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.
SOUTH INDIAN LEMON RICE
Steps:
- Gather the ingredients.
- Gently roast and then coarsely grind the coriander seeds into powder. Set aside.
- Heat the oil in a pan and add the mustard seeds , curry leaves, and green chiles. Fry the mixture until the splattering stops.
- Add the ginger and peanuts. Fry the mixture for another minute.
- Add the turmeric powder and turn off the burner.
- Add the lemon juice and mix well.
- Add the rice, roasted coriander powder, and salt to taste and mix thoroughly. Enjoy.
Nutrition Facts : Calories 760 kcal, Carbohydrate 105 g, Cholesterol 0 mg, Fiber 6 g, Protein 15 g, SaturatedFat 4 g, Sodium 514 mg, Sugar 46 g, Fat 33 g, ServingSize 2 portions (2 servings), UnsaturatedFat 0 g
LEMON RICE
This easy recipe pleasantly proves you can dress up regular rice with a few simple additions. Best of all, it can simmer while you're preparing the rest of the meal. These delicately lemon-flavored grains go nicely with fish.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4 servings.
Number Of Ingredients 8
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.
Nutrition Facts :
CREAMY LEMON RICE
This is a delicious rice dish that is easy to make and goes wonderfully with fish or chicken. The cream can be eliminated, and the rice is still delicious.
Provided by MarieRynr
Categories Lemon
Time 35m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter in a saucepan on low heat.
- Stir in rice and lemon zest.
- Cook over medium heat, stirring, until rice is opague, about 5 minutes.
- Add broth and salt; cover and simmer 20 minutes or until liquid is absorbed.
- Stir in lemon juice.
- Slowly stir cream into rice.
- Continue to stir and cook on low heat until cream is absorbed.
- Season to taste.
SPICED LEMON RICE
Provided by Bon Appétit Test Kitchen
Categories Side Quick & Easy Lemon Healthy Bon Appétit Sugar Conscious Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 10
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.
SPICED LEMON RICE
Make and share this Spiced Lemon Rice recipe from Food.com.
Provided by Annacia
Categories Long Grain Rice
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 516.5, Fat 15.8, SaturatedFat 2.7, Sodium 1279.1, Carbohydrate 83.5, Fiber 2.5, Sugar 2.4, Protein 10
SPICED SAFFRON RICE
Categories Rice Side Vegetarian Quick & Easy Saffron Cinnamon Clove Gourmet
Yield Serves 6
Number Of Ingredients 8
Steps:
- In a large bowl wash rice in several changes of cold water until the water runs clear and drain it in a fine sieve. In a large heavy saucepan heat the oil over moderately high heat until it is hot but not smoking, add the cinnamon stick, the cloves, and the cardamom pods, if using, and fry the spices, stirring, for 30 seconds, or until the cloves are puffed slightly. Add rice and cook the mixture, stirring, for 1 minute, or until the rice is opaque. Add 2 1/4 cups water and the salt, bring the mixture to a boil, and cook the rice, covered, over low heat for 15 minutes.
- While the rice is cooking, in a heatproof bowl set over a small pan of simmering water heat the saffron for 3-4 minutes, or until it is brittle. Add milk, heat the mixture, stirring occasionally, until it is hot, and remove the pan from the heat. Drizzle the saffron mixture over the rice and continue to cook the rice, covered, for 5 minutes. Remove the pan from the heat and let the rice stand, covered, for 5 minutes.
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