Arrozcatum Recipes

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.

Steps:

• In a large pan or dutch oven over medium heat, saute onions, garlic, and pepper in olive oil until onion is soft and transparent.
• Add tuna, tomatoes, and seasonings. Cook for about five minutes over medium heat to let flavors blend.
• Add rice and water to make 3 cups of liquid. Bring to a boil.
• Let boil for 2 minutes, reduce heat to low. Cover and simmer till rice is done, about 25 minutes.
• Add herbs and serve with a salad.

Steps:

• Heat a 5-quart pot over medium-high heat. Add the oil and garlic and cook, stirring often, until the garlic is fragrant and golden, about 2 minutes. Use a slotted spoon to transfer the garlic to a paper-towel lined plate and set aside for serving. Remove the pot from the heat, leaving the garlic-infused oil in the pot.
• Season the chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Return the pot to the stove over medium-high heat, then add the chicken, skin-side down, and cook until the skin is golden, flipping halfway through, about 8 minutes. Transfer the chicken to a bowl. Add the onion, ginger, and rice to the pot. Cook, stirring often, 1 to 2 minutes. Add the chicken broth, 4 cups water, a pinch of saffron and the bay leaf. Return the chicken and juices to the pot. Bring to a boil, then reduce the heat to maintain a vigorous simmer.
• Cook, partially covered, until the chicken is tender, the rice is cooked, and the arroz caldo is thickened, about 30 minutes. Discard the bay leaf, stir in the fish sauce and lime juice, and season with salt and pepper. Serve one chicken thigh per bowl and garnish with the fried garlic, scallion greens, freshly ground pepper, reserved saffron threads and lime wedges.

Steps:

• Broth: With 4 1/2 cups water, add chicken breasts, chicken bouillon, 4 ounces tomato sauce, 1/2 of the chopped onion, 1/2 of the chopped bell pepper, 1 tablespoon olive juice and 3-4 shakes of each seasoning. Cook until chicken is done. About 20 minutes. Remove chicken, cut it into pieces and place in the following skillet.
• Meat: While broth is cooking, place in large skillet 1 tablespoon oil, the rest of the onion and bell pepper. Saute until tender. Add rest of tomato sauce, chopped olives, 1/2 tablespoon juice from the olives, 1-2 shakes of each seasoning (except turmeric) and chicken. Cook on low covered while the rice cooks.
• Rice: Strain broth and discard onion and bell pepper. Cook 2 cups rice in 4 cups broth by bringing broth to a boil and then adding rice, cover and cook on low for 20 minutes.
• Final Preparation: When done, place 1/2 rice on a serving platter or in a 8x8 square pan, pressing the rice together. Spread all chicken on top and top with remaining rice. Press so rice and chicken is compacted. Spread a light layer of mayonnaise on top. (I know the mayonnaise sounds strange, but try it once. Some love it and want more on top, others don't care for it as much but still want a little on top.).

Steps:

• Bring water to a boil in medium saucepan.
• Add rice and cover, simmering for 20 minutes.
• Add milk, sugar and lemon rind, stirring constantly until thickened to oatmeal consistency, about 15-20 minutes.
• It will also thicken some while cooling.
• Pour into one large serving plate and remove lemon rind.
• Spread flat and allow to cool on wire rack.
• You can be decorative with cinnamon by pinching a bit between your fingers and place while your hand is no more than an inch away from the rice (criss cross patterns are traditional), or you can just dust the entire top with the cinnamon.
• Serve at room temp, but refrigerate uneaten portion.

Steps:

• Heat oil in a heavy skillet. Saute garlic for 2 minutes. Remove and discard garlic.
• Fry rice in the same oil until rice is golden brown. Drain excess oil and return rice to pan.
• Stir in all remaining ingredients. Cover, reduce heat to low, and simmer about 30 minutes, or until all liquid is absorbed.

Steps:

• in a large skillet, heat oil over medium heat then add mushrooms, onion, and garlic. let cook for 2 minutes or so.
• season chicken with salt, pepper, cumin, and cayenne- add to skillet, cook until chicken is brown on all sides.
• add salsa and rice stir frequently while the chicken continues to cook.
• Add chicken broth a little bit at a time, like you're making risotto(you probably won't need the whole amount of chicken broth because the rice is already cooked- the amount you need depends on what kind of salsa and rice you use).
• When chicken is cooked through and the surrounding rice is creamy, turn off heat and stir in cheese.
• Top with some chopped cilantro or parsley for a pop of color.

Steps:

• Combine wine and saffron; let stand until ready to use. Season chicken on both sides with salt and pepper. Heat oil in a large braiser or heavy-bottomed, straight-sided saute pan over medium-high heat. Cook chicken, skin side down, until browned, 4 to 5 minutes. Flip, and cook until golden brown, 2 minutes; transfer to a plate.
• Reduce heat to medium, and cook onion and garlic, stirring often, until tender, 10 to 15 minutes. Add tomato, and cook, stirring often, for 15 minutes. Stir in wine-saffron mixture, 1 tablespoon salt, 1/2 teaspoon pepper, and the bay leaves. Cook until wine is almost completely evaporated, 10 to 15 minutes. Add chicken, stock, rice, and olives; bring to a simmer.
• Reduce heat to low. Cook, covered, stirring halfway through, until rice is tender, about 45 minutes. (If rice is not done, add more stock, 1/4 cup at a time.) Remove from heat and let stand, covered, for 10 minutes. Discard bay leaves. Season with salt and pepper.

Steps:

• Making the Chicken.
• Wash chicken and place in stock pot. Add enough water to cover meat. Bring to a boil, reduce heat to low, and simmer, uncovered, until the meat is tender and falls from bone - approximately 45 minutes to 1 hour. Remove chicken and keep the broth which you will use to make the cauliflower rice.
• As an alternative, you can purchase 1-2 cooked rotisserie chickens depending on their size. Pull apart the meat and use the chicken bones to make the broth. You need about 3 lbs of meat.
• When completely cooled, skin and shred the chicken into small pieces by hand or with two forks. Be sure to check the meat with your hands so as not leave any small bones, cartilage or tough pieces in the mix.
• In a large pan, cook the bacon and discard the excess fat. Chop the bacon and add 1 tablespoon of olive oil, ½ onion, chopped, ½ green pepper, chopped and sauté until onion is translucent. Add 3 garlic cloves, diced and sauté for another minute. Add shredded chicken and 4 oz tomato sauce. Salt and pepper to taste. Simmer for about 10 minutes. Add lime juice and mix. Set aside.
• Making the Cauliflower Rice.
• Remove and discard leaves and larger stems from the cauliflower head. Break florets apart, rinse and spin dry. Remove smaller stems and separate. Grate the cauliflower florets with a hand grater or food processor grater attachment (much easier). Coarse chop the smaller stems and run through food processor grater as well. Otherwise, you can also discard the small stems. Combine into a microwave safe bowl with two bay leaves and microwave on high for 6 minutes, covered. Remove the bay leaves.
• In a Dutch oven or large pot, add 1 tablespoon of olive oil, ½ onion, chopped, ½ green pepper, chopped. Sauté until onion is translucent. Add 3 diced garlic cloves and sauté for another minute. Add one cup of chicken broth and ½ cup of beer (optional). Add one tsp each of oregano cumin. Add 1 tsp of Bijol, saffron or other yellow colorant such as achiote. Add cooked, grated cauliflower and stir well. Simmer covered for about 10-15 minutes, stirring occasional until cauliflower is tender. Add the frozen peas during the last 5 minutes of cooking. Salt and pepper to taste.
• It is OK to have some fluid left in the bottom of the pot. Just transfer the cauliflower to a mixing bowl avoiding the fluid at the bottom; then mix in ½ cup of grated Parmesan.
• Assembling the Casserole.
• In a 9" x 13" baking pan or casserole dish, spread one 1/3 of cauliflower rice along the bottom of the pan, patting it down firmly.
• Spread 2 tbls of the mayonnaise on top of the cauliflower rice.
• Spread ½ of the chicken mixture to create the next layer, patting down firmly.
• Sprinkle ¼ cup of Parmesan over the chicken.
• Add another (1/3) layer of cauliflower rice.
• Top with 2 tbls of the mayonnaise.
• At the final layer of chicken sprinkled.
• Sprinkle the last of the parmesan.
• Add the final layer of the cauliflower rice, patting down firmly.
• Spread remaining 2 tbls of mayonnaise.
• Spread the grated Monterey Jack, or other mild cheese over the top of it all.
• To recap, these are the layers:.
• 1) Layer of Cauliflower Rice.
• 2) Mayo.
• 3) Layer of Chicken.
• 4) Parmesan.
• 5) Layer of Cauliflower Rice.
• 6) Mayo.
• 7) Layer of Chicken.
• 8) Parmesan.
• 9) Layer of Cauliflower Rice.
• 10) Mayo.
• 11) Monterrey Jack.
• Place in oven at 350 degrees for about 20 minutes until cheese is melted.
• Presentation.
• There are a variety of ways to present the dish. Red pimento strips and slices of hard boiled eggs are often used to decorate the dish. A search for "Arroz Imperial" on Google Images will give you lots of ideas.
• Serve hot with a side salad, tomatoes or avocado slices. For those not on a low carb diet, the dish can be served with fried sweet plantains. Makes 8 meal-sized servings.

Steps:

• Combine 2 1/4 cups of water, rice, and lime peel in a saucepan. Bring to a boil over medium-high heat, then reduce heat to medium-low, cover, and simmer for 20 minutes until the rice is tender.
• While the rice is cooking, combine 1/2 cup of water, the cinnamon stick, and anise in another saucepan over medium-high heat. Bring mixture to a low boil for 3 minutes, then remove saucepan from stove. Strain flavored water into a bowl and set aside, discarding cinnamon stick and anise pieces.
• After rice has simmered for 20 minutes, carefully remove the lime peel with a slotted spoon, and over low heat, gradually stir evaporated milk and condensed milk into the rice. Mix in the cinnamon and anise-flavored water, vanilla, and salt. Add raisins, if desired. Continue to stir until the mixture thickens, about 7 to 10 minutes.
• If the pudding is too watery after 10 minutes, turn up heat to medium-low and stir continuously. When pudding reaches desired consistency, remove from heat and pour into individual dishes, or a large bowl. Store in the refrigerator until ready to serve.

Steps:

• Combine water and cinnamon stick in a saucepan over high heat. Bring to a boil and cook until cinnamon releases its color and flavor, about 5 minutes. Add rice, reduce heat to low, cover, and cook until rice is tender and water is absorbed, about 20 minutes.
• Gradually add whole milk to rice, then evaporated milk. Stir in sugar. Cook uncovered until sugar is dissolved and mixture has thickened, about 10 minutes.
• Serve warm or cold. Sprinkle each portion with ground cinnamon.

Steps:

• Saute garlic, onions and red chile in oil over medium heat for about 1 minute. Add in the rice and stir frequently until rice begins to brown.
• Add in the chicken stock and chile sauce and bring to a boil.
• Reduce heat and bring rice to slow simmer. Cook for 18-20 minutes without removing the lid.

Steps:

• Cut each breast into 1 inch pieces. Sprinkle chicken with a 1/4 teaspoon each of salt, pepper, and paprika.
• Heat oil in a large skillet over medium heat. Add chicken, and cook until golden. Remove chicken, and set aside.
• Add green pepper, onions, and garlic to oil in skillet. Cook for 5 minutes. Add rice; cook and stir until rice is opaque, 1 to 2 minutes. Stir in broth, white wine, saffron, and tomatoes. Stir in remaining salt, pepper, and paprika. Return to a boil. Cover, and simmer for 20 minutes.
• Return chicken to the skillet, and cook to reheat. Stir in parsley.

Steps:

• Heat the lard in a large heavy skillet over medium-high heat. Add the rice, and stir until rice is toasted. Add the garlic and onion; cook and stir until the onion just begins to brown. Stir in the tomatoes, tomato sauce, chicken broth, chili powder and salt. Bring to a boil, then reduce heat to low, cover, and cook for 20 to 25 minutes, or until rice is tender. Let stand for 5 minutes, covered, before serving.