Grains and Rice
4 recipes found
One-Pot Paneer Pilaf
Meaty hunks of seared paneer let this pilaf hold its own as a satisfying vegetarian meal. Frozen cauliflower and peas keep the prep work to a minimum while frizzled onions, toasted tomato paste and aromatic garam masala add layers of flavor to this one-pot meal. To ensure distinct, fluffy grains, thoroughly rinse the rice and let it soak briefly while you prep other ingredients. For the best flavor and texture, look for an aged and parboiled basmati rice but regular basmati will work, too.
Nurungji (Scorched Rice)
People forget that rice isn’t just a blank canvas; it has a unique flavor all its own, whether it’s jasmine, basmati or sushi rice, or any other kind you and your family love. Scorching it helps you taste its nuance. Also known as socarrat in Spanish cuisine (when it crisps on the bottom of a paella pan) or tahdig (in Persian households), among many other names, scorched rice is a natural byproduct of cooking rice in a pot over fire. This simple recipe extends the life of leftover rice to achieve that crisp, tender rice, a lovely treat that doesn’t require the time it takes to tenderize uncooked grains.
Chicken Arroz Rojo
This colorful and satisfying one-pot dish is a variation on classic arroz rojo and makes it a complete meal by adding juicy chicken thighs. Caramelized tomato paste and fresh tomato give the rice its signature reddish hue; the dish is studded with sweet golden corn and black beans for pops of vibrant color, flavor and texture. Tossing cubed boneless, skinless chicken pieces with fragrant oregano and cumin before cooking adds another dimension of flavor. Leftovers are wonderful tucked and rolled in flour tortillas for tasty burritos the next day; you can add scrambled eggs for a breakfast version.
One-Pot Chicken Arroz Rojo
This colorful and satisfying one-pot dish is a variation on classic arroz rojo and makes it a complete meal by adding juicy chicken thighs. Caramelized tomato paste and fresh tomato give the rice its signature reddish hue; the dish is studded with sweet golden corn and black beans for pops of vibrant color, flavor and texture. Tossing cubed boneless, skinless chicken pieces with fragrant oregano and cumin before cooking adds another dimension of flavor. Leftovers are wonderful tucked and rolled in flour tortillas for tasty burritos the next day; you can add scrambled eggs for a breakfast version.