Arroz Con Calabacin Rice With Zucchini Recipes

CALABACITAS CON ELOTE (ZUCCHINI WITH CORN)

Steps:

• Place the corn in a saucepan with enough water to cover; bring to a boil. Place a cover on the saucepan, reduce heat to medium, and cook until tender, about 10 minutes. Drain.
• Heat the olive oil in a large skillet over medium-high heat; cook and stir the onion and garlic in the hot oil until fragrant, about 5 minutes. Mix the zucchini and tomato into the onion and garlic; cook together 5 minutes. Stir the corn kernels into the mixture; add the poblano pepper. Season with salt and pepper; stir. Cover the skillet with a lid and cook until the zucchini is tender, about 10 minutes. Sprinkle with the cotija cheese to serve.

ARROZ CON CALABACIN (RICE WITH ZUCCHINI)

Steps:

• Sauce:.
• Heat chicken broth.
• Heat oil in large skillet.
• Saute dried red pepper until softened (do not burn it), and remove from skillet.
• Next saute the tomato and garlic in same skillet and oil, until garlic is golden.
• Add dried red pepper, tomato and garlic to processor or blender.
• Blend the ingredients in the processor, forming a paste.
• Add the heated chicken broth to the paste and blend until smooth.
• Rice:.
• Put the onion in the skillet and saute til soft.
• Add zucchini and green beans, saute 10 minutes.
• Add the rice, stir to coat well with the oil.
• Pour sauce into the skillet.
• Add salt, bring to a boil, simmer, uncovered 5 minutes, stirring occasionally, you don't want the rice soupy.
• Pour into a 8-9 inch casserole dish, bake uncovered for 15 minutes at 325 degrees or until any remaining liquid is absorbed. Remove from oven and cover with foil, sit for 5 minutes.
• Serve.

MT. RAINER ZUCCHINI AND RICE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Melt butter in a Dutch oven over medium-low heat. Mix onion, brown and wild rice mix, and water in the melted butter. Layer tomatoes over rice mixture; top with zucchini. Cover zucchini with Colby cheese.
• Mix sour cream, garlic, salt, Italian seasoning, red pepper flakes, and black pepper together in a bowl; spread over Colby cheese layer. Cover Dutch oven.
• Bake in the preheated oven until rice is tender and cheese is bubbling, about 45 minutes.

RICE WITH ZUCCHINI AND RED PEPPER

Steps:

• Heat the olive oil in a heavy saucepan, then add the onions, garlic, zucchini and red peppers. Stir until wilted.
• Add the rice and stir to blend. Cook briefly. Add the thyme, bay leaf, coriander, chicken broth and salt and pepper to taste. Bring to a boil, stirring, and cover tightly. Simmer for 17 minutes.
• Uncover, remove the sprig of thyme and the bay leaf. Stir with a fork to fluff lightly.

SPANISH RICE WITH ZUCCHINI

Steps:

• Preheat oven to 350°F.
• In a 2-quart flameproof casserole or saucepan heat oil over moderately high heat until hot but not smoking and add onion and garlic. Reduce heat to moderately low and cook onion mixture, covered, stirring occasionally, about 4 minutes, or until softened. Increase heat to moderate and add rice. Cook rice, stirring, 3 minutes. Add broth and bring to a boil, covered.
• Bake rice, covered, in middle of oven about 20 minutes, or until liquid is absorbed. Stir in zucchini and let stand, covered, 5 minutes.