MEXICAN RED RICE (ARROZ ROJO)
Provided by Marcela Valladolid
Categories side-dish
Time 50m
Yield 4 servings
Number Of Ingredients 9
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.
TOASTED RICE
Steps:
- Melt 4 tablespoons butter in a pot over medium-high heat. Stir in 2 cups converted long-grain rice, 1 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring, until the rice is golden, about 5 minutes. Add 2 cups each chicken broth and water; bring to a simmer, then cover and cook over low heat, 15 minutes. Remove from the heat and let stand 5 minutes. Fluff with a fork and stir in chopped scallions and parsley.
ARROZ BLANCO (MEXICAN WHITE RICE)
When most people think of Mexican rice, they think of the typical tomato-flavored rice. When I've been in Mexico, however, I've been served this type of white rice often. This recipe is authentic Mexican and comes from Rick Bayless.
Provided by Velouria
Categories White Rice
Time 35m
Yield 5 cups, 5-6 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 281.9, Fat 6.5, SaturatedFat 1, Sodium 379.3, Carbohydrate 47.9, Fiber 1.9, Sugar 1, Protein 6.5
ARROZ: SPANISH RICE
Steps:
- Open can of tomatoes and chicken broth and set aside. These ingredients have to be added quickly, so have them ready.
- Heat lard or shortening in a saucepan on medium-high. Add rice, stirring constantly. When rice is brown, immediately add the onion and garlic and stir so it is evenly mixed. Quickly add the 2 tomatoes (squish them with your hand). Add 1/4 cup of liquid from the can of tomatoes and 3/4 of the entire amount of chicken broth. Bring to a full boil, cover and reduce heat to medium-low. Let simmer until rice is tender and most of broth has evaporated, about 20 to 30 minutes. (The remaining broth can be added if rice is still a little hard) Remove rice from heat and leave covered until ready to serve.
ARROZ CON POLLO (COSTA RICAN STYLE)
This is a delicious rice with chicken, base on my mom's recipe but my way. It is perfect to use in parties, family reunions, they will love it!! I have put all ingredients in order acording to how we will be using them, to make it easy, since it's done with different steps on the ingredients. Definitivately for those who love to spend some time in the kitchen and make something delicioso!
Provided by Chef Kat.
Categories White Rice
Time 2h30m
Yield 6-10 serving(s)
Number Of Ingredients 29
Steps:
- In a large pot with 2 litters of water on medium high; add the chicken breast, tomato cut in 1/4s, onion cut in 1/4s, bell pepper, celery, garlic, bouquet Garni, pepper corns, salt and the peeled carrot. Bring to a boil until the chicken is soft enough to be shredded.
- When ready, take the chicken out shredded with the help of 2 forks, cover and set aside.
- Strain stock through a fine mesh strainer into another large container discarding the solids and keep it! we will use it to make our rice.
- Let's work on the rice now, put all ingredients into a rice cooker.
- The olive oil, achiote paste, salt and the 3 cups of chicken stock. Remember to use the one from the chicken you just did!
- Stir the mixture and try to make sure the rice is evenly spread out. Press the "cook" button. You'll have delicious golden rice in about 45 minutes, depending on your rice cooker. When the rice cooker finishes and switches to "keep warm", wait 10 minutes. Then open the lid and fluff the rice.
- Mean while we are going to work on the veggies.
- Let's cut the carrot in brunoise and the green beans in rondelle. Add them into a medium pot with 2 cups of the chicken stock left and 2 cups of water let it boil until they are soft. Let's say till they are al dente, add the corn stir and drain. Set aside.
- Now that we have all the ingredients ready, let's put it all together.
- In a clean large non-stick pot in medium high temperature, add the olive oil, melt the butter and add the bell pepper, the onion and garlic finely chopped, sauté for 3 minutes, add the veggies we have soften and have ready, sauté 2 more minutes, let's get the shredded chicken and add it to it, add the cumin, paprika, curry and Worcestershire sauce.
- Get all ingredients combine then add the rice little by little, gently mix ingredients with rice by using a big spoon until it is uniform rice, veggies and chicken. Try and add salt if necessary.
- Serve with a green salad or some french fries. Enjoy.
Nutrition Facts : Calories 529.9, Fat 14.3, SaturatedFat 4, Cholesterol 42, Sodium 779.8, Carbohydrate 77.9, Fiber 6.1, Sugar 9.1, Protein 22.8
ARROZ A LA MEXICANA-TRADITIONAL MEXICAN RICE
Make and share this Arroz a la Mexicana-Traditional Mexican Rice recipe from Food.com.
Provided by Diana Adcock
Categories Medium Grain Rice
Time 45m
Yield 4-5 serving(s)
Number Of Ingredients 14
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.
ARROZ CALDO (CHICKEN RICE PORRIDGE)
Like many versions, this Philippine rice porridge is is topped with crisp garlic chips for crunch. A mix of regular and sticky rice gives the dish just the right thickness and texture.
Provided by Yasmin Newman
Categories Soup/Stew Philippines Chicken Rice Ginger Garlic Egg
Yield 6 servings
Number Of Ingredients 11
Steps:
- Place both of the rices in a bowl, cover with cold water and set aside to soak. Place the chicken in a large saucepan or stockpot and cover with 2.5 litres (85 fl oz / 10 cups) water. Bring to the boil over medium heat, skimming any scum from the surface, then reduce the heat to low-medium and simmer for 40 minutes, or until the juices run clear when the thickest part of the thigh is pierced with a knife. Remove the chicken from the stock and set aside to cool slightly; reserve the stock.
- Put the vegetable oil and sliced garlic in a large saucepan over medium heat and stir continuously for 5 minutes, or until the garlic is golden. Remove with a slotted spoon and drain on paper towel. Return the saucepan to the heat, add the onion and cook for 5 minutes, stirring until soft. Add the chopped garlic and ginger and stir for a further 2 minutes, or until fragrant.
- Drain the rice, add to the pan with the onion and stir for 2 minutes, or until the rice grains are well coated. Add the fish sauce and 2 litres (68 fl oz / 8 cups) of the stock, bring to the boil, then reduce the heat to medium and cook for 20 minutes, or until the rice is very soft and starting to break up, and the mixture has thickened. Thin with a little extra stock to a porridge-like consistency, then season with salt flakes.
- Shred the chicken, discarding the skin and bones. Divide three-quarters of the chicken among serving bowls, then ladle over the rice mixture. Top with the remaining chicken, then scatter with the fried garlic and spring onion. Serve with hardboiled eggs, sesame oil, if using, and kalamansi.
ARROZ BRASILEIRO RICE WITH TOMATOES AND ONIONS
This is one of those basic side dishes that in and of itself hasn't a lot of spice - but you can jazz it up with just about any spice you want - use your imagination - curry is one of my fav's
Provided by Ravenseyes
Categories Rice
Time 35m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- In a heavy 3-quart saucepan over medium heat, warm the olive oil for about a minute, tipping the pan to coat the bottom evenly.
- Add the onion and sauté, stirring constantly, for about 5 minutes or until the onion is soft and transparent, but not yet brown.
- Pour in the rice and stir for about 3 minutes, until all the grains are coated with the oil. (Do not let the rice brown.).
- Add the boiling chicken stock and water to the rice. Add the tomatoes, curry powder, pepper and salt, and return the mixture to the boil, making sure to stir occasionally. Cover the saucepan and reduce the heat to a simmer.
- Cook for 20 minutes or until the rice has absorbed all the liquid.
- Serve warm.
Nutrition Facts : Calories 287.5, Fat 6.7, SaturatedFat 1.1, Cholesterol 2.2, Sodium 341.6, Carbohydrate 49.5, Fiber 1.3, Sugar 2.5, Protein 6.2
More about "tasty rice arroz saboroso food"
SEAFOOD RICE RECIPE (ARROZ CALDOSO) - SPANISH SABORES
From spanishsabores.com
Reviews 1Category Main, Main CourseCuisine SpanishTotal Time 40 mins
COMFORT FOOD: NAUGHTY RICES THE PORTUGUESE SIMPLY LOVE
From tasteoflisboa.com
ARROZ AMARILLO RECIPE | FRESH TASTES BLOG | PBS FOOD
From pbs.org
ARROZ BLANCO (STEAMED WHITE RICE)- WITH VIDEO - SENSE …
From senseandedibility.com
SPANISH RICE WITH MUSHROOMS AND MANCHEGO
From spanishsabores.com
ARROZ ROJO (MEXICAN RED RICE) - KEEPING THE PEAS
From keepingthepeas.com
RICE, RIZ, RISO, ARROZ, ETC. - PINTEREST
From pinterest.com
BEST RICE DISHES: 20 DELICIOUS SPECIALTIES FROM AROUND THE WORLD
From cnn.com
ARROZ ROJO (MEXICAN RED RICE) - PALATABLE PASTIME
From palatablepastime.com
SUPER EASY AND DELICIOUS COSTA RICAN ARROZ CON POLLO RECIPE
From puravidamoms.com
FLUFFY YELLOW RICE RECIPE (ARROZ AMARILLO) - A SPICY PERSPECTIVE
From aspicyperspective.com
SABOROSO - ENGLISH TRANSLATION – LINGUEE
From linguee.com
ARROZ MEXICANO (MEXICAN RICE) - MAMá MAGGIE'S KITCHEN
From inmamamaggieskitchen.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love