ARROZ BLANCO (COLOMBIAN-STYLE WHITE RICE)
Plain white rice or Arroz Blanco is the perfect accompaniment to any Colombian meal. In my family we would eat white rice as a side dish with everything. For my grandmother, the coffee pot,the rice maker and the pressure cooker were all the kitchen gadgets she needed.
Provided by Erica Dinho
Categories Side Dish
Time 25m
Number Of Ingredients 4
Steps:
- In a medium pot, place the rice and add the water, oil and salt.
- Bring to a boil for about 30 seconds, reduce the heat to low and cook for about 15 to 20 minutes or until the water is absorbed and the rice is tender. Remove from the heat and let it sit for 5 minutes and serve.
Nutrition Facts : Calories 369 kcal, Carbohydrate 74 g, Protein 7 g, Fat 4 g, SaturatedFat 1 g, TransFat 1 g, Sodium 587 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 3 g, ServingSize 1 serving
SIMPLE WHITE RICE (ARROZ BLANCO)
Steps:
- Gather the ingredients.
- Rinse the rice well in a colander.
- Bring the water to boil in a saucepan. Add the rice and the salt.
- Allow the rice to boil for about 1 minute. Stir at least once to prevent sticking, but don't overdo it.
- Cover the saucepan with an appropriate tight-fitting lid that does not have an exhaust hole.
- Reduce the heat to low and allow the rice to simmer for about 30 minutes.
- Fluff the rice with a fork and serve.
Nutrition Facts : Calories 51 kcal, Carbohydrate 11 g, Cholesterol 0 mg, Fiber 0 g, Protein 1 g, SaturatedFat 0 g, Sodium 38 mg, Sugar 0 g, Fat 0 g, ServingSize 4 ½-cups (4 servings), UnsaturatedFat 0 g
WHITE RICE (ARROZ BLANCO)
Steps:
- Heat oil in a shallow casserole and brown garlic. Take it off the heat and remove garlic from the oil. Add water and salt to the oil and bring to a rolling boil. Add the washed rice and stir. Bring to a rolling boil again, cover and cook over low heat for approximately 30 minutes.
GULF COAST-STYLE WHITE RICE PILAF (ARROZ BLANCO)
I love this recipe because it cooks in the oven leaving more room on the stovetop or it can cook along with your enchiladas! From Rick Bayless.
Provided by cookiedog
Categories Long Grain Rice
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Turn on the oven to 350 degrees and position a rack in the middle. Set a medium (3 quart) ovenproof saucepan over medium heat. Add the oil, rice and onion. Stir frequently ntil the grains of rice turn from translucent to milky-white, about 5 minutes-for the whitest rice, they shouldn't brown.
- Add the garlic and stir a few seconds, until fragrant, then add the chicken broth and 1 teaspoons salt (that's what I usually neeed when using a normally salted broth). Stir a couple of times, then let the mixture come to a full boil.
- Cover the pan and set in the middle of the oven. Bake 25 minutes. Remove from the oven and let stand 5 minutes.
- Fluff the rice with a fork and sprinkle with the chopped parsley.
Nutrition Facts : Calories 219.4, Fat 4.1, SaturatedFat 0.6, Sodium 222.7, Carbohydrate 39.6, Fiber 1.6, Sugar 0.7, Protein 4.8
ARROZ BLANCO (MEXICAN WHITE RICE)
When most people think of Mexican rice, they think of the typical tomato-flavored rice. When I've been in Mexico, however, I've been served this type of white rice often. This recipe is authentic Mexican and comes from Rick Bayless.
Provided by Velouria
Categories White Rice
Time 35m
Yield 5 cups, 5-6 serving(s)
Number Of Ingredients 8
Steps:
- In small saucepan or microwave oven, heat broth or water until steaming.
- Stir in about 3/4 teaspoon salt if using salted broth, 1 1/2 teaspoons if using unsalted broth or water.
- Cover and keep warm.
- In medium (3-quart) saucepan with a tight-fitting lid, heat the oil over medium heat.
- When hot, add raw rice and onion and stir regularly until grains have turned from translucent to milky-white, 4-5 minutes.
- Add garlic and stir for a few seconds, until fragrant. Do not let grains brown.
- Add the warm liquid and lime juice, stir thoroughly, scraping down any grains that are clinging to the side of the pan.
- Cover and cook over the lowest heat for 15 minutes--temperature should be low enough that only the slightest hint of steam escapes lid.
- Remove pan from heat and let stand covered for 5 minutes.
- Uncover and test a grain of rice: if still a little hard, re-cover pan and set over low heat for about 5 min.; if rice has absorbed all liquid and is completely dry, sprinkle on 2 tablespoons water before returning to heat.
- When rice is done, sprinkle on parsley and gently fluff with fork to release steam and stop the cooking.
Nutrition Facts : Calories 281.9, Fat 6.5, SaturatedFat 1, Sodium 379.3, Carbohydrate 47.9, Fiber 1.9, Sugar 1, Protein 6.5
MEXICAN WHITE RICE (ARROZ BLANCO)
Mexican white rice is my favorite rice preparation. This recipe comes from Gourmet Sept. 07; posted so I won't loose it! I will probably add a little parsley.
Provided by KlynnPadilla
Categories Long Grain Rice
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Bring about 6 cups water to a boil and pour over rice in a bowl. Soak rice until it has turned a more opaque white, 2 to 3 minutes. (Rice can be soaked up to 4 hrs.) Drain well and spread out on a kitchen towel to dry, at least one hour.
- Cook onion and garlic in oil in a wide 4-5 quart heavy pot or deep skillet over med. heat, stirring, until softened, about 3 minutes.
- Add rice and cook over med-high heat, stirring, until pale golden, about 5 minute Add broth, water, and 2 teaspoons salt and bring to a boil.
- Cover tightly and cook over low heat until rice is tender, 18-20 minutes. Let stand covered 5 min., then fluff with fork and serve.
Nutrition Facts : Calories 312.8, Fat 5.8, SaturatedFat 0.8, Sodium 102, Carbohydrate 57.9, Fiber 1.2, Sugar 1, Protein 5.8
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