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 ROJO (MEXICAN RED RICE)
Authentic Mexican red rice. Easy to make! Use a different chile if you want milder or hotter rice.
Provided by Paulette
Categories Side Dish Rice Side Dish Recipes Spanish Rice Recipes
Time 50m
Yield 5
Number Of Ingredients 10
Steps:
- Grate tomatoes into a bowl using a box grater; discard tomato skins.
- Heat vegetable oil in a heavy skillet over medium-high heat and cook onion until translucent, stirring often, about 5 minutes. Stir garlic into onion and cook until fragrant, about 1 minute.
- Stir rice into onion mixture and cook, stirring often, until rice is lightly toasted, about 3 more minutes. Stir grated tomato, chicken broth, and tomato sauce into the rice. Bring mixture to a boil.
- Mix in jalapeno pepper, cilantro, and salt; reduce heat to low. Cover skillet and simmer until rice has absorbed the liquid, about 15 minutes. Do not lift the cover while the rice is cooking.
- Turn off heat and let rice stand covered for 8 minutes. Fluff with a fork before transferring rice to a serving dish.
Nutrition Facts : Calories 213.3 calories, Carbohydrate 35.1 g, Cholesterol 1.4 mg, Fat 6 g, Fiber 1.6 g, Protein 4.6 g, SaturatedFat 1.1 g, Sodium 108.7 mg, Sugar 2.9 g
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.
ARROZ MEXICANO (MEXICAN RICE)
Arroz Mexicano (Mexican rice) is a staple side dish that's ready in under 30 minutes. Fluffy, incredibly tasty, and the perfect compliment to your Mexican dishes.
Provided by Maggie Unzueta
Categories Side Dish
Time 27m
Number Of Ingredients 12
Steps:
- Add the tomatoes, onion, garlic, water, and bouillon to a blender.
- Blend until smooth.
- Set aside until ready to use.
- Heat oil in a large stock pot.
- Add the rice.
- Stir constantly until it begins to toast. About 5 minutes.
- 4 minutes after, add the onion.
- Do not stop stirring, or the rice will burn.
- Look for a golden color in the rice.
- Add the garlic, bouillon, cumin, water, and tomato sauce.
- Stir to combine.
- Cover and cook for 12 minutes on medium heat.
- Turn the heat off.
- Let rest for 5 minutes with the lid still on.
- The tomato sauce will have come to the top.
- Uncover and mix to combine.
- Serve.
Nutrition Facts : Calories 278 kcal, Carbohydrate 52 g, Protein 5 g, Fat 5 g, SaturatedFat 1 g, Sodium 30 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 4 g, ServingSize 1 serving
MEXICAN RICE RECIPE | ARROZ A LA MEXICANA | QUICK RICE RECIPES
Arroz A La Mexicana recipe, also known simply as Mexican rice, with step-by-step pictures and video. Learn how to make perfect Mexican Rice - Arroz A La Mexicana recipe with all ingredients and cooking method from Yummefy.
Provided by Yummefy
Categories Rice
Yield 4 servings
Number Of Ingredients 13
Steps:
- Make tomato puree: Run tomatoes, onion, and garlic in a blender or grinder till pureed. Remove and reserve.
- Fry rice: Place a medium sized deep pan on high heat and pour in oil. Once hot but not smoking, reduce heat to medium and add the soaked and drained rice to the pan. Stir well to ensure that the oil coats each grain of rice, then fry, stirring occasionally, till the rice just starts to colour, 10 to 12 minutes. Tip in the reserved tomato puree and stir to mix. Stir occasionally till the tomato puree is almost dry, 4 to 5 minutes, ensuring that it does not burn.
- Add vegetables and stock: Add green peas, carrot, corn kernels, give it a good stir, then add red bell pepper, jalapeno, and parsley. Stir well for about a minute. Pour in vegetable stock, stir, and increase heat to high to bring to a boil. Toss in salt, stir once again, then cover with a tight-fitting lid. Reduce to a simmer and cook the Mexican rice till the liquid absorbs and dries up and you can see little steam holes in the rice, 10 to 12 minutes. Remove from the heat and set aside, covered, for 10 minutes to allow the grains to swell up and expand.
- Serve hot: Use a fork or a sharp-edged spatula to lift the rice from the bottom and serve immediately. Serves: 4 Prep Time: 20 minutes Cook Time: 34 minutes
Nutrition Facts : Calories 504 calories
MEXICAN RICE/ ARROZ MEXICANO
This rice dish has been passed down by my great grandmother from Mexico. It is an easy recipe to make. My family loves this rice and it can be served with almost any chicken or meat dish. Best when made with homemade broth but I find canned broth does fine. When presenting at the dinner table the jalapeno in the middle looks...
Provided by Juliann Esquivel
Categories Rice Sides
Time 50m
Number Of Ingredients 11
Steps:
- 1. Heat oil on medium high flame, when hot add raw rice (do not rinse rice)and begin to brown. Keep Stirring constantly so rice will not burn. When rice is golden brown, add onions, garlic, and continue to stir until onions are limp.
- 2. Next add your mashed down tomatos and juice from the can of tomatos and continue stirring about half a minute. Lower the heat a little and add all the seasonings cumin, oregano, pepper, and salt. Next add your chicken broth the peas stir once more and last float the jalapeno whole in the middle of the pot. Cover with a tight lid, lower heat to medium low and cook for 35 to 45 minutes. Do not uncover until time is up. When done uncover remove jalapeno and fluff rice with a fork. Replace the jalapeno in the middle of pot and present at table. Jalapeno will not add heat to the rice provided it is not cut. Just imparts flavor and looks pretty. You may discard after cooking if you like.
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.
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