Arroz Pilaf Recipes

RICE PILAF

Steps:

• In a medium saucepan melt butter over moderate heat. Add thin spaghetti bits and rice and brown for 3 to 5 minutes. Add broth or water, salt and pepper, and bring liquid to a full boil. Cover pot and reduce heat to simmer and cook rice 18 minutes. Fluff with a fork and serve.

CLASSIC RICE PILAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Melt butter and olive oil in a large saucepan over medium heat. Add onion; cook and stir until onion is lightly browned, 7 to 8 minutes. Remove from heat.
• Combine rice and onion mixture in a 9x13-inch casserole dish placed on a baking sheet. Stir thoroughly to coat the rice.
• Combine chicken stock, salt, saffron, and cayenne pepper in a saucepan. Bring to a boil, reduce heat to low, and simmer for 5 minutes.
• Pour chicken stock mixture over rice in the casserole dish and stir to combine. Spread mixture evenly along the bottom of the pan. Cover tightly with heavy-duty aluminum foil.
• Bake in the preheated oven for 35 minutes. Remove from oven and allow to rest, covered, for 10 minutes. Remove foil and fluff with a fork to separate the grains of rice.

ARROZ PILAF

Steps:

• In a medium saucepan, heat the oil (the Jamisons use peanut oil).
• Saute the onion and garlic over medium heat until soft.
• Add the rice, tomatoes, and chili powder; saute another couple of minutes, stirring to coat the rice with oil.
• Pour in the stock, sprinkle with salt if desired, and bring to a boil.
• Reduce the heat, cover the pan, and simmer the rice for 15-18 minutes, until the liquid is absorbed.
• Remove the pan from the heat and let the rice steam, covered for 5-10 minutes.
• Serve with your favorite Tex-Mex dishes.
• I have made this ahead for a dinner party and reheated it in the oven before serving.