Mexican Rice recipes

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the vegetable broth is posted separately.

 

* Exported from MasterCook *

 

Mexican Green Rice (arroz Verde)

 

Recipe By :Nancy Zaslavsky

Serving Size : 4 Preparation Time :0:00

Categories : Grains Side Dish

Vegan

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup medium-grain white rice

2 cups Basic Vegetable Broth or water

1 small white onion -- chopped

2 garlic cloves -- chopped

1/4 cup chopped flat-leaf parsley leaves

1/4 cup chopped cilantro leaves

4 spinach leaves -- chopped

1 1/2 tablespoons vegetable oil

1/4 scant teaspoon kosher salt -- to taste

4 grinds of black pepper

 

Rinse the rice under running water until the starches run clear. Drain well,

then shake the strainer to rid the rice of all moisture.

 

Put 1/4 cup of the broth, plus the onion, garlic, parsley, cilantro, and

spinach in a blender container and puree. Heat the oil in a large saucepan

(with cover). Add the rice and stir, coating the grains with oil until the rice

is just beginning to cook and change color. Add the blender contents to the

sizzling rice.

 

Meanwhile, bring the remaining broth to a boil. Add it to the rice. Add the

salt and pepper. Cover, turn down the heat, and simmer for 25 minutes. Turn off

the heat and let the rice sit undisturbed for 10 minutes before removing the

cover. Fluff with a fork before serving.

 

Cuisine:

" Mexican "

Source:

" Meatless Mexican Home Cooking p. 121 "

S(Formatted by):

" Nancy Braswell "

Copyright:

" St. Martin's Press, 1997 "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 253 Calories (kcal); 6g Total Fat; (19% calories from fat); 4g

Protein; 46g Carbohydrate; 0mg Cholesterol; 382mg Sodium

Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1

Fat; 0 Other Carbohydrates

 

NOTES : Green rice gets its color from the addition of various herbs and

greens. Spinach, cilantro, and flat-leaf parsley are easy-to-find greenery, yet

a slew of others all work fine. Use what's at hand. You won't need much to get

the right color for this special-occasion rice.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Mexican Red Rice (arroz Rojo)

 

Recipe By :Nancy Zaslavsky

Serving Size : 4 Preparation Time :0:00

Categories : Grains Side Dish

Vegan

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup medium-grain white rice

1 1/2 tablespoons vegetable oil

1/4 cup finely chopped onion

1 garlic clove -- finely chopped

2 tomatoes -- blanched, skinned, chopped

1/4 scant teaspoon kosher salt (adjust to tast

4 grinds of black pepper

1 jalapeno or serrano chile -- slit down the side

2 cups Basic Vegetable Broth or water

 

Rinse the rice under running water until the starches run clear. Drain well,

then shake the strainer to rid the rice of all moisture.

 

Heat the oil in a large saucepan (with cover) and saute' the onion until

transparent. Add the garlic and cook until golden. Add the rice and stir,

coating the grains with oil. Continue to stir until the rice is just beginning

to cook and change color.

 

Add the tomato puree to the sizzling rice. Add the salt and pepper. Add the

whole chile and the hot broth, bring to a boil, cover, turn down the heat, and

simmer for 25 minutes. Turn off the heat and let the rice rest for 10 minutes

before removing the cover. Fluff the grains with a fork. Remove the chile

before serving.

 

Cuisine:

" Mexican "

Source:

" Meatless Mexican Home Cooking p. 119 "

S(Formatted by):

" Nancy Braswell "

Copyright:

" St. Martin's Press, 1997 "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 256 Calories (kcal); 6g Total Fat; (20% calories from fat); 4g

Protein; 47g Carbohydrate; 0mg Cholesterol; 379mg Sodium

Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1

Fat; 0 Other Carbohydrates

 

Serving Ideas : Many people add a few tablespoons each of fresh peas and dic

 

NOTES : Mexican red rice is the ubiquitous rice served in homes and fondas with

comida, either as a separate dish after a simple brothy soup, or before, or

with, the main dish. Red rice has all the flavors of Mexico, and can be labeled

as comfort food for the entire population.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Yucatan Yellow Rice (arroz Amarillo)

 

Recipe By :Nancy Zaslavsky

Serving Size : 4 Preparation Time :0:00

Categories : Grains Side Dish

Vegan

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup medium-grain white rice

1 1/2 tablespoons vegetable oil

1/4 onion -- cut into 4 slices

3 thick slices red bell pepper

3 thick slices green bell pepper

1/2 medium tomato -- coarsely chopped

1/2 teaspoon bijol coloring -- or

1 teaspoon turmeric -- or

1 tablespoon achiote paste (rounded)

1/4 scant teaspoon kosher salt (adjust salt to

8 grinds of black pepper

1 1/2 cups Basic Vegetable Broth or water

 

Rinse the rice under running water until the starches run clear. Drain well,

then shake the strainer to rid the rice of all moisture.

 

Heat the oil in a large saucepan (with cover). Add the onion, bell pepper, and

tomato. Cook until golden. Add the rice and stir, coating the grains with oil.

Continue to stir until the rice is just beginning to cook and change color. Add

the Bijol or turmeric, salt, and pepper to the rice. Add the hot broth, bring

to a boil, cover, turn down the heat, and simmer for 25 minutes. Turn off the

heat and let the rice rest for io minutes before removing the cover. Fluff the

grains with a fork before serving.

 

Cuisine:

" Mexican "

Source:

" Meatless Mexican Home Cooking p. 120 "

S(Formatted by):

" Nancy Braswell "

Copyright:

" St. Martin's Press, 1997 "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 241 Calories (kcal); 6g Total Fat; (21% calories from fat); 4g

Protein; 43g Carbohydrate; 0mg Cholesterol; 282mg Sodium

Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat;

0 Other Carbohydrates

 

NOTES : The color of this rice is wonderful - especially with the addition of

red and green pepper slices. Bijol coloring powder (Bijol can be purchased in

Latino and Caribbean markets) adds the bright yellow that gives this rice the

regional stamp of the Yucatan peninsula, but you can substitute turmeric or 1

tablespoon achiote paste for Bijol.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0