Arroz Rojo Sencillo Y Rápido Recipes

ARROZ ROJO SENCILLO Y RáPIDO

Steps:

• Coloca el arroz en un colador y enjuague hasta que el agua salga clara. Si no lo enjuaga, los granos de arroz se pegarán uno al otro. Una vez enjuagado, colócalos en un recipiente y cubra con agua. Deja reposar durante 15 minutos. Después de este tiempo, drene el exceso de agua del arroz. Este paso hará que el arroz quede esponjoso.
• Ahora, en una sartén antiadherente, calienta el aceite a fuego medio. Añada el arroz escurrido y fríe, revolviendo de vez en cuando; además de agregar sabor adicional, freír el arroz también ayuda a los granos a no pegarse. Este paso durará aproximadamente 7 minutos. El arroz obtendrá un color dorado muy ligero.
• Mientras el arroz se está friendo, disuelva los 2 cubitos de caldo de tomate con sabor de pollo Knorr, ajo y cebolla en polvo en 2 tazas de agua caliente, para formar una mezcla uniforme.
• Agrega la mezcla de agua anterior al arroz y revuelva. Añada el chile serrano o un trozo de chile verde, si lo usas. Encienda el fuego a alto por aproximadamente un minuto o hasta que el agua del arroz comience a hervir. A continuación, reduzca el fuego a bajo.
• Coloca la tapa o cubra con papel aluminio y cocine durante unos 15 minutos. No revuelvas el arroz mientras se cocina este paso. En caso de que tu arroz se vea seco después de 10 minutos, agrega 2 cucharadas de agua caliente alrededor de los bordes de la sartén. Una vez cocido, retira del fuego y déjelo reposar otros 5 minutos antes de servir. ¡Disfruta!

MEXICAN RICE

Steps:

• Soak the rice in a bowl of hot water, about 5 minutes. Drain, rinse and shake dry.
• Heat the vegetable oil in a large skillet over medium-high heat. Add the rice and toast, stirring, 8 to 10 minutes. Meanwhile, puree the garlic, onion and tomatoes in a blender. Add to the rice and cook until absorbed, about 3 minutes. Add 3 1/2 cups water, the jalapeno and a pinch of salt; cover and cook over medium heat until the rice is tender, about 10 minutes.
• Remove the skillet from the heat. Uncover and place a clean towel over the rice, then re-cover and let stand 15 minutes. Fluff the rice with a fork; serve with the jalapeno, if desired.

ARROZ ROJO (MEXICAN RED RICE)

Steps:

• Grate tomatoes into a bowl using a box grater; discard tomato skins.
• Heat vegetable oil in a heavy skillet over medium-high heat and cook onion until translucent, stirring often, about 5 minutes. Stir garlic into onion and cook until fragrant, about 1 minute.
• Stir rice into onion mixture and cook, stirring often, until rice is lightly toasted, about 3 more minutes. Stir grated tomato, chicken broth, and tomato sauce into the rice. Bring mixture to a boil.
• Mix in jalapeno pepper, cilantro, and salt; reduce heat to low. Cover skillet and simmer until rice has absorbed the liquid, about 15 minutes. Do not lift the cover while the rice is cooking.
• Turn off heat and let rice stand covered for 8 minutes. Fluff with a fork before transferring rice to a serving dish.

ARROZ ROJO

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.

ARROZ ROJO (MEXICAN STYLE RED RICE)

Steps:

• Cover the raw rice in very hot water and set aside to soak for 15 minutes.
• Drain the rice and rinse under cold water.
• Drain the rice thoroughly and spread out to dry on a towel or large baking sheet in a ventilated area.Let dry about an hour.
• Meanwhile,place the tomato,onion,garlic,and pepper in a blender and blend to a smooth puree,adding a little bit of the chicken broth if necessary.
• Heat the oil in a medium pot over medium heat.When the oil is hot,add the rice and cook,stirring,for a few minutes,lowering the heat slightly to keep it from burning.When the rice is well coated in oil and sounds like sand when stirred,add the tomato puree.Cook,stirring occasionally,until the puree is slightly thickened.
• Add the celery,parsley,broth,and lime juice.Add a little salt to tste ,if desired(you may want to omit the salt if the broth is well seasoned).
• Bring to a boil.Cover the pot,and lower the heat to low.Cook for 20 minutes,or until the rice is tender and has absorbed all of the liquid.
• Serve hot.

AUTHENTIC MEXICAN - ARROZ ROJA

Steps:

• Saute garlic, onions and red chile in oil over medium heat for about 1 minute. Add in the rice and stir frequently until rice begins to brown.
• Add in the chicken stock and chile sauce and bring to a boil.
• Reduce heat and bring rice to slow simmer. Cook for 18-20 minutes without removing the lid.