Exotic and tasty: 2 Spanish and Thai rice dishes

Liven up your meals with these crowd-pleasing Spanish and Thai rice recipes.  Add spicy aroma and delicious flavour to any main dish— and say goodbye to boring dinners today!

Did you know?

Originally from Thailand, Jasmine rice is wonderfully fragrant and slightly sticky when cooked.  Low-fat coconut milk, and a touch of coconut extract, sends the flavour skyrocketing without adding tons of calories.

Prep time: 5 minutes (plus 10 minutes standing)

Cook time: 15 minutes

Serves: 6

• 300 ml (1 1/4 c) water
• 175 ml (3/4 c) canned light coconut milk
• 1 c jasmine rice, rinsed
• 1 ml (1/4 tsp) coconut extract
• 2 ml (1/2 tsp) salt
• Pinch of allspice 250 g
• 15 ml (1 tbsp) chopped fresh cilantro (optional)

1. Bring the water, coconut milk, salt and allspice to a boil in a medium pot.
2. Stir in the rice and coconut extract, cover and reduce heat to low.
3. Simmer until the liquid is absorbed and the rice is tender (about 15 to 20 minutes).
4. Remove pan from heat and let stand, covered, for 10 minutes.
5. Fluff rice with a fork and scatter on cilantro (if using).

• 75 calories
• 2 g fat (2 g sat fat)
• 12 g carbs
• 2 g protein
• 1 g fibre
• 0 mg cholesterol
• 200 mg sodium
• 1 mg calcium

Did you know?

Traditional Spanish rice has a rich, nutty aroma.  This aroma comes from browning the rice in oil before adding the other ingredients — a method that has its roots in Moorish culinary culture.  Then the rice is cooked in broth like a rice pilaf.  We use low-sodium broth to keep added salt to a minimum.

Prep time: 5 minutes

Cook time: 25 minutes

Serves: 6

• 10 ml (2 tsp) olive oil
• 250 g (1 c) long-grain white rice
• 125 g (1/2 c) chopped onions
• 125 g (1/2 c) chopped green peppers
• 1 garlic clove, minced
• 400 ml (1 3/4 c) low-sodium chicken broth
• 250 g (1/2 c) chopped drained tomatoes (fresh or low-sodium canned)
• 2 ml (1/2 tsp) paprika, preferably smoked

1. Heat oil in a large pot over medium heat.
2. Add the rice and cook until lightly browned (two to three minutes).
3. Add onions and green pepper and cook until the onions are soft (three to four minutes).
4. Add garlic and cook for one minute.
5. Stir in broth, tomatoes and paprika.
6. Bring to a boil over high heat.
7. Reduce heat to low, cover and simmer until the rice is tender (20 to 25 minutes).

• 153 calories
• 2 g fat (0 g sat)
• 29 g carbs
• 4 g protein
• 1 g fibre
• 0 mg cholesterol
• 25 mg sodium
• 22 mg calcium

Who says rice has to be boring?  Add variety and excitement to your meals with these savory, easy-to-make Spanish and Thai rice dishes.