Smoky Spiced Veggie Rice Recipes

SMOKY SPICED CARROT RICE RECIPE BY TASTY

Steps:

• In a food processor, pulse the carrots until they reach your desired "rice" consistency.
• In a large skillet over medium heat, heat oil, then add onions and let cook until translucent.
• Add carrot rice, salt, pepper, garlic powder and paprika, and cook until the tender, stirring occasionally.
• Garnish with parsley.
• Enjoy!

SMOKY SPICED JOLLOF RICE & COCONUT-FRIED PLANTAIN

Steps:

• Put the rice in a sieve, rinse thoroughly to remove the starch, then soak in clean cold water for 5 mins. Drain and par-boil the rice for 5 mins until almost cooked, then drain, rinse and set aside.
• Blend the tomatoes, pepper, half the red onion, the garlic and chilli until smooth.
• Finely slice the remaining onion half. Heat the vegetable oil in a large, high-sided pan. Add the sliced onion, bay and thyme, and cook on a medium heat for 8 mins until the onion is softened and aromatic.
• Add the spices with 1 tsp sea salt, cook for a few mins more, then add the tomato purée and cook for 1-2 mins.
• Add half the tomato and pepper mix (freeze the rest for future use). Add the semi-cooked rice and mix thoroughly to coat with the sauce. Add a bit more water, turn down the heat, stir and cover with a lid for 5-10 mins until cooked through. Cooking time will depend on the type of rice, so keep checking it. Don't worry if it catches on the bottom, this will add to the flavour. Season to taste and remove the bay leaves before serving.
• To cook the plantain, simply heat the coconut oil in a high-sided pan until hot. Fry the plantain, turning occasionally, for a few mins until soft and golden. Serve with the rice.

SMOKY SPICED VEGGIE RICE

Steps:

• Dry-fry the cashews in a large saucepan or casserole dish over a medium heat until golden brown. Remove from the heat, leave to cool, then roughly chop. Heat 1 tbsp oil in the same pan over a high heat, then fry the corn on each side for 20 seconds to char. Remove from the pan, set aside, then tip in the carrots and fry for 5 mins. Remove from the pan and set aside.
• Heat the rest of the oil in the same pan over a medium heat and fry the onions and celery for 10 mins until soft and slightly coloured. Tip in the peppers and garlic, then fry for another 5 mins before adding the Cajun seasoning, smoked paprika, chipotle paste and tomato purée. Fry for 1 min until the spices are fragrant, then add the cherry tomatoes and fry for another 2 mins.
• Stir in the kidney beans, canned tomatoes, rice, stock, vinegar and sugar, then stir until everything is combined. Bring to the boil, then cover with a lid and simmer with a lid on for 35-40 mins on a medium-low heat, stirring halfway through, until the rice is cooked and liquid absorbed.
• Slice the corn off the cob and mix it through the rice along with the carrots. Season and garnish with the spring onions and cashews.

CAMPBELL'S® SMOKY MAPLE CHICKEN & RICE

Steps:

• Season the chicken as desired. Heat the oil in a large, deep non-stick skillet over medium-high heat. Add the chicken and cook 4 minutes per side, or until browned and cooked through. Transfer to a plate and keep warm.
• Add the carrots and garlic and saute for 1 minute, or until fragrant.
• Stir in the soup, water, maple syrup, and mustard; heat to a boil. Stir in the rice. Cover with a lid, reduce and simmer, stirring occasionally, 10 minutes.
• Stir in corn. Return the chicken to the skillet. Cook, covered, until the rice is tender, 3 minutes. Remove from the heat. Let stand, covered, for 5 minutes or until the liquid is absorbed.