ARROZ A LA MEXICANA
Our recipe for Arroz a la Mexicana lets you make authentic Mexican rice at home. We purée the onion, jalapeno, and garlic, so the flavor gets infused into the rice. Sauteing the rice in Country Crock® before simmering helps it cook up separate and fluffy and gives this dish a flavor boost.
Provided by Country Crock®
Categories Trusted Brands: Recipes and Tips Country Crock®
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- In food processor or blender, process onion, peppers, garlic, tomato paste, 1/4 cup water, and salt until smooth; set aside.
- In 12-inch skillet, melt Country Crock® Spread over medium-high heat and cook rice, stirring occasionally, 2 minutes or until golden. Stir in remaining 2 1/4 cups water, green peas and carrots, and onion mixture. Bring to a boil over high heat. Reduce heat to low and simmer, covered, 20 minutes or until rice is tender. Let stand 5 minutes before serving. Season, if desired, with salt and pepper.
Nutrition Facts : Calories 214.8 calories, Carbohydrate 46.4 g, Fat 0.8 g, Fiber 3.3 g, Protein 5.9 g, SaturatedFat 0.2 g, Sodium 387.2 mg, Sugar 2.6 g
ARROZ A LA MEXICANA
Provided by Rick Martinez
Categories side-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Heat a large skillet over high heat. Add the dry, unwashed rice, tossing or stirring constantly, until toasted and very brown and nutty, about 8 to 12 minutes. Transfer to a heatproof bowl.
- Place a large Dutch oven or heavy-bottomed pot over medium heat. Add the schmaltz, garlic, carrots, onions and 5 teaspoons salt and cook, stirring occasionally, until the vegetables are tender and just beginning to brown, 6 to 8 minutes. Add the tomato paste and cook, stirring and scraping the bottom of the skillet, until fragrant and brick red colored, about 1 minute. Add the stock and bring to a boil. Stir in the rice, top with the peas and chile, reduce the heat to low, cover and cook undisturbed for 20 minutes. Check to see if all the liquid has been absorbed; if not, continue to cook and check again after 10 more minutes. Once the liquid has been absorbed, remove from the heat and let sit, covered, for 10 minutes before serving.
ARROZ A LA MEXICANA (PERFECT MEXICAN RICE)
Steps:
- Add the onions and tomatoes into a food processor. Process until well puréed. Measure out 2 cups of tomato and onion purée and set aside. Put the rice in a strainer and rinse thoroughly until the water runs completely clear. Drain rice as much as possible. Remove the ribs and seeds from the jalapeno peppers (a grapefruit spoon does a great job. Slice the peppers into a fine dice. Set aside ¼ of the diced jalapeno pepers for adding once the rice finished cooking. If you like extra spicy add some of the membrane and seeds from the jalapeno peppers. Use the rest for adding to the rice. Preheat your oven to 350℉ (180℃) F, 325F for a convention oven. In a large wide high sided oven-safe sauté pan (with a tight fitting lid) or an oven-safe pot with lid (a dutch oven works well make sure to adjust the racks in your oven to accomodate). Heat the oil over medium-high heat for a minute or two, you want to get the oil hot. To test if the oil is ready, add a few kernels of rice, if they're sizzling nicely the oil is hot enough. Add the rice, stirring thoroughly to coat all of the rice. Continue stirring and cooking for 8 minutes, or until the rice has begun to lightly brown and it well toasted. This will develop a nice roasted flavor. Add the jalapeno peppers, sauté for a minute. Add the garlic and sauté another minute. Add the tomato and onion mixture. Stir together. Add the vegetable or chicken stock, the tomato paste and salt to taste. Bring to a boil, give it a few stirs now then. Cover tightly and place the whole pot in the oven. Cooking rice in the oven guarantees perfectly cooked fluffy rice and completely avoids any risk of scorching the rice. Bake for 15 minutes. Remove from oven, stir and return for another 15 minutes. Make sure you are careful the pot handle will be hot. The reason for this extra step is to mix any of the tomato mixture that will rise to the top and ensure perfectly evenly cooked rice. Remove from the oven and let rest for 5 to 10 minutes. Stir in the remaining jalapeno peppers (add seeds for extra spice) and the fresh chopped cilantro. Serve with wedges of lime. Refrigerates well keeping for several days if tightly covered and is quick and easy to reheat in the microwave. Prepare this rice on the weekend and it provides a side dish for meals later in the week.
Nutrition Facts :
MEXICAN RICE - ARROZ A LA MEXICANA
This is from Diana Kennedy's book, "From My Mexican Kitchen". I usually have varying results when I make rice but this recipe made it come out perfectly. It is tender like my dad likes it and sprinkled with a touch of carrots and peas like my Nana used to make. It can be prepared several hours ahead and then reheated. Leftovers can be frozen for a couple of weeks without losing flavor. Do not thaw before reheating; put the frozen rice directly into the pan so you do not lose the flavor in the melting juices.
Provided by cookiedog
Categories Long Grain Rice
Time 1h
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- For this quantity of rice you will need a flameproof pan about 4 inches (10 cm) deep and 9 inches (23 cm) across. Pour hot water to cover over the rice and let soak for about 5 minutes. Strain, rinse in cold water, and strain again. Be sure to shake the strainer well to remove the excess water. Do not do this step ahead of time or the rice will become too damp.
- Heat the oil in the pan and stir in the rice - it should sizzle as it touches the oil. Stir until the grains are evenly coated and continue frying over medium heat until they sound brittle and are just starting to turn golden, about 10 minutes. Tip the pan to one side and drain off the excess oil.
- Meanwhile, put the tomatoes, onion, and garlic into a blender jar and blend until smooth. Stir the puree into the rice and continue frying over fairly high heat, scraping the bottom of the pan to avoid sticking, until the mixture has been absorbed, about 5 minutes.
- Add the broth and the optional ingredients; stir the rice well, adjust the salt, cover the pan, and cook over medium heat until all the broth has been absorbed - air holes will probably form. Carefully dig to the bottom of the rice with a fork to see if any moisture remains; if so, then continue cooking over low heat for a few minutes more. Set aside, still `covered, to give the rice a chance to continue steaming evenly for about 15 minutes.
- When serving, gently stir the rice from the bottom with a fork.
Nutrition Facts : Calories 210.1, Fat 7.7, SaturatedFat 1.1, Sodium 329.9, Carbohydrate 29.5, Fiber 0.8, Sugar 1.2, Protein 4.9
ARROZ A LA MEXICANA-TRADITIONAL MEXICAN RICE
Make and share this Arroz a la Mexicana-Traditional Mexican Rice recipe from Food.com.
Provided by Diana Adcock
Categories Medium Grain Rice
Time 45m
Yield 4-5 serving(s)
Number Of Ingredients 14
Steps:
- In a small pan bring the broth to simmering.
- Set a large pan over medium heat-add the oil, then the rice and onion and cook, stirring, until both the rice and onion are light brown-around 10 minutes.
- Mix in the garlic and cook for 2 minutes.
- Add the pureed tomato Add the broth Add the optional ingredients-except cilantro and cheese Scrape the rice down and stir well.
- Reduce heat to a medium low, cover and finish cooking-around 20 minutes.
- Remove from heat and toss and either stir in cilantro or offer at the table-I offer at the table because either you love it-like I do-or hate it, and offer the queso fresco or farmers cheese.
FOOLPROOF MEXICAN RICE ("ARROZ MEXICANO")
Provided by Marcela Valladolid
Time 36m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Cut the tomatoes in half, and remove the seeds. Add the tomatoes and 2 cups of broth to a blender and puree. Strain into a bowl and reserve the liquid. Add enough extra broth to make 4 cups of liquid.
- In a large saucepan, heat the oil over medium-high heat. Add the onion and carrots and saute for 4 minutes until the onion is translucent. Add the garlic and saute for 1 minute. Stir in the rice and cook until slightly toasted, about 3 minutes. Add the tomato broth mixture, stir and bring to boil. Add the salt, bay leaf, and the serrano chile. Reduce the heat, cover and simmer until the rice is tender, about 20 minutes. Remove the pan from heat. Scatter the peas over the top of the rice, cover, and let the rice stand 5 minutes. Fluff the rice with a fork, transfer to a serving bowl and serve.
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