ARROZ ROJO (MEXICAN RED RICE)
Authentic Mexican red rice. Easy to make! Use a different chile if you want milder or hotter rice.
Provided by Paulette
Categories Side Dish Rice Side Dish Recipes Spanish Rice Recipes
Time 50m
Yield 5
Number Of Ingredients 10
Steps:
- Grate tomatoes into a bowl using a box grater; discard tomato skins.
- Heat vegetable oil in a heavy skillet over medium-high heat and cook onion until translucent, stirring often, about 5 minutes. Stir garlic into onion and cook until fragrant, about 1 minute.
- Stir rice into onion mixture and cook, stirring often, until rice is lightly toasted, about 3 more minutes. Stir grated tomato, chicken broth, and tomato sauce into the rice. Bring mixture to a boil.
- Mix in jalapeno pepper, cilantro, and salt; reduce heat to low. Cover skillet and simmer until rice has absorbed the liquid, about 15 minutes. Do not lift the cover while the rice is cooking.
- Turn off heat and let rice stand covered for 8 minutes. Fluff with a fork before transferring rice to a serving dish.
Nutrition Facts : Calories 213.3 calories, Carbohydrate 35.1 g, Cholesterol 1.4 mg, Fat 6 g, Fiber 1.6 g, Protein 4.6 g, SaturatedFat 1.1 g, Sodium 108.7 mg, Sugar 2.9 g
MEXICAN RED RICE (ARROZ ROJO)
Provided by Marcela Valladolid
Categories side-dish
Time 50m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a large heavy saucepan, heat the vegetable oil on medium-high heat. Add the rice, onions and garlic. Saute until the rice has an opaque color and is fragrant, about 2 minutes. Add the chicken broth, tomato paste and salt. Mix well to incorporate evenly. Then add in the chile and cilantro sprig. Cover, reduce the heat to low, and simmer until rice is ready, about 30 minutes. Fluff with a fork and serve immediately.
ARROZ ROJO (MEXICAN STYLE RED RICE)
A delicious and colorful side dish to accompany Mexican meals.This is flavored with tomato like arroz a la mexicana but it omits the vegetables that are usually found in it.Steps 1-3 are optional and may be skipped -see recipe #493472 Arroz Blanco (Mexican Style White Rice) for further details.This recipe is from the cookbook Frida's Fiesta
Provided by strangelittlebeast
Categories Rice
Time 1h50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cover the raw rice in very hot water and set aside to soak for 15 minutes.
- Drain the rice and rinse under cold water.
- Drain the rice thoroughly and spread out to dry on a towel or large baking sheet in a ventilated area.Let dry about an hour.
- Meanwhile,place the tomato,onion,garlic,and pepper in a blender and blend to a smooth puree,adding a little bit of the chicken broth if necessary.
- Heat the oil in a medium pot over medium heat.When the oil is hot,add the rice and cook,stirring,for a few minutes,lowering the heat slightly to keep it from burning.When the rice is well coated in oil and sounds like sand when stirred,add the tomato puree.Cook,stirring occasionally,until the puree is slightly thickened.
- Add the celery,parsley,broth,and lime juice.Add a little salt to tste ,if desired(you may want to omit the salt if the broth is well seasoned).
- Bring to a boil.Cover the pot,and lower the heat to low.Cook for 20 minutes,or until the rice is tender and has absorbed all of the liquid.
- Serve hot.
Nutrition Facts : Calories 262.4, Fat 7.3, SaturatedFat 2.7, Cholesterol 6.1, Sodium 263.5, Carbohydrate 42.9, Fiber 2.5, Sugar 2.4, Protein 5.6
RED ACHIOTE MEXICAN RICE
Make and share this Red Achiote Mexican Rice recipe from Food.com.
Provided by Mexi-Rosie
Categories White Rice
Time 40m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Rinse rice and drain well.
- Set apart.
- Process in blender the onion, garlic and achiote in some of the chicken broth (about a cup).
- Heat oil in a skillet and fry rice on medium heat until lightly brown.
- Add the processed liquid and let it reach boiling point.
- At this point add half of the broth (hot) Simmer covered until broth is consumed.
- Fluff rice with a fork from the edges to the center.
- Add the other half of the hot broth, the lime juice, and season with salt or powdered bouillon.
- Lower heat, cover and cook for about 15 more minutes.
- Fluff it again from the edges to the center.
- Uncover just to add the cilantro sprig.
- Cover again and let it stand to finish steaming and absorb the cilantro's flavor.
- Garnish with poblano strips.
MEXICAN RED RICE
Provided by Ingrid Hoffmann
Categories side-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Heat the oil in a medium saucepan over medium-high heat. Add the onions and garlic and cook until the onion is soft, about 2 minutes. Add the rice, achiote powder, and bay leaf. Cook and stir until the rice is opaque, about 2 minutes,
- Add the tomatoes and broth, stirring to combine. Bring to a boil, then reduce the heat to medium-low. Cook until the liquid evaporates to just below the level of the rice, about 10 minutes. Reduce the heat to the low, cover, and cook until the rice is tender, about 20 to 25 minutes. Uncover, fluff with a fork and serve with Chocolate Chicken Mole, if desired.
MEXICAN RED BEANS & RICE
This is one of Jeanne Lemlin's recipes (from her wonderful cookbook "Quick Vegetarian Pleasures") that I have adapted a little to my taste. It is one of my favorite quick and healthy weeknight meals. It tastes good with or without the sour cream, and also is good with a sprinkling of cheddar cheese on top. It makes great leftovers and is good for work lunches.
Provided by dahlia
Categories Lunch/Snacks
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- In medium saucepan, combine rice, water, vegetable oil and salt; cover and bring to boil.
- Reduce to simmer and cook rice (without lifting lid) for 45 minutes for brown rice or 20 minutes for white rice, or until water is absorbed and rice starts to stick slightly to pot.
- During the last 15 minutes that rice cooks, prepare bean mixture.
- Heat olive oil in large skillet over med-high heat.
- Add onions& saute for approx.
- 10 minutes or until translucent and soft.
- Sprinkle the chili powder over onions in pan and cook for 1 minute, stirring constantly.
- Add beans, salsa and water to pan and cook for approx.
- 5 more minutes, until mixture is hot.
- To serve, spread bean mixture on top of mound of rice; top with dollop of sour cream and garnish with parsley, if desired.
MEXICAN RED BEANS AND RICE
Make and share this Mexican Red Beans and Rice recipe from Food.com.
Provided by LI Girl
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook rice according to package directions.
- To prepare the beans, heat olive oil in a large skillet over medium high heat.
- Add onions and saute until tender (about 10 minutes).
- Sprinkle on chili powder and cook 1 minute, stirring frequently.
- Add beans, salsa, and water and cook about 5 minutes.
- Serve beans over rice, with sour cream on top.
MEXICAN RED RICE
Steps:
- Preheat the oven to 350 degrees. Heat the oil in a medium heavy saucepan or skillet over medium low heat. Saute the rice, stirring constantly, until golden and crackling, about 5 minutes. Add the onions and Serranos and cook until the onions just soften. Then add the garlic and saute until the aroma is released. Pour in the stock or water and the tomato salsa, mixing well to combine. Transfer to a 4 quart baking dish or casserole. Cover with foil and bake until the liquid is absorbed and the rice is tender, 30-40 minutes. Stir and serve hot.
- Heat the vegetable oil in a medium skillet over moderate heat. Cook the onions until soft, about 10 minutes. Transfer to a food processor fitted with the metal blade, or a blender. Add the remaining ingredients except salt and puree, in batches if you are using a blender, until smooth. Pass through a medium strainer, pressing with a spatula or wooden spoon to push through as much pulp as possible. Pour into a saucepan, and add the salt. Bring to a boil, reduce to a simmer and cook, uncovered, 20 minutes. Adjust seasoning and serve as dipping sauce for chips or use in other recipes.
TRADITIONAL MEXICAN RED RICE
I use this recipe when I want to make a quick yet delicious Mexican Rice. It's my dad's favorite rice and even tastes great reheated in the microwave the next day. From Williams Sonoma: Mexican
Provided by cookiedog
Categories Medium Grain Rice
Time 45m
Yield 5-6 serving(s)
Number Of Ingredients 11
Steps:
- Put the tomatoes, onion, and garlic in a blender and process until smooth. Set aside.
- In a saucepan over medium-high heat, heat the oil. When hot, add the rice and stir until it just starts to change color, about 1 minute. Do not allow it to brown. Add the tomato mixture,and stir gently to blen. Add 2 cups hot water, the peas, corn, carrot, chiles, cilantro, and 1 1/2 teaspoons sea salt. Bring to a boil, shaking the pan to mix the ingredients. Reduce the heat to low Taste the broth and add more sea salt if needed, then cover and cook for about 10 minutes.
- Uncover and stir carefully so that all of th eroth is mixed in (most will have been absorbed). recover and cook until all the broth is absorbed, about 10 minutes longer. Remove from the heat and let stand, covered, for 10 minutes. Before serving, remove the cilantro and chiles and fluff the rice with a fork.
Nutrition Facts : Calories 206.6, Fat 3.3, SaturatedFat 0.5, Sodium 16.2, Carbohydrate 40.2, Fiber 3.5, Sugar 4.1, Protein 4.5
MEXICAN TAKE-OUT ARROZ ROJO (RED RICE)
We bet the dishwashers in Mexican restaurants see a lot of rice go through their station. It must win the contest for the dish most frequently served, but least eaten. That's because it's usually mushy and flavorless, like it's just holding a spot on your plate where you can plant the parsley garnish you're also not going to eat. Our version, with rice cooked to perfection in spiced tomato stock, is so good it could be the star of the plate. It also makes a great vegetarian addition to burritos. From the Take-Out Menu Cookbook.
Provided by TxGriffLover
Categories Long Grain Rice
Time 1h5m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 350º.
- Heat the oil in a large, heavy saucepan set over medium heat. Add the onion, chiles, and garlic and saute until translucent, about 5 minutes, stirring constantly. Add the rice and cook until it begins to turn golden brown, about 5 more minutes.
- Meanwhile, combine the tomatoes, salt, and lime juice in a blender and puree.
- Add the tomato puree and 1 1/2 cups water to the saucepan and stir to combine. Transfer the rice to a 4-quart baking dish or casserole, and cover with foil.
- Bake for 35-45 minutes, or until the liquid is absorbed and the rice is tender. Remove from the oven and let rest for 10 minutes. Fluff with a fork and serve hot.
- Note: Leftover rice can be reheated in a microwave.
Nutrition Facts : Calories 325.9, Fat 5.8, SaturatedFat 0.8, Sodium 445.6, Carbohydrate 61.7, Fiber 2.5, Sugar 3.6, Protein 6.1
HOMEMADE MEXICAN RED RICE
Make and share this Homemade Mexican Red Rice recipe from Food.com.
Provided by Nateskawaii
Categories Long Grain Rice
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Brown rice in frying pan with vegetable oil.
- Add the can of tomato sauce, onion slices and all of seasonings.
- Add 2 cups of water.
- Stir gently and taste the broth to make sure spices and salt are enough for you.
- Cook on medium heat. When rice is almost done cover with plate and turn off heat to finish cooking.
Nutrition Facts : Calories 225.9, Fat 4, SaturatedFat 0.6, Sodium 303.1, Carbohydrate 43, Fiber 1.7, Sugar 3.1, Protein 4.4
MEXICAN RED RICE
Stir fresh tomato salsa into your cooked basmati to create John Torode's fresh South American side
Provided by John Torode
Categories Dinner, Side dish
Time 17m
Number Of Ingredients 4
Steps:
- In a medium saucepan, combine basmati rice and salsa. Heat for 2-3 mins, then add stock. Mix together, bring to the boil, then cover and simmer over a very low heat. Cook for 10-12 mins or until the rice is tender. Serve scattered with coriander.
Nutrition Facts : Calories 270 calories, Fat 1 grams fat, Carbohydrate 54 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.5 milligram of sodium
MEXICAN STYLE RED BEANS & RICE
This slow cooker dish is full of a variety of flavors! I wanted to create a new dish to put on a Mexican buffet using some leftover white rice. We love traditional southern red beans and rice, so I decided to add a few Mexican ingredients and see what it would turn out like. We immediately loved the spiciness the taco seasoning...
Provided by Mary Shivers
Categories Beef
Time 6h10m
Number Of Ingredients 13
Steps:
- 1. Drain and rinse beans then place in a 5-6 quart slow cooker. Stir in next 10 ingredients.
- 2. Cover and cook on high for 4-5 hours or until beans are tender.
- 3. Add smoked sausage and rice. Cover and cook on low for 1 hour more.
- 4. Ladle into bowls to serve. Garnish as desired. Serves 8.
MEXICAN RED RICE
Make and share this Mexican Red Rice recipe from Food.com.
Provided by connie1615
Categories White Rice
Time 35m
Yield 4 cups, 6-8 serving(s)
Number Of Ingredients 8
Steps:
- heat oil in a high sided saute pan,on medium heat.
- add rice and brown slowly.
- put remaining ingredients into blender and blend until smooth.
- water to rice ratio should be 41/4 cups tomato puree to 2 cups rice.
- once rice is browned, add tomato puree.
- stir a few times til blended, bring to a boil.
- turn down heat to low/simmer, put top on pan.
- DO NOT STIR, this will make it mushy.
- once water has evaporated it is done, about 25-30 minutes.
Nutrition Facts : Calories 316.2, Fat 9.6, SaturatedFat 1.3, Sodium 781.2, Carbohydrate 51.7, Fiber 1.4, Sugar 1.3, Protein 4.9
MEXICAN RED RICE
This is yummy! To me this tastes better than the rice you get as a side dish at so many mex restaurants. From Texascooking.com
Provided by Jessica K
Categories White Rice
Time 35m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat the oil in a heavy skillet. Add the rice and stir over medium-high heat until rice is golden brown.
- Add the garlic and chopped onion, and sauté until the onion just begins to brown.
- Add the tomatoes, tomato sauce, chicken broth, chili powder and salt, lower heat and cover.
- Simmer for 20 to 25 minutes until all liquid is absorbed. Remove from heat and allow to sit, covered, for 5 minutes. Fluff with a fork and serve.
Nutrition Facts : Calories 189, Fat 5.3, SaturatedFat 0.8, Sodium 638.9, Carbohydrate 31.5, Fiber 2.1, Sugar 3.2, Protein 4.1
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