Spicy Brown Rice Veracruz Recipes

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EASY SPICED BROWN RICE WITH CORN



Easy Spiced Brown Rice With Corn image

An easy-to-prepare rice dish with frozen corn kernels seasoned with cumin and cilantro.

Provided by CLOUDSSUNRAIN

Categories     Side Dish     Vegetables     Corn

Time 1h5m

Yield 6

Number Of Ingredients 7

2 cups water
1 cup brown rice
1 tablespoon olive oil
½ teaspoon salt
1 cup frozen corn kernels
½ teaspoon dried cilantro
½ teaspoon cumin seed

Steps:

  • In a saucepan, mix the water, rice, olive oil, and salt, and bring to a boil. Mix in the corn, cilantro, and cumin. Reduce heat, cover, and simmer 45 to 60 minutes, until the liquid has been absorbed.

Nutrition Facts : Calories 133.4 calories, Carbohydrate 24.4 g, Fat 3.2 g, Fiber 2.1 g, Protein 2.7 g, SaturatedFat 0.5 g, Sodium 198.3 mg, Sugar 0.9 g

SEASONED BROWN RICE



Seasoned Brown Rice image

I serve the stir-fry over the rice for a tasty no-fuss meal. For maximum flavor, use your fingertips to crumble the dried basil directly into the cooked rice.-Betsy Larimer, Somerset, Pennsylvania

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 4 servings.

Number Of Ingredients 6

1-1/3 cups water
2/3 cup long grain brown rice
1 tablespoon reduced-sodium soy sauce
1/2 teaspoon dried basil
1/4 to 1/2 teaspoon ground ginger
1/8 teaspoon cayenne pepper

Steps:

  • In a small saucepan, bring water and rice to a boil. Reduce heat; cover and simmer for 35-45 minutes or until water is absorbed and rice is tender. Stir in the remaining ingredients.

Nutrition Facts : Calories 118 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 157mg sodium, Carbohydrate 24g carbohydrate, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

RICE VERACRUZ



Rice Veracruz image

We made this the other day without the poblanos and the next day we made it with! Wonderful flavors and the olives, tomatoes and capers are common in dishes from Mexico's Veracruz region. We served it with a simple steak of palomilla and a nice salad. It probably would be best served with fajitas and all their wonderful toppings. CuisineAtHome Magazine, 06/08.Great for Cinco de Mayo celebration!

Provided by Manami

Categories     Long Grain Rice

Time 45m

Yield 4 cups, 4 serving(s)

Number Of Ingredients 15

1 cup dry converted rice
chicken broth
1/2 cup onion, diced
1/2 cup red bell pepper, diced
1/2 cup poblano pepper, diced
1 tablespoon olive oil
1 tablespoon garlic, chopped
1/2 teaspoon paprika
1 cup seeded tomatoes, diced
1/2 cup pimento stuffed olive, sliced
1/3 cup chopped fresh parsley
1 tablespoon capers, drained
salt, to taste
fresh ground black pepper, to taste
crushed red pepper flakes (if that extra zing is needed)

Steps:

  • Cook rice according to package directions, but substitute broth for the water.
  • Saute onion, bell pepper, and poblano in oil in a large saute pan over medium high heat.(If you choose you can spray the skillet with non-stick spray and add broth to saute the vegetables.).
  • Cook until soft, about 3 minutes, then add garlic and paprika.
  • Saute an additional minute & remove from heat.
  • Stir in rice and remaining ingredients.
  • Enjoy!

SPICY BOWN RICE VERACRUZ



Spicy Bown Rice Veracruz image

Number Of Ingredients 7

1 teaspoon vegetable oil
3/4 cup instant brown rice
1 medium onion, chopped (1/2 cup)
2 cloves garlic, finely chopped
1 can (10-ounces) diced tomatoes with chilies green, undrained
1 (8-ounce) can tomato sauce
1/2 teaspoon chopped fresh jalapeno chiles, if desired

Steps:

  • 1. Heat oil in 10-inch nonstick skillet over medium-high heat. Cook rice, onion and garlic in oil 4 to 5 minutes, stirring frequently, until rice is toasted.2. Stir in remaining ingredients, Cover and cook over medium-low heat 5 minutes or until rice is tender.1 Serving: Calories 350 (Calories from Fat 45) Fat 5g (Saturated 1g) Cholesterol 0mg Sodium 960mg Carbohydrate 74g (Dietary Fiber 8g) Protein 10g % Daily Value: Vitamin A 26% Vitamin C 34% Calcium 10% Iron 16% Diet Exchanges: 4 Starch, 2 VegetableFrom "Betty Crocker's Cooking for Two." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

SPICY BROWN RICE



Spicy Brown Rice image

I was wanting some fried rice and I didn't have all the stuff ta put in it,so I looked at what I had and...... here tis!

Provided by Roy B

Categories     Lunch/Snacks

Time 10m

Yield 1-2 serving(s)

Number Of Ingredients 3

1 cup Minute Rice
2 teaspoons soy sauce
1 teaspoon wasabi, paste

Steps:

  • Fix minuet rice as directed on box.
  • Add your soy sauce less or more ta taste.
  • Add your wasabi paste less or more to taste.
  • Enjoy.

Nutrition Facts : Calories 375, Fat 0.9, SaturatedFat 0.1, Sodium 680.9, Carbohydrate 80.3, Fiber 2.4, Sugar 0.2, Protein 9

A FRAGRANT, SPICY RICE



A Fragrant, Spicy Rice image

This recipe is a family favourite. It has wonderful textures; the softness of the rice combined with the crunchy almonds ... it's heaven! The spices can be altered to your tastes... I generally add quite a lot.

Provided by Julia

Categories     World Cuisine Recipes     Asian

Time 45m

Yield 6

Number Of Ingredients 20

2 ½ cups vegetable broth
2 green onions, chopped
1 cup frozen green peas
½ teaspoon salt
1 pinch garam masala
1 pinch turmeric powder
ground cayenne pepper to taste
1 cup uncooked basmati rice
1 ½ tablespoons butter
10 large fresh mushrooms, chopped
5 cloves garlic, chopped
½ green bell pepper, chopped
½ red bell pepper, chopped
1 teaspoon garam masala
1 pinch turmeric powder
cayenne pepper to taste
½ cup dry red lentils
¾ cup vegetable broth
½ cup almond slivers
1 bunch cilantro sprigs

Steps:

  • In a pot, bring 2 1/2 cups broth to a boil. Mix in green onions and peas. Season with salt, 1 pinch garam masala, 1 pinch turmeric, and cayenne pepper to taste. Stir the basmati rice into the pot. Reduce heat to low, cover, and simmer 20 minutes.
  • Melt the butter in a wok over medium-high heat. Cook and stir the mushrooms and garlic in the melted butter until lightly browned. Mix in green bell pepper and red bell pepper. Season with 1 teaspoon garam masala, 1 pinch turmeric, and cayenne pepper to taste. Stir in the lentils and 3/4 cup broth. Reduce heat to low. Cook 20 minutes, stirring occasionally, until lentils are tender.
  • In a skillet over medium heat, cook the almonds, stirring frequently, until lightly browned. Remove from heat, and set aside.
  • Increase wok heat to medium. Mix the rice into the wok with the vegetables and lentils. Cook and stir until all liquid has evaporated. Garnish with toasted almonds and cilantro sprigs to serve.

Nutrition Facts : Calories 330.6 calories, Carbohydrate 48.5 g, Cholesterol 7.6 mg, Fat 9.8 g, Fiber 9.4 g, Protein 12.8 g, SaturatedFat 2.4 g, Sodium 504.3 mg, Sugar 5.3 g

SHRIMP VERACRUZ WITH BROWN RICE, CORN, AND OLIVES



Shrimp Veracruz with Brown Rice, Corn, and Olives image

Categories     Salad     Olive     Rice     Shellfish     Vegetable     Appetizer     Super Bowl     High Fiber     Shrimp     Winter     Bon Appétit     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 8 servings

Number Of Ingredients 15

6 cups water
2 cups uncooked long-grain brown rice
1 1/2 teaspoons salt
10 ounces frozen corn kernels, thawed
6 green onions, finely chopped
1 red bell pepper, finely chopped
1 green bell pepper, finely chopped
3/4 cup coarsely chopped pimiento-stuffed green olives
1 pound deveined peeled large shrimp
1 16-ounce jar thick and chunky salsa (medium heat)
1/3 cup olive oil
1 tablespoon fresh lime juice
1 1/2 teaspoons ground cumin
1 teaspoon grated lime peel
Lime wedges

Steps:

  • Combine 6 cups water, 2 cups rice, and 1 1/2 teaspoons salt in heavy large saucepan. Bring to boil over high heat. Reduce heat to medium, cover, and cook just until rice is tender, about 30 minutes. Stir in corn, then drain. Transfer rice mixture to large bowl. Refrigerate until cold, stirring occasionally, about 1 hour. Mix in green onions, bell peppers, and olives.
  • Boil shrimp in large pot of boiling salted water until cooked through, about 3 minutes. Drain; set aside. Blend salsa, oil, lime juice, cumin, and lime peel in processor until dressing is smooth. Stir half of dressing into rice mixture. (Can be made up to 8 hours ahead. Cover shrimp, rice mixture, and remaining dressing separately and chill.)
  • Mix shrimp and remaining dressing into rice mixture. Season salad with salt and pepper. Transfer salad to large platter. Garnish with lime wedges.

SPICY BROWN RICE VERACRUZ



spicy brown rice veracruz image

Number Of Ingredients 6

1 teaspoon vegetable oil
3/4 cup instant brown rice
1 medium onion, chopped (1/2 cup)
2 cloves garlic, finely chopped
1 can (10-ounce) diced tomatoes with chilies, undrained
1/2 teaspoon chopped fresh jalapeno chiles, if desired

Steps:

  • 1. Heat oil in 10-inch nonstick skillet over medium-high heat. Cook rice, onion and garlic in oil 4 to 5 minutes, stirring frequently, until rice is toasted.2. Stir in remaining ingredients, Cover and cook over medium-low heat 5 minutes or until rice is tender.1 Serving: Calories 350 (Calories from Fat 45) Fat 5g (Saturated 1g) Cholesterol 0mg Sodium 960mg Carbohydrate 74g (Dietary Fiber 8g) Protein 10g o % Daily Value: Vitamin A 26% Vitamin C 34% Calcium 10% Iron 16% o Diet Exchanges: 4 Starch, 2 Vegetable

Nutrition Facts : Nutritional Facts Serves

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