Best 4 Rice Veracruz Recipes
Rice Veracruz is a flavorful and colorful Mexican dish that combines the distinct flavors of rice, vegetables, and seafood. With its origins in the vibrant port city of Veracruz, this dish has become a beloved staple in Mexican cuisine. The combination of aromatic rice, succulent seafood, and a vibrant blend of vegetables creates a harmonious symphony of flavors that will tantalize your taste buds. Whether you're looking for a hearty meal to share with family and friends or a quick and easy weeknight dinner, Rice Veracruz is sure to become a favorite in your kitchen. So, get ready to embark on a culinary journey to the heart of Mexico as we explore the best recipes for this delectable dish.
Here are our top 4 tried and tested recipes!
SHRIMP VERACRUZ WITH BROWN RICE, CORN, AND OLIVES
Categories Salad Olive Rice Shellfish Vegetable Appetizer Super Bowl High Fiber Shrimp Winter Bon Appétit Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 servings
Number Of Ingredients 15
Steps:
- Combine 6 cups water, 2 cups rice, and 1 1/2 teaspoons salt in heavy large saucepan. Bring to boil over high heat. Reduce heat to medium, cover, and cook just until rice is tender, about 30 minutes. Stir in corn, then drain. Transfer rice mixture to large bowl. Refrigerate until cold, stirring occasionally, about 1 hour. Mix in green onions, bell peppers, and olives.
- Boil shrimp in large pot of boiling salted water until cooked through, about 3 minutes. Drain; set aside. Blend salsa, oil, lime juice, cumin, and lime peel in processor until dressing is smooth. Stir half of dressing into rice mixture. (Can be made up to 8 hours ahead. Cover shrimp, rice mixture, and remaining dressing separately and chill.)
- Mix shrimp and remaining dressing into rice mixture. Season salad with salt and pepper. Transfer salad to large platter. Garnish with lime wedges.
RICE VERACRUZ
We made this the other day without the poblanos and the next day we made it with! Wonderful flavors and the olives, tomatoes and capers are common in dishes from Mexico's Veracruz region. We served it with a simple steak of palomilla and a nice salad. It probably would be best served with fajitas and all their wonderful toppings. CuisineAtHome Magazine, 06/08.Great for Cinco de Mayo celebration!
Provided by Manami
Categories Long Grain Rice
Time 45m
Yield 4 cups, 4 serving(s)
Number Of Ingredients 15
Steps:
- Cook rice according to package directions, but substitute broth for the water.
- Saute onion, bell pepper, and poblano in oil in a large saute pan over medium high heat.(If you choose you can spray the skillet with non-stick spray and add broth to saute the vegetables.).
- Cook until soft, about 3 minutes, then add garlic and paprika.
- Saute an additional minute & remove from heat.
- Stir in rice and remaining ingredients.
- Enjoy!
RICE VERACRUZ
Simple, and quick. This rice can be served on its own, as a side dish, or under stir-fried vegetables. From the Student's Vegetarian Cookbook.
Provided by Moody
Categories One Dish Meal
Time 14m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- In a medium nonstick skillet on medium heat, warm the oil.
- Add the corn, jalepino, and cumin; cover and cook on low heat for 3 to 5 minutes, stirring occasionally.
- Stir in the tomato, scallions, cilantro and rice.
- Cook on low heat for 3 to 5 minutes until hot.
- Stir occasionally.
- Add a dash or two of water if needed to prevent the rice from sticking.
- Salt to taste and serve.
Nutrition Facts : Calories 289.8, Fat 6.5, SaturatedFat 0.9, Sodium 7.7, Carbohydrate 52.9, Fiber 4.9, Sugar 1.3, Protein 5.8
SPICY BROWN RICE VERACRUZ
Add something spicy to your family's Mexican cuisine night! Serve brown rice with your meal - a side dish that's ready in 15 minutes!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 15m
Yield 2
Number Of Ingredients 7
Steps:
- Heat oil in 10-inch nonstick skillet over medium-high heat. Cook rice, onion and garlic in oil 4 to 5 minutes, stirring frequently, until rice is toasted.
- Stir in remaining ingredients. Cover and cook over medium-low heat 5 minutes or until rice is tender.
Nutrition Facts : Calories 350, Carbohydrate 74 g, Cholesterol 0 mg, Fiber 8 g, Protein 10 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 960 mg
Tips from the Article:
- Soak the rice for at least 30 minutes before cooking. This will help it cook evenly and prevent it from becoming mushy.
- Use a heavy-bottomed pot or Dutch oven to cook the rice. This will help distribute the heat evenly and prevent the rice from burning.
- Bring the rice and water to a boil, then reduce the heat to low, cover the pot, and simmer for 18-20 minutes. This will allow the rice to cook through without overcooking.
- Once the rice is cooked, remove it from the heat and let it stand for 5 minutes before fluffing it with a fork. This will help the rice grains separate and prevent them from becoming sticky.
- If you are using frozen vegetables, thaw them before adding them to the rice. This will help prevent the rice from becoming watery.
- Season the rice with salt, pepper, and other spices to taste. You can also add fresh herbs, such as cilantro or parsley, for extra flavor.
Conclusion:
Arroz a la Veracruzana is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It is a great way to use up leftover rice, and it is also a good source of protein and vegetables. The next time you are looking for a quick and easy meal, give this recipe a try.
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