Rice Archives - The Yummy Bowl

Cilantro Lime Rice

Julia | The Yummy Bowl — Wed, 18 Oct 2023 20:41:15 +0000

Cilantro Lime Rice - Bursting with zesty lime and cilantro, this fluffy rice is a perfect side for Mexican or Asian dinners. Pair it with fish, chicken, meat, tacos, or burritos for a simply delicious meal!

This rice recipe is almost a mandatory accompaniment to any of our family’s Mexican food dinner nights. Whether we’re making Taco Dinner Board, Sweet Potato Tacos, Vegan Meat Tacos, or Healthy White Bean Chicken Chili, a bowl of this fluffy rice is always on the table.

The instructions for this rice cooking are very easy to follow and you’ll have a perfect side dish ready in less than 30 minutes! I also like to freeze it to have read ahead of time.

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Ingredients

Rice - we are using basmati rice (long grain) and cooking it via the ''absorption method''. If you want to use another type of rice then the end result may not turn out as in the pictures.
Cilantro - for the key flavor, use fresh cilantro, or switch to parsley or basil if you prefer.
Lime - citrus brings a lively taste; you can use lime, lemon, or orange juice.
Garlic - garlic enhances the dish's flavor and makes it stand out. You can add ½ cup of finely diced onion to the mix too!

How To Make Cilantro Lime Rice

Rinse the rice under cold water in a fine-mesh sieve until it runs clear. Drain well before cooking. Alternatively, soak the rice in a bowl of water for up to 30 minutes to reduce starch.

Heat olive oil in a large skillet and saute garlic until fragrant.

Add uncooked rinsed rice, season with salt and pepper, and toast for 2-3 minutes.

Pour in broth, reduce heat, add lime zest, and simmer with a lid for 20-25 minutes.

Remove from heat, add lime juice, and let it sit for 10 minutes.

Fluff with a fork, stir in cilantro, and serve as a side dish or with various meals.

Serve warm as a side dish, in Buddha bowls, tacos, burritos, with fish and etc.

How To Cook Cilantro Rice In Rice Cooker

Put rinsed rice, water (following the manufacturer's guidelines), salt, and optional oil into the rice cooker.
Close the lid, plug it in, and start cooking according to the manufacturer's instructions.
Once done, mix in cilantro, black pepper, lime juice, and sauteed garlic. Adjust the salt to your taste and serve it hot or at room temperature.

Storing and Reheating Instructions

Cool the cooked rice, then portion it into zip-top bags or airtight containers and freeze for 2-3 months. When needed, thaw at room temperature and reheat in a skillet or microwave.

Leftover rice stays good for 3-4 days in an airtight container or resealable freezer bag in the fridge.
Freeze cooked rice for up to three months in an airtight container or resealable freezer bag.
Reheat rice in a pot over medium heat with a teaspoon of water, stirring to prevent sticking, or use a microwave until hot.
Frozen rice can be added directly to hot dishes or thawed in the fridge overnight and reheated.

Serving Suggestions

Our favorite ideas on how to serve cilantro rice:

Does This Taste Like Chipotle Cilantro Rice?

It's a Chipotle-inspired recipe, but the addition of garlic gives this rice an extra burst of flavor.

More Delicious Rice Recipes

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Recipe

How To Make Cilantro Lime Rice

Presenting you the new kind of rice - Cilantro Lime Rice, with zesty lime and cilantro flavors, tender, fluffy rice makes a great side dish for a Mexican or Asian Dinner party. Use it as a side dish for baked fish, chicken, meat, or with tacos and burritos. Simply delicious!

Course Side Dish

Cuisine Mexican, Tex-Mex

Keyword chipotle rice, cilantro rice, lime cilantro rice

Prep Time 5

Cook Time 25

Total Time 30

Servings servings

Calories 151kcal

Author Julia | The Yummy Bowl

Ingredients

1 cup white basmati rice uncooked, properly rinsed
1-2 teaspoon fresh minced garlic
1 large lime zested
2 teaspoons lime juice freshly squeezed
1 ½ teaspoon salt or to taste
⅛ teaspoon black ground pepper or use chili pepper mix for a little heat
¼ cup cilantro finely diced
2 cups chicken or vegetable broth or water
olive oil for cooking

Instructions

Heat olive oil in a large skillet and cook garlic.
Add rice, season with salt and pepper, and toast for 2-3 minutes.
Pour in broth, reduce heat, add lime zest, and simmer with a lid for 20-25 minutes.
Remove from heat, add lime juice, and let it sit for 10 minutes.
Fluff with a fork, stir in cilantro, and serve as a side dish or with various meals.

Notes

Instead of garlic powder, you can use 1 fresh garlic clove, minced, and paste-like. But every garlic is different and if yours is way too strong use less or go for garlic powder. Personally, I don't like fresh garlic taste with a simple dish as rice but it's a personal preference.

For Extra flavor I like to add in a little Vegeta seasoning. This is a universal all-purpose seasoning blend (usually yellow), made from vegetables, herbs, and spices. But if this is not available where you are located, I'd recommend dry vegetable or chicken bouillon cube (bio/organic preferred).

My favorite way to use this rice is in Buddha Bowls and as a side with Sweet Potato and Kale Tacos and Vegan Meat Tacos

Nutrition

Calories: 151kcal

Note: Nutrition information is estimated and varies based on products used.

Full Nutrition Disclaimer can be found here.

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The post Cilantro Lime Rice appeared first on The Yummy Bowl.

Yellow Rice

Julia | The Yummy Bowl — Sat, 02 Mar 2024 07:38:39 +0000

This flavorful Yellow Rice is light, fluffy, and quick to make. Steamed in savory chicken broth and seasoned with garlic and turmeric, it's a fantastic side dish ready in just 20 minutes!

It’s the perfect side to go with air fryer ribs, baked trout or caramelized cabbage.

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Ingredients

Long-grain rice - I used basmati rice but an equal amount of jasmine rice can also be used for similar results.
Turmeric powder - a crucial ingredient in this recipe, though you can substitute a small amount of saffron to add color to the rice.
Butter - you can also use coconut oil. Butter not only adds delightful flavors to the rice but also contributes to achieving that perfect soft and fluffy texture!
Onion, garlic - sauté these aromatics in butter to maximize their flavor before coating the rice with this heavenly mixture.
Chicken stock - you can use vegetable stock or any other preferred broth. Using stock ensures that each grain of rice absorbs flavor, significantly enhancing the overall outcome.
Sal, pepper - use to taste, if the butter and broth are high in sodium use just a little as needed.

The full recipe and ingredients can be found in the recipe card below this post.

Rinse the rice before cooking to remove debris and starch.

How To Make Yellow Rice

STEP 1: Heat butter in a skillet over medium heat until melted. Sauté onion and garlic until fragrant, about 1-2 minutes.

STEP 2: Stir in turmeric powder, then add rice, ensuring even coating and light toasting.

STEP 3: Pour in stock, season with salt and pepper, then mix well and bring to a boil. Reduce heat, cover with a lid, and simmer for 15 minutes.

STEP 4: Remove from heat and let it rest for 5 minutes before fluffing with a fork. Garnish with chopped parsley and serve. Enjoy!

Any leftovers can be easily used in fried rice!

Tips

Avoid stirring rice while it cooks to prevent it from becoming mushy. After cooking, let it rest for 5 minutes before fluffing with a fork.
Keep the lid closed until the rice is fully cooked and rested to retain steam for optimal results.
Use a heavy pot with a tight-fitting lid to prevent steam from escaping. Alternatively, seal the pot with foil before covering it with the lid.
Brown rice - I don't suggest using brown rice for this yellow rice recipe as it has a longer cooking time and requires different liquid proportions. However, if you're comfortable substituting brown rice for white rice, you can try it, though I haven't tested it myself.
Allow the rice to rest for a minimum of 5 minutes before fluffing it with a fork. After the timer goes off, remove the rice from the heat and keep it covered for approximately 5-10 minutes. This resting period enables the rice to soak up any remaining moisture, yielding a tender and fluffy texture.

Freezing And Storing Instructions

To Store. Leftover cooked rice can be stored in an airtight container for up to 4 days in the fridge or 3 months in the freezer.
To Reheat. To reheat, sprinkle with water, cover with plastic wrap, and microwave on medium power for a few minutes. Alternatively, reheat in a saucepan on the stovetop. If frozen, thaw overnight in the fridge before reheating.

More Rice Recipes

Recipe

How To Make Yellow Rice

This flavorful Yellow Rice is light, fluffy, and quick to make. Steamed in savory chicken broth and seasoned with garlic and turmeric, it's a fantastic side dish ready in just 20 minutes!

Course Main Course, Side Dish

Cuisine Asian, Middle Eastern

Keyword how to make yellow rice, turmeric rice, yellow rice

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

Calories 116kcal

Author Julia | The Yummy Bowl

Ingredients

1 cups basmati rice or your choice of long-grain rice, rinsed and drained
1 tablespoon unsalted butter or coconut oil
2 tablespoon onion finely diced
3 garlic cloves minced
½ teaspoon turmeric powder
1 ½ cups chicken stock or vegetable stock
¼ teaspoon salt or to taste
A pinch of black pepper or to taste
parsley for garnish optional

Instructions

Heat butter in a skillet over medium heat until melted. Sauté onion and garlic until fragrant, about 1-2 minutes.
1 tablespoon unsalted butter, 3 garlic cloves, 2 tablespoon onion
Stir in turmeric powder, then add rice, ensuring even coating and light toasting.
½ teaspoon turmeric powder, 1 cups basmati rice
Pour in stock, season with salt and pepper, then mix well and bring to a boil. Reduce heat, cover with a lid, and simmer for 15 minutes.
1 ½ cups chicken stock, ¼ teaspoon salt, A pinch of black pepper
Remove from heat and let it rest for 5 minutes before fluffing with a fork. Garnish with chopped parsley and serve. Enjoy!
parsley for garnish

Notes

To Store. Leftover cooked rice can be stored in an airtight container for up to 4 days in the fridge or 3 months in the freezer.
To Reheat. To reheat, sprinkle with water, cover with plastic wrap, and microwave on medium power for a few minutes. Alternatively, reheat in a saucepan on the stovetop. If frozen, thaw overnight in the fridge before reheating.

Nutrition

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Note: Nutrition information is estimated and varies based on products used.

Full Nutrition Disclaimer can be found here.

The post Yellow Rice appeared first on The Yummy Bowl.

Vegetable Fried Rice

Julia | The Yummy Bowl — Tue, 28 Feb 2023 02:16:39 +0000

With every bite, you'll savor the delicate crunch of fresh vegetables, perfectly cooked rice, fluffy scrambled egg, and the burst of simple flavors that create a delicious dish. Serve this Vegetable Fried Rice as a side dish to any meal or add protein of choice to make it a complete meal.

⭐ It tastes great with Chili Garlic Shrimp, Chicken Lettuce Wraps and Crispy Tofu.

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Why It's Yummy

Quick and easy.
Low calorie and suitable for kids as a meal on its own, with or without protein addition.
Make it a full dinner. Add protein of choice: chicken strips or cubes, ground beef, pork, tofu, white fish or shrimp. Cook these separately and add to the dish.
Perfect side dish for whatever.

Ingredients

Vegetables - I like to cut carrots, bell peppers, and bok choy into small bite-sized cubes. And lots of sliced scallions instead of regular onion.
Plain Rice - Short or long grain rice? Long grain rice: Jasmine rice is what most restaurant use. Basmati rice is more rare but also common. Short grain rice: ok to use, but is more starchy than long grain rice.
Soy Sauce - we used gluten-free soy sauce aka tamari which is a Japanese soy sauce made by fermenting soybeans and is gluten-free. Compared to regular soy sauce, it’s darker and has less salt.
Egg - large eggs but for more fluffy yellow eggs, use egg yolks instead.

The full recipe and ingredients can be found in the recipe card below this post.

📋 JULIA'S TIP: if you can’t find gluten-free soy sauce (tamari), use one of these alternatives: coconut aminos, fish sauce, or Worcestershire sauce.

Vegetable Fried Rice - My Version

What this recipe is: my own version of something between Chinese fried rice and vegetable rice pilaf. This recipe uses simple ingredients, just veggies, rice and soy sauce.
What this recipe isn't: an authentic Chinese Egg Fried Rice or traditional Pilauf.
Feel free to add your spin with more Asian cuisine-inspired sauces or make it pilaf style by cooking the rice in meat or vegetable broth and adding your favorite herbs and seasonings.

How To Make Vegetable Fried Rice

Whisk together the eggs in a small bowl. Set aside.

Heat up a nonstick skillet over medium-high heat until very hot. Add cooking oil.

Fry the vegetables (carrots, scallions, bell pepper, bok choy), until just softened (just 1-2 minutes), and season with black pepper and a little salt.

Push the veggies on one side of the pan and pour in the beaten eggs. Use a spatula to scramble the eggs into small pieces.

Once cooked, stir everything together.

Stir in the rice, and soy sauce, and toss until it's hot and fully coated in sauce and mixed with the veggies and eggs.

Taste for seasoning and add extra soy sauce, salt or black pepper if needed. Serve with more scallions on top. Enjoy!

What Rice To Use For Egg Fried Rice

In short: Any short or long-grain rice that has been cooked, either in a rice cooker, multicooker, boiled or steamed to ‘’al dente’’ which means a little drier and not sticky.

A day-old rice (leftover rice): best results
Freshly cooked rice: If cooled and dried correctly, will give great results too. Just don't overcook it and you’ll be fine.
Pre-cooked packaged rice: as a backup option, but I highly recommend cooking the rice yourself as it is fresh and healthy this way without any preservatives.

Once the rice is cooled and stored, it is easier to work with as it is dryer, less starchy, and shouldn’t become clumpy once fried again with veggies.

Day-old rice will absorb the sauce and moisture from the veggies better without becoming overly sticky.

Tips For The Best Vegetable Fried Rice

A day-old rice is preferred but not essential. Use same-day freshly cooked rice that has been cooled and refrigerated.
For this recipe, you don’t need to soak the rice, however, you need to wash/rinse it until the water runs clear. Not properly washed rice will be clumpy and is simply not healthy as it contains bacteria that can survive cooking. Washed rice will result in a fluffy and al dente texture.
Keep it healthy by adding plenty of fresh seasonal veggies from local market (or frozen veg that can have even higher nutrition profile than fresh).
Cook the dish over medium-high or high heat. Similar to wok-style cooking, cook it on high just until veggies become softened and egg fluffy. Lower heat will only make your rice and veggies stick to each other and the pan. I prefer a nonstick skillet but if you cook the fried rice in a large wok pan then I highly recommend using the highest heat. This is a very quick stir fry that takes you only 3-5 minutes to cook.
Let the rice sit a bit on the bottom of the pan between the stirs. It will create more texture and make the recipes crispy like from takeaway.
Keep it light - use low sodium soy sauce and add more salt if necessary towards the end of cooking.

What To Serve With Fried Rice

Egg fried rice makes a perfect traditional Asian-style breakfast on its own. Serve with more sauces or toppings. I mentioned a couple in this paragraph: Variations.

Serve it as:

A Side Dish: with pork chops, napa cabbage, wraps, fish, tuna, eggplant.
As a Main: add some protein of choice either meat or make it all vegetarian (add beans, lentils, tofu, tempeh or seitan (not GF))

Freezing And Storing Instructions

To Store. For the best flavor, consume within 3-4 days. Store in an airtight container in the fridge.
To Freeze: Freeze up to 1-2 months in an airtight container/sealable bag in the freezer. Make sure to squeeze out any air from the bag. Thaw in the fridge and cook immediately.
To Reheat: Reheat in the pan until piping hot. For health and safety reasons avoid reheating rice meals more than once.

What Are Some Good Egg Fried Rice Vegetables?

Peas, snap peas, frozen peas
Carrots
Green beans (any type)
Fresh or frozen Corn or baby corn
Cauliflower or Broccoli florets
Bean sprouts, mung beans or any sprouts really
Chili peppers
Fresh spinach, basil or kale
Zucchini, butternut squash, pumpkin
Celery
Kimchi - stir in some kimchi towards the end of cooking. Delicious!

Variations

Tasty additions: crispy onions, sesame seeds, toasted nuts, especially Peanuts. or dried fruit if you going for pilaf style.
Vegan: scrambled tofu and tempeh are my favorite, I like to use these instead of ground chicken when making my popular Thai Basil.
Other Protein choices: fish (we love shrimp), beef, ham, pork, and sausage, or for leaner options try turkey or chicken breast. I like to use ground meat for this kind of dish as I did in my Chicken Cabbage Skillet recipe.
Salted or unsalted Butter or Ghee: makes everything taste simply better but for a healthy option, use good virgin olive oil.
Sesame oil: as a finishing touch add a drizzle of toasted sesame oil to your fried rice. You can make your own or order through Amazon.
Fruit: add grilled or fresh pineapple cubes to make it Thai style rice.
Hot sauce: Valentina, Sriracha or flavored oils such as Chili Oil.
Asian inspired flavors: Oyster sauce, Teriyaki sauce, Fish sauce, Mirin, White rice vinegar.
You can make same rice with rice noodles and adding more soy sauce, delicious!
Low calorie: skip the rice and use cauliflower rice or cooked quinoa instead

By Cuisine

You can easily adjust this recipe to make your own homemade version of a traditional takeaway inspired from around the world:

Indian fried rice: otherwise known as Indian pilaf. Popular combinations include ghee, mustard seeds, lots of fresh garlic and chilis, cumin, coriander, curry, and turmeric powder that makes the rice turn beautiful yellow color. It can be with or without veggies.
Indonesian fried rice: traditional Nasi Goreng is often made with kecap manis (sweet soy sauce), shrimp paste, chilis, chicken, or seafood and served with cucumbers, tomatoes, prawn crackers or satay skewers.
Chinese fried rice: combine garlic, onion, veggies, soy sauce, oyster sauce, fish sauce, and toasted sesame oil.
Japanese fried rice: aka Yakimeshi is very similar to Chinese but Japanese fried rice is made using with short-grain rice, such as sushi rice, yielding a chewy texture. Popular recipes include the addition of ham, veggies, and kewpie mayo.
Korean fried rice: or Bokkeumbap is often made with kimchi, bacon, eggs, veggies, gochujang, soy sauce, and oyster sauce.
Filipino: aka Sinangag, is simple rice with lots of garlic and eggs.
Jamaican-style rice: Scotch bonnet pepper, dried kidney beans, ginger, coconut, and lots of seasonings.

Favorite Rice Recipes

Recipe

Vegetable Fried Rice Recipe

With every bite, you'll savor the delicate crunch of fresh vegetables, perfectly cooked rice, fluffy scrambled egg and the burst of simple flavors that create a delicious dish. Serve this Vegetable Fried Rice as a side dish to any meal or add protein of choice to make it a complete meal.

Course Main Course, Side Dish

Cuisine American, Asian

Keyword egg fried rice, vegetable fried rice recipe, vegetable rice recipe

Prep Time 10

Cook Time 5

Total Time 15

Servings portions

Calories 271kcal

Author Julia | The Yummy Bowl

Ingredients

3 cups cooked rice (its about 1 ½ cup uncooked rice)
3 large eggs
¼ cup bell peppers cubed
3 tablespoons sliced scallions or green onions just white part, green for serving
¼ cup carrot cubed
3 tablespoon low sodium soy sauce or tamari
2 small bok choy cabbage chopped
black pepper to taste

Instructions

Whisk together the eggs in a small bowl. Set aside.
Heat up a nonstick skillet over medium-high heat until very hot. Add cooking oil.
Fry the vegetables (carrots, scallions, bell pepper, bok choy), until just softened (just 1-2 minutes), and season with black pepper and a little salt (or leave as is and season later once soy sauce is added).
Push the veggies on one side of the pan and pour in the beaten eggs. Use a spatula to scramble them into small pieces. Once cooked, stir everything together.
Stir in the rice, soy sauce, and toss until it's hot and fully coated in sauce and mixed with the veggies and eggs.
Taste for seasoning and add extra soy sauce, salt or black pepper if needed. Serve with more scallions on top. Enjoy!

Notes

To Store. For the best flavor, consume within 3-4 days. Store in an airtight container in the fridge.
A day old rice is preferred but not essential. Using same-day freshly cooked rice is totally fine if the rice has been cooled and refrigerated.
For this recipe, you don’t need to soak the rice, however, you need to wash/rinse it until the water runs clear. Not properly washed rice will be clumpy and is simply not healthy as it contains bacteria that can survive cooking. Washed rice will result in a fluffy and al dente texture.
Cook the dish over medium-high or high heat. Similar to wok-style cooking, cook it on high just until veggies become softened and egg fluffy. Lower heat will only make your rice and veggies stick to each other and the pan. I prefer a nonstick skillet instead of a wok. If you do use a wok, make sure you are using the highest heat. This is a very quick stir fry that takes you only 3-5 minutes to cook.
Does rice have to be cold for fried rice? Yes, for best results it is better to use cooked and cooled rice. Cook the rice using steaming, boiling or rice cooker method. Cool it first and then refrigerate it until cold. When frying, use medium-high heat and a non-stick pan. If you are worried that rice clumps together it is best to avoid wok, especially if you are a beginner.

Nutrition

Note: Nutrition information is estimated and varies based on products used.

Full Nutrition Disclaimer can be found here.

You'll Also Love

The post Vegetable Fried Rice appeared first on The Yummy Bowl.