Crazy Rice Arroz Loco Food

POLLO LOCO - MEXICAN CHICKEN AND RICE WITH QUESO

Steps:

• If the chicken seems "wet" pat it dry with a paper towel and then sprinkle with the adobo seasoning and rub it in all over.
• Heat oil in a large dutch oven or non stick large deep skillet with tight fitting lid over medium heat. Add diced chicken breast and cook on one side for about 3 minutes and then turn and continue to cook for a few minutes.
• When the chicken is cooked and browned add in the package of rice, crushed up tomato bouillon, and water. Stir and bring to a boil for one minute. Reduce heat to a simmer. Cover and let cook for at least 20 minutes before checking the rice for doneness. It should be done between 20-25 minutes.
• When rice is cooked add in queso and milk then fluff all together with fork. Serve warm!*see notes about rice cooking*

CRAZY RICE - BRAZILIAN

Steps:

• Place the rice in a large bowl and add cold water to cover by 3 inches. Swirl the rice around with your fingers until the water becomes cloudy, then pour through a strainer to drain. Repeat the process until the water remains clear. This will take 4 to 6 rinsings.
• Place the rice in a large, heavy pot. Add enough water to cover the rice by 3/4 inch (about 2 1/2 cups). Stir in the salt and butter and bring the rice to a boil over high heat. Tightly cover the pan, reduce the heat to low, and cook the rice until tender, about 18 minutes, but check after 15 minutes: If the rice is too wet, set the cover ajar to allow some of the liquid to evaporate; if too dry, add 2 to 3 tablespoons water. Remove the pot from the heat and let the rice stand, covered, for 5 minutes. Fluff it with a fork and set aside.
• Meanwhile, prepare the flavorings. Heat the oil in a large sauté pan over medium heat. Add the bacon and cook until lightly browned, about 4 minutes. Pour off all but 2 tablespoons fat. Add the onion, garlic, bell peppers, corn, both raisins, and the parsley. Cook until the onion begins to brown, about 5 minutes. Stir the rice into the vegetable mixture and cook until thoroughly heated, about 2 minutes. Correct the seasoning, adding salt and black pepper as needed.

DOMINICAN LOCRIO DE POLLO ( RICE AND CHICKEN)

Steps:

• Wash the chicken parts in cold water. In a large plastic bag or air tight container with lid, place the chicken, add the cilantro, lime juice, garlic, onions, pepper, oregano, adobo seasoning and black pepper. Allow it to marinate for at least 10 minutes.
• In a large cast iron pot over high heat, add 3 tbsp of oil (reserve 2) add sugar to heated oil, and quickly stir. Don't allow it to burn. When sugar turns brown (this will happen very quickly) add the chicken without the vegetables but don't discard them. Stir the chicken and cover. Reduce heat to medium and let it simmer for 10 minutes Adding tablespoons of water regularly if needed to prevent it from burning/sticking.
• After 10 mins add the remaining water, the tomato paste, the reserved vegetables, and the chicken bouillon cube, and stir to combine until well mixed and paste and bouillon are dissolved. Taste and add salt to taste. Should be just a little saltier than you'd prefer, because the rice and chicken will absorb a lot of it.
• Add the rice, once all the water has evaporated, cover and simmer over minimum heat. Wait 15 mins, uncover give it all a good stir from bottom to top and add the remaining 2 tbsp oil. Cover and wait another 5 minutes Taste rice for doneness, it should be firm but tender inside. If necessary, cover and leave another 5 minutes.
• Serve with a side of green salad, tostones and avocados; Enjoy!

CRAZY RICE / ARROZ LOCO

Steps:

• 1. Place the rice in a large bowl and add cold water to cover by 3 inches. Swirl the rice around with your fingers until the water becomes cloudy, then pour through a strainer to drain. Repeat the process until the water remains clear. This will take 4 to 6 rinsings.2. Place the rice in a large, heavy pot. Add enough water to cover the rice by 3/4 inch (about 2 1/2 cups). Stir in the salt and butter and bring the rice to a boil over high heat. Tightly cover the pan, reduce the heat to low, and cook the rice until tender, about 18 minutes, but check after 15 minutes: If the rice is too wet, set the cover ajar to allow some of the liquid to evaporate if too dry, add 2 to 3 tablespoons water. Remove the pot from the heat and let the rice stand, covered, for 5 minutes. Fluff it with a fork and set aside.3. Meanwhile, prepare the flavorings. Heat the oil in a large sauté pan over medium heat. Add the bacon and cook until lightly browned, about 4 minutes. Pour off all but 2 tablespoons fat. Add the onion, garlic, bell peppers, corn, both raisins, and the parsley. Cook until the onion begins to brown, about 5 minutes. Stir the rice into the vegetable mixture and cook until thoroughly heated, about 2 minutes. Correct the seasoning, adding salt and black pepper as needed.Serves 4