Here's a couple of rice-based recipes I found online today....
3 1/2 cups chicken broth or water
2 chopped poblano peppers, stems, and seeds removed
1 chopped jalapeno or serrano pepper, stems, and seeds removed
2 chopped scallions
½ cup chopped fresh cilantro
½ cup chopped fresh parsley
1½ teaspoon salt
3 tbsp vegetable oil
3 cloves garlic, peeled, and finely chopped
2 cups long-grain rice
Juice of 1 lime
1. Place the peppers, scallions, parsley, cilantro, garlic, and salt in a blender and process until smooth. Add a little water if needed.
2. Heat the oil in a large saucepan. Add the rice and stir to coat all the grains. Cook, stirring for about 2 minutes more.
3. Add the ingredients from the blender to the rice and stir two more minutes, to incorporate well.
4. Add the chicken broth or water, and reduce the heat to low. Cover and cook until the water is absorbed, about 15 minutes.
5. Turn the heat off and stir in the lime juice, making sure it's evenly dispersed.
Mexican Red Rice
2 cups long-grain white rice
3 tablespoons vegetable oil
3 cloves finely chopped garlic
3/4 cup finely chopped onion
1/2 cup finely chopped green pepper
1 28-ounce can diced tomatoes
Approximately 3 cups chicken broth or water
1 teaspoon ground cumin
2 teaspoons salt
1. Heat the vegetable oil in a wide pot.
2. When hot, add the chopped garlic, onion, and green pepper. Cook over medium heat, until theonion turns translucent, but not brown.
3. Add the rice and stir to coat. Cook approximately 3 minutes, stirring constantly.
4. Add the diced tomatoes. (Reserve the liquid.)
5. Measure the remaining tomato liquid from the can and add enough chicken broth to equal 4 cups total.
6. Add the liquid, salt, and ground cumin to the pot. Stir and cover. Simmer over medium-low heat approximately 20 minutes, until liquid is absorbed.
South African Yellow Rice With Cinnamon and Raisins
3 tbsp vegetable oil
2 cups long grain white rice
2 sticks cinnamon
2 tablespoons brown sugar
1 ½ teaspoons salt
1 teaspoon turmeric
1 cup raisins
3 ½ cups water
1. Heat the oil in a medium-size saucepan. Add the rice, and stir to coat completely. Add the remaining ingredients, bring to a boil, cover, and let simmer over low heat until all the water is absorbed.
Adapted from Mark Hennegan
Indian Lemon Rice With Ginger and Peanuts
2 cups basmati rice
3 cups water
1 teaspoon salt
1 tablespoon vegetable oil
2 teaspoons black mustard seeds (or white if unavailable)
1 tablespoon minced, peeled fresh ginger
½ cup finely chopped, salted, roasted peanuts
½ teaspoon turmeric
3 tablespoons fresh lemon juice
1 tablespoon of fresh grated lemon zest or peel
1. Rinse the rice and drain. Bring the rice, water, and salt to a boil and cook over low heat, until all the water is absorbed. Remove from heat and let stand, covered, for 10 minutes. Fluff the rice with a fork.
2. Heat the oil in a 12-inch frying pan over moderately high heat. Cook the mustard seeds, stirring until the seeds begin to pop. Add the ginger and peanuts, and stir another 2 minutes. Add the turmeric, and stir one minute more.
3. Add the spice mixture to the cooked rice and mix thoroughly.
4. Stir in the lemon juice and sprinkle with the lemon zest.