Type what you have

Ingredients

• ✓ white rice
• chicken breast
• salt
• pepper
• olive oil
• onion
• garlic
• serrano chile
• cilantro
• green pea
• corn
• red bell pepper
• chicken broth
• potato

Instructions

1. 1 Season the chicken with salt and pepper. Heat the olive oil in a large, heavy pot over medium-high heat. Stir in the onion, garlic, and serrano chili; cook until the onion has softened, about 1 minute. Add the chicken, and continue to cook for 5 minutes.
2. 2 Stir in the cilantro, peas, corn, and red pepper; cook for 1 minute. Pour in the chicken broth, potatoes, and rice. Bring to a boil, then reduce heat to medium-low, and simmer until the chicken is opaque and the potatoes are tender, about 40 minutes.

By Jose Mendoza

Ingredients

• ✓ white rice
• chicken broth
• chicken chunk
• cream of chicken soup
• lemon juice

Instructions

1. 1 Combine broth and chicken chunks in a large pot; bring to a boil. Add rice; simmer until rice is tender, 15 to 20 minutes.
2. 2 Stir in condensed soup and lemon juice. Cook, stirring occasionally, until soup is hot, 5 to 10 minutes.

By kaylahess

Ingredients

• ✓ white rice
• dill pickle
• black olive
• onion
• salt
• green bell pepper
• raisin
• tomato juice
• shrimp
• mayonnaise

Instructions

1. 1 Place rice in a medium-size mixing bowl. Mix pickles, olives, onion, salt, green pepper, raisins and tomato juice into the rice. Stir well and let mixture stand 5 minutes.
2. 2 Mix shrimp and mayonnaise into the mixture, toss lightly and serve.

By Wilma Scott

Ingredients

• ✓ white rice
• olive oil
• onion
• garlic
• broccoli
• celery
• baking potato
• vegetable broth
• green lentil
• curry powder

Instructions

1. 1 Heat the oil in a stock pot over medium heat. Add the onion, garlic, broccoli and celery; cook and stir until tender. Meanwhile, peel the potato and heat in the microwave for 5 to 10 minutes, or until tender. Transfer the potato and vegetables to a food processor and blend until smooth. Return to the pot and bring to a boil.
2. 2 Add the cooked rice, lentils and curry powder. Simmer over low heat, covered, until lentils are soft, about 45 minutes.

By Emily

Ingredients

• ✓ white rice
• water
• egg
• olive oil
• chicken breast
• olive oil
• vinegar
• salt
• pepper
• tomato
• broccoli
• pea
• corn kernel

Instructions

1. 1 Bring water to a boil in a medium saucepan. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Remove from heat, and set aside to cool.
2. 2 Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Cool, peel, and slice.
3. 3 Heat 1 tablespoon of oil in a skillet over medium-high heat. Cook chicken, stirring occasionally, until no longer pink and juices run clear.
4. 4 Whisk remaining oil, vinegar, salt, and pepper together in a small bowl until lightly emulsified; set aside. Place tomatoes, broccoli, peas, and corn together in a large mixing bowl; toss to combine. Add chicken, eggs and rice, and toss again. Cover, and refrigerate for at least 1 hour before serving. Toss with dressing to coat just before serving.

By Colleen

Ingredients

• ✓ white rice
• chicken broth
• onion
• red bell pepper
• carrot
• celery
• jalapeno pepper
• parsley
• chili powder
• garlic
• oregano
• turkey

Instructions

1. 1 Bring chicken broth, onion, bell pepper, carrots, celery, jalapeno pepper, rice, parsley, chili powder, garlic, and oregano to a boil in a large pot. Cover, reduce heat, and simmer until vegetables and rice are tender, about 25 minutes. Add turkey; simmer until turkey is heated through, about 10 minutes more.

By GarageRock

Ingredients

• ✓ white rice
• water
• ground beef
• green bell pepper
• onion
• beef broth
• tomato
• tomato soup
• mushroom

Instructions

1. 1 Bring water and rice to a boil in a medium saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
2. 2 Meanwhile, heat a large pot over medium-high heat. Add ground beef, bell peppers, and onion; cook and stir until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
3. 3 Add broth, crushed tomatoes, tomato soup, and mushroom pieces to the pot; bring to a boil. Reduce heat to medium-low, cover the pot, and simmer soup, stirring occasionally, until vegetables are tender, 30 to 40 minutes.
4. 4 Stir cooked rice into soup, breaking clumps into individual grains; cook until rice is hot, about 5 minutes.

By bigwolverine

Ingredients

• ✓ white rice
• water
• rice vinegar
• salt
• nori seaweed
• cucumber
• imitation crab leg
• cream cheese
• ginger root

Instructions

1. 1 Gather all ingredients.
2. 2 Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Stir in rice vinegar and salt. Allow to cool completely.
3. 3 Lay out seaweed sheets. Moisten hands with water, then spread cooled rice evenly on each sheet, leaving a 1/2-inch gap along one edge, lengthwise. Arrange strips of cucumber, imitation crabmeat, and cream cheese on top of the rice in a straight line along the side opposite the gap. Roll up sushi from the toppings to the seaweed sheet's exposed end.
4. 4 Using a sharp wet knife, slice each roll into 5 or 6 pieces. Serve with minced ginger on the side.

By Samantha

Ingredients

• ✓ white rice
• leek
• chicken
• bay leaf
• garlic
• prune
• water
• kosher salt
• black pepper
• thyme

Instructions

1. 1 Cut off the leek tops (the dark green, fibrous parts) and wash well. Set aside the leek bottoms.
2. 2 Put clean leak tops in the bottom of a large pot. Place chicken on top and add bay leaf, garlic, dried plums, and 3 quarts water. Set over high heat until it starts to simmer. Reduce heat to medium-low or low and simmer gently, occasionally pushing the chicken under the liquid with tongs, for 1 hour 15 minutes.
3. 3 Meanwhile, prepare leek bottoms by trimming off the root ends and slicing them in half lengthwise. Turn leeks and cut crosswise into ½-inch slices. Transfer to a large bowl and fill with cold water so leeks are floating. Toss with your hands to loosen dirt. Grab leeks with your hands, shake gently to remove water, and transfer to another bowl. Place in the refrigerator until needed.
4. 4 Carefully lift chicken with two forks, let liquid drain from the cavity, and place it in a bowl. Separate meat from skin and bones. Tear meat into bite-sized pieces put in the refrigerator until needed.
5. 5 Place skin and bones back into the pot and gently simmer for 1 more hour.
6. 6 Set a colander in a bowl. Use a skimmer spoon to transfer all solids from the broth to the colander. Discard solids and transfer any broth back to the pot.
7. 7 Add half of the sliced leeks to the pot with salt, pepper, and rice. Simmer, stirring occasionally, for 1 hour, skimming some fat off if you want and adding more water if it's reducing down too much.
8. 8 Add remaining sliced leeks, chicken, and thyme. Simmer over medium-low for 20 minutes. Taste and adjust seasonings. Serve.

By John Mitzewich

Ingredients

• ✓ white rice
• water
• iceberg lettuce
• cucumber
• avocado
• imitation crabmeat
• wasabi powder
• mayonnaise
• soy sauce
• rice wine vinegar
• sugar
• sesame oil

Instructions

1. 1 Place rice and water in a small saucepan, and bring to a boil. Cover, reduce heat to low, and simmer for 20 minutes, or until rice is tender. Set aside to cool.
2. 2 In a large serving bowl, toss together the lettuce, cucumber, avocado and imitation crabmeat. Stir in cooled rice. In a small bowl, stir together the wasabi powder, mayonnaise, soy sauce, rice vinegar, sugar and sesame oil. Toss salad with dressing (recommended), or serve with dressing on the side.

By TARA LYON

Ingredients

• ✓ white rice
• butter
• linguica sausage
• onion
• green bell pepper
• red bell pepper
• black pepper
• basil
• oregano
• bean
• water

Instructions

1. 1 Melt butter in a large, heavy pot over medium-high heat; add linguica, onion, bell peppers, black pepper, basil, and oregano. Sauté until vegetables are very tender, 10 to 15 minutes.
2. 2 Stir beans into linguica-vegetable mixture; cook until beans are softened, about 5 minutes.
3. 3 Pour in water; stir in rice. Cover the pot, reduce heat to low, and simmer until rice is tender and liquid is completely absorbed, 20 to 25 minutes.

By Cathy Chace

Ingredients

• ✓ white rice
• water
• black bean
• tomato
• cheddar cheese
• green onion
• vegetable oil
• vinegar
• jalapeno pepper
• white sugar
• salt
• avocado

Instructions

1. 1 In a saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Remove from heat and chill.
2. 2 In a large bowl, mix together the rice, beans, tomato, cheese and green onion.
3. 3 In a small bowl, whisk together the oil, vinegar, peppers, sugar and salt. Pour over the rice mixture and toss to coat. Cover and refrigerate salad for 30 minutes. Top with avocado just before serving.

By Terri

Ingredients

• ✓ white rice
• water
• chicken broth
• chicken breast
• carrot
• celery
• onion
• chicken bouillon
• salt
• pepper

Instructions

1. 1 Combine 4 cups water and chicken broth in a large saucepan over high heat; bring to a boil. Add chicken, carrots, celery, onion, and bouillon cubes. Reduce the heat to low, cover, and simmer until vegetables are tender, about 15 minutes.
2. 2 Add rice and up to 1 cup water if necessary; simmer until rice is tender, about 15 minutes. Season with salt and pepper.

By Gary Coveney

Ingredients

• ✓ white rice
• water
• smoked sausage
• onion
• green bell pepper
• celery
• tomato
• beef broth
• pineapple
• brown sugar
• garlic powder
• black pepper
• cornstarch

Instructions

1. 1 Bring 4 cups water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid is absorbed, 20 to 25 minutes.
2. 2 Place sausages and remaining 1/2 cup water in a large skillet over medium heat, cover, and cook until heated through, about 5 minutes. Thinly slice sausages.
3. 3 Return sausages to the skillet. Add onion, bell pepper, and celery; cook over medium heat until vegetables start to soften, about 5 minutes.
4. 4 Stir tomatoes, beef broth, pineapple cubes, brown sugar, garlic powder, and black pepper into sausage mixture; cook and stir until sugar has dissolved and mixture comes to a simmer.
5. 5 Whisk reserved pineapple juice and cornstarch together in a small bowl until smooth; stir into sausage mixture. Cook until sauce thickens, about 2 minutes; serve over rice.

By Ralph

Ingredients

• ✓ white rice
• water
• vegetable oil
• lemon juice
• wine vinegar
• chive
• tarragon
• sugar
• salt
• almond
• raisin
• mandarin orange segment
• onion
• celery
• green pepper
• green pea

Instructions

1. 1 Bring water and rice to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes. Cool rice for at least 30 minutes, stirring several times; transfer to a large bowl.
2. 2 Whisk oil, lemon juice, vinegar, chives, tarragon, sugar, and salt together in a separate bowl until sugar and salt dissolve; pour over rice and stir to combine.
3. 3 Stir almonds, raisins, Mandarin oranges, onion, celery, bell pepper, and peas into rice mixture; toss to combine.
4. 4 Cover and refrigerate until chilled, at least 1 hour.

By Diana S

Ingredients

• ✓ white rice
• garlic powder
• oregano
• cumin
• cilantro
• onion
• celery
• carrot
• green chile
• tomato sauce
• green chile pepper
• tomato
• chicken broth
• salt
• garlic powder
• cumin
• egg
• bread crumb
• ground beef

Instructions

1. 1 Make the meatballs: Mix ground beef, uncooked rice, bread crumbs, egg, cumin, garlic powder, and salt together in a large bowl until well combined.
2. 2 Start the soup: Bring chicken broth to a boil in a large stockpot over medium heat.
3. 3 Meanwhile, form 1 1/2-tablespoon portions of the beef mixture into 1-inch meatballs.
4. 4 When chicken broth is boiling, reduce the heat to a simmer. Drop in meatballs and simmer until cooked through, about 20 minutes.
5. 5 Add diced tomatoes, tomato sauce, and diced chiles; stir in carrots, celery, onion, cilantro, cumin, oregano, and garlic powder. Simmer soup until vegetables are cooked and flavors are blended, about 1 hour.

By Punky

Ingredients

• ✓ white rice
• water
• cinnamon stick
• soy milk
• sugar
• vanilla extract

Instructions

1. 1 Place 2 cups water and 1 ⅓ cups rice in a blender; pulse until rice is roughly ground. Add 3 cups water and cinnamon sticks to the blender; blend until cinnamon sticks are broken into pieces. Pour rice mixture into a large pitcher.
2. 2 Place remaining 5 cups water and remaining 1 ⅓ cups rice in the blender; blend until rice is roughly ground. Add to the pitcher.
3. 3 Cover the pitcher; refrigerate, 4 hours to overnight.
4. 4 Strain mixture through a sieve into another pitcher or bowl; discard solids.
5. 5 Stir soy milk, sugar, and vanilla extract into mixture; chill until ready to serve.

By Vanessa Megan

Ingredients

• ✓ white rice
• water
• milk
• white sugar
• cinnamon stick
• salt

Instructions

1. 1 Combine water and rice in a bowl; soak at least 30 minutes.
2. 2 Bring water and rice to a boil in a saucepan; reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
3. 3 Stir milk, sugar, cinnamon stick, and salt into rice; simmer until thick and the consistency of pudding, about 20 minutes. Discard cinnamon stick before serving.

By CookieJar

Ingredients

• ✓ white rice
• olive oil
• onion
• green bell pepper
• celery
• garlic
• black bean
• salt
• black pepper

Instructions

1. 1 Heat oil in a frying pan over medium heat. Add onion, bell pepper, celery, and garlic and saute until softened, 5 to 7 minutes. Stir in black beans with their juices, salt, and pepper. Saute until some of the liquid evaporates, 3 to 5 minutes. Stir in rice.
2. 2 Cover and let simmer until vegetables are soft and flavors have melded, about 15 minutes.

By Nat May

Ingredients

• ✓ white rice
• olive oil
• onion
• green bell pepper
• garlic
• salt
• tomato paste
• kidney bean

Instructions

1. 1 Heat oil in a large saucepan over medium heat. Sauté onion, bell pepper, and garlic. When onion is translucent, add salt and tomato paste. Reduce heat to low and cook, 2 minutes. Stir in beans and rice.
2. 2 Pour liquid from beans into a large measuring cup and add enough water to reach a volume of 2 1/2 cups; pour into beans. Cover and cook on low, 45 to 50 minutes, or until liquid is absorbed and rice is cooked.

By Chris Barila

Ingredients

• ✓ white rice
• olive oil
• onion
• garlic
• salt
• cumin
• cayenne pepper
• vegetable broth
• black bean

Instructions

1. 1 Gather all ingredients.
2. 2 Heat oil in a saucepan over medium-high heat. Add onion; cook and stir until onion has softened, about 3 minutes.
3. 3 Add rice, garlic, salt, cumin, and cayenne. Cook and stir for 2 to 3 minutes to lightly toast the rice and warm the spices until fragrant.
4. 4 Add vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer until liquid is absorbed and rice is tender, about 20 minutes.
5. 5 Stir in black beans and cook until warmed through, 2 to 3 minutes.
6. 6 Serve and enjoy!

By Eileen Mintz

Ingredients

• ✓ white rice
• water
• potato
• vegetable oil
• bread crumb
• beef top sirloin
• salt
• egg
• onion
• tomato
• red chile pepper
• olive oil

Instructions

1. 1 Bring 4 cups water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
2. 2 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain. Cool until easily handled, about 5 minutes. Cut into 1/2-inch slices.
3. 3 Heat 1/4 cup vegetable oil in a deep skillet. Cook sliced potatoes in batches until golden brown, about 2 minutes per side. Drain on paper towels.
4. 4 Pour bread crumbs into a shallow bowl. Season beef with salt and press into the bread crumbs until evenly coated.
5. 5 Heat remaining 1/4 cup vegetable oil in the deep skillet. Cook beef in batches until browned, about 1 1/2 minutes per side. Drain on paper towels.
6. 6 Heat a large nonstick skillet over medium heat. Crack in eggs and cook until set, about 5 minutes.
7. 7 Combine onions, tomatoes, chile peppers, and olive oil in a bowl. Season with salt.
8. 8 Layer rice, potatoes, beef, and fried eggs on serving plates. Top with onion and tomato mixture.

By Mara Rene Rada

Ingredients

• ✓ white rice
• chicken breast
• cilantro
• water
• vegetable oil
• garlic
• carrot
• pea
• cumin
• salt
• black pepper

Instructions

1. 1 Place the chicken into a large saucepan and fill with enough water to cover, about 3 cups. Bring to a boil and cook for about fifteen minutes, or until chicken is done. Dice chicken, and reserve cooking liquid.
2. 2 In a food processor or blender, puree cilantro with 1/2 cup water.
3. 3 Heat oil in a saucepan and cook garlic until lightly browned. Pour in 2 cups of the cooking liquid and stir in the cilantro puree, diced chicken, carrots, peas, cumin and rice. Season with salt and pepper to taste. Bring to a simmer, then cover; cook on low heat until rice is tender and liquid has been absorbed, 15 to 20 minutes.

By LAURELC1

Ingredients

• ✓ white rice
• vegetable oil
• chicken
• salt
• black pepper
• onion
• garlic
• cilantro
• water
• beer
• carrot
• green pea

Instructions

1. 1 Heat vegetable oil in a heavy pot with a lid over medium heat. Season chicken with salt and pepper; cook in hot oil until just browned, about 2 minutes per side. Remove chicken to a platter, reserving drippings in the pot.
2. 2 Saute onion and garlic in the retained drippings until the onion is translucent, about 5 minutes. Stir cilantro into the onion mixture; season with salt and pepper. Cook and stir mixture for 2 minutes more.
3. 3 Return chicken to the pot; add rice, water, beer, carrot, and peas. Place lid on the pot, reduce heat to low, and simmer until the rice absorbs the liquid completely and is tender, about 20 minutes.

By carla from peru

Ingredients

• ✓ white rice
• olive oil
• red onion
• salt
• butternut squash
• garlic
• black pepper
• chicken stock
• corn
• pea
• shrimp
• feta cheese
• milk

Instructions

1. 1 Heat oil in a skillet over low heat; cover bottom evenly with onion. Sprinkle with salt and cook, without stirring, until onion is very tender and fragrant, about 15 minutes. Stir in butternut squash and garlic; season with pepper. Cook until squash begins to soften, about 15 minutes.
2. 2 Increase heat to medium-high. Pour chicken stock into the pan and bring to a boil while scraping any browned bits off the bottom of the pan with a wooden spoon. Reduce heat to low and stir in corn, peas, and rice. Cover and simmer until rice is cooked, 10 to 20 minutes. Add shrimp and simmer until they are bright pink on the outside and opaque, about 5 minutes.
3. 3 Stir in feta cheese, brine, and milk. Let feta melt a bit and serve immediately.

By Elise Roedenbeck

Ingredients

• ✓ white rice
• chicken breast
• salt
• black pepper
• vegetable oil
• red onion
• garlic
• cilantro leaves
• aji amarillo chile paste
• chicken broth
• red bell pepper
• water
• pea
• carrot

Instructions

1. 1 Season chicken with salt and pepper.
2. 2 Heat a large saucepan over medium-high heat with enough oil to coat the bottom. Brown chicken in hot oil on all sides, 5 to 7 minutes total. Remove chicken onto a plate.
3. 3 Pour more oil into the saucepan and add onion; sauté until translucent, about 5 minutes. Add garlic and sauté, 1 to 2 minutes. Stir in cilantro, chile paste, salt, and pepper. Sauté until cilantro turns dark green, 3 to 5 minutes. Pour in chicken broth and deglaze, scraping browned bits off the bottom of the saucepan with a wooden spoon. Bring to a light simmer; let simmer for 3 to 5 minutes.
4. 4 Transfer mixture carefully to an electric blender and purée.
5. 5 Heat more oil in the same saucepan over medium-high heat; sauté bell pepper in hot oil until soft, about 5 minutes. Return puréed cilantro mixture to the saucepan and add chicken. Cover, reduce heat to low, and cook until chicken is no longer pink in the center and the juices run clear, 20 to 30 minutes. Remove chicken to a clean plate.
6. 6 Add water and rice to the same saucepan, adding more water if it doesn't look like enough. Bring to a boil; cover, reduce heat to low, and cook until all liquid is absorbed and rice is tender, 20 to 40 minutes. Stir in peas and carrots and chicken and cook until warmed through, 5 to 10 minutes.

By Amber Berrocal

Ingredients

• ✓ white rice
• black bean
• onion
• ham
• calabresa sausage
• garlic
• salt
• cumin
• black pepper
• bay leaf
• olive oil
• collard green
• cassava flour
• butter
• orange
• cilantro

Instructions

1. 1 Combine beans, onion, ham, calabresa, 3 cloves garlic, salt, cumin, black pepper, and bay leaf in a pressure cooker; cover with water to fill line.
2. 2 Close cooker securely and place pressure regulator over vent according to manufacturer's instructions. Cook at high pressure until regulator is gently rocking, 5 to 7 minutes. Reduce pressure to low. Cook, adding water halfway if needed, until beans are tender and water is reduced to your liking, about 1 hour.
3. 3 Turn off heat. Let pressure release naturally according to manufacturer's instructions, about 5 minutes. Unlock lid and remove. Let feijoada cool until ready to serve.
4. 4 Heat olive oil in a saucepan over medium-high heat. Saute remaining 1 clove garlic and collard greens until just tender, about 2 minutes.
5. 5 Place cassava flour in a skillet over medium-high heat. Cook and stir until toasted, about 3 minutes. Stir in butter.
6. 6 Serve feijoada with the collards-garlic mixture, toasted cassava flour, rice, orange wedges, and cilantro.

By GRECKLE

Ingredients

• ✓ white rice
• pea
• bell pepper
• carrot
• black pepper
• chicken broth
• white wine
• onion
• orange juice
• worcestershire sauce
• aji pepper
• garlic
• cilantro
• black pepper
• salt
• chicken drumstick
• chicken thigh
• vegetable oil

Instructions

1. 1 Place two large skillets over medium heat; pour 2 tablespoons oil into each skillet and heat until oil ripples. Season chicken thighs and drumsticks with salt and pepper. Divide chicken between the two skillets and fry until golden brown and crisp, about 15 minutes. Use screens over the skillets to control spattering if needed. Drain chicken on paper towels.
2. 2 Blend cilantro leaves, garlic, aji pepper, Worcestershire sauce, and orange juice in a blender until smooth. Pour mixture into one of the skillets; Bring to a simmer, then cook and stir over medium-low heat until the mixture turns from bright to dark green, about 5 minutes.
3. 3 Place chopped onions into the other skillet over medium-low heat; cook and stir until translucent, 5 to 7 minutes. Add rice; cook and stir until it starts to turn opaque, about 5 minutes.
4. 4 Pour wine into the blender and pulse a few times to rinse off any extra cilantro mixture from the sides; pour wine into the skillet containing the cilantro mixture. Bring back to a simmer over medium heat. Scrape the rice and onions into the cilantro mixture, then stir in the chicken broth and black pepper and bring to a boil. Place browned chicken pieces and carrots into the skillet, stir to combine, and cover. Reduce the heat and cook until the rice is separate and the chicken is no longer pink in the center, about 30 minutes.
5. 5 Remove the lid, place the pepper rings on the rice, and sprinkle with frozen peas. Cover and cook, without stirring, until peppers and peas are tender, about 15 minutes. Uncover and allow the dish to rest for 5 minutes before serving.

By Katie

Ingredients

• ✓ white rice
• lime juice
• cilantro leaves
• salt
• sea bass
• green onion
• jalapeno pepper
• yellow bell pepper
• red bell pepper
• soy sauce
• coconut milk
• cayenne pepper
• cumin
• paprika
• garlic
• tomato paste
• salt
• onion
• olive oil
• water

Instructions

1. 1 Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
2. 2 Heat olive oil in a skillet over medium heat. Add onions and 1 teaspoon salt. Cook and stir just until onions start to get soft, 3 or 4 minutes. Add tomato paste, garlic, paprika, cumin, and cayenne pepper. Continue cooking about 3 minutes. Pour in coconut milk and add soy sauce. When mixture starts to bubble, let it simmer about 5 minutes.
3. 3 Increase heat to medium-high. Stir in bell peppers, jalapeno peppers, and green onions. Let mixture come back to a simmer. Transfer fish to skillet; stir. Cover and cook over medium-high heat until fish starts to flake, about 5 minutes. Remove from heat. Add salt, cilantro, and lime juice; stir carefully to avoid breaking up the fish. Serve with rice.

By John Mitzewich

Ingredients

• ✓ white rice
• water
• egg
• potato
• vegetable oil
• tomato
• water
• vegetable oil
• onion
• garlic
• aji chile
• cumin
• black pepper
• oregano
• ground beef
• carrot
• pea
• peanut butter
• cilantro
• tomato
• ketchup

Instructions

1. 1 Bring the rice and 4 cups of water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.
2. 2 Place the egg into a saucepan, and cover with water by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the egg stand in the hot water for 15 minutes. Pour out the hot water, then cool the egg under cold running water in the sink. Peel once cold. Chop the egg and set aside in a small bowl.
3. 3 Heat 1 cup of vegetable oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Deep fry the potato cubes until golden brown, about 5 minutes; drain on paper towels, and set aside.
4. 4 Place tomatoes and 1/2 cup of water in a blender, and puree until tomatoes are liquefied (peel and seed first, if desired).
5. 5 Heat 1 tablespoon of vegetable oil in a large skillet over medium heat, and cook and stir the onion, garlic, aji chile powder, cumin, black pepper, and oregano until the onion begins to brown, 8 to 10 minutes; pour in the pureed tomatoes, and simmer for 5 more minutes, stirring often. Mix in the ground beef and carrots, and cook until the meat is no longer pink and the carrots are tender, about 10 minutes. Break the meat up into small chunks as it cooks. Mix in the chopped hard-cooked egg, peas, and peanut butter until thoroughly combined. Finally, gently stir in the cubes of fried potato.
6. 6 To assemble the dish, oil a flexible plastic bowl (at least 1 cup size) and press cooked rice into the bottom to fill 1/3 of the bowl. Layer about 3/4 inch of meat mixture over the rice, and top with more cooked rice to fill the bowl. With an oiled hand, gently press on the rice to compact the mixture; place a serving plate on top of the bowl, flip, and turn out the rice and meat-filled form. Repeat with remaining ingredients. Garnish with sprinkles of cilantro, chopped tomato, and dollops of ketchup on each serving.

By Katie