SPANISH ARROZ CON LECHE RECIPE
This creamy Spanish arroz con leche recipe is my mother-in-law's favorite. It's Spanish rice pudding done right!
Provided by Lauren Aloise
Categories Dessert
Time 35m
Number Of Ingredients 7
Steps:
- Rinse the rice under cold water and then put it in a saucepan over a medium heat, just barely covered with water (you could also cover it with milk for even creamier arroz con leche).
- Add the cinnamon stick and lemon rind. Stir continually until all of the water is absorbed.
- Add milk about ½ cup at a time, stirring each time until all is absorbed. Continue adding up to the whole liter of milk, stirring continuously.
- When is seems creamy enough, taste to make sure the texture of the rice is correct. Some prefer it al dente and others like it very cooked (almost mushy).
- When it is to your liking, turn off the heat and add a pinch of salt and dash of cinnamon. Then, add the sugar a few tablespoons at a time until it is sweet enough for you. Enjoy warm or let cool.
- Sprinkle a bit more cinnamon on top to decorate!
Nutrition Facts : Calories 329.48 kcal, Carbohydrate 51.38 g, Protein 11.25 g, Fat 8.45 g, SaturatedFat 4.75 g, Cholesterol 25 mg, Sodium 119.74 mg, Fiber 1.49 g, Sugar 13.82 g, ServingSize 1 serving
ARROZ CON POLLO WITH SALSA VERDE
Steps:
- Preheat oven to 350 degrees F.
- Rinse the chicken pieces and pat dry. In a small bowl, blend 2 tablespoons oil, salt, pepper, cumin, oregano, paprika and cayenne. Rub each piece of chicken with the spice paste and refrigerate for at least 20 minutes for the flavor to develop.
- In a heavy, ovenproof casserole with lid, heat remaining 2 tablespoons oil. Fry the chorizo over medium heat until it is crispy and renders its fat. Remove the chorizo with a slotted spoon and drain on paper towels. Place the chicken in the pan, skin side down, and brown on all sides, about 10 minutes Remove from pan and set aside. Make a sofrito by sauteing the onion, garlic, bell pepper and bay leaves; cooking until the vegetables are very soft and almost dissolved. Stir in the rice so the grains are well coated with the sofrito.
- Add the tomatoes and broth, season with salt and pepper. Return the chorizo and chicken to the pan. Bring the mixture to a boil and let simmer for 5 minutes. Cover and transfer pot to oven. Bake for 20 minutes or until the chicken is done and the rice is tender and has absorbed the liquid. Scatter the olives on top of the chicken and rice before serving.
- To prepare the Salsa Verde: In a mortar and pestle or food processor, mash together all ingredients to form a loose paste. Garnish Arroz Con Pollo with Salsa Verde before serving.
ARROZ CON LECHE (MEXICAN RICE PUDDING)
Rice pudding (arroz con leche) made the traditional Mexican way, with both whole and evaporated milk and an aromatic touch of cinnamon.
Provided by rorozco
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 10
Number Of Ingredients 7
Steps:
- Combine water and cinnamon stick in a saucepan over high heat. Bring to a boil and cook until cinnamon releases its color and flavor, about 5 minutes. Add rice, reduce heat to low, cover, and cook until rice is tender and water is absorbed, about 20 minutes.
- Gradually add whole milk to rice, then evaporated milk. Stir in sugar. Cook uncovered until sugar is dissolved and mixture has thickened, about 10 minutes.
- Serve warm or cold. Sprinkle each portion with ground cinnamon.
Nutrition Facts : Calories 443.2 calories, Carbohydrate 73.1 g, Cholesterol 39 mg, Fat 11.1 g, Fiber 0.7 g, Protein 13 g, SaturatedFat 6.5 g, Sodium 150.8 mg, Sugar 39.6 g
ARROZ CON CREMA RICE WITH SOUR CREAM
i saw this on the food net work, the best thing ive ever eaten , as a great side dish from mexico and thought i would like to try it so i went and found a recipe for it the sour cream needs overnight mingling
Provided by Dienia B.
Time P1DT1h
Yield 12 serving(s)
Number Of Ingredients 16
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.
ZARELA'S FAMOUS CREAMY RICE CASSEROLE FROM AARON SANCHEZ
I love Aaron Sanchez. He is one of my favorite TV chefs. He runs a number of restaurants. The one he runs with his mother is called Zarela's, his mother's first name. He was on a show called, "The Best Thing I Ever Ate" with his mother. His choice was Zarela's creamy, cheesy rice dish. This is what Zarela wrote after the show. I am posting it here so I don't lose the recipe. "I was just on the Food Network show The Best Thing I Ever Ate with my son, chef and Food Network star, Aaron Sanchez and within minutes viewers were going to my web site www.zarela.com, signing up for updates and writing me to share the recipe. Thank you very much for your interest and I hope you enjoy our famous creamy rice casserole. This is a superior party dish that can be easily pre-assembled and reheated just prior to serving. This is why it is high on the list of all caterers in Northern Mexico, myself included. What makes it a favorite of all eaters is that it has layers of flavors - creamy and hot, crunchy corn kernels, and the cilantro adds a refreshing after-taste."
Provided by Felina
Categories White Rice
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 900.2, Fat 42.2, SaturatedFat 23.4, Cholesterol 103.2, Sodium 1600.3, Carbohydrate 106.2, Fiber 5.3, Sugar 10.2, Protein 27
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