Brazilian Rice

 

Brazilian Style Rice

• Author: Our Best Bites
 
• Prep Time: 10
 
• Cook Time: 20
 
• Total Time: 30

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Description

Tender, fluffy white rice with amazing flavor!

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Ingredients

• 1 tablespoon oil (I use garlic olive oil, canola works fine, too)
• 1 small-medium onion, or 1/2 large onion
• 3–4 large cloves garlic, finely minced or pressed
• 1 cup jasmine or basmati rice
• 2 cups boiling water
• 1 teaspoon kosher salt

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Instructions

1. Place water (a little more than 2 cups) in a tea kettle or bot on the stove and heat to boiling.
2. In the meantime, heat a separate pot to medium heat and add oil and onions. Cook for 3-4 minutes, until tender and fragrant and stir in garlic. Stir for about 20-30 seconds. Add rice and continue to stir often for about 3-5 minutes.
3. Add 2 cups boiling water, and salt and stir. When mixture comes to a boil, cover pot and reduce heat to simmer. Cook for 20 minutes and remove from heat. Fluff with fork and serve.
4. Yields about 4 cups of rice.

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Find it online: https://ourbestbites.com/brazilian-style-white-rice/

Paleo Chicken and Broccoli Stir Fry

courtesy

This was so good that I am posting on the same night I made it!  The flavors were spot on and it came together pretty quick.  I used frozen garlic and frozen ginger instead of fresh (I buy the Dorot cubes from Trader Joe's) but that's the only change.  Served it over cauliflower rice sauteed with a bit of avocado oil and chicken broth--perfect.

Paleo Chicken and Broccoli Stir Fry

I heart umami

For the Chinese Chicken and Broccoli Seasonings:

• 1.5 lbs chicken breasts, thin sliced
• 1 tbsp coconut aminos
• 1.5 tsp arrowroot powder (or corn starch)
• ½ tsp baking soda
• ⅛ tsp black pepper + ¼ tsp coarse salt
• 2 tbsp olive oil

For the Stir-Fry Sauce:

• 2 tbsp coconut aminos
• ½ tsp toasted sesame oil
• ½ tsp aged balsamic vinegar
• ¼ tsp coarse salt
• 2 tbsp chicken stock
• 1 tsp arrowroot powder

Other:

• 4 large garlic cloves, thin sliced
• 1 tbsp fresh ginger, finely chopped
• 4 bulbs scallions, chopped and separate white + green parts
• 10 oz. broccoli florets, blanched
• Cooking fat of your choice, avocado oil or ghee

INSTRUCTIONS

• Thin slice chicken breasts to about ¼ and ⅛ inch thin. Season with ingredients under ‘Chinese chicken and broccoli seasonings’. Mix well and set aside in the fridge while preparing other ingredients. Stir well ‘Stir-Fry Sauce’ until there are no lumps. Prepare garlic, ginger, and scallions. Hot water blanch or microwave broccoli florets for 1-2 minutes on high and set aside to cool/drain.
• In a well-heated large stainless steel skillet or cast iron, add 1.5 tbsp cooking fat. Sear the chicken breasts in one even layer in the skillet over medium-high heat without disturbing until they are in golden brown color (about 3-4 mins.) then use a fish spatula to flip and sear the flip side. The chicken should be almost cooked through before setting them aside along with the pan juice and oil in the skillet.
• Use the same skillet and add 1.5 tbsp cooking fat, saute garlic, ginger, and white parts of scallions over medium heat until fragrant. Season with a pinch of salt and stir fry frequently to prevent them from burning (about 8-10 seconds). Add chicken and broccoli florets to the skillet.  Toss and stir the stir-fry sauce one more time before pouring it in the skillet. Toss and coat the sauce over chicken and broccoli until the sauce is slightly thickened (about 8 -10 seconds). Garnish with green parts of scallions and serve hot or in room temperature with cauliflower rice, steamed rice, or lightly sautéed zucchini noodles.

Instant Pot Rice Pudding

We LOVE rice pudding but hate how long it takes. I worked on this recipe for a while until it was just like Mom used to make. It's SO yummy.

Instant Pot Rice Pudding

1 1/2 cups rice (we use long grain but any kind will work)

4 1/2 cups milk

1 cups sugar (add a little more if you want it super sweet, we add up to 1/4 cup)
pinch of salt

2 tsp vanilla

Put everything in the instant pot, except the vanilla. Put it on manual setting for 20 minutes. Allow it to naturally release. Stir in vanilla. Cool slightly before serving, or you can serve it cold. Mix-ins options: cinnamon, nutmeg, blueberries, cream cheese, raisins, craisins, nuts, chocolate chips, etc.

Coconut Lime Chicken

courtesy

I've made this a couple of times now and its going to become a regular staple in our home. The flavors are awesome and its easy.  We serve it over cauliflower rice, but the kids eat it with sticky rice.  Either way, its so good and even better on day 2.

Coconut Lime Chicken

Real Simple Good

INGREDIENTS

• 1 shallot, diced
• 4 cloves garlic, minced
• 1 tbsp fresh ginger, grated on a microplane or 3 frozen Ginger Dorot cubes from Trader Joe's
• 1/4 cup fresh cilantro, chopped (plus more for topping)
• 1/3 cup lime juice (about 2 limes)
• 4 chicken breasts
• 2 tbsp avocado oil (or coconut oil)
• 1/4 cup chicken broth
• 1.5 cups full fat coconut milk (I get mine at Trader Joe's in the cans)
• Salt and pepper
• Lime slices for topping (optional)

INSTRUCTIONS

• Prep shallot, garlic, ginger and cilantro as noted. Juice limes and set aside.
• Place the chicken breasts between two pieces of parchment paper and pound them down to make them even in thickness. Sprinkle each side of the chicken with salt and pepper.
• Heat a large skillet over medium heat and add avocado oil.
• Once hot, add the chicken to the pan (you may have to cook the chicken in 2 batches depending on the size of your pan). Cook, without disturbing for 3-4 minutes, until a nice brown crust has formed. Flip and cook another 3-4 minutes on the other side, until the chicken is mostly cooked through.
• Remove chicken from the skillet and set aside. Lower the heat to medium.
• Add more oil if needed and add the garlic and shallot to the pan. Cook, stirring constantly, for 1-2 minutes.
• Add chicken broth, coconut milk, lime juice, ginger and cilantro to the pan. Stir to mix, scraping up any browned bits remaining in the pan from when you cooked your chicken.
• Add the chicken breasts back to the skillet with the sauce. Cover and turn heat down to low. Simmer for 5 minutes, or until the chicken is fully cooked.
• Serve with vegetables, potatoes, rice or cauli rice. Spoon some sauce over everything for serving. Sprinkle with cilantro and garnish with lime slices (optional).

IP Pineapple Chicken Curry

courtesy

For Whole30, I had to make a few adjustments to the recipe to accommodate our diet.  But, it was worth it.  I love curry and everyone here loved this!  You'll want to check out her original post for recommendations on curry paste and cream.

IP Pineapple Chicken Curry

Tried, Tested and True

• 1-4 oz Maesri Red Curry Paste (found on amazon)
• 1 tbsp Fresh Garlic minced
• 1 tbsp Fresh Ginger grated
• 1/2 medium Onion sliced
• 2 tbsp Oil Coconut, vegetable, or canola
• 1 large Chicken Breast thinly sliced about the grain
• 1 large Red Bell Pepper chopped
• 1/2 cup Sliced Bamboo Shoots (optional- I couldn't find these)
• 1 cup Carrots thinly sliced
• 1 20 oz can Pineapple Chunks or Tidbits in Heavy Syrup NOT DRAINED or use fresh-cut pineapple and 100% pineapple juice
• 2 13.5 oz cans Coconut Milk Shaken (Trader Joe's)
• 1/2 cup Cream of Coconut or Coconut Cream (Trader Joe's)
• 1/2 cup Whole Cashews
• 1/4 cup Cornstarch or Arrowroot
• 3 tbsp Cold Water
• Preheat the Instant Pot to High Saute. When it reads HOT, fry the curry paste, garlic, ginger, and onions in oil until fragrant and onions are tender. Use 1/4-1/2 the can for less spice and the whole can for a medium spiciness level. I use the whole can.
• Add chicken and saute until coated and no longer pink. Add in the rest of the vegetables, pineapples and juice, coconut milk, cashews, and stir to combine.
• Turn OFF saute mode. Lock the lid, turn the knob to SEALING, and cook on manual high pressure for 10 minutes. Allow a 5 minute natural pressure release, or if in a hurry, carefully perform a quick release in short bursts.
• Open the lid, stir, and taste. Turn on High Saute again.
• Add 1/4 cup Cream of Coconut, then taste again. If you’d like it sweeter, add the remaining 1/4 cup. I used 1/2 cup with the entire can of curry paste and enjoyed it like that. 
• Mix together cornstarch and cold water to make a slurry. While stirring, add in the slurry to the simmering curry to thicken. Add an additional tablespoon of cornstarch slurry at a time to make it as thick as you like. Turn off heat and serve immediately over rice or cauliflower rice.