Tag: Rice

Chipotle Cilantro Lime Rice

Chipotle Cilantro Lime Rice

Chipotle is one of my favorite fast food chains. Chipotle Cilantro Lime Rice is one of their ingredients for a burrito bowl.

Beef Fried Rice

Beef Fried Rice

Beef Fried Rice is one of my go to recipes during the week. It doesn’t take long to cook. One thing you do need to do is prepare the rice a day ahead. And marinate the meat.

Chicken & Wild Rice Soup

Chicken & Wild Rice Soup

Ingredients

  • 3/4 cup dry wild rice, rinsed
  • 2 1/2 cups water
  • 2 strips thick-sliced bacon, diced
  • 8 oz. mushrooms
  • 1/2 cup diced onion
  • 1/4 cup diced carrot
  • 1/4 cup diced celery
  • 1/4 cup all-purpose flour
  • 2 Tbsp. dry sherry
  • 4 cups chicken broth
  • 1 tbsp chicken base
  • 2 cups shredded cooked chicken
  • 2 tsp. minced fresh thyme
  • 1/2 cup milk
  • 1/2 cup half and half
  • Salt and black pepper to taste

Instructions

  1. Simmer the wild rice in water in a saucepan, covered, over medium heat until grains are tender and start to split open, about 45 minutes. Remove rice from heat and drain any excess liquid.
  2. Simmer the chicken breast in water with 1 tbsp of chicken base, till done. Shred the chicken.
  3. Cook bacon in a large pot over medium heat until crisp; reserve drippings. Drain bacon on a paper-towel-lined plate.
  4. Add mushrooms to the bacon drippings; saute over medium-high heat until soft, 5 minutes. Reduce heat to low and add onion, carrot, and celery. Cook until onion is translucent, about 5 minutes. Stir in flour and cook 1 minute.Add the sherry, scraping up any browned bits. Stir in broth.
  5. Put all in a large pot add the cooked wild rice, chicken, and thyme. Bring soup to a boil, reduce heat to medium-low, and simmer 10 minutes. Add milk, cream,and bacon; season with salt and pepper. Gently simmer soup, without allowing it to boil, until heated through.

Chicken & Wild Rice Soup
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Soup
Cuisine: Universal
Serves: 8 cups
Ingredients
  • 3?4 cup dry wild rice, rinsed
  • 21?2 cups water
  • 2 strips thick-sliced bacon, diced
  • 8 oz. mushrooms
  • ½ cup diced onion
  • ¼ cup diced carrot
  • ¼ cup diced celery
  • ¼ cup all-purpose flour
  • 2 Tbsp. dry sherry
  • 4 cups chicken broth
  • 1 tbsp chicken base
  • 2 cups shredded cooked chicken
  • 2 tsp. minced fresh thyme
  • ½ cup milk
  • ½ cup half and half
  • Salt and black pepper to taste
Instructions
  1. Simmer the wild rice in water in a saucepan, covered, over medium heat until grains are tender and start to split open, about 45 minutes. Remove rice from heat and drain any excess liquid.
  2. Simmer the chicken breast in water with 1 tbsp of chicken base, till done. Shred the chicken.
  3. Cook bacon in a large pot over medium heat until crisp; reserve drippings. Drain bacon on a paper-towel-lined plate.
  4. Add mushrooms to the bacon drippings; saute over medium-high heat until soft, 5 minutes. Reduce heat to low and add onion, carrot, and celery. Cook until onion is translucent, about 5 minutes. Stir in flour and cook 1 minute.Add the sherry, scraping up any browned bits. Stir in broth.
  5. Put all in a large pot add the cooked wild rice, chicken, and thyme. Bring soup to a boil, reduce heat to medium-low, and simmer 10 minutes. Add milk, cream,and bacon; season with salt and pepper. Gently simmer soup, without allowing it to boil, until heated through.

 

 

Spanish Rice

Spanish Rice

Spanish food is quite different from that of many other European countries in that it makes heavy use of rice; a staple that is more commonly associated with Asian countries. In order to understand exactly why the Spanish use rice so much in their cuisine it is beneficial to recount the history of Spanish rice. Spain was ruled by the Moors, who in turn were heavily influenced by the cuisine and culture of Muslim Arabs form the Middle East. It is widely believed that it was the Moors who laid the foundation stone in the history of Spanish rice by introducing it to the local population. By the time the Moors were expelled from Spain more than 700 years after they first arrived, rice had already developed a long established history among the Spanish people who were not prepared to abandon it.

The fact that rice came to the Spanish from the Moors is supported with linguistic evidence. The Spanish word for rice is ‘arroz’ which seems to come directly from the Arabic word for rice which is ‘al- ruzz’.

Spanish Rice Today

Today the term Spanish rice is often used to denote a specific dish that is served as a side dish made from white rice, tomatoes, garlic, onions, parsley, cilantro as well as a few other ingredients. One common cooking method for Spanish rice is to saute the rice until golden brown and cook it in chicken broth. Vegetables including carrots and peas or corn may also be used depending on the recipe.

Spanish rice is a popular dish in the Southwest of the United States, where it often features liberal portions of grilled and stewed vegetables. The version of Spanish rice cooked throughout South America tends to be more standardized, often with just enough tomato and chili to provide the characteristic reddish orange color and a smoky, garlic and onion taste. It is frequently served as a side dish alongside other Venezuelan and other South American Cuisine.