Arrozcatum Recipes

ARROZ CARTAGENA

Steps:

• Wash rice and drain.
• In a large heavy saucepan heat the butter over medium heat. Add the onion and cook, stirring occasionally, for 3 to 4 minutes, or until just beginning to soften. Add rice, red pepper and the cumin and stir together for 2 minutes. Add the cabbage and tomato and cook for 3 minutes more, or until the mixture is thickened. Add the water and salt, increase the heat to medium-high and bring the mixture to a boil. Reduce the heat a little so that the liquid is simmering actively. Stir every minute or 2 until the rice is almost dry, then reduce the heat to very low, and stir in the green onion. Cover tightly, reduce the heat to low, and cook for 5 minutes more.

ARROZ CON GANDULES RECIPE BY TASTY

Steps:

• To the bowl of a food processor, add the cilantro, culantro, onion, red and green bell peppers and garlic. Pulse until combined. Add the cumin and oregano and pulse a few more times to incorporate. The sofrito should have the consistency of a tapenade.
• Heat ¼ cup of canola oil in a large pan over medium-high heat. When the oil is shimmering, add the sofrito and fry, stirring constantly, until deepened in color but not brown, about 3 minutes. Add the olives, tomato sauce, adobo seasoning, Sazón seasoning, pigeon peas, and water, and stir to combine.
• Bring the mixture to a boil, then add the rice. Cook for 15-20 minutes, until the liquid is fully evaporated and the rice around the edges of the pot looks dry.
• Stir, then reduce the heat to low, cover, and cook the rice for another 30 minutes, stirring every 10 minutes, until the rice is tender and fluffy.
• Serve the arroz con gandules warm alongside dishes of your choice.
• Enjoy!

ARROZ CALDO

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.

HORCHATA DE ARROZ

Steps:

• Put the rice in a blender or spice grinder and process until completely pulverized, with a flour like texture. (Alternatively, you can leave the rice whole if you prefer.) Combine the rice powder, warm water, and cinnamon stick and stir with a whisk until well combined. Cover and refrigerate for at least 5 hours or overnight.
• Transfer the mixture to a blender and blend until as smooth as possible. It will feel slightly grainy but should not be gritty. Strain into a pitcher through a sieve or colander lined with a couple layers of cheesecloth, pressing the solids with the back of a wooden spoon to extract as much liquid as possible. Stir in the sugar and milk, then taste and add more sugar if you like.
• Refrigerate until completely chilled. Serve over ice, topped with a sprinkling of the ground cinnamon.
• In downtown Oaxaca's Mercado 20 de Noviembre, there's a stand called Doña Casilda, where they add about 2 tablespoons worth of chunks of cantaloupe and red prickly pear and 1 tablespoon of pecans-or a combination of those-to a tall glass of horchata, depending on your preference. The prickly pear makes the horchata turn a light shade of pink, and the chunks of fruit and pecans complement the horchata wonderfully.
• Or, to make a coconut horchata, add 1/2 cup of ground blanched almonds to the rice powder mixture before you soak it, and 1 cup of fresh coconut flesh when blending the rice mixture. If the consistency is too thick, add water.
• To make a nut horchata, add 1 cup of raw nuts (almonds, cashews, or peanuts) to the rice powder mixture before soaking, then proceed as directed.