Spicy Steamed Rice With Cumin And Lime Juice Recipes

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SPICY STEAMED RICE WITH CUMIN AND LIME JUICE



Spicy Steamed Rice With Cumin and Lime Juice image

I initially got part of this combination from a Food Network show, and have added a few things along the way. I call it "Spicy Rice" and my husband loves it. It makes normal steamed rice much less bland. The step by step process allows all the ingredients to cook into the rice. I usually take into consideration the entree I'm serving it with before I add the Cajun Seasoning. It's a personal preference. All ingredient amounts can be adjusted according to taste.

Provided by PianoCook

Categories     Low Cholesterol

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

1 cup long-grain white rice
1 tablespoon butter or 1 tablespoon margarine
1 teaspoon cumin
1/4 teaspoon cajun seasoning (optional)
1 teaspoon lime juice, divided
1/2 teaspoon soy sauce
2 cups chicken broth

Steps:

  • Heat butter in a medium to large saucepan until melted. Add rice and toast for a minute or so until the butter has been absorbed.
  • Add cumin, Cajun seasoning (if desired), and 1/2 teaspoon of the lime juice. Continue to cook, tossing rice constantly so it does not burn, until the rice absorbs the lime juice. Add the remaining lime juice and the soy sauce and repeat this process.
  • When all liquid has been absorbed, add the chicken broth. Bring to a boil, stirring constantly so rice does not stick together. Reduce to low, cover, and let simmer for 25-30 minutes, or until all of the chicken broth has been absorbed by the rice. Serve hot.

Nutrition Facts : Calories 216.5, Fat 4, SaturatedFat 2.1, Cholesterol 7.6, Sodium 443.8, Carbohydrate 37.8, Fiber 0.7, Sugar 0.5, Protein 6

CUMIN SCENTED RICE



Cumin Scented Rice image

Provided by Michael Chiarello : Food Network

Categories     side-dish

Time 27m

Yield 10 cups

Number Of Ingredients 6

1 1/2 tablespoons butter
1 tablespoon cumin seeds
3 cups uncooked basmati rice
2 small limes, juiced
6 cups cold water
2 teaspoons salt

Steps:

  • Heat butter over medium heat in a large saucepan. When butter is melted, add cumin seeds and saute for 1 minute. Stir in the rice and cook for 2 minutes.
  • Turn the heat to high and add the lime juice, water and salt. Mix well. Bring to boil on high heat. Reduce heat and cook covered on low for 15 minutes until water evaporates.

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

CLAMS IN SPICY COCONUT-LIME BROTH



Clams in Spicy Coconut-Lime Broth image

Categories     Ginger     Herb     Shellfish     Quick & Easy     Lime     Coconut     Clam     Bon Appétit

Yield Serves 4

Number Of Ingredients 13

1 tablespoon vegetable oil
5 large shallots, chopped
1 tablespoon chopped peeled fresh ginger
1 teaspoon ground turmeric
1/4 teaspoon cumin seeds
2 pounds littleneck clams, scrubbed
1 1/2 cups bottled clam juice
1 cup canned unsweetened coconut milk
1 cup diced canned tomatoes with juices
1 jalapeño chile, seeded, chopped
1 teaspoon grated lime peel
3 tablespoons fresh lime juice
2 green onions, sliced

Steps:

  • Heat 1 tablespoon vegetable oil in large Dutch oven over medium heat. Add chopped shallots and sauté until tender, about 3 minutes. Add 1 tablespoon ginger, 1 teaspoon turmeric and 1/4 teaspoon cumin and stir 1 minute. Add clams, clam juice, coconut milk, tomatoes with their juices, jalapeño and lime peel and bring to boil. Cover and cook until clams open, about 7 minutes (discard any that do not open). Stir in lime juice. Season to taste with salt and pepper. Transfer clams and sauce to bowl; sprinkle with green onions and serve.

INDIAN-SPICED RICE WITH LENTILS



Indian-Spiced Rice with Lentils image

Categories     Ginger     Rice     Side     Sauté     Wheat/Gluten-Free     Dinner     Spice     Lentil     Winter     Cinnamon     Clove     Bon Appétit     Sugar Conscious     Vegan     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 14

1 cup dried lentils
1 cup basmati rice*
2 teaspoons vegetable oil
2 1-inch pieces of cinnamon stick
2 whole cloves
1 teaspoon cumin seeds
3 garlic cloves, finely chopped
2 teaspoons chopped fresh ginger
4 1/3 cups water
2 teaspoons salt
1 teaspoon sugar
1/4 teaspoon turmeric
1/4 cup chopped fresh cilantro
2 tablespoons fresh lime juice

Steps:

  • Rinse lentils; drain. Place in small bowl. Rinse rice; drain. Place in another small bowl. Heat oil in heavy large saucepan over medium-high heat. Add cinnamon, cloves, and cumin; sauté about 2 minutes. Add garlic and ginger; sauté about 30 seconds. Add water, salt, sugar, and turmeric; bring to boil. Reduce heat; add lentils and cook 8 minutes. Increase heat to high. Add rice and boil 5 minutes. Reduce heat; cover and simmer until lentils and rice are tender and liquid is absorbed, about 8 minutes longer. Remove from heat; let stand covered 5 minutes. Transfer rice to large bowl. Remove cinnamon stick pieces and cloves. Mix in cilantro and lime juice.
  • Basmati rice is available at Indian markets and some supermarkets.

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