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.
MEXICAN RICE - ARROZ A LA MEXICANA
This is from Diana Kennedy's book, "From My Mexican Kitchen". I usually have varying results when I make rice but this recipe made it come out perfectly. It is tender like my dad likes it and sprinkled with a touch of carrots and peas like my Nana used to make. It can be prepared several hours ahead and then reheated. Leftovers can be frozen for a couple of weeks without losing flavor. Do not thaw before reheating; put the frozen rice directly into the pan so you do not lose the flavor in the melting juices.
Provided by cookiedog
Categories Long Grain Rice
Time 1h
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- For this quantity of rice you will need a flameproof pan about 4 inches (10 cm) deep and 9 inches (23 cm) across. Pour hot water to cover over the rice and let soak for about 5 minutes. Strain, rinse in cold water, and strain again. Be sure to shake the strainer well to remove the excess water. Do not do this step ahead of time or the rice will become too damp.
- Heat the oil in the pan and stir in the rice - it should sizzle as it touches the oil. Stir until the grains are evenly coated and continue frying over medium heat until they sound brittle and are just starting to turn golden, about 10 minutes. Tip the pan to one side and drain off the excess oil.
- Meanwhile, put the tomatoes, onion, and garlic into a blender jar and blend until smooth. Stir the puree into the rice and continue frying over fairly high heat, scraping the bottom of the pan to avoid sticking, until the mixture has been absorbed, about 5 minutes.
- Add the broth and the optional ingredients; stir the rice well, adjust the salt, cover the pan, and cook over medium heat until all the broth has been absorbed - air holes will probably form. Carefully dig to the bottom of the rice with a fork to see if any moisture remains; if so, then continue cooking over low heat for a few minutes more. Set aside, still `covered, to give the rice a chance to continue steaming evenly for about 15 minutes.
- When serving, gently stir the rice from the bottom with a fork.
Nutrition Facts : Calories 210.1, Fat 7.7, SaturatedFat 1.1, Sodium 329.9, Carbohydrate 29.5, Fiber 0.8, Sugar 1.2, Protein 4.9
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 A LA MEXICANA
Steps:
- Heat the oil in a large saucepan with a lid over medium heat. Add the rice and cook, stirring occasionally, until golden brown, about 10 minutes.
- Meanwhile, put the garlic, onion, and tomatoes in a food processor or blender and puree until smooth. Add this mixture to the rice and cook, stirring, for another 5 minutes.
- Add the chicken stock and bring to a boil, then lower the heat, cover, and simmer until the water is absorbed and the rice tender, about 30 minutes. Fluff with a fork, season with salt and pepper, and serve.
- Arroz Verde
- In step 2, substitute 5 fresh poblano chiles, roasted (page 588) and stemmed, for the tomatoes. Add 1/4 cup chopped fresh epazote or cilantro leaves with the chicken stock.
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
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