Kickin' Rice Recipe - Allrecipes.com
Kickin' Rice Recipe
  • READY IN 35 mins

Kickin' Rice

Recipe by  

"Simple and versatile rice side dish that everyone loves!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    10 mins
  • COOK

    25 mins
  • READY IN

    35 mins

Directions

  1. Heat vegetable oil in a saucepan over medium heat. Stir rice in hot oil until coated; add green chiles and continue cooking until rice begins to brown lightly, 2 to 3 minutes. Season rice with pepper. Pour broth into the saucepan; bring to a boil. Reduce heat to low, place cover on the saucepan, and cook until the broth is absorbed and the rice tender, about 20 minutes.
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Reviews More Reviews

Nov 17, 2014

This had pretty good flavor. I erred on the side of caution and only used 1/2 tsp of pepper, which for me was perfect. The chilies are a nice touch. The rice did turn out kinda sticky and mushy, and I even rinsed my rice before I started (something I always do to get rid of starch). I think the added moisture from the chilies contributed to the wetness of the rice, and I had even removed excess liquid from chilies. If I make this again, I'll definitely cut back on the chicken broth (probably use 1 1/2 - 1 3/4 cups instead of 2) and cook for less time (15 mins or so). An easy way to kick up plain rice!

 
Jul 12, 2015

The effort/taste ratio on this was good. My family of 6 all enjoyed it. I did do a couple of things. I usually rinse my rice remove excess starch, but knowing I needed to brown the rice, I did *not*. I imagine that was the flaw for another poster; it's hard to brown wet rice & you'd need to adjust the water. Fry rice dry & you'll get a better result 100% of the time. To try and be a bit healthier, I've mixed white and brown rice in a pail. This made it a little harder to tell when my rice was browned, but no big deal. Where I noticed this was an issue was at the end, when my brown rice was still a little crunchy. I wasn't thinking; I knew this & should've added a little more water in the first place. I threw in more water & let it cook a few more mins. Turned out fine. I also threw in about a 1/4 cup of onions to partially sauté in the oil first, then the rice, & then a clove of garlic (so it didn't burn). Canned chilies have a little moisture in them, so I waited for my rice to brown a bit before adding them. When I did, I pushed the rice to one side of the pan, dropped the chilies in the other & waited for the moisture to cook off a bit before incorporating them. I only used half a tsp. of pepper, because a whole tsp. seemed like an awful lot. Figured if people wanted more they could add it in after. Glad I did! My hubby (who loves spice) said it wouldn't have been palatable if I'd added it all. To me it needed a little more salt but I just added it once it was on my plate.

 

5 Ratings

Jun 13, 2015

I substituted olive oil, green peppers, and vegetable broth. Added a tablespoon of each of mined garlic and onion for more flavor. Very good recipe. Will make again! Thanks for sharing this great recipe! Cheers

 
May 28, 2015

For the first time in my life I cooked rice correctly using this recipe! Making rice seems easy but it actually takes some getting used to for it to come out good. My rice usually is very sticky, gooey, broken and tastes bland. This recipe the rice stays together, and comes out fluffy and perfect! So glad I found this recipe. I will use this from now on. Thanks for the great recipe!

 
Apr 28, 2015

AMAZING! I love this rice. My husband couldn't get enough of it. Followed the recipe only thing I did different was add more chilies and ground pepper. Other then that it was perfect. I paired this rice with sweet hot mustard chicken thighs (recipe from this site chef john) and with cornbread casserole from this site as well. Will be making again soon.

 

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Nutrition

  • Calories
  • 83 kcal
  • 4%
  • Carbohydrates
  • 13 g
  • 4%
  • Cholesterol
  • 2 mg
  • < 1%
  • Fat
  • 2.6 g
  • 4%
  • Fiber
  • 0.6 g
  • 2%
  • Protein
  • 1.9 g
  • 4%
  • Sodium
  • 757 mg
  • 30%

* Percent Daily Values are based on a 2,000 calorie diet.

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