Arroz Rojo With Beef Recipes
ARROZ ROJO (RED RICE)
Also known as arroz Mexicano, these tomato-slicked grains of rice taste amazing alongside beans, tacos, enchiladas and just about any spread of meat, seafood and vegetables. Esteban Castillo, the author of the "Chicano Eats" cookbook and blog, toasts the rice in garlicky oil first to give the final dish an even richer flavor. A simple spice blend does, too.
Provided by Genevieve Ko
Categories grains and rice, main course
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- In a small bowl or measuring cup, stir together the chicken stock, tomato paste, onion powder, coriander, cumin and pepper.
- In a large skillet, heat the oil over medium. Add the garlic and rice, and cook, stirring frequently, until the rice is fragrant and lightly toasted, 3 to 4 minutes. Pour the stock mixture into the skillet and bring to a full boil. Stir in the mixed vegetables, then reduce the heat to low, cover with a tight-fitting lid and cook until the rice has absorbed all of the liquid, 15 to 20 minutes.
- Turn off the heat and let the rice sit, covered, to steam for another 15 minutes. Uncover and let the steam release for 5 minutes, then fluff with a fork. Season with salt to taste. Serve alongside your favorite dishes.
ARROZ ROJO
A great recipe for Mexican style rice in tomato sauce. This is an excellent side dish for the Slow Cooker Pozole I posted earlier.
Provided by MAJORGSP
Categories Side Dish Rice Side Dish Recipes Spanish Rice Recipes
Time 1h
Yield 5
Number Of Ingredients 9
Steps:
- Heat the lard in a large heavy skillet over medium-high heat. Add the rice, and stir until rice is toasted. Add the garlic and onion; cook and stir until the onion just begins to brown. Stir in the tomatoes, tomato sauce, chicken broth, chili powder and salt. Bring to a boil, then reduce heat to low, cover, and cook for 20 to 25 minutes, or until rice is tender. Let stand for 5 minutes, covered, before serving.
Nutrition Facts : Calories 217 calories, Carbohydrate 37.2 g, Cholesterol 4.9 mg, Fat 6.1 g, Fiber 2.9 g, Protein 4.2 g, SaturatedFat 2.2 g, Sodium 503.6 mg, Sugar 3.7 g
ARROZ ROJO WITH BEEF
My kids love the pre-packaged "helper" meals, but I'm not crazy about the cost or the mystery ingredients. This recipe from Swanson is a homemade version of those. I've submitted the recipe as I received it, but we found it pretty bland - so we do add salt, pepper and crushed red pepper, along with fresh chopped garlic instead of the garlic powder.
Provided by Pinay0618
Categories Low Cholesterol
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook the beef, onion and pepper in a 10-inch skillet over medium-high heat until the beef is well browned, stirring often to separate the meat. Pour off any fat.
- Stir the stock, tomato sauce, chili powder and garlic powder in the skillet and heat to a boil. Stir in the rice. Reduce the heat to low. Cover and cook for 20 minutes or until the rice is tender. Serve with the cheese and sour cream, if desired.
Nutrition Facts : Calories 330.7, Fat 9.5, SaturatedFat 3.7, Cholesterol 55.3, Sodium 720.6, Carbohydrate 38.4, Fiber 3, Sugar 5, Protein 22.3
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
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