Colombian White Rice Recipes

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MEXICAN WHITE RICE



Mexican White Rice image

A side dish that is mostly used by Mexicans as a side dish for fish and shellfish dishes.

Provided by gem

Categories     Side Dish     Vegetables     Green Peas

Time 50m

Yield 6

Number Of Ingredients 12

1 tablespoon vegetable oil
½ cup fresh corn kernels
1 fresh poblano chile pepper - seeded, deveined, and chopped
½ onion, chopped
¼ cup drained canned peas
1 clove garlic, minced
¼ cup minced carrot
1 cup water
1 cup milk
2 tablespoons butter
1 cup white rice, rinsed and drained
1 tablespoon chicken bouillon granules

Steps:

  • Heat the oil in a large saucepan over medium-high heat; cook the corn kernels in the hot oil until tender, about 5 minutes. Stir the poblano pepper, onion, peas, garlic, and carrot into the corn; cook and stir another 5 minutes.
  • Pour the water and milk into the mixture; bring to a boil. Allow the butter to melt into the boiling mixture. Add the rice and stir. Season with chicken bouillon; cover the saucepan, reduce heat to medium-low, and simmer the mixture until all the liquid is absorbed and the rice is tender, about 20 minutes.

Nutrition Facts : Calories 227.6 calories, Carbohydrate 34.7 g, Cholesterol 13.6 mg, Fat 7.6 g, Fiber 2 g, Protein 5.3 g, SaturatedFat 3.4 g, Sodium 249 mg, Sugar 4.2 g

BRAZILIAN WHITE RICE



Brazilian White Rice image

White rice is the main side dish made in Brazil. This is the way my mom would make it and taught my sister and I. What makes this so different is that we fry it in oil with minced onion and garlic before adding water. You can also use part water, part chicken broth. The secret is to not let it overcook because it should come out loose and not sticky.

Provided by Nandabear

Categories     Side Dish     Rice Side Dish Recipes

Time 45m

Yield 8

Number Of Ingredients 6

2 cups long-grain white rice
2 tablespoons minced onion
2 cloves garlic, minced
2 tablespoons vegetable oil
1 teaspoon salt
4 cups hot water

Steps:

  • Place the rice in a colander and rinse thoroughly with cold water; set aside.
  • Heat the oil in a saucepan over medium heat. Cook the onion in the oil for one minute. Stir in the garlic and cook until the garlic is golden brown. Add the rice and salt and cook and stir until the rice begins to brown. Pour hot water over rice mixture and stir. Reduce heat to low, cover the saucepan, and allow to simmer until the water has been absorbed, 20 to 25 minutes.

Nutrition Facts : Calories 201 calories, Carbohydrate 37.5 g, Fat 3.7 g, Fiber 0.7 g, Protein 3.4 g, SaturatedFat 0.6 g, Sodium 296.8 mg, Sugar 0.2 g

COLOMBIAN RICE



Colombian Rice image

From Debbie whose husband is Colombian; this rice rocks. and for mike , thanks for the heads up on my misspelling ,that's ALL you needed to say

Provided by Dienia B.

Categories     Rice

Time 30m

Yield 6 serving(s)

Number Of Ingredients 6

1/2 cup oil
1/2 cup onion, diced
1/2 cup fideos, pasta
2 cups rice
4 cups water
1 tablespoon salt

Steps:

  • Put 1/2 inch oil in bottom of pan.
  • Add onions; fry for a couple of minutes.
  • Add fideos which are like vermicelli.
  • Cook until the fideos are butterscotch colored; do not burn.
  • Wash rice.
  • Add rice and water to the pan; add salt; taste water to make sure flavor is right.
  • Cook on medium heat, uncovered, stirring frequently, until all the water is absorbed.
  • Cover and simmer on lowest heat until the bottom is browned but not burned.

ARROZ BLANCO (COLOMBIAN-STYLE WHITE RICE)



Arroz Blanco (Colombian-Style White Rice) image

Plain white rice or Arroz Blanco is the perfect accompaniment to any Colombian meal. In my family we would eat white rice as a side dish with everything. For my grandmother, the coffee pot,the rice maker and the pressure cooker were all the kitchen gadgets she needed.

Provided by Erica Dinho

Categories     Side Dish

Time 25m

Number Of Ingredients 4

2 cups long grain white rice (rinsed)
3/12 cups water
1 teaspoon salt
1 tablespoon oil

Steps:

  • In a medium pot, place the rice and add the water, oil and salt.
  • Bring to a boil for about 30 seconds, reduce the heat to low and cook for about 15 to 20 minutes or until the water is absorbed and the rice is tender. Remove from the heat and let it sit for 5 minutes and serve.

Nutrition Facts : Calories 369 kcal, Carbohydrate 74 g, Protein 7 g, Fat 4 g, SaturatedFat 1 g, TransFat 1 g, Sodium 587 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 3 g, ServingSize 1 serving

COLOMBIAN RECIPES - RICE WITH COCONUT



Colombian Recipes - Rice With Coconut image

The Caribbean region of my country is one of the gastronomic culture with a more varied and exquisite dishes. This recipe is typical of this region, but the preparation that I present here may vary a little from the traditional. This in order to provide a most practical and rapid, but equally delicious. This rice usually accompanies dishes of the region, particularly fried fish and fried plantains.

Provided by Victoria 2

Categories     White Rice

Time 55m

Yield 3 serving(s)

Number Of Ingredients 6

1/2 coconut
2 cups hot water
the juice of the coconut
1 tablespoon salt
1 tablespoon butter
1/2 lb rice

Steps:

  • Take a medium coconut, peel it, get out the juice and reserve it. Grind or mash well and place the coconut to the fire along with two cups of hot water and the juice of the coconut. Add a tablespoon of salt and a tablespoon of butter. When it starts to boil, add half a pound of rice and let simmer uncovered until it begins to dry. Place over low heat, cover and cook until it is dry and the grain is loose.

Nutrition Facts : Calories 321.8, Fat 4.3, SaturatedFat 2.6, Cholesterol 10.2, Sodium 2356.7, Carbohydrate 63.4, Fiber 1.1, Protein 5.3

PERFECT WHITE RICE



Perfect White Rice image

It is possible to make perfectly fluffy white rice on the stovetop. Sauteing the rice first helps keep the rice grains separate. Keeping the pot covered for the entire cooking time traps the steam which is necessary for properly cooking the rice, and is very important. The last 5 minutes off the heat allow the rice to finish in the residual steam, without burning the bottom.

Provided by zeebee

Categories     Side Dish     Rice Side Dish Recipes

Time 30m

Yield 4

Number Of Ingredients 4

2 teaspoons unsalted butter
1 cup uncooked long-grain white rice
2 cups water
½ teaspoon salt

Steps:

  • Melt butter in a medium saucepan over medium heat. Add rice and stir to coat. Cook until rice grains begin to turn opaque, 1 to 2 minutes; do not brown. Add water and salt.
  • Bring to a boil; reduce heat to low. Cover and let simmer for 15 minutes. Do not lift the lid.
  • Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork before serving.

Nutrition Facts : Calories 185.7 calories, Carbohydrate 37 g, Cholesterol 5.1 mg, Fat 2.2 g, Fiber 0.6 g, Protein 3.3 g, SaturatedFat 1.3 g, Sodium 296.8 mg, Sugar 0.1 g

COLUMBIA RESTAURANT GOOD RICE



Columbia Restaurant Good Rice image

This rice goes with everything and has much more flavor than plain white rice. The recipe comes from the famed Columbia Restaurant which started in Ybor City, FL and now has locations throughout Florida. Easy to make and very flavorful; I especially like the texture...not sticky, not greasy, just right.

Provided by Epi Curious

Categories     Long Grain Rice

Time 23m

Yield 8 , 8 serving(s)

Number Of Ingredients 7

1/2 cup butter
1 large onion, chopped
2 cups long-grain rice
4 cups chicken broth (I prefer to use low sodium broth)
1/2 cup parsley, fresh, chopped
1/2 cup basil, fresh, chopped
salt

Steps:

  • Melt butter and saute' onion until transparent. Add rice and stir constantly until it turns into a caramel color. Add chicken broth, then parsley, basil and salt. Bring to a boil and lower flame. Cover and steam rice for 18 minutes. Fluff with a large two-tined fork. Serves 6 to 8.

PERFECT WHITE RICE, SPANISH CARIBBEAN STYLE



Perfect White Rice, Spanish Caribbean Style image

Provided by Daisann Mclane

Categories     easy, side dish

Time 35m

Yield Four to six servings

Number Of Ingredients 5

2 cups white rice
About 2 1/2 tablespoons freshly squeezed lime juice
3 cups water
2 tablespoons olive oil
Salt to taste

Steps:

  • Place the rice in a colander and rinse it thoroughly, adding a few drops of fresh lime juice to the rinsing water (the lime juice helps take away the musty smell that rice gets from sitting in the package).
  • In a saucepan, bring the water, 1 tablespoon of the lime juice, 1 tablespoon of the olive oil and salt to a boil. (To make the con conor delicately flavored crusts of rice, use a very light pan; do not use a pot with an enamel or Teflon surface.)
  • Stir in the rice. Return to a boil, cover tightly and simmer over low heat for 15 to 20 minutes, or until the rice is tender and dry.
  • Turn off the heat and let stand for a few minutes. Gently stir in 1 tablespoon olive oil. The sides and bottom of the pan will be covered with a crust of browned rice, the con con Scrape off the browned bits and serve separately.

Nutrition Facts : @context http, Calories 275, UnsaturatedFat 4 grams, Carbohydrate 52 grams, Fat 5 grams, Fiber 0 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 452 milligrams, Sugar 0 grams

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