Rice Timbales

1 2 3

Makes 6 servings
Credit: The Kitchen Bible
Originally from July 2013 on my old blog

I was drawn to this recipe because, while it’s easy to just plop down a big spoonful of rice onto your plate as a side dish, this recipe elevates that not just by adding some more flavor, but also by looking pretty! Plus, it’s barely more time-consuming than just plain old rice.

I served this alongside my Grilled (not fried) Fish Tacos, which the recipe for is posted on my blog. Go check it out!


  • 1 ½ cup long-grain rice
  • ½ red bell pepper, seeded and diced
  • 2 shallots, finely chopped
  • 3 cups chicken stock (if you want to make this recipe vegetarian, just use vegetable stock)
  • 2 tablespoons olive oil, plus more for ramekins
  • 2 teaspoons coriander
  • 1 teaspoon cumin
  • 1 teaspoon sesame seeds
  • ½ teaspoon dried oregano
  • ¼ teaspoon salt

To serve:

  • ¼ cup olive oil
  • grated zest and juice of 1 lemon
  • 2 tablespoons chopped parsley

Heat the oil in a medium saucepan over medium-low heat. Add the shallots and cook for 5 minutes. Add the coriander, cumin, sesame seeds and oregano and cook for 2 minutes. Add the rice and stir well. Add the stock and salt and bring to a boil. Reduce heat to low, cover and cook for about 17 minutes, or until rice is tender.

Heat the olive oil, lemon zest and juice in a small saucepan until boiling. Stir in the parsley.

Lightly oil 6 8-ounce ramekins on the bottom AND sides. Spoon equal amounts of the rice into each ramekin and press firmly with the back of a spoon until compressed. Place the ramekin upside-down on a plate, then invert, slowly pulling the ramekin away, leaving a little mound of rice. Drizzle some of the hot lemon oil over each and serve hot.

Happy dining!!


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