ARROZ MEXICANO (MEXICAN RICE)
Arroz Mexicano (Mexican rice) is a staple side dish that's ready in under 30 minutes. Fluffy, incredibly tasty, and the perfect compliment to your Mexican dishes.
Provided by Maggie Unzueta
Categories Side Dish
Time 27m
Number Of Ingredients 12
Steps:
- Add the tomatoes, onion, garlic, water, and bouillon to a blender.
- Blend until smooth.
- Set aside until ready to use.
- Heat oil in a large stock pot.
- Add the rice.
- Stir constantly until it begins to toast. About 5 minutes.
- 4 minutes after, add the onion.
- Do not stop stirring, or the rice will burn.
- Look for a golden color in the rice.
- Add the garlic, bouillon, cumin, water, and tomato sauce.
- Stir to combine.
- Cover and cook for 12 minutes on medium heat.
- Turn the heat off.
- Let rest for 5 minutes with the lid still on.
- The tomato sauce will have come to the top.
- Uncover and mix to combine.
- Serve.
Nutrition Facts : Calories 278 kcal, Carbohydrate 52 g, Protein 5 g, Fat 5 g, SaturatedFat 1 g, Sodium 30 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 4 g, ServingSize 1 serving
ARROZ DE ATUM - CAPE VERDEAN RICE WITH TUNA
A traditional Cape Verdean diet is rich in fish and seafood so arroz de atum (also referred to as arroz ku atum) is a perfect taste of my island nation in one bite. Unlike most Cape Verdean dishes, it doesn't take a whole afternoon or day to make which is perfect with my busy schedule and family life. I recommend imported tuna from Cape Verde or Portugal as the pieces are meatier and it's usually a little bit saltier than American tuna. Plus, its packed in olive oil which lends the dish a distinct taste.
Provided by Crystal
Categories African
Yield 4
Number Of Ingredients 11
Steps:
- Drain the oil from the tuna, reserve the oil and set both the tuna and oil aside.
- Add about 3-4 tablespoons of the reserved oil to a deep pot or Dutch oven, then add the crushed garlic, onions and tomato. Sauté for about 5-7 minutes, until the onions are translucent and the tomato cooks down (you can break up the tomato with a wooden spoon if you would like as it's cooking).
- Add the seasonings and sauté everything for about 30 seconds, and then add the tuna. Use a wooden spoon to break the tuna apart slightly. I like to leave larger pieces of tuna intact.
- Add the olives, bay leaf and water, and bring the pot to a boil. Then, pour in your rice, stir it well until combined and then cover the pot. Let let the rice cook over a very low flame for 20-25 minutes. Do not mix or uncover the rice while it is cooking.
- At the 20 minute mark, taste the rice and if you are satisfied with the texture, turn the flame off, re-cover the pot with the lid, and let the rice rest for 5- 10 minutes. If you decide that the rice is not soft enough, let it continue to cook for another 5-10 minutes then turn the flame off and let the covered pot rest for an additional 5-10 minutes. Once the rice has rested, fluff it with a fork and serve.
Nutrition Facts :
ARROZ CALDO
This aromatic Filipino-style rice porridge gets much of its flavor from ginger and fried garlic. Saffron, a Spanish influence on Filipino cooking, adds a golden hue. If you can find calamansi -- tart, fragrant Filipino citrus -- substitute them for the limes.
Provided by Food Network Kitchen
Categories main-dish
Time 1h10m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Heat a 5-quart pot over medium-high heat. Add the oil and garlic and cook, stirring often, until the garlic is fragrant and golden, about 2 minutes. Use a slotted spoon to transfer the garlic to a paper-towel lined plate and set aside for serving. Remove the pot from the heat, leaving the garlic-infused oil in the pot.
- Season the chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Return the pot to the stove over medium-high heat, then add the chicken, skin-side down, and cook until the skin is golden, flipping halfway through, about 8 minutes. Transfer the chicken to a bowl. Add the onion, ginger, and rice to the pot. Cook, stirring often, 1 to 2 minutes. Add the chicken broth, 4 cups water, a pinch of saffron and the bay leaf. Return the chicken and juices to the pot. Bring to a boil, then reduce the heat to maintain a vigorous simmer.
- Cook, partially covered, until the chicken is tender, the rice is cooked, and the arroz caldo is thickened, about 30 minutes. Discard the bay leaf, stir in the fish sauce and lime juice, and season with salt and pepper. Serve one chicken thigh per bowl and garnish with the fried garlic, scallion greens, freshly ground pepper, reserved saffron threads and lime wedges.
ARROZ CALDO (FILIPINO CHICKEN AND RICE SOUP) RECIPE
Arroz caldo is a hearty Filipino congee made with chicken and rice and seasoned with onion, garlic, ginger, and fish sauce and topped with crunchy fried garlic. The result is a quick, comforting bowl that's a perfect wintertime meal (and rivals chicken soup for its ability to sooth those suffering from a cold).
Provided by Joshua Bousel
Categories Appetizers and Hors d'Oeuvres Mains Soups and Stews
Time 1h5m
Yield 4
Number Of Ingredients 14
Steps:
- Place 1/2 cup oil and 2/3 of the garlic in a small saucepan over medium heat. Cook, stirring occasionally, until garlic turns light golden brown. Transfer garlic to fine-mesh strainer and drain. Spread garlic out on a paper towel-lined plate and set aside.
- In a large Dutch oven or soup pot, heat remaining 3 tablespoons oil over medium-high heat until shimmering. Add chicken and cook, stirring occasionally, until browned, about 6 minutes. Add onion and cook, stirring and scraping, until onions soften and release their liquid, about 3 minutes. Stir in ginger and remaining garlic and cook until onions begin to brown, about 3 minutes. Stir in fish sauce and pepper and cook for 1 minute. Add rice and stir until well coated.
- Stir in chicken stock, running spoon along bottom of Dutch oven to release any browned bits. Bring to a boil, then reduce to a simmer, cover, and cook until rice is completely tender and stock has thickened, about 30 minutes. Stir in lime or calamansi juice and season with salt and pepper to taste.
- Ladle arroz caldo into bowls. Top with scallions, fried garlic, and egg slices, if using. Serve immediately with additional lime or calamansi wedges on the side.
Nutrition Facts : Calories 497 kcal, Carbohydrate 25 g, Cholesterol 208 mg, Fiber 3 g, Protein 49 g, SaturatedFat 5 g, Sodium 1728 mg, Sugar 3 g, Fat 24 g, ServingSize Serves 4, UnsaturatedFat 0 g
ARROZ C'ATUM
This is a Cape Verdean classic. I grew up in an area with a large Cape Verdean population and this was a common quick, easy, and traditional dinner at several of my friends' houses. For best results use Portuguese or Cape Verdean canned tuna in oil.
Provided by Transylmania
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a large pan or dutch oven over medium heat, saute onions, garlic, and pepper in olive oil until onion is soft and transparent.
- Add tuna, tomatoes, and seasonings. Cook for about five minutes over medium heat to let flavors blend.
- Add rice and water to make 3 cups of liquid. Bring to a boil.
- Let boil for 2 minutes, reduce heat to low. Cover and simmer till rice is done, about 25 minutes.
- Add herbs and serve with a salad.
Nutrition Facts : Calories 599.9, Fat 16, SaturatedFat 3.3, Cholesterol 64.6, Sodium 78.6, Carbohydrate 64.7, Fiber 3.4, Sugar 4.7, Protein 46.4
ARROZ CALDO WITH COLLARDS AND SOY-CURED EGG YOLKS
The Filipino rice porridge called lugaw started out as a simple equation of rice, water and salt, until the conquistadors arrived in the 16th century and demanded more sumptuous dishes. Add tripe and innards to lugaw, and it becomes goto; with chicken and saffron, it is arroz caldo. It's looser and soupier than Chinese congee, cooked until you can't see individual grains. I put in collard greens to make it a balanced meal and use wings because of the high bone-to-meat ratio and the jiggly skin. (Keeping the bones in will give the broth more flavor.) The soy sauce-cured yolks are probably best at the two-hour mark - they get firmer and saltier the longer they cure, so follow your taste.
Provided by Angela Dimayuga
Categories dinner, grains and rice, one pot, poultry, soups and stews, main course
Time 2h30m
Yield 6 servings (makes 12 cups)
Number Of Ingredients 15
Steps:
- Prepare the cured egg yolks - and save your egg carton, as it is the perfect egg-curing holder. You'll want to first remove the top of the eggs: Working with one at a time, tap each egg on a sharp corner of your work surface around the top third of the egg to pop off the crown. Pour the egg into one palm and let the egg white sink through your fingertips to separate the yolk from the whites, discarding the egg whites or saving them for another use. Gently slide the egg yolk back into its shell, top it with 1 teaspoon soy sauce, and swirl the yolk in its shell so the soy sauce is fully distributed, settling under the yolk as well. Transfer the egg yolk in its shell back into the egg container, setting it upright. Repeat with the remaining eggs, returning them all to the egg carton. Set aside to cure at room temperature.
- In a large pot, heat the oil over medium. Add the onion and minced garlic, and cook, stirring occasionally, until softened, about 7 minutes.
- Add the chicken flats and drumettes, season with 2 teaspoons salt and 1/2 teaspoon pepper, and cook, stirring occasionally, until the fat starts to render, about 5 minutes. Stir in the rice until coated in fat. Increase the temperature to medium-high, and cook, stirring occasionally, until the rice is toasted, about 5 minutes.
- Stir in the stock, collards, crushed ginger pieces and saffron and bring to a boil over high.
- Reduce heat to low and simmer, stirring occasionally, until the chicken is tender and almost falling off the bone, and the rice grains have broken down significantly, about 1 1/2 hours. The broth should be thinner than a Chinese congee, so add 1 cup of water at a time if the soup has thickened too much. Once you get to this stage, discard the crushed ginger pieces, which served as an aromatic.
- Season the arroz caldo with the fish sauce, then divide among bowls. Top with a squeeze of calamansi or lemon (and serve additional wedges on the side, for those that like more acid), a soy-cured yolk, fried garlic, scallions and julienned ginger.
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What is Arroz Catum?
Arroz Catum is a traditional Guyanese dish consisting of rice cooked with coconut milk, fish, and some other ingredients. In Spanish, "arroz" means rice, and "catum" is derived from the Guyanese Creole term "katum," which means fish. Therefore, it can be concluded that Arroz Catum is simply rice cooked with fish. However, it is much more than that.The History of Arroz Catum
Arroz Catum is believed to have originated from the Wai Wai tribe in Guyana, which is located on the northeastern coast of South America. The Wai Wai people are known for their traditional fishing methods and have been using fish in their cooking for centuries. The dish has since been adopted by other cultural groups in Guyana and is now considered a staple dish in Guyanese cuisine.The Ingredients
To make Arroz Catum, you will need the following ingredients:- Rice
- Fish
- Coconut Milk
- Onion
- Garlic
- Thyme
- Pepper
- Salt
- Oil
Rice
Rice is the base of this dish. It is typically soaked in water for about an hour to ensure that it cooks evenly.Fish
Traditionally, catfish is used for this recipe. However, other types of fish like tilapia, snapper or cod can also be used.Coconut Milk
Coconut milk gives a rich, creamy flavor to the dish. Freshly squeezed coconut milk is preferred, but it can also be substituted with canned coconut milk.Onion and Garlic
Onion and garlic add depth and flavor to the dish. They are sautéed until translucent before adding the other ingredients.Thyme
Thyme is a common herb used in Guyanese cooking. Its earthy, herbaceous flavor gives Arroz Catum its distinct taste.Pepper
Fresh or dried pepper is added for a bit of heat. The amount added is based on personal preference.Salt
Salt is added to taste.Oil
Vegetable oil is typically used for this recipe.The Preparation
To prepare Arroz Catum:- Clean and season the fish with salt and pepper.
- In a large pot, sauté onions and garlic in oil until they become translucent.
- Add thyme and pepper to the pot; stir and cook for a few minutes.
- Add the fish to the pot with enough water to cover the fish. Simmer for about 15 minutes.
- Remove the fish from the pot and set it aside.
- Add rice to the pot with enough water and coconut milk to cover it. Stir and let it come to a boil.
- Turn the heat down to low and let the rice simmer until it has absorbed all the liquid and is cooked thoroughly.
- Add the fish back into the pot and let it cook for an additional five minutes.
- Remove from heat and let it sit for a few minutes before serving.