Best Arroz Con Chaya Recipes
GOYA® EASY ARROZ CON POLLO
This simple arroz con pollo recipe is a cinch to prepare with a few GOYA® pantry staples. GOYA® Adobo lends irresistible flavor to the chicken; GOYA® Extra Virgin Olive Oil makes the veggies even tastier and GOYA® Yellow Rice takes away any guess work. One bite and you'll taste an authentic, homemade meal that's easier than ever to make!
Provided by Goya
Categories Trusted Brands: Recipes and Tips Goya®
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Season chicken with Adobo. Heat oil in large skillet over medium-high heat. Add chicken to pan; cook until golden brown on all sides, about 5 minutes. Transfer to plate. Add onion and peppers to pan. Cook until vegetables are soft, about 5 min. Add garlic to pan; cook until fragrant, about 30 seconds more.
- Pour 2 cups water into pan with vegetables; bring water mixture to boil; add rice and chicken to pan. Return water to boil; boil 1 min. Lower heat to medium low; simmer, covered, until water is absorbed, rice is tender and chicken is cooked through, about 25 min.
- Arrange pimientos, olives and peas over Chicken and Rice.
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 CON CHAYA
Steps:
- In saucepan, combine water, onion, garlic, oregano, chicken stock, and pepper. Bring to a boil; stir in rice, reduce heat, cover and simmer 10 minutes. Stir in cooked chaya. Cover and cook 5-10 minutes more until the rice is tender. Stir lightly with a fork and mix in lime juice. May be served hot or cold.
VEGAN ARROZ CON LECHE
Rice is a grain enjoyed around the world, and it's typically eaten in savory forms. In this recipe, sweetened grains are cooked until creamy with almond milk, raisins, star anise, vanilla and flaky Ceylon cinnamon, which is commonly used in Mexican cooking. (Ceylon cinnamon is preferred to the other varieties for it's sweet, delicate flavor.) This warm and comforting dessert is easily pulled together with ingredients likely already in your pantry.
Provided by Jocelyn Ramirez
Categories snack, custards and puddings, grains and rice, dessert
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Add the rice to a small pot with the almond milk, sugar, cinnamon stick, star anise, vanilla and a pinch of salt.
- Heat over medium until it begins to simmer, then reduce to medium-low, stirring occasionally to make sure the rice does not stick to the bottom of the pot.
- Cook for a total of 20 to 25 minutes if using short grain white rice, or 35 to 40 minutes if using arborio. The rice should be tender and look creamy and thick.
- In the last 5 minutes of cooking, when most of the liquid has absorbed, remove the cinnamon stick and star anise, and add the raisins.
- Garnish with a sprinkle of ground cinnamon, and serve immediately.
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History of Arroz con Chaya
Arroz con chaya is believed to have originated from the Andean regions of Peru. Chaya leaves have a long history of use in traditional medicine in the region, and they were also used for culinary purposes in the past. Chaya leaves were commonly used to make tamales, soups, and stews. The combination of chaya leaves and rice in arroz con chaya is a relatively recent development that has gained popularity in recent years.Ingredients
The main ingredients for arroz con chaya are rice, chaya leaves, onion, garlic, vegetable oil, salt, and water. Additional ingredients may include vegetables such as carrots, peas, and corn or meat such as chicken, pork or beef.Preparation
The first step in preparing arroz con chaya is to clean and rinse the chaya leaves thoroughly. Then the chaya is blanched in boiling water for a few minutes, drained, and pureed into a paste. The paste can be added to the pan with the rice or added separately. Next, the onions and garlic are sautéed in vegetable oil until they are soft and translucent. The rice is then added to the pan and toasted with the onions and garlic for a few minutes. The chaya paste is then added along with water or broth, salt, and any additional ingredients. The mixture is brought to a boil, and then the heat is lowered, and the preparation is allowed to simmer until the rice is cooked through.Variations
Arroz con chaya can be made in a variety of ways to suit individual preferences. For example, some people prefer a slightly soupy consistency, whereas others prefer it drier. Some prefer to add vegetables to the dish, whereas others prefer to add meat or seafood. Additionally, there are variations of arroz con chaya that incorporate other ingredients such as beans, quinoa, or yucca. Some people also like to add spices such as cumin, oregano, or achiote to enhance the flavor of the dish.Health Benefits
Arroz con chaya is a healthy and nutritious dish. Chaya leaves are an excellent source of essential vitamins and minerals, including calcium, iron, and vitamin C. They are also known to have antioxidant properties and can strengthen the immune system. Additionally, chaya leaves contain a compound called hydrocyanic acid, which is known to lower blood sugar and cholesterol levels. The fiber in chaya leaves also aids in digestion and can help prevent constipation.Conclusion
Arroz con chaya is a delicious and healthy dish that has gained popularity in recent years. It is a perfect dish for anyone looking to incorporate more leafy greens into their diet while still enjoying a tasty meal. With its versatility and nutritional benefits, arroz con chaya is sure to remain a popular dish in Peruvian cuisine for years to come.Tip 1: Choosing the Right Rice
The type of rice you use for your arroz con chaya recipe is crucial. You want to use a long-grain rice that is fluffy when cooked. Ideally, you should use a good-quality white rice, such as jasmine or basmati. Avoid using short-grain rice or sticky rice, as they are not suitable for this dish.Tip 2: Preparing the Chaya
Chaya is the star of the arroz con chaya recipe. It is a nutrient-dense vegetable that is packed with vitamins and minerals. However, chaya can be toxic if not prepared properly. To prepare chaya for your arroz con chaya recipe, follow these steps:- Wash the chaya leaves thoroughly with cold water.
- Remove the stems and discard them.
- Boil the chaya leaves in salted water for at least 10 minutes.
- Drain and rinse the chaya leaves with cold water.
- Squeeze out the excess moisture from the chaya leaves.
- Chop the chaya leaves into small pieces.
Tip 3: Adding Flavor to Your Arroz con Chaya
Arroz con chaya is a flavorful dish that can be made with a variety of ingredients. You can add chicken, beef, pork, or shrimp to your arroz con chaya recipe. You can also add vegetables, such as onions, garlic, tomatoes, and bell peppers. To give your arroz con chaya a spicy kick, add jalapeno peppers or serrano peppers. You can also add herbs and spices, such as cumin, oregano, and cilantro.Tip 4: Cooking the Rice
Cooking the rice for your arroz con chaya recipe is the most critical step. You want your rice to be fluffy and not sticky. Follow these steps to cook the rice for your arroz con chaya recipe:- Rinse the rice in cold water until the water runs clear.
- Bring water to a boil in a large pot.
- Add salt and rice to the pot and stir.
- Cover the pot and reduce the heat to low.
- Simmer the rice for 18-20 minutes or until all the water is absorbed.
- Fluff the rice with a fork and let it sit for 10 minutes before serving.
Tip 5: Combining the Rice and Chaya
The final step to making your arroz con chaya is to combine the rice and chaya. Follow these steps:- Heat oil in a large skillet over medium heat.
- Add onions and garlic to the skillet and saute until soft.
- Add the chopped chaya leaves to the skillet and saute for 5 minutes.
- Add the cooked rice to the skillet and mix well.
- Add salt and pepper to taste.
- Simmer the rice and chaya mixture over low heat for 10 minutes.
- Garnish with cilantro and serve hot.