Riceveracruz Recipes
RICE VERACRUZ
We made this the other day without the poblanos and the next day we made it with! Wonderful flavors and the olives, tomatoes and capers are common in dishes from Mexico's Veracruz region. We served it with a simple steak of palomilla and a nice salad. It probably would be best served with fajitas and all their wonderful toppings. CuisineAtHome Magazine, 06/08.Great for Cinco de Mayo celebration!
Provided by Manami
Categories Long Grain Rice
Time 45m
Yield 4 cups, 4 serving(s)
Number Of Ingredients 15
Steps:
- Cook rice according to package directions, but substitute broth for the water.
- Saute onion, bell pepper, and poblano in oil in a large saute pan over medium high heat.(If you choose you can spray the skillet with non-stick spray and add broth to saute the vegetables.).
- Cook until soft, about 3 minutes, then add garlic and paprika.
- Saute an additional minute & remove from heat.
- Stir in rice and remaining ingredients.
- Enjoy!
VERACRUZ-STYLE RED SNAPPER
I like red snapper for this, but any white, flaky fish will work. By the way, many Veracruz-style fish recipes call for pickled jalapenos, but I think there's plenty of acidity in this from the lime and tomatoes, so I like the fresh pepper a little more.
Provided by Chef John
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 2
Number Of Ingredients 14
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Heat olive oil in a skillet over medium heat. Stir in onion; cook and stir until onions begin to turn translucent, 6 to 7 minutes.
- Cook and stir in garlic until fragrant, about 30 seconds. Add capers and caper juice; stir to combine.
- Stir in tomatoes, olives, jalapeno pepper, . Cook and stir until jalapeno pepper softens and tomatoes begin to collapse, about 3 minutes. Remove from heat; stir in oregano.
- Drizzle 1 teaspoon olive oil into a small baking dish. Sprinkle in 1 tablespoon of the tomato-olive mixture. Top with 1 snapper fillet, salt, black pepper, and cayenne pepper. Top with more filling and juice from 1 lime. Repeat with remaining snapper fillet, seasoning, and lime juice in a second baking dish.
- Bake in the preheated oven until fish is flaky and no longer translucent, 15 to 20 minutes.
Nutrition Facts : Calories 452.3 calories, Carbohydrate 16.2 g, Cholesterol 72.6 mg, Fat 25.2 g, Fiber 4.1 g, Protein 43.1 g, SaturatedFat 3.6 g, Sodium 1033.5 mg, Sugar 2.7 g
RICE VERACRUZ
Simple, and quick. This rice can be served on its own, as a side dish, or under stir-fried vegetables. From the Student's Vegetarian Cookbook.
Provided by Moody
Categories One Dish Meal
Time 14m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- In a medium nonstick skillet on medium heat, warm the oil.
- Add the corn, jalepino, and cumin; cover and cook on low heat for 3 to 5 minutes, stirring occasionally.
- Stir in the tomato, scallions, cilantro and rice.
- Cook on low heat for 3 to 5 minutes until hot.
- Stir occasionally.
- Add a dash or two of water if needed to prevent the rice from sticking.
- Salt to taste and serve.
Nutrition Facts : Calories 289.8, Fat 6.5, SaturatedFat 0.9, Sodium 7.7, Carbohydrate 52.9, Fiber 4.9, Sugar 1.3, Protein 5.8
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