Urban Herbs

Mind Your Pantry!

Urban Herbs is a spices company created by chefs, for chefs. We are here for those looking for a large selection of high quality cooking spices, dried beans, gourmet rices and grains--all your kitchen pantry staples.

Filtering by Tag: basmati

Mexican Chicken & Rice With Black Beans

Serves: 6
From: Cuisine At Home Magazine

1 Tbsp    Each, Chili powder and ground cumin
1 tsp    Each, Ground coriander and kosher salt
½ tsp    Black pepper, freshly ground
1½ Lb    Chicken thighs, boneless/skinless, cubed
3 Tbsp    Olive oil, divided
½ C    Each, Diced Onion and yellow bell pepper
1 Tbsp    Each, Minced garlic and serrano chile
1½ C    Dry basmati rice
2¾ C    Low sodium chicken broth
1 Lb    Cooked, black beans
¼ C    Minced, fresh cilantro
2 Tbsp    Fresh lime juice
Radishes, roma tomato, serrano, & cilantro leaves for garnish (optional)

Combine chili powder, cumin, coriander, salt and black pepper in a large bowl. Add chicken and toss to coat. Meanwhile, heat 2 Tbsp oil in a 12 inch skillet over medium until shimmering. Add chicken and brown on all sides, 5-6 minutes. Transfer chicken to a plate. Heat remaining Tbsp oil in same skillet over medium. Add onion, bell pepper, garlic, and minced serrano; cook 1-2 minutes. Stir in rice and cook 1 minute. Add broth, scraping up any brown bits, and bring to a boil. Return chicken to skillet, cover, reduce heat to low and cook until chicken is cooked through and rice is tender, about 20 minutes. Stir in beans, minced cilantro, and lime juice. Garnish chicken and rice with radishes, tomato, sliced serranos, and cilantro leaves.

BASMATI RICE WITH GREEN ONION & DILL

Serves: 4-6

1  1/2 cups basmati rice
2 tbsp vegetable oil
1/4 tsp cumin seeds
1/2 cup green onion, trimmed/sliced incl. tops
2 tsp dried dill weed
1/4 tsp garam masala
3/4 tsp salt
2 cups chicken or vegetable stock (or water)

In a bowl or shallow dish, wash the rice in several changes of cold water until it runs clear. Cover with water and soak for 30 minutes. Using a sieve, drain the rice throroughly and set aside.
Heat the oil in a thick sided pot over med-high heat. When very hot, add cumin seeds and toat for 30 seconds. Add the green onion and stir for another 15 seconds. Stir in the rice, dill, garam masala, and salt. Stir to mix and fry the rice mixture for 2 minutes. Stir in the stock or water. Turn the heat up to high and bring the mixture to a boil. Immediatly turn the heat to very low, cover and simmer until the rice is tender but not mushy, or about 20 minutes. Gently fluff with a fork and serve.