HOW TO COOK RICE - ECUADORIAN OR LATIN AMERICAN STYLE WHITE RICE
Easy recipe for cooking rice Ecuadorian (or Latin) style, both basic white rice and arroz amarillo or yellow achiote rice.
Provided by Layla Pujol
Categories Side Dish
Time 35m
Number Of Ingredients 7
Steps:
- Heat the oil or butter on medium temperature in medium sized saucepan or pot.
- Add the minced onions and garlic (and achiote if making arroz amarillo or yellow rice), cook until the onions are translucent or soft, about 2 minutes.
- Add the rice and stir it in so that it is well coated by the oil, add the water and salt - increase the heat and bring it to a boil.
- Let the water boil and reduce until it barely covers the rice. Cover with a tight lid, reduce the temperature to simmer and cook for about 20-25 minutes. Taste and make sure it's fully cooked. If the rice is on the older side it might take an extra 5-10 minutes to cook. Remove from the heat, gently fluff it, and cover again for 5 minutes before serving.
- For an extra bit of flavor, you can add 1-2 tbs of butter (in small slices) to the rice during the those last 5 minutes.
GALLO PINTO (COSTA RICAN RICE AND BEANS)
I found this recipe in a copy of Vegetarian Times. Gallo Pinto translates as "painted rooster", and is a dish eaten by many Costa Ricans almost every day. The addition of ginger and Worcestershire adds a quite unique flavor to this dish.
Provided by Kozmic Blues
Categories Lunch/Snacks
Time 15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in a large skillet over medium heat.
- Add onion and sauté until it just begins to soften and turns color.
- Add garlic and sauté for about 5 minutes, or until onion is golden.
- Add spices and Worcestershire, and stir into onion and garlic.
- (The first time I made this, I was afraid to add the full 3 Tbsp of Worcestershire, but the addition of the rice balances the flavor out).
- Next, add the beans and then the rice.
- Combine the rice and beans evenly and cook until mixture is heated through.
- Add salt and pepper to taste and serve hot.
- Garnish with some chopped cilantro or green onions if you prefer.
- Vegetarians use only the vegetarian Worcestershire sauce.
Nutrition Facts : Calories 249.4, Fat 5.3, SaturatedFat 0.5, Sodium 2.2, Carbohydrate 42.6, Fiber 5.8, Sugar 0.8, Protein 7.7
LATIN-STYLE CHICKEN AND RICE
This one-pot dinner has lots of things kids love-chicken, peas, and rice-while saffron gives the medley adult appeal.
Provided by Gina Marie Miraglia Eriquez
Categories Chicken Quick & Easy Back to School Dinner Saffron Simmer Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Pat chicken dry and season with 3/4 teaspoon salt and 1/2 teaspoon pepper (total). Heat butter and oil in a 12-inch heavy skillet (at least 2 inches deep) over medium-high heat until foam subsides, then brown chicken, turning once, about 10 minutes total. Transfer chicken with tongs to a plate.
- Pour off all but 2 tablespoon fat from skillet. Cook onion and garlic with 1/4 teaspoon each of salt and pepper over medium heat, stirring, until golden, about 6 minutes. Add rice and cook, stirring, 1 minute. Add broth, water, saffron, and bay leaf and bring to a full boil. Nestle chicken in rice, keeping as much rice around (rather than under) chicken as possible, and add juices from plate. Simmer, covered tightly with lid, over low heat until chicken is cooked through, rice is tender, and most of liquid is absorbed, about 25 minutes. Remove from heat and stir in peas. Cover with a kitchen towel and then lid and let stand until all of liquid is absorbed, about 15 minutes. Discard bay leaf.
CENTRAL AMERICAN YELLOW RICE AND CHICKEN
Delicious AUTHENTIC rice recipe from an experienced AUTHENTIC central american cook! I use this side dish for family gatherings and special occasions. This recipe was handed down to me from my grandmother and hope you enjoy it as much as I do! It calls for PARBROILED rice not regular long grain rice. It is better to use parbroiled as it will not become all mushy and pasty as regular rice does when you make the mistake of adding too much water (as many of us rice cooks do!). I reccomend using chicken breast and not any other dark chicken meat because when you shred dark meat, you get really ugly dark parts and it looks kinda disgusting when served with rice (or any other side dish for that matter). Chicken breast comes out white and clean. When it comes to adding the curry powder, I usually add about 3 tablespoons because I like my rice to come out a nice darker yellow color and I enjoy the taste of curry but it may not suit your palate. You should taste the rice broth as you add the curry to determine if you have added enough curry to suit your taste buds. Don't forget to salt your rice DURING cooking time! If you notice that the water that you added to cook the rice has absorbed and the rice is still a little hard then don't worry and add another 1/4 cup water and extend cooking time about 10 min or until water has been absorbed. You can also add small shrimp to this recipe to give it a little seafood twist (it also tastes great!).
Provided by Chef Sarita in Aust
Categories Chicken Breast
Time 45m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in a large cooking pot. Add chopped onions, bell pepper and rice. Stir fry about 1 1/2 minute being careful to stir constantly as rice can burn if left alone.
- Add water, frozen vegetables and shredded chicken.
- Add curry and salt to taste.
- Cover and cook rice about 20-25 minute Extend cooking time if water has not been completly absorbed.
- Let rice cool for 5 min and fluff with fork.
- Usually served as a side dish. Can serve with enchiladas, salad, refried beans, pork cops, etc -- .
Nutrition Facts : Calories 287.9, Fat 4.7, SaturatedFat 0.8, Cholesterol 34.2, Sodium 56.3, Carbohydrate 42.3, Fiber 1.9, Sugar 0.4, Protein 17.7
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