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.
MEXICAN SOUR CREAM RICE
Baked rice with cheese, diced chiles, cilantro, corn, and sour cream. Would be great served with green enchiladas!
Provided by Ms. Baker
Categories Side Dish Rice Side Dish Recipes
Time 50m
Yield 6
Number Of Ingredients 8
Steps:
- In a large pot, bring the rice and chicken broth to a boil. Reduce heat to low, cover, and simmer 20 minutes.
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 1-1/2 quart casserole dish.
- In the pot with the cooked rice, mix the sour cream, green chile peppers, 1/2 cup Monterey Jack cheese, corn, and cilantro. Season with salt and pepper. Transfer to the prepared casserole dish, and top with remaining cheese.
- Bake uncovered 30 minutes in the preheated oven, until cheese is bubbly and lightly browned.
Nutrition Facts : Calories 287.3 calories, Carbohydrate 36.9 g, Cholesterol 34.1 mg, Fat 11.4 g, Fiber 1.4 g, Protein 9.9 g, SaturatedFat 6.7 g, Sodium 772.7 mg, Sugar 2.4 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.
SOUR CREAM RICE
If you're looking for a great flavorful side dish to your meal this week, this Sour Cream Rice is a kid approved recipe. Easy to whip up, packed with flavor and delicious reheated. All the things a good rice dish should be!
Provided by Janelle
Time 50m
Number Of Ingredients 8
Steps:
- Preheat oven to 350*F
- In a large pot, bring the rice and chicken broth to a boil.
- Once rice begins to boil, cover and reduce heat to low. Simmer for 20 minutes.
- Spray an 8x8 square casserole dish with non-stick spray set aside.
- Once rice is done, all chicken broth will be absorbed.
- Turn off burner and place pot on a cool burner.
- Add to the rice the sour cream, green chiles, 1/2 cup Monterey Jack cheese, corn, and cilantro. Mix well.
- Season with salt and mix again.
- Pour rice mixture into prepared casserole dish, and top with remaining 1/2 cup of cheese.
- Bake uncovered 30 minutes. Cheese will be bubbly and lightly browned.
- Serve immediately!
Nutrition Facts : Calories 192 calories, Carbohydrate 21 grams carbohydrates, Cholesterol 27 milligrams cholesterol, Fat 9 grams fat, Fiber 0 grams fiber, Protein 6 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 181 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
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
ARROZ CON CREMA
Number Of Ingredients 5
Steps:
- Cook 8 cups rice with ¾ gallon chicken broth in a 16" Dutch oven. When the rice is finished cooking, add the hot, cooked corn, sour cream, and peppers. Gently stir well to combine. Add the cheese and fold in just to combine.
Nutrition Facts : Nutritional Facts Serves
CREAMY PARMESAN RICE
This quick and easy side dish can be made with ingredients you probably already have on hand. It's great served with chicken, pork chops or fish. -Angela McArthur, Snover, Michigan
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a large saucepan, heat 2 cups broth, reserving remainder, over medium heat. Bring to a boil; stir in rice, salt and garlic powder. Reduce heat; simmer, covered, until most of the liquid is absorbed, about 20 minutes., Stir in Parmesan cheese. Add reserved broth, 2 tablespoons at a time, stirring constantly, until liquid is absorbed after each addition. Cook just until creamy and rice is almost tender, 5-10 minutes. Stir in parsley. Serve immediately.
Nutrition Facts : Calories 221 calories, Fat 2g fat (1g saturated fat), Cholesterol 9mg cholesterol, Sodium 1128mg sodium, Carbohydrate 42g carbohydrate (1g sugars, Fiber 1g fiber), Protein 6g protein.
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