Category: Rice

Categories
Black Beans Corn Mexican Peppers Recipes Rice Vegetarian

Stuffed Tri-Color Peppers

Spice up your week with these easy, healthy Stuffed Tri-Color Peppers filled with rice and beans.

Ingredients

  • 1 cup rice, cooked
  • ½ cup black beans, canned, washed drained
  • ½ cup corn, frozen
  • ½ cup tomato sauce ( tomato- basil flavor)
  • 1 tsp oregano
  • 1 tsp black pepper
  • 1 tsp curry powder
  • ½ cup Mexican style cheese, shredded
  • 1 tsp olive oil

Directions

  1. Cut the top off the peppers, remove the seeds, coat with oil and grill for about 10 minutes till they are soft.
  2. Add some oil to a pan and saute the corn till it thaws. Then add tomato sauce, black beans, oregano, curry powder, black pepper and heat through. Add rice and mix well.
  3. Stuff the peppers with the rice and vegetable mixture. Top with cheese and bake at 350F for 10 minutes.
Categories
Asian Gluten-Free Indian Recipes Rice Vegetarian

Lemon Rice

Add some sunshine to your plate with this tangy, easy lemon rice.  

Ingredients

  • 2 cups long grain white rice, cooked
  • 1 cup green peas, frozen
  • 2 Tbsps lemon juice
  • ½ tsp turmeric
  •  ½ tsp black mustard seeds
  • ½ tsp jalapeno, minced
  • ½ tsp black gram dhal (optional)
  • 1/3 cup peanuts, roasted (optional)
  • ½ tsp salt
  • 1/3 cup cilantro, chopped
  • 1 tsp canola oil

Directions

  1. Heat oil with the mustard seeds, black gram dhal and turmeric till the mustard pops.
  2. Add peas, 1/8 tsp salt and sauté for about 2-3 minutes.
  3. Add the peanuts, 1/8 tsp salt the rice and lemon juice. Turn off heat and mix well.
  4. Sprinkle cilantro on top.
Categories
Recipes Rice

3-Step Gluten-Free Spiced Lentil Rice

This 3-Step Gluten-Free Spiced Lentil Rice is a delight to the senses. It is an easy version of the Indian pongal /kichidi. This goes well with a brown gravy or plain yogurt!

Ingredients

  • 1 cup white rice
  • 1/2 cup lentils
  • 2 cups water
  • 1 tsp cumin seeds
  • 5 whole black peppers
  • 1/2 tsp salt
  • 1/2 tsp butter

Directions

  1. Cook rice and lentils with water and salt for 20-30 minutes.
  2. Dry roast cumin seeds and whole black peppers, separately for about 10 seconds each. Crush coarsely and mix together.
  3. Add the crushed spice mixture to melted butter and mix with rice.