Ingredients with Measurements:
- 1 cup of white rice
- 2 cups of water
- 1 tablespoon of vegetable oil
- 1 red bell pepper, sliced
- 1 yellow onion, sliced
- 2 garlic cloves, minced
- 1 teaspoon of chili flakes
- 2 tablespoons of soy sauce
- 2 tablespoons of lime juice
- Salt and pepper to taste
- 1 avocado, sliced
- 1 lime, cut into wedges
- Fresh cilantro, chopped
Special equipment needed:
- Rice cooker or pot with lid
- Large skillet
Step-by-step instructions:
1. Rinse the rice in cold water and drain. Add the rice and water to a rice cooker or pot and cook according to package instructions.
2. In a large skillet, heat the vegetable oil over medium-high heat. Add the red bell pepper and onion and sauté for 5-7 minutes until softened.
3. Add the minced garlic and chili flakes to the skillet and sauté for another minute.
4. Add the cooked rice to the skillet and stir to combine with the vegetables.
5. In a small bowl, whisk together the soy sauce and lime juice. Pour the mixture over the rice and stir to coat evenly.
6. Season with salt and pepper to taste.
7. Divide the rice mixture into bowls and top with sliced avocado, fresh cilantro, and lime wedges.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
N/A
Serving size:
4 servings
Nutritional information:
Calories: 300
Fat: 10g
Carbohydrates: 47g
Protein: 6g
Fiber: 5g
Sugar: 3g
Substitutions for ingredients:
- Brown rice can be used instead of white rice.
- Any color bell pepper can be used instead of red bell pepper.
- Green onions can be used instead of yellow onion.
- Lemon juice can be used instead of lime juice.
Variations:
- Add cooked chicken or shrimp to the rice bowl for added protein.
- Top with sliced jalapeños for extra heat.
- Add a fried egg on top for a breakfast twist.
Tips and tricks:
- Rinse the rice before cooking to remove excess starch.
- Use a non-stick skillet to prevent the rice from sticking to the bottom.
- Use leftover rice to make this recipe even quicker.
Storage instructions:
Store any leftover rice bowl in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the rice bowl in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the rice bowl in a colorful bowl or plate for a vibrant presentation.
Garnishes:
Garnish with fresh cilantro and lime wedges.
Pairings:
Pair with a side salad or roasted vegetables.
Suggested side dishes:
- Mixed greens salad with a citrus vinaigrette.
- Roasted broccoli or cauliflower.
Troubleshooting advice:
- If the rice is too dry, add a splash of water or vegetable broth to the skillet.
- If the rice is too wet, cook for a few more minutes to evaporate any excess liquid.
Food safety advice:
- Store any leftover rice in the refrigerator within 2 hours of cooking.
- Reheat rice to an internal temperature of 165°F to prevent foodborne illness.
Food history:
The combination of soy sauce, lime, and chili flakes is a popular flavor profile in Asian cuisine.
Flavor profiles:
Savory, tangy, and spicy.
Serving suggestions:
Serve as a main dish for lunch or dinner.
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