Tag: rice dish
- 1 pound jumbo shrimp, tails taken off
- 2 tablespoons extra virgin olive oil
- ½ cup chimichurri sauce
- 1 cup coconut milk
- 1 cup chicken broth
- 1 cup rice
- 1 cup frozen petit peas, thawed
- Juice of one lemon
- ½ cup cilantro, chopped
Heat a large saucepan with the olive oil. Add the shrimp and sauté for a minute. Take them out on a platter and sprinkle some salt. Cut the shrimp in half and keep aside.
Add the chimichurri sauce into the pan and saute for a minute. Add the coconut milk and chicken broth. Bring to a boil. Add the rice and bring to a boil. Lower the heat as holes begin to appear on the surface. Cover the pan and cook for 15 minutes. Add the peas and shrimp on top and cover with lid.
Cook for another 10 minutes or till the shrimp is fully cooked. Mix well and add salt, lemon juice and cilantro. Mix well and serve hot.
I love making one pot meals- they are easy to make, easy to clean and usually very tasty. The dish needs to be cooked properly in order to taste really really good. This one is a winner. Since I made the tomatillo sauce from La Esquina, I wanted to make a delicious one pot meal out of it. I realized I had done all the work already.. all the flavor was in the sauce including garlic, onions and cilantro. I just needed to figure out how I was going to use it.
I decided on a rice dish. I bought some cod and sauteed the filets in a heavy saucepan. I then sauteed the green sauce in the same pot to retain the fish flavor. I added the rice and the broth. I topped it all with the fish and peas… that was it! Before I knew it, I had a delicious one pot meal. I served it with a big green salad and some Malbec rose!
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Once in a while I get amazed with the recipes I come up with- yes, I realize that is not very modest of me.. its a good thing I really like myself.
I digress- this is a delicious rice dish with mushrooms.. it can be a side dish or the star.. either way, its a winner!
- ½ cup cilantro, chopped
- ½ cup dill, chopped
- 4 green onions
- 3 to 4 garlic cloves
Add the cilantro, dill, green onions and garlic to a processor. Process till smooth. Keep aside.
- 2 tablespoons extra light olive oil
- 2 teaspoons cumin seeds
- 1 10 oz pack of Cremini mushrooms, sliced
- 1½ cups basmati rice
- 3 cups mushroom or chicken broth
Heat a wide saucepan with the olive oil. Add the cumin seeds and the green sauce. Saute on medium heat, stirring constantly for 3 to 4 minutes. Add the mushrooms and sauté for another 3 to 4 minutes. Add the rice and sauté on medium heat for a minute. Add the broth and salt. Bring to a boil and simmer for 5 minutes. Cover with lid and lower the heat and cook for another 15 to 20 minutes.
Although I didn’t serve this rice with the fish tacos and bean salad, I think it would go really well with that meal.
This dish is probably the simplest to make and has tons of flavor. The two main ingredients are fresh cilantro and dill.
I always have a huge bunch of cilantro in my fridge. When you bring a bunch home, the key is to wash the cilantro and spread it on your countertop over a thick towel. Let it dry completely- then roll it up in some paper towels and store in a zip lock bag. It keeps in my crisper for a long time and is ready whenever I need it- which is almost everyday.
I have started keeping dill in my fridge as well- I love it’s earthy flavor in rice dishes, curries and especially paired with fish or shrimp. In fact, this summer I am growing some in my backyard. I can’t wait to pick some and add it to a fresh salad- yum!
Anyway, back to the rice dish. You simply make your rice – I like to cook mine in chicken broth to give it an extra boost of flavor. Once the rice is almost done, add some frozen peas on top and place the lid back on. The peas will thaw and soften and won’t over cook. Once the rice is room temperature, add the cilantro and dill- that is it. It is super simple, but the flavor is unbelievable.
Try it with a grilled meal outside- it will go perfectly well with some grilled chicken!
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I had volunteered at Sia’s school to cook something for the healthy table at the fair. The foods at that table have had vegan, ethnic and healthy desserts in the past. I initially thought of baking a healthy bread or the chocolate zucchini bread I posted a few days ago- but then I thought maybe I should make a one pot rice dish instead – and maybe even a vegetarian one. The recipe on this blog calls for chicken broth but I made it with water for the fair. I decided to make a pulao, which is a rice dish that can include vegetables, beans or meat. I usually make a pulao with vegetables or meat- I thought maybe I should do an Indian version of rice and beans. Mexican and Indian flavors have so much in common, especially cumin, cilantro and the chilies. I wanted to include the cilantro sauce my grandma used to add to her pea rice dish. It is such a great way to give great flavor to the rice- cilantro, onion and garlic are blended and cooked with cumin before basmati rice is added. It is delicious! I decided to combine the two cuisines and come up with a one pot meal! I am in love with one pot meals- they are so convenient, especially if they are kid friendly. In this case, the rice has the protein from the beans- so I would pair it with a salad and call it a day. My daughter does not like salad dressing, so she eats lettuce without anything! – how weird it that?? I guess whatever works for her- I tell her she is missing out on all the delicious salad dressings out there but then she doesn’t like ketchup either! I digress- the rice dish was a big hit at the fair. I added raisins to it- I can’t help myself- I love the sweet juice right in the middle of the savory cilantro and garlic flavor. I was a little concerned about some people not liking the sweet with the savory but I think it was okay. The kids and adults enjoyed it!