Pan Roasted Cherry Tomato Rice

A simple side dish of fiber filled brown rice, a good serving of cottage cheese and deliciously sweet pan roasted cherry tomatoes. 

Ingredients:

2 cups cooked brown rice

1/2 cup cottage cheese

10-12 black olives, halved

1/2 tsp dry oregano

2 cups cherry tomatoes

pinch of sugar

1 tsp olive oil

1 tsp minced garlic

salt and black pepper to taste

1/4 tsp dry minced onion

1/4 tsp red pepper flakes

In a deep skillet heat olive oil to medium high then add the tomatoes and a pinch of sugar. After 8-10 minutes the tomatoes will start to burst. Add garlic for 1 minutes. De-glaze the pan with a little water or broth. Add the rest of the ingredients and stir all together. Transfer to a microwave safe baking dish and heat through in the microwave. Serves 4 

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Pineapple Brown Rice

A simple, savory side dish that pairs well with so many plates, especially fish or chicken.

Ingredients:

1 tsp olive oil

3 tbsps diced bell pepper

1 tsp minced garlic

1/4 cup diced fresh pineapple

1/8 tsp turmeric

1/8 tsp black pepper

1/4 tsp smoked paprika

1 cup brown rice

2 cups pineapple juice, broth or water

1/2 cup chopped spinach 

Heat oil in a skillet to medium high and add the bell pepper and pineapple, stirring for 2-3 minutes. Add the garlic and cook 30 seconds then add the rice and stir to coat. Next add the turmeric, black pepper and smoked paprika along with the liquid of your choice. Bring to a boil then reduce heat, cover and simmer for 20 minutes. Remove from heat and stir in the spinach. Cover for 2 minutes then serve. Serves 4

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One Pot Chicken and Rice

One pot chicken and rice, perfect for your busy weekend or weeknight dinner. Smoked paprika and pineapple juice team up along with some other kitchen staples to give you a tasty, practically hands-off meal.

Ingredients:

3/4 lb boneless, skinless chicken thighs or breasts

3/4 cup uncooked rice

1 tsp oregano

1 tsp smoked paprika

1/2 tsp dry minced onion

1/2 tsp garlic powder

salt and pepper to taste

1 tbsp olive oil

1/2 cup chopped onion

1 1/2 tsps butter

3/4 cup chicken broth

1/2 cup pineapple juice

Rinse the rice with cold water until the water runs clear. Set aside. Mix the oregano, smoked paprika, dry minced onion, garlic, salt and pepper together (reserve 1 tsp of the mix) and coat the chicken with the mixture. Heat olive oil in a skillet to medium high heat. Add the chicken and cook 3 minutes on each side then remove to a plate. Add butter to the pan then add the onion and cook until soft. Stir in the rice to lightly toast, 1-2 minutes. Pour in the broth, juice and add 1 tsp of the reserved spice mix to deglaze the pan. Bring to a boil then reduce heat to a simmer. Sit the chicken on top of the rice and spoon some liquid over the chicken. Cover and cook on medium low heat for 15 to 20 minutes or until the rice is cooked.

Serves 2-3

Adapted from: thedinnerbite.com

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Pumpkin Bacon Risotto

Don't throw out that Halloween pumpkin! This seasonal risotto is a perfect fall entrée or side dish. Worth the time it takes to create this creamy, hearty comfort food. You can't rush this one.

Ingredients:

4 slices of bacon

3/4 cup diced onion 

10 oz fresh diced pumpkin 

1 cup arborio rice

2 tsps minced garlic

1/4 cup parmesan 

5 cups broth (vegetable, chicken or beef)

2 tbsps olive oil

Black pepper to taste

1 tsp dry thyme

Cook bacon until crispy then remove and drain on paper towels. Toss diced pumpkin with the bacon fat and spread on a lined baking sheet. Roast at 425°F for 15 minutes, toss then return to oven for another 5 minutes.  

 

Bring broth to a simmer in a saucepan and keep hot.

 

In same pan that bacon was cooked in heat olive oil to medium high and cook diced onion 3 minutes before adding garlic for 1 minute. Add the rice stirring to coat with oil then add 1/3 cup hot broth scraping the brown bits off the pan. Cook until broth is evaporated then add 1/2 cup more broth. Repeat in this manner adding 1/2 cup broth and cooking until evaporated until all 5 cups of broth have been added and rice is tender.

 

When pumpkin is roasted reserve about half for garnish. Then with the remaining half mash half of that with a fork and stir that and the diced into the rice. 

 

Stir in parmesan, black pepper and thyme.

Serve topped with reserved diced pumpkin, crumbled bacon and more parmesan. 

Serves 4

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Mexican Sausage, Black Beans and Rice

Check out this one pot meal and use plant based sausages if you want to keep it vegetarian.

Ingredients:

1/2 lb Mexican or Italian sausage, sliced

1 onion, diced

2 tbsps olive oil

3 tsps minced garlic

1 bell pepper, diced

1 1/2 cups uncooked rice

4 cups chicken or vegetable broth

2 tsps ground cumin

1/2 tsp turmeric

1/4 tsp black pepper

pinch of red pepper flakes

2 tsps hot sauce

1/2 cup kernel corn

19 oz (540ml) can black beans, rinsed and drained

 

Heat the oil in a large skillet to medium. Add the onion and pepper and cook for 3-5 minutes then add the garlic for 30 seconds before adding the sausage slices. Brown the meat 5-6 minutes then add the rice. Stir and heat 1-2 minutes then pour in the broth. Add the seasonings, corn, black beans and hot sauce. Bring to a boil and scrape any brown bits off the bottom of the pan, then reduce heat to a simmer and cook uncovered for 15-20 minutes.

Finally, still  on low temp, cover for 10-15 until most of the liquid is absorbed.

Serves 4

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Chili Oil Rice

Quick and easy! And this savoury, not too spicy chili fried rice is made even easier if you have leftover cooked rice! 

Ingredients:

1 cup white rice

2 cups water

2 tbsps vegetable oil

2 tbsps spicy chili oil

 

If using day old cooked rice use about 3 1/2 cups.

If you don't have leftover rice, bring the water and rice to a boil together then simmer for 15-20 minutes or until all the water has been absorbed. Set aside to cool, or even better, chill for a few hours in the fridge.

Next, heat the vegetable oil and spicy chili oil together in a skillet or wok. Add the cooked rice, stir together breaking up clumps and heat through about 5 minutes. 

Spoon it onto plates to serve or press into a cup and turn out onto a plate.

Makes 4 servings

It goes great with Pineapple Chicken and Sausage. Recipe link right here:

https://www.hotandcoldrunningmom.ca/2024/04/pineapple-chicken-and-sausage.html 

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Buttery Baked Brown Rice

Such an easy little side! Just combine all the ingredients and pop in the oven.

Ingredients:

3/4 cup beef broth

3/4 cup water

2 tbsps dry onion soup mix

1 cup brown sticky rice

1/4 cup butter

First place the rice in a colander and rinse well with cold water. Preheat oven to 350°F and oil a 1.5L or about 1.5 quart size baking dish. Add the rice, broth, water and onion soup mix to the baking dish and stir to combine. Top with dabs of butter, cover and bake for 30 minutes. Then uncover and return to the oven for another 30 minutes.

Fluff and serve.

Makes 4 servings

Served here with Garlic Mushroom Chicken. For the recipe click here:

https://www.hotandcoldrunningmom.ca/2023/11/garlic-mushroom-chicken.html

Adapted from: sweetpealifestyle.com

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Leftover Roast Pork Fried Rice

Anyone who knows me knows I love leftovers! So this recipe is right in my wheelhouse! Leftover pork and leftover rice are converted into a savory meal. 

I used chopped cooked pork roast here, which was very good, but ideally you would want to use leftover Char Siu for restaurant quality pork fried rice results. This is the link to the  recipe I use for Char Siu:

https://hotandcoldrunningmom.blogspot.com/2023/01/easy-homemade-char-siu.html 

Ingredients:

1 - 1 1/2 cups chopped cooked pork

3-4 cups leftover rice (or cook and chill it)

3 tbsps avocado or canola oil, divided

1 tsp sesame oil

1 celery stalk, diced

1 carrot, diced small

1 or 2 radishes, diced small

1/4 cup diced red onion

2-3 tsps minced garlic

1 cup frozen peas and/or edamame

1/4 tsp red pepper flakes

1 tsp fresh minced ginger

2 tbsps soya sauce

2 eggs, beaten

sriracha to taste

some chopped chives

apple cider vinegar

snap peas and garlic scapes to garnish (optional)

Heat 2 tbsps avocado and sesame oils in a large skillet on medium high. Add carrot, radishes, celery and onion and cook 3 minutes. Reduce heat to medium low and add the garlic, stirring for 30 seconds to 1 minute.

Add peas/edamame (I used 1/2 cup of each), red pepper flakes and ginger and heat 1 minute before adding the rice. Spread it out and don't stir for 1-2 minutes. Then stir, spread it out again and don't stir another 1-2 minutes. (Note: using chilled rice helps it to keep from clumping)

Stir in the soya sauce and chopped pork and heat 1 minute.

Spread to the sides of the skillet making a well, then add 1 tbsp of oil. Pour the beaten eggs in the middle and cook for 2 minutes, breaking and scrambling it. Stir into the rice along with the chives.

Add sriracha to taste along with a glug of apple cider vinegar. (Sorry for inaccurate measure of A.C.V. A glug is maybe a teaspoon or 2)

If using snap peas add water into a frying pan and heat to boiling. Add peas for just 1 minute then drain. 

For the garlic scapes, a simple sauté in a bit of oil or butter and they are ready to plate!

Serves 4

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Rice and Black Beans

A classic pairing or rice and black beans that's tasty, healthy and economical. Serve it as a casserole on it's own or alongside fish or chicken.

Ingredients:

1 tbsp vegetable oil

1/3 cup diced onion

1/2 cup diced bell pepper

2 tsps minced garlic

3/4 cup canned black beans (more if not having with a meat protein)

1 tbsp apple cider vinegar

3 dashes Tabasco sauce

1/2 cup chicken broth (vegetable broth if you're keeping vegetarian)

1 tsp ground cumin

2 tsps oregano

salt and pepper to taste

2 1/2 cups cooked white rice (or brown if you want healthier)

fresh parsley

Sauté onion and bell peppers in hot oil for 2 minutes then add the garlic for 1 minute. Add the black beans, apple cider vinegar, Tabasco and broth and bring to a boil. Then simmer, covered, for 5 minutes. Stir in the cumin, oregano, salt, pepper and cooked rice and heat through. Taste and adjust seasonings and Tabasco to your taste.

Garnish with fresh chopped parsley.

Serves 4-6 

We had it with our Island Chicken Legs, recipe link here:

https://hotandcoldrunningmom.blogspot.com/2022/11/island-chicken-legs.html

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Lemon Saffron Rice

Beautiful, bright saffron is a savory seasoning and in this rice dish enhanced by the tang of lemon and a pop of green parsley!

If you follow me you may remember my Turmeric Rice from a few weeks back. Someone commented that it was a poor man's Saffron Rice. Well here's the real deal! While saffron may be pricey it is only used sparingly with turmeric still pumping up the colour. 

Ingredients:

2 cups chicken broth

3/4 cup long grain white rice or basmati

1 tsp onion powder

1/2 tsp garlic powder

1/4 tsp turmeric

juice of 1/2 large lemon

salt and pepper to taste

1/4 tsp saffron (no more or your rice might taste bitter)

2 tbsps fresh chopped parsley

Mix everything except the parsley together in a saucepan. Bring to a boil, then reduce heat cover and simmer 20 minutes. Let sit 5 minutes then fluff with a fork, add the parsley and serve.

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Turmeric Rice

Trying to use more turmeric on account of it's anti-inflammatory and heart healthy benefits. But also, doesn't the colour just pop on the plate?! I even add a little turmeric and black pepper to make golden fried eggs in the morning. 

Ingredients:

3 cups chicken or vegetable broth

1 1/2 cups white rice

2 tbsps coconut oil or butter

1/2 medium onion, chopped

2 tsps minced garlic

1 tsp turmeric

1/2 - 1 tsp salt

1/4 tsp pepper

1/4 tsp cumin

Heat oil in a saucepan to medium heat. Add onion and garlic and sauté 2 minutes. Stir in turmeric then add the rice and mix to coat. Add salt, pepper, cumin and broth and bring to a boil. Reduce heat, cover and simmer for 15 minutes. Remove from heat, wait 5 minutes then fluff and serve.

Makes about 6 servings.

And these pork skewers were simply marinated in tsatziki sauce for 6 hours then onto a 400°F BBQ for 15 minutes 😋

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Caramelized Pork Rice Bowls

Simple preparation, economical and with a taste profile that puts this pork somewhere between sweet, tangy and sensational. You'll want this recipe on heavy rotation! 

Ingredients:

Pork:

1 1/2 tbsps vegetable oil

1/2 cup shredded onion

1" ginger, minced

2 tsps minced garlic

1/2 - 1 tsp red pepper flakes

1 lb ground pork

5 tbsps brown sugar

2 tbsps fish sauce

Rice:

1 cup white long grain rice

1 3/4 cups water

1-2 tbsps fresh chopped parsley

1 1/2 tsps rice or white wine vinegar

1 1/2 tsps sugar

Toppings:

diced cucumber

diced tomato

diced red pepper

edamame beans

sesame seeds

Start cooking the rice because that will take the longest to cook. Bring the water to a boil then add the rice. Reduce heat, cover and simmer for 15 minutes or until rice is tender. Add the chopped parsley then drain. Combine the vinegar and sugar and stir into the rice. Cover and set aside.

While the rice is cooking, prepare the vegetables and start the pork. In a large skillet heat oil on medium high. Add onion and cook 2-3 minutes, then add ginger, garlic and red pepper flakes along with the pork. Cook until no pink remains, about 3 minutes. Don't cook to caramelize just yet. Add the brown sugar and fish sauce.

Stir together then cook on high heat for 2 minutes without stirring. Now you're caramelizing! Stir it up and cook 1 more minute. The pork should be browned and slightly crispy on the smaller bits.

Place a serving of rice and a serving of pork in each bowl, then top with veggies and eat!

Makes 4 servings.

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