Rio Grande Rice Recipes

RIO GRANDE RICE

Steps:

• In a large saucepan, heat vegetable or olive oil over medium-low heat.
• Sauté the onions in the pan until golden brown.
• Add the rice to the pan and stir well to coat the grains with the oil.
• Mix in the remaining ingredients.
• Cover the pan and bring it to a boil, then reduce the heat to simmer and cook for 30-40 minutes until the rice is tender.
• Stir the rice occasionally to keep it from sticking.

RIO GRANDE RICE AND BEANS

Steps:

• Heat broth to boiling in 2-quart saucepan. Stir in rice and pepper; remove from heat. Cover and let steam about 5 minutes or until liquid is absorbed.
• Fluff rice with fork. Stir in beans and 1/3 cup onions.
• Mix avocado and lime juice; gently fold into rice. Sprinkle with 2 tablespoons onion.

RIO GRANDE ESPECIAL

Steps:

• Cook and stir ground beef in a large skillet over medium-high heat until the beef is crumbly and completely browned, 7 to 10 minutes. Stir water, tomato sauce, tomato paste, green chilies, instant rice, sugar, chili powder, garlic, oregano, cumin, and salt together with the cooked ground beef.
• Reduce heat to low, place a cover on the skillet, and cook mixture at a simmer until the flavors have blended and the beef is very tender, about 40 minutes.

TEX-MEX RICE FROM THE RIO GRANDE VALLEY

Steps:

• Soak the rice - In a large bowl, pour hot water over rice and let stand 25 minutes.
• While the rice is soaking, cut up the vegetables, and grind the cumin.
• Drain into a sieve and rise well in cold water. Shake sieve and let drain a while until rice stops dripping.
• While the rice is draining, heat oil in a skillet on medium heat.
• Brown the Rice - Once oil is hot, stir in rice, making sure grains are well coated with oil. Saute rice for about 10 minutes until golden brown, stirring often. If any rice starts turning dark brown, stir constantly.
• Stir in all the ingredients except chicken broth (tomato sauce, tomato, bell pepper, onion, garlic, cumin, salt, and pepper). Cook for 3 minutes on medium heat or until almost dry, stirring constantly.
• Stir in chicken broth and then do not stir again until cooking is complete. Reduce heat to medium-low, cook uncovered, for 10 minutes.
• Cover and cook for 5 minutes. Change heat to Low, cook covered, for 20 minutes.

EASY RICE WITH PIGEON PEAS/ARROZ CON GANDULES

Steps:

• *Rinse the rice in a bowl with warm water.
• *In a large pot, add water and all items except rice.
• *Bring to boil, and let it boil for about 3 minutes. (I usually taste it and add more seasoning to taste if needed).
• *Add rice and let it continue to boil for about 2 minutes.
• *Turn heat to low, and place tight fitting lid over pot.
• *Check periodically, cook until liquid is absorbed. Stir once, remove from heat, replace lid and let it stand for about 5 minutes.
• This usually serves our household of seven.