Arroz Con Carne Gluten Free Recipes
ARROZ CONGRI (CUBAN RICE AND BLACK BEANS)
Arroz Congri is a Cuban black beans and rice dish using canned black beans that can be served as a side dish or meatless main dish.
Provided by Gina
Categories Side Dish
Time 35m
Number Of Ingredients 12
Steps:
- In a heavy medium sized pot, heat oil on medium heat.
- Add onions, peppers and garlic and saute until soft, about 4-5 minutes.
- Add rice, beans, water, cumin, bay leaf, oregano and salt and pepper. Simmer on medium-low heat, stirring occasionally, until the rice absorbs most of the water and just barely skims the top of the rice.
- Cover, reduce heat to low, and simmer 20 minute (don't peek).
- Make sure you have a good seal on your cover, the steam cooks the rice. After 20 minutes, shut flame off and let it sit, covered another 5 minutes (don't open the lid).
Nutrition Facts : ServingSize 1 cup, Calories 143 kcal, Carbohydrate 27.5 g, Protein 6.5 g, Fat 2.5 g, SaturatedFat 0.5 g, Sodium 322 mg, Fiber 5 g, Sugar 2 g
ARROZ CON CARNE (GLUTEN-FREE)
This delicious Arroz con Carne is a family favorite meal ready in less than 30 minutes.
Provided by Natalie Cardozo
Categories Main Course
Time 25m
Number Of Ingredients 12
Steps:
- In a medium saucepan, add the olive oil, onion, and garlic. Cook for 3-4 minutes.
- Add in the ground beef and mix up. Season with salt, pepper, cumin, and onion powder.
- Once browned, add in the tomato sauce, filtered water, and peas. Season with a bit more salt and pepper and cook for about 6 minutes.
- Add in the olives and adjust seasoning as needed. Serve over rice or your anything you prefer.
- Enjoy!
ARROZ CON QUESO (RICE WITH CHEESE)
My friend Jolene gave me this one. I think she got it from "Diet for a Small Planet". It's one of those "keep all of the ingredients on hand for emergencies" recipes. When you burn something, quietly get of it and make this. No one will know. Prep. time doesn't include cooking the rice.
Provided by Pierre Dance
Categories Beans
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 F.
- Mix Cheddar and Jack together.
- Mix Rice, Beans, Garlic, Onion, and Chilies together.
- In a large casserole dish spread 1/3 of the rice/bean mixture.
- Top that with 1/2 of the cheese mixture.
- top that with 1/2 of the Ricotta.
- Then the next 1/3 of the rice/bean mixture.
- Followed by the last half of the cheese.
- Followed by the last half of the Ricotta.
- Then the last 1/3 of the rice/bean mixture.
- Bake 40 min.
- Remove from the oven, top with Black Olives.
- Sprinkle evenly with Parmesan.
- Bake 10 min. more.
- Remove from oven and let rest 20 min.
- Serve.
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ONE POT ARROZ CON POLLO (GLUTEN FREE) • THE HERITAGE COOK
From theheritagecook.com
Cuisine MexicanTotal Time 1 hr 5 minsCategory Chicken And PoultryCalories 256 per serving
- In a large, heavy-bottomed skillet or Dutch oven, melt 1 tbsp of the butter over medium-high heat. Add the chicken thighs and onion and cook until the chicken is browned, about 4 minutes on each side. The onion will soften. Remove the chicken, leaving the onion in the pan, and set aside. Add the rice and remaining 1 tbsp of butter, then sauté until the rice is lightly browned, about 3 minutes.
- Add the wine and use a wooden spoon to dislodge the brown bits stuck to the bottom of the pan. Add 2 cups of the broth, the chicken-flavored bouillon, and the garlic. Simmer until most of the liquid has been absorbed, about 10 minutes.
- Add the salsa, vinegar, peas and carrots, chile powder, oregano, cayenne, and the remaining 2 cups broth. Stir, then return the browned chicken to the pot with its juices. Reduce the heat to medium, cover the pot, and simmer until all the liquid is absorbed, 30 to 35 minutes.
- Stir in the Cotija cheese. Season to taste with the salt and black pepper. Spoon the rice over the chicken pieces and serve in wide shallow bowls sprinkled with additional cheese.
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