Arroz Con Calabacin Rice With Zucchini Food

CALABACITAS CON QUESO - ZUCCHINI WITH CHEESE

Steps:

• In a saucepan with a lid, combine zucchini, corn, onion, green pepper, tomato, and vegetable oil. Cover, and cook over medium heat until tender.
• Gently stir in the sugar; add cheese on top, but do not stir. Cover, and continue cooking until cheese is melted. Stir, and add remaining cheese; cover, and continue cooking until melted. Serve warm.

ARROZ CON CALABACIN (RICE WITH ZUCCHINI)

Steps:

• Sauce:.
• Heat chicken broth.
• Heat oil in large skillet.
• Saute dried red pepper until softened (do not burn it), and remove from skillet.
• Next saute the tomato and garlic in same skillet and oil, until garlic is golden.
• Add dried red pepper, tomato and garlic to processor or blender.
• Blend the ingredients in the processor, forming a paste.
• Add the heated chicken broth to the paste and blend until smooth.
• Rice:.
• Put the onion in the skillet and saute til soft.
• Add zucchini and green beans, saute 10 minutes.
• Add the rice, stir to coat well with the oil.
• Pour sauce into the skillet.
• Add salt, bring to a boil, simmer, uncovered 5 minutes, stirring occasionally, you don't want the rice soupy.
• Pour into a 8-9 inch casserole dish, bake uncovered for 15 minutes at 325 degrees or until any remaining liquid is absorbed. Remove from oven and cover with foil, sit for 5 minutes.
• Serve.

ARROZ CON GARBANZOS (RICE WITH CHICKPEAS)

Steps:

• If using dried chickpeas, place the soaked peas in a large stockpot with the water and bay leaf and simmer, covered, over low heat 2-1/2 hours, or until tender.
• Drain, reserve the cooking liquid, and discard the bay leaf.
• There should be 3 cups of liquid; if necessary, add some water to make that amount.
• If using cooked or canned chick-peas, use 4 cups water in place of the reserved cooking liquid.
• In a large, heavy casserole add the onion, garlic, bell pepper, chorizo, and bacon, and cook over low heat until the onions are tender, 8 to 10 minutes.
• Add the tomatoes, salt, pepper, sherry, and cook for 5 minutes.
• Add rice, reserved cooking liquid, and chick-peas, and stir to blend.
• Cook over medium-high heat until most of the liquid has been absorbed and small craters appear over the top of the rice, 20 to 25 minutes.
• Reduce the heat to low, stir the rice with a fork, cover, and cook until the rice is tender, 10 to 15 minutes.
• Serve with masitas de puerco, (fried pork chunks) and platanos maduros (ripe plantains)and a vegetable salad.

RICE WITH ZUCCHINI AND RED PEPPER

Steps:

• Heat the olive oil in a heavy saucepan, then add the onions, garlic, zucchini and red peppers. Stir until wilted.
• Add the rice and stir to blend. Cook briefly. Add the thyme, bay leaf, coriander, chicken broth and salt and pepper to taste. Bring to a boil, stirring, and cover tightly. Simmer for 17 minutes.
• Uncover, remove the sprig of thyme and the bay leaf. Stir with a fork to fluff lightly.

SPANISH RICE WITH ZUCCHINI

Steps:

• Preheat oven to 350°F.
• In a 2-quart flameproof casserole or saucepan heat oil over moderately high heat until hot but not smoking and add onion and garlic. Reduce heat to moderately low and cook onion mixture, covered, stirring occasionally, about 4 minutes, or until softened. Increase heat to moderate and add rice. Cook rice, stirring, 3 minutes. Add broth and bring to a boil, covered.
• Bake rice, covered, in middle of oven about 20 minutes, or until liquid is absorbed. Stir in zucchini and let stand, covered, 5 minutes.

ARROZ TAPADO (RICE-ON-TOP)

Steps:

• Bring the rice and 4 cups of water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.
• Place the egg into a saucepan, and cover with water by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the egg stand in the hot water for 15 minutes. Pour out the hot water, then cool the egg under cold running water in the sink. Peel once cold. Chop the egg and set aside in a small bowl.
• Heat 1 cup of vegetable oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Deep fry the potato cubes until golden brown, about 5 minutes; drain on paper towels, and set aside.
• Place tomatoes and 1/2 cup of water in a blender, and puree until tomatoes are liquefied (peel and seed first, if desired).
• Heat 1 tablespoon of vegetable oil in a large skillet over medium heat, and cook and stir the onion, garlic, aji chile powder, cumin, black pepper, and oregano until the onion begins to brown, 8 to 10 minutes; pour in the pureed tomatoes, and simmer for 5 more minutes, stirring often. Mix in the ground beef and carrots, and cook until the meat is no longer pink and the carrots are tender, about 10 minutes. Break the meat up into small chunks as it cooks. Mix in the chopped hard-cooked egg, peas, and peanut butter until thoroughly combined. Finally, gently stir in the cubes of fried potato.
• To assemble the dish, oil a flexible plastic bowl (at least 1 cup size) and press cooked rice into the bottom to fill 1/3 of the bowl. Layer about 3/4 inch of meat mixture over the rice, and top with more cooked rice to fill the bowl. With an oiled hand, gently press on the rice to compact the mixture; place a serving plate on top of the bowl, flip, and turn out the rice and meat-filled form. Repeat with remaining ingredients. Garnish with sprinkles of cilantro, chopped tomato, and dollops of ketchup on each serving.