Best Arroz Con Crema De Chile Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

ZARELA'S FAMOUS CREAMY RICE CASSEROLE FROM AARON SANCHEZ



Zarela's Famous Creamy Rice Casserole from Aaron Sanchez image

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

4 cups water
2 cups converted rice
1 tablespoon butter
2 teaspoons salt
1 cup sour cream
1/4 cup chopped onion
1/4 cup chopped cilantro
2 tablespoons lard or 2 tablespoons vegetable oil
2 poblano chiles, roasted, peeled and deveined
1/2 cup chopped onion
1 garlic clove
1 (16 ounce) can corn
1/2 lb grated white cheddar cheese

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 RICE WITH SOUR CREAM



Arroz Con Crema Rice With Sour Cream image

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

4 cups water
1 tablespoon butter
2 teaspoons salt
2 cups rice, converted
2 tablespoons vegetable oil
1/2 cup onion, finely diced
1 garlic clove, minced
2 poblano peppers, roasted, peeled, seeded, deviened, diced
10 ounces frozen corn, thawed
1/2 cup white cheese, shredded
1 1/2 cups sour cream, prepared
2 cups sour cream
1/2 cup onion, diced
1 garlic clove, minced
2 teaspoons cilantro, fresh, finely chopped
1/2 teaspoon salt

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.

ARROZ CON CHILE VERDE (GREEN CHILE RICE)



Arroz Con Chile Verde (Green Chile Rice) image

Make and share this Arroz Con Chile Verde (Green Chile Rice) recipe from Food.com.

Provided by Sandy in Oklahoma

Categories     Rice

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 7

1 cup chicken broth (water can be used)
1 cup monterey jack cheese, cubed
1 cup instant rice
2 cups sour cream
1 teaspoon salt
1 (4 ounce) can chopped green chilies
1/4 teaspoon garlic powder

Steps:

  • Bring broth to boil in medium saucepan.
  • Add rice to water and stir. Remove water from heat, cover and let stand for 3 minutes.
  • Add all remaining ingredients to rice and place in a 2-quart, greased, casserole dish.
  • Bake at 350 degrees for 20 minutes.

Nutrition Facts : Calories 292.9, Fat 21.2, SaturatedFat 12.5, Cholesterol 56.6, Sodium 677.3, Carbohydrate 17.4, Fiber 0.6, Sugar 3.9, Protein 8.7

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

Fettuccine Alfredo_image Fettuccine Alfredo

Pecan Roll-Ups_image Pecan Roll Ups

Roasted Root Vegetables_image Roasted Root Vegetables

Creamy Portobello Soup_image Creamy Portobello Soup

Vegan Coconut Vegan Coconut "Bacon"

Burger for a Bunch_image Burger for a Bunch

Italian Black Bean Salsa_image Italian Black Bean Salsa

Ash-e Anar (Persian Pomegranate Soup)_image Ash e Anar (Persian Pomegranate Soup)

LIGHT CRISP WAFFLES_image LIGHT CRISP WAFFLES

Spicy Curried Vegetables_image Spicy Curried Vegetables

Keto Cheesy Chicken Zucchini Casserole_image Keto Cheesy Chicken Zucchini Casserole

Cheesy Ham, Potato and Corn Chowder_image Cheesy Ham, Potato and Corn Chowder

Ellen's Chicken Stew_image Ellen's Chicken Stew

Saute of Summer Salad_image Saute of Summer Salad

Ginger Chili Pepper Semifreddo_image Ginger Chili Pepper Semifreddo

GRILLED SLICED APPLES WITH MASCARPONE SYRUP CREAM SAUCE_image GRILLED SLICED APPLES WITH MASCARPONE SYRUP CREAM SAUCE

Pepper Jack Potato Casserole_image Pepper Jack Potato Casserole

SEAFOOD STUFFING LIKE JOE'S CRAB SHACK:_image SEAFOOD STUFFING LIKE JOE'S CRAB SHACK:

Brochetas de carne de res a la marinada_image Brochetas de carne de res a la marinada

Pork Essentials: Oven-Baked Yummy Pork Butt_image Pork Essentials: Oven Baked Yummy Pork Butt

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.

    Conclusion

    Arroz con crema de chile is a delicious and versatile dish that can be enjoyed as a side dish or as a main course. It is easy to prepare and can be customized to suit different tastes and dietary needs. Whether you prefer it spicy or mild, with chicken or shrimp or without, arroz con crema de chile is a great addition to your Mexican cuisine repertoire.

1. Understand the Basics: Arroz Con Crema de Chile

Arroz con crema de chile, or rice with creamy chile, is a classic Mexican dish that has become a favorite throughout the world. As the name suggests, the recipe mainly comprises of rice, cream, and chiles, along with a few other supporting ingredients. But to make the dish perfectly, you need to follow specific tips and techniques.

2. Choose the Best Rice Grain

The first step to make arroz con crema de chile is the choice of rice grain. Instead of using short-grain rice, as is commonly used in dishes like sushi, you should opt for long-grain rice, like Basmati or Jasmine. Both these varieties have a nutty flavor and distinct aroma that will enhance the overall taste of the dish.

3. Cook the Rice Just Right

One of the most important aspects of making arroz con crema de chile is to cook the rice perfectly. To do so, first, rinse the rice thoroughly in cold water until the water runs clear. Soak the rinsed rice for at least 30 minutes before adding it to the pot of boiling water. The ideal proportion of rice to water is 1:2. Once the water boils, reduce the heat and cover the pot with a lid. After 10-12 minutes, the rice should be perfectly cooked with the grains separated and fluffy.

4. Choose the Right Type of Chiles

Another defining aspect of this recipe is the choice of chiles. Ideally, arroz con crema de chile is made with poblano chiles, which are milder but have a unique flavor. You can also use Anaheim or jalapeno chiles if you can't find poblano chiles. However, make sure to remove the seeds and the inner membranes of the chiles to reduce the heat.

5. Roast the Chiles Carefully

Roasting the chiles is a crucial step in this recipe as it brings out the flavor and enhances the aroma. To roast the chiles, place them directly over the flame of a gas stove or under the broiler in an oven. Roast them until the skin turns black and blistered on all sides. Once roasted, transfer the chiles into a plastic bag or a covered container and let them rest for 10-15 minutes. The steam will soften the skin and make it easier to remove it.

6. Blend the Chiles with Cream

To make the creamy sauce for the rice, you need to blend the roasted chiles with heavy cream. Add the roasted chiles, cream, and a pinch of salt to a blender and mix until smooth. However, make sure not to over blend, as it may make the sauce too thin.

7. Sauté the Onion and Garlic

The recipe also calls for sautéed onion and garlic, which add a depth of flavor to the dish. For this, heat a tablespoon of olive oil in a pan and add chopped onion and garlic. Cook until the onion turns translucent and the garlic is fragrant. Do not let them brown.

8. Add the Creamy Chili Sauce to the Rice

Once the onion and garlic are cooked, add the blended creamy chile sauce to the pan and stir well. Add the cooked rice to the pan and mix the rice with the sauce until the grains are coated evenly. Cook for a few minutes until the rice absorbs the sauce and becomes creamy.

9. Serve Hot with Garnishes

Arroz con crema de chile is traditionally served hot with garnishes like chopped cilantro, crumbled cheese, or diced tomatoes. You can choose the garnishes of your liking and add them to the top of the dish right before serving. The garnishes add a pop of color, texture, and flavor to the creamy and mildly spicy dish.
In Conclusion
Arroz con crema de chile is a classic dish that is easy to make once you familiarize yourself with the basics. The recipe uses simple ingredients like rice, cream, and chiles but yields a flavorful and satisfying dish. By following the tips mentioned above, you can make a perfect arroz con crema de chile that will impress your family and friends.

Related Topics