MEXICAN RED RICE (ARROZ ROJO)
Provided by Marcela Valladolid
Categories side-dish
Time 50m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a large heavy saucepan, heat the vegetable oil on medium-high heat. Add the rice, onions and garlic. Saute until the rice has an opaque color and is fragrant, about 2 minutes. Add the chicken broth, tomato paste and salt. Mix well to incorporate evenly. Then add in the chile and cilantro sprig. Cover, reduce the heat to low, and simmer until rice is ready, about 30 minutes. Fluff with a fork and serve immediately.
SPICY MEXICAN RICE
Mexican rice is an everyday staple typically enjoyed with beans, avocado, eggs or your favorite protein. Add a subtle nudge of heat by dropping in a whole jalapeno while the rice is cooking!
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Saute 1 chopped onion in 2 tablespoons vegetable oil in a saucepan over medium heat. Stir in 1 cup white rice and cook until toasted, 3 minutes. Add 1 2/3 cups water, 1 chopped plum tomato, 2 teaspoons tomato paste and 1/2 teaspoon each kosher salt and cumin; bring to a boil. Add 1 whole jalapeno. Cover; simmer 20 minutes. Remove from the heat and let sit 5 minutes. Discard the jalapeno. Top with cilantro.
MEXICAN RICE
Steps:
- Prepare rice according to package directions, cooking only 8 minutes.
- Heat vegetable oil in a large skillet over medium heat. Add garlic and saute for 30 seconds. Stir in onion, bell peppers, jalapeno, and cumin; cook for 5 minutes. Add tomato sauce and bouillon cube and stir until cube dissolves; add cooked rice and stir until heated through.
- Serve topped with cilantro and garnish with lime wedges.
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 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 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 MEXICANO, FOOLPROOF MEXICAN RICE
I got this recipe from Marcela Valladolid, who hosts Mexican Made Easy on Foodnetwork. I love Mexican rice, and this is really tasty. I am posting this as it was written, but keep in mind it does make quite a bit of rice! This is really easy to tweak as long as you follow the golden rule of rice: 1 cup rice to 2 cups liquid (1 cup brown rice to 2 1/4 cups liquid). Sometimes if I'm in a hurry I will use a small can of tomato puree OR one can of diced tomatoes and chiles instead of the fresh tomatoes. But now that it is Summer and the tomatoes are so good I can't skip that step! Hope you like it!!!
Provided by CookingBlues
Categories Rice
Time 40m
Yield 1/2 cup, 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Cut the tomatoes in half, and squeeze slightly to remove the seeds. Add the tomatoes and 2 cups of broth to a blender and puree.
- Strain the tomato mixture through a sieve into a bowl and reserve the liquid. Add enough extra broth to make 4 cups of liquid.
- In a large saucepan, heat olive 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 uncooked 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 WHOLE serrano chile. NOTE: For a deeper colored rice, stir in 2 tablespoons of tomato paste when adding the salt, bay leaf and 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, and remove the chile. Transfer to a serving bowl and serve.
Nutrition Facts : Calories 312.1, Fat 3.8, SaturatedFat 0.7, Sodium 1286.5, Carbohydrate 59.2, Fiber 2.8, Sugar 4.1, Protein 8.9
ARROZ ROJO
Provided by Marcela Valladolid
Categories side-dish
Time 48m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Using a box grater, grate the tomato into a medium bowl, discarding the tomato skin.
- Heat the oil in a medium heavy skillet over medium-high heat. Add the onions and saute until translucent, about 5 minutes. Add the garlic and cook for 1 minute. Stir in the rice and cook until slightly toasted, about 3 minutes.
- Add the broth, tomato sauce and grated tomato and bring to a boil. Add the serrano, cilantro sprig and salt, to taste. Bring to a boil, reduce the heat to medium and simmer until the liquid is absorbed and the rice is tender, about 15 minutes.
- Turn off the heat under the skillet. Cover the rice and let stand for 8 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
More about "foolproof mexican rice arroz mexicano recipes"
MEXICAN RICE (ARROZ MEXICANO) - MUY BUENO COOKBOOK
From muybuenocookbook.com
4.9/5 (19)Total Time 35 minsCategory Side DishCalories 112 per serving
- Heat oil in a medium skillet over medium heat and add rice. Stir until rice is slightly browned. Remove skillet from the heat and add the onions and fresh garlic, if using. Stir until onions are translucent. (The pan is usually warm enough to cook the onions and fresh garlic, keeping them from burning.)
- Add water, chicken broth, if using, tomato sauce, bouillon cube, and garlic powder, if using. Stir and let mixture come to a boil; lower heat, cover, and simmer for 10 minutes. Stir gently after 10 minutes, cover, and let simmer for another 10 minutes. (If adding canned or frozen vegetables add them during the last 10 minutes.)
- After the final 10 minutes of cooking, turn heat off, fluff rice with a fork and cover again for another 3 to 5 minutes so liquid can finish absorbing.
MEXICAN RICE: AN EASY, AUTHENTIC 30-MIN RECIPE - THE …
From thewoksoflife.com
EASY ARROZ ROJO RECIPE (ARROZ MEXICANO) - MEXICAN MADE MEATLESS™
From mexicanmademeatless.com
Ratings 5Calories 243 per servingCategory Side Dish
ARROZ ROJO MEXICANO (MEXICAN RED RICE) RECIPE | EATINGWELL
From eatingwell.com
AUTHENTIC MEXICAN RICE 'ARROZ CON POLLO' | CAROLINA® RICE
From carolinarice.com
MEXICAN RICE (ARROZ MEXICANO) - BIGOVEN.COM
From bigoven.com
ARROZ PRIMAVERA | MEXICAN RECIPES BY MUY DELISH
From muydelish.com
FOOLPROOF MEXICAN RICE ("ARROZ MEXICANO") RECIPE - FOOD NETWORK
From foodnetwork.co.uk
FOOLPROOF MEXICAN RICE ("ARROZ MEXICANO") - COOKING CHANNEL
From cookingchanneltv.com
FOOLPROOF MEXICAN RICE (“ARROZ MEXICANO”) – RECIPES NETWORK
From recipenet.org
FOOLPROOF MEXICAN RICE ("ARROZ MEXICANO") - KEEPRECIPES.COM
From keeprecipes.com
ARROZ MEXICANO RECIPE - COOKCREWS.COM
From cookcrews.com
MEXICAN WHITE RICE RECIPE | RECETA DE ARROZ BLANCO MEXICANO
From mexicoinmykitchen.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love