Best 6 Rainbow Rice Recipes

RAINBOW TROUT WITH JASMINE RICE AND CITRUS VINAIGRETTE

Steps:

• Season trout fillets lightly with salt and pepper on both meat and skin sides. Lightly dust fillets with flour and shake off excess. In a non-stick skillet large enough to hold all 4 fish, heat the oil and butter over high heat until almost smoking. (You may need to work in batches or use 2 skillets if you don't have one that is large enough). Carefully place the trout, meat side down, in the skillet and saute for about 2 minutes or until golden brown. Carefully turn the fish over with tongs and finish cooking on the skin side, about 2 more minutes. With tongs, remove the trout from the skillet and serve immediately with the rice and vinaigrette.
• Combine all ingredients in a large saucepan. Add enough salt and pepper to make the water taste slightly salty. Cover and bring to a boil. When the water level drops below the rice, reduce heat to maintain a simmer. Simmer for about 8 minutes and turn off the heat. Leave covered and let stand for about 5 minutes. Fluff rice with a fork and serve hot with the trout.
• Add vinegar, citrus juice, shallots, and mustard to a blender. Blend for 30 seconds. Slowly add oil while machine is running until emulsified; the vinaigrette should be thick. Season with salt and pepper, to taste. Add more citrus juice, to taste, if desired. Drizzle over trout. Toss with steamed fresh seasonal vegetables, if desired.

RAINBOW PEPPERS AND SHRIMP WITH RICE NOODLES

Steps:

• Place the noodles in a large bowl and cover with warm water. Soak for at least 20 minutes until soft. Drain in a colander. With kitchen scissors, cut into 6-inch lengths. Set aside within reach of your wok or pan. Combine the broth, 2 teaspoons of the soy sauce and 1 tablespoon of the rice wine or sherry and sugar in a small bowl. Combine the garlic, 1 tablespoon of the ginger and the minced jalapeño in another bowl. Have all of your ingredients within reach of your wok or pan.
• In a medium bowl, combine the cornstarch, 1 teaspoon soy sauce, 1 tablespoon rice wine or sherry and 1 tablespoon of the ginger. Stir together well. Lightly salt the shrimp and toss with the cornstarch mixture until coated.
• Heat a 14-inch flat-bottomed wok or a 12-inch skillet over high heat until a drop of water evaporates from the surface within a second or two. Add the oil to the sides of the pan and tilt the pan to distribute. Add the garlic, ginger and jalapeño, and stir-fry for no more than 10 seconds. Add the peppers and stir-fry for one minute. Add the shrimp along with any liquid in the bowl, and stir-fry for two to three minutes until pink and opaque. Add the scallions, drained noodles and the broth mixture, and stir-fry for one to two minutes until the noodles are just tender. Add the cilantro and stir-fry for another 30 seconds. Stir in the sesame oil, remove from the heat and serve, with more soy sauce if desired.

DOMINICAN RAINBOW RICE

Steps:

• Cut the vegetables into very small cubes.
• Sauté all the ingredients (except for the rice) using the butter until the onions are semi-transparent. Add salt to taste.
• Finally add the rice and combine all the ingredients. Fluff the rice using a fork. Dish up hot.

CHICKEN ON RAINBOW RICE

Steps:

• In a small resealable plastic bag, combine the oil and lime juice; add chicken. Seal bag and turn to coat; refrigerate for at least 1 hour., Drain and discard marinade. Grill chicken, uncovered, over medium heat for 5-7 minutes on each side or until juices run clear. Meanwhile, in a skillet, saute onion and peppers in butter until tender. Stir in the rice, salt and pepper; heat through. Serve with chicken.

RAINBOW RICE

Steps:

• Chop peppers and onions into small pieces. Saute peppers and onions in olive oil and season with garlic and black pepper. Add mushrooms and olives to the mix. Slow cook 1 cup of rice with water according to package instructions. When done add peppers, mushrooms, onions and olives.

RAINBOW RICE KRISPY TREATS

Steps:

• 1. For all the recipes line separate 9x13-inch pans with foil that over-hangs pan for easy out of pan; and spray generously with non-stick buttery spray. Set aside. Rainbow: Melt butter over low heat in large saucepan. Add mini marshmallows-stir until melted. Pour mixture over cereal in a large bowl and with buttered hands or spoon mix until well coated . Press into prepared pan. Cool until set, lift out with foil and cut to size desired.
• 2. Double Chocolate: Melt butter over low heat in large saucepan. Add mini marshmallows , stir until melted. Stir in chocolate chips,stir until melted. Pour mixture over cereal in large bowl. Mix with buttered hands or large spoon until well coated. Press into prepared pan. Proceed as above.
• 3. Double Peanut Butter: Melt butter in large saucepan with the peanut butter chips and marshmallows; stir until melted. Pour over peanut butter cheerios in large bowl and mix with buttered hands until mixture is well coated. Press into prepared pan. Chill until set. Remove by foil. Cut into desired sizes.
• 4. Coconut Dreams: In a large saucepan over low heat add the coconut oil , coconut, coconut flavoring, and mini marshmallows and vanilla chips; stir until combine and vanilla chips are melted. Pour over plain rice krispies in a large bowl and with butter hands or spoon mix until all is well coated. Press into prepared pan. Melt chocolate chips in microwave for 30 seconds interval until smooth and creamy. Drizzle over crispies. Chill until set. Remove by foil and cut into squares.