#one pot rice
Photo
One Pot Rice | Julia Turshen
Heat a little oil in a pot. Just enough to cover the bottom of the pot. The heavier your pot, the better (a Dutch oven is great). This oil can be whatever type you like.
If you want to use meat, add it to the pot — to make roughly four generous servings, you’re going to need about a pound of meat or less (like 1/4 - 1/2 pound) of something more intense like pancetta or bacon. For the meat, this could be a few diced, boneless/skinless chicken thighs, any type of sausage freed from its casing and crumbled into pieces, a pound of ground meat (any type), or a few slices of bacon cut into small pieces…whatever. Cook the meat until it’s mostly browned, or at least cooked through. You can also skip the meat and make this all vegetables or vegetables + beans or vegetables + shrimp or fish (more on those variations in a moment).
Then add a bunch of chopped vegetables — just a big diced onion will do, or a mix of things like carrots, celery, fennel, peppers, peeled squash, whatever. You can also use fermented vegetables like a bunch of sauerkraut or kimchi! Or frozen vegetables like a bag of spinach or kale. Let the vegetables get a bit soft. No need to remove the meat from the pot when you do this.
Season the vegetables. This could just be salt. But it could also be all sorts of ground spices like cumin, coriander, smoked paprika, adobo, gochugaru (or any hot pepper for that matter)…whatever!
Add rice! I usually do 1 cup of long grain white rice for one pot. You can also do brown rice or any grain — just adjust the cooking time as needed. For example, brown rice will need closer to an hour of cooking time. Quinoa would just need about 10 - 15 minutes of cooking time.
Add liquid. This could be water. This could any type of stock. This could be a little coconut milk and water. This could be crushed tomatoes and stock. You get the idea. I usually do two parts liquid to one part rice. So for 1 cup of long grain rice, I do 2 cups of liquid. This ratio for white rice leaves you with a pot of food that isn’t dried out. You can do a little less (more like 1.5 parts liquid to 1 part rice) if you want your rice to be fluffier. If you do another grain, keep the liquid ration in mind — brown rice, for example, will definitely need two parts liquid to one part rice. You can also add drained canned beans at this point or beans or lentils you cooked yourself.
Stir everything well, bring the mixture to a boil, and once it boils, turn it to low, cover it, and let it simmer until the rice is cooked, which will be about 20 to 25 minutes for white rice (again, less or more for other grains).
Let the pot of food sit off of the heat, covered, for at least 10 minutes before serving. If you want to add peeled shrimp or small pieces of skinless/boneless fish, just open the pot quickly, put the seafood on top, cover it and let it sit with the cover on until the seafood gets completely cooked through with the residual heat, about 10 - 15 minutes.
Serve as is or feel free to top your portion with fun toppings…cheese, sour cream, fresh herbs, sliced scallions, crunchy fried onions, hot sauce, tahini dressing…whatever you want!
Here are a few ideas in a chart if that helps get your wheels spinning:
And everything in one place:
A few more notes…
This is a great thing to make a couple hours ahead and just let it sit covered on the stove (heat off) or make further ahead and just reheat in the microwave or in a pot over low heat.
If you have enough stuff in the pot, you won’t need anything else, but you can always round out the meal with a simple salad or some warm garlic bread.
The possibilities with this one pot rice formula are truly endless.
1 note
·
View note
Text
One pot chicken and Spanish yellow rice (via Instagram)
256 notes
·
View notes
Text
Easy Beef Fried Rice (牛肉炒饭)
This easy beef fried rice uses a bold seasoning of chili and cumin. It requires very little prep and only takes 10 minutes to cook.
Recipe: https://omnivorescookbook.com/recipes/mongolian-beef-fried-rice
23 notes
·
View notes
Text
Chicken with Garlic Parmesan Rice (via What's in the Pan)
#gluten free#gf food#gluten free foods#meals#chicken#garlic#white wine#parmesan#rice#one pot#whatsinthepan
90 notes
·
View notes
Text
Attempting to make adas polo and realizing a few important lessons
I don’t know how to parboil rice
If a recipe calls for 3 C of rice…use 3C rice
Big vibes of “this is intermediate, I’m a beginner”
I am a coward (see image below)
[ALT ID: A screenshot of a recipe that reads “Test by licking your finger and quickly tapping near the base of the pot.”]
#I will not be tapping a hot pot on a gas range#I will just hope for the best on this one#I think its very unlikely I will wind up with any decent tahdig as opposed to just. some mildly burnt rice#but oh well#personal#I am not really very confident that I understood this recipe#but hopefully it tastes good#I miss all the persian food my sister used to make 😭😭😭 like I feel like I’m a good enough cook to make a lot of the other stuff she made#but I’m not confident on this one at all#it feels delicate and I’m. not.
19 notes
·
View notes
Text
#one pot chicken and rice#chicken and rice#chicken#rice#meat#tiktok#tiktok food#fine men + fine food#brattylikestoeat#food#foodlr#food blog#video#foodie#cooking stim#stim cooking#savory stim#yummy#foodgasm#foodporn
254 notes
·
View notes
Text
[ID: A large, shallow dish full of golden brown rice with chickpeas, bits of tomato, and whole spices; it is garnished with mint and sliced almonds. End ID.]
Chana pulao (Pakistani-style rice and chickpea dish)
Chana pulao is a simple, tasty vegetarian staple common throughout various regions of India and Pakistan. It is often prepared during Muharram, the first month of the Islamic calendar, but may be prepared year-round. Fragrant, fluffy basmati rice is cooked with aromatics, chilis, tomatoes, pungent spices, and herbs in this filling, one-pot meal.
Recipe under the cut!
Patreon | Tip jar
INGREDIENTS:
2 cups (240g) cooked chana (chickpeas / garbanzo beans)
2 cups (360g) dried basmati rice, rinsed and soaked
3 cups (710mL) water
1 shallot, sliced
2 roma tomatoes, diced (optional)*
2 green chilis, slit
1 green chili, sliced
10 mint leaves, chopped
1-inch chunk (10g) fresh ginger, julienned
4 cloves garlic, chopped and crushed
3 Tbsp neutral oil
Sliced almonds, fried in neutral oil until golden brown, to garnish (optional)
Whole spices:
2 Indian bay leaves (tej patta)**
3 pieces Ceylon / true cinnamon bark (dalchini), or substitute cassia cinnamon
2 green cardamom pods (elaichi)
2 Indian black cardamom pods (badi / kali elaichi)
1 star anise pod (chakri phool)
1 tsp cumin seeds (jeera)
1/4 tsp black peppercorns
5 cloves (laung)
2 Tbsp fennel seeds (saunf)
2 Tbsp coriander seeds (dhania)
1 dried red chili pepper, crushed, or 1 tsp red chili flakes
Ground spices:
1/2 tsp ground turmeric
2 tsp salt
1 tsp Indian chili powder (ground mirchi)***
1 tsp garam masala
All of these spices can be purchased whole or ground at an Asian or halaal grocery store. If you don't have any of the spices, you may omit them. Star anise and fennel both have a licorice-like aroma and may be substituted with each other or with aniseed. Black cardamom has a strong, smoky, camphorous aroma--if you don't have any, just use a bit more green cardamom, cinnamon, and clove.
*Tomatoes are a common add-on but are not strictly traditional in this dish. Add them in for the tangy flavor and additional color, or omit them for lighter, fluffier rice.
**Indian bay leaves are distinct from Turkish or California laurel bay leaves and have a different taste and fragrance. They will be labelled "tej patta" in an Asian or halaal grocery store, and have three vertical lines running along them from root to tip, rather than radiating out diagonally from a central vein. Omit these if you don’t have any.
***Mirchi is made from dried and ground red chilis and is distinct from chili powder, which contains various spices and dried aromatics in addition to ground chilis. Substitute with more red chili flakes, or with another ground red chili powder such as prik bon.
Instructions:
1. If using dried chickpeas: allow a cup (175g) of dried chickpeas to soak in plenty of cool water overnight (or quick soak by placing in a pot and covering in several inches of water, bringing to a boil, removing from heat and allowing to soak for an hour). After soaking, drain chickpeas and place in a pot covered by several inches of water; bring to a simmer and cook for an hour or two until tender. Optionally add a few crushed cloves of garlic, half an onion, and a bay leaf in with the water to flavor the chana.
2. Rinse rice in several changes of cool water until the water runs mostly clear. Cover it with cool water and allow to soak for about half an hour while you prepare the produce and spices.
3. Prepare your produce. Slice shallot by cutting the stem end off, placing each lobe flat-side-down, and slicing horizontally (perpendicular to the root). Dice tomatoes and cut a slit vertically in two green chilis; slice another green chili horizontally. Wash ginger (or peel it, if the peel seems particularly thick or tough) and julienne by slicing thinly in one direction to produce discs, then slicing the discs thinly in another direction to produce matchsticks. Roughly chop garlic and crush it with the flat of your knife. Rinse and roughly chop mint.
4. Heat a few Tbsp of a neutral oil on medium in a large, deep pan. Sauté larger whole spices--cardamom pods, star anise, cinnamon, cloves, and black peppercorns--for 30 about seconds until fragrant. Add smaller seeds (coriander, fennel, and cumin) and fry for another minute until fragrant and a shade darker.
5. Add shallot and fry, agitating often, until golden brown. Add ginger, garlic, green chilis (sliced and whole), and crushed red chili / chili flakes and sauté for 30 seconds until fragrant.
6. Add ground spices and mint and sauté for a few seconds, stirring constantly, until fragrant.
7. Add tomatoes and sauté for several minutes until water has evaporated.
8. Reduce heat to low. Add water, chickpeas, and rice and cook, covered, until rice has absorbed all of the water, 15-20 minutes. If your pan tends to stick or has a thin bottom, stir occasionally.
9. Allow to steam without removing the lid for another 5-10 minutes. Fluff and serve warm. Garnish with sliced almonds, cashews, mint, or lemon as desired.
#vegan#vegetarian#cooking#vegan recipes#chana pulao#rice#basmati rice#garbanzo beans#chickpeas#tomatoes#mint#almonds#Indian#Pakistani#gluten free#Muharram#one pot#under an hour#if you’re using canned beans that is
204 notes
·
View notes
Text
.
#I didn’t throw up the egg beaters and toast but I did somehow#throw up the HALF CUP of Rice Krispies I ate a while ago and the water I’ve been drinking to try to catch up with where I’m usually at this#time of day POTS-management-wise#for heavens sake#BODY CAN YOU DO ONE EXPECTED THING FOR ONCE#however I am SO much less nauseous than I’ve been for the past couple hours so I’m overall just grateful#even though I have to break out the Pedialyte popsicles lmao#thank u unpredictable body
8 notes
·
View notes
Text
My cast iron army now includes a flat skillet (five years old, maybe), a deep-fry skillet and cornbread skillet (five generations), a smaller deep-fry skillet for frying sweets (less than a year old), three cast iron minis for single-serving desserts (less than a year old), and a cast iron pot with a lid that can serve as another pan/serving dish (less than a year old). I am unstoppable. I may never use anything else ever again
#zombie thoughts#i do need one more small cast iron pot for like. rice-making purposes because the dutch oven is around 4L and that is too big#to make two servings of rice. also like. what if i make gumbo in it. i still need rice. so i'll have to use the steel pot like a pleb#cast iron#i'm addicted#the minis and the dutch oven were bought day before yesterday and i was SO EXCITED#they're my children#i don't have kids so i told my friend a few states over her kids are getting the cast iron and she was appropriately Ö about it
8 notes
·
View notes
Text
The cooking project - Rice Pudding
It has been a minute since I've done one of these, partially because it's been hot (not today, but off and on for a while), but a few weeks ago I was making one of my Blue Apron meals (they're fine, it's fine, it's probably too much money for what it is but it means I cook a meal or two most weeks) and ended up with rice that was not quite done but still had a lot of moisture, and I didn't want to eat it. (I think it was fish and rice and veggies, just fish and veggies turned out pretty good!)
So, a couple of days later, it became an ingredient for one of my most-cooked recipe card recipes!
I don't know where I got this recipe, possibly just from searching? I have a vague recollection of going to some event and having rice pudding and thinking hmmmm could i make that? And then I did.
I used to make this a LOT, would just make extra rice whenever, and then rice pudding, which I discovered I like a lot as a breakfast. But I'm pretty sure I hadn't made it in a couple of years.
Recipe text, transcribed
Rice Pudding
1 1/2 c. cooked rice
1 1/2 c. milk
1/3 c. sugar
1/4 tsp salt
medium heat until thick/creamy 15 - 20 minutes
1/2 c. milk
1 egg
(temper) - add & cook 2 min stirring constantly
remove from heat-
1 tbsp butter
1/2 tsp vanilla
Yeah I still like this a lot
There's not a lot more to say about it? Ha, I just typed that and then thought of the handful of little things I have in my head and not on paper:
somewhere I read that you get a better texture letting the rice and milk warm up somewhat before adding the sugar, and that seemed to be true, so I add the sugar and salt once the milk is lukewarm
"until thick/creamy" is kind of by eye, I usually get it to not quite the right texture when I add the egg and milk
I always beat the egg into the milk in the measuring cup for easier tempering and pouring
Honestly, I kind of like this one best the next day, warmed slightly in the microwave. I thought I was going to have some for dessert but decided I'd rather have ice cream (Tillamook black cherry, pictured).
For me this makes about three "breakfast" servings, just enough to enjoy without getting bored of or going bad.
#food as play#I gotta make this one more often#I was actually hoping to one day last week but I completely fucked up making rice again#this time with the instant pot! which I forgot to seal!#I don't know why rice in particular has been such a nightmare to cook in this house
27 notes
·
View notes
Photo
DIY One Pot – Hainanese Chicken Rice
Garlic and ginger infused rice with poached chicken on top. Serve with ginger scallion and sweet chili sauce for a delicious bite!
✖✖✖✖✖✖✖✖
sew-much-to-do: a visual collection of sewing tutorials/patterns, knitting, diy, crafts, recipes, etc.
#DIY#recipe#one pot#hainese#chicken#rice#garlic#ginger#sweet#chili#sauce#scallion#yummy#dinner#meal#lunch#aapi#aapi month#delicious
43 notes
·
View notes
Photo
Instant Pot Chinese Sausage Rice (腊肠饭)
Chinese sausage rice made easy using the Instant Pot. No rice soaking required, minimal active cooking time, and perfect results.
Recipe => https://omnivorescookbook.com/instant-pot-chinese-sausage-rice/
80 notes
·
View notes
Text
chicken and rice + green sauce
이것두 @lallimusic 님 채널에서 🤗One pot chicken and crispy rice. 제목만 봐도 딱 내 취향.
구석에 쳐박혀있던 자스민 라이스가 생각나서 당장 실행. 아보카도와 할라피뇨, 라임, 고수의 조합은 정말 최고. 👍👍👍
가족들이 너무 좋아해서 단 기간에 두번이나 만듬.
9 notes
·
View notes
Text
Jambalaya
A tasty and adaptable cuisine that will undoubtedly become a family favorite for many generations has been made possible by the special fusion of cultures. For me, this is a comfort food. This dish is delicious, and I love it. Serve with a warm loaf of crusty bread for a hearty and pleasant supper.
"Your diet is a bank account. Good food choices are good investments" - Bethenny Frankel.
#food#american cuisine#french cuisine#creole food#cajun food#rice dish#one pot meals#comfort food#homemade#home cooking#home cooked meal#my photography#food photography#original photography#thelcsdaily#southern cuisine#spanish cuisine#paella#jambalaya
80 notes
·
View notes
Note
About Judgment: In short, I think RGGS was intending to continue the series. There were indeed rumors at one point that the series would end at Lost Judgment due to a disagreement with Kimura's agency, Johnny & Associates, about porting the games to PC--I'm unclear on why, there was speculation but I don't think it was ever stated. Obviously the PC ports are out now, so either that wasn't the issue or they moved past it.
There's also just general disbelief around there being a third entry simply because there's this idea (joke?) that Kimura never does three of anything, which isn't true at this point. It is true RGGS historically hasn't done three of anything in terms of spinoff series (Kurohyou, Mobile+Kizuna, and arguably Kenzan+Ishin), but it's also true that none of their past spinoffs have been as successful as Judgment, and we're seeing a lot of "firsts" from the studio lately.
The fact is that Yokoyama himself said something along the lines of "and of course, we won't forget about Judgment" (not literally, just the closest English expression I can think of that can be misinterpreted in the way I'm about to explain) while talking about future works. But for some reason, people took it as if he meant it "in mourning" rather than an obvious confirmation of more to come, I guess? A TV show was also announced, so I really don't get why they'd invest so much into a series they were going to end. I know Kurohyou got a show too, but this seems different.
Anyway, that's the most recent information, but it's from some years ago. There is a major new development, however: J&A talents' contracts are being cancelled left and right as of the last couple of months due to the agency's dogshit handling of and response to an investigation into Johnny Kitagawa's serial abuse of allegedly hundreds of his talents. That's been going on since the man died in 2019, basically, but a lot's happened this year.
This has left the talents with the incredibly tough decision of either remaining at an agency that refuses to even change its name and is rapidly breaking down or leaving. It has historically been very difficult to do the latter. On top of what you'd expect, J&A controls their talents to an insane degree and has leveraged their control of the media to suppress the careers of those who leave.
Broadly, in terms of how media companies have responded so far, I understand not wanting to associate with J&A and that J&A would likely benefit from the contracts more than the talents, but it still feels like the talents are the ones being punished... I have to imagine at least some of them were victims, so to be victims of the blacklist on top of that... That, and some of these companies kept the truth from coming out for decades.
With J&A losing its foothold in the media, though, there may be no better time than now to leave the agency. I don't know if Kimura will--rumors have been circulating ever since his idol group were forced to break up years and years ago, but while they all went independent, he never has--especially because a lot of seniors like him feel a responsibility to stay and change the agency for the better. As of right now, I'm not aware of Kimura's contracts getting cancelled, so I can't say one way or another if that'd have an effect.
I don't know what happens from here. I'm not sure if RGGS will look at it as collaborating with J&A or with Kimura or both, and how they'll factor in what's going on right now into working with him. Hypothetically, it would be possible to continue the series even without Kimura (any of the other mains do or would make great protagonists), but at the same time, Judgment is hugely reliant on Kimura's charisma. That's why people who play the dub (or people who don't like Kimura) often come away with the impression Yagami's kind of a dick or doesn't stand out much.
So... that's the state of Judgment right now. We won't know until we know, I guess.
OHHHHH OK saucy... sucks about J&A- it'd be cool if yk. they could face the consequences of their actions LMAO but that Could involve displacing hella workers now wouldnt it
#snap chats#well i hope something neat is done with judgement. again i have barely touched it but it does seem like a rad series..#rgg#anyway... unrelated tag ramble time... i feel so ugly LMAO i just havent eaten yet. im makin rice now tho#Insane we had a roommate meeting x days ago and one of the agreed upon things was that we could use each others appliances#and one of my roommates brought a rice cooker but obvi i wanted to ask first but she said no so. gotta use a pot. of which ive never done#it shouldnt be hard tho... lol.. s'just rice..#im technically supposed to be at class rn but im dropping it this week so id feel weird going to a three-hour class im not coming back to#heres to hoping my fuckin emails are answered or ill actually have to be an adult and do it myself LMAO#honestly i will later tonight if my email aint answered i hate waiting on stuff like this#after i Hopefully eat some fried rice balls i might doodle or i might practice some Y7 chapters#im still mad LMAO but im gonna make a ramble post in a sec bout that#ty for sharin the gossip with me thats wild.... agencies annoying as hell And Criminal Sometimes i SWEARR
15 notes
·
View notes
Text
One-Pot Italian Tomato Chicken and Rice (via Cafe Delites)
#gluten free#gf food#gluten free foods#meals#chicken#rice#soy free#bell pepper#olives#garlic#tomatoes#italian food#one pot#cafedelites
4 notes
·
View notes
Last Seen Blogs
brascubas
epitaph of a small winner
coolhorsecz
Untitled
milksockets
oh hi again 😒
julysses-mary
蝶ノ香@elier