MEXICAN RED RICE (ARROZ ROJO)
Provided by Marcela Valladolid
Categories side-dish
Time 50m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a large heavy saucepan, heat the vegetable oil on medium-high heat. Add the rice, onions and garlic. Saute until the rice has an opaque color and is fragrant, about 2 minutes. Add the chicken broth, tomato paste and salt. Mix well to incorporate evenly. Then add in the chile and cilantro sprig. Cover, reduce the heat to low, and simmer until rice is ready, about 30 minutes. Fluff with a fork and serve immediately.
ARROZ ROJO (MEXICAN RED RICE)
Authentic Mexican red rice. Easy to make! Use a different chile if you want milder or hotter rice.
Provided by Paulette
Categories Side Dish Rice Side Dish Recipes Spanish Rice Recipes
Time 50m
Yield 5
Number Of Ingredients 10
Steps:
- Grate tomatoes into a bowl using a box grater; discard tomato skins.
- Heat vegetable oil in a heavy skillet over medium-high heat and cook onion until translucent, stirring often, about 5 minutes. Stir garlic into onion and cook until fragrant, about 1 minute.
- Stir rice into onion mixture and cook, stirring often, until rice is lightly toasted, about 3 more minutes. Stir grated tomato, chicken broth, and tomato sauce into the rice. Bring mixture to a boil.
- Mix in jalapeno pepper, cilantro, and salt; reduce heat to low. Cover skillet and simmer until rice has absorbed the liquid, about 15 minutes. Do not lift the cover while the rice is cooking.
- Turn off heat and let rice stand covered for 8 minutes. Fluff with a fork before transferring rice to a serving dish.
Nutrition Facts : Calories 213.3 calories, Carbohydrate 35.1 g, Cholesterol 1.4 mg, Fat 6 g, Fiber 1.6 g, Protein 4.6 g, SaturatedFat 1.1 g, Sodium 108.7 mg, Sugar 2.9 g
MEXICAN RED RICE
Provided by Ingrid Hoffmann
Categories side-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 8
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.
EASY AUTHENTIC MEXICAN RICE
This Mexican rice is cooked with onion powder, garlic powder, and tomato sauce for an easy side dish. Add green bell pepper, red bell pepper, or fresh tomato to the rice before simmering for extra flavor and color, according to your family's taste. Use chicken stock in place of water for even more savory flavor.
Provided by PattyBluebird
Categories Side Dish Rice Side Dish Recipes
Time 25m
Yield 8
Number Of Ingredients 6
Steps:
- Heat canola oil in a skillet over medium-high heat. Season oil with onion powder and garlic powder. Cook and stir rice in seasoned oil until rice is golden, 2 to 4 minutes.
- Pour water and tomato sauce over the rice; stir. Bring the mixture to a boil, cover the skillet, reduce heat to medium-low, and simmer until the rice is tender, about 15 minutes.
Nutrition Facts : Calories 158.1 calories, Carbohydrate 21.1 g, Fat 7.2 g, Fiber 0.8 g, Protein 2.2 g, SaturatedFat 0.6 g, Sodium 124.1 mg, Sugar 1.5 g
MEXICAN RED RICE
Make and share this Mexican Red Rice recipe from Food.com.
Provided by connie1615
Categories White Rice
Time 35m
Yield 4 cups, 6-8 serving(s)
Number Of Ingredients 8
Steps:
- heat oil in a high sided saute pan,on medium heat.
- add rice and brown slowly.
- put remaining ingredients into blender and blend until smooth.
- water to rice ratio should be 41/4 cups tomato puree to 2 cups rice.
- once rice is browned, add tomato puree.
- stir a few times til blended, bring to a boil.
- turn down heat to low/simmer, put top on pan.
- DO NOT STIR, this will make it mushy.
- once water has evaporated it is done, about 25-30 minutes.
Nutrition Facts : Calories 316.2, Fat 9.6, SaturatedFat 1.3, Sodium 781.2, Carbohydrate 51.7, Fiber 1.4, Sugar 1.3, Protein 4.9
MEXICAN RED RICE
Stir fresh tomato salsa into your cooked basmati to create John Torode's fresh South American side
Provided by John Torode
Categories Dinner, Side dish
Time 17m
Number Of Ingredients 4
Steps:
- In a medium saucepan, combine basmati rice and salsa. Heat for 2-3 mins, then add stock. Mix together, bring to the boil, then cover and simmer over a very low heat. Cook for 10-12 mins or until the rice is tender. Serve scattered with coriander.
Nutrition Facts : Calories 270 calories, Fat 1 grams fat, Carbohydrate 54 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.5 milligram of sodium
TRADITIONAL MEXICAN RED RICE
I use this recipe when I want to make a quick yet delicious Mexican Rice. It's my dad's favorite rice and even tastes great reheated in the microwave the next day. From Williams Sonoma: Mexican
Provided by cookiedog
Categories Medium Grain Rice
Time 45m
Yield 5-6 serving(s)
Number Of Ingredients 11
Steps:
- Put the tomatoes, onion, and garlic in a blender and process until smooth. Set aside.
- In a saucepan over medium-high heat, heat the oil. When hot, add the rice and stir until it just starts to change color, about 1 minute. Do not allow it to brown. Add the tomato mixture,and stir gently to blen. Add 2 cups hot water, the peas, corn, carrot, chiles, cilantro, and 1 1/2 teaspoons sea salt. Bring to a boil, shaking the pan to mix the ingredients. Reduce the heat to low Taste the broth and add more sea salt if needed, then cover and cook for about 10 minutes.
- Uncover and stir carefully so that all of th eroth is mixed in (most will have been absorbed). recover and cook until all the broth is absorbed, about 10 minutes longer. Remove from the heat and let stand, covered, for 10 minutes. Before serving, remove the cilantro and chiles and fluff the rice with a fork.
Nutrition Facts : Calories 206.6, Fat 3.3, SaturatedFat 0.5, Sodium 16.2, Carbohydrate 40.2, Fiber 3.5, Sugar 4.1, Protein 4.5
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