Search

Boyd Recipes

Online Recipe File for Joshua & Deb Boyd

Open Search
Tag

rice

Cuban Red Beans & Rice

From Everyday Food

2 tbsp olive oil
1/4 white onion, finely diced
1/4 green bell pepper, finely diced
2 garlic cloves
salt/pepper
1/2 tsp ground cumin
1 tbsp chopped fresh oregano
1 cup long-grain white rice
1 can (15.5 oz) red kidney beans
2 cups chicken broth

In medium sauce pan, sweat onion, pepper, and garlic, until onion is soft.

Season with salt and pepper, add cumin, oregano, and rice. Stir for about a minute on medium till rice looks slightly translucent, then add beans and broth.

Bring to boil, then cover and reduce temp to simmer, 15-20 minutes (don’t open lid at any point in first 15 though).

Top with Cilantro.

0

Lemony Rice

1 tablespoon unsalted butter
1 small onion minced
1 garlic clove minced
1 cup basmati (or white) rice
1 tablespoon lemon juice
Zest from 1 lemon
2 cups chicken broth

In a medium skillet (yes, skillet, fish will later be added) heat butter over medium heat, add in onion and garlic cook and stir until softened. Stir in rice and cook for another minute, then add in lemon juice, lemon zest, and water, bring to a boil then cover and simmer for about 13 minutes.

0

Mussel and Chicken Paella

– 4.5 cups low sodium chicken broth
– 1/2 tsp crushed saffron
– 1 tsp smoked or sweet paprika
– 1 tbsp, olive oil
– 1 pound (about) skin-on chicken thighs
– 6 oz dried chorizo (sliced 1/4″)
– 1/2 medium onion
– 3 garlic cloves
– 2 large tomatoes, diced
– 1.5 cups arborio rice
– 12 mussels
– half pound anduille sausage

Preheat oven to 350.

In a saucepan, combine broth, saffron and paprika. Bring to simmer, then keep warm.

Use either a large oven safe skillet or a dutch oven, either at least 12″.

Heat oil over medium. Season chicken with salt and pepper. Cook chicken, skin side down, until skin is golden. Flip, spoon off all but 1 tsp fat, push chicken to side.

Add chorizo to skillet and cook until browned. Add onion and garlic and cook until softened. Add tomatoes and cook, until thickened

Add rice. Stir to coat thoroughly with mixture. Stir in the hot broth and salt. Arrange chicken evenly on top, making sure rice is submerged. Bring to a boil and cook rice for 8 minutes (stirring occasionally). Nestle mussels in liquid and cook 2 minutes more. Arrange andoulle on top.

Place skillet in oven, and bake until liquid is absorbed, about 10-12 minutes. Let stand 10 minutes before serving.

0

Asian Turkey Meatballs with Carrot Rice

Everyday Food, Nov 2010.

– Coarse salt
– 1 cup long grain white rice
– 1 carrot, shredded
– 3/4 cup bread crumbs
– 1.5 pounds ground turkey or pork
– 3 scallions, white separated from green, both thinly sliced
– 1/4 cup chopped cilantro
– 4 tsp fish sauce
– 4 tsp sriracha
– 4 tsp sugar
– 1 large garlic clove, minced
– 2 tsp vegatable oil
– lime wedges

Preheat oven to 450.

In a medium bowl, combine breadcrumbs and 3tbsp water. Let sit 5 minutes. Add meat, scallion whites, cilantro, fish sauce, sriracha, sugar, garlic, and 1.5 tsp salt. Gently mix to combine and form into 12 meatballs.

In a medium sauce pan, bring 1.5 cups of salted water to a boil. Add rice, stir, and return to a boil. Cover, reduce to a simmer, and cook about 15 minutes. Remove from heat and top with carrot, recover. Let stand 6 minutes, then stir.

While the rice is cooking, in a nonstick skillet, heat 1 tsp oil over medium-high. In batches, brown meatballs on all side (don’t fully cook!). Transfer to a baking sheet and bake until cool through, about 10 minutes.

Serve meatballs with rice, scallion greens, and lime wedges.

0

Spice Rubbed Fish with Lemony Rice

from http://www.muddy-creek-creations.com/2011/01/spice-rubbed-fish-with-lemony-rice.html
and Everyday Food, Jan/Feb 2011

Serves 4

1 tablespoon unsalted butter
1 small onion minced
1 garlic clove minced
1 cup basmati (or white) rice
1 tablespoon lemon juice
Zest from 1 lemon
2 cups chicken broth
1 pounds of a firm white fish (cod) cut into 4 pieces
2 teaspoons of spice rub

In a medium skillet (yes, skillet, fish will later be added) heat butter over medium heat, add in onion and garlic cook and stir until softened. Stir in rice and cook for another minute, then add in lemon juice, lemon zest, and water, bring to a boil then cover and simmer for about 13 minutes.

While rice is cooking prepare spice rub for fish
2 tsp coriander
1/2 tsp ginger
1/2 tsp paprika
1/4 tsp ground cumin
dash ground pepper

rub onto one side of fish, set aside until ready to cook

After 13 minutes lay fish close together on top of rice put the lid back on and cook for another 7 minutes until rice is tender and fish is opaque.

0

Mixed Vegetable Curry

From Everyday Food, Sep ’09

  • 2 in piece of ginger thinly sliced
  • 5 cloves garlic
  • 2 tbsp vegetable oil
  • 1 tsp mustard seed
  • 1 tsp cumin seed
  • 2 large tomatoes, diced
  • 2 medium russet potatoes, peeled and cut into 1/2″ pieces.
  • salt and pepper
  • 1 head cauliflower in florets
  • 1/2 pd okra, stemmed and halved length-wise
  • 3 cups cooked white rice.

Puree giner and garlic with 1/4 c water until mostly smooth.

In a large sauce pace, heat oil over medium high.  Add mustard seed and cumin, cook till fragrant.  Add paste, reduce to medium low and cook, stirring, until most of liquid has evaporated, 5-7 min. Add tomatoes and cook until they begin to break down, about 3 min.

Add potatoes and 3 1/2 C water, 1tsp salt, 1/4 tsp pepper.  Increase heat to high and boil until potatoes are tender, about 12 minutes.  Fold in cauliflower and okra, cover and cook until tender, 9-10 min.

0

Thai Beef with Chiles and Basil over Coconut Rice

Everyday Food, Sep ’09

  • 1 3/4 C jasmine rice (or regular)
  • 1 can coconut milk (or skip and steam the rice in the rice cooker)
  • 2 tbsp + 1 tsp fish sauce
  • 2 tbsl + 1 tsp soy sauce
  • 1 tsp sugar
  • 1 tbsp vegetable oil
  • 3 garlic cloves, chopped
  • 3 long hot pepper or red jalapenos chiles, seeded, sliced into 2″ matchsticks
  • 1.25 pd ground beef sirloin (or lamb, turkey, pork, or chicken)
  • 1 cup loosely packed torn fresh basil leaves
  • lime wedges

If using coconut rice: In a med saucepan, combine rice, coconut milk, 3/4c water and 1/2 tsp salt.  Cover.  Boil, reduce to simmer and cook until rice is tender and liquid absorbed, about 25 min.

Combine fish sauce, soy sauce, sugar and set aside.

Heat skillet or wok over high.  Add garlic and half the chiles. Cook stirring constantly.  Add meat and break up with wooden spoon until completely browned.  Add soy mixture and cook another 30 seconds.  Add remaining chiles and soy mixture.  Server over rice with lime wedges.

0

Crockpot Jambalaya

  • 1 pound skinless/boneless chicken breast in 1 in. pieces
  • 1 pound andouille sausage, 1 in. pieces
  • 28 oz. can diced tomatoes with juice
  • 1 large onion, chopped
  • 1 large green bell pepper, chopped
  • 1 cup chopped celery
  • 1 cup chicken broth
  • 2 tsp. dried oregano
  • 2 tsp. dried parsley
  • 2 tsp. Cajun seasoning
  • 1 tsp. Cayenne pepper
  • 1/2 tsp. dried thyme
  • 1 pound raw shrimp, peeled/deveined
  • 16 oz. frozen okra
  • 2 cups rice

DIRECTIONS

1. In a slow cooker, mix everything but okra and shrimp and cover.
2. Cook 7 to 8 hours on Low, or 3 to 4 hours on High.
3. Stir in okra during last hour of cook time. Stir in the shrimp
during the last 30 minutes of cook time.
4. Serve with crusty baget bread.

0

Arroz Con Pollo

Originally from Cooks Illustrated Sep/Oct ’06

  • 6 medium garlic cloves, minced or pressed
  • table salt
  • 1/2 teaspoon dried oregano
  • 1 tablespoon plus 2 teaspoons distilled white vinegar
  • Groud black pepper
  • 8 bone-in, skin-on chicken thighs (3.5-4 pounds).
    Boneless skinless also work.
  • 2 tablespoons olive oil
  • 1 medium onion, choped fine (about 1 cup)
  • 1 small green pepper, stemmed seeded and chopped fine (about 1/4 cup)
  • 1/4 teaspoon hot red pepper flakes
  • 1/4 cup fresh minced cilantro leaves
  • 1 (oz.) can tomato sauce
  • 1 3/4 cups low sodium chicken broth
  • 1/4 cup water
  • 3 cups medium grain rice
  • 1/2 cup olives, pitted and halved (manzanilla, green recommended)
  • 1 tablespoon capers
  • 1/2 cup jarred pimentos, cut into 2 by 1/4″ strips (I skipped this)
  • lemon wedges for serving.

Oven rack in middle, preheat to 350 degrees.

In a large bowl place garlic and 1 teaspoon salt.  Mix to make a smooth paste.  Add oregano, 1 tablespoon vinegar and 1/2 teaspoon black pepper to garlic paste.  Stir to combine.  Place chicken in bowl with marinade.  Coat chicken pieces evenly with marinade.  Set aside for at least 15 minutes.

Heat 1 tablespoon oil in Dutch over over medium heat until shimmering (we used a small stock pot, this meant having to switch to a glass casserole dish later for the oven).  Add onion, green pepper, and pepper flakes.  Cook stirring until vegetables begin to soften, 4-8 minutes. Add 2 tablespoons cilantro; stir to combine.  Push vegetables to sides of pot and increase heat to medium-high.  Add chicken to clearing in
center of pot, skin side down, in even layer.  Cook, without moving chicken, until outer layer of meat becomes opaque, 2-4 minutes.  Flip chicken and cook on second side until opaque.  (note, fully done chicken here will mean overcooked chicken later, so don’t do it).  Add tomato sauce, broth, and water.  Sit.  Bring to simmer, cover, reduce to medium-low, and simmer for 20 minutes.

Add rice, olives, capers, and 3/4 tsp salt, stir well.  Bring to simmer, cover, then move to oven (here is where you switch to a glass casserole if using a non-oven safe pot).  After 10 minutes, stir chicken and rice once from bottom up.  Return to oven, wait 10 minutes, then repeat, adding 1/4 cup water it rice appears dry or pot is beginning to burn. Return to oven, cook until rice has absorbed all liquid and is
tender, but still holds its shape and temperature of chicken registers 175, about 10 minutes longer.

Using tongs, remove chicken from pot, replace lid, and set pot aside. Remove and discard the chicken skin.  Pull meat of bones in large chucks.  Remove fat or dark veins from chicken pieces.  Place chicken in a large bowl and toss with remaining tablespoon olive old and 2 teaspoons vinegar, 2 tables spoons cilantro and pimentos.  Season with salt and pepper to taste.  Place chicken on top of rice, cover and let stand until warmed again.  Serve.

0

Blog at WordPress.com.

Up ↑