Arroz Gordo Recipes

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ARROZ GORDO



Arroz Gordo image

Arroz gordo, or fat rice from Macau, is reminiscent of paella, which is no surprise considering that Macau was a colony of Portugal, a country that shares many culinary traditions with its Iberian neighbor, Spain. Here, deliciously seasoned rice is studded with bits of duck and sausage and a host of other savory ingredients, all seasoned with a nod to Asia. Many of the components of this recipe can be prepared separately ahead of time and refrigerated, and in the case of the chicken, up to a week in advance and frozen. All that is needed is a quick reheat and last-minute assembly. This recipe calls for chicken, pork, sausage, clams and shrimp, but feel free to make substitutions. Plump mussels would be a fine stand-in for the clams, and you could even purchase Chinese roast pork to skip the step of roasting your own.

Provided by Florence Fabricant

Categories     dinner, project, main course

Time P2D

Yield 8 to 10 servings

Number Of Ingredients 26

1 cup golden raisins
1/2 cup plus 1 tablespoon sherry vinegar
1 cup plain croutons
4 tablespoons duck fat or chicken fat
1 1/2 tablespoons extra-virgin olive oil
1 medium-large onion, slivered
1 large red bell pepper, cored, seeded and slivered
Salt and pepper
1 1/2 tablespoons minced garlic
1/2 tablespoon tomato paste
1/2 teaspoon smoked paprika
2 prepared duck confit legs and thighs, available in many food stores and online
4 scallions, cut in 2-inch lengths
1 4-inch piece fresh ginger, sliced thin
3 cups jasmine rice
1/2 cup chicken stock
Glazed Pork (see recipe)
Turmeric Chicken (see recipe)
1 pound linguiça sausage, sliced
Chile Shrimp (see recipe)
Garlic Clams (see recipe)
4 hard-cooked eggs, halved
1 cup pitted green olives, preferably Portuguese
3 lemons, quartered
3 scallions, slivered on a slant, including green part
Chile powder, to taste

Steps:

  • Place raisins, 1/2 cup of the vinegar and 1 cup water in a small saucepan. Bring to a simmer, remove from heat and set aside. Toss croutons with 3 tablespoons duck fat in a skillet on medium heat until lightly browned. Set aside.
  • Heat oil in a heavy shallow saucepan that has a cover. Add onion, bell pepper and a teaspoon of salt, cover and cook on low about 20 minutes, stirring from time to time, until vegetables are soft. Uncover and continue to cook, stirring occasionally, until vegetables start to caramelize, another 20 minutes or so. Add garlic, tomato paste and paprika and continue to cook 30 minutes more, until oil starts to pool in pan. Deglaze pan with 1 tablespoon vinegar and season with salt and pepper. Remove from heat.
  • Place duck confit in a large pot, add 12 cups water, the scallions, ginger and 1 tablespoon salt. Bring to a boil, reduce heat to low, cover and cook 1 hour. Remove duck, strain broth and reserve, discarding scallions and ginger. Finely chop duck meat and fat and set aside.
  • Bring strained duck broth to a boil in the original pot, add rice, stir and cook 4 minutes. Drain well, discarding liquid. Spread rice on a sheet pan to cool 30 to 40 minutes.
  • Transfer rice to a large mixing bowl. Drain raisins and fold in, along with duck and the onion and bell pepper mixture. Use rice immediately to continue recipe or refrigerate up to 3 days.
  • Heat oven to 400 degrees. Grease a large, heavy casserole, at least 6 quarts, with the remaining duck fat. Add the rice, flattening the surface. Make a 2-inch hole, down to the surface of the pan, in the center of the rice. Place pan on medium-high heat for about 5 minutes, until rice starts to sizzle. Pour chicken stock into the opening, cover pan, cook just 5 minutes, then place in the oven for 30 minutes. Rice should be steamed, fluffy and crisped around the bottom and sides. Remove from oven and keep covered.
  • Reduce heat to 300 degrees. On a baking sheet or two, spread basted pork, basted chicken and sliced sausage. Bake meats about 10 minutes, until heated through. Remove from oven and cover sheet with foil.
  • Shortly before serving, uncover the rice. If you plan to serve the dish from its cooking vessel, scatter the croutons on top and arrange the pork, chicken and sausage over the rice. Otherwise transfer the rice to an ovenproof serving platter, add the croutons and arrange the pork, chicken and sausage on top. Place in the oven 10 minutes to reheat.
  • Remove from the oven and place the shrimp, clams, eggs, olives, lemons and scallions around the rice. Drizzle the pan sauce from the shrimp on top. Dust a little chile powder on the eggs and lemon wedges and serve.

ARROZ ROJO



Arroz Rojo image

Provided by Marcela Valladolid

Categories     side-dish

Time 48m

Yield 4 to 6 servings

Number Of Ingredients 10

2 plum tomatoes, cored
2 tablespoons vegetable oil
1 cup minced white onion
2 cloves garlic, minced
1 cup long-grain rice
1 3/4 cups chicken broth
1/4 cup canned tomato sauce
1 serrano chile
1 sprig fresh cilantro
Salt

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.

FAT RICE



Fat Rice image

Provided by Abraham Conlon

Categories     Chicken     Rice     Shellfish     Marinate     Sausage     Clam     Shrimp     Advance Prep Required     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 44

Marinated chicken:
2 garlic cloves, finely chopped
2 tablespoons fresh lemon juice
1 tablespoon smoked paprika
2 teaspoons curry powder
2 teaspoons ground turmeric
6 skin-on, bone-in chicken thighs (about 3 pounds)
Raisins:
1/2 cup golden raisins
2 tablespoons Sherry vinegar or red wine vinegar
Soffritto:
2 tablespoons olive oil
2 red bell peppers, thinly sliced
1 large onion, thinly sliced
Kosher salt
4 garlic cloves, finely chopped
1 tablespoon tomato paste
1 teaspoon (or more) Sherry vinegar or red wine vinegar
1/2 teaspoon smoked paprika
Freshly ground black pepper
Rice:
Kosher salt, freshly ground pepper
4 tablespoons olive oil, divided
2 ounces cured Spanish chorizo, thinly sliced
3 1/2 cups low-sodium chicken broth
2 cups jasmine rice, rinsed
4 ounces Chinese sausage or andouille sausage, thinly sliced
Prawns and clams:
2 garlic cloves, finely chopped
1 tablespoon fermented black beans (optional)
1 tablespoon finely chopped fresh cilantro stems
1 tablespoon finely chopped pickled chiles (such as serrano or jalapeño)
6 large head-on prawns
1 pound Manila clams, scrubbed
1/2 cup dry white wine
Kosher salt
Assembly:
2 tablespoons gochugaru (coarse Korean red pepper powder)
1/2 teaspoon cayenne pepper
1/2 teaspoon kosher salt
2 lemons, quartered, seeds removed
Halved hard-boiled eggs, oil-cured black olives, green Spanish olives, pickled chiles (such as serrano or jalapeño), pickled sweet peppers (such as Peppadew or cherry), and thinly sliced scallions (for serving)
Ingredient info:
Gochugaru and fermented black beans can be found at Asian markets.

Steps:

  • For marinated chicken:
  • Whisk garlic, lemon juice, paprika, curry powder, and turmeric in a medium bowl; add chicken and toss to coat. Cover and chill at least 6 hours.
  • DO AHEAD: Chicken can be marinated 1 day ahead. Keep chilled.
  • For raisins:
  • Bring raisins, vinegar, and 2 tablespoons water to a boil in a small saucepan, reduce heat, and simmer, stirring occasionally, until liquid evaporates, 8-10 minutes.
  • DO AHEAD: Raisins can be prepared 3 days ahead. Let cool, then cover and chill.
  • For soffritto:
  • Heat oil in a large skillet over medium heat. Add bell peppers and onion; season with salt. Cook, stirring often, until softened, 8-10 minutes. Reduce heat to low and cook, stirring occasionally, until vegetables are caramelized, 45-60 minutes.
  • Add garlic and tomato paste to skillet and continue to cook, stirring occasionally, until tomato paste begins to darken, 10-15 minutes longer. Mix in vinegar and paprika; season with salt and pepper.
  • DO AHEAD: Soffritto can be made 3 days ahead. Let cool, then cover and chill.
  • For rice:
  • Remove chicken from marinade; season with salt and pepper. Heat 2 tablespoons oil in a heavy 5-6-quart pot with a lid over medium-high heat. Cook chicken, skin side down, until skin is brown and crisp, 10-12 minutes; transfer to a plate. (You can remove bones at this point, if desired.)
  • Reduce heat to medium. Add chorizo to pot and cook, stirring often, until crisp, about 2 minutes; transfer to a small bowl.
  • Add soffritto to pot and cook, stirring constantly, until sizzling, about 1 minute. Add broth, scraping up any browned bits; season with salt (salting liquid adequately here is important for flavorful rice). Add rice, sausage, chorizo, and raisins. Stir and bring to a boil. Reduce heat, arrange chicken on top, cover pot, and simmer gently, until rice is tender, 20-25 minutes. Uncover; increase heat to medium-high. Drizzle remaining 2 tablespoons oil around edges of pot and cook, undisturbed, until underside of rice is crunchy, about 5 minutes longer.
  • For prawns and clams:
  • While rice is cooking, mix garlic, fermented beans, if using, cilantro stems, and chiles in a small bowl. Peel prawns, leaving heads and tails on. Devein, stuff cut side with garlic mixture, and set aside.
  • Combine clams and wine in a large skillet, cover, and cook over high heat, stirring often, until clams open (discard any that do not open), about 5 minutes. Using a slotted spoon, transfer clams to a large bowl.
  • Reduce heat to medium-low. Lightly season prawns with salt and cook in same skillet until opaque in the centers, about 2 minutes per side. Transfer prawns to bowl with clams; pour pan juices into a small bowl.
  • DO AHEAD: Prawns can be stuffed 1 hour ahead. Cover and chill.
  • For assembly:
  • Mix gochugaru, cayenne, and salt in a small bowl. Dip cut sides of lemon wedges into seasoning mix.
  • Top rice with prawns and clams and drizzle with reserved pan juices. Top with lemon wedges, eggs, olives, pickled chiles and peppers, and scallions.

ARROZ CALDO



Arroz Caldo image

This aromatic Filipino-style rice porridge gets much of its flavor from ginger and fried garlic. Saffron, a Spanish influence on Filipino cooking, adds a golden hue. If you can find calamansi -- tart, fragrant Filipino citrus -- substitute them for the limes.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h10m

Yield 6 servings

Number Of Ingredients 13

2 tablespoons canola oil
4 cloves garlic, minced
6 bone-in chicken thighs
Kosher salt and freshly ground black pepper
1 small onion, minced
One 1-inch piece of ginger, minced
3/4 cup jasmine rice
4 cups low-sodium chicken broth
Pinch of saffron, plus saffron threads saved for garnish
1 bay leaf, torn
2 tablespoons fish sauce, plus more for serving
Juice of 1 lime, plus 1 lime cut into wedges, for serving
1/3 cup thinly sliced scallion greens

Steps:

  • Heat a 5-quart pot over medium-high heat. Add the oil and garlic and cook, stirring often, until the garlic is fragrant and golden, about 2 minutes. Use a slotted spoon to transfer the garlic to a paper-towel lined plate and set aside for serving. Remove the pot from the heat, leaving the garlic-infused oil in the pot.
  • Season the chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Return the pot to the stove over medium-high heat, then add the chicken, skin-side down, and cook until the skin is golden, flipping halfway through, about 8 minutes. Transfer the chicken to a bowl. Add the onion, ginger, and rice to the pot. Cook, stirring often, 1 to 2 minutes. Add the chicken broth, 4 cups water, a pinch of saffron and the bay leaf. Return the chicken and juices to the pot. Bring to a boil, then reduce the heat to maintain a vigorous simmer.
  • Cook, partially covered, until the chicken is tender, the rice is cooked, and the arroz caldo is thickened, about 30 minutes. Discard the bay leaf, stir in the fish sauce and lime juice, and season with salt and pepper. Serve one chicken thigh per bowl and garnish with the fried garlic, scallion greens, freshly ground pepper, reserved saffron threads and lime wedges.

ARROZ CALDO



Arroz Caldo image

Arroz caldo is a kind of porridge that is served hot.

Provided by Ako Si Kix

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 55m

Yield 7

Number Of Ingredients 13

¼ cup vegetable oil, divided
1 tablespoon vegetable oil
3 tablespoons minced garlic
1 cup uncooked glutinous white rice
1 cup uncooked jasmine rice
3 tablespoons chopped red onion
2 tablespoons julienned fresh ginger root
1 pound skinless, boneless chicken breast halves, sliced
salt and pepper to taste
6 ⅓ cups chicken stock
¼ cup fish sauce
5 hard-cooked eggs, chopped
3 tablespoons chopped green onion

Steps:

  • Heat 2 1/2 tablespoons vegetable oil in a skillet over medium heat; add 1 1/2 tablespoons garlic and cook until golden brown, about 3 minutes.
  • Wash glutinous rice and jasmine rice in a bowl; rinse with water.
  • Heat remaining 2 1/2 tablespoons vegetable oil in a large saucepan; cook red onion, ginger, and 1 1/2 tablespoons garlic until aromatic, about 3 minutes. Add chicken and cook until brown, about 15 minutes. Stir in rice; cook 1 minute more. Season with salt and pepper. Pour in chicken stock. Bring to a boil; reduce heat and let simmer, stirring occasionally, about 5 minutes. Add more chicken stock if desired. Remove from heat.
  • Mix in fish sauce. Top with eggs, green onion, and remaining toasted garlic.

Nutrition Facts : Calories 430 calories, Carbohydrate 47.2 g, Cholesterol 189 mg, Fat 15.8 g, Fiber 1.4 g, Protein 22.9 g, SaturatedFat 3.3 g, Sodium 1347.5 mg, Sugar 1.5 g

ARROZ AL HORNO (BAKED RICE)



Arroz al horno (baked rice) image

Combine pork belly, black pudding and bacon lardons in this Spanish rice dish. Meaty and filling, it feeds eight with little effort and is perfect for a cold night

Provided by Diana Henry

Categories     Dinner, Main course

Time 1h15m

Number Of Ingredients 15

2 tbsp extra virgin olive oil , plus extra to serve
800g thick pork belly pork slices (about 8-10 slices), halved
150g black pudding , roughly chopped
100g chunky bacon lardons
1 onion , finely chopped
2 red peppers , halved, deseeded and sliced
1 plum tomato , chopped
8 garlic cloves , roughly chopped
4 tsp smoked paprika
¼-½ tsp dried chilli flakes
½ x 400g can white beans , drained (you can use haricot, butter beans or cannellini)
1.2l chicken stock
6 thyme or rosemary sprigs
375g paella rice
1 lemon , juiced (optional)

Steps:

  • Heat oven to 200C/180C/gas 6. Heat half the oil in a deep frying or sauté pan (or shallow casserole dish) measuring around 30cm in diameter. Over a high heat, colour the pork belly slices on each side in several batches, then transfer to a bowl. Add the remaining oil to the pan and lower the heat to medium, then add the black pudding and bacon and fry all over for several mins. Remove with a slotted spoon. Fry the onion and peppers for around 10 mins until soft and pale gold, then add the tomato and cook until soft. Add the garlic, smoked paprika and chilli flakes and cook for another 2 mins, then put the pork, black pudding and bacon back in the pan. Add the beans, stock and whichever herb you're using, and bring everything to the boil.
  • Sprinkle the rice around the pork belly, pushing it underneath the stock. Let the stock come to the boil again, season well, then transfer to the oven (leave it uncovered). Cook for 20 mins without stirring, then check to see how the rice is doing. The rice should be tender and the stock absorbed. If it's not ready, put back in the oven for another 5 mins, then check again. Taste for seasoning.
  • Squeeze lemon juice over the top and drizzle over some extra virgin olive oil just before serving, if you like.

Nutrition Facts : Calories 563 calories, Fat 28 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 33 grams protein, Sodium 1.3 milligram of sodium

CHILE SHRIMP



Chile Shrimp image

These shrimp are a component of arroz gordo, or fat rice, a party dish from Macau, but you could just as easily serve them on their own on a bed of rice, perhaps, or alongside braised bok choy or a smashed cucumber salad.

Provided by Florence Fabricant

Categories     seafood

Time 15m

Yield 2 to 4 servings

Number Of Ingredients 6

2 tablespoons fermented black beans, crushed
1 tablespoon sambal oelek, sriracha or other Asian chile sauce
1 tablespoon minced garlic
1 pound jumbo shrimp, shelled and deveined, about 18
2 tablespoons extra-virgin olive oil
1/2 cup dry white wine

Steps:

  • Combine black beans, sambal oelek and garlic in a large bowl. Add shrimp and coat well.
  • Heat oil in a large skillet on medium-high. Add shrimp and cook barely a minute on each side, turning as they just start to become pink. Add wine, cover and cook another 3 to 5 minutes until shrimp are done. Serve immediately if desired, or remove from heat and reserve sauce in pan if making arroz gordo.

Nutrition Facts : @context http, Calories 184, UnsaturatedFat 7 grams, Carbohydrate 5 grams, Fat 8 grams, Fiber 1 gram, Protein 17 grams, SaturatedFat 1 gram, Sodium 1054 milligrams, Sugar 1 gram, TransFat 0 grams

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.

ARROZ ROJO



Arroz Rojo image

A great recipe for Mexican style rice in tomato sauce. This is an excellent side dish for the Slow Cooker Pozole I posted earlier.

Provided by MAJORGSP

Categories     Side Dish     Rice Side Dish Recipes     Spanish Rice Recipes

Time 1h

Yield 5

Number Of Ingredients 9

2 tablespoons lard or peanut oil
1 cup long grain white rice
2 cloves garlic, minced
1 medium onion, chopped
2 roma (plum) tomatoes, seeded and chopped
1 (8 ounce) can tomato sauce
1 ¼ cups chicken broth
2 tablespoons chili powder
½ teaspoon salt

Steps:

  • Heat the lard in a large heavy skillet over medium-high heat. Add the rice, and stir until rice is toasted. Add the garlic and onion; cook and stir until the onion just begins to brown. Stir in the tomatoes, tomato sauce, chicken broth, chili powder and salt. Bring to a boil, then reduce heat to low, cover, and cook for 20 to 25 minutes, or until rice is tender. Let stand for 5 minutes, covered, before serving.

Nutrition Facts : Calories 217 calories, Carbohydrate 37.2 g, Cholesterol 4.9 mg, Fat 6.1 g, Fiber 2.9 g, Protein 4.2 g, SaturatedFat 2.2 g, Sodium 503.6 mg, Sugar 3.7 g

CROCK POT ARROZ CON QUESO



Crock Pot Arroz Con Queso image

Rice, cheese and beans cooked in the crock pot so that you can have comfort food at the end of a long day.

Provided by Geema

Categories     One Dish Meal

Time 8h10m

Yield 6 serving(s)

Number Of Ingredients 12

1 1/2 cups long grain brown rice, uncooked
1 (16 ounce) can diced tomatoes, undrained
1 (16 ounce) can mexican style beans, undrained
3 garlic cloves, minced
1 onion, finely chopped
2 tablespoons olive oil
1 cup cottage cheese
1 (4 ounce) can chopped green chilies, drained (optional)
1 teaspoon salt
1 tablespoon chili powder
1 cup corn kernel
2 cups shredded monterey jack cheese

Steps:

  • Set aside 1 cup of the grated cheese.
  • Mix all other ingredients together, breaking up the tomatoes carefully.
  • Place mixture into a well greased crock pot.
  • Cover and cook on low setting for 6-9 hours.
  • Just before serving, sprinkle with reserved grated cheese.

Nutrition Facts : Calories 445, Fat 19.4, SaturatedFat 9.2, Cholesterol 38.8, Sodium 912.9, Carbohydrate 50.4, Fiber 4, Sugar 4.4, Protein 19.1

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From mastercook.com


A COUPLE OF RANCHO GORDO TWEAKED RECIPES - URBANMONIQUE
2018-07-30 Speaking of Rancho Gordo, it’s there that a raft of stunningly delicious bean options await – Their heirloom stuff is so good, you can easily hop down the rabbit hole trying out different combinations. Their garbanzos, limas, and yellow woman beans make an incredible trio, with a delightful depth and breadth of flavors and textures, and again – That’s just one of many, …
From urbanmonique.net


ARROZ GORDO | EATING THE WORLD
2015-05-04 The people at the end of the table did in fact order the signature item at Fat Rice and its namesake, arroz gordo. There is a charming little illustration depicting all of the myriad ingredients that make up one order of fat rice: prawns, squid, mussels, rice and more ($48). It looked like it took about 3 people to truly handle the dish.
From eatingtheworld.net


ARROZ MORO RECIPE - THERESCIPES.INFO
Arroz Moro (White Rice With Cuban Black Beans) Recipe ... new www.food.com. In a pot, add olive oil and sauté garlic and sofrito for a minute. Add salt, pepper, cumin and oregano to sofrito and mix. Add beans and mix well. Add tomato sauce and beer or broth and mix. After 5 minutes, add apple cider vinegar and stir. Add 2-3 cups of already ...
From therecipes.info


ARROZ GRANEADO | TRADITIONAL SIDE DISH FROM CHILE
Arroz graneado or grained rice is a simple Chilean rice dish made with long-grained white rice that is cooked with golden-fried minced garlic and (optionally) carrots. It is traditionally served as a side dish accompanying bigger meals. If desired, the rice can be enriched with onions, bell peppers, or chopped parsley.
From tasteatlas.com


ARROZ GORDO - WIKIPEDIA
Etymology. The gordo in Arroz gordo denotes the richness and expanse of the ingredients.. History. Arroz gordo is often eaten during festive and/or special occasions, such as Christmas. Ingredients. While different recipes call for different ingredients, Arroz gordo contains rice, chorizo (or sausage), Chicken, Pork and hard-boiled eggs.. The dish can take two days or …
From en.wikipedia.org


ARROZ GORDO | SPECTROOM
Arroz gordo. 3:14. Dieta do Arroz Seca 4kgs Rápido - Deixa de Ser Gordo #162. Arroz gordo is a rice dish that is often consumed by Eurasian communities in Goa, Macao, Malaysia, and Singapore. It has been likened to a variant of Paella. Dishes; Food; Explore contextually related video stories in a new eye-catching way. Try Combster now! Open web. History Ingredients …
From spectroom.com


BON PREU - ARROZ GORDO CALORIES, CARBS & NUTRITION FACTS
Find calories, carbs, and nutritional contents for bon preu - arroz gordo and over 2,000,000 other foods at MyFitnessPal. Log In. Sign Up. About Food Exercise Apps Community Blog Premium. bon preu bon preu - arroz gordo. Serving Size : 100 gramo. 348 Cal. 93 % 78g Carbs. 0 %--Fat. 7 % 6g Protein. Track macros, calories, and more with MyFitnessPal. Join for free! Daily …
From myfitnesspal.com


ARROZ AL HORNO RECIPE | SPANISH-FOOD.ORG
Arroz al horno is a typical home-style cooking recipe that was developed in the Marina Alta section of the city of Alicante. It is traditionally cooked in the brown clay or earthenware pots that tend to be used in Spanish cooking. It is also for this reason that in some parts of Valencia that the dish has become known as 'cassola' or 'cazuela' in Spanish, which means casserole dish. …
From spanish-food.org


RANCHO GORDO LENTIL RECIPES
The rancho gordo heirloom bean guide $ 25.95 quick view; Taste, and adjust the salt, if needed. Spicy summer mango chutney $ 10.95 quick view; Spicy summer mango chutney $ 10.95 quick view; Add the garlic and ginger, cook for 1 minute.
From recipespaces.blogspot.com


ARROZ GORDO RECIPE
Jun 11, 2018 - Arroz gordo, or fat rice from Macau, is reminiscent of paella, which is no surprise considering that Macau was a colony of Portugal, a country that shares many culinary traditions with its Iberian neighbor, Spain Here, deliciously seasoned rice is studded with bits of duck and sausage and a host of other savory ingredi…
From pinterest.com


BAKED RICE (ARROZ AL HORNO) RECIPE | MYRECIPES
Preheat oven to 400°. Advertisement. Step 2. Heat olive oil in a 2-quart ovenproof saucepan. Add mushrooms and onion; cook 5 minutes. Add rice, broth, salt, and saffron; bring to a boil. Wrap handle of pan with foil; cover and transfer pan to oven. Bake at 400° for 15 minutes. Remove from oven; let stand, covered, 10 minutes.
From myrecipes.com


ARROZ GORDO RECIPE
Dec 7, 2016 - Arroz gordo, or fat rice from Macau, is reminiscent of paella, which is no surprise considering that Macau was a colony of Portugal, a country that shares many culinary traditions with its Iberian neighbor, Spain Here, deliciously seasoned rice is studded with bits of duck and sausage and a host of other savory ingredi…
From pinterest.nz


RANCHO GORDO VEGETARIAN RECIPES
This easy vegetarian white bean salads recipe with rancho gordo dried heirloom royal corona beans and pineapple vinegar in the salad dressing recipe. Serves 4 to 6 2 cups rancho gordo desi chana, or garbanzo rinsed and soaked overnight (or 8 hours) 1 tez patta (dried indian bay/cassia leaf ), optional 2 teaspoons neutral oil (grapeseed or similar) 1 large red onion, …
From courserecipe.blogspot.com


DINNER IDEAS INDIA - FAT-RICE-ARROZ-GORDO.BLOGSPOT.COM
2021-09-04 Oct 01, 2020 · dinner recipes, indian dinner courses, easy & healthy family dinner ideas, dinner ideas for tonight, dinner ideas for two, healthy dinner ideas for kids The tangy taste of lemon and spicy masalas make this dish a must have for chicken lovers. We've gathered some of our favorite recipes, including instant pot chicken curry, the dish that's shown here, shrimp …
From fat-rice-arroz-gordo.blogspot.com


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