Leftover Chinese egg fried rice recipe

Photo: Leftover Chinese egg fried rice recipe

Takes:10mins to prepare and 20mins to cook
Serves: 4

A classic Chinese rice dish that’s easy to put together for a midweek dinner – especially as the meat is already cooked and simply needs slicing. This recipe is a time-saving leftovers idea from our marinated barbecue beef dish. If you'd like to make it from scratch you'll need 200g (7oz) of beef fillet.

The leftover meat needs to be thoroughly reheated until piping hot and should never be re-heated more than once.

Ingredients

150g (5oz) basmati rice
1tbsp vegetable oil
1 yellow pepper, sliced
175g (6oz) mangetout
20g (3/4oz) fresh root ginger, peeled and chopped
200g (7oz) leftover marinated barbecue beef, sliced into thin strips (discard any very blackened bits)
1 pak choi, root cut off and leaves separated
1tbsp soy sauce
2 eggs, beaten
2 spring onions, finely chopped
1tbsp chopped mint
1 lime, half juiced, half cut into wedges

Place the rice in a small pan with 300ml (10fl oz) water and the salt. Bring up to the boil and cook for 10-15 minutes until all the water has been absorbed. Remove from the heat, cover and let sit until needed.

Heat the oil in a wok or large non-stick frying pan over a medium to high heat. Add the pepper and mangetout and stir fry for 2 minutes. Add the ginger and beef and cook for 1 minute. Then add the pak choi and soy sauce and cook for a further minute until the pak choi has wilted. Stir in the rice and flatten the surface. Pour the beaten eggs over the rice and leave for 1 minute.

Add the spring onions, mint and lime juice to the pan and stir to combine. Serve immediately with the lime wedges.

Please note that 200g (7oz) of beef fillet is not included in the shop ingredients list as this is a leftover, so you will need to enter the product in your shopping basket if making this recipe from scratch.

Adopted from Tesco realfood

Save and share Leftover Chinese egg fried rice recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Beef meatball stroganoff with rice recipe

Photo: Beef meatball stroganoff with rice recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Beef meatball stroganoff with rice Recipe. Enjoy our tasty collection of easy rice recipes and learn how to make Beef meatball stroganoff with rice. 

Takes: 20 mins to prepare and 25 mins to cook
Serves: 4

Ingredients

400g (13oz) good quality minced beef
50g bread crumbs
4 cloves of garlic
large pinch of grated nutmeg
salt
pepper
45g butter
3 cloves of garlic finely chopped
1 large onion finely sliced
200g (7oz) chestnut mushroom finely sliced
1¼tsp paprika
200ml (7fl oz) beef stock
1¼tsp Worcestershire sauce
1½tbsp tomato ketchup
400ml (13fl oz) low fat yogurt
salt
pepper

For the garlic butter rice
340g (12oz) long grain rice
45g (1½oz) unsalted butter
3 cloves of garlic
3tbsp dill chopped (extra to garnish)

To make the garlic butter rice, cook the long grain rice as per the instructions on the box. Melt the butter, then add garlic and cook until it becomes golden brown. Add the cooked rice, and fold it into garlic butter. Turn off the heat and mix the chopped dill thorough the rice, then set aside until the Stroganoff is ready.

Make the meatballs by mixing all the ingredients thoroughly. Shape each meatball slightly smaller than the size of a walnut. Heat the pan with vegetable oil, brown the meatballs evenly, then set aside and keep warm.

Melt the butter and add the garlic. Sweat for a minute then add the onion and cook until it softens, but before it browns. Add mushrooms and cook for 3mins. Add paprika, beef stock, Worcestershire sauce, and tomato ketchup, and cook for a further 10min on a medium heat. Add sour cream, cook for 2-3min and turn off the heat.

Serve with the garlic butter rice and garnish with chopped dill. 

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 

Save and share Beef meatball stroganoff with rice recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Beef stroganoff with rice recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Beef stroganoff with rice Recipe. Enjoy our tasty collection of easy rice recipes and learn how to make Beef stroganoff with rice.

An easy beef stroganoff recipe which is best served with white long-grain rice.
To Prep 0:15
To Cook 1:00
INGREDIENTS 13
SERVINGS 4

Ingredients

500g beef strips
2 tsp butter
1 small brown onion, halved, thinly sliced
1 garlic clove, crushed
2 tsp sweet paprika
250g button mushrooms, sliced
250ml (1 cup) hot water
1 beef stock cube, crumbled
1 tbs Worcestershire sauce
1 tbs tomato paste
300g (1 1/2 cups) white long-grain rice
85g (1/3 cup) sour cream
1 tbs coarsely chopped fresh continental parsley

Method

Heat a large non-stick frying pan over high heat. Add half the beef and cook, stirring, for 3 minutes or until brown. Transfer to a heatproof bowl. Repeat with remaining beef.

Melt butter in same pan over medium-high heat until foaming. Add the onion, garlic and paprika and cook, stirring, for 5 minutes or until onion softens. Add the beef, mushrooms, hot water, stock cube, Worcestershire sauce and tomato paste. Bring to the boil. Reduce heat to low and simmer, covered, for 45 minutes or until beef is tender. (To freeze, see note.)

Meanwhile, cook rice in a saucepan of salted boiling water following packet directions until tender. (To freeze, see note.)

Stir sour cream into beef mixture until just combined. Remove from heat.

Place rice in a serving bowl and top with beef stroganoff and parsley.

Australian Good Taste - June 2003 , Page 107
Recipe by Emma Braz 

More Rice Recipes:

Chinese beef stir fry with wild rice 
Orange Beef with Cilantro Rice 
Stuffed Peppers with Beef, Rice, Spinach and Cheese 
Beef on rice 
Grilled beef, carrot & rice noodle salad 
Beef skewers with bok choy rice 

Save and Share Beef stroganoff with rice recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Chinese beef stir fry with wild rice recipe

Photo: Chinese beef stir fry with wild rice recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Chinese beef stir fry with wild rice Recipe. Enjoy our tasty collection of easy rice recipes and learn how to make Chinese beef stir fry with wild rice.

Recipe facts:
Takes: 10 mins to prepare and 25 mins to cook
Makes: 4 

Ingredients

200g brown & wild rice blend
2 sirloin steaks/lean beef (475g), cut into strips
2tbsp Chinese 5 spice powder
2tbsp rapeseed oil
1 red pepper, sliced
2 carrots, cut into matchsticks
125g savoy cabbage, shredded
2tbsp soy sauce

Cook the rice according to pack instructions and drain.

Meanwhile, mix the beef and 5 spice powder together. Heat the oil in a wok or large frying pan and fry the beef for 3 minutes. Add the pepper and carrot and stir fry for a further 3 minutes. Stir in the cabbage and soy sauce and stir fry for a further 2 minutes.

Serve immediately on top of the rice.

Cook’s tip

Use brown rice mixed with some chopped spring onions as an alternative to the brown and wild rice blend.

*Recipe supplied by Wholegrain Goodness, which promotes the nutritional value of wholegrain foods and the use of wholegrains in meals beyond breakfast.

TESCO Real Food  

More Rice Recipes:                    

 

Orange Beef with Cilantro Rice  

Braised Beef Short Ribs with Red Beans and Sushi Rice  

Seared Sea Scallops 

Chicken and Seafood Gumbo  

Cajun-spiced fish with basmati rice 

Baked Costa Rican-Style Tilapia with Pineapples, Black Beans and Rice 

Save and share Chinese beef stir fry with wild rice recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Orange Beef with Cilantro Rice recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Orange Beef with Cilantro Rice Recipe. Enjoy our tasty collection of easy rice recipes and learn how to make Orange Beef with Cilantro Rice.

Don't skimp on the orange peel—it brings intense, tangy flavor to the beef.

4 servings Prep: 15 mins Cook: 20 mins

Ingredients

Grated peel of 1 orange and juice of 2 oranges
2 1/2 tablespoons extra-virgin olive oil
1 tablespoon soy sauce
1 tablespoon rice vinegar or white wine vinegar
1 pound skirt steak, thinly sliced on the diagonal and slices halved crosswise
1 1/2 cups long-grain white rice
1 bunch scallions, white parts thinly sliced and green parts cut into 1-inch-long pieces
1 tablespoon brown sugar
2/3 cup finely chopped cilantro
Salt

Directions

Place the orange peel and juice in a large bowl. Stir in 1 tablespoon olive oil and the soy sauce and vinegar. Add the steak and turn to coat. Cover and refrigerate for 30 minutes.

Meanwhile, in a heavy saucepan, bring the rice and 1 3/4 cups water to a boil. Cover; simmer for 20 minutes. Fluff with a fork and keep warm.

In a wok or large skillet, heat 1 tablespoon olive oil over high heat. Using tongs, transfer the meat from the marinade to the wok and cook, turning once, for 5 minutes. Transfer the meat to a plate.

Add the remaining 1/2 tablespoon olive oil and the scallions to the wok and cook over medium heat, stirring, until wilted, 2 minutes. Transfer to the beef. Pour the marinade into the wok and bring to a boil, then lower the heat and reduce by half. Whisk in the sugar and return the steak and scallions to the wok; turn to coat.

Stir the cilantro into the rice; season with salt. Mound some rice and beef onto each plate.

Tip RockBare McLaren Vale Shiraz 2004 (Australia)

Tip Flavor the rice with parsley instead of cilantro. 

From rachaelraymag.com
 

More Rice Recipes:                   

 

Braised Beef Short Ribs with Red Beans and Sushi Rice  

Seared Sea Scallops 

Chicken and Seafood Gumbo  

Cajun-spiced fish with basmati rice 

Baked Costa Rican-Style Tilapia with Pineapples, Black Beans and Rice  

Baked Brown Rice 

Save and share Orange Beef with Cilantro Rice Recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Braised Beef Short Ribs with Red Beans and Sushi Rice Recipe

Photo: Braised Beef Short Ribs with Red Beans and Sushi Rice Recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Braised Beef Short Ribs with Red Beans and Sushi Rice recipe. Enjoy a collection of quick & easy rice recipes and learn how to make Braised Beef Short Ribs with Red Beans and Sushi Rice.   

 

Total Time: 13 hr 10 min
Prep 40 min
Inactive 8 hr 0 min
Cook 4 hr 30 min

Yield: 4 to 6 servings
Level: Intermediate

Ingredients

5 pounds prime beef short ribs
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 cup all-purpose flour
2 tablespoons oil
2 medium onions, chopped
2 carrots, chopped
2 ribs celery, chopped
3 tablespoons minced garlic
1 cup dry red wine
3 cups brown veal stock
2 sprigs fresh thyme
2 tablespoons tomato paste
2 sweet potatoes, julienned and soaked in cool water
1 quart vegetable oil, for frying
1/4 cup chopped fresh cilantro or parsley leaves
Red Beans and Sushi Rice, recipe follows 

Directions 

Season the short ribs on all sides with the salt and pepper, then dredge in the flour to coat evenly. Set aside as you heat the oil in the Dutch oven.

Heat a large Dutch oven over medium-high heat and when hot, add the oil. Once the oil is hot add the short ribs, working in batches, and cook until very well browned on all sides, about 10 minutes. Transfer the meat to a bowl or platter and set aside. Add the onions, carrots and celery to the pan and cook, stirring occasionally, until the vegetables are caramelized, about 5 minutes. Add the garlic and cook, stirring, for 2 minutes. Deglaze the pot with the red wine and cook until reduced slightly, about 1 minute. Add the veal stock, fresh thyme, tomato paste and reserved short ribs and bring to a boil. Reduce the heat so that the liquid just simmers and cover the pot. Simmer for 2 to 2 1/2 hours, stirring occasionally, until the meat is very tender but not yet falling apart. The bones should come out of the meat easily at this point – remove them and discard. Continue to cook the beef until the meat is fork-tender and the braising liquid is thickened and reduced, about 45 minutes to 1 hour.

Preheat vegetable oil in a Dutch oven to 360 degrees F, and fry the sweet potatoes in batches until golden brown; about 2 to 3 minutes. Drain on a paper lined plate and season with salt.

To serve, place the sushi rice in the bottom of a large bowl topped with the red bean, beef short ribs, fried sweet potatoes, and garnish with chopped fresh cilantro or parsley.

Red Beans and Sushi Rice:

2 tablespoons olive oil

1/2 cup finely diced onion

1/4 cup finely diced green bell pepper

1/4 cup finely diced celery

1 tablespoon finely minced garlic

1 ham hock

5 cups chicken stock

1 bay leaf

1 cup red beans, soaked overnight in 3 cups cold water

3/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 cups sushi rice

3 cups water

1 tablespoon sesame oil

2 tablespoons chopped fresh cilantro leaves

Set a 2-quart saucepan over a medium high heat, and add the olive oil. Once the oil is hot, about 30 seconds, add the onions, bell peppers and celery. Sweat the vegetables stirring often until the onions are translucent, about 5 minutes. Add the garlic and ham hock to the pan and continue to stir while sweating the vegetables for 2 minutes. Add the chicken stock and bay leaf to the pan and cook for 1 hour. After an hour, add the red beans to the pan and continue to cook, stirring occasionally, for another 1 1/2 hours. After 11/2 hours, the beans should be slightly tender, at this point, remove the ham hock from the pan and allow to cool slightly before removing the meat from the bone. Discard the ham hock bones and return the meat as well as 1/2 teaspoon of the salt to the pan with the red beans. Cook the beans for an additional 30 to 45 minutes, or until the beans are tender and the stock has reduced to make a sauce-like consistency with the red beans. Remove the bay leaf from the red beans.

To make the rice, rinse the rice grains in a fine mesh strainer under running cold water. Place the rice in a 1-quart saucepan and add the water. Place the pan over a medium high heat, and when the water begins to boil, reduce the heat to low and place a lid on the saucepan. Cook the rice for 20 minutes and remove from the heat. Allow the rice to steam for 5 minutes before removing the lid and stirring the sesame oil and cilantro into the rice. Serve immediately.

Recipe courtesy Emeril Lagasse, 2005
Show: Emeril Live Episode: Stick to Your Ribs

More Rice Recipes:                  

 

Seared Sea Scallops 

Chicken and Seafood Gumbo  

Cajun-spiced fish with basmati rice 

Baked Costa Rican-Style Tilapia with Pineapples, Black Beans and Rice  

Baked Brown Rice 

Honey Rice Pudding 

Save and share Braised Beef Short Ribs with Red Beans and Sushi Rice recipe

 Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Beef on rice recipe

Photo: Beef on rice recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Beef on rice recipe. Enjoy a collection of quick & easy rice recipes and learn how to make Beef on rice. 

Recipe facts:
Takes: 10 mins to prepare and 15 mins to cook
Serves: 4

Ingredients:

500g beef, thinly sliced
500g onions
200ml white wine
100ml water
150ml soy sauce
150ml mirin
4tbsp caster sugar
600g hot cooked rice
pickled ginger – to taste

Cut the onions in half lengthways and then slice into half moons 1cm wide. In a medium size saucepan, bring the wine and water to the boil over a moderate heat. Add the beef and simmer for a few minutes, skimming the surface of the broth as it foams. Add the soy sauce, mirin and sugar and cover with a drop lid of aluminium foil (see cooking note*) and simmer for a few more minutes.

Remove the lid, add the onions and again simmer until the onions are transparent and soft. Put the hot cooked rice into 4 bowls. Ladle the beef and onions, together with some soup from the pan onto each rice bowl and garnish with a little pickled ginger.

Cooking note

In this recipe we use a drop lid (called an otoshi buta) which is a wooden lid which drops inside a saucepan and sits directly on top of the food. We use this cooking technique frequently as it reduces the amount of liquid needed for cooking and concentrates the flavor. These days, even in Japan, many people use a circle of aluminium foil instead of a wooden lid – the important thing is that this ‘lid’ rests on top of the food, in the pan.

Recipe from Harumi's Japanese Cooking, By Harumi Kurihara, Published by Conran Octopus ltd. Click here to buy the book.

TESCO realfood 

More Rice Recipes:                            

Adobo seasoned chicken and rice 
Stir-fried pork rice noodles  
Spanish-style rice with chicken and chorizo  
Bollywood Basmati 
Mini rice puddings with clotted cream 
Glazed chicken with rice vermicellis

Save and share Beef on rice recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Spinach-Feta Rice Pilaf, Sliced Steak with Oregano Sauce, and Broiled Tomatoes with Parsley

Photo: Spinach-Feta Rice Pilaf, Sliced Steak with Oregano Sauce, and Broiled Tomatoes with Parsley Recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Spinach-Feta Rice Pilaf, Sliced Steak with Oregano Sauce, and Broiled Tomatoes with Parsley recipe. Enjoy our wonderful collection of easy rice recipes and learn how to make Spinach-Feta Rice Pilaf, Sliced Steak with Oregano Sauce, and Broiled Tomatoes with Parsley.  

Total Time: 1 hr 5 min
Prep 10 min
Inactive 5 min
Cook 50 min

Yield: 6 servings

Level: Easy

Ingredients
 
Rice:
    Extra-virgin olive oil, for liberal drizzling
    2 tablespoons butter
    1/2 cup orzo
    1 onion, finely chopped
    1 1/4 cup long grain rice
    2 cups chicken stock
    1 large bundle farm spinach, washed and dried
    Freshly grated nutmeg
    Kosher salt and freshly ground black pepper
    1 cup Greek feta crumbles

Steak:
    2 (1-pound) pieces flank steak (2-pounds total)
    2 tablespoons extra-virgin olive oil, plus more for coating
    4 cloves garlic, finely chopped
    1 large shallot, finely chopped
    1 red chile pepper, chopped or sliced
    2 tablespoons chopped fresh oregano
    2 tablespoons butter
    1 lemon, juiced

Tomatoes:
    6 plum tomatoes, halved
    A generous handful flat-leaf parsley, thinly sliced

Directions

For the rice: Heat a drizzle of extra-virgin olive oil and 2 tablespoons butter over medium heat in a saucepot with tight fitting lid. To the melted butter, add the orzo and lightly toast. Add the onion and cook to soften, 5 minutes. Stir in the rice and 1 1/2 cups of stock and bring to a boil. Reduce heat, cover, and simmer for 15 minutes.

Preheat the broiler.

For the beef: Heat a cast iron griddle or a grill pan over medium-high heat. Coat flank steaks in extra-virgin olive oil and season liberally with salt and pepper. When the grill is very hot, cook the meat 10 to 12 minutes for medium-rare or 15 minutes for medium, turning occasionally.

When the meat has been cooking for about 5 minutes, start the sauce in a small saucepot over medium heat. Add 2 tablespoons extra-virgin olive oil, garlic, shallot, chile pepper, and oregano. Stir 2 to 3 minutes, and then add the butter. When the butter melts, stir in the lemon juice and remove from heat.

For the rice: Add the remaining splash of stock along with the spinach to a food processor and process to a fine chop. Stir the spinach into the rice and season with nutmeg, salt, and pepper. Cover, turn off the heat, and let stand 2 more minutes. Fluff the rice with fork and stir in the feta.

For the tomatoes: Season halved tomatoes with salt and pepper and top with parsley. Drizzle the tomatoes liberally with extra-virgin olive oil and broil 3 to 4 minutes.

Allow the meat to rest a bit then very thinly slice against the grain. Serve the sliced steak with a side of rice, a spoon of sauce over top, and a 2 tomato halves per person.

Recipe courtesy Rachael Ray
Show: 30 Minute Meals Episode: Let Me Entertain You

More Rice Recipes:

Stuffed Peppers with Beef, Rice, Spinach and Cheese
Tomatoes Stuffed with Rice
Chicken and Rice Casserole
Spanish Chicken Cutlets and Olive Rice with Artichokes and Piquillo Peppers
Latin Chicken and Rice Pot
Spanish Chicken and Rice Soup  

Save and share Spinach-Feta Rice Pilaf, Sliced Steak with Oregano Sauce, and Broiled Tomatoes with Parsley recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Mr. John's Meat-Stuffed Bell Peppers Recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Mr. John's Meat-Stuffed Bell Peppers recipe. Enjoy quick & easy rice recipes and learn how to make Mr. John's Meat-Stuffed Bell Peppers.  

Total Time: 1 hr 7 min
Prep 12 min
Inactive 10 min
Cook 45 min

Yield: 6 servings

Level: Intermediate

Ingredients

6 green bell peppers, tops cut away and seeds removed
2 tablespoons vegetable oil
1 cup finely chopped yellow onions
1/2 cup finely chopped green bell peppers
1/2 pound ground beef
1/2 pound ground pork
1 tablespoon minced garlic
1/4 cup finely chopped fresh parsley leaves
3/4 teaspoon salt
1/2 teaspoon ground black pepper
Pinch red pepper flakes
2 cups cooked long or medium-grain white rice
8 ounces tomato sauce
Water

Directions

Preheat the oven to 350 degrees F.

In a large pot of boiling water, parboil the peppers until just tender, 2 to 3 minutes. Remove with a slotted spoon and dry on paper towels.

In a large saute pan or skillet, heat the oil over medium-high heat. Add the onions and chopped bell peppers and cook, stirring, until soft, about 3 minutes. Add the beef, pork, garlic, parsley, salt, black pepper, and pepper flakes. Cook until the meat is browned, stirring with a heavy wooden spoon to break up the lumps, about 6 minutes. Add the rice and tomato sauce and stir well. Remove from the heat and adjust the seasoning, to taste.

Pour enough water into a baking dish to just cover the bottom, about 1/8-inch deep. Stuff the bell peppers with the rice mixture and place in the baking dish. Bake until the peppers are very tender and the filling is heated through, 25 to 30 minutes.

Remove from the oven and let rest for 10 minutes before serving.

Per Serving: Calories: 330; Fat: 17g (Saturated Fat: 5g); Protein: 17g; Carbohydrates: 26g; Sugar: 6g; Fiber 0g; Cholesterol: 52mg; Sodium: 542mg

Recipe courtesy Emeril Lagasse, 2003
Show: Emeril Live Episode: Just Stuff It 


More Rice Recipes:                  

Cheesy Mushroom and Broccoli Casserole 
Spicy rice with peas 
Rice Salad 
Rice Pilaf with Shrimp 
Pumpkin Rice Pudding 
Pepita Rice Pudding 

Save and share Mr. John's Meat-Stuffed Bell Peppers Recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Stuffed Peppers with Beef, Rice, Spinach and Cheese

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Stuffed Peppers with Beef, Rice, Spinach and Cheese recipe. Enjoy quick & easy rice cooking recipes and learn how to make Stuffed Peppers with Beef, Rice, Spinach and Cheese.

Total Time: 30 min
Prep 10 min
Cook 20 min

Yield: 4 servings
Level: Easy

Ingredients

4 long, mild to medium chile peppers, such as moderate heat poblano or mild Italian cubanelle
1 tablespoon extra-virgin olive oil, plus some for drizzling
1 clove garlic, cracked
10 ounces triple washed spinach, stems removed and coarsely chopped
Salt and pepper
1/2 cup beef broth or chicken broth
3 cups leftover Spanish style beef and rice
1 cup tomato sauce
2 cups shredded Monterey Jack, smoked cheddar or pepper jack cheese

Directions

Preheat a griddle or grill pan. Seed chile peppers. Drizzle peppers with a little oil and grill over medium high to high heat 3 or 4 minutes on each side, until tender. Transfer peppers to a broiler pan or baking sheet, hollow side up.

Place a small skillet on the stove top and add 1 tablespoon, 1 turn of the pan, olive oil and a crushed clove of garlic. Heat over medium flame and add spinach in bunches until it is all wilted and is giving off liquid. Season greens with salt and pepper. Remove spinach and drain. Set aside.

Preheat broiler to high.

Defrost beef and rice in microwave oven. Combine 1/2 cup broth and defrosted rice in the skillet you cooked the spinach in and reheat over medium flame. Add 1 cup tomato sauce and heat through.

Pile spinach and hot beef and tomato rice into peppers, mounding them up in the center of each pepper. Top liberally with grated cheese and melt cheese under broiler 3 to 5 minutes, then serve.

Recipe courtesy Rachael Ray
Show: 30 Minute Meals Episode: Fast and Freezable

More Rice Recipes:

Tomatoes Stuffed with Rice
Chicken and Rice Casserole
Spanish Chicken Cutlets and Olive Rice with Artichokes and Piquillo Peppers
Latin Chicken and Rice Pot
Spanish Chicken and Rice Soup
Chicken & chorizo jambalaya

Save and share Stuffed Peppers with Beef, Rice, Spinach and Cheese recipe 

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Chili Rice Recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Chili Rice recipe. Enjoy a collection of quick & easy rice recipes and learn how to make Chili Rice.   
 
Prep: 10 mins | Cook: 30 mins | Serves: 4 | Difficulty: Easy

Ingredients

3 tbsp. canola oil
1 red onion, minced
1 jalapeno, seeded, minced
1 green pepper, minced
1 red pepper, minced
2 tbsp. garlic, minced
150g Roma tomatoes, diced
340g beef mince or turkey
380g long-grain rice
230g kidney beans
475ml chicken stock
360ml cups water
1 tsp. paprika
1 tbsp. chilli powder
1 tbsp. salt
1 tsp. freshly ground black pepper
3 tbsp. spring onion, sliced, for garnish

Method

1) In medium stock pot over medium heat, add oil, onions and peppers and saute until translucent. Add the garlic, tomatoes and ground beef. Cook until meat is browned.

2) Add rice to mixture and cook over low heat for 3 minutes, coating rice with the oils from the pan. Add beans, chicken stock, water and seasonings, bring to a simmer, then cover and cook on low for 20 minutes.

3) Fluff with fork and garnish with spring onions.

Foodnetwork.co.uk | Recipe by: Guy Fieri

More Rice Recipes:

Rice noodles with beef & garlic chives
Mexican meatball skewers with rice salad
Porcupine Meatballs
Pepper Steak and Rice Pilaf with Mushrooms
Sliced Chili Rubbed Flank Steak on Spicy Rice with Shrimp and Guacamole Stacks
Grilled beef, carrot & rice noodle salad 

Save and share Chili Rice Recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Rice noodles with beef & garlic chives recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Rice noodles with beef & garlic chives recipe. Enjoy quick & easy rice cooking recipes and learn how to make Rice noodles with beef & garlic chives.

Preparation Time 10 minutes
Cooking Time 15 minutes

Ingredients (serves 4)

2 x 450g pkts fresh thick flat rice noodles (Bamboo Pot brand)
60ml (1/4 cup) vegetable oil
400g beef porterhouse steak, thinly sliced across the grain
1 red capsicum, halved, deseeded, thinly sliced
100g shiitake mushrooms
3 garlic cloves, thinly sliced lengthways
1 bunch garlic chives, trimmed, cut into 5cm lengths
80ml (1/3 cup) oyster sauce
2 tbs soy sauce
1 tbs sesame oil

Method

1. Cook the noodles in a saucepan of boiling water following packet directions or until tender. Drain well. Set aside.
  
2. Heat 2 tbs of the vegetable oil in a wok over high heat until just smoking. Add half the beef and stir-fry for 1 minute or until brown. Transfer to a heatproof bowl. Repeat with the remaining beef, reheating wok between batches.
  
3. Heat remaining vegetable oil in wok over high heat until just smoking. Add capsicum, mushrooms and garlic and stir-fry for 2-3 minutes or until tender. Add the chives, beef, oyster sauce, soy sauce and sesame oil, and stir-fry for 1 minute or until heated through.
  
4. Divide noodles among bowls. Top with beef mixture and serve immediately.

Source
Good Taste - May 2005, Page 65
Recipe by Michelle Noerianto

More Rice Recipes:

Mexican meatball skewers with rice salad
Porcupine Meatballs
Pepper Steak and Rice Pilaf with Mushrooms
Sliced Chili Rubbed Flank Steak on Spicy Rice with Shrimp and Guacamole Stacks
Grilled beef, carrot & rice noodle salad
Beef skewers with bok choy rice  

Save and share Rice noodles with beef & garlic chives recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Mexican meatball skewers with rice salad recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Mexican meatball skewers with rice salad recipe. Enjoy quick & easy rice cooking and learn how to make Mexican meatball skewers with rice salad.

Whip up this pack 'n' go snack for the kids. It has two serves of vegies and is low in saturated fat!

Ingredients (serves 4)

550g lean beef mince
1 egg, lightly beaten
1/2 cup fresh breadcrumbs
2 teaspoons Mexican chilli powder
1 garlic clove, crushed
1 teaspoon ground coriander
3 green onions, thinly sliced
250g cherry tomatoes
1 medium yellow capsicum, cut into 2.5cm pieces
Alfa One rice bran oil cooking spray

Rice salad
3/4 cup long-grain rice, rinsed
1 cup frozen corn kernels
125g can kidney beans, drained, rinsed
3 green onions, thinly sliced
2 tablespoons chopped fresh coriander
2 tablespoons lemon juice
1 tablespoon olive oil

Method

1. Combine mince, egg, breadcrumbs, chilli powder, garlic, coriander and onion in a large bowl. Roll 3 teaspoons mixture at a time into balls. Thread meatballs, tomatoes and capsicum alternately onto skewers.
  
2. Heat a greased barbecue plate or chargrill over medium heat. Spray skewers with oil. Cook, turning occasionally, for 8 to 10 minutes or until cooked through.
  
3. Meanwhile, make salad: Cook rice in a saucepan of boiling water following packet directions until tender, adding corn for the last 3 minutes. Drain. Refresh under cold water. Drain. Transfer to a bowl. Add beans, onion and coriander. Place lemon juice and oil in a jar. Season with pepper. Secure lid. Shake well. Drizzle over rice mixture. Toss to combine. Serve skewers with rice salad.

Notes
You'll need 12 pre-soaked bamboo skewers.

Source
Super Food Ideas - December 2010, Page 67
Recipe by Jenny Fanshaw

More Rice Recipes:

Rice & herb salad
Herbed rice salad
Sticky chilli roast chicken with rice salad
Grilled beef, carrot & rice noodle salad
20-minute rice supper
Garlic chilli chicken with cardamom rice

Save and share Mexican meatball skewers with rice salad recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Porcupine Meatballs Recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Porcupine Meatballs recipe. Enjoy tasty rice recipes and learn how to make  Porcupine Meatballs. 

4-6 Servings | Prep: 20 min. Cook: 1 hour

Ingredients

1/2 cup uncooked long grain rice
1/2 cup water
1/3 cup chopped onion
1 teaspoon salt
1/2 teaspoon celery salt
1/8 teaspoon pepper
1/8 teaspoon garlic powder
1 pound ground beef
2 tablespoons canola oil
1 can (15 ounces) tomato sauce
1 cup water
2 tablespoons brown sugar
2 teaspoons Worcestershire sauce

Directions

In a bowl, combine the first seven ingredients. Add beef and mix well. shape into 1-1/2-in. balls. In a large skillet, brown meatballs in oil; drain. Combine tomato sauce, water, brown sugar and Worcestershire sauce; pour over meatballs. Reduce heat; cover and simmer for 1 hour. Yield: 4-6 servings.

Nutrition Facts: 1 serving (1 each) equals 284 calories, 14 g fat (4 g saturated fat), 50 mg cholesterol, 900 mg sodium, 21 g carbohydrate, 1 g fiber, 17 g protein.

From Taste of Home October/November 1995, p35

More Rice Recipes:

Pepper Steak and Rice Pilaf with Mushrooms
Sliced Chili Rubbed Flank Steak on Spicy Rice with Shrimp and Guacamole Stacks
Grilled beef, carrot & rice noodle salad
Beef skewers with bok choy rice
Steak with spiced rice & beans
Chinese five spice beef with rice

Save and Share Porcupine Meatballs Recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Pepper Steak and Rice Pilaf with Mushrooms

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try  Pepper Steak and Rice Pilaf with Mushrooms recipe. Enjoy a collection of quick & easy recipes and learn how to make Pepper Steak and Rice Pilaf with Mushrooms. 

Cook Time: 23 min | Level: Easy | Yield: 4 servings

Ingredients

Mushroom Rice Pilaf:

1 tablespoon extra-virgin olive oil, eyeball it
1 tablespoon butter
10 white mushrooms, chopped
1 3/4 cups water
1 package rice pilaf mix (recommended: Near East brand), 6.09 ounces
2 tablespoons chopped parsley leaves

Pepper Steak:

2 tablespoons vegetable oil, 2 turns of the pan
2 pounds tenderloin tips or sirloin, cut into chunks
Coarse salt
2 tablespoons butter
2 green bell peppers, seeded, 2 inch dice
1/2 white onion, sliced
2 tablespoons all-purpose flour
1 tablespoon tomato paste
1/4 cup dry sherry – eyeball it
1 1/2 cups beef consomme
1 teaspoon coarse black pepper

Directions

In a medium pot over medium to medium high heat add a tablespoon of oil and a tablespoon of butter. When butter melts, add chopped mushrooms and saute 3 to 5 minutes. Add water and cover the pot. Add rice and pilaf packet to water. Stir to combine, reduce heat and cook 18 minutes. Add parsley, fluff with fork.

Preheat a large skillet over high heat. Add vegetable oil to really hot pan. Add meat and sear on all sides, 5 minutes. Season with salt and remove to a plate. Cover meat loosely with foil to hold heat. Reduce heat on pan to medium. Add butter to pan. Add peppers and a little onion. Saute peppers and onions 5 minutes. Sprinkle flour over vegetables and cook 1 minute longer. Whisk in sherry and start to pick up pan drippings. Whisk in consomme and continue whisking. Add tomato and black pepper. Slide meat back into the pan and coat with sauce. Reduce heat to low and simmer 5 minutes.

Spoon Pepper Steak over Mushroom Rice Pilaf and serve.

Recipe courtesy Rachael Ray
Show: 30 Minute Meals - Episode: Steak Amplified

More Rice Recipes:

Sliced Chili Rubbed Flank Steak on Spicy Rice with Shrimp and Guacamole Stacks
Grilled beef, carrot & rice noodle salad
Beef skewers with bok choy rice
Steak with spiced rice & beans
Chinese five spice beef with rice
Sizzling Korean-style beef

Save and share Pepper Steak and Rice Pilaf with Mushrooms recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Sliced Chili Rubbed Flank Steak on Spicy Rice with Shrimp and Guacamole Stacks

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try  Sliced Chili Rubbed Flank Steak on Spicy Rice with Shrimp and Guacamole Stacks recipe. Enjoy a collection of quick & easy recipes and learn how to make Sliced Chili Rubbed Flank Steak on Spicy Rice with Shrimp and Guacamole Stacks.

Cook Time: 20 min | Level: Easy | Yield: 4 servings

Ingredients

2 to 2 1/4 pounds flank steak
1 1/2 tablespoons grill seasoning, a palm full and a half
1 tablespoons dark Mexican chili powder, a palm full
1 lime, zested
Cooking spray or oil to coat grill or grill pan
2 tablespoons butter
1 cup white rice
1 small onion, chopped
1/2 red bell pepper, chopped
1 jalapeno pepper, seeded and chopped
2 cloves garlic, chopped
2 cups chicken stock
2 tablespoons tomato paste
2 teaspoons hot sauce, eyeball it
1 pound small to medium shrimp, peeled and deveined
2 tablespoons finely chopped cilantro leaves or flat-leaf parsley
Salt
2 ripe beefsteak tomatoes, sliced
2 Hass avocados, halved, scooped from skin and sliced
1/2 lemon
1 small red onion, thinly sliced
1/2 cup crumbled queso Asadero

Directions

Preheat outdoor grill or indoor grill pan to high. Rub the meat with a mixture of grill seasoning, chili powder and the lime zest. Let meat stand 10 minutes. Grease grill surface then add meat and cook 7 to 8 minutes on the first side, 5 to 6 minutes on the flip side for medium doneness.

For the rice, heat a medium sauce pot over medium heat. Add butter, and when melted add rice and toast for a couple of minutes. Add the onion, bell pepper, jalapeno and garlic and cook for a few minutes to begin to soften the veggies. Add stock and raise heat to bring up to a bubble. Stir in the tomato paste and hot sauce. Reduce heat to simmer, cover the pot and cook 18 minutes, until rice is tender. Add shrimp to the pot in the last 5 minutes of cooking. The shrimp will steam on top of the rice. Cook the shrimp until pink and firm. Combine the seafood and cilantro into the rice and season with salt, to taste.

Season sliced tomatoes with salt and dress the avocado with lemon juice. Make 4 stacks alternating the tomatoes with avocado and onions.

Slice the steaks and serve on a bed of shrimp rice, the guacamole stacks alongside. Garnish the guacamole stacks with cheese crumbles.

Recipe courtesy Rachael Ray
Show: 30 Minute Meals Episode: Surf N Turf Mexican Style 

More Rice Recipes:

Grilled beef, carrot & rice noodle salad
Beef skewers with bok choy rice
Steak with spiced rice & beans
Chinese five spice beef with rice
Sizzling Korean-style beef
Teriyaki beef skewers with snow pea salad

Save and share Sliced Chili Rubbed Flank Steak on Spicy Rice with Shrimp and Guacamole Stacks Recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Grilled beef, carrot & rice noodle salad recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try  Grilled beef, carrot & rice noodle salad recipe. Enjoy quick & easy recipes and learn how to make Grilled beef, carrot & rice noodle salad. 

Steak packs a nutritional punch, but can still make a light, low-calorie supper

Easy
Serves 2
Prep 10 mins
Cook 10 mins

Ingredients

2 fillet steaks , trimmed of all fat
1 large carrot , cut into thin matchsticks
75g fine rice noodles
2 limes , juiced
1 tbsp finely chopped ginger
1 tsp caster sugar
3 tbsp coriander and mint, finely chopped
1 red chilli , finely sliced
½ tbsp unsalted peanuts , chopped

Method

1. Season the steaks and pan-fry for 3-4 minutes each side and set aside.

2. Pour boiling water from a kettle over the noodles and let sit for 5 minutes. Drain and rinse in cold water.

3. Mix the lime juice with the ginger, sugar, chilli and fresh herbs. Add some seasoning.

4. Divide the noodles between two plates and top with carrots and the meat. Pour the dressing over and finish with a small sprinkling of peanuts.

Nutrition per serving:
389 kcalories, protein 35.3g, carbohydrate 39.8g, fat 10.9 g, saturated fat 4.1g, fibre 1.8g, salt 0.23 g

Recipe from olive magazine, June 2010.

More Rice Recipes:

20-minute rice supper
Garlic chilli chicken with cardamom rice
Spiced chicken with saffron rice
Lemon chicken with saffron rice
Best Spanish Rice
Saffron rice with chicken & peppers

Save and share Grilled beef, carrot & rice noodle salad recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Beef skewers with bok choy rice recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Beef skewers with bok choy rice recipe. Enjoy quick & easy rice cooking recipes and learn how to make Beef skewers with bok choy rice.

Cooking Time 15 minutes

Equipment
You'll need 20 small pre-soaked skewers

Ingredients (serves 4)

500g rump steak, trimmed
2 tablespoons orange marmalade
1/4 cup light soy sauce
1 orange, rind finely grated, juiced
1/2 cup jasmine rice, well rinsed
1 bunch baby bok choy, shredded
1 small red capsicum, thinly sliced
olive oil cooking spray

Method

1. Soak skewers in cold water for 30 minutes. Drain. Cut steak into 8cm-long strips. Thread onto skewers. Place in a shallow ceramic dish.

2. Combine marmalade, 1 tablespoon soy sauce and 1 tablespoon orange juice. Pour over skewers. Turn to coat meat. Cover and refrigerate for 30 minutes.

3. Place rice and 1 1/5 cups water in a microwave-safe bowl. Cover with a lid or double layer of plastic wrap. Cook for 5 minutes on HIGH (100%), then 7 minutes on MEDIUM (50%). Remove. Add orange rind, bok choy and capsicum. Stir to combine. Cover and stand for 5 minutes. Combine remaining soy and orange juice.

4. Preheat barbecue on medium. Spray skewers with oil. Cook for 1 minute each side or until cooked to your liking. Serve with bok choy rice and soy dipping sauce.

Source
Super Food Ideas - May 2005, Page 41
Recipe by Nadia French

More Rice Recipes:

Lamb meatball & pea pilaf
Fish with rice noodle cakes
Brown rice and tuna salad
San choy bau rice paper rolls
Creamy chocolate rice pudding
Pork rice paper rolls

Save and share Beef skewers with bok choy rice recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Steak with spiced rice & beans recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Steak with spiced rice & beans recipe. Enjoy quick & easy rice cooking recipes and learn how to make Steak with spiced rice & beans. 

This Mexican-inspired treat for two is on the table within half an hour.

Easy
Serves 2
Prep 5 mins
Cook 25 mins

Ingredients

4 tsp olive oil
1 small onion , sliced
100g long-grain rice
1½tsp fajita seasoning
215g can kidney beans , rinsed and drained
2 x 200g rump steaks
handful coriander leaves, roughly chopped
tomato salsa , to serve

Method

1. Heat 3 tsp oil in a medium saucepan and cook the onion for 3-4 mins until golden. Stir in the rice and 1 tsp fajita seasoning, then cook for 1 min. Pour in 300ml boiling water and a pinch of salt and stir. Cover and simmer for 15-20 mins until all the water has been absorbed and the rice is tender. Stir in the beans and keep warm.

2. Meanwhile, rub the remaining oil, fajita seasoning and salt and pepper over the rump steaks. Heat a griddle pan, then fry the steaks for 2-3 mins each side. Stir the coriander into the rice and serve with the steaks and a dollop of salsa on top.

Try
Make it a wrap
Tip the kidney beans into a heatproof bowl and microwave on High for 3 mins. Drain and mash with a fork, then stir in 3 tbsp tomato salsa. Spread the mixture over 4 warmed soft flour tortillas. Cook the seasoned steak as before and cut into strips. Arrange on top of the bean mixture, then spoon over some soured cream, guacamole and salsa. Roll up and enjoy.

Nutrition per serving
649 kcalories, protein 48g, carbohydrate 60g, fat 26 g, saturated fat 9g, fibre 5g, sugar 4g, salt 0.99 g

Recipe from Good Food magazine, January 2010.

More Mexican rice Recipes

Mexican Chicken and Rice
Mexican Rice with Chicken Recipe
Mexican Red rice
Mexican Fried Rice
Cajun-style chicken with Mexican rice 

Save and share Steak with spiced rice & beans recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Chinese five spice beef with rice recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Chinese five spice beef with rice recipe. Enjoy rice cooking recipes and learn how to make Chinese five spice beef with rice. 

Save time and feel better with this healthy meal made for busy nights.

Ingredients (serves 4)

1 1/2 tablespoons salt-reduced soy sauce
2 teaspoons Chinese five spice powder
500g beef rump steak, trimmed
2 teaspoons peanut oil
6 green onions, cut into 5cm lengths
2 bunches choy sum, leaves and stems separated, roughly chopped
2 tablespoons oyster sauce
Steamed jasmine rice, to serve

Method

1. Combine soy sauce and five spice in a shallow bowl. Add steak. Turn to coat. Heat half the oil in a frying pan over high heat. Cook steak for 2 to 3 minutes each side for medium or until cooked to your liking. Transfer to a plate. Rest, loosely covered with foil, for 5 minutes.

2. Meanwhile, heat a wok over medium-high heat. Add remaining oil. Swirl to coat. Add onion and choy sum stems. Stir-fry for 2 minutes or until onion has softened. Add choy sum leaves, oyster sauce and 2 tablespoons cold water. Stir-fry for 2 to 3 minutes or until leaves have wilted.

3. Slice steak. Serve with onion mixture and rice.

Source
Super Food Ideas - September 2010, Page 44
Recipe by Lucy Nunes

More Rice Recipes...

Beef stir-fry with rice noodles recipe
Flank Steak with Spanish Rice Recipe
Black Rice Curried Meatloaf
Cajun Rice Dressing Recipe
Mushroom & rice one-pot

Save and share Chinese five spice beef with rice recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.