2 colourful and tasty rice side dishes

Rice is a quick and easy side dish that can accompany any meal. Your family is sure to love the recipes below.

Here's a vegetable-rich rice dish filled with bits of green pepper, celery, mushrooms and plum tomatoes. Vegetable juice and chicken broth in the simmering liquid boost the flavour of the rice itself and give it an attractive red colour.

Preparation time 20 minutes

Cooking time 30 minutes 

Serves 6

• 1 onion, finely chopped
• 1 large green pepper, seeded and finely chopped
• 1 celery stalk, finely chopped
• 2 garlic cloves, minced
• 110 g (4 oz) white mushrooms, sliced
• 200 g (1 c) long-grain white rice
• 375 ml (1 1/2 c) vegetable juice
• 250 ml (1 c) chicken or vegetable broth
• Salt1 g (1/4 tsp) freshly ground black pepper
• 1 bay leaf
• 6 plum tomatoes, halved, seeded and diced

1. Lightly coat a deep nonstick skillet with cooking spray. Sauté the onion, green pepper, celery and garlic until the onion is almost soft, about three minutes.
2. Stir in the mushrooms and rice and sauté until the rice turns golden, about two minutes.
3. Stir in the vegetable juice, broth, salt, to taste, black pepper and bay leaf. Bring to a boil over medium-high heat. Cover, reduce the heat and simmer, stirring occasionally, for 15 minutes.
4. Stir in the tomatoes. Cover and cook until the rice is tender and the liquid is absorbed, about 10 minutes longer.
5. Fluff with a fork to keep the rice from sticking together. Remove from the heat and discard the bay leaf.

To turn this into a simple shrimp paella, add a generous pinch of saffron along with the vegetable juice. During the last eight minutes of cooking, stir in 750 grams (1 1/2 pounds) peeled and deveined large shrimp and 300 grams (two cups) peas into the rice.

Almost any liquid can be used as the cooking liquid for rice. Chicken broth, tomato juice, beer apple juice... they all lend signature ­flavours. Here, we give rice the citrus treatment with orange juice in the cooking water and some grated orange zest to heighten the aromas. Serve with chicken, turkey or fish.

Preparation time 10 minutes

Cooking time 15 minutes 

Serves 4

• 250 ml (1 c) diced celery
• 45 ml (3 tbsp) chopped onion
• 15 ml (1 tbsp) grated orange zest
• 50 g (1/4 c) unsalted butter or margarine
• 2 g (1/2 tsp) teaspoon salt
• 45 ml (3 tbsp) fresh orange juice
• 325 ml (1 1/3 c) water
• 325 ml (1 1/2 c) uncooked instant rice

1. In a three litre (three quart) pot, sauté the celery, onion and orange zest in the butter or margarine until tender but not brown, about five minutes. Add the salt.
2. Combine the orange juice and water in a measuring cup and add to the celery mixture. Bring to a boil.
3. Stir in the rice. Remove from the heat; cover and let stand for 10 minutes. Fluff with a fork.

To add a mildly spicy aroma, toss a cinnamon stick and a knob of peeled ginger into the cooking water. Remove both before serving.

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