Wednesday, October 29, 2014

Seared chicken with rice recipe



The Rice Recipes Kitchen invites you to try Seared chicken with rice recipe. Get easy-to-follow rice recipes and learn how to make Seared chicken with rice.  

Serves 4
20 mins to prepare and 50 mins to cook
585 calories / serving


Ingredients

50ml olive oil
4 large skinless chicken breasts
juice of 2 oranges
pared zest of 1 orange
100ml light soy sauce
200ml basmati rice, rinsed in several changes of cold water, then drained
400ml boiling water
a few saffron strands
pepper

Start by cooking the rice; place the rice and boiling water in a large, heavy-based saucepan. Bring to the boil over a moderate heat, then cover with a lid and reduce to a simmer. Simmer for 12-15 minutes, then remove from the heat and reserve to one side, making sure you keep the lid on.

Heat the olive oil in a large frying pan over a moderate heat until hot. Season the chicken breasts, then sear until golden in colour all over. Reduce the heat and continue to cook the chicken breasts, turning occasionally, for 10 minutes.

Add the orange juice, pared zest of 1 orange and the saffron strands to the pan and allow the juice to reduce by three-quarters. Cook for another 5 minutes until the chicken breasts are cooked and you have a syrup-like sauce.

Fluff the rice with a fork and reheat if necessary. Spoon into a serving dishes and pour over the soy sauce. Sit the chicken breasts on top, spooning the sauce on top of them. Serve immediately.
 

From Tesco Realfood  

More Rice Recipes: 

Italian chicken with courgette rice 
Italian rice pie
Italian rice pudding cake recipe  
Italian rice with chicken recipe
Italian Rice Recipe
Stuffed Peppers with Beef, Rice, Spinach and Cheese

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Saturday, October 25, 2014

Mexican Rice Pudding ("Arroz Con Leche") Recipe

 
The Rice Recipes Kitchen invites you to try Mexican Rice Pudding ("Arroz Con Leche") recipe. Get easy-to-follow rice recipes and learn how to make Mexican Rice Pudding ("Arroz Con Leche").

Recipe courtesy of Marcela Valladolid

SHOW: Mexican Made Easy
EPISODE: Mexican Comfort Food

Total Time: 43 min
Prep: 5 min
Cook: 38 min

Yield: 4 servings
Level: Easy

Ingredients

7 cups water
1 cup long-grain white rice
1 (4-inch) cinnamon stick
1 (12-ounce) can evaporated milk
1 (14-ounce) can condensed milk
1 cup whole milk
3/4 cup golden raisins
Ground cinnamon, for dusting

Directions

Put the water, rice, and cinnamon stick in a medium-size heavy saucepan set over medium-high heat. Bring to a boil, uncovered, and cook until the rice is tender, about 18 minutes. Strain out the liquid, discard the cinnamon and reserve the rice. Return the rice to the saucepan. Stir in the evaporated milk, condensed milk, and whole milk. Continue cooking over medium-high heat until the mixture comes to a boil. Reduce the heat to low and cook, uncovered, stirring constantly, until the mixture is thick, about 20 minutes. Add the raisins, and stir well. Transfer the pudding to a serving bowl. Dust the top of the pudding with ground cinnamon and serve.

Recipe courtesy Marcela Valladolid

More rice recipes: 


Rice pudding & apricot tart  
Rhubarb rice pudding brulee
Rice pudding with cardamom and orange recipe
Dairy-free spiced rice pudding recipe  
Gingered Crème Caramel Rice Pudding Recipe
Slow-Cooker Coconut Brown Rice Pudding Recipe


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Saturday, October 11, 2014

Rice pudding & apricot tart recipe


The Rice Recipes Kitchen invites you to try Rice pudding & apricot tart recipe. Get easy-to-follow rice recipes and learn how to make Rice pudding & apricot tart.

Serves 6
15mins to prepare, 75mins to cook
506 calories / serving


Ingredients

375g ready rolled short crust pastry
75g pudding rice
450ml milk
2 medium eggs, lightly beaten
50ml double cream
75g sugar
few drops almond essence
5 apricots, halved and stone removed

Heat oven 170C/fan 150C/gas 4. Line a 23cm loose bottomed tart tin with the pastry, chill for 15 minutes. Scrunch up a piece of baking paper then pour in baking beans and bake the case for 10 minutes. Remove from the oven, pour out the beans and lift out the paper then return to the oven and cook for a further 10 minutes.

To make the filling, put the pudding rice in a pan with the milk, bring to the boil, stirring frequently until the rice is just tender, about 15 minutes. Remove from the heat and allow to cool. Mix the eggs, cream and sugar with the almond essence then stir in the cooled rice pudding.

Pour the filling into the tart case, lay the apricots cut side down then return to the oven for 40 minutes, or until the filling is set and the top is turning golden. Remove from the oven and allow to cool to room temperature, serve with cream or ice cream if you like.


From Tesco Real Food

More rice recipes:


Rhubarb rice pudding brulee
Rice pudding with cardamom and orange recipe
Dairy-free spiced rice pudding recipe  
Gingered Crème Caramel Rice Pudding Recipe
Slow-Cooker Coconut Brown Rice Pudding Recipe
Creamy vanilla rice pudding with apricot jam recipe


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Friday, September 12, 2014

Shiitake mushroom rice recipe


The Rice Recipes Kitchen invites you to try Shiitake mushroom rice recipe. Get easy-to-follow rice recipes and learn how to make Shiitake mushroom rice.  

Serves 4 as a side dish
5 mins to prepare and 25 mins to cook
65 calories / serving

Ingredients

1tbsp grapeseed oil
250g (8oz) fresh shiitake mushrooms, stalks removed and sliced
1 clove garlic, finely chopped
300g (10oz) sushi rice
1 vegetable stock cube
4tbsp soy sauce

In a heavybased pan heat the oil and cook the mushrooms and garlic for about 5 minutes until softened. Stir in the rice and cook for a minute.

Place the stock cube in a jug and make up to 600ml /1 pint. Pour over the mushrooms and rice, add the soy sauce, stir together and bring to the boil. Once boiling put on the lid, turn down the heat to its lowest setting and cook for 20 minutes, then remove from the heat and leave to steam for another 10 minutes before lifting the lid.

Fluff the cooked rice and season to taste if it needs it. 


From Tesco Real Food

More Rice Recipes:


Scattered sushi rice salad
Steamed Japanese rice recipe
Japanese rice and egg - Rice Recipe   
Curried Chicken and Rice Burritos recipe   
Oven Brown Rice Recipe   
Tomato & chicken rice

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Monday, September 1, 2014

Rice with leeks recipe


The Rice Recipes Kitchen invites you to try Rice with leeks Recipe. Get easy-to-follow rice recipes and learn how to make Rice with leeks.  

Serves 4
10 mins to prepare and 40 mins to cook
200 calories / serving

Ingredients

40g butter
2 cloves garlic, minced
2 leeks, roughly chopped
200ml long-grain rice, rinsed in several changes of cold water
400ml vegetable stock
2 plum tomatoes, diced
25g sun-dried tomatoes, drained and chopped
a few sprigs of dill, finely chopped
salt
pepper

Heat the butter in a large saucepan set over a medium heat.

Sweat the garlic and leek for 8-10 minutes until softened. Stir well then cover with stock and bring to the boil. Reduce the heat to a simmer and cover with a lid.

Simmer for 15-20 minutes until the rice has absorbed the stock. Remove from the heat and keep covered for 5-10 minutes. Remove the lid and fluff the rice with fork.

Add the diced plum tomato and sun-dried tomato to the rice and stir well. Spoon the rice into serving bowls and garnish with the chopped fill and some more seasoning.

From Tesco Real Food


More Rice Recipes:


Butternut Squash Risotto with Gorgonzola and Walnuts
Chihuahua rice
Prawn and egg fried rice  
Rice noodles with sticky lime & chilli chicken
Paella (Spanish rice, seafood & saffron)
Mango chicken, bean & rice bake


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Tuesday, August 5, 2014

Italian chicken with courgette rice recipe


The Rice Recipes Kitchen invites you to try Italian chicken with courgette rice Recipe. Get easy-to-follow rice recipes and learn how to make Italian chicken with courgette rice.

Serves 4
10 mins to prepare and 30 mins to cook
460 calories / serving
Healthy


Ingredients

1tbsp olive oil
4 chicken breasts
500g (1lb2oz) fresh Italian tomato & basil sauce
3 yellow peppers, sliced
300g (10oz) long grain white rice
2 courgettes (approx 300g/10oz), grated

Heat the oil in a large frying pan and brown the chicken on each side for 2-3 minutes until golden. Remove from the pan and set aside. Add the pepper to the pan and stir fry for 10 minutes until softened. Pour over the tomato sauce and bring to the boil. Place the chicken in an ovenproof dish and pour over the peppers & sauce. Transfer to the oven and bake for 15 minutes until the chicken is cooked through.

Meanwhile bring a pan of water to the boil, then add the rice and simmer for 15 minutes until tender. Stir through the courgette and serve with the chicken and peppers. 


From Tesco Realfood

More Rice Recipes:

Italian rice pie
Italian rice pudding cake recipe
Italian rice with chicken recipe
Italian Rice Recipe
Stuffed Peppers with Beef, Rice, Spinach and Cheese
How to make Salmon pea and dill risotto

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Monday, June 16, 2014

Honey Cashew Chicken with Rice Recipe

 
The Rice Recipes Kitchen invites you to try Honey Cashew Chicken with Rice Recipe. Get easy-to-follow rice recipes and learn how to make Honey Cashew Chicken with Rice.

Forget takeout and cook in with super-fast Honey Cashew Chicken with Rice. A flavorful and sweet sauce is tossed with the chicken mixture with a splash of Sriracha added for depth.

Yield: Serves 4 (serving size: 1/2 cup rice and 1 cup chicken mixture)

Ingredients

1 cup instant rice
2 (6-ounce) skinless, boneless chicken breast halves, cut into 1-inch cubes
2 tablespoons cornstarch
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon canola oil
1 tablespoon dark sesame oil
2 cups broccoli florets
1 cup frozen shelled edamame (green soybeans)
2 garlic cloves, minced
1 medium yellow onion, finely chopped
1 red bell pepper, sliced
1/2 cup dry-roasted cashews, unsalted
1 tablespoon rice vinegar
3 tablespoons honey
2 tablespoons lower-sodium soy sauce
1 tablespoon Sriracha (hot chile sauce, such as Huy Fong)

Preparation

1. Cook rice according to package directions, omitting salt and fat.
 

2. Combine chicken and next 3 ingredients in a bowl; toss to coat.
 

3. Heat a large skillet over medium-high heat. Add canola and sesame oils. Add chicken mixture, and sauté for 4 minutes or until lightly browned. Increase heat to high, and add broccoli and the next 4 ingredients (through red bell pepper). Cook 5 minutes or until vegetables are crisp-tender and chicken is done, stirring frequently. Stir in cashews.
 

4. Combine vinegar and remaining ingredients in a small bowl; stir with a whisk. Add vinegar mixture to chicken mixture; toss to coat. Serve with rice.

Kate Parham, Cooking Light
JUNE 2012 


More rice recipes:

Chicken & Mushroom Risotto Recipe
Fried Rice with Sweet Soy Sauce Recipe
Dairy-free spiced rice pudding recipe  
Gingered Crème Caramel Rice Pudding Recipe    
Slow-Cooker Coconut Brown Rice Pudding Recipe    
Creamy vanilla rice pudding with apricot jam recipe

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