Best Arroz Con Crema De Chile Recipes
CAMARONES CON CREMA (MEXICAN SHRIMP IN CREAM)
This is one of my favorite Mexican shrimp meals to make. Everyone gobbles it up. Best served with rice, about 3 to 4 cups cooked. I like to sprinkle mine with Cojita cheese and cilantro also.
Provided by Sherbear1
Categories World Cuisine Recipes Latin American Mexican
Time 25m
Yield 6
Number Of Ingredients 13
Steps:
- Melt butter in a skillet over medium-high heat. Place bell peppers, onion, and garlic in the butter and saute until tender and onion is translucent, 5 to 7 minutes. Remove and set aside. Save pan and juices and keep warm.
- Combine broth and green chiles in a separate pan and bring to a simmer. Turn off heat and add cream cheese, stirring slowly until incorporated. Add Mexican crema, chile de arbol, cumin, and oregano. Stir again. Add peppers, onion, and garlic; stir to incorporate. Remove from heat.
- Heat reserved pan with juices over medium-high heat. Cook shrimp until they are bright pink on the outside and the meat is opaque, 1 to 2 minutes per side. Stir shrimp into cream mixture and serve.
Nutrition Facts : Calories 300.7 calories, Carbohydrate 6 g, Cholesterol 235 mg, Fat 20.9 g, Fiber 1.1 g, Protein 22.6 g, SaturatedFat 12.7 g, Sodium 917.4 mg, Sugar 2.7 g
ZARELA'S FAMOUS CREAMY RICE CASSEROLE FROM AARON SANCHEZ
I love Aaron Sanchez. He is one of my favorite TV chefs. He runs a number of restaurants. The one he runs with his mother is called Zarela's, his mother's first name. He was on a show called, "The Best Thing I Ever Ate" with his mother. His choice was Zarela's creamy, cheesy rice dish. This is what Zarela wrote after the show. I am posting it here so I don't lose the recipe. "I was just on the Food Network show The Best Thing I Ever Ate with my son, chef and Food Network star, Aaron Sanchez and within minutes viewers were going to my web site www.zarela.com, signing up for updates and writing me to share the recipe. Thank you very much for your interest and I hope you enjoy our famous creamy rice casserole. This is a superior party dish that can be easily pre-assembled and reheated just prior to serving. This is why it is high on the list of all caterers in Northern Mexico, myself included. What makes it a favorite of all eaters is that it has layers of flavors - creamy and hot, crunchy corn kernels, and the cilantro adds a refreshing after-taste."
Provided by Felina
Categories White Rice
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Bring water to a boil and add butter and salt. When the butter is melted add the rice and bring back to a boil. Lower the heat to very low and cover the rice with a tight-fitting lid and cook for 25 to 30 minutes, Take rice out of the saucepan and spread on a baking sheet to cool or allow to cool in the pan uncovered.
- Meanwhile, combine the sour cream with the 1/4 cup chopped onion and cilantro and add salt to taste.
- Heat the lard in a frying pan and add the 1/2 cup chopped onion and garlic.
- Dice the poblanos and add to pan when the onion is wilted.
- Saute for one minute.
- Let cool and combine with the rice.
- Drain the can of corn well and add to the cool rice and poblano mixture.
- Add the sour cream mixture and mix in the grated cheese.
- Bake for 30 minutes or until heated through in a 350 degree oven.
- If using a Pyrex dish, the oven temperature should be 325 degrees.
Nutrition Facts : Calories 900.2, Fat 42.2, SaturatedFat 23.4, Cholesterol 103.2, Sodium 1600.3, Carbohydrate 106.2, Fiber 5.3, Sugar 10.2, Protein 27
ARROZ CON CREMA DE CHILE
Este arroz con crema de chile es un platillo muy innovador que deleitará hasta al paladar más exigente en tu familia.
Provided by My Food and Family
Categories Acompañamientos
Time 30m
Yield 6 porciones
Number Of Ingredients 5
Steps:
- Calienta el horno a 350°F.
- Licua la crema agria, los chiles y la cebolla en la licuadora hasta cremosos; vierte dentro de un tazón grande. Agrega el arroz; mezlca bien.
- Coloca a cucharadas dentro de una fuente para hornear de 2 cuartillos rociada con aceite antiadherente en aerosol.
- Hornea durante 15 min. o hasta que esté caliente. Espolvorea con el queso; hornea otros 5 min. o hasta que el queso se haya derretido.
Nutrition Facts : Calories 220, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
CHILES RELLENOS DE ELOTE CON ARROZ BLANCO
Steps:
- Preheat the oven to 350 degrees.
- In a medium saucepan, over a medium heat, melt the butter. Cook the onion until translucent. Add garlic and cook for 30 seconds. Add the corn kernels and salt, then cover the pan and reduce the heat. Cook until the kernels are tender, about 2 to 3 minutes. Add the epazote. Set aside to cool.
- Slit the chiles down the sides and carefully remove the seeds, leaving the top and stalk intact.
- Stuff the chiles with the corn mixture. Put a slice of the cheese in the center of the filling.
- In a shallow ovenproof dish, place the chiles over the Arroz Blanco, gently pushing them into the rice. Pour the crema over them and bake until heated through, about 15 to 20 minutes. Sprinkle with the grated Manchego cheese and continue to bake just until the cheese is melted.
- Whisk the cream and the buttermilk together in a bowl. Cover and set in a warm place (a gas oven with just the heat from the pilot light is fine) for 8 hours. Crema may be kept in the refrigerator for as long as a week.
- Rinse the rice in cold water until water runs clear. Let the rice drain for a few minutes.
- In a medium size saucepan with a tight-fitting lid, heat the oil over a medium low heat. Add the onion and cook until translucent, stirring constantly. Add the garlic and cook for 2 minutes. Add the rice and cook just until the grains are coated with the oil. Add the water and cook, uncovered, over a medium heat until the liquid has been absorbed and small air holes appear on the top of the rice. Do not stir. Wrap the lid of the saucepan with a small terry cloth dish towel. Place the lid tightly over the saucepan so that none of the steam can escape. Set aside in a warm place for about 20 to 30 minutes, so that the rice can continue to cook and the grains expand.
- Stir the rice well before serving.
ARROZ CON CREMA RICE WITH SOUR CREAM
i saw this on the food net work, the best thing ive ever eaten , as a great side dish from mexico and thought i would like to try it so i went and found a recipe for it the sour cream needs overnight mingling
Provided by Dienia B.
Time P1DT1h
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- the day before make up the prepared sour cream.
- by combining all ingredients.
- for the rice
- bring water butter and salt to a boil.
- add rice
- reduce heat to very low cover
- cook 20 minutes
- put into lARGE BOWL
- COOL
- preheat oven to 350 degrees
- heat oil in skillet add onion and garlic.
- then add chillis stir 1 minute.
- when wilted
- cool.
- combine with rice
- mix in corn thats been thawed
- add 1 1/2 cups sour cream mixture
- and cheese jack chhese or mexican white cheese.
- pour mixture in 9x13 baking pan and bake through about 30 minutes dont brown it.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Arroz con crema de chile is a delicious and popular dish in Mexican cuisine. It is a rice dish cooked with a flavorful cream sauce made from roasted chillies that give it a spicy and smoky flavor. The dish has a creamy and rich texture and is often served as a side dish with grilled meats or as a main dish.
The Ingredients
The key ingredient in arroz con crema de chile is cooked rice. Long-grain white or basmati rice is the preferred choice for this dish as it has a firm texture that holds up well during cooking. The rice is usually cooked with a mixture of chicken broth and water to give it added flavor. The other essential ingredient is the cream of chillies sauce. This sauce is made by roasting fresh chillies and blending them with heavy cream, garlic, and onion. The cream sauce adds a creamy and spicy flavor to the rice and gives the dish a unique taste. Other ingredients that are often added to the dish include diced onion, garlic, diced tomatoes, and cilantro. These ingredients add flavor and depth to the dish.The Cooking Process
To make arroz con crema de chile, start by cooking the rice in a saucepan. Combine the rice, chicken broth, and water in a saucepan and bring to a boil over medium heat. Reduce the heat to low, cover the pot, and let the rice simmer until the liquid is absorbed and the rice is cooked. Remove from the heat and set aside. Next, prepare the cream sauce by roasting the chillies. You can use any type of chillies, but poblano chillies are the most commonly used in Mexican cuisine. Roast the chillies over an open flame or on a baking sheet until the skin is charred and blistered. Let them cool for a few minutes, then peel off the skin and remove the seeds. In a blender, combine the roasted chillies, heavy cream, diced onion, garlic, and salt. Blend until the mixture is smooth and creamy. In a separate pan, sauté diced onion and garlic until they are soft and fragrant. Add diced tomatoes to the pan and sauté for a few more minutes. Add the cream sauce to the pan and let it simmer for a few minutes. Finally, add cooked rice to the cream sauce and stir until well combined. Add chopped cilantro to the rice and serve immediately.Variations of Arroz con Crema de Chile
There are many variations of arroz con crema de chile. Here are a few popular variations:Arroz con crema de chile y queso
This variation adds shredded cheese to the cream sauce, giving it a rich and cheesy flavor. Use a mild white cheese such as queso blanco or queso fresco.
Arroz con crema de chile y pollo
This variation adds cooked chicken to the dish for added protein. Sauté diced chicken breast in a separate pan and add it to the rice and cream sauce mixture before serving.
Arroz con crema de chile y camarones
This variation adds shrimp to the dish for a seafood twist. Sauté the shrimp in a separate pan and add them to the rice and cream sauce mixture before serving.
Arroz con crema de chile vegetariano
For a vegetarian option, omit the chicken broth and replace it with vegetable broth. Use diced mushrooms or tofu instead of chicken for added protein.