Arroz Cremoso Creamy Rice Casserole Recipes

CREAMY RICE AND BEANS IN THREE CLASSIC FLAVORS

Steps:

• Roast the chiles over an open flame or close up under a preheated broiler, turning them regularly, until evenly blackened and blistered, about 5 minutes for open flame, 10 minutes for the broiler. Place in a bowl, cover with kitchen towel and cool until handleable. Rub off the blackened skin, pull out the seed pod and scrape out the seeds. Rinse briefly to remove any stray seeds and bits of blackened skin. Cut into 1/4-inch pieces.
• Measure the olive oil into a rice cooker and add the onion. Set the lid in place and cook, stirring from time to time, for about 10 minutes or until the rice cooker turns to "keep warm" mode-the onions should be translucent and beginning to brown. If using a pressure cooker, cook the onion in it.
• Add the rice to the rice cooker and stir it with the onion for a minute. Stir in the broth, roasted chiles and salt (1/2 teaspoon if using salted broth, 1 teaspoon if using unsalted broth). If making the smoky red chile version, stir in the chipotle, canning liquid and paprika. If making the garlicky tomato version, stir in the rehydrated tomatoes and roasted garlic.
• For all versions, cover the rice cooker, once again turn it to "cook" and let the rice cook for 10 minutes. Stir the mixture thoroughly, re-cover and cook for 10 minutes more. (For the pressure cooker, set over medium heat, time 7 minutes once full pressure is reached, then do a quick release.) Turn off the rice cooker. The rice will look soupy, but the grains should be cooked through and firm; the creamy rice will thicken considerably as you finish the recipe. (If you're craving a bit more richness, stir in a couple tablespoons melted butter or olive oil.)
• If making the herby green chile version, stir in the herbs (or Green Chile Adobo).
• Stir in the beans and cheese, then taste and add a little more salt if it needs it. Serve in warm, shallow bowls or pasta bowls, sprinkled with a little extra cheese.
• Green Chile Adobo:
• Set a large (10-inch) skillet over medium heat and lay in 1/2 head of garlic (separated into cloves but not peeled) and 4 to 5 fresh serrano chiles (stems removed). Roast, turning regularly, until soft and browned in spots, about 10 minutes for the chiles and 15 for the garlic. Cool, slip off the garlic's husks and give it all a rough chop (no need to remove the chile seeds). In a blender or food processor, combine the garlic and chiles with 1 large bunch cilantro, 1 large bunch flat-leaf parsley, 1 cup olive oil and 2 generous teaspoons salt. Process, stopping to scrape down the sides if necessary, until nearly smooth (it should look a little like pesto).

ZARELA'S FAMOUS CREAMY RICE CASSEROLE FROM AARON SANCHEZ

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.

CREAMY RICE CASSEROLE

Steps:

• preheat oven to 350. grease a baking dish.
• warm the butter in a skillet over medium heat.
• add the onion and saute till soft. stir in the corn and chile and cook for about 5 minutes.
• transfer the corn and chile mixture to a large bowl.
• stir in the rice and remaining ingredients.
• spoon the mixture into the baking dish and bake, covered for 25 minutes.
• uncover and bake for 5 minutes more.
• serve warm.

ARROZ CON CREMA RICE WITH SOUR CREAM

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 CREMOSO (CREAMY RICE CASSEROLE)

Steps:

• SAUCE: mix all ingredients.
• Mix rice, ham and cheese and put in a buttered glass casserole. Pour sauce over it, being sure to cover the rice thoroughly.
• Bake it in a 350 F oven for about 10-15 minutes, just enough time to be sure the cheese has melted.