Recipes

Eat Purple For Your Health!
Blanca Isabel
Health Benefits

Cooks just like any long grain rice

Blanca Isabel Purple Rice cooks just like any long grain rice, offering simplicity in preparation and versatility in meals. Beyond its ease of cooking, this unique rice variety provides additional health benefits, including high levels of antioxidants and essential nutrients. Its natural purple hue not only adds visual appeal to dishes but also signifies its rich nutrient content, making it a wholesome choice for any diet.

Recipes

Recipe 1
Purple Rice with White Beans and Chicken
Ingredients:
  • 4 cups chicken broth
  • 2 cups purple rice*
  • 1 teaspoon kosher salt
  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • 1 tablespoon Creole seasoning
  • 6 (6-ounce) bone-in chicken thighs
  • 1 red bell pepper, thinly sliced
  • 1 cup diced fennel bulb
  • ½ cup diced yellow onion
  • 2 cloves garlic, minced
  • White Beans (recipe follows)
  • Garnish: fresh basil leaves
Instructions:
  1. In a medium saucepan, bring broth, rice, and salt to a boil over medium-high heat. Reduce heat to medium, cover, and simmer, stirring occasionally, until rice is tender and liquid is absorbed, 30 to 45 minutes.
  2. In a large skillet, melt butter with oil over medium heat. Sprinkle Creole seasoning all over chicken, and add, skin side down, to skillet. Cook until skin is golden brown, 5 to 6 minutes. Turn chicken, and cook until browned, about 5 minutes. Remove from skillet.
  3. Add bell pepper, fennel, onion, and garlic to skillet; cook over medium heat, stirring occasionally, until tender. Add White Beans, and bring to a boil. Place chicken on top of beans. Reduce heat to medium-low, and simmer until beans have slightly thickened and an instant-read thermometer inserted in chicken, without touching bone, registers 170°, 10 to 15 minutes.
  4. Serve with rice, and garnish with fresh basil, if desired.

Image and recipe from Louisiana Cookin'

Recipe 2
Roasted Shrimp and Mirliton Slaw over Lemon Purple Rice

Makes 4 to 6 Servings

Ingredients:
  • 6 medium radishes, cut into matchsticks (about 1 cup)
  • 1 large mirliton, cut into matchsticks (about 2 cups)
  • ¼ cup fresh lemon juice
  • 2 tablespoons finely diced seeded jalapeños (about 2 medium)
  • 1 tablespoon canola oil
  • 1¼ teaspoons sugar
  • ¾ teaspoon kosher salt, divided
  • 2 tablespoons chopped fresh parsley
  • ⅓ cup unsalted butter, melted
  • 1 tablespoon hot sauce
  • 24 extra-large shrimp, peeled and deveined (tails left on) (about 1½ pounds)
  • Lemon Purple Rice (recipe follows)
  • Garnish: lemon wedges
Instructions:
  1. In a medium bowl, toss together radishes, mirliton, lemon juice, jalapeño, oil, sugar, and ¼ teaspoon salt. Cover and refrigerate until chilled, about 1 hour. Toss in parsley.
  2. Preheat oven to 450°. Spray a large rimmed baking sheet with cooking spray.
  3. In a large bowl, combine melted butter, hot sauce, and remaining ½ teaspoon salt. Add shrimp, tossing to coat. Spread mixture on prepared pan.
  4. Bake until shrimp are pink and firm, 7 to 8 minutes. Serve with Lemon Purple Rice, and top with slaw. Garnish with lemon, if desired.
Lemon Purple Rice:
  1. In a medium saucepan, bring 1¾ cups water, lemon zest, and salt to a boil over medium-high heat.
  2. Stir in rice; cover, reduce heat, and simmer until liquid is absorbed, 15 to 18 minutes. Fluff with a fork before serving.

Image and recipe from Louisiana Cookin'

Traditional Louisiana Recipes with Rice

Discover the rich flavors of Louisiana with these classic rice-based recipes.

Jambalaya
Ingredients:
  • 2 cups of long-grain rice
  • 1 pound of chicken, diced
  • 1 pound of sausage, sliced
  • 1 bell pepper, chopped
  • 1 onion, chopped
  • 2 celery stalks, chopped
  • 3 cloves of garlic, minced
  • 4 cups of chicken broth
  • 2 tablespoons of Cajun seasoning
  • 1 can of diced tomatoes
Instructions:
  1. Sauté the sausage, chicken, and vegetables in a large pot.
  2. Add garlic and cook until fragrant.
  3. Stir in rice, tomatoes, and seasoning.
  4. Pour in the chicken broth and bring to a boil.
  5. Reduce heat, cover, and simmer for 20-25 minutes until the rice is cooked.
Gumbo
Ingredients:
  • 1/2 cup of vegetable oil
  • 1/2 cup of flour
  • 1 bell pepper, chopped
  • 1 onion, chopped
  • 2 celery stalks, chopped
  • 3 cloves of garlic, minced
  • 1 pound of shrimp, peeled and deveined
  • 1 pound of andouille sausage, sliced
  • 6 cups of chicken broth
  • 1 can of diced tomatoes
  • 2 cups of rice, cooked
Instructions:
  1. Make a roux by combining oil and flour in a pot, cooking until dark brown.
  2. Add vegetables and cook until softened.
  3. Stir in the sausage and cook for a few minutes.
  4. Add the broth and tomatoes, bring to a simmer.
  5. Add shrimp and cook until done. Serve over rice.
Crawfish Étouffée
Ingredients:
  • 1/4 cup of butter
  • 1/4 cup of flour
  • 1 bell pepper, chopped
  • 1 onion, chopped
  • 2 celery stalks, chopped
  • 2 cloves of garlic, minced
  • 1 pound of crawfish tails
  • 2 cups of chicken broth
  • 2 tablespoons of Cajun seasoning
  • 2 cups of rice, cooked
Instructions:
  1. Make a roux with butter and flour, cooking until golden brown.
  2. Add vegetables and cook until soft.
  3. Stir in crawfish tails and seasonings.
  4. Add broth and simmer until thickened. Serve over rice.
Red Beans and Rice
Ingredients:
  • 1 pound of red beans, soaked overnight
  • 1 pound of smoked sausage, sliced
  • 1 onion, chopped
  • 2 celery stalks, chopped
  • 1 bell pepper, chopped
  • 3 cloves of garlic, minced
  • 6 cups of water
  • 2 cups of rice, cooked
  • 2 tablespoons of Creole seasoning
Instructions:
  1. Sauté sausage, then add vegetables and garlic.
  2. Add beans, water, and seasoning.
  3. Bring to a boil, then reduce heat and simmer for 2-3 hours until beans are tender. Serve over rice.
Dirty Rice
Ingredients:
  • 1 pound of ground beef
  • 1/2 pound of chicken livers, chopped
  • 1 onion, chopped
  • 1 bell pepper, chopped
  • 2 celery stalks, chopped
  • 3 cloves of garlic, minced
  • 4 cups of chicken broth
  • 2 cups of long-grain rice
  • 2 tablespoons of Cajun seasoning
Instructions:
  1. Brown the ground beef and chicken livers.
  2. Add vegetables and cook until tender.
  3. Stir in rice and seasoning.
  4. Add chicken broth, bring to a boil, then simmer until rice is cooked.
Shrimp Creole
Ingredients:
  • 1 pound of shrimp, peeled and deveined
  • 1 onion, chopped
  • 1 bell pepper, chopped
  • 2 celery stalks, chopped
  • 3 cloves of garlic, minced
  • 1 can of diced tomatoes
  • 1/2 cup of tomato sauce
  • 2 cups of chicken broth
  • 2 cups of rice, cooked
  • 2 tablespoons of Creole seasoning
Instructions:
  1. Sauté vegetables and garlic.
  2. Add tomatoes, tomato sauce, broth, and seasoning.
  3. Simmer for 20 minutes, add shrimp and cook until done. Serve over rice.
Crawfish Pie
Ingredients:
  • 1 pound of crawfish tails
  • 1 onion, chopped
  • 1 bell pepper, chopped
  • 2 celery stalks, chopped
  • 2 cloves of garlic, minced
  • 1/4 cup of butter
  • 1/4 cup of flour
  • 1 cup of chicken broth
  • 2 tablespoons of Cajun seasoning
  • 1 pie crust
  • 2 cups of rice, cooked
Instructions:
  1. Sauté vegetables and garlic in butter.
  2. Stir in flour to make a roux, then add broth and seasoning.
  3. Add crawfish tails and simmer until thickened.
  4. Fill pie crust with mixture and bake until golden. Serve with rice.
Chicken and Sausage Gumbo
Ingredients:
  • 1/2 cup of oil
  • 1/2 cup of flour
  • 1 pound of chicken, diced
  • 1 pound of sausage, sliced
  • 1 onion, chopped
  • 1 bell pepper, chopped
  • 2 celery stalks, chopped
  • 3 cloves of garlic, minced
  • 6 cups of chicken broth
  • 2 cups of rice, cooked
  • 2 tablespoons of Creole seasoning
Instructions:
  1. Make a roux with oil and flour, cooking until dark brown.
  2. Add vegetables and garlic, cook until softened.
  3. Add chicken, sausage, broth, and seasoning.
  4. Simmer for 1-2 hours. Serve over rice.