VEGAN BAKED CHANA PULAO | SPICED CHICKPEA RICE CASSEROLE -Vegan Richa Recipes
VEGAN BAKED CHANA PULAO | SPICED CHICKPEA RICE CASSEROLE
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Baked Vegan Chana Pulao is a simple and easy, baked chickpea rice pilaf casserole that comes together quickly but is loaded with flavors. Serve with my quick raita
This recipe for Indian vegan chickpea rice casserole is not made on stovetop but in the oven! So simple, so genius. The roasting method concentrates the flavors and natural sweetness of the veggies added. We start with roasting the vegetables, then add in the rice, chickpeas and spinach and bake everything until the rice is cooked and fluffy.
Before adding the rice to the casserole dish, we soak it in water. This cuts down the cooking time and also ensures we get evenly fluffy rice. For the baked chana pulao obviously, you can either cook the chickpeas from dried chickpeas (pressure cook 40 mins) or use canned chickpeas.
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The Perfect Weeknight Dinner Recipe | Delicious Chicken & Rice Casserole
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Shopping List:
Family size yellow rice
1 onion
1 red bell pepper
1 jalapeño
AP seasoning
1/2 packet Sazon
Italian seasoning
1 tsp chicken base
1 tbsp garlic
2-3 tbsps flour
1 cup chicken broth
2 cup heavy cream
2 cups Colby Jack
1 cup grated Parm
2 cups cooked broccoli
4 cups diced chicken
1/4 cup diced parsley
Mexican Inspired Rice and Beans Recipe ???? Healthy One Pot Black Bean Vegan Food (Super Easy)
Let me show you a simple Mexican-inspired rice and beans recipe you and your friends can enjoy.
➡️ Black beans are a good source of fiber, proteins, and vitamins.
Coupling with the fragrant basmati rice, peppers, cilantro, and lemon juice only ensures this meal is both aromatic and healthy at the same time.
The addition of strained tomatoes, cumin, paprika, and cayenne spices gives this dish the flavor we look for in Mexican-inspired meals.
➡️ This dish is for sure one of the easiest, most aromatic, and flavorful meals you could quickly fire up from your kitchen.
You now have one recipe in your back pocket you could go to whenever you need a Mexican-inspired meal or just to have an excuse to open that can of black beans in the back of your pantry.
???? Is there another Mexican-inspired dish you'd like to see me prepare? Let me know in the comments below.
▶️ RECIPE INGREDIENTS: (4 servings approx.)
1 Cup / 200g White Basmati Rice (washed thoroughly with water)
2 Cups / 1 Can (540ml Can) Cooked Black Beans OR Pinto Beans (drained/rinsed)
3 Tablespoon Olive Oil
1 +1/2 / 200g Cup Onion - Chopped
1 Cup / 150g Green Bell Pepper - Chopped
1 Cup / 150g Red Bell Pepper - Chopped
2 Tablespoon Garlic - finely chopped
3/4 Cup / 175ml Strained Tomatoes / Passata / Tomato Puree
1 Teaspoon Cumin
1 Teaspoon Paprika
1/4 Teaspoon Cayenne Pepper or to taste
1 Cup / 125g Frozen Corn kernels (you can use fresh corn)
1 Cup / 240ml (low sodium) Vegetable Broth **OR AS REQUIRED
✅???? (**NOTE - Sometimes one batch of basmati rice is dried than the other so may require more liquid to cook. SO ADJUST ACCORDINGLY)
Salt to Taste (I have added total 1+3/4 Tsp of Pink Himalayan Salt)
Garnish:
1+1/2 cup / 100g Green Onion - chopped
1/2 to 3/4 cup / 20 to 30g Cilantro (Coriander leaves) or to taste - chopped
OPTIONAL - Lime or Lemon juice to taste (Taste the rice first and ADD ONLY IF IT’S NEEDED, I have added 1/2 tablespoon of lemon juice as I like it a bit sour)
Black pepper to taste (I added 1/2 teaspoon)
Drizzle of extra virgin Olive oil (I have added 1 tablespoon of organic cold pressed olive oil)
▶️ METHOD:
Thoroughly wash the rice - a few times until the water runs clear. Drain 1 can of black beans. Set the rice and beans aside to drain any excess water.
(Use a Wider Pot to cook this dish, the rice will cook more evenly without getting mushy).
To a heated pot add olive oil, onion, red and green bell pepper, salt and fry on medium to medium high heat (depending on the heat of your stove) until the onions and pepper starts to brown. Adding salt to onion/peppers will release it's moisture and help it cook faster, so don’t skip it.
Once the onion starts to brown, add the garlic and fry for about 1 minute or until fragrant. Then add the strained tomatoes, ground cumin, paprika, cayenne and mix well. Add the washed rice, cooked black beans, corn kernels, salt, vegetable broth and mix well. Bring to a boil and then cover and cook on low heat for about 15 minutes or until the rice is cooked (but not mushy).
Uncover and turn off the heat. Add the chopped green onion, cilantro, lemon juice, black pepper, drizzle of olive oil and mix it very gently because rice is very soft at this point and over mixing can cause the rice grains to break.
(NOTE: taste the rice before adding lemon juice and add lemon juice ONLY IF NEEDED)
Cover and let it rest for 5 minutes before serving. This recipe is perfect for meal planning and can be stored in the refrigerator for 3 to 4 days.
▶️ IMPORTANT TIPS:
- Use a Wider Pot to cook this dish, so that the rice can cook more evenly without getting mushy
- Every stove is different so regulate the heat accordingly
- The Cooking time depends on several factors - the type of pot being used, heat of the stove, moisture content of the ingredients etc. so please use your judgement and adjust the cooking time accordingly
- Thoroughly wash the rice until the water runs clear to get rid of any impurities/gunk (it's an important step so please do not skip it)
- This recipe is for white basmati rice, if you are using a different kind of rice adjust the water accordingly
********
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Here you will find easy and nourishing plant-based / vegan recipes for your everyday cooking. I draw my inspiration from classic, traditional, & modern cuisines around the world. I take pride in creating recipes and videos for your best viewing experience. Subscribe for my latest vegan recipes!
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How To Make Chicken & Rice | Easy One Pot Recipes #MrMakeItHappen
Congrats! We made it thru the Holidays! Now it's time to get back into our routine. Here's a quick and easy weeknight dinner recipe that could also be used for Meal Prep for the week! Let's #MakeItHappen
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Shopping List:
2-3 lbs Bone-in Skin On Chicken Thighs
Avocado Oil
1 Onion
1 Red and Green Bell Pepper
3 cloves of garlic
1.5 tsps dried oregano (or italian seasoning)
2 cups long grain white rice (sub cauliflower rice for keto)
4 cups chicken broth/stock
1 tbsp better than bouillon chicken base
salt, pepper, garlic, onion powder, cayenne
smoked paprika, adobo
Fresh chopped parsley
Fresh thyme
2 tbsps butter
Directions:
Season chicken generously on all sides and prep veggies. Heat skillet over medium heat, add avocado oil, and sear chicken for 1-2 minutes per side or until skin is golden brown. Remove chicken and add butter and veggies. Cook veggies until they begin to get tender and then add chicken base. Add rice and mix to combine. Toast rice for 2-3 minutes. Deglaze with white wine or chicken stock. Bring to a simmer and then add chicken broth. Bring back to a simmer and add chicken. (Add thyme here) Cover with a lid and reduce heat to a gentle simmer for 20-25 minutes or until chicken is fully cooked and rice is done. Season to taste and garnish with parsley.
Make This Delicious Chicken & Rice in Just ONE Pot!
One Pot Chicken and Rice Recipe
( Did you know I can actually freestyle?)
•
•
Ingredients -
3 minutes each side
5-6 Chicken Thigh
2 1/2 Tsp Cayenne Pepper
1 Tsp Ground Cloves
1 Tsp Black Pepper
1 Tsp Onion Powder
1 Tsp Garlic Powder
1 Tsp Paprika
1 Tsp Salt
———————————
Rice Cook for 20 Minutes
1 Shallot or Half an Onion
1 1/2 Tbsp Tomato Paste
1 Tbsp Garlic
4 Cups Water/Chicken Broth
2 Cups Rice
Bayleaves (Optional)
Saffron (Optional)
Lemons (Optional)
| ThatSavageKid
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Mexican chicken and rice (One-Pan) | Easy Chicken and rice recipe | Easy one-pot dinner recipe
Learn how to make Mexican chicken and rice (One-Pan) | Easy Chicken and rice recipe | Easy Dinner recipe
Full recipe:
Mexican Chicken and Rice Ingredients
• 1/2 cup onions, chopped
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 tsp garlic, finely chopped
• 2 tsp fajita seasoning
• 1 cup rice (uncooked)
• 1 cup tomato puree (blend fresh tomatoes or use canned tomatoes)
• 1 cup water
• 1 cup red kidney beans (cooked) (or use black beans)
• 1 cup corn
• 2 tsp lemon juice
• Coriander leaves
Step by step instructions
• Heat 2 tsp of oil over medium-high heat.
• Place the marinated chicken over the pan. Do not overcrowd the pan. I cooked the chicken in two batches.
• Cook until char marks appear on both sides.
• Remove and set it aside on a plate. Same way, cook the next batch of the chicken.
• Heat 2 tsp of oil in the same pan.
• Add onions and bell peppers. Cook until onions are translucent.
• Add garlic, stir and cook for 30 seconds.
• Add fajita seasoning, stir to combine. Cook for a minute.
• Add rice and combine with the spices. Toast it for a minute.
• Add tomato puree, water, beans, and corn. Stir gently to combine.
• Taste and add more salt or pepper if required.
• Add lemon juice (Optional. Add as per taste).
• Let it come to a boil.
• Add the cooked chicken.
• Reduce the heat to low. Cover and cook for 25 minutes.
• Remove from heat. Cover and keep it aside for 10 minutes.
• Mexican chicken and rice is ready to serve.
• Garnish with coriander leaves.
• Serve with lemon wedges. Top it with salsa, sour cream, and avocado slices.
#mexicanrice #mexicanchickenrice #mexicanrecipes
Cooking tips:
• Rice to liquid ratio is important. Add water as per the variety of rice you are using.
• Use a tight-fitting lid to cover the pan. If the steam escapes from the lid then you have to add more water to cook rice.
• Do not stir the rice when it is simmering.
• Do not add lemon juice if tomatoes are sour.
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