ARROZ CON POLLO
Chicken and Rice with a Mexican flair all cooked in one pot.
Provided by Kristin Maxwell
Categories Main Course
Time 1h10m
Number Of Ingredients 17
Steps:
- Mix 2 teaspoons of salt, garlic powder, chili powder, cumin and black pepper in a small bowl.
- Pat chicken dry and remove the skin if desired. Place chicken on a large plate or other flat surface and evenly coat chicken with the spice mixture.
- Heat oil in a large, 12-inch skillet or saute pan with high sides over medium-high heat. Add the chicken, skin side first, and cook until browned on all sides; 5-6 minutes per side. Transfer to a clean plate.
- Add onions and bell pepper to the skillet and season with a pinch or two of salt. Cook over medium heat until softened; 5-7 minutes. Add minced garlic and the rice and cook for an additional minute, until rice begins to turn a golden color and the garlic is fragrant.
- Meanwhile, combine 1 ¼ cups of water, chicken broth, tomato sauce and a teaspoon of caldo de tomat* in a medium bowl. Pour into the skillet with the rice, stirring to make sure that all the rice is covered with the liquid.
- Nestle the chicken pieces in with the rice and bring to a boil. Add the peas, then reduce heat to low and cover. Cook until chicken is cooked through (registers 165 on an instant read digital thermometer), rice is tender and fluffy and most of the liquid is absorbed; about 30-35 minutes.
- Remove from heat and let stand, covered, for 10 minutes before serving.
Nutrition Facts : Calories 285 kcal, Carbohydrate 46 g, Protein 7 g, Fat 8 g, SaturatedFat 6 g, Cholesterol 1 mg, Sodium 394 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving
BEST EVER EASY SPANISH RICE
My wife says this is the best Spanish Rice ever, thus the name. This is a simple compliment to any Mexican-style meal, or any meal for that matter. The secret? Jasmine rice instead of the typical long-grain rice.
Provided by kittycatonline.com
Categories Low Protein
Time 25m
Yield 4 , 4 serving(s)
Number Of Ingredients 5
Steps:
- In a microwave-safe dish (I use a 2-cup Pyrex measuring cup), add 2 cups water and 1 Knorr Caldo de Tomate bouillon cube. Microwave for 2 minutes to heat water. Use a wooden spoon to carefully crush and mix the cube of bouillon in the water. It does not have to be perfectly mixed in, but you do want to get it dissolved.
- In a 4-quart or larger saucepan on medium-high heat, add 1 tablespoon olive oil.
- Add uncooked jasmine rice and to the pan, and stir constantly until rice is browned slightly. This should take about 1 minute.
- Add the water carefully, and bring to a boil.
- Cover saucepan, reduce heat to low, and cook for 20 minutes.
- At the end of cooking, fluff rice with a wooden spoon. If the rice looks too damp, leave uncovered and allow to cook for a few more minutes while stirring to prevent burning.
Nutrition Facts : Calories 203.1, Fat 3.7, SaturatedFat 0.6, Cholesterol 0.1, Sodium 163.2, Carbohydrate 38, Fiber 1.3, Sugar 0.1, Protein 3.3
SMOKY SPANISH RICE
Steps:
- Combine all ingredients in a saucepan and bring to boil. Reduce heat to medium-low and simmer, covered, for 20 minutes. Remove from heat. Let stand covered for 5 minutes. Fluff with a fork and serve.
THE BEST AUTHENTIC SPANISH RICE
If you like the kind of spanish rice served in Mexican restaurants, you will LOVE this recipe. Browning the rice gives it that fluffy and nutty taste that makes it so good. The flavor is not meant to be overpowering, so it goes very good with spicy entrees. This recipe was given to me by a friend who makes the best authentic Mexican dishes ever. Enjoy!
Provided by top gun
Categories Long Grain Rice
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Pour rice into a deep pot and stir in enough oil so that every grain is coated.
- Cook rice on medium and constantly stir, using a spatula, until it becomes a light toasted color (20-25 min), be careful not to burn.
- Add onion and green pepper, cook until they become soft, add more oil if needed.
- Stir in tomato, cook for 2-3 minute.
- Tilt pot, remove any excess oil w/ spoon.
- Sprinkle bouillon and garlic salt over rice (DO NOT STIR).
- Pour water over rice (DO NOT STIR), then cover.
- Bring to a boil, then lower heat and cook for 25-30 min, or until most liquid evaporated (DO NOT LIFT LID DURING THIS TIME).
- Pick out large pieces of veggies w/ a fork and discard, (this step may be omitted if you chopped your veggies, I have picky eaters).
- *This rice actually tastes better when cooled, and then heated in the microwave, as any remaining liquid is evaporated.
MEXICAN RICE
Knorr's Caldo de Tomate is found on the Mexican food isle. This is the best Mexican rice I ever tasted. This recipe was given to me by my sister that lives in Corpus and it is a staple in south texas
Provided by Kay Cowell
Categories Rice Sides
Time 45m
Number Of Ingredients 4
Steps:
- 1. in a large cast Let rice cook to a golden brown over medium heat. Do not scorch you may add finely diced onion to your taste at this time
- 2. Add water carefully to keep from spatter
- 3. add tomate' 1 tablespoon at a time, to taste.
- 4. turn down heat cover and simmer until water is absorbed
- 5. You can add a few kernels of frozen corn and a few frozen green peas when you add the water
MEXICAN TOMATO-FLAVORED RICE
This recipe makes nice fluffy rice every time with great taste. It was given to me by my grandmother!
Provided by Luis-Christine Poncio
Categories Side Dish Rice Side Dish Recipes
Time 35m
Yield 4
Number Of Ingredients 6
Steps:
- Heat oil in a saucepan over medium heat. Fry rice in hot oil until golden brown, 2 to 3 minutes. Stream water into the saucepan while stirring the rice; season with tomato powder, onion powder, and garlic powder and stir.
- Bring the mixture to a boil and cook at a boil for 2 minutes. Reduce heat to low, place a cover on the saucepan, and cook until the moisture is mostly absorbed by the rice, about 15 minutes. Remove saucepan from heat and let sit covered to let last moisture be absorbed into rice, about 5 minutes more.
Nutrition Facts : Calories 240.4 calories, Carbohydrate 39.7 g, Fat 7.1 g, Fiber 1.1 g, Protein 3.8 g, SaturatedFat 1.2 g, Sodium 10.7 mg, Sugar 0.4 g
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