SOUTH AFRICAN YELLOW RICE
This is a traditional South African recipe, which comes from the great culinary tradition of the Cape Malays -- originally brought in as slaves in the 17th century. It's easy and plain, but great with meats like venison, corned beef tongue or any meat with gravy. Also usually served with Bobotie: There is a good recipe by Caryn on this site.
Provided by DEONI
Categories Side Dish Rice Side Dish Recipes
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- In a saucepan, combine the rice, salt, turmeric, sugar, cinnamon, raisins, butter and water. Bring to a boil uncovered. When it comes to a boil, reduce the heat to low, cover and let it simmer for 20 to 30 minutes, or until rice is fluffy and water has been absorbed. Remove from the heat and fluff with a fork. Keep warm until serving time.
Nutrition Facts : Calories 295.8 calories, Carbohydrate 63.5 g, Cholesterol 7.6 mg, Fat 3.4 g, Fiber 1.7 g, Protein 4 g, SaturatedFat 1.9 g, Sodium 316.1 mg, Sugar 21.7 g
YELLOW RICE
An easy Yellow Rice recipe. Turmeric gives this rice its vivid color.
Categories Rice Side Vegetarian Quick & Easy Shallot Simmer Bon Appétit Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Heat oil in heavy medium saucepan over medium-high heat. Add shallot and garlic; saute until just beginning to brown, about 2 minutes. Add rice, broth, salt, and turmeric. Bring rice to boil. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid is absorbed, about 18 minutes.
SPICY YELLOW RICE
Make and share this Spicy Yellow Rice recipe from Food.com.
Provided by Sharon123
Categories Long Grain Rice
Time 45m
Yield 6 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 117.9, Fat 2.2, SaturatedFat 1.3, Cholesterol 5.2, Sodium 327.8, Carbohydrate 22.1, Fiber 1, Sugar 1.4, Protein 2.2
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.
CUBAN SPICY YELLOW RICE
Authentic yellow rice, Cuban style, with a little bit of DH's spicy flair, without worrying about the cost of saffron. This is a must in our house. Its fast, simple, so yummy, even the kids love it. I usually have to double recipe so I can bring leftovers to work. Goes great with our Cuban chuck eye steak and Chimichurri topping, or even a marinated chicken dish.
Provided by keth2265
Categories White Rice
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine all in the rice cooker. Takes about 20 minutes, depending on your cooker. You can adjust seasonings more or less, for your taste.
- Stove top: Combine all except rice in a saucepan, bring to boil. Add rice and cover. Reduce heat to low, cook about 20-25 minutes. Sit 5 minutes, fluff with fork. (Your basic rice cooking instructions).
Nutrition Facts : Calories 212.6, Fat 3.7, SaturatedFat 0.6, Sodium 588.4, Carbohydrate 40, Fiber 1, Sugar 1.1, Protein 4
BRAZILIAN YELLOW RICE
This dish is a staple that was brought to Brazil in the 1500s by Portuguese colonizers. Saffron was originally used to season and color the rice, but turmeric became more popular due to its greater abundance and lower price. This version is based on a college friend's recipe. Her family in Brazil usually served it alongside black beans stewed with similar ingredients to compliment the flavor and make a complete meal. For special occasions, they added chicken, peppers and peas, transforming the rice into a popular dish called galinhada.
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Add the oil to a medium saucepan and heat over medium-high heat until shimmering. Add the onions, turmeric, coriander, cumin, garlic powder and 1 teaspoon salt and reduce the heat to medium. Cook, stirring occasionally, until the onions are softened and the spices are toasted, 3 to 4 minutes.
- Add the rice and stir until the grains are completely incorporated into the onion mixture. Add the broth and bring to a boil over medium-high heat. Reduce the heat to low, cover tightly and simmer for 15 minutes.
- Remove the pot from the heat and let sit, covered, for 10 minutes more; the rice will continue to steam. Uncover the pot. All the broth should be absorbed and the onions will be on top. Fluff the rice with a fork before serving.
SPICED YELLOW RICE WITH CHICKEN AND VEGETABLES
This chicken dish jazzes up the rice with coriander, turmeric, and cumin seed for an Indian flavor.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h10m
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees, with rack in lower third. Pat chicken dry with paper towels and season with salt and pepper. In a large Dutch oven or heavy pot with a tight-fitting lid, heat oil over high. Cook chicken, skin side down, until golden and crisp, 6 minutes. Flip chicken and cook until browned, 6 minutes. Transfer to a large plate.
- Reduce heat to medium and add onion, garlic, and potato to pot. Cook, stirring and scraping up browned bits with a wooden spoon, until onion is translucent, 4 minutes. Stir in coriander, turmeric, cumin, and rice, and cook 1 minute.
- Add cauliflower, peas, and broth, and season with salt and pepper. Arrange chicken, skin side up, on top of rice mixture. Bring to a boil, cover pot, and place in oven. Bake until chicken is cooked through and liquid is absorbed, 25 to 30 minutes. Let sit 5 minutes before serving.
Nutrition Facts : Calories 739 g, Fat 24 g, Fiber 5 g, Protein 53 g
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