Good Rice Arroz Bueno Recipes

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GOOD RICE (ARROZ BUENO)



Good Rice (Arroz Bueno) image

Make and share this Good Rice (Arroz Bueno) recipe from Food.com.

Provided by PalatablePastime

Categories     Long Grain Rice

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 8

1/2 cup butter
4 cups chicken broth
1/2 cup chopped fresh basil
1/2 cup chopped fresh parsley
2 cups long-grain white rice
1 large onion, chopped
salt
1/2 teaspoon smoked paprika

Steps:

  • Melt butter and cook onion until transparent.
  • Add rice and stir until the rice lightly browns.
  • Stir in chicken broth, parsley, basil and salt.
  • Bring to a boil, then lower heat, cover and steam for 18 minutes.
  • Add smoked paprika and fluff with a fork.

GOOD RICE (ARROZ BUENO)



Good Rice (Arroz Bueno) image

We have used this recipe for years, and it's still my favorite way to have rice. It's from the Columbia Restaurant cookbook.

Provided by FloridaGrl

Categories     White Rice

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 7

1/2 cup butter
4 cups chicken broth
1/2 cup fresh basil, chopped
1/2 cup parsley, chopped
2 cups long-grain white rice, uncooked
1 large onion, chopped
salt

Steps:

  • Melt butter and saute onion until transparent. Add rice and stir constantly until it turns a caramel color.
  • Add chicken broth, then parsley, basil and salt. Bring to a boil and lower flame. Cover and steam rice for 18 minutes. Fluff with a large 2 prong fork.

M-M-M- GOOD MEXICAN RICE



M-M-M- Good Mexican Rice image

So good and can add ground turkey. hamburger, cooked chicken - pork etc. and make it a meal. or leave it as a side dish. I also sometimes add Jalapeno Peppers for a kick! I also use brown rice. The prep time includes cooking and cooling rice Found it on Taste of Home

Provided by Cathy Pete

Categories     One Dish Meal

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 12

3/4 cup uncooked brown rice
1 1/2 cups water
1 (15 ounce) can black beans, rinsed and drained
1 (11 ounce) can mexicorn, drained
1 (10 ounce) can diced tomatoes and green chilies
1 cup salsa
1 cup reduced-fat sour cream
1 cup shredded reduced-fat cheddar cheese
1/4 teaspoon pepper
1/2 cup chopped red onion
1 (2 1/4 ounce) can sliced ripe olives, drained
1 cup shredded reduced-fat Mexican cheese blend

Steps:

  • In a large saucepan, bring rice and water to a boil. Reduce heat; cover and simmer for 35-40 minutes or until tender.
  • In a large bowl, combine the beans, Mexicorn, tomatoes, salsa, sour cream, cheddar cheese, pepper and rice. Transfer to a shallow 2-1/2-qt. baking dish coated with cooking spray. Sprinkle with onion and olives.
  • Bake, uncovered, at 350° for 30 minutes. Sprinkle with Mexican cheese. Bake 5-10 minutes longer or until heated through and cheese is melted. Let stand for 10 minutes before serving. Yield: 8 servings.

Nutrition Facts : Calories 283, Fat 7.3, SaturatedFat 3.4, Cholesterol 15.7, Sodium 740.6, Carbohydrate 47.6, Fiber 6.5, Sugar 2.1, Protein 10

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