Spicy Buttermilk Rice Recipes

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SPICED RICE



Spiced rice image

For the perfect side to a knockout curry supper, try this nutty aromatic rice dish

Provided by John Torode

Categories     Dinner, Side dish

Time 35m

Yield Serves 4

Number Of Ingredients 12

1 large onion , finely sliced
1 bay leaf
3 cardamom pods
small cinnamon stick
25g butter
1 tsp turmeric
100ml hot curry paste
300g basmati rice (washed 3 times)
handful raisin
1l chicken stock
25g flaked almonds , toasted
big handful chopped coriander

Steps:

  • Fry the onions, bay and whole spices in the butter for 10 mins. Sprinkle in the turmeric, then add the curry paste and cook until aromatic. Add the rice and the raisins, stir and cook for a good few mins, then add the stock and bring to the boil. Cover with a tight-fitting lid and when really boiling lower the heat and cook for 10 mins. Turn the heat off but don't lift the lid and leave to sit for 20 mins.
  • Stir in half the almonds and coriander, with the rest of the coriander and the almonds thrown over the top.

Nutrition Facts : Calories 472 calories, Fat 15 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 73 grams carbohydrates, Sugar 9 grams sugar, Fiber 3 grams fiber, Protein 17 grams protein, Sodium 1.58 milligram of sodium

TASTY SPICY RICE PILAF



Tasty Spicy Rice Pilaf image

This recipe makes a delicious side dish. Goes good with meats and veggies. It's a tasty rice with a little bit of spice! I LOVE garlic, so if you don't like it as much as I do, then just add 2 cloves instead of 6.

Provided by Luv2Cook

Categories     Side Dish     Rice Side Dish Recipes     Pilaf

Time 35m

Yield 4

Number Of Ingredients 10

2 tablespoons butter
1 onion, diced
1 roasted red pepper, diced
6 mushrooms, chopped
6 cloves garlic, minced
2 cups uncooked instant rice
3 cups chicken stock
2 teaspoons red pepper flakes
½ teaspoon salt
½ teaspoon ground black pepper

Steps:

  • Melt butter in a large pot over medium heat; cook and stir onion, red pepper, mushrooms, and garlic until tender, about 10 minutes. Stir in rice. Add chicken stock; cover and boil until liquid is absorbed, about 10 minutes. Season with red pepper flakes, salt, and black pepper.

Nutrition Facts : Calories 287.4 calories, Carbohydrate 49.8 g, Cholesterol 15.8 mg, Fat 7.2 g, Fiber 2.9 g, Protein 6.5 g, SaturatedFat 4 g, Sodium 937.4 mg, Sugar 4.1 g

SPICY GRILLED BUTTERMILK CHICKEN



Spicy Grilled Buttermilk Chicken image

Grilling tends to dry chicken but brining in buttermilk first ensures tender and juicy chicken. For this recipe, I seasoned the buttermilk with chipotle, coriander, cumin, and lime to give it a spicy Southwest flair.

Provided by Soup Loving Nicole

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 4h30m

Yield 4

Number Of Ingredients 8

2 cups buttermilk
¼ cup chopped cilantro
1 lime, juiced
2 cloves garlic, minced
1 ½ teaspoons chipotle chili powder
1 teaspoon ground coriander
1 teaspoon ground cumin
4 (8 ounce) boneless, skinless chicken breasts

Steps:

  • Whisk buttermilk, cilantro, lime, garlic, chili powder, coriander, and cumin together in a bowl until smooth. Pour into a 1-gallon-sized resealable bag. Add chicken, close bag, and toss to coat. Refrigerate for 4 hours.
  • Prepare an outdoor grill for medium-high heat and lightly oil the grate.
  • Remove chicken from the marinade and discard any extra marinade. Grill chicken for 16 minutes, flipping at the halfway mark.

Nutrition Facts : Calories 311.9 calories, Carbohydrate 8.7 g, Cholesterol 134.1 mg, Fat 6.8 g, Fiber 0.9 g, Protein 51.6 g, SaturatedFat 2.2 g, Sodium 244 mg, Sugar 6.2 g

SPICY RICE



Spicy Rice image

Provided by Food Network Kitchen

Categories     side-dish

Time 25m

Number Of Ingredients 7

1 tablespoon oil
1 small onion, diced
1 green pepper, diced
1/2 teaspoon cayenne pepper
1 1/2 cups chicken stock
One 28-ounce can of tomatoes, crushed
1 cup rice

Steps:

  • In a sauce pan combine oil, onion and green pepper. Saute over medium heat until vegetables are tender. Sprinkle in cayenne pepper. Add heated chicken stock and tomatoes. Bring to a boil. Add rice and stir. Cover and reduce to a simmer. Continue simmering over low heat until all liquid is absorbed. Serve hot.

SPICY MEXICAN RICE



Spicy Mexican Rice image

Mexican rice is an everyday staple typically enjoyed with beans, avocado, eggs or your favorite protein. Add a subtle nudge of heat by dropping in a whole jalapeno while the rice is cooking!

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Saute 1 chopped onion in 2 tablespoons vegetable oil in a saucepan over medium heat. Stir in 1 cup white rice and cook until toasted, 3 minutes. Add 1 2/3 cups water, 1 chopped plum tomato, 2 teaspoons tomato paste and 1/2 teaspoon each kosher salt and cumin; bring to a boil. Add 1 whole jalapeno. Cover; simmer 20 minutes. Remove from the heat and let sit 5 minutes. Discard the jalapeno. Top with cilantro.

SPICY BUTTERMILK RICE



Spicy Buttermilk Rice image

Make and share this Spicy Buttermilk Rice recipe from Food.com.

Provided by AxMan

Categories     White Rice

Time 16m

Yield 1-2 serving(s)

Number Of Ingredients 6

3/4 cup buttermilk
3/4 cup water
3/4 cup white rice
1 tablespoon hot pepper sauce
1 teaspoon paprika
1/2 teaspoon salt

Steps:

  • Boil rice in buttermilk and water on low to medium heat for 15 minutes (stirring constantly) adding equal amounts of buttermilk and water if more boiling liquid is needed. (It should be sticky, clumped together and somewhat soft after boiling and most or all liquid should boil away).
  • Add hot sauce, paprika and salt and stir until all is mixed inches.
  • Serve.

Nutrition Facts : Calories 594.5, Fat 2.7, SaturatedFat 1.2, Cholesterol 7.3, Sodium 1742.3, Carbohydrate 123.5, Fiber 4.7, Sugar 9.2, Protein 15.9

SPICY BUTTERMILK FRIED CHICKEN



Spicy Buttermilk Fried Chicken image

A seasoned buttermilk marinade helps keep chicken moist in this traditional fried chicken recipe that brings the spice.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Number Of Ingredients 10

6 cups nonfat buttermilk
1/4 cup plus 5 teaspoons salt
1/3 cup Tabasco Sauce (optional)
2 two- to three-pound chickens, each cut into 8 pieces for frying
3 cups all-purpose flour
1 tablespoon freshly ground black pepper
1 1/2 teaspoons ground cayenne pepper
2 tablespoons baking powder
2 pounds vegetable shortening
6 tablespoons bacon drippings (optional)

Steps:

  • Combine buttermilk, 1/4 cup salt, and Tabasco sauce, if using, in a bowl. Transfer to a large, airtight container. Add chicken pieces, turning to coat in the liquid. Cover, and refrigerate at least 2 hours or overnight.
  • Heat oven to 200 degrees. Combine flour, remaining 5 teaspoons salt, black and cayenne peppers, and baking powder.
  • Place dredging mixture in a large brown paper bag. Shake vigorously. One at a time, place chicken pieces in the bag, and shake to coat. Place coated pieces on a clean plate or tray. Heat vegetable shortening (and bacon drippings, if using) in two 10-inch cast-iron skillets over medium-low heat. Using a frying thermometer to measure temperature, bring shortening to 375 degrees; it should be at a medium, not a rolling, boil. Use tongs to place thighs and drumsticks in skillets. Fry until coating is dark golden on bottom, 10 to 14 minutes; then, using tongs, turn chicken over. Cook until coating is dark golden, another 10 to 14 minutes. An instant-read thermometer inserted into a thigh should register 170 degrees. Drain on brown paper bags or several layered paper towels. Transfer cooked pieces to baking sheets, and place in the oven to keep warm while frying remaining chicken. Using a slotted spoon, remove any bits of coating left in skillets, and discard. Place breasts and wings in skillets. Cook 10 to 14 minutes on each side. Drain on brown paper bags. Remove dark meat from oven, and serve.

SPICY INDIAN RICE



Spicy Indian rice image

Sara Buenfeld's delicious spicy rice is perfect served with your favourite curry

Provided by Sara Buenfeld

Categories     Dinner, Lunch, Side dish

Time 30m

Number Of Ingredients 8

a mugful of American long grain rice
2 onions, sliced
2 tbsp sunflower oil
½ tsp turmeric
1 cinnamon stick
6 cardamom pods
1 tsp cumin seeds
large handful of sultanas and roasted cashew nuts

Steps:

  • Fry the onions in the sunflower oil in a large frying pan for 10-12 minutes until golden.
  • Fill a roomy saucepan with water, bring to the boil and tip in a heaped teaspoon of salt - the water will bubble furiously. Add turmeric and the cinnamon stick to the water. Pour in the rice, stir once and return to the boil, then turn the heat down a little so that the water is boiling steadily, but not vigorously. Boil uncovered, without stirring (this makes for sticky rice) for 10 minutes. Lift some out with a slotted spoon and nibble a grain or two. If they're too crunchy, cook for another minute and taste again. They should be tender but with a little bite. Drain the rice into a large sieve and rinse by pouring over a kettle of very hot water
  • Stir the crushed seeds of the cardamom pods into the onions with the cumin seeds and fry briefly.
  • Toss in a large handful of sultanas and roasted cashew nuts, then the hot drained rice. This is great with curry and will also give an exotic edge to grilled meat or fish.

SPICY BUTTERMILK COFFEE CAKE



Spicy Buttermilk Coffee Cake image

Got this off of one of the wally world recipe cards that they have out during the holidays.. Credit was given to a Georgia C. Harris. This recipe is actually fairly mild in flavor - the spices lend a pleasant hint of fall ( and make me hanker for some eggnog ), but it isn't "spicy" so far as heat content. My preferance is fresh ground nutmeg, but all I had was pre-ground, and it turned out fine. I plan to try some vanilla extract next time - I'll update accordingly.

Provided by beakerwill

Categories     Breads

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 10

2 1/2 cups self rising flour
2 cups brown sugar, packed
1/2 teaspoon salt
2/3 cup shortening
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 eggs, beaten
1 cup buttermilk
1/2 cup walnuts (or pecans, finely chopped )

Steps:

  • Preheat oven to 350 degrees F, and coat 10 inch bundt pan w/non stick spray ( I like baking Pam with flour ).
  • In lrg bowl stir together flour, brown sugar & salt. Cut in shortening ( a fork will work, but pastry cutters are best ) until the mix looks like fairly coarse crumbs. Set aside 1/2 cup of crumb mix. Then stir the baking soda,cinnamon, & nutmeg into the "crumb" mix.
  • In a smaller bowl gently mix the eggs and buttermilk together. Slowly add to crumb/spice mix, until just combined ( no dry spots, but will look lumpy due to the shortening bits ).
  • Sprinkle reserved crumb mix and nuts into the bundt pan. Carefully pour batter over, and gently tap the sides of the pan to get a level surface.
  • Bake for 50-55 minutes, or until a toothpick or cake tester comes out clean. Cool in pan for 10-15 mins ( on a wire rack if possible ), then remove from pan. Can be served warm or cool.

Nutrition Facts : Calories 384.1, Fat 15.9, SaturatedFat 3.6, Cholesterol 36.1, Sodium 527.6, Carbohydrate 56.9, Fiber 1.1, Sugar 36.5, Protein 5

SPICY SHRIMP WITH RICE



Spicy Shrimp With Rice image

This is a VERY easy recipe - and delicious! I modified the original recipe to be more low-salt-friendly. This recipe is diet friendly and inexpensive to make! I use the frozen, cooked shrimp rings and toss the coctail sauce it come with; or the bags of salad shrimp in the frozen food section.

Provided by Brandi Amos

Categories     White Rice

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

14 ounces baby shrimp (1 shrimp ring, or 1 bag of salad shrimp)
1 (10 ounce) can stewed tomatoes, drain and reserve liquid
1 (10 ounce) can tomatoes and green chilies, drain and reserve liquid
1 teaspoon dry mustard
4 teaspoons lemon juice
2 tablespoons parsley flakes
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon low sodium salt
2 tablespoons olive oil
1/2 cup green onion, chopped
white minute rice

Steps:

  • If needed, remove shrimp tails/shells. In skillet, coat bottom with a little olive oil or non-stick spray. Add shrimp (can be cut into smaller, bite-size pieces) and green onion. Let simmer while you are doing this next step.
  • Add to your reserve liquid the mustard, lemon juice, parsley flakes, cayenne pepper, garlic and onion powders. Mix well and add to simmering shrimp. Add in your stewed tomatoes and tomatoes and chilis.
  • Prepare your rice as directions on box suggest.
  • Turn heat to medium and simmer til half of liquid is gone and rice is done. You can adjust spices here to suit your taste. I usually add a little more garlic and salt, but taste and modify as you would like.
  • Serve shrimp and sauce over rice.

Nutrition Facts : Calories 202.2, Fat 8.4, SaturatedFat 1.3, Cholesterol 193.4, Sodium 680.8, Carbohydrate 9.9, Fiber 1.5, Sugar 4.1, Protein 22.6

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

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    #30-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #north-american     #for-1-or-2     #healthy     #main-dish     #side-dishes     #rice     #mexican     #easy     #low-fat     #vegetarian     #dietary     #low-cholesterol     #low-saturated-fat     #egg-free     #free-of-something     #low-in-something     #pasta-rice-and-grains     #white-rice     #equipment     #number-of-servings     #3-steps-or-less

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