This spicy brown rice is sure to give your meal a kick-start! It pairs nicely with beans, beef or any other hearty meal!
Spicy Brown Rice
- 1½ cups brown rice
- 2¾ cups vegetable stock
- ¾ tsp turmeric
- ¾ tsp paprika
- ⅓ tsp cumin
- ¾ tsp crushed red pepper
- 2 tsp onion powder
- ¼ tsp garlic powder
Combine all ingredients in a rice cooker and cook on the “brown rice” setting.
If you prefer to cook this on the stovetop, combine all ingredients in a saucepan. Bring to a simmer, cover and cook for about 45 minutes or until all the liquid has been absorbed.
Hack: Store leftovers in the refrigerator for up to 5 days or freeze in a tightly sealed container for up to 12 months.
Did you know? While brown and white rice contains about the same number of carbs, brown rice offsets that number with a good dose of fiber and many other nutritional benefits!
Suggestion: Serve this rice with Red Bean Casserole!
Herbed jasmine rice is a savory vegan side that will hold up to any main course. Use your rice cooker to make it an easy and hands-off treat!
Herbed Jasmine Rice
- 1½ cup vegetable broth
- ¾ cup uncooked jasmine rice
- ½ yellow onion, minced
- ¼ tsp salt
- ¼ tsp black pepper
- 1 clove garlic, minced (1 tsp)
- ¼ tsp dried rosemary
- ¼ tsp dried sage
- ¼ tsp dried thyme
- 1 bay leaf
Add vegetable broth into the inner pan of a rice cooker.
Rinse rice to remove the starch coating. Add to broth along with onion, salt, pepper, garlic, rosemary, sage, thyme and the bay leaf.
Place the inner pan into the rice cooker and close the lid. Program cooker on the white rice setting and allow it to cook.
Let rice sit for 10 minutes after the cycle is done. Remove bay leaf, fluff with a fork and serve.
Hack: Rice can be cooked on the stove in a saucepan. Combine all ingredients and bring to a boil over medium heat. Lower temperature to low and cook, covered, for 20 minutes or until all water is absorbed.
Hack: Place leftover rice while still warm (to retain moisture) in serving-size containers and freeze for future use.
Have you ever wondered about how rices differ and the best ways to use them? Check it out here!
Dehydrated onions and garlic can be used in this recipe!
Suggestion: This rice pairs beautifully with cranberry mustard pork tenderloin!
Omurice is just a fancy name for rice omelette and I think this Japanese Omurice (Rice Omelette) is one of Japan’s best-kept secrets!
Japanese Omurice (Rice Omelette)
- 1 tbsp vegetable oil
- ½ cup cooked rice, cold
- ½ cup onion, chopped
- ¼ cup ketsup
- 1 tsp soy sauce
- ½ cup shredded cooked chicken (2.5 ounces)
- 2 eggs
- 1 tbsp milk
Heat 1 tbsp oil in saute pan or wok over medium heat. Add rice and onions and saute until onion is translucent (4-5 minutes).
Add ketchup and soy sauce. Cook until ketchup begins to caramelize.
Add chicken and cook just until warmed through. Remove from pan and set aside.
Coat pan with cooking spray.
Beat eggs with milk in a small bowl until well combined. Pour into the saute pan and allow it to spread over the bottom of the pan. Cover and allow eggs to cook undisturbed until set (4-5 minutes).
Remove cover and arrange rice chicken mixture on one side of the omelette. Fold over and slide onto the plate.
Hack: Store leftover omelette in the refrigerator for up to 3 days. Reheat in the microwave or skillet for 1-2 minutes, just until warmed through.
Hack: As with all fried rice, cold leftover rice gives the best results.
Hack: If using raw chicken, cut into 1” cubes and allow 3-5 minutes to cook (until all pink is gone).
Hack: Although chicken is traditional in this dish, use whatever leftover protein you have on hand!
Although ketchup is considered an American obsession, it originated in Asia as a thin sauce made from fermented fish!
Use any leftover rice for this dish, such as baked rice pilaf or easy vegetable rice!
Spicy Spanish rice is a classic side dish that is loved by many (including me!). Adjust the spices to make this dish as hot (or not) as you want!
Spicy Spanish Rice
- 2 tbsp butter
- ½ onion
- 1 green pepper, minced
- 1 jalapeno pepper, minced
- 1 cups rice
- 1 clove garlic, minced (1 tsp)
- 1 tsp chili powder
- 1` tsp ground cumin
- 1 tsp dried oregano
- ½ tsp chipotle powder
- ½ tsp cayenne powder
- ½ tsp salt
- 1 tbsp lemon juice
- 2 cups chicken or vegetable stock
- 1 cup tomato sauce
Melt butter in a large saucepan over medium heat. Add onion, green pepper and jalapeno pepper. Cook until softened slightly, 3-4 minutes.
Add rice and toss to coat with butter. Cook, stirring constantly, until rice is toasted, 2-3 minutes.
Add garlic, chili powder, cumin, oregano, chipotle powder, cayenne powder and salt. Cook, stirring constantly, until fragrant.
Stir in lemon juice, stock and tomato sauce. Cover, turn heat to high and bring to boil.
Turn heat to medium-low and allow to simmer until all liquid is absorbed, 18-20 minutes.
Fluff with fork and serve.
Hack: Frozen chopped onions and peppers can be used in this recipe.
Hack: Dehydrated vegetables can be used in this recipe!
Hack: Store leftovers in the refrigerator for up to 5 days or freeze serving-sized portions for up to 3 months.
This spicy Spanish is a healthy and low-fat addition to your menu!
Suggestion: This rice dish would pair nicely with homemade chili beans or Cuban pulled chicken!