Roasted Chili Verde with Pork and Rice Recipe

Roasted Chili Verde with Pork and Rice Recipe
Photo: Randy Mayor; Styling: Lindsey Lower

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

Deeply toasting, or charring, the tomatillos gives this verde sauce a smoky flavor.

Yield: Serves 4 (serving size: about 3/4 cup chili verde and 1/2 cup rice)
Total: 1 Hour, 25 Minutes

Ingredients

1 1/2 pounds tomatillos, husks and stems removed
Cooking spray
1 cup chopped onion, divided
1/4 cup chopped fresh cilantro leaves
1 teaspoon sugar
2 garlic cloves, chopped
1 jalapeño pepper, chopped
2 tablespoons canola oil, divided
1 pound boneless pork shoulder (Boston butt), trimmed and cut into 1-inch pieces
1/2 teaspoon kosher salt, divided
1/4 teaspoon freshly ground black pepper
1 cup uncooked long-grain rice
1 (10-ounce) can mild diced tomatoes and green chiles, undrained
1 cup water
1 jalapeño pepper, sliced (optional)
Cilantro leaves (optional)

Preparation

1. Preheat broiler to high.
 
2. Place tomatillos on a baking sheet or jelly-roll pan coated with cooking spray. Broil 8 inches from broiler for 15 minutes or until skins blacken and tomatillos are soft.
 
3. Place tomatillos, pan juices, 3/4 cup onion, and next 4 ingredients (through chopped jalapeño) in a blender or a food processor; process until sauce is almost smooth.
 
4. Heat a Dutch oven over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Sprinkle pork evenly with 1/4 teaspoon salt and black pepper. Add pork to pan. Sauté 6 minutes, turning to brown on all sides. Add tomatillo mixture to pan; bring to a boil. Cover, reduce heat, and simmer 1 hour or until pork is very tender, stirring occasionally.
 
5. Heat a large saucepan over medium-high heat. Add remaining 1 tablespoon oil to pan; swirl to coat. Add remaining 1/4 cup onion; sauté 2 minutes or until soft. Add rice; sauté 3 minutes, stirring frequently. Add remaining 1/4 teaspoon salt, tomatoes, and 1 cup water to pan; bring to a boil. Cover and simmer 15 minutes or until liquid evaporates and rice is tender; do not stir. Divide rice among 4 plates. Top with pork mixture; garnish with sliced jalapeño and cilantro leaves, if desired.

Nutritional Information

Amount per serving
Calories: 496
Fat: 17.4g
Saturated fat: 3.7g
Monounsaturated fat: 8.5g
Polyunsaturated fat: 3.7g
Protein: 28.3g
Carbohydrate: 56.1g
Fiber: 5.3g
Cholesterol: 76mg
Iron: 5mg
Sodium: 585mg
Calcium: 68mg

Deb Wise, Cooking Light
OCTOBER 2012

More Rice Recipes:

Roast Chicken and Rice Soup Recipe
Creamy Chicken-and-Rice Casserole Recipe
Stovetop Red Beans and Rice Recipe  
Tofu Fried Rice Recipe
Triple-Sesame Jasmine Rice Recipe
Fragrant butter rice recipe

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Lemon rice with prosciutto recipe

Photo:  Lemon rice with prosciutto recipe

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

To Prep 0:10
To Cook 0:10
INGREDIENTS 9
SERVINGS 4

Ingredients

1 bunch asparagus, woody ends trimmed, sliced into 4-5cm pieces
150g sugar snap peas, trimmed
1 cup frozen peas
2 tbs olive oil
1 large onion, chopped
2 cloves garlic, crushed
6 cups cooked white rice
Zest and juice of 1 lemon
4 slices prosciutto, rind removed

Method

Step 1 Blanch the asparagus, sugar snap peas and frozen peas in a pan of boiling salted water for 1-2 minutes. Drain, refresh under cold water and drain again, then set aside.
 
Step 2 Heat the olive oil in a medium frypan (preferably non-stick), add the onion and cook over low heat, stirring, for 5 minutes until soft but not coloured. Add the garlic and cook for 30 seconds. Add the rice and vegetables, then cook, stirring, for a few minutes until everything is heated through.
 
Step 3 Add the lemon zest and juice, season well with salt and pepper, then divide between 4 serving bowls. Top each bowl with a curled slice of prosciutto.

delicious. - April 2004 , Page 134
Recipe by Valli Little
Photography by Ben Dearnley  
 
More Rice Recipes:

Lentils and rice
Prawn and rice noodles
Spicy prawn fried rice 
One-pan prawn pilau
Vietnamese prawn, rice & dill soup
Prawn fried rice

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Festive lemon rice recipe

Photo: Festive lemon rice recipe

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

This colourful combination is the quickest way to get a nutritious meal on the table in minutes.

Ingredients (serves 8)

4 eggs
1 teaspoon sesame oil
2 tablespoons peanut oil
1 medium red onion, cut into thin wedges
2 teaspoons chilli garlic sauce
150g sliced leg ham, chopped
1/2 cup frozen peas
125g fresh baby corn, sliced
1 medium red capsicum, finely chopped
150g broccoli, trimmed, cut into small florets
6 cups cooked long-grain rice (see note)
2 teaspoons finely grated lemon rind
1/2 cup lemon juice

Method

Lightly whisk together eggs and sesame oil. Heat a wok over high heat. Add 2 teaspoons peanut oil and swirl to coat. Add half the egg mixture and swirl to thinly coat base. Cook for 1 minute or until just set. Remove to a board. Roll up. Repeat with 2 teaspoons peanut oil and remaining egg mixture. Thinly slice.

Heat remaining peanut oil in wok. Add onion. Stir-fry for 3 to 5 minutes or until softened. Add chilli garlic sauce. Stir-fry for 30 seconds.

Add ham, peas, corn, capsicum, and broccoli. Stir-fry for 2 to 3 minutes or until vegetables are tender. Add rice, lemon rind and lemon juice. Stir until combined and heated through. Serve.

Notes

Cook 2 cups rice following absorption method on packet. Spread over a large tray. Refrigerate overnight, if time permits.

Source
Super Food Ideas - February 2008, Page 52
Recipe by Alison Adams
 
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Kumara and pea rice cakes 
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Chicken and mango rice paper rolls  
Vietnamese rice paper rolls 
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Chicken and avocado rice salad 

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Creamy rice pudding with spicy pears recipe

Photo:Creamy rice pudding with spicy pears recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Creamy rice pudding with spicy pears Recipe. Enjoy our tasty collection of easy rice recipes and learn how to make Creamy rice pudding with spicy pears.
 
Rice pudding is given a gourmet make-over in this creamy recipe.

Ingredients (serves 4)

1/3 cup medium-grain rice
1 tablespoon cinnamon
400ml can coconut milk
1/2 cup grated palm sugar or brown sugar
2 eggs, beaten
Spicy pears
2 cups white sugar
6 cardamon pods, bruised
1 stick lemongrass, white part only, sliced
1 cinnamon stick
4 Corella pears

Method

Preheat the oven to 160°C. Lightly grease a shallow, 5-cup capacity baking dish with butter. Place the rice into a small non-stick saucepan with 1 1/2 cups of water. Bring to the boil over a high heat. Reduce heat to medium and simmer until craters form in the rice and liquid has evaporated. Remove from heat and cover. Stand for 10 minutes.

To prepare the pears, combine sugar, 1 1/2 cups of water, cardamom pods, lemongrass and cinnamon stick in a large saucepan over a medium-low heat. Stir constantly until sugar has dissolved and mixture comes to the boil. Add pears and return to the boil. Reduce heat to low, cover and simmer for 25 minutes, turning occasionally, or until pears are tender.

Spoon rice into prepared baking dish. Sprinkle 2 teaspoons ground cinnamon over the rice. Place dish into a large baking pan. Combine the coconut milk, sugar and eggs in a large jug. Gently pour over the rice. Sprinkle over remaining cinnamon. Add enough hot water to the pan to reach halfway up the sides of baking dish.

Bake for 1 hour-1 hour 15 minutes, or until the custard is set when tested in the centre with a round-bladed knife. Set aside for 10-15 minutes. Serve with the spicy pears and drizzle with cooking syrup.

Source
Australian Country Style - June 2007, Page 94
Recipe by Dixie Elliott
 
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Spanish chicken casserole 
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Chicken pilaf with mussels and saffron rice 
Chicken curry, mustard seeds and rice

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Jerk pork with rice & beans recipe

Photo: Jerk pork with rice & beans recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Jerk pork with rice & beans Recipe. Enjoy our collection of rice recipes and learn how to make Jerk pork with rice & beans.  

A speedy version of a Jamaican pork jerk favourite - loads of flavour, not too spicy

Easy
Serves 4
Easily doubled
Cook 10 mins
Ready in 10 minutes

Ingredients

1 tbsp olive oil
3 tbsp Jamaican jerk sauce
4 small boneless pork loin steaks about 500g/1lb 2oz in total
1 chicken stock cube
50g creamed coconut (from a block)
1 bunch salad onions
2 x 250g packets Rizzazz pure basmati rice (ready cooked rice in a vacuum-pack)
410g can red kidney beans , drained

Method

Half fill the kettle and put on to boil.Warm the oil in a large nonstick frying pan over a low heat while you tip the jerk sauce into a shallow dish and use to coat the pork steaks on both sides. Place them in the hot oil (reserve the sauce left in the bowl) and turn up the heat. Fry for 4 minutes on each side until cooked and richly glazed.
 
While the pork is frying, pour 150ml/1⁄4 pint of boiling water into a medium pan over a high heat and crumble in the stock cube and creamed coconut. Trim and slice the spring onions, holding them together as a bunch so you can chop them all in one go. Add to the pan, give a quick stir, then tip in the rice and beans. Stir and heat gently, breaking down any clumps of rice with a spoon. If the rice looks a little dry, add an extra splash of water.
 
Tip the remaining sauce into the pan to heat through with the pork. Pile the rice onto plates, top with the pork and spoon the pan juices over.
Nutrition per serving

833 kcalories, protein 43g, carbohydrate 73g, fat 43 g, saturated fat 19g, fibre 13g, sugar 4g, salt 2.37 g

Recipe from Good Food magazine, October 2002. 

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BBQ chicken with corn rice  

Chinese-style pork fillet with fried rice  

Bacon and rice 

Turkey, Basmati and Wild Rice Casserole  

Seared Sea Scallops 

Chicken and Seafood Gumbo   

 

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Chinese-style pork fillet with fried rice recipe

Photo: Chinese-style pork fillet with fried rice recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Chinese-style pork fillet with fried rice Recipe. Enjoy our collection of rice recipes and learn how to make Chicken and Chinese-style pork fillet with fried rice. 

A low-fat family favourite with tender pork that's simple to make, a great mid-week meal.

Easy
Serves 4
Prep 15 mins
Cook 25 mins
Plus marinating
Low-fat 

Ingredients 

420g pack pork fillet , trimmed and sliced into medallions
1 tbsp soy sauce
1 tbsp Chinese five-spice
2 tbsp honey
1 tbsp cornflour
1 egg , beaten
225g cooked rice
200g frozen peas , defrosted
2 spring onions , sliced 

Method 

Mix the pork medallions with the soy sauce and five-spice; leave to marinate for 5 mins. Heat a large non-stick pan, then fry the pork for 2-3 mins on each side until cooked through. Pour in 150ml boiling water with the honey and bubble for 2 mins. Mix the cornflour with a little water, stir into the sauce and cook until it thickens and is glossy.
 
Meanwhile, make the fried rice. Pour the egg into a non-stick frying pan to make an omelette, cooking for 2 mins on each side. Remove, roll up, and cut into thin strips. Add the rice to the pan with the peas and stir-fry for 3-5 mins until piping hot, then gently stir through the omelette with the spring onions and seasoning and cook for 1 min. Serve with the pork and a dash more soy sauce. 

Try 

Spicy pork fried rice for 4
Heat 1 tbsp vegetable oil in a frying pan. Add 500g pork mince and 1 tbsp Chinese five-spice and fry until browned. Tip in 225g cooked rice, 200g frozen peas, defrosted, 4 sliced spring onions and 1 egg omelette, made as above, and fry for 5 mins until piping hot. Season with 1 tbsp soy sauce and serve with hoisin sauce, if you like.

Nutrition per serving:

319 kcalories, protein 29g, carbohydrate 31g, fat 9 g, saturated fat 3g, fibre 3g, sugar 8g, salt 1.53 g

Recipe from Good Food magazine, October 2011.
 

More Rice Recipes:                     

 

Bacon and rice 

Turkey, Basmati and Wild Rice Casserole  

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-style pork fillet with fried rice recipe

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Bacon and rice recipe

Photo: Bacon and rice recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Bacon and rice recipe. Enjoy our collection of rice recipes and learn how to make Bacon and rice.  

Recipe facts:
Takes: 5 mins to prepare and 10 mins to cook
Serves: 1

Ingredients

1 cup - rice
2 rashers - bacon
onion, diced

Put a large pan of water on to boil and cook the rice according to the instructions on the packet.
Slice the bacon into small strips. Heat a large pan over a high heat and fry the bacon and onion together until crispy and golden.
When the rice is cooked, drain, add to the bacon pan. Mix well together and serve.  

More Rice Recipes:                    

Turkey, Basmati and Wild Rice Casserole  

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 Bacon and rice recipe 

 

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Stuffed Pork Shoulder "a lo caja china" Recipe

Photo: Stuffed Pork Shoulder "a lo caja china" Recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Stuffed Pork Shoulder "a lo caja china"  recipe. Enjoy a collection of quick & easy rice recipes and learn how to make Stuffed Pork Shoulder "a lo caja china".   

Total Time: 14 hr 45 min
Prep 15 min
Inactive 12 hr 30 min
Cook 2 hr 0 min

Yield: 8 to 10 servings
Level: Easy 

Ingredients 

1 (8-pound) pork shoulder, bone-in
2 sour oranges, juiced
4 cloves garlic, chopped
6 bay leaves
2 tablespoons salt
2 tablespoons pepper
1/2 pound ham, thinly sliced
8 slices bacon
1 cup prunes
1 cup guava shells
2 cups brown sugar
1 bottle Malta, divided
Fried Green Plantains, recipe follows
White Rice, recipe follows
Black Beans, recipe follows 

Directions

Remove bone and flatten meat so that it may be rolled. If the pork shoulder is very fatty, a small amount may be removed. Score fat well and marinate for a minimum of 12 hours in the sour orange juice, garlic, bay leaves, salt and pepper.

Preheat oven to 325 degrees F.

Line meat with ham slices, bacon slices, prunes and guava shells. Roll meat carefully to keep the filling inside the roll. Tie firmly with a butcher twine. Cover with brown sugar and 1/2 bottle of Malta and cook for 1 hour in the preheated oven. At this point, turn the meat, cover with the remaining Malta and cook for an extra hour, or until the pork reaches a temperature of 180 degrees F on an instant-read thermometer. Allow to cool and cut into fine slices. Pour the drippings over the meat after slicing the meat. Serve with the Fried Green Plantains, White Rice, and Black Beans.

Fried Green Plantains (Tostones De Platano Verde):

Oil, for frying

4 ripe plantains, peeled

Salt

1 recipe Garlic Mojo, recipe follows

Preheat oil in a fryer or Dutch oven to 365 degrees F.

Peel the plantains and cut into 1-inch pieces. Place into preheated oil and fry for 5 minutes or until they begin to brown. Drain them on a paper-towel lines plate. Flatten them using a Tostonera or the bottom of a metal can and fry again at 385 degrees F for approximately 3 minutes. Drain again and sprinkle with salt and garlic mojo. For softer fried plantains, soak for a few minutes in salted water after the first fry, drain and fry again.

Yield: 8 servings

Prep Time: 20 minutes

Cook Time: 10 minutes

Inactive Prep Time: 30 minutes

Garlic Mojo:

8 garlic cloves

1 teaspoon salt

1/2 cup sour orange juice or 1/4 cup sweet orange juice plus 1/8 cup fresh lime or lemon juice

Chop up the garlic very thinly or crush using a mortar and pestle or food processor with the salt to form a thick paste. In a mixing bowl, combine the garlic paste and juice, and let the mixture sit at room temperature for 30 minutes or longer.

White Rice (Arroz Blanco):

9 tablespoons oil

6 cloves garlic, chopped

9 cups water

3 tablespoons salt

3 pounds rice, washed

Heat oil in a shallow casserole and brown garlic. Take it off the heat and remove garlic from the oil. Add water and salt to the oil and bring to a rolling boil. Add the washed rice and stir. Bring to a rolling boil again, cover and cook over low heat for approximately 30 minutes.

Yield: 20 servings

Prep Time: 5 minutes

Cook Time: 35 minutes

Black Beans (Frijoles Negros):

2 pounds black beans

20 cups water

1 cup plus 4 tablespoons olive oil, divided

1 large onion, chopped

8 garlic cloves, mashed or chopped

1 green bell pepper, chopped

8 teaspoons salt

1 teaspoon pepper, optional

1 teaspoon dried oregano

2 bay leaves

4 tablespoons sugar

1 cup dry red wine

4 tablespoons vinegar

Wash the beans and soak overnight in the water. When the beans swell, cook in the same water until soft, about 45 minutes. Heat 1 cup oil in a frying pan, add onions, garlic and green peppers. Add 1 cup of the beans to the pan and mash. Add this to the beans together with the salt, pepper, if using, oregano, bay leaves and sugar. Allow to boil for a 1 hour then add the wine and vinegar allowing to cook uncovered for a while. Add the 4 remaining tablespoons olive oil just before serving.

Yield: about 20 servings

Prep Time: 25 minutes

Cook Time: 2 hours 15 minutes

Inactive Prep Time: 12 hours

Recipe courtesy Roberto Guerra
Show: Throwdown With Bobby Flay Episode: Cuban Roast Pork

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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

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Chicken and Smoked Sausage Gumbo with White Rice Recipe

Photo: Chicken and Smoked Sausage Gumbo with White Rice Recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Chicken and Smoked Sausage Gumbo with White Rice recipe. Enjoy a collection of quick & easy rice recipes and learn how to make Chicken and Smoked Sausage Gumbo with White Rice.   

Total Time: 4 hr 0 min
Prep 30 min
Cook 3 hr 30 min

Yield: 6 to 7 cups, 6 to 8 servings
Level: Intermediate

Ingredients

1 tablespoon plus 1/2 cup vegetable oil
1 pound smoked sausage, such as andouille or kielbasa, cut crosswise 1/2-inch thick pieces
4 pounds chicken thighs, skin removed
1 tablespoon Essence or Creole seasoning, recipe follows
1 cup all-purpose flour
2 cups chopped onions
1 cup chopped celery
1 cup chopped bell peppers
1 teaspoon salt
1/4 teaspoon cayenne
3 bay leaves
9 cups chicken stock or canned low-sodium chicken broth
1/2 cup chopped green onions
2 tablespoons chopped parsley leaves
1 tablespoon file powder
White Rice, recipe follows
Hot sauce

Directions

In a large enameled cast iron Dutch oven or large pot, heat 1 tablespoon of the vegetable oil over medium-high heat. Add the sausage and cook until well browned, about 8 minutes. Remove the sausage with a slotted spoon and drain on paper towels. Set aside.

Season the chicken with the Essence and add in batches to the fat remaining in the pan. Cook over medium-high heat until well browned, 5 to 6 minutes. Remove the chicken from the pan, let cool, and then refrigerate until ready to use.

Combine the remaining 1/2 cup oil and the flour in the same Dutch oven over medium heat. Cook, stirring slowly and constantly for 20 to 25 minutes, to make a dark brown roux, the color of chocolate.

Add the onions, celery, and bell peppers and cook, stirring, until wilted, 4 to 5 minutes. Add the reserved sausage, salt, cayenne, and bay leaves, stir, and cook for 2 minutes. Stirring, slowly add the chicken stock, and cook, stirring, until well combined. Bring the mixture to a boil. Reduce the heat to medium-low and cook, uncovered and stirring occasionally, for 1 hour.

Add the reserved chicken to the pot and simmer for 1 1/2 hours, skimming off any fat that rises to the surface.

Remove the pot from the heat. Using a slotted spoon, remove the chicken thighs from the gumbo and place on a cutting board to cool slightly. Remove and discard the bay leaves. Pull the chicken meat from the bones and shred, discarding the bones and skin. Return the meat to the gumbo and stir in the green onions, parsley, and file powder.

Spoon rice into the bottom of deep bowls or large cups and ladle the gumbo on top. Serve, passing hot sauce on the side.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried oregano

1 tablespoon dried thyme

Combine all ingredients thoroughly.

Yield: 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch Published by William and Morrow, 1993.

White Rice:

2 cups long-grain white rice

4 cups water, chicken stock, or canned low-sodium chicken broth

1 tablespoon unsalted butter

1 1/2 teaspoons salt

1 bay leaf

In a 2-quart saucepan, combine the rice, water, butter, salt, and bay leaf and bring to a boil over high heat. Reduce the heat to low, cover, and simmer until all the liquid is absorbed, about 20 minutes. Remove the pan from the heat and let sit, covered and undisturbed, for 5 minutes.

Uncover and fluff the rice with a fork. Discard the bay leaf and serve.

Yield: 7 cups

Prep Time: 5 minutes

Cook Time: 20 minutes

Inactive Prep Time: 5 minutes

Recipe courtesy Emeril Lagasse
Show: The Essence of Emeril Episode: Football Fare  

More Rice Recipes:                             

Pork and tofu stir-fry 
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Adobo seasoned chicken and rice  
Stir-fried pork rice noodles  
Spanish-style rice with chicken and chorizo   

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Pork and tofu stir-fry recipe

Photo: Pork and tofu stir-fry recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Pork and tofu stir-fry recipe. Enjoy a collection of quick & easy rice recipes and learn how to make Pork and tofu stir-fry.  

Pork mince: Trot down to the supermarket for a handy stand-by to rev up winter dinners!

Ingredients (serves 4) 

2 teaspoons cornflour
1/2 cup Gravox chicken stock
1 tablespoon Chinese rice wine
1 tablespoon peanut oil
400g pork mince
1 1/2 tablespoons hoisin sauce
3 garlic cloves, crushed
4cm piece fresh ginger, finely grated
1 long fresh red chilli, thinly sliced
600g silken firm tofu, drained, cut into cubes
2 green onions, thinly sliced diagonally steamed jasmine rice, to serve 

Method 

Place cornflour in a jug. Stir in stock and wine until smooth and combined.

Heat a wok over high heat. Add oil. Swirl to coat. Stir-fry mince for 3 minutes or until browned. Add hoisin sauce, garlic, ginger and chilli. Stir in stock mixture. Bring to the boil. Add tofu. Simmer for 1 to 2 minutes or until sauce has thickened slightly.

Spoon rice into bowls. Top with mince mixture and sprinkle with onion.

Notes

For a more complete meal, you could serve with stir-fried thinly sliced carrot, broccoli florets, baby corn, or steamed Asian greens.

Tip : For less 'heat', remove and discard seeds from chilli. 

Source
Super Food Ideas - August 2010, Page 45
Recipe by Lucy Nunes
 
More Rice Recipes:                          

Sweet and sour chicken 
Chicken and vegetable pilaf  
Adobo seasoned chicken and rice  
Stir-fried pork rice noodles  
Spanish-style rice with chicken and chorizo  
Bollywood Basmati   

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Stir-fried pork rice noodles recipe

Photo: Stir-fried pork rice noodles recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Stir-fried pork rice noodles recipe. Enjoy a collection of quick & easy rice recipes and learn how to make Stir-fried pork rice noodles. 

Cooking Time 10 minutes

Ingredients (serves 4)

450g packet fresh rice noodles
1 tablespoon peanut oil
600g pork mince
120g sachet Cantonese stir-fry sauce
1 cup beansprouts, trimmed
1 small red onion, thinly sliced
1/2 cup roughly chopped fresh mint leaves
1/2 cup roughly chopped fresh coriander leaves

Method

Cook noodles following packet directions. Drain.

Meanwhile, heat oil in a wok over high heat. Add mince. Cook, stirring with a wooden spoon to break up mince, for 5 minutes or until browned and cooked through.

Add noodles, stir-fry sauce and 2 tablespoons cold water. Cook for 2 to 3 minutes or until heated through. Add beansprouts, onion, mint and coriander. Toss to combine. Serve.

Source
Super Food Ideas - September 2008, Page 24
Recipe by Liz Macri

More Rice Recipes:                           

Spanish-style rice with chicken and chorizo 
Bollywood Basmati 
Mini rice puddings with clotted cream 
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Clown face rice salad
Rice noodles with sweet-chilli meatballs  

Save and share Stir-fried pork rice noodles recipe

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Rice noodles with sweet-chilli meatballs recipe

Photo: Rice noodles with sweet-chilli meatballs recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Rice noodles with sweet-chilli meatballs recipe. Enjoy our tasty collection of easy rice recipes and learn how to make Rice noodles with sweet-chilli meatballs. 

Wrap the meatballs in baby spinach or mint leaves for great cocktail food.

Ingredients (serves 3)

    800g pork mince
    2-3cm piece ginger, grated
    2 garlic cloves, finely chopped
    3 tbs (1/4 cup) gluten-free sweet chilli sauce,* plus extra to serve
    3 tbs (1/4 cup) finely chopped coriander leaves
    200g thin rice stick noodles (vermicelli)
    1/2 telegraph cucumber, thickly sliced
    1 small red onion, sliced
    1/3 cup mint leaves

Method 

Preheat oven to 180°C. Lightly grease a baking tray. Use your hands to mix pork, ginger, garlic, 1 tbs sweet chilli sauce and half the coriander in a bowl. Roll into walnut-sized balls then bake on the tray for 20 minutes or until golden.

Place remaining sauce in a bowl. Use tongs to dip meatballs in sauce to coat, then return to oven for 5 minutes.

Meanwhile, cook noodles according to packet instructions. Drain and refresh in cold water. Combine cucumber, onion and mint. Divide noodles among bowls. Serve topped with meatballs and cucumber mix, with extra sauce to drizzle if desired. 

Notes
 
*We used gluten-free Trident sauce.

Source
delicious. - June 2007, Page 82
Recipe by Valli Little
 
More Rice Recipes:                      

Sweet and sour pork rice noodles 
Stuffed Red Peppers 
Chicken and Broccoli Stir-fry 
Mr. John's Meat-Stuffed Bell Peppers 
Cheesy Mushroom and Broccoli Casserole 
Spicy rice with peas 

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Sweet and sour pork rice noodles recipe

Photo: Sweet and sour pork rice noodles recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Sweet and sour pork rice noodles recipe. Enjoy our tasty collection of easy rice recipes and learn how to make Sweet and sour pork rice noodles. 
 
Ingredients (serves 4)

500g pork fillet, trimmed, thinly sliced
1 tablespoon reduced-salt soy sauce
1 tablespoon shao hsing Chinese cooking wine (see note) or sweet sherry
250g packet dried rice stick (pad Thai) noodles
2 tablespoons peanut oil
2 small red onions, halved, cut into wedges
1/2 small pineapple, peeled, cored, roughly chopped
1 red capsicum, roughly chopped
175g sachet sweet and sour chicken stir-fry recipe base

Method

Combine pork, soy sauce and wine or sherry in a shallow glass or ceramic dish. Set aside for 10 minutes.

Meanwhile, place noodles in a large heatproof bowl. Cover with boiling water. Stand for 8 to 10 minutes or until noodles soften. Separate noodles with a fork. Drain and rinse under cold water. Set aside.

Heat 1 tablespoon of oil in a wok over high heat. Add half the pork and stir-fry for 1 to 2 minutes or until browned. Remove to a bowl. Repeat with remaining pork.

Heat remaining oil in wok. Add onions and stir-fry for 1 minute. Add pineapple and capsicum. Stir-fry for 2 to 3 minutes or until capsicum is just tender. Return pork to wok. Add stir-fry sauce and noodles. Stir-fry for 2 minutes or until warmed through. Spoon into serving bowls. Serve. 

Notes

Shao hsing cooking wine is a sweet, low-alcohol wine made from glutinous rice. It's available from larger supermarkets and Asian grocery stores.

Source
Super Food Ideas - August 2007, Page 76
Recipe by Annette Forrest
 
More Rice Recipes:                     

Stuffed Red Peppers 
Chicken and Broccoli Stir-fry 
Mr. John's Meat-Stuffed Bell Peppers 
Cheesy Mushroom and Broccoli Casserole 
Spicy rice with peas 
Rice Salad 

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Stuffed Red Peppers Recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Stuffed Red Peppers recipe. Enjoy quick & easy rice recipes and learn how to make Stuffed Red Peppers.     

Total Time: 1 hr 45 min
Prep 30 min
Cook 1 hr 15 min

Yield: 6 to 8 servings

Level: Easy

Ingredients

4 large red bell peppers
3/4 pound ground chuck
1/2 pound ground pork
1 medium onion, chopped
2 garlic cloves, minced
2 teaspoons beef bouillon granules
2 teaspoons House seasoning, recipe follows
1 cup cooked rice
1/2 cup jarred cheese and salsa
1/2 cup sour cream
1 cup diced tomatoes
1/2 cup chopped green onion tops
1 tablespoon soy sauce
1 cup hot water

Directions

Preheat oven to 350 degrees F.

Start by cutting the peppers in half lengthwise, leaving the stems intact, and halving them also. Remove the seeds and ribs inside the peppers.

Using a hot skillet, saute the ground beef, pork, onion, garlic, 1 teaspoon of bouillon granules, and house seasoning together. Saute until onions become translucent. Drain the fat off. Add the rice, cheese, sour cream, tomatoes, green onion tops, and soy sauce. Mix well and stuff the mixture into the peppers. In a small bowl, mix the hot water and the remaining bouillon granules. Pour this mixture into a shallow casserole large enough to hold all of the peppers. Place the stuffed peppers in the dish, cover with foil and bake for 25 to 35 minutes. Remove the foil and spoon the juice from bottom of the casserole over the top of the peppers. Bake for an additional 10 to 15 minutes.

House Seasoning:

1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months

Recipe courtesy Paula Deen
Show: Paula's Home Cooking Episode: Fire House Pot Luck Dinner 

More Rice Recipes:                   

Chicken and Broccoli Stir-fry 
Mr. John's Meat-Stuffed Bell Peppers 
Cheesy Mushroom and Broccoli Casserole 
Spicy rice with peas 
Rice Salad 
Rice Pilaf with Shrimp

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Slow cooker Chinese pork braised with ginger, soy and sweet rice wine recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Slow cooker Chinese pork braised with ginger, soy and sweet rice wine recipe. Enjoy quick & easy rice recipes and learn how to make Slow cooker Chinese pork braised with ginger, soy and sweet rice wine. 

Recipe facts:
 
Costs: £2.00
Takes: 15 mins prep + 4 hours cooking (high heat) or 8 hours cooking (low heat)
Serves: 4-6

Ingredients

2.2lbs/1 kilo pork shoulder cut into 2 inch pieces
4tbsps soy sauce
1tbsp vegetable oil
2inch piece ginger shredded into matchsticks
2 cloves garlic sliced
2 red chili sliced
4tbsp red wine vinegar
200ml sherry (dry is best)
50g soft brown sugar
150ml water

Marinate the meat with 1 tbsp of the soy and set aside. In a frying pan, heat the oil. Sauté the garlic, ginger and half the chili for 5 minutes.

Add the sherry, vinegar, sugar, and water and heat until the sugar is dissolved. Pour over the meat, place the lid on and cook for 4 hours on high or 8 hours on slow.

Skim off any excess oil. Remove the meat and strain the sauce through a fine mesh sieve.

Serve the meat and juice with rice noodles, chopped spring onions, red chilis, fresh coriander and toasted sesame seeds.

From Tesco realfood 

More Rice Recipes:

Wild rice, pea, red and yellow tomato and orange salad
Butternut squash and chicken rogan josh
Sticky chicken sticks with egg-fried rice
Chicken fried rice
Fried Rice
BBQ Pork Fried Rice 

Save and share Slow cooker Chinese pork braised with ginger, soy and sweet rice wine recipe 

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Gammon sausage paella recipe - How to make Gammon sausage paella

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Gammon sausage paella recipe. Enjoy quick & easy rice recipes and learn how to make Gammon sausage paella.  

Recipe facts:

Costs: £1.13-£1.70
Takes: 30 minutes
Servres: 4-6

Ingredients

1 tbsp olive oil
1 onion, peeled and roughly chopped
2 cloves garlic, squashed
225g (8oz) smoked gammon steak, fat removed and cut into cubes
2 spicy pork sausages, thickly sliced
1 tsp smoked paprika
300g (10oz) short grain paella rice
pinch saffron, infused in a little water
1·1 litre (2 pints) pork stock
seasoning
1 orange pepper, deseeded and chopped
225g (8oz) green beans, tails removed

Preparation

In a large shallow pan heat oil and add the onion and garlic. Cook until starting to soften. Add the gammon and sausage, continue to cook until browned, then add the paprika and the rice, cook for 1-2 minutes.

Add the saffron plus water and about half of the stock. Stir well, add pepper and the beans. Bring to the boil and allow to simmer for about 20 minutes. Add more stock during the cooking as it becomes absorbed, stir and then leave to absorb all the flavours.

Serve straight away as soon as rice is tender and the liquid absorbed. 

From Tesco Realfood 

More Rice Recipes:

Texas Style Pesto with Pork Tenderloin and Spanish Rice 
Rockin' Roast Pork Shoulder with Spanish Rice
Spanish Style Beef and Rice
Spanish Rice
Arroz: Spanish Rice
Smoky Spanish Rice 

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Texas Style Pesto with Pork Tenderloin and Spanish Rice Recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Texas Style Pesto with Pork Tenderloin and Spanish Rice recipe. Enjoy a collection of quick & easy rice recipes and learn how to make Texas Style Pesto with Pork Tenderloin and Spanish Rice.
 
Total Time: 1 hr 15 min
Prep 45 min
Cook 30 min

Yield: 4 servings

Ingredients

Pesto:

2 cups fresh cilantro leaves
1 tablespoon finely chopped jalapeno pepper
1/4 cup toasted pecans
2 cloves garlic, peeled
1/4 cup lime juice
1/2 cup grated Parmesan
Salt and freshly ground black pepper
1/2 cup canola oil

Spanish rice:

1 teaspoon olive oil
1/2 cup diced onions
1/2 cup diced red bell pepper
1/2 cup diced green bell pepper
1 tablespoon chopped garlic
3 cups chicken stock
2 cups basmati rice
1 teaspoon salt
1/4 teaspoon black pepper
2 teaspoons chopped fresh cilantro leaves, for garnish
4 (8-ounce) pork tenderloins

Directions

Prepare the pesto by combining all of the ingredients in a food processor and blending well. Set aside until ready to use.

To prepare the Spanish rice, heat the olive oil in a large pot over medium heat. Saute the onions, bell peppers, and garlic, and cook for approximately 5 minutes. Add the chicken stock and rice to the pot and stir gently. Bring the liquid to a boil, reduce heat and simmer for 20 minutes. Season with salt and pepper.

Preheat the oven to 350 degrees F.

In a hot skillet, sear all of the pork tenderloins to seal in the juices and finish cooking in the oven for 30 to 45 minutes. When ready, slice against grain of meat and serve.

To plate, place a spoonful of the rice on a plate, top with slices of pork tenderloin, and drizzle some of the pesto on top of the pork. Garnish with cilantro.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results

Recipe courtesy Dean Fearing, Mansion on turtle Creek, Dallas, Texas
Show: Follow That Food Episode: Follow That Pesto

More Rice Recipes:

Rockin' Roast Pork Shoulder with Spanish Rice
Spanish Style Beef and Rice
Spanish Rice
Arroz: Spanish Rice
Smoky Spanish Rice
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Save and share Texas Style Pesto with Pork Tenderloin and Spanish Rice Recipe

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Rockin' Roast Pork Shoulder with Spanish Rice Recipe

The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Rockin' Roast Pork Shoulder with Spanish Rice recipe. Enjoy a collection of quick & easy rice recipes and learn how to make Rockin' Roast Pork Shoulder with Spanish Rice. 

Total Time: 4 hr 20 min
Prep 20 min
Cook 4 hr 0 min

Yield: 4 to 5 servings
Level: Easy

Ingredients

Sofrito:

1 green pepper, minced
1 onion, minced
1/2 bunch cilantro, chopped
1/4 cup olive oil
1 (5-pound) pork shoulder
12 whole garlic cloves, slightly smash
3 envelops (1 1/2 tablespoons) sazon seasoning
1 tablespoon adobo seasoning
1/4 cup sofrito, recipe follows

Spanish Rice:

1/4 cup diced pork
1/4 cup diced onions
2 tablespoon butter
2 envelopes (1 tablespoon) sazon seasoning
1 tablespoon adobo seasoning
2 cups long-grain rice
4 cups water
2 tablespoons sofrito
1 (16-ounce) can pigeon peas
2 tablespoons chopped fresh cilantro leaves, to garnish

Directions

In a food processor add green pepper, onion, and cilantro. Pour in oil and mix well. Set aside 2 tablespoons for Spanish rice.

Cook's Note: Can keep in the refrigerator for up to 10 days.

Preheat oven to 300 degrees F.

Cut off 2-slices (about 1/4-cup) of pork and set aside for Spanish rice.

Make at least 12-slits in pork with the tip of a very sharp knife. Put 1 clove of garlic in each slit. In a small bowl, mix together the sazon and adobo seasonings. Add 1/4-cup sofrito and stir together. Rub over entire pork shoulder.

Place pork in large roasting pan, wrap with foil and cook for 3 hours. Remove the foil and crank oven up to 400 degrees F and let cook additional 20 minutes until desired crispness.

For the rice:

In large saucepan on high heat, saute onions and reserved pork in the butter until lightly browned. Add sazon, adobo, rice, water and reserved sofrito. * Cook's Note: Do not stir at any point.

Cook about 10 minutes on high or until the water begins to evaporate to almost the level of the rice. Add pigeon peas and cilantro. Cover with lid, reduce heat to low and let cook until water is totally evaporated and rice is tender. Remove from heat.

Recipe courtesy Paula Deen
Show: Paula's Best Dishes Episode: Big Bites

More Rice Recipes:

Spanish Style Beef and Rice
Spanish Rice
Arroz: Spanish Rice
Smoky Spanish Rice
Dandelion Green Gumbo with Good Thyme Rice
Red Chard and Rice

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Red Beans and Rice Recipe

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

Total Time: 75 hr 0 min
Prep 1 hr 0 min
Inactive 72 hr 0 min
Cook 2 hr 0 min

Yield: 8 servings

Ingredients

For red beans:

2 tablespoons vegetable oil
1 medium onion, chopped
2 medium green bell peppers, chopped
3 stalks celery, chopped
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
5 cloves garlic, minced
12 ounces pickled pork, cut into 1-inch pieces, recipe follows
3 bay leaves
1 teaspoon dried thyme
1 teaspoon hot sauce
1/2 teaspoon cayenne pepper
2 quarts water
1 pound red kidney beans, rinsed and picked of debris

For rice:

3 cups water
1 1/2 tablespoons unsalted butter
2 cups long-grain rice
1/2 to 1 teaspoon kosher salt

Directions

Place the vegetable oil in a 7-quart Dutch oven and set over medium-high heat. Add the onion, bell pepper, celery, salt and pepper to the pot. Cook, stirring frequently, until the onions and celery are semi-translucent and the bell peppers are tender, 6 to 8 minutes. Add the garlic and cook for 1 to 2 minutes, stirring constantly. Add the pickled pork, bay leaves, thyme, hot sauce, cayenne pepper, water and beans to the pot and increase the heat to high. Cook, stirring frequently until the mixture comes to a boil, approximately 6 to 8 minutes. Decrease the heat to maintain a simmer, cover and cook for 1 1/2 hours, stirring every 30 minutes. Uncover, increase the heat slightly to maintain a steady simmer and continue to cook for another 30 to 40 minutes or until the beans are tender and the sauce is thickened to your liking. If you prefer an even creamier texture, mash some of the beans with a potato masher.

Prepare rice during the last 30 minutes of cooking the beans. Place the water into an electric kettle and bring to a boil. While the water is coming to a boil place the butter into a 3-quart saucepan, set over medium heat. Once the butter begins to bubble, add the rice and stir to combine. Add the salt and cook for 2 to 3 minutes, stirring frequently. Carefully pour the water over the rice and stir to combine. Decrease the heat to the lowest setting, cover, and cook for 15 to 20 minutes. Serve the beans over the rice.

Pickled Pork:

2 cups water
1 cup apple cider vinegar
1/4 cup kosher salt
6 cloves garlic, peeled and crushed
2 tablespoons sugar
2 tablespoons yellow mustard seed
2 tablespoons hot sauce
1 tablespoon celery seed
1 bay leaf
1/4 teaspoon whole black peppercorns
8 ounces ice
1 1/2 pounds fresh boneless pork butt, cut into 2-inch cubes

Combine all of the ingredients except the ice and the pork in a 2-quart non-reactive saucepan, set over high heat and bring to a boil. Reduce the heat and maintain a simmer for 3 minutes. Remove from the heat, add the ice and stir. Place the pork into a 1-gallon zip top bag and add the cooled pickling liquid. Remove as much air as possible; seal the bag and place in the refrigerator for at least 3 days, turning the bag occasionally. Use within 2 weeks or remove from the pork from the brine and freeze.

Yield: about 1 1/2 pounds

Recipe courtesy Alton Brown, 2008
Show: Good Eats Episode: American Classics: Creole in a Bowl

More Rice Recipes:

BBQ Pork Fried Rice
Soy-marinated salmon with fried rice
Paella fried rice
Indonesian-style fried rice with lup chong, prawns and chilli peanut sauce
Nasi kuning (yellow rice)
Sweet black rice pudding

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