SPANISH CHICKEN WITH SPICY LEMON RICE
Steps:
- In a large zip-top bag, mix together the flour, paprika, garlic powder and some salt and pepper. Add the chicken and toss to coat completely.
- In a large saucepan over medium heat, heat the canola oil. Add the chicken and brown on all sides, 3 to 4 minutes per side. While the chicken is cooking, to a slow cooker add the tomatoes, peppers and onions. Top with the chicken thighs.
- In same skillet used to brown the chicken, add the tomato paste and cook for 1 minute, stirring constantly. Add the chicken broth and bring to a simmer, stirring to scrape any browned bits off the bottom of the pan. Pour over top of the chicken in the slow cooker. Cook on low for 4 hours, or until the chicken is extremely tender.
- In a medium pot, combine 2 cups water, the rice, red pepper flakes, lemon zest, juice of half the lemon and a pinch of salt. Bring to a boil, reduce to a simmer and cook, covered, until the rice is tender and has absorbed all the liquid.
- To serve, spoon the rice onto a deep-sided platter and ladle the Spanish chicken and vegetables over top. Garnish with the olives and squeeze over the remaining lemon juice. Reserve 2 chicken thighs and 1 cup of the vegetables for Round 2 Recipe - Pita Pile on with Spicy Yogurt Sauce.
SPICED RICE
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
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
SPICED LEMON RICE
Make and share this Spiced Lemon Rice recipe from Food.com.
Provided by Annacia
Categories Long Grain Rice
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in a large heavy saucepan over medium heat.
- Add mustard seeds and turmeric and cook, shaking pan, until mustard seeds pop, 1-2 minutes.
- Add onion, garlic, and chile and cook, stirring occasionally, until onion is translucent, about 7 minutes.
- Add rice and stir to coat, add lemon peel, salt, and 3 cups water; bring to a boil.
- Reduce heat to low, cover, and cook until rice is tender, 20-25 minutes.
- Stir in lemon juice. Cover and let stand off heat for 15 minutes.
- Fluff with a fork and stir in cashews.
Nutrition Facts : Calories 516.5, Fat 15.8, SaturatedFat 2.7, Sodium 1279.1, Carbohydrate 83.5, Fiber 2.5, Sugar 2.4, Protein 10
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.
LEMON LENTIL RICE
This is a complete meal with rice lentil and vegetables. This is my version of the South Indian dish 'Chithrannam' (lemon rice).
Provided by MINIJOSH
Categories Side Dish Rice Side Dish Recipes
Time 50m
Yield 4
Number Of Ingredients 10
Steps:
- Heat the oil in a large saucepan over medium-high heat. Add the mustard seeds, and cook until they pop. Once the seeds have popped like popcorn, add the carrot and green beans. Sautee them for about 2 minutes, just to mingle the flavors.
- Pour in the water, and add the rice and lentils. Reduce the heat to low, cover, and simmer for 20 minutes, or until rice and lentils are tender. Stir in the lemon juice, and season with salt and chili powder. Let stand covered for 5 or 10 minutes before serving.
Nutrition Facts : Calories 305 calories, Carbohydrate 56 g, Fat 4.4 g, Fiber 9.3 g, Protein 10.3 g, SaturatedFat 0.7 g, Sodium 23 mg, Sugar 2 g
SPICED RICE
This rice is colorful and tasty and a little more special than an everyday side dish. It goes well with lamb, ham or pork.
Provided by CaliforniaJan
Categories White Rice
Time 45m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Cook rice with peeled ginger, in boiling salted water until done, about 25 minutes. While rice is cooking, soak the raisins, currants and chopped apricots in hot water to cover, then drain when plump.
- When rice is ready, remove ginger and place rice in a warm serving casserole. To the rice in the casserole, add pepper, nutmeg, shallots, lemon juice, coriander, and olive oil. Gently fold in the plumped raisins, currants and apricots. Keep warm until ready to serve. Just before serving, sprinkle with pine nuts.
SPICED LEMON RICE
Provided by Bon Appétit Test Kitchen
Categories Side Quick & Easy Lemon Healthy Bon Appétit Sugar Conscious Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 10
Steps:
- Heat oil in a large heavy saucepan over medium heat. Add mustard seeds and turmeric and cook, shaking pan, until mustard seeds pop, 1-2 minutes. Add onion, garlic, and chile and cook, stirring occasionally, until onion is translucent, about 7 minutes. Add rice and stir to coat. Add lemon peel, salt, and 3 cups water; bring to a boil. Reduce heat to low, cover, and cook until rice is tender, 20-25 minutes.
- Stir in lemon juice. Cover and let stand off heat for 15 minutes. Fluff with a fork and stir in cashews.
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SPICED LEMON RICE RECIPE | BON APPéTIT
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4.1/5 (18)Estimated Reading Time 1 minServings 4-6Total Time 50 mins
- Heat oil in a large heavy saucepan over medium heat. Add mustard seeds and turmeric and cook, shaking pan, until mustard seeds pop, 1–2 minutes. Add onion, garlic, and chile and cook, stirring occasionally, until onion is translucent, about 7 minutes. Add rice and stir to coat. Add lemon peel, salt, and 3 cups water; bring to a boil. Reduce heat to low, cover, and cook until rice is tender, 20–25 minutes.
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