Carmargue Red Rice Riz Rouge Recipes

ARROZ ROJO (MEXICAN RED RICE)

Arroz Rojo (Mexican Red Rice) image

Authentic Mexican red rice. Easy to make! Use a different chile if you want milder or hotter rice.

Provided by Paulette

Categories Side Dish Rice Side Dish Recipes Spanish Rice Recipes

Time 50m

Yield 5

Number Of Ingredients 10

Ingredients

2 Roma (plum tomatoes), cored
2 tablespoons vegetable oil
1 cup minced onion
2 cloves garlic, minced
1 cup uncooked long-grain white rice
1 ¾ cups low-sodium chicken broth
¼ cup canned tomato sauce
1 jalapeno pepper, chopped
2 sprigs fresh cilantro
salt to taste

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.

Nutrition Facts : Calories 213.3 calories, Carbohydrate 35.1 g, Cholesterol 1.4 mg, Fat 6 g, Fiber 1.6 g, Protein 4.6 g, SaturatedFat 1.1 g, Sodium 108.7 mg, Sugar 2.9 g

CAMARGUE RED RICE BLEND

Camargue Red Rice Blend image

I bought a package of Camargue Red Rice Blend (Riz Rouge). It contained 60% long grain parboiled brown rice; 20% California wild rice; and 20% Camargue red rice. Never had this blend before and here is the recipe I came up with.....hope you enjoy! I am quite sure you could use all red rice if you wish.** This is a very good time to use recipe#166346.....it is something that I always have in my freezer. BTW, I posted this as servings for a main course, for a side dish, it will make much more.....but don't cut the recipe because this is very good cold the next day!

Provided by Happy Harry 2

Categories One Dish Meal

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 11

Ingredients

2 1/2 cups rice
3 3/4 cups vegetable stock (use homemade or a good low sodium brand)
2 teaspoons olive oil or 2 teaspoons canola oil
1 large yellow onion, diced
1 red pepper, diced
1 yellow pepper, diced
1/2 green pepper, diced
5 white mushrooms, diced
3 -4 garlic cloves, minced
1/2 teaspoon fresh ground black pepper
sea salt (optional)

Steps:

Wash rice well, removing any foreign objects.
Place rice and stock into rice cooker and start.
Heat oil over medium-high heat, add onions and saute until translucent.
Add all the peppers, saute until they JUST START to soften.
Add mushrooms and garlic. Saute until mushrooms begin to give off their liquid.
Remove from heat. Add pepper and salt (if using) Combine well.
When rice is done, toss everything together and serve.

Nutrition Facts : Calories 337.8, Fat 2.2, SaturatedFat 0.4, Sodium 4, Carbohydrate 71.7, Fiber 2.6, Sugar 2.4, Protein 6.8