nutrition Facts : @context http, Calories 601, UnsaturatedFat 12 grams, Carbohydrate 83 grams, Fat 21 grams, Fiber 3 grams, Protein 20 grams, SaturatedFat 8 grams, Sodium 596 milligrams, Sugar 2 grams, TransFat 0 grams
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