Spicyyellowrice Recipes

YELLOW RICE

Steps:

• Put all the ingredients in a large pan with 1 tsp salt and 500ml water, then heat until boiling and the butter has melted.
• Stir, cover and leave to simmer for 6 mins. Take off the heat and leave, still covered, for 5 mins. Fluff up and tip into a warm bowl to serve.

CINDY'S YELLOW RICE

Steps:

• Bring water to a boil in a saucepan. Add rice, onion, olive oil, turmeric, garlic powder, black pepper, and salt. Cover the saucepan, reduce heat to low, and simmer until water is absorbed and rice is cooked, about 20 minutes. Fluff rice with a fork.

SPICY INDIAN RICE

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.

CUBAN-STYLE YELLOW RICE

Steps:

• Place the rice in a sieve and rinse under cold water until the water runs clear. Shake sieve to remove excess water from rice.
• Place rice in a large saucepan with a tightly fitting lid and add water. Stir in the onion, salt, annatto powder, paprika, and pepper. Bring the mixture to a boil over medium-high heat. Reduce heat to low, cover pan, and simmer. After cooking for 10 minutes, gently stir the peas into the rice. Cook until all the water is evaporated and the rice is tender, 15 to 20 minutes longer. Serve garnished with pimento slices.

SPICY YELLOW RICE AND SMOKED SAUSAGE

Steps:

• Cut sausage into 1/2" slices. Heat 1 tablespoon of oil in large non-stick skillet over medium-high heat until hot. Cook sausage 1-2 minutes per side or until lightly browned. Remove from pan and keep warm.
• Add remaining oil to pan with peppers, onions and garlic; cook stirring frequently until vegetables are tender about 7-10 minutes.
• Stir in cooked sausage, salsa and Italian seasoning. Bring to a boil, stirring constantly. Serve over prepared yellow rice.

SPICY YELLOW RICE

Steps:

• Crush the saffron threads between your fingers, or grind them up, and add them to a small boil. Cover with the 1/4 C hot water and let sit for 10 minutes.
• Add the oil and butter to your saucepan. Once the butter has melted stir in. Toast the rice over medium-high heat until it begins to deepen in color.
• Stir in the saffron and the liquid you bloomed it in, followed by the chicken broth, water, and seasonings. Bring to a boil, then gently stir in the dehydrated bell peppers.
• Cover with a tight-fitting lid and reduce the heat to medium-low. Simmer for 20 minutes, or until all of the liquid has been absorbed.
• After 20 minutes have passed remove from heat and let stand for 5 minutes before lifting the lid. After 5 minutes fluff and serve. Dassit!

SPICY YELLOW RICE

Steps:

• Heat a medium skillet, add butter and melt.
• Add the onion, green pepper, and garlic. Saute about 5-8 minutes, or till tender.
• Add the rice, stirring gently.
• Now, add the water or broth, and the rest of the spices.
• Bring the mixture to a boil, cover, reduce heat, and cook for about 20 to 25 minutes, allowing the rice to become tender and the liquid to absorb. Enjoy!
• Serves 6.

YELLOW RICE

Steps:

• In a medium saucepan, heat the turmeric, cumin, and cinnamon over low heat until fragrant, stirring, about 30 seconds. Add the water, salt, and butter and bring to a boil. Add the rice and stir well. Cover and reduce heat to a bare simmer. Cook, covered, without stirring until the water is absorbed and the rice is tender, about 20 minutes.
• Remove from the heat and let sit, covered, without stirring, for 10 minutes. Fluff with a fork, add scallions, and serve.

SPICY 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.

YELLOW FRIED RICE

Steps:

• Cook rice according to package directions.
• Refrigerate until cool or overnight.
• In a large nonstick skillet, saute chicken in 1 Tablespoon butter over medium heat for 5 minutes or until no longer pink.
• Remove from skillet.
• Add remaining butter; cook egg over medium heat about 1 minute or until almost set, then separate into small pieces, cooking until dry.
• Remove from skillet.
• Add rice to skillet.
• Cook, stirring frequently, over medium heat 10 minutes.
• Add peas and carrots and onions.
• Cook 5 minutes.
• Return cooked chicken and egg to the rice mixture.
• Add soy sauce.
• Cook until all is heated through.

SPICY RICE

Steps:

• Heat the margarine in a large heavy skillet. Saute the onion, green pepper, red pepper and habanero peppers until onion is soft and translucent. Remove from skillet and set aside. Rub the beef and chicken with seasoned salt. Heat 1 tablespoon oil in the skillet, and fry the meat until browned. Remove from heat and set aside.
• Heat 2 tablespoons oil in a large heavy skillet. Fry the uncooked rice, stirring occasionally until lightly browned. Stir in water and bouillon. Stir in peppers and meat. Season with garlic powder, salt and pepper. Cover, and simmer for 20 to 25 minutes, or until rice is tender.

BASIC YELLOW RICE

Steps:

• Heat butter in large, heavy saucepan over medium heat. Add shallots; cook and stir until softened and translucent, about 3 minutes. Pour in rice, garlic, salt, turmeric, coriander, cumin, and bay leaves. Continue to cook and stir for 3 minutes. Add chicken broth and bring to a boil. Reduce heat to low, cover, and cook until broth is absorbed and rice is tender, 20 to 25 minutes.
• Remove from heat. Discard bay leaves. Transfer to a bowl.