Foolproof Mexican Rice Arroz Mexicano Food

ARROZ A LA MEXICANA

Steps:

• Heat a large skillet over high heat. Add the dry, unwashed rice, tossing or stirring constantly, until toasted and very brown and nutty, about 8 to 12 minutes. Transfer to a heatproof bowl.
• Place a large Dutch oven or heavy-bottomed pot over medium heat. Add the schmaltz, garlic, carrots, onions and 5 teaspoons salt and cook, stirring occasionally, until the vegetables are tender and just beginning to brown, 6 to 8 minutes. Add the tomato paste and cook, stirring and scraping the bottom of the skillet, until fragrant and brick red colored, about 1 minute. Add the stock and bring to a boil. Stir in the rice, top with the peas and chile, reduce the heat to low, cover and cook undisturbed for 20 minutes. Check to see if all the liquid has been absorbed; if not, continue to cook and check again after 10 more minutes. Once the liquid has been absorbed, remove from the heat and let sit, covered, for 10 minutes before serving.

ARROZ MEXICANO, FOOLPROOF MEXICAN RICE

Steps:

• Cut the tomatoes in half, and squeeze slightly to remove the seeds. Add the tomatoes and 2 cups of broth to a blender and puree.
• Strain the tomato mixture through a sieve into a bowl and reserve the liquid. Add enough extra broth to make 4 cups of liquid.
• In a large saucepan, heat olive oil over medium-high heat. Add the onion and carrots and saute for 4 minutes until the onion is translucent.
• Add the garlic and saute for 1 minute.
• Stir in the uncooked rice and cook until slightly toasted, about 3 minutes.
• Add the tomato broth mixture, stir and bring to boil.
• Add the salt, bay leaf, and the WHOLE serrano chile. NOTE: For a deeper colored rice, stir in 2 tablespoons of tomato paste when adding the salt, bay leaf and serrano chile.
• Reduce the heat, cover and simmer until the rice is tender, about 20 minutes. Remove the pan from heat.
• Scatter the peas over the top of the rice, cover, and let the rice stand 5 minutes.
• Fluff the rice with a fork, and remove the chile. Transfer to a serving bowl and serve.

MEXICAN RED RICE (ARROZ ROJO)

Steps:

• In a large heavy saucepan, heat the vegetable oil on medium-high heat. Add the rice, onions and garlic. Saute until the rice has an opaque color and is fragrant, about 2 minutes. Add the chicken broth, tomato paste and salt. Mix well to incorporate evenly. Then add in the chile and cilantro sprig. Cover, reduce the heat to low, and simmer until rice is ready, about 30 minutes. Fluff with a fork and serve immediately.

ARROZ MEXICANO (MEXICAN RICE)

Steps:

• Add the tomatoes, onion, garlic, water, and bouillon to a blender.
• Blend until smooth.
• Set aside until ready to use.
• Heat oil in a large stock pot.
• Add the rice.
• Stir constantly until it begins to toast. About 5 minutes.
• 4 minutes after, add the onion.
• Do not stop stirring, or the rice will burn.
• Look for a golden color in the rice.
• Add the garlic, bouillon, cumin, water, and tomato sauce.
• Stir to combine.
• Cover and cook for 12 minutes on medium heat.
• Turn the heat off.
• Let rest for 5 minutes with the lid still on.
• The tomato sauce will have come to the top.
• Uncover and mix to combine.
• Serve.

MEXICAN RICE PUDDING ("ARROZ CON LECHE")

Steps:

• Put the water, rice, and cinnamon stick in a medium-size heavy saucepan set over medium-high heat. Bring to a boil, uncovered, and cook until the rice is tender, about 18 minutes. Strain out the liquid, discard the cinnamon and reserve the rice. Return the rice to the saucepan. Stir in the evaporated milk, condensed milk, and whole milk. Continue cooking over medium-high heat until the mixture comes to a boil. Reduce the heat to low and cook, uncovered, stirring constantly, until the mixture is thick, about 20 minutes. Add the raisins, and stir well. Transfer the pudding to a serving bowl. Dust the top of the pudding with ground cinnamon and serve.

ARROZ BLANCO (MEXICAN WHITE RICE)

Steps:

• In small saucepan or microwave oven, heat broth or water until steaming.
• Stir in about 3/4 teaspoon salt if using salted broth, 1 1/2 teaspoons if using unsalted broth or water.
• Cover and keep warm.
• In medium (3-quart) saucepan with a tight-fitting lid, heat the oil over medium heat.
• When hot, add raw rice and onion and stir regularly until grains have turned from translucent to milky-white, 4-5 minutes.
• Add garlic and stir for a few seconds, until fragrant. Do not let grains brown.
• Add the warm liquid and lime juice, stir thoroughly, scraping down any grains that are clinging to the side of the pan.
• Cover and cook over the lowest heat for 15 minutes--temperature should be low enough that only the slightest hint of steam escapes lid.
• Remove pan from heat and let stand covered for 5 minutes.
• Uncover and test a grain of rice: if still a little hard, re-cover pan and set over low heat for about 5 min.; if rice has absorbed all liquid and is completely dry, sprinkle on 2 tablespoons water before returning to heat.
• When rice is done, sprinkle on parsley and gently fluff with fork to release steam and stop the cooking.

MEXICAN RICE/ ARROZ MEXICANO

Steps:

• 1. Heat oil on medium high flame, when hot add raw rice (do not rinse rice)and begin to brown. Keep Stirring constantly so rice will not burn. When rice is golden brown, add onions, garlic, and continue to stir until onions are limp.
• 2. Next add your mashed down tomatos and juice from the can of tomatos and continue stirring about half a minute. Lower the heat a little and add all the seasonings cumin, oregano, pepper, and salt. Next add your chicken broth the peas stir once more and last float the jalapeno whole in the middle of the pot. Cover with a tight lid, lower heat to medium low and cook for 35 to 45 minutes. Do not uncover until time is up. When done uncover remove jalapeno and fluff rice with a fork. Replace the jalapeno in the middle of pot and present at table. Jalapeno will not add heat to the rice provided it is not cut. Just imparts flavor and looks pretty. You may discard after cooking if you like.

UTTERLY FOOLPROOF RICE

Steps:

• Fill a roomy saucepan with water, bring to the boil and tip in a heaped teaspoon of salt - the water will bubble furiously. Pour in the rice, stir once and return to the boil, then turn the heat down a little so that the water is boiling steadily, but not vigorously.
• Boil uncovered, without stirring (this makes for sticky rice) for 10 minutes. Lift some out with a slotted spoon and nibble a grain or two. If they're too crunchy, cook for another minute and taste again. They should be tender but with a little bite.
• Drain the rice into a large sieve and rinse by pouring over a kettle of very hot water. Leave to drain well, then tip into a warm serving dish. Serve the rice as it is, or fork through a little butter and parsley to jazz it up.

ARROZ A LA MEXICANA-TRADITIONAL MEXICAN RICE

Steps:

• In a small pan bring the broth to simmering.
• Set a large pan over medium heat-add the oil, then the rice and onion and cook, stirring, until both the rice and onion are light brown-around 10 minutes.
• Mix in the garlic and cook for 2 minutes.
• Add the pureed tomato Add the broth Add the optional ingredients-except cilantro and cheese Scrape the rice down and stir well.
• Reduce heat to a medium low, cover and finish cooking-around 20 minutes.
• Remove from heat and toss and either stir in cilantro or offer at the table-I offer at the table because either you love it-like I do-or hate it, and offer the queso fresco or farmers cheese.