Yellow Fruited Rice With Fish Recipes

FILIPINO YELLOW RICE WITH SHRIMP AND CHORIZO

Steps:

• Combine the broth and saffron in a small saucepan and bring to a boil over medium-high heat. When the liquid boils, stir it, remove the pan from the heat and allow the saffron to steep while you continue with the recipe.
• Add the peppers, chiles, garlic, onions and cilantro to a food processor and pulse until finely chopped. Reserve 3/4 cup of the sofrito for the rice and refrigerate or freeze the remainder for another use (see Cook's Note).
• Heat 2 tablespoons of the olive oil in a 5-quart saucepan over medium-high heat. Sprinkle the shrimp with the paprika and some salt and pepper. Add the shrimp to the pan and sear for 1 to 2 minutes per side. Transfer to a plate and set aside; reserve the pan.
• Lower the heat to medium low, then add the chorizo and remaining 1 tablespoon olive oil to the pan. Cook, stirring, until the fat rendered from the chorizo turns bright orange, 2 to 3 minutes. Using a slotted spoon, transfer the chorizo to the plate with the shrimp; reserve the pan.
• Add the rice to the pan and toast, stirring, until the rice turns orange from the rendered fat and begins to look opaque and chalky, 4 to 5 minutes. Add the reserved sofrito and cook, stirring, for about 3 minutes. Add the wine, scraping up any bits stuck to the bottom of the pan. Add the capers, brine and 2 teaspoons salt.
• Stir in the saffron-infused chicken broth, then allow the rice to cook, undisturbed, until the surface pokes up slightly and little bubble "dimples" begin to form in the center, 6 to 8 minutes. Stir the rice, then flatten the top to allow the rice to cook evenly. Cover the pan, lower the heat to low and cook for 25 minutes without removing the lid (trust the process).
• Remove from the heat and fluff the rice with a fork. Fold in the reserved shrimp and chorizo and the vinegar. Allow to sit covered for 5 minutes before serving.

YELLOW FRUITED RICE WITH FISH

Steps:

• Insert a double thickness of aluminum foil in broiler, and preheat.
• Chop whole onion.
• In a very hot nonstick pan, heat oil; saute onion over medium-high heat until it begins to soften and brown. Stir in rice, stock and turmeric; bring to boil, reduce heat, cover, and cook 17 minutes, until rice is tender and liquid has been absorbed.
• After the rice has been cooking for about 5 minutes, wash and dry the fish, and place it in the broiler. Measure the fish at the thickest part and cook 8 to 10 minutes to the inch. For thick cuts, like swordfish or tuna, turn fish halfway through broiling.
• Squeeze lime juice over cherries; set aside.
• Wash, trim and slice scallions; cut banana into small cubes.
• When rice is cooked, stir in cherries with the lime juice, scallions, banana, salt and nutmeg, and serve with fish.

FRUITED WHITE AND WILD RICE

Steps:

• Bring water to a boil with butter and salt. Add white and wild rice blend and golden raisins, stir, return to a boil. Reduce heat, cover the pan and simmer 20 minutes or until just tender. Fluff rice with a fork. Add chopped mandarins, almonds and scallions to the rice. Toss fruited rice to combine and serve.;

YELLOW RICE

Steps:

• In a fine-mesh sieve, rinse the rice until the water runs clear, then set aside to drain.
• In a medium saucepan or pot, heat the oil over medium. Add the onion and garlic, and cook, stirring frequently, until softened and fragrant, about 5 to 7 minutes. Take care not to burn the garlic by reducing the heat slightly if necessary.
• Add the rice and sprinkle it with the salt and turmeric. Stir to combine, then cook the rice and spices in the oil for about 1 minute. Add the water, bring to a lively boil over high heat and then immediately cover and reduce the heat to low. Cook for about 15 minutes, until the water has been absorbed. Turn off the heat and allow the rice to continue steaming, covered, for another 10 minutes.
• Gently fluff with a fork or a slotted spatula, taking care not to break too many grains. Garnish with the cilantro, if using, and serve.

ELENA'S YELLOW RICE

Steps:

• Stir water, vegetable oil, garlic, vinegar, turmeric, and salt together in a 2-quart saucepan. Place a cover on the saucepan and bring the mixture to a boil.
• Slowly stir rice into the boiling mixture. Replace cover, reduce heat to low, and simmer rice mixture until the liquid is absorbed, about 20 minutes.
• Transfer rice to a large bowl. Gently fold peas and carrots into rice.

FRUITED RICE MIX

Steps:

• In a large bowl, combine all ingredients and store in an airtight container. , To prepare rice mix: In a large saucepan, combine 1 cup mix with 2 cups water and 2 tablespoons butter. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until water is absorbed.

FRUITED RICE

Steps:

• In large saucepan, combine water, brown rice, wild rice, onion, parsley, butter, bouillon granules, sugar, thyme & both peppers.
• Bring to boil over high heat, then reduce heat to low.
• Cover & simmer 45-50 minutes, or until rice is ALMOST tender.
• Stir in orange juice, apricots, cranberries & raisins.
• Simmer, uncovered, 15 minutes or until rice is tender.

BAKED FISH AND RICE

Steps:

• In a large saucepan, combine the broth, rice, Italian seasoning and garlic powder, bring to a boil. Transfer to a greased 11x7-in. baking dish. Cover and bake at 375° for 10 minutes. Add the broccoli, Parmesan cheese and half of the onions. Top with fish fillets; sprinkle with paprika., Cover and bake 20-25 minutes longer or until the fish flakes easily with a fork. Uncover; sprinkle with cheddar cheese and remaining onions. Return to the oven for 3 minutes or until cheese is melted.

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.

YELLOW RICE WITH VEGETABLES

Steps:

• Heat oil in a saucepan over medium heat. Cook and stir onion, carrot, broccoli, red bell pepper, and garlic in hot oil until garlic just begins to brown, about 5 minutes.
• Pour vegetable broth into the saucepan; add rice, sazon seasoning, and adobo seasoning and stir. Bring the liquid to a boil, reduce heat to low, and cook until the liquid is absorbed and the rice is tender, about 25 minutes. Fluff rice with a fork to serve.