Spiced Lemon Rice Recipes

SPICED LEMON RICE

Steps:

• Heat oil in a large heavy saucepan over medium heat. Add mustard seeds and turmeric and cook, shaking pan, until mustard seeds pop, 1-2 minutes. Add onion, garlic, and chile and cook, stirring occasionally, until onion is translucent, about 7 minutes. Add rice and stir to coat. Add lemon peel, salt, and 3 cups water; bring to a boil. Reduce heat to low, cover, and cook until rice is tender, 20-25 minutes.
• Stir in lemon juice. Cover and let stand off heat for 15 minutes. Fluff with a fork and stir in cashews.

SPANISH CHICKEN WITH SPICY LEMON RICE

Steps:

• In a large zip-top bag, mix together the flour, paprika, garlic powder and some salt and pepper. Add the chicken and toss to coat completely.
• In a large saucepan over medium heat, heat the canola oil. Add the chicken and brown on all sides, 3 to 4 minutes per side. While the chicken is cooking, to a slow cooker add the tomatoes, peppers and onions. Top with the chicken thighs.
• In same skillet used to brown the chicken, add the tomato paste and cook for 1 minute, stirring constantly. Add the chicken broth and bring to a simmer, stirring to scrape any browned bits off the bottom of the pan. Pour over top of the chicken in the slow cooker. Cook on low for 4 hours, or until the chicken is extremely tender.
• In a medium pot, combine 2 cups water, the rice, red pepper flakes, lemon zest, juice of half the lemon and a pinch of salt. Bring to a boil, reduce to a simmer and cook, covered, until the rice is tender and has absorbed all the liquid.
• To serve, spoon the rice onto a deep-sided platter and ladle the Spanish chicken and vegetables over top. Garnish with the olives and squeeze over the remaining lemon juice. Reserve 2 chicken thighs and 1 cup of the vegetables for Round 2 Recipe - Pita Pile on with Spicy Yogurt Sauce.

SPICED LEMON RICE

Steps:

• Heat oil in a large heavy saucepan over medium heat.
• Add mustard seeds and turmeric and cook, shaking pan, until mustard seeds pop, 1-2 minutes.
• Add onion, garlic, and chile and cook, stirring occasionally, until onion is translucent, about 7 minutes.
• Add rice and stir to coat, add lemon peel, salt, and 3 cups water; bring to a boil.
• Reduce heat to low, cover, and cook until rice is tender, 20-25 minutes.
• Stir in lemon juice. Cover and let stand off heat for 15 minutes.
• Fluff with a fork and stir in cashews.

LEMON RICE

Steps:

• In a medium saucepan, bring water, broth, lemon juice and butter to a boil. Stir in rice, basil and lemon zest. Reduce heat; cover and simmer for 20 minutes. Let stand 5 minutes or until the water is absorbed. Before serving, sprinkle with lemon-pepper.

LEMON-PEPPER RICE

Steps:

• In a saucepan, bring water and lemon-pepper to a boil. Stir in rice. Remove from the heat; cover and let rice stand for 5 minutes. Fluff with a fork.

ZESTY LEMON RICE

Steps:

• Melt butter and oil together in a nonstick pan over medium heat. Add white parts of green onions and cook for 1 minute. Stir in garlic and lemon zest. Cook and stir until fragrant, about 30 seconds. Add rice. Season with turmeric, salt, and pepper. Cook and stir for 1 minute.
• Stir vegetable broth, milk, and lemon juice into the pan with the rice mixture and bring to a boil, about 5 minutes. Reduce heat to a simmer, cover the pan, and cook until liquid has evaporated, 18 to 20 minutes.
• Remove pan from heat. Fluff rice using a fork and adjust seasonings accordingly. Garnish with green parts of green onions and chopped dill.

SPICE-RUBBED FISH WITH LEMONY RICE

Steps:

• In a medium saucepan, heat butter over medium. Add onion and garlic and cook, stirring occasionally, until onion is soft, 4 minutes. Stir in rice and poppy seeds (if using) and cook 1 minute. Stir in lemon zest and juice, broth, and zucchini and season with salt and pepper. Bring to a boil over medium-high. Reduce to a simmer, cover, and cook 13 minutes. Sprinkle spice mix over fish. Arrange fish snugly in a single layer, spice side up, on top of rice, cover, and cook until rice is tender and fish is opaque throughout, 5 to 7 minutes.