ARROZ BRASILEIRO RICE WITH TOMATOES AND ONIONS
This is one of those basic side dishes that in and of itself hasn't a lot of spice - but you can jazz it up with just about any spice you want - use your imagination - curry is one of my fav's
Provided by Ravenseyes
Categories Rice
Time 35m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- In a heavy 3-quart saucepan over medium heat, warm the olive oil for about a minute, tipping the pan to coat the bottom evenly.
- Add the onion and sauté, stirring constantly, for about 5 minutes or until the onion is soft and transparent, but not yet brown.
- Pour in the rice and stir for about 3 minutes, until all the grains are coated with the oil. (Do not let the rice brown.).
- Add the boiling chicken stock and water to the rice. Add the tomatoes, curry powder, pepper and salt, and return the mixture to the boil, making sure to stir occasionally. Cover the saucepan and reduce the heat to a simmer.
- Cook for 20 minutes or until the rice has absorbed all the liquid.
- Serve warm.
Nutrition Facts : Calories 287.5, Fat 6.7, SaturatedFat 1.1, Cholesterol 2.2, Sodium 341.6, Carbohydrate 49.5, Fiber 1.3, Sugar 2.5, Protein 6.2
ARROZ BRASILEIRO (BRAZILIAN RICE WITH TOMATOES AND ONIONS)
Provided by whoami
Time 45m
Yield 8
Number Of Ingredients 9
Steps:
- In a large saucepan heat the oil over moderate heat and cook the onions for about five minutes, until transparent but not brown. Add the rice and stir for two to three minutes to coat the rice in oil. Add the remaining ingredients and return to the boil, stirring once or twice. Reduce the heat to the lowest setting, cover the pan, and simmer for 20 minutes, until all the liquid is absorbed.
ARROZ BRASILEIRO (BRAZILIAN RICE)
Make and share this Arroz Brasileiro (Brazilian Rice) recipe from Food.com.
Provided by Enjolinfam
Categories Rice
Time 40m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in a saucepan over medium heat. Add onions and saute until transparent.
- Add rice and cook, stirring constantly, until grains are coated with oil and rice is hot (about 3 minutes).
- Add broth, tomatoes, and salt, and bring to a boil.
- Reduce heat to very low. Cover and cook until done, about 20 minutes.
- Garnish with cilantro and tomatoes.
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.
ARROZ DE VERDURAS (VEGETABLE RICE)
Provided by Elaine Louie
Categories dinner, lunch, weekday, main course, side dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- For the sofrito: Bring a pan of water to a boil, add tomatoes, and blanch for 15 seconds. Drain, rinse under cold water, and peel. Core, seed, and cut into 1/2-inch dice. In a skillet over medium-low heat, add the oil and sauté the onion and garlic until golden. Add saffron and sauté 2 minutes. Add tomato and sauté until all the moisture is gone. Stir in paprika and remove from heat.
- For the rice: In a large heavy-bottomed pot, combine the sofrito and olive oil. Place over medium-low heat. Add rice and stir constantly with a wooden spoon or rubber spatula until the rice is toasted, about 1 minute. Add 3 cups of the stock and mix well. Simmer 10 minutes, stirring occasionally to prevent sticking. (At this point the rice is partially cooked and may be spread on a parchment-lined baking sheet, covered with more parchment, and allowed to sit at room temperature for up to three hours before finishing.)
- To finish: Preheat oven to 375 degrees. Bring a small pan of water to a boil, add carrots, and blanch for 10 seconds. Drain, and rinse with cold water. Spread the rice evenly across the bottom of a 16 to 18 inch paella or sauté pan, and scatter the edamame, peas, corn, carrots, and olives on top. Season to taste with salt and pepper. Drizzle with remaining 1 1/2 cups stock.
- Place pan in oven and bake until the rice is crisped around the edges and a "soccarat," a crust, has formed on the bottom of the pan, about 20 minutes. Remove from oven, cover with foil, and allow to rest for 5 minutes. Sprinkle with chopped parsley and cilantro. Mix well, scraping the bottom and sides of pan, and adjust salt and pepper as desired. Serve hot.
Nutrition Facts : @context http, Calories 446, UnsaturatedFat 13 grams, Carbohydrate 66 grams, Fat 17 grams, Fiber 5 grams, Protein 9 grams, SaturatedFat 2 grams, Sodium 829 milligrams, Sugar 6 grams
ARROZ ROJO (RED RICE)
Also known as arroz Mexicano, these tomato-slicked grains of rice taste amazing alongside beans, tacos, enchiladas and just about any spread of meat, seafood and vegetables. Esteban Castillo, the author of the "Chicano Eats" cookbook and blog, toasts the rice in garlicky oil first to give the final dish an even richer flavor. A simple spice blend does, too.
Provided by Genevieve Ko
Categories grains and rice, main course
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- In a small bowl or measuring cup, stir together the chicken stock, tomato paste, onion powder, coriander, cumin and pepper.
- In a large skillet, heat the oil over medium. Add the garlic and rice, and cook, stirring frequently, until the rice is fragrant and lightly toasted, 3 to 4 minutes. Pour the stock mixture into the skillet and bring to a full boil. Stir in the mixed vegetables, then reduce the heat to low, cover with a tight-fitting lid and cook until the rice has absorbed all of the liquid, 15 to 20 minutes.
- Turn off the heat and let the rice sit, covered, to steam for another 15 minutes. Uncover and let the steam release for 5 minutes, then fluff with a fork. Season with salt to taste. Serve alongside your favorite dishes.
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