Arroz
Mexican-Style Rice 1 cup - long grain rice 2 tablespoons - vegetable oil 2 cups - chicken broth 1 tablespoon - chopped onion 2 teaspoons - chopped green chile 2 teaspoons - chopped red chile salt and pepper or other seasoning to taste Heat oil in a frying pan. Add chopped onion and chiles. Briefly sauté veggies until limp. Add rice and continue to sauté veggies and rice, stirring frequently, until rice begins to turn golden. Add broth, salt and pepper or other seasoning to taste. Bring to a boil, lower heat to simmer, cover pan with a tight fitting lid and cook for 25 minutes or until liquid is fully absorbed. After cooking, let rice sit for 5 minutes before serving. Arroz Blanco 1 cup - long grain rice 2 tablespoons - vegetable oil 2 cups - water 1 tablespoon - chopped onion salt to taste Heat oil in a frying pan. Add chopped onion and briefly sauté until limp. Add rice and continue to sauté, stirring frequently, until rice is opaque. Do not let rice brown. Add water and salt to taste. Bring to a boil. Lower heat to simmer, cover pan with a tight fitting lid and cook for 25 minutes or until water is fully absorbed. After cooking, let rice sit for 5 minutes before serving. Arroz Gualdo 1 cup - long grain rice 2 tablespoons - vegetable oil 2 teaspoons - achiote (annatto seeds) 2 cups - chicken broth 1 tablespoon - chopped onion 1 clove - garlic, minced salt to taste Heat oil in a frying pan over low heat. Add achiote and continue heating over low heat until the seeds are dark brown. Remove seeds and discard. The oil should be a reddish-orange color. Add chopped onion and minced garlic. Saute over medium heat until tender. Add rice and saute until opaque. Do not let rice brown. Add broth and salt to taste. Bring to a boil, lower heat to simmer, cover pan with a tight fitting lid and cook for 25 minutes or until liquid is fully absorbed. After cooking, let rice sit for 5 minutes before serving. Arroz Roja 1 cup - long grain rice 2 tablespoons - vegetable oil 1 3/4 cups - chicken broth 1/4 cup - salsa roja 1 tablespoon - chopped onion 2 teaspoons - chopped red chile salt and pepper or other seasoning to taste Heat oil in a frying pan. Add chopped onion and chiles. Briefly sauté veggies until limp. Add rice and continue to sauté veggies and rice, stirring frequently, until rice begins to turn golden. Add broth, salsa roja and salt and pepper or other seasoning to taste. Bring to a boil, lower heat to simmer, cover pan with a tight fitting lid and cook for 25 minutes or until liquid is fully absorbed. After cooking, let rice sit for 5 minutes before serving. Arroz Verde 1 cup - long grain rice 2 tablespoons - vegetable oil 1 3/4 cups - chicken broth 1/4 cup - salsa verde 1 tablespoon - chopped onion 2 teaspoons - chopped green chile salt and pepper or other seasoning to taste Heat oil in a frying pan. Add chopped onion and chiles. Briefly sauté veggies until limp. Add rice and continue to sauté veggies and rice, stirring frequently, until rice begins to turn opaque. Do not let rice brown. Add broth, salsa verde and salt and pepper or other seasoning to taste. Bring to a boil, lower heat to simmer, cover pan with a tight fitting lid and cook for 25 minutes or until liquid is fully absorbed. After cooking, let rice sit for 5 minutes before serving. |
Arroz
Thanks for sharing these with us, I personally like red rice and I boil or
cook a tomato and then puree it in the blender and mix it in the rice after the rice is fried but before the liquid is added. Linda "Rich McCormack" > wrote in message ... > > Mexican-Style Rice > > 1 cup - long grain rice > 2 tablespoons - vegetable oil > 2 cups - chicken broth > 1 tablespoon - chopped onion > 2 teaspoons - chopped green chile > 2 teaspoons - chopped red chile > salt and pepper or other seasoning to taste > > Heat oil in a frying pan. Add chopped onion and chiles. Briefly > sauté veggies until limp. Add rice and continue to sauté veggies > and rice, stirring frequently, until rice begins to turn golden. > Add broth, salt and pepper or other seasoning to taste. Bring > to a boil, lower heat to simmer, cover pan with a tight fitting > lid and cook for 25 minutes or until liquid is fully absorbed. > After cooking, let rice sit for 5 minutes before serving. > > > Arroz Blanco > > 1 cup - long grain rice > 2 tablespoons - vegetable oil > 2 cups - water > 1 tablespoon - chopped onion > salt to taste > > Heat oil in a frying pan. Add chopped onion and briefly sauté > until limp. Add rice and continue to sauté, stirring frequently, > until rice is opaque. Do not let rice brown. Add water and salt > to taste. Bring to a boil. Lower heat to simmer, cover pan with > a tight fitting lid and cook for 25 minutes or until water is fully > absorbed. After cooking, let rice sit for 5 minutes before serving. > > > Arroz Gualdo > > 1 cup - long grain rice > 2 tablespoons - vegetable oil > 2 teaspoons - achiote (annatto seeds) > 2 cups - chicken broth > 1 tablespoon - chopped onion > 1 clove - garlic, minced > salt to taste > > Heat oil in a frying pan over low heat. Add achiote and continue > heating over low heat until the seeds are dark brown. Remove seeds > and discard. The oil should be a reddish-orange color. Add chopped > onion and minced garlic. Saute over medium heat until tender. Add > rice and saute until opaque. Do not let rice brown. Add broth and > salt to taste. Bring to a boil, lower heat to simmer, cover pan > with a tight fitting lid and cook for 25 minutes or until liquid > is fully absorbed. After cooking, let rice sit for 5 minutes > before serving. > > > Arroz Roja > > 1 cup - long grain rice > 2 tablespoons - vegetable oil > 1 3/4 cups - chicken broth > 1/4 cup - salsa roja > 1 tablespoon - chopped onion > 2 teaspoons - chopped red chile > salt and pepper or other seasoning to taste > > Heat oil in a frying pan. Add chopped onion and chiles. Briefly > sauté veggies until limp. Add rice and continue to sauté veggies > and rice, stirring frequently, until rice begins to turn golden. > Add broth, salsa roja and salt and pepper or other seasoning to > taste. Bring to a boil, lower heat to simmer, cover pan with > a tight fitting lid and cook for 25 minutes or until liquid is > fully absorbed. After cooking, let rice sit for 5 minutes before > serving. > > > Arroz Verde > > 1 cup - long grain rice > 2 tablespoons - vegetable oil > 1 3/4 cups - chicken broth > 1/4 cup - salsa verde > 1 tablespoon - chopped onion > 2 teaspoons - chopped green chile > salt and pepper or other seasoning to taste > > Heat oil in a frying pan. Add chopped onion and chiles. > Briefly sauté veggies until limp. Add rice and continue > to sauté veggies and rice, stirring frequently, until rice > begins to turn opaque. Do not let rice brown. Add broth, > salsa verde and salt and pepper or other seasoning to taste. > Bring to a boil, lower heat to simmer, cover pan with a tight > fitting lid and cook for 25 minutes or until liquid is fully > absorbed. After cooking, let rice sit for 5 minutes before > serving. |
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