Best Tasty Rice Arroz Saboroso Recipes

Arroz Brasileiro (Brazilian Rice) image

Provided by Enjolinfam

Categories Rice

Time 40m

Yield 6 serving(s)

Number Of Ingredients 8

1/4 cup olive oil
2 onions, finely chopped
1 1/2 cups rice
3 cups hot chicken broth (to make this vegetarian or vegan I use 3 cups hot water and 3 full tsp of Mckays Vegan Chicken seaso)
10 ounces Italian plum tomatoes, canned drained and chopped
salt, to taste
cilantro, to garnish
tomatoes, wedges to garnish

Steps:

Heat oil in a saucepan over medium heat. Add onions and saute until transparent.
Add rice and cook, stirring constantly, until grains are coated with oil and rice is hot (about 3 minutes).
Add broth, tomatoes, and salt, and bring to a boil.
Reduce heat to very low. Cover and cook until done, about 20 minutes.
Garnish with cilantro and tomatoes.

Foolproof Mexican Rice (

Provided by Marcela Valladolid

Time 36m

Yield 6 to 8 servings

Number Of Ingredients 11

3 vine-ripened tomatoes
2 cups chicken broth, plus more as needed
1 tablespoon olive oil
1 large chopped onion
1 large finely diced carrot
1 large garlic clove, minced
2 cups medium-grain rice
2 teaspoons salt
1 bay leaf
1 whole serrano chile
1/4 cup fresh or frozen peas, thawed

Steps:

Cut the tomatoes in half, and remove the seeds. Add the tomatoes and 2 cups of broth to a blender and puree. Strain into a bowl and reserve the liquid. Add enough extra broth to make 4 cups of liquid.
In a large saucepan, heat the oil over medium-high heat. Add the onion and carrots and saute for 4 minutes until the onion is translucent. Add the garlic and saute for 1 minute. Stir in the rice and cook until slightly toasted, about 3 minutes. Add the tomato broth mixture, stir and bring to boil. Add the salt, bay leaf, and the serrano chile. Reduce the heat, cover and simmer until the rice is tender, about 20 minutes. Remove the pan from heat. Scatter the peas over the top of the rice, cover, and let the rice stand 5 minutes. Fluff the rice with a fork, transfer to a serving bowl and serve.

Mexican Red Rice (Arroz Rojo) image

Provided by Marcela Valladolid

Categories side-dish

Time 50m

Yield 4 servings

Number Of Ingredients 9

1 tablespoon vegetable oil
1 cup long grain white rice
1/3 cup finely chopped white onion
1 clove garlic, minced
2 1/4 cups chicken broth
3 tablespoons tomato paste
1 1/4 teaspoon kosher salt
1 serrano chile
1 fresh cilantro sprig

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.

Tasty Rice (Arroz saboroso) image

Provided by Doreen Fish @dfish

Categories Rice Sides

Number Of Ingredients 10

2 tablespoon(s) butter
1 - large onion finely chopped
1 - large clove garlic, minced
1 - large carrot, finely chopped
1 - sweet red or green pepper, seeded, cored and diced
3 cup(s) chicken stock or water
1/2 teaspoon(s) salt
1/4 teaspoon(s) ground allspice (the secret ingredient in this tasty rice!!
1 - dash of piri-piri or tabasco sauce
1 cup(s) short or long grain rice

Steps:

I a large heavy saucepan or dutch oven, melt the butter over med-high heat;, cook the onion, carrot, pepper and garlic, stirring occasionally for 3 - 5 minutes until softened.Pour in stock, cover and bring to a boil. Stir in salt, allspice, piri piri sauce and rice.. Cover and return to boil. Reduce heat to low and cook till all liquid evaporates. Remove from heat and fluff with a fork. Serve.
I didn't have any peppers today so left it out ...just as good with just the carrots , garlic and onions.