Arroz Con Crema De Chile Food

ARROZ CON LECHE

Steps:

• Soak the rice, cinnamon sticks, lemon zest and whole cloves in the water in a heavy saucepan for 1 hour.
• After soaking, bring the rice mixture to a boil on high heat, uncovered. When it starts to boil (about 5 minutes), lower the heat to medium and cook for 10 to 12 more minutes or until water is almost evaporated.
• While rice is cooking, beat the egg in a bowl. Add the milk and stir well to mix. Add the egg mixture, vanilla extract and condensed milk to the rice and cook over medium-low heat, stirring carefully, until it thickens slightly or until desired consistency, about 25 to 35 minutes.
• Let cool uncovered.
• Note: be aware that as the rice cools it thickens. The finished product will be thinner than traditional rice pudding.

CAMARONES CON CREMA (MEXICAN SHRIMP IN CREAM)

Steps:

• Melt butter in a skillet over medium-high heat. Place bell peppers, onion, and garlic in the butter and saute until tender and onion is translucent, 5 to 7 minutes. Remove and set aside. Save pan and juices and keep warm.
• Combine broth and green chiles in a separate pan and bring to a simmer. Turn off heat and add cream cheese, stirring slowly until incorporated. Add Mexican crema, chile de arbol, cumin, and oregano. Stir again. Add peppers, onion, and garlic; stir to incorporate. Remove from heat.
• Heat reserved pan with juices over medium-high heat. Cook shrimp until they are bright pink on the outside and the meat is opaque, 1 to 2 minutes per side. Stir shrimp into cream mixture and serve.

ZARELA'S FAMOUS CREAMY RICE CASSEROLE FROM AARON SANCHEZ

Steps:

• Bring water to a boil and add butter and salt. When the butter is melted add the rice and bring back to a boil. Lower the heat to very low and cover the rice with a tight-fitting lid and cook for 25 to 30 minutes, Take rice out of the saucepan and spread on a baking sheet to cool or allow to cool in the pan uncovered.
• Meanwhile, combine the sour cream with the 1/4 cup chopped onion and cilantro and add salt to taste.
• Heat the lard in a frying pan and add the 1/2 cup chopped onion and garlic.
• Dice the poblanos and add to pan when the onion is wilted.
• Saute for one minute.
• Let cool and combine with the rice.
• Drain the can of corn well and add to the cool rice and poblano mixture.
• Add the sour cream mixture and mix in the grated cheese.
• Bake for 30 minutes or until heated through in a 350 degree oven.
• If using a Pyrex dish, the oven temperature should be 325 degrees.

ARROZ CON CREMA DE CHILE

Steps:

• Calienta el horno a 350°F.
• Licua la crema agria, los chiles y la cebolla en la licuadora hasta cremosos; vierte dentro de un tazón grande. Agrega el arroz; mezlca bien.
• Coloca a cucharadas dentro de una fuente para hornear de 2 cuartillos rociada con aceite antiadherente en aerosol.
• Hornea durante 15 min. o hasta que esté caliente. Espolvorea con el queso; hornea otros 5 min. o hasta que el queso se haya derretido.

ARROZ CON CREMA RICE WITH SOUR CREAM

Steps:

• the day before make up the prepared sour cream.
• by combining all ingredients.
• for the rice
• bring water butter and salt to a boil.
• add rice
• reduce heat to very low cover
• cook 20 minutes
• put into lARGE BOWL
• COOL
• preheat oven to 350 degrees
• heat oil in skillet add onion and garlic.
• then add chillis stir 1 minute.
• when wilted
• cool.
• combine with rice
• mix in corn thats been thawed
• add 1 1/2 cups sour cream mixture
• and cheese jack chhese or mexican white cheese.
• pour mixture in 9x13 baking pan and bake through about 30 minutes dont brown it.