The Ultimate Paella Recipe

Recipe courtesy of Tyler Florence
Show: Tyler's Ultimate
Episode: Paella

Total:2 hr 30 minPrep: 30 minInactive: 1 hrCook: 1 hr
Yield: 4 to 6 servings
Level: Intermediate

Ingredients

Chicken:
1 tablespoon sweet or smoked paprika
2 teaspoons oregano
1 (3 pound) frying chicken, cut into 10 pieces

Paella:
1/4 cup extra-virgin olive oil
2 Spanish chorizo sausages, thickly sliced
Kosher salt and freshly ground pepper
1 Spanish onion, diced
4 garlic cloves, crushed
Bunch flat-leaf parsley leaves, chopped, reserve some for garnish
1 (15-ounce) can whole tomatoes, drained and hand-crushed
4 cups short grain Spanish rice
6 cups water, warm
Generous pinch saffron threads
1 dozen littleneck clams, scrubbed
1 pound jumbo shrimp, peeled and de-veined
2 lobster tails
1/2 cup sweet peas, frozen and thawed
Lemon wedges, for serving

Directions

Special equipment: Large paella pan or wide shallow skillet

Combine the paprika and oregano in a small bowl. Rub the spice mix all over the chicken and marinate chicken for 1 hour in the refrigerator.

Heat oil in a paella pan over medium-high heat. Saute the chorizo until browned, remove and reserve. Add chicken skin-side down and brown on all sides, turning with tongs. Add salt and freshly ground pepper. Remove from pan and reserve.

In the same pan, make a sofrito by sauteing the onions, garlic, and parsley. Cook for 2 or 3 minutes on a medium heat. Then, add tomatoes and cook until the mixture caramelizes a bit and the flavors meld. Fold in the rice and stir-fry to coat the grains. Pour in water and simmer for 10 minutes, gently moving the pan around so the rice cooks evenly and absorbs the liquid. Add chicken, chorizo, and saffron. Add the clams and shrimp, tucking them into the rice. The shrimp will take about 8 minutes to cook. Give the paella a good shake and let it simmer, without stirring, until the rice is al dente, for about 15 minutes. During the last 5 minutes of cooking, when the rice is filling the pan, add the lobster tails. When the paella is cooked and the rice looks fluffy and moist, turn the heat up for 40 seconds until you can smell the rice toast at the bottom, then it's perfect.

Remove from heat and rest for 5 minutes. Garnish with peas, parsley and lemon wedges.

Cook's Note

The ideal paella has a toasted rice bottom called socarrat.

Cajun Scallops and Rice Recipe

Recipe courtesy of Food Network Kitchen
From: Food Network Magazine

Total:40 minActive: 15 min
Yield: 4 servings

Ingredients

2 tablespoons unsalted butter
3 scallions, sliced (white and green parts separated)
1 jalapeno pepper, seeded and chopped
1 cup white rice
1 bay leaf
Kosher salt
4 cups frozen chopped greens, such as collards and/or kale (about 10 ounces), thawed and squeezed dry
1 pound medium sea scallops (about 20), "foot" muscles removed
1/2 teaspoon Cajun seasoning
2 tablespoons vegetable oil
1/2 cup chopped fresh parsley
Lemon wedges, for serving

Directions

Melt the butter in a medium saucepan over medium heat. Add the scallion whites and jalapeno and cook, stirring occasionally, until softened, about 3 minutes. Add 1 1/2 cups water, the rice, bay leaf and 1/2 teaspoon salt. Increase the heat to medium high and bring to a simmer. Reduce the heat to low; stir, then cover and simmer until the rice is tender and the water is absorbed, 15 to 18 minutes. Remove from the heat and stir in the greens. Cover and set aside.

Season the scallops with salt and sprinkle one side with the Cajun seasoning. Heat a large skillet over medium-high heat. Add the vegetable oil, then the scallops, spice-side down; cook until browned and crisp, about 3 minutes. Flip and cook until just cooked through, about 1 minute.

Stir the parsley and scallion greens into the rice and season with salt. Serve with the scallops and lemon wedges.

Photograph by Charles Masters

Recipe courtesy of Food Network Magazine

Pineapple Salmon with Rice & Salsa Recipe

Pineapple Salmon with Rice & Salsa

A great Caribbean Salmon recipe prepared by chef Najoud founder of "Chef On the Block"! She mixed different fruits and vegetables to bring you a delicious salmon dish with rich flavored salsa and rice. Don’t miss that tangy taste of mango with lime and pineapples!

Preparation Time: 15 minutes approximately
Cooking Time: 30 minutes approximately
Serves: 2 persons

All you need

Rice
1/2 cup brown basmati rice
1/8 cup wild rice
2 cups hot water
Pinch of salt

Salsa
6 cherry tomatoes - cut quarters
1 tbsp mango – diced
1 tbsp pineapple – diced
1/2 tbsp red onion – finely diced
1/2 tbsp mint leaves - finely chopped
1/2 tbsp al alali Olive oil
1/2 tbsp fresh lime juice
Salt and al alali Ground Black Pepper to taste

Salmon
500 g salmon fillet - 2 pieces
1 tbsp al alali Olive oil
2 tbsps al alali Pineapple Jam
1 sprig Dill, to roast and garnish
Salt and al alali Ground Black Pepper to taste

Directions

• Rinse rice, then cook uncovered with hot water and salt. Bring to boil then reduce heat, cover and simmer for 20 minutes
• When rice is ready, strain it well then set aside
• Prepare salsa by dicing all ingredients, then mix together in a bowl and set aside
• To prepare the salmon, Preheat oven to 200 ˚C (400 ˚F)
• Season salmon with salt and alali Ground Black Pepper then brush al alali Pineapple Jam on its flesh
• Heat al alali Olive Oil in a pan, then slowly place the salmon skin down and let cook for 5 minutes till the skin is crispy
• Line a pan with aluminum foil and transfer the salmon skin side up, add half dill and roast for 5-7 minutes till flesh is flaky. If it is still not flaky, then return to oven for a few more minutes till you achieve desired result
• Prepare your serving dish by placing the rice followed by the salmon and top with salsa and the remaining dill.
• Serve and enjoy!

Source: Alalali

Rice with sea food and vegetables recipe

Rice with sea food and vegetables

Enjoy the unique taste combination of seafood and vegetables!

Preparation Time: 15 minutes approximately
Cooking Time: 45 minutes approximately
Serves: 4 persons

All you need

200 g fish fillet
12 pcs. shrimps
10 pcs. mussels & calamari
50 g al alali Garden Peas, drained
50 g al alali Cut Green Beans,drained
1/2 cup Extra olive oil
50 g carrot cubed
45 g al alali Sweet Corn
1/2 pcs. red capsicum small cubes
1/2 pcs. Yellow capsicum small cubes
1/4 cup black olives pitted
1/4 onion finely chopped
2 cloves of garlic finely chopped
1/2 cup al alali Tomato Paste
5 small tomatoes
3 cups of fish broth
Salt to taste
2 tsp. curcumin
1 tsp. al alali Ground White Pepper
3 g Saffron dissolved in warm water
Corn oil

Directions

1. Wash and drain rice. Set aside
2. Peel and clean shrimps and clean mussels well
3. Cut fish fillet into fingers and calamari into rings
4. In a pan, fry onion, garlic, red and yellow capsicum on low fire
5. Add calamari, fish, muscles and shrimps. Mix slowly
6. Add al alali Tomato Paste, salt, al alali White Pepper and curcumin
7. Add fish broth and saffron . Cook until broth is boiling
8. Add rice and mix slowly. Simmer on low fire for 20 minutes
9. Add al alali Garden Peas and al alali Cut Green Beans. Mix
10. Simmer for 5 minutes
11. Serve hot and enjoy

Source: alalali

Tuna Steak and Rice Primavera Recipe

Tuna Steak and Rice Primavera

Accompany your yummy tuna steak with vegetables and rice in this delicious meal.

Preparation Time: Approximately 5 minutes
Cooking Time: Approximately 30-35 minutes
Serves: 4 persons

All you need

2 tbsps. all-purpose flour
2 cups milk prepared from al alali full Cream Milk Powder
1 cup long-grain white rice
110g. herb and garlic-flavored cream cheese
1 1/2 cups hot water
Salt to taste
al alali Ground Black Pepper to taste
4 cans al alali Grilled Smoked Tuna Steak
2 cups al alali Mixed Vegetables
Lemon wedges

Directions

1. In a large non-stick pan, mix flour and milk; add rice, cream cheese, hot water, 1 tsp. salt and 1/4 tsp. pepper
2. Simmer over medium heat, stirring continuously
3. Reduce heat to medium-low; cover and simmer for 15 minutes until rice is almost tender
4. Add salt and pepper to the Grilled Smoked tuna
5. Add mixed vegetables to rice and put Tuna Steak on top
6. Cover and cook for about 5 minutes or until rice is tender
7. Set aside and let stand, covered, for 5 minutes
8. Serve with lemon wedges and enjoy!

Source: alalali

Salmon and rice with green tea and pickled vegetables (salmon ochazuke with asazuke) recipe

 The Rice Recipes Kitchen invites you to try Salmon and rice with green tea and pickled vegetables (salmon ochazuke with asazuke) recipe. Get easy-to-follow rice recipes and learn how to make Salmon and rice with green tea and pickled vegetables (salmon ochazuke with asazuke).

Ochazuke is a Japanese dish of cooked rice and flavourings, with hot green tea poured over. This recipe for a salmon and salmon roe version is a delicious and simple meal in itself. Japanese pickles are a perfect accompaniment, whether you make them yourself or buy them already made.

Serves 2
Preparation 15min
Cooking 5min
Skill level Mid

By
Adam Liaw

Ingredients
200 g salmon fillet
salt
1 tsp vegetable oil
2 tbsp salmon roe
1 tsp good-quality light soy sauce
2 tbsp Japanese green tea leaves, such as sencha or houjicha
500 ml (2 cups) hot water

Asazuke

¼ head Chinese cabbage (wombok)
1 carrot, peeled and cut into half-moons
1 small cucumber, partially peeled and cut into wedges
½ tsp salt
1 piece of kombu, snipped with scissors into strips

To serve

2 cups warm cooked short-grain rice
1 tsp toasted sesame seeds
few sprigs of mitsuba, roughly chopped (see note)
2 tbsp okaki (tiny rice crackers)
½ sheet nori, very finely sliced
assorted pickles (optional)
freshly grated wasabi

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Instructions

Pickling time 30 minutes

To make the asazuke, cut the Chinese cabbage into 3 cm pieces and place in a resealable plastic bag. Add the carrot, cucumber, salt and kombu. Massage the salt into the cabbage until well-distributed and you start to see droplets of liquid appear on the inside of the bag. Squeeze out as much air from the bag as possible, and seal the bag. Stand the asazuke in the fridge for at least 30 minutes before serving (but longer than 1 hour is better).

Score the skin of the salmon and season well all over with salt. Heat a little oil in a frying pan until very hot. Cook the salmon, skin-side down, for about 2-3 minutes or until the skin is very crispy. Turn and cook for a further 2-3 minutes or until the salmon is just cooked. Transfer to paper towel and rest for 1 minute, to soak up any oil. Using your hands, break the salmon and skin into large pieces.

Dress the salmon roe with soy sauce and mix through.

Place the tea leaves in a teapot and add the hot water. Stand to infuse for 2 minutes.

Place the rice in a bowl. Top with the sesame seeds, mitsuba, okaki, salmon flakes, salmon roe and nori. Serve with the pickles, wasabi and a pot of tea on the side. To eat, pour strained hot tea over the rice.

Note

• Mitsuba is a Japanese herb otherwise known as trefoil. If you can’t find mitsuba, you could use shiso leaves instead. 

Source  sbs.com.au

More Rice Recipes:

Adam’s taco rice
Shiitake mushroom rice
Scattered sushi rice salad
Steamed Japanese rice recipe
Japanese rice and egg recipe
Curried Chicken and Rice Burritos recipe    

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Fish & rice recipe

Photo: Fish & rice recipe

Takes 15 mins to prepare and 15 mins to cook
Serves 3

Ingredients

small onion, finely diced
garlic cloves, crushed
1 tbsp - olive oil
1 small cup - white long grain rice
1 tsp - bouillon powder
2 small cups - boiling water
smoked haddock or cod fillets, skinned and boned
2 handfuls - frozen peas

In a medium-large sized saucepan, fry the onions and garlic in the oil over a low heat.
While the onions & garlic are frying, wash the rice thoroughly in a sieve under running cold water, then add to the pan, stirring for a minute.
Dissolve the bouillon in the boiling water, add to the pan and cover with lid.
Chop the fish into pieces roughly 2.5cm (1in) wide and add to the pan after the rice has been cooking for approximately 3-4 minutes - just let it sit on top of the rice. Cover the pan again.
After another 2-3 minutes, gently stir in the peas.
Check the rice is cooked after 2 more minutes - it should have a bit of 'bite' to it. Keep the lid on and let it sit for a minute or two before serving.

This is really nice with other veg added if liked, such as mushrooms, cherry tomatoes, or green beans.

You could add a bit of spice & colour by frying the rice with a few saffron strands brought back from your Spanish holiday last year and add a bit of flavour by cooking the rice in a glass of white wine for a minute before adding the bouillon water. 

Adopted from Tesco Realfood
Recipe by: Maria Lamle

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Healthy tuna, rice & sweetcorn recipe

Photo: Healthy tuna, rice & sweetcorn recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Healthy tuna, rice & sweetcorn Recipe. Enjoy our tasty collection of easy rice recipes and learn how to make Healthy tuna, rice & sweetcorn. 

Takes: 5 mins to prepare and 35 mins to cook
Serves: 4

Ingredients

200g (7oz) brown rice
4 cobs sweetcorn
2 tins tuna in olive oil
25-50ml (1-2fl oz) olive oil
salt and pepper
Bring a large pan of water to the boil. When boiling, add the brown rice and cook according to the packet instructions.

When the rice has been cooking for about 25 minutes, bring a little water to the boil in a smaller pan. Add the corn cobs and simmer for 10 minutes. Once cooked, drain, allow to cool a little, then cut the sweetcorn off the cobs.

When the rice has cooked, drain and return it to the pan. Add the sweetcorn and tinned tuna, including the oil and mix well.

Season to taste with salt and pepper, add the olive oil and serve!  

From Tesco Real Food  

More Rice Recipes:

Beef meatball stroganoff with rice
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)

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Mackerel with basmati rice recipe

Photo: Mackerel with basmati rice recipe

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

Takes: 20 mins to prepare and 30 mins to cook
Serves: 4

Ingredients

8 mackerel fillets
2 green peppers, chopped
1 onion, chopped
2 cloves garlic, chopped
50g pitted green olives, sliced
100ml olive oil
200g basmati rice, cooked as per package instructions
basil leaves, to garnish
juice of ½ a lemon

Heat 50ml of the olive oil in a large frying pan over a medium heat and saute the onions and garlic for 5 minutes until they start to soften.

Add the peppers and continue to saute for a further 8-10 minutes until the peppers are soft. Stir in the cooked rice and green olives and season well with salt, pepper and lemon juice. Make sure the rice is warmed through and keep it warm to one side.

Heat the rest of the olive oil in a large frying pan over a medium heat. Season the mackerel fillets and pan fry for 10-12 minutes, skin side down to begin with and turning halfway through. Arrange the warm rice in bowls and place the mackerel fillets on top.

Garnish with basil leaves and serve immediately.

*This recipe is very indulgent, so it shouldn't be eaten too often. But it's perfect for those special occasions.

TESCO Realfood

More Rice Recipes:

Smoked salmon & lemon risotto
Mushroom risotto
Soy sauce chicken
Kids' vegetable curry
Slow cooker Chinese pork braised with ginger, soy and sweet rice wine
Wild rice, pea, red and yellow tomato and orange salad

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Smoked salmon & lemon risotto recipe

Photo: Smoked salmon & lemon risotto recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Smoked salmon & lemon risotto Recipe. Enjoy our tasty collection of easy rice recipes and learn how to make Smoked salmon & lemon risotto.

Inspired by a risotto from London restaurant Ooze, smoked salmon may sound expensive for a midweek meal, but is no more costly than cooking with red meat

Easy
Serves 4
Prep 5 mins
Cook 20 mins 

Ingredients

1 onion , finely chopped
2 tbsp olive oil
350g risotto rice , such as Arborio
1 garlic clove , finely chopped
1½ l boiling vegetable stock
170g pack smoked salmon , three-quarters chopped
85g mascarpone lite
3 tbsp flat-leaf parsley , chopped
grated lemon zest , plus squeeze of juice
handful rocket 

Method

Fry the onion in the oil for 5 mins. Add the rice and garlic, then cook for 2 mins, stirring continuously. Pour in a third of the stock and set the timer to 20 mins. Simmer, stirring occasionally, until the stock has been absorbed, then add half the rest of the stock and carry on cooking, stirring a bit more frequently, until that has been absorbed.

Pour in the last of the stock, stir, then simmer until cooked and creamy. Take from the heat and add the chopped salmon, mascarpone, parsley and lemon zest. Grind in some black pepper, but don't add salt as the salmon will be salty enough. Leave for 5 mins to settle, then taste and add a little lemon juice if you like. Serve topped with reserved salmon (roughly torn) and some rocket.

Nutrition Per serving

500 kcalories, protein 21g, carbohydrate 75g, fat 15 g, saturated fat 5g, fibre 4g, sugar 5g, salt 2.58 g

Recipe from Good Food magazine, April 2008.

More Rice Recipes:

Mushroom risotto
Soy sauce chicken
Kids' vegetable curry
Slow cooker Chinese pork braised with ginger, soy and sweet rice wine
Wild rice, pea, red and yellow tomato and orange salad
Butternut squash and chicken rogan josh

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Barbecued fish with Thai dressing and coconut rice recipe

Photo: Barbecued fish with Thai dressing and coconut rice recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Barbecued fish with Thai dressing and coconut rice Recipe. Enjoy our collection of rice recipes and learn how to make Barbecued fish with Thai dressing and coconut rice.

Off that couch, grills and guys, and heed the 'torch' song of the Australian barbecue! 

Ingredients (serves 4) 

1 cup jasmine rice
270ml can Ayam light coconut milk
4 (150g each) firm white fish fillets (skin on)
2 teaspoons peanut oil
fresh coriander sprigs, to serve
Thai dressing
2 tablespoons sweet chilli sauce
1 stick lemongrass (white part only), finely chopped
3cm piece ginger, peeled, finely grated
1 garlic clove, crushed
2 tablespoons lime juice
2 teaspoons fish sauce
1 tablespoon soy sauce
1 tablespoon peanut oil

Method

Make dressing Place sweet chilli sauce, lemongrass, ginger, garlic, lime juice, fish sauce, soy sauce and oil in a jug. Whisk to combine.

Place rice in a saucepan. Add coconut milk and 1/2 cup cold water. Stir to combine. Bring to the boil over high heat. Stir. Cover. Reduce heat to low. Simmer for 10 to 12 minutes or until liquid has absorbed. Using a fork, fluff rice to separate grains.

Meanwhile, drizzle fish with oil. Season with pepper. Heat a barbecue plate or chargrill over medium-high heat. Cook fish for 3 to 4 minutes each side or until cooked through. Serve with rice mixture, coriander and drizzled with dressing. 

Source
Super Food Ideas - September 2010, Page 41
Recipe by Kim Coverdale  

More Rice Recipes:            

Fish with fragrant lemon grass and chilli rice 
Arroz con Coco (Cuban Coconut Rice Pudding)
Mexican Rice Pudding ("Arroz Con Leche")
Spicy Mex red rice 
Chicken with paella style rice
Shrimp and Wild Rice Casserole

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Fish with fragrant lemon grass and chilli rice recipe

Photo: Fish with fragrant lemon grass and chilli rice recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Fish with fragrant lemon grass and chilli rice Recipe. Enjoy our collection of rice recipes and learn how to make Fish with fragrant lemon grass and chilli rice.

This Asian inspired fish dish is a quick and easy meal for dinner tonight. 

Ingredients (serves 4)

3 1/2 tablespoons olive oil
1 stalk lemon grass, pale section only, outer layer discarded, finely chopped
1 small fresh red chilli, halved lengthways, finely sliced
1 1/2 cups jasmine rice
2 cups vegetable or fish stock
1/2 cup water
20g butter
4 x 150g white fish fillets (such as snapper)
6 green onions, cut into 5cm-long strips
1/4 cup roughly chopped fresh mint
1 bunch broccolini, steamed, to serve 

Method

Place 2 1/2 tablespoons oil, lemon grass and chilli into a medium saucepan. Cook over medium heat for 1 minute or until aromatic.

Add rice to saucepan and stir to coat with the oil. Stir in the stock and water and bring to the boil over high heat. Reduce heat to lowest possible setting and cover with a tight-fitting lid. Cook gently for 12 to 15 minutes or until all the liquid is absorbed and rice is tender.

Heat butter and remaining oil in a large non-stick frying pan until sizzling. Reduce heat to medium and cook fish for 2 to 3 minutes per side, or until it flakes when tested with a fork.

Add green onions and mint to the rice and stir with a fork. Serve with the fish, broccolini and lime wedges. 

Source
Super Food Ideas - July 2003, Page 58
Recipe by Anneka Manning
 
More Rice Recipes:            

Arroz con Coco (Cuban Coconut Rice Pudding) 
Mexican Rice Pudding ("Arroz Con Leche")
Spicy Mex red rice 
Chicken with paella style rice
Shrimp and Wild Rice Casserole
Baked Brown Rice 

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Seared Sea Scallops Recipe

Photo: Seared Sea Scallops Recipe

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

Total Time: 45 min
Prep 20 min
Cook 25 min

Yield: 4 servings
Level: Intermediate

Ingredients 

2 cups all-purpose flour
1 tablespoon ground cumin
1 teaspoon curry powder
2 tablespoons dried thyme
2 tablespoons paprika
3 tablespoons olive oil
1 pound sea scallops, cleaned
Pesto, recipe follows
Basmati rice, recipe follows 

Directions

In a mixing bowl, combine flour, cumin, curry, thyme, and paprika. In a medium saute pan, heat the olive oil over medium heat. Dredge the scallops in the flour mixture, shaking off any excess flour, and add to the hot saute pan. Cook scallops for 2 to 3 minutes on each side until golden brown. Transfer the scallops to a plate, drizzle with pesto, and serve with the basmati rice on the side.

Pesto:

2 cups arugula, stemmed, washed, and dried

2 cups basil leaves, washed and dried

1/2 cup grated Parmesan

4 cloves garlic, chopped

1/4 cup pistachio nuts

1/2 cup olive oil

Salt and pepper

Add all ingredients to food processor except for the olive oil, salt and pepper. Process until the ingredients form a paste. With the motor running, add the olive oil in a stream until combined. Season with salt and pepper, to taste.

Basmati Rice:

1 cup basmati rice

2 cups water

2 tablespoons butter

In a medium saucepan, add rice, water and butter. Bring to a boil, reduce heat and cover. Cook the rice without stirring for 12 to 15 minutes. Fluff with a fork and serve with scallops.

Recipe courtesy Andrew Guthrie
Show: Rachael Ray's Tasty Travels Episode: Portland, OR 

More Rice Recipes:                 

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  
Alton Brown's Baked Brown Rice 

Save and share Seared Sea Scallops Recipe

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Cajun-spiced fish with basmati rice recipe

Photo: Cajun-spiced fish with basmati rice recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Cajun-spiced fish with basmati rice recipe. Enjoy a collection of quick & easy rice recipes and learn how to make Cajun-spiced fish with basmati rice.   

Take a flavour shortcut and pair spicy Cajun fish with store-bought flavoured rice to create a delicious meal that is ready in less than 20 minutes.

Preparation Time 10 minutes
Cooking Time 10 minutes

Ingredients (serves 4)

2 tbs Cajun spice mix
4 (about 150g each) firm white fish fillets (such as ling)
Olive oil spray
2 x 250g pkts Tilda Coconut, Chilli & Lemongrass Steamed Basmati Rice
1 avocado, halved, stone removed, peeled, coarsely chopped

Method

Place the spice mix on a large plate. Add the fish and turn to coat.

Spray a large non-stick frying pan with olive oil spray to grease. Add the fish and cook for 2-3 minutes each side or until the fish flakes easily when tested with a fork in the thickest part.

Meanwhile, heat the rice following packet directions.

Divide the rice among serving dishes. Top with the fish and avocado. Serve immediately.

Notes

Variation: For an omega-3 hit, swap firm white fish fillets for skinless salmon fillets.

Source
Good Taste - November 2008, Page 62
Recipe by Alison Adams

More Rice Recipes:              

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

Baked Brown Rice 

Honey Rice Pudding  
Alton Brown's Baked Brown Rice 
Lamb curry with Thai rice 
Thai red curry and chicken rice 

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

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

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Baked Costa Rican-Style Tilapia with Pineapples, Black Beans and Rice recipe. Enjoy a collection of quick & easy rice recipes and learn how to make Baked Costa Rican-Style Tilapia with Pineapples, Black Beans and Rice.   

Total Time: 1 hr 35 min
Prep 20 min
Inactive 20 min
Cook 55 min

Yield: 4 servings
Level: Intermediate 

Ingredients 

1 cup long-grain white rice
2 cups low-sodium chicken broth
1/4 cup freshly squeezed orange juice
1 lime, juiced
2 tablespoons olive oil
1/4 cup finely chopped fresh cilantro, plus more for garnish
2 garlic cloves, minced
1 teaspoon sugar
Kosher salt and freshly ground black pepper
4 (5 to 7-ounce) tilapia fillets, rinsed and patted dry
2 cups jarred or homemade tomato salsa
1 (15-ounce) can black beans, drained and rinsed
2 cups diced fresh pineapple
2 limes, thinly sliced 

Directions 

Combine the rice and chicken broth in a pot over medium heat and bring to a boil. Reduce the heat to low, cover, and cook until the rice is tender and has absorbed all of the liquid, about 20 minutes.

Preheat the oven to 400 degrees F.

In a mixing bowl, whisk together the orange juice, lime juice, oil, 2 tablespoons of the cilantro, the garlic, and sugar; season with salt and pepper. Add the tilapia fillets to the marinade, turning to coat. Marinate in the refrigerator for 20 minutes, turning occasionally.

Stir together the cooked rice, salsa, beans, pineapple, and remaining 2 tablespoons of the cilantro in a 2 or 3-quart baking dish. Remove the tilapia from the marinade, reserve the marinade, and lay the fish fillets over the rice mixture, overlapping if necessary. Pour the reserved marinade over the fish. Shingle the lime slices over the fish. Bake until the fish flakes easily, is opaque, and cooked through, 25 to 30 minutes. Garnish with chopped cilantro before serving.

Recipe courtesy Ingrid Hoffmann, 2008
Show: Simply Delicioso with Ingrid Hoffmann Episode: Quick and Easy 

More Rice Recipes:           

Baked Brown Rice 
Honey Rice Pudding  
Alton Brown's Baked Brown Rice 
Lamb curry with Thai rice 
Thai red curry and chicken rice 
Coconut rice with passionfruit jelly  

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

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Spiced salmon sticks with lemon rice recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Spiced salmon sticks with lemon rice recipe. Enjoy quick & easy rice recipes and learn how to make Spiced salmon sticks with lemon rice.

Preparation Time 30 minutes
Cooking Time 15 minutes

Ingredients (serves 4)

1 tbs vegetable oil
10 curry leaves
1 1/2 tsp black mustard seeds
1 tsp ground turmeric
2 cups jasmine rice
2 cups (500ml) vegetable stock
Juice and grated rind of 1 lemon
2 salmon fillets, skin and bones removed and cut into 3cm pieces
1 lemon, cut into small wedges
8 bay leaves
2 tbs coriander seeds
2 tsp fennel seeds
1 tsp sea salt
2 baby bok choy, halved

Method

Heat 1 tsp oil in a large heavy based saucepan over a moderate heat. Cook the curry leaves, mustard seeds and turmeric for a minute. Remove from the heat. Wash the rice until the water runs clear and add to the saucepan with the vegetable stock, lemon juice and rind. Bring to the boil. Cover and reduce the heat to low, simmer for about 10 minutes or until the rice has absorbed all of the liquid. Set aside covered for another 10 minutes to allow the rice to steam.

Thread the salmon pieces onto 8 small bamboo skewers with the lemon wedges and bay leaves. Crush the coriander seeds and fennel seeds with the sea salt in a mortar and pestle. Rub the coriander mixture evenly onto the salmon pieces.

Heat remaining oil in a heavy-based pan over a moderately high heat. Cook the salmon sticks for about 3 minutes or until done, turning to ensure even browning.

Place the baby bok choy into a heatproof bowl and cover with boiling water. Drain and refresh in cold water. Serve the lemon rice with the salmon sticks and baby bok choy.

Source
Fresh Living - 11 April 2005, Page 40
Recipe by Michelle Noerianto  

More Rice Recipes:

Lemon-grass jasmine rice
Gammon sausage paella
Texas Style Pesto with Pork Tenderloin and Spanish Rice
Rockin' Roast Pork Shoulder with Spanish Rice
Spanish Style Beef and Rice
Spanish Rice

Save and share Spiced salmon sticks with lemon rice recipe

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Grilled chilli & coriander salmon with ginger rice recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Grilled chilli & coriander salmon with ginger ricerecipe. Enjoy quick & easy rice recipes and learn how to make Grilled chilli & coriander salmon with ginger rice. 

For a quick and healthy dinner try this tasty salmon dish, full of fresh flavours

Easy
Serves 2
Prep 5 mins
Cook 15 mins

Ingredients

2 skinless salmon fillets , about 140g/5oz each
1 red chilli , deseeded and finely chopped
small bunch coriander , chopped
1 lime , halved, for serving

FOR THE RICE

2 tbsp olive oil
1 onion , chopped
small piece fresh root ginger , finely chopped
1 garlic clove , thinly sliced
100g basmati rice

Method

Heat 1 tbsp oil in a pan and put the kettle on to boil. Fry the onion for a few mins until lightly browned. Stir in the ginger and garlic, fry for 1 min, then stir in the rice. Add 300ml boiling water and a little salt, then bring to the boil. Cover and cook for 10-12 mins until the rice is tender. Heat grill to medium.

Brush a baking tray lightly with a little oil. Put the salmon on top and grill for 4-5 mins, then scatter with chilli, coriander, remaining olive oil and seasoning. Grill again for just 4-5 mins until the salmon is cooked through. Serve with the rice and lime halves for squeezing over.

Nutrition per serving

546 kcalories, protein 33g, carbohydrate 46g, fat 27 g, saturated fat 5g, fibre 1g, sugar 4g, salt 0.17 g

Recipe from Good Food magazine, August 2008.

More Rice Recipes:      

Tuna sashimi with coconut rice 
Chicken and avocado rice salad 
Sesame tuna rice salad 
Portuguese drumsticks with spiced rice 
Rice soup with peas and spinach 
Mushroom risotto

Save and share Grilled chilli & coriander salmon with ginger rice recipe

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Tuna sashimi with coconut rice recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Tuna sashimi with coconut rice recipe. Enjoy quick & easy rice recipes and learn how to make Tuna sashimi with coconut rice.

Ingredients (serves 4)

1 cup (200g) jasmine rice
4 spring onions, thinly shredded
1/2 cup (125ml) coconut milk
Juice of 1/2 lime
1/4 tsp dried chilli flakes
400g sashimi-grade tuna (see note), sliced
2 avocados, flesh cut into thin wedges
50g toasted sesame seeds
Gluten-free tamari (naturally brewed soy sauce) and lime wedges (optional), to serve

Method

Cook the rice in boiling salted water according to packet instructions.

Meanwhile, place the spring onion in a bowl of iced water until it curls. Drain and set aside. Combine the coconut milk, lime juice and chilli in a bowl. Season with salt and pepper, then set aside.

Drain the rice, return to the pan and stir in the coconut dressing and half the spring onion.

Divide the rice among serving plates. Top with the tuna and avocado wedges, then garnish with the remaining onion and sesame seeds. Serve with a bowl of tamari to dip, and lime if desired.

Notes

Sashimi-grade tuna is from fishmongers. Gluten-free tamari is from supermarkets and health food shops.

You can buy ready-sliced sasimi from a sushi bar to make this dish even quicker.

Source
delicious. - September 2008, Page 104
Recipe by Valli Little
 
More Rice Recipes:     

Chicken and avocado rice salad 
Sesame tuna rice salad 
Portuguese drumsticks with spiced rice 
Rice soup with peas and spinach 
Mushroom risotto
Soy sauce chicken

Save and share Tuna sashimi with coconut rice recipe

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Carribean salmon recipe - How to make Carribean salmon recipe

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

Ingredients

2 garlic cloves, finely chopped
2 limes, finely zested, then halved
1tbsp jerk seasoning
1tbsp fresh thyme leaves
2cm (1in) piece fresh ginger, finely grated
1tbsp light olive oil
4 salmon fillets, with skin on
green beans, to serve
rice, to serve
sweetcorn (optional)
chopped cherry tomatoes (optional)
coriander (optional)

Mix together the garlic, lime zest, jerk seasoning, thyme, ginger and oil. Smear over the salmon and leave to marinate for 30 minutes.

Place the fish in a lightly oiled fish rack. Barbecue for 3 minutes or so on each side – aim for them to be charred on the outside, but still slightly pink in the centre. Alternatively, grill or griddle for around 5 minutes or until cooked to your liking.

Chargrill the zested lime halves on the cut side until griddle lines appear – it should take 2-3 minutes.

Serve the salmon with green beans and rice mixed with corn, chopped cherry tomatoes and coriander. Garnish with the grilled limes and a little extra thyme.

More Rice Recipes:

Rice-crusted salmon bake
Lemon-grass jasmine rice
Gammon sausage paella
Texas Style Pesto with Pork Tenderloin and Spanish Rice
Rockin' Roast Pork Shoulder with Spanish Rice
Spanish Style Beef and Rice

Save and share Carribean salmon recipe

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Rice-crusted salmon bake recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Rice-crusted salmon bake recipe. Enjoy quick & easy rice recipes and learn how to make Rice-crusted salmon bake.  

Ingredients (serves 6)

1 cup long-grain white rice
30g butter, chopped
1 egg, lightly beaten
415g can pink salmon, drained, bones and skin removed, flaked
1 1/2 cups milk
1/2 cup Kraft mayonnaise
1 tablespoon MasterFoods dijon mustard
2 tablespoons gluten-free cornflour
2 teaspoons lemon juice
2 tablespoons chopped fresh dill
1/2 cup grated Coon cheddar cheese

Method

Preheat oven to 180°C/160°C fan-forced. Cook rice following packet directions. Combine rice, butter and egg in a bowl.

Grease a 5cm-deep, 18cm x 28cm (base) ovenproof dish. Press rice mixture over base and sides of dish. Top with salmon.

Combine milk, mayonnaise and mustard in a saucepan over medium-high heat. Cook, whisking, for 2 to 3 minutes or until nearly boiling. Reduce heat to medium.

Combine cornflour and 2 tablespoons cold water in a bowl. Stir cornflour mixture into milk mixture. Cook, stirring, for 5 minutes or until mixture boils and thickens. Remove from heat. Stir in lemon juice and dill. Season with salt and pepper. Cool slightly. Spoon milk mixture over salmon. Sprinkle with cheese. Bake for 30 to 35 minutes or until golden. Stand for 10 minutes. Serve.

Notes

All branded ingredients were gluten-free at time of publication. Always check ingredient labels.

Source
Super Food Ideas - April 2009, Page 44
Recipe by Donna Boyle

More Rice Recipes:

Lemon-grass jasmine rice
Gammon sausage paella
Texas Style Pesto with Pork Tenderloin and Spanish Rice
Rockin' Roast Pork Shoulder with Spanish Rice
Spanish Style Beef and Rice
Spanish Rice   

Save and share Rice-crusted salmon bakerecipe 

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