rice

Course: 

 

  • 3 cups chicken broth
  • 1 pinch saffron 
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 1 red bell pepper, chopped
  • 4 to 6 cloves garlic, chopped
  • 1 tablespoon ground cumin
  • 1 tablespoon smoked paprika
  • cayenne pepper
  • 1½ cups rice
  • 1½ pounds boneless, skinless chicken thighs, cubed
  • salt, black pepper, and cayenne pepper to taste
  • chopped parsley for garnish

Chicken Paella

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Course: 
  • 1 pound medium-sized shrimp, peeled and deveined, shells reserved
  • 1 medium-size onion, quartered
  • 1 celery stalk, cut into thirds
  • 1 carrot (optional), peeled and cut into thirds
  • 4 sprigs fresh Italian flat leafed parsley
  • Kosher salt
  • 5 cups water
  • 1 clove garlic, chopped
  • 2 tablespoons butter
  • ¼ cup chopped onions
  • 1 cup Arborio rice
  • ½ cup dry white wine
  • 1 fresh or canned plum tomato, peeled, seeded, and diced
  • ¾ cup finely grated Parmesan cheese (optional)

Stanley Tucci's Risotto with Shrimp

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Course: 
  • 1 pound fresh or frozen broccoli florets
  • 1 small onion, minced
  • 1 cup long-grain rice (not parboiled or instant), washed
  • 1½ cups Cream of Celery Soup (preferably home made)
  • 4 tablespoons butter, cut into pieces
  • 1 teaspoon onion soup mix
  • Pepper
  • 1½ cups water or chicken stock
  • ½ pound Velveeta, shredded

 

Broccoli, Rice, and Cheese Casserole

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Course: 
  • 4 tablespoons bacon drippings
  • 5 tablespoons butter
  • 1 small yellow onion, diced
  • 1 cup diced celery (inner leaves included)
  • 2 garlic cloves, minced
  • 2 tablespoons plus 1 teaspoon
  • kosher salt or more to taste
  • 2 cups canned organic whole plum tomatoes, undrained, chopped
  • 2 cups chicken stock
  • 2 tablespoons pepper vinegar or cider vinegar (if you use cider vinegar, add a pinch of red pepper flakes)
  • 1¼ teaspoons freshly ground
  • black pepper
  • ¼ teaspoon dried thyme
  • 2 bay leaves
  • 2 dried chiles de arbol, chopped, or a pinch of red pepper flakes
  • 2 cups long-grain rice
  • ½ pound andouille or chorizo sausage, grilled and sliced ½ inch thick
  • 1 pound shrimp, peeled, deveined, and cut into bite-size pieces if large

Savannah Red Rice

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Course: 
  • 1¼ cups chicken broth 
  • 1/2 cup long-grain white rice 
  • Salt and pepper 
  • 4 (5- to 7-ounce) bone-in chicken thighs, trimmed 
  • 1 teaspoon vegetable oil 
  • 1 small onion, chopped fine 
  • 2 garlic cloves, minced 
  • 3/4 teaspoon minced fresh thyme or ½ teaspoon dried 
  • 1/4 cup dry white wine 
  • 2 tablespoons chopped fresh parsley 

Chicken and Rice

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Course: 
  • 2 large cloves garlic, finely chopped
  • 3 tablesoons chopped fres parsley
  • 6 tablespoons olive oil
  • 1/2 pound cleaned shrimp, cut into bite-sized pieces
  • salt and pepper to taste
  • 6 cups chicken or fish stock
  • 1 yellow onion, finely chopped
  • 2 cups medium-grain rice 
  • 1/2 cup dry white wine
  • 2 tomatoes, peeled, seeded, and choppet
  • (about 1 cup)
  • 1/2 pound crabmeat, picked over

Risotto with Crab and Shrimp

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Course: 
  • 1/2 cup (1 stick) butter or margarine
  • 6 chicken leg quarters or breast quarters
  • ¼ cup all-purpose flour
  • 1 bunch green onions, finely chopped (white and green parts)
  • 1 large yellow onion, finely chopped
  • 5 cloves garlic, minced
  • 1 (8-ounce) can tomato sauce or diced tomatoes
  • 4 cups water
  • 2 bay leaves
  • 1/4 teaspoon dried thyme leaves, or 1 teaspoon chopped fresh thyme
  • 2 pounds whole fresh or frozen (thawed) okra
  • salt and black pepper to taste

Note: Fresh thyme is best, dried will do but get leaves not the ground thyme. Canned whole or diced tomatoes are better quality, puree if you prefer sauce consistancy.

Creole Chicken With Okra

Creole Chicken With Okra

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Course: 

Maque Choux Sauce

  • 6 ears of fresh yellow or white corn, husks and silk removed
  • 4 strips smoked bacon
  • 1 cup diced yellow onion
  • 1/2 cup diced celery
  • 1/2 cup diced green bell pepper
  • 2 cloves garlic, minced
  • 1 tablespoon unsalted butter
  • 2 large ripe tomatoes, peeled, seeded and diced
  • 1 cup diced green onion tops
  • 1/2 cup goat’s milk or low-fat milk
  • 1 tablespoon cayenne pepper
  • Dash of hot sauce
  • Kosher salt and freshly ground black pepper
  •  

Chicken-stuffed Bell Peppers

  • 4 large green bell peppers
  • Water, for boiling
  • 1/2 fresh lemon
  • 4 tablespoons olive oil
  • 1/2 cup diced yellow onion
  • 1/2 cup diced red bell pepper
  • 1/2 cup diced celery
  • 2 pounds ground chicken
  • 1 cup unseasoned bread crumbs
  • 1 cup cooked Louisiana long grain white rice, such as Supreme
  • 2 large eggs, beaten
  • 2 tablespoons Cajun seasoning
  • Dash of hot sauce
  • 1 tablespoon kosher salt
  • 1 tablespoon freshly ground black pepper

Chicken Stuffed Bell Peppers With Maque Choux

Chicken Stuffed Bell Peppers With Maque Choux

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Photography courtesy of George Graham

 

Course: 
  • 3 tablespoons Spanish olive oil
  • 1 pound head-on jumbo shrimp, deheaded, peeled, and deveined, or 1/2 pound jumbo shrimp without heads, peeled and deveined
  • 2½ teaspoons sweet pimenton (smoked Spanish paprika)
  • 2 teaspoons salt
  • 4 ounces firm Spanish chorizo, sliced into 1/4-inch half-moons
  • 1 cup small-diced onion
  • 1 cup small-diced red bell pepper
  • 1 cup small-diced green bell pepper
  • 2 tablespoons minced garlic
  • 2 teaspoons saffron threads, crumbled between your fingers
  • 2 cups short-grain rice, such as Valenciano or California Pearl
  • 5 cups Shrimp Stock, clam juice, or fish stock
  • 1 pound manila clams, well scrubbed and purged 
  • 1/2 cup fresh or frozen green peas
  • 1 pound mussels, well scrubbed and debearded 3 tablespoons chopped fresh parsley

Emeril's Paella

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Course: 
  • 1/2 cup oil
  • 1/2 cup flour
  • 1 lb ground beef
  • 1 lb ground pork
  • 1/2 lb ground pork liver
  • 1 red or green bell pepper, chopped
  • 3 onions,, chopped
  • 4 stalks celery, chopped
  • salt, black pepper and cayenne pepper to taste
  • 1 bunch green onion tops, chopped
  • 1/2 cup parsley, minced
  • 3 cups rice cooked

Cajun Rice

Cajun Rice

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