Arrozalamexicanamexicanrice Recipes

ARROZ A LA MEXICANA

Arroz a la Mexicana image

Provided by Rick Martinez

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

2 cups long-grain rice, such as Carolina
1/4 cup schmaltz, rendered lard or vegetable oil
3 cloves garlic, finely grated
3 medium carrots, finely chopped
1/2 medium white onion, chopped
Kosher salt
3 tablespoons tomato paste
4 cups homemade chicken stock or low-sodium chicken broth
1/3 cup frozen green peas, thawed
1 serrano chile, halved lengthwise (seeded if you prefer mild heat)

Steps:

Heat a large skillet over high heat. Add the dry, unwashed rice, tossing or stirring constantly, until toasted and very brown and nutty, about 8 to 12 minutes. Transfer to a heatproof bowl.
Place a large Dutch oven or heavy-bottomed pot over medium heat. Add the schmaltz, garlic, carrots, onions and 5 teaspoons salt and cook, stirring occasionally, until the vegetables are tender and just beginning to brown, 6 to 8 minutes. Add the tomato paste and cook, stirring and scraping the bottom of the skillet, until fragrant and brick red colored, about 1 minute. Add the stock and bring to a boil. Stir in the rice, top with the peas and chile, reduce the heat to low, cover and cook undisturbed for 20 minutes. Check to see if all the liquid has been absorbed; if not, continue to cook and check again after 10 more minutes. Once the liquid has been absorbed, remove from the heat and let sit, covered, for 10 minutes before serving.

ARROZ A LA MEXICANA

Arroz a la Mexicana image

Our recipe for Arroz a la Mexicana lets you make authentic Mexican rice at home. We purée the onion, jalapeno, and garlic, so the flavor gets infused into the rice. Sauteing the rice in Country Crock® before simmering helps it cook up separate and fluffy and gives this dish a flavor boost.

Provided by Country Crock®

Categories Trusted Brands: Recipes and Tips Country Crock®

Time 45m

Yield 4

Number Of Ingredients 9

Ingredients

1 medium white onion
2 medium jalapeno peppers, halved lengthwise and seeded
2 cloves garlic
2 tablespoons tomato paste
½ teaspoon salt
2 tablespoons Country Crock® Spread
1 cup uncooked parboiled (converted) rice
1 cup frozen peas and carrots
Salt and ground black pepper to taste

Steps:

In food processor or blender, process onion, peppers, garlic, tomato paste, 1/4 cup water, and salt until smooth; set aside.
In 12-inch skillet, melt Country Crock® Spread over medium-high heat and cook rice, stirring occasionally, 2 minutes or until golden. Stir in remaining 2 1/4 cups water, green peas and carrots, and onion mixture. Bring to a boil over high heat. Reduce heat to low and simmer, covered, 20 minutes or until rice is tender. Let stand 5 minutes before serving. Season, if desired, with salt and pepper.

Nutrition Facts : Calories 214.8 calories, Carbohydrate 46.4 g, Fat 0.8 g, Fiber 3.3 g, Protein 5.9 g, SaturatedFat 0.2 g, Sodium 387.2 mg, Sugar 2.6 g

MEXICAN RICE

Mexican Rice image

Provided by Food Network Kitchen

Categories side-dish

Time 50m

Yield 4 servings

Number Of Ingredients 8

Ingredients

2 cups long-grain white rice
3 tablespoons vegetable oil
1 clove garlic, roughly
chopped
1/2 white onion, chopped
4 plum tomatoes, chopped
1 jalapeno pepper, halved
Kosher salt

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 A LA MEXICANA-TRADITIONAL MEXICAN RICE

Arroz a la Mexicana-Traditional Mexican Rice image

Make and share this Arroz a la Mexicana-Traditional Mexican Rice recipe from Food.com.

Provided by Diana Adcock

Categories Medium Grain Rice

Time 45m

Yield 4-5 serving(s)

Number Of Ingredients 14

Ingredients

2 teaspoons vegetable oil
1 cup medium grain rice
1 small onion, finely chopped
1 clove garlic, minced
1 medium tomatoes, roasted,cored,peeled
1 1/2 cups chicken broth (NOT water)
1/2 teaspoon salt
roasted corn (optional)
roasted jalapenos (optional) or roasted poblano chile (optional)
roasted bell pepper (optional)
frozen peas (optional)
chopped cilantro (optional)
diced carrot (optional)
crumbled queso fresco (optional) or crumbled farmer cheese (optional)

Steps:

In a small pan bring the broth to simmering.
Set a large pan over medium heat-add the oil, then the rice and onion and cook, stirring, until both the rice and onion are light brown-around 10 minutes.
Mix in the garlic and cook for 2 minutes.
Add the pureed tomato Add the broth Add the optional ingredients-except cilantro and cheese Scrape the rice down and stir well.
Reduce heat to a medium low, cover and finish cooking-around 20 minutes.
Remove from heat and toss and either stir in cilantro or offer at the table-I offer at the table because either you love it-like I do-or hate it, and offer the queso fresco or farmers cheese.

AUTHENTIC MEXICAN - ARROZ ROJA

Authentic Mexican - Arroz Roja image

Published for ZWT III. "A zesty red rice flavored with red chile sauce. A great side dish for tacos, enchiladas and burritos"

Provided by Um Safia

Categories Sauces

Time 45m

Yield 4 portions, 4 serving(s)

Number Of Ingredients 7

Ingredients

1 1/2 cups uncooked white rice
1 red chili pepper, fresh, seeded and finely diced
1 cup red chili sauce
2 cups chicken broth
4 garlic cloves, peeled and crushed
1/2 small onion, peeled and finely diced
1 tablespoon oil or 1 tablespoon lard

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.

Nutrition Facts : Calories 318.6, Fat 4.5, SaturatedFat 0.7, Sodium 388.2, Carbohydrate 60, Fiber 2.3, Sugar 1.4, Protein 7.6

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