Arrozalamexicanamexicanrice Recipes
ARROZ A LA MEXICANA
Provided by Rick Martinez
Categories side-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 10
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 A LA MEXICANA
Our recipe for Arroz a la Mexicana lets you make authentic Mexican rice at home. We purée the onion, jalapeno, and garlic, so the flavor gets infused into the rice. Sauteing the rice in Country Crock® before simmering helps it cook up separate and fluffy and gives this dish a flavor boost.
Provided by Country Crock®
Categories Trusted Brands: Recipes and Tips Country Crock®
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- In food processor or blender, process onion, peppers, garlic, tomato paste, 1/4 cup water, and salt until smooth; set aside.
- In 12-inch skillet, melt Country Crock® Spread over medium-high heat and cook rice, stirring occasionally, 2 minutes or until golden. Stir in remaining 2 1/4 cups water, green peas and carrots, and onion mixture. Bring to a boil over high heat. Reduce heat to low and simmer, covered, 20 minutes or until rice is tender. Let stand 5 minutes before serving. Season, if desired, with salt and pepper.
Nutrition Facts : Calories 214.8 calories, Carbohydrate 46.4 g, Fat 0.8 g, Fiber 3.3 g, Protein 5.9 g, SaturatedFat 0.2 g, Sodium 387.2 mg, Sugar 2.6 g
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 MEXICANA (MEXICAN RICE)
This is a really good Mexican rice recipe. I thought my kids would never want anything but the "Spanish Rice" that comes in a box, but as they grew their tastes matured too, thank goodness! I like to use fresh raw peas and corn kernels when possible. Try this, I think you'll like it! UPDATE: Thanks to my Zaar friends Rita and Paula, I've edited my mistake in the amount of broth originally posted to 3 1/2 cups.
Provided by Chef PotPie
Categories White Rice
Time 35m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Saute onion in oil until soft. Add garlic and carrot, cook for 3 minutes.
- Stir in rice, cook until light golden, sprinkle with chili powder and cumin. Cook for 5 minutes.
- Add remaining ingredients and bring to a boil. Cover, reduce heat, simmer over low for 20 minutes or until rice is tender.
Nutrition Facts : Calories 217.2, Fat 2.6, SaturatedFat 0.4, Cholesterol 0.2, Sodium 310.2, Carbohydrate 43.7, Fiber 3, Sugar 2.2, Protein 4.5
FOOLPROOF MEXICAN RICE ("ARROZ MEXICANO")
Provided by Marcela Valladolid
Time 36m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Cut the tomatoes in half, and remove the seeds. Add the tomatoes and 2 cups of broth to a blender and puree. Strain into a bowl and reserve the liquid. Add enough extra broth to make 4 cups of liquid.
- In a large saucepan, heat the 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 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 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, transfer to a serving bowl and serve.
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