Ingrid Hoffmans Coca Cola Rice Recipes

EMERALD RICE

Steps:

• Preheat your broiler to high.
• Heat the rice in your microwave until it's warmed through. Place the rice in a flameproof casserole or baking dish and toss with the melted butter, the chopped cilantro, parsley, lime zest and Parmesan. Place the dish under the broiler for 5 to 7 minutes, until the cheese is browned. Season with salt and pepper and serve.

ADOBO SEASONING - DELICIOSO STYLE!

Steps:

• Combine the spices in a small glass jar and seal with an airtight lid. Shake to blend and you're done!

MEXICAN RED RICE

Steps:

• Heat the oil in a medium saucepan over medium-high heat. Add the onions and garlic and cook until the onion is soft, about 2 minutes. Add the rice, achiote powder, and bay leaf. Cook and stir until the rice is opaque, about 2 minutes,
• Add the tomatoes and broth, stirring to combine. Bring to a boil, then reduce the heat to medium-low. Cook until the liquid evaporates to just below the level of the rice, about 10 minutes. Reduce the heat to the low, cover, and cook until the rice is tender, about 20 to 25 minutes. Uncover, fluff with a fork and serve with Chocolate Chicken Mole, if desired.

GREEN RICE

Steps:

• In a blender combine, warm chicken stock, poblano peppers, cilantro and 1 teaspoon salt.
• Blend until smooth.
• In medium saucepan heat olive oil over medium heat. Saute onion until soft, about 2 to 3 minutes. Add rice and garlic and stir for another minute. Add chili puree, cover and bring to a boil. Reduce heat to low, cooking until liquid is absorbed and rice is tender, about 15 minutes.
• Remove from heat, fluff with a fork. Season with salt and black pepper, to taste. Garnish with scallions and serve.

COCA-COLA RICE

Steps:

• Heat the oil in a large pot over medium-high heat for 1 minute. Add the rice and cook until it is opaque, about 2 minutes, stirring often.
• Add the salt to the cola and stir until dissolved (the salt helps to release some of the carbonation) and then add it to the rice. Bring to a boil, then reduce the heat to medium- low, cooking until the liquid has almost completely evaporated, about 15 minutes. Stir in the raisins and the almonds and reduce the heat to the lowest setting. Cover and cook until the rice is tender, about 25 minutes. Uncover, fluff with a fork and serve.

INGRID HOFFMAN'S COCA-COLA RICE

Steps:

• Heat the oil in a large pot over medium-high heat for 1 minute. Add the rice and cook until it is opaque, about 2 minutes, stirring often.
• In a separate bowl, add the salt to the cola. Stir until dissolved. The cola will fizz up releasing some of the carbonation. Then add the cola to the rice.
• Bring to a boil, then reduce heat to medium-low, cooking until the liquid has almost completely evaporated, about 15 minutes.
• Add the raisins and almonds over the top of the rice and reduce the heat to the lowest setting. Cover and cook until the rice is tender, about 10 more minutes. Uncover, fluff with a fork and serve.