Cherry Almond Rice Mexicana Recipes

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CHERRY ALMOND RICE MEXICANA



Cherry Almond Rice Mexicana image

Provided by Sandra Lee

Categories     dessert

Time 25m

Yield 4 servings

Number Of Ingredients 6

1 (15-ounce) can pitted cherries
2 cups instant brown rice
1/2 teaspoon salt
2 teaspoons chili powder
2 tablespoons semisweet chocolate chips
1/4 cup chopped almonds, toasted

Steps:

  • Drain canned cherries, reserving juice. Coarsely chop enough cherries for 1/2 cup and set aside. Save remaining cherries for another use.
  • In a medium saucepan, add reserved cherry juice (approximately 2/3 cup) plus enough water to equal 2 cups. Bring to a boil over medium-high heat. Stir in remaining ingredients, except chopped almonds. Cover and reduce heat to a simmer for 10 minutes.
  • Remove from heat and stir in toasted chopped almonds. Serve.

HUARACHE A LA MEXICANA



Huarache a la Mexicana image

Provided by Food Network

Categories     main-dish

Time 3h10m

Yield 12 servings

Number Of Ingredients 20

2 pounds masa harina
2 ounces all-purpose flour
1 liter warm water
12 ounces Refried Beans, recipe follows
Vegetable oil
2 pounds shredded Oaxaca cheese
1/2 ounce ground cumin
1/2 ounce ground garlic
1/2 ounce ground black pepper
2 ounces bitter orange juice seasoning
All-purpose seasoning
12 cactus paddles, spines removed
12 jalapenos
24 to 36 sweet onions, such as Vidalia
6 pounds skirt steak, sliced
5 pounds pinto beans
18 ounces vegetable oil
1 onion (1/2 whole, 1/2 diced)
2 ounces salt
4 ounces chicken bouillon

Steps:

  • Combine the masa harina, all-purpose flour and water in a large bowl and stir until a smooth dough forms. Knead in the bowl until very smooth but not sticky, about 2 minutes.
  • Form the dough into 12 equal portions and push a small hole into each. Insert 1 tablespoon of Refried Beans into each of the holes and seal to cover the filling. Roll into 12-inch oblong shapes.
  • For each huarache: Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add a huarache and cook until blackened in spots, about 3 minutes. Flip and cook on the other side for another 3 minutes; remove from the skillet. Spread 8 ounces of cheese onto the skillet and immediately place the huarache on top of the cheese, lightly pressing down. Flip the huarache (the cheese should stick) and then remove to a plate.
  • Mix together the cumin, ground garlic, black pepper, bitter orange juice seasoning and some all-purpose seasoning in a bowl. Transfer to a salt shaker.
  • Return the skillet to high heat and add 2 tablespoons oil. Season 8 ounces of sliced steak with the spice mixture and add to the skillet. Cook, turning once, until browned on both sides and cooked through, about 6 minutes. Place on top of the huarache.
  • Place a cactus paddle on a cutting board and make shallow incisions into it, stopping just before the core so the paddle remains whole. Heat a tablespoon of oil in the skillet and add the cactus paddle and a jalapeno; cook for about 5 minutes, flipping several times.
  • Meanwhile, deep-fry 2 or 3 onions until tender in the center, about 3 minutes.
  • Serve the huarache topped with the cactus paddle, with the jalapeno and onions on the side.
  • In a large stockpot, add the beans, 12 ounces of the oil, the whole 1/2 onion, salt and 2 gallons water. Bring to a boil, lower the heat and simmer for 2 hours. Once cooked, strain to keep only the beans.
  • Add the remaining 6 ounces oil to a large frying pan over medium-high heat. When the oil is warm, add the diced onions and then the beans. Begin to mash with a potato masher, adding the bouillon as you go and mixing it around evenly. Reduce the heat to low and cook for another 15 minutes, until the moisture is evaporated and the beans are your desired thickness.

ARROZ A LA MEXICANA-TRADITIONAL MEXICAN RICE



Arroz a la Mexicana-Traditional Mexican Rice image

Make and share this Arroz a la Mexicana-Traditional Mexican Rice recipe from Food.com.

Provided by Diana Adcock

Categories     Medium Grain Rice

Time 45m

Yield 4-5 serving(s)

Number Of Ingredients 14

2 teaspoons vegetable oil
1 cup medium grain rice
1 small onion, finely chopped
1 clove garlic, minced
1 medium tomatoes, roasted,cored,peeled
1 1/2 cups chicken broth (NOT water)
1/2 teaspoon salt
roasted corn (optional)
roasted jalapenos (optional) or roasted poblano chile (optional)
roasted bell pepper (optional)
frozen peas (optional)
chopped cilantro (optional)
diced carrot (optional)
crumbled queso fresco (optional) or crumbled farmer cheese (optional)

Steps:

  • In a small pan bring the broth to simmering.
  • Set a large pan over medium heat-add the oil, then the rice and onion and cook, stirring, until both the rice and onion are light brown-around 10 minutes.
  • Mix in the garlic and cook for 2 minutes.
  • Add the pureed tomato Add the broth Add the optional ingredients-except cilantro and cheese Scrape the rice down and stir well.
  • Reduce heat to a medium low, cover and finish cooking-around 20 minutes.
  • Remove from heat and toss and either stir in cilantro or offer at the table-I offer at the table because either you love it-like I do-or hate it, and offer the queso fresco or farmers cheese.

MEXICAN RICE - ARROZ A LA MEXICANA



Mexican Rice - Arroz a La Mexicana image

This is from Diana Kennedy's book, "From My Mexican Kitchen". I usually have varying results when I make rice but this recipe made it come out perfectly. It is tender like my dad likes it and sprinkled with a touch of carrots and peas like my Nana used to make. It can be prepared several hours ahead and then reheated. Leftovers can be frozen for a couple of weeks without losing flavor. Do not thaw before reheating; put the frozen rice directly into the pan so you do not lose the flavor in the melting juices.

Provided by cookiedog

Categories     Long Grain Rice

Time 1h

Yield 8 serving(s)

Number Of Ingredients 11

1 1/2 cups long-grain white rice
1/4-1/3 cup vegetable oil
8 ounces tomatoes, roughly chopped (about 1 1/2 cups)
1 tablespoon roughly chopped white onion
1 garlic clove, roughly chopped
3 1/2 cups chicken broth
1 small carrot, trimmed, scraped, and thinly sliced (optional)
2 tablespoons peas (optional)
1 sprig parsley (optional)
2 serrano chilies, left whole (optional)
salt, to taste

Steps:

  • For this quantity of rice you will need a flameproof pan about 4 inches (10 cm) deep and 9 inches (23 cm) across. Pour hot water to cover over the rice and let soak for about 5 minutes. Strain, rinse in cold water, and strain again. Be sure to shake the strainer well to remove the excess water. Do not do this step ahead of time or the rice will become too damp.
  • Heat the oil in the pan and stir in the rice - it should sizzle as it touches the oil. Stir until the grains are evenly coated and continue frying over medium heat until they sound brittle and are just starting to turn golden, about 10 minutes. Tip the pan to one side and drain off the excess oil.
  • Meanwhile, put the tomatoes, onion, and garlic into a blender jar and blend until smooth. Stir the puree into the rice and continue frying over fairly high heat, scraping the bottom of the pan to avoid sticking, until the mixture has been absorbed, about 5 minutes.
  • Add the broth and the optional ingredients; stir the rice well, adjust the salt, cover the pan, and cook over medium heat until all the broth has been absorbed - air holes will probably form. Carefully dig to the bottom of the rice with a fork to see if any moisture remains; if so, then continue cooking over low heat for a few minutes more. Set aside, still `covered, to give the rice a chance to continue steaming evenly for about 15 minutes.
  • When serving, gently stir the rice from the bottom with a fork.

Nutrition Facts : Calories 210.1, Fat 7.7, SaturatedFat 1.1, Sodium 329.9, Carbohydrate 29.5, Fiber 0.8, Sugar 1.2, Protein 4.9

ARROZ A LA MEXICANA



Arroz a la Mexicana image

Our recipe for Arroz a la Mexicana lets you make authentic Mexican rice at home. We purée the onion, jalapeno, and garlic, so the flavor gets infused into the rice. Sauteing the rice in Country Crock® before simmering helps it cook up separate and fluffy and gives this dish a flavor boost.

Provided by Country Crock®

Categories     Trusted Brands: Recipes and Tips     Country Crock®

Time 45m

Yield 4

Number Of Ingredients 9

1 medium white onion
2 medium jalapeno peppers, halved lengthwise and seeded
2 cloves garlic
2 tablespoons tomato paste
½ teaspoon salt
2 tablespoons Country Crock® Spread
1 cup uncooked parboiled (converted) rice
1 cup frozen peas and carrots
Salt and ground black pepper to taste

Steps:

  • In food processor or blender, process onion, peppers, garlic, tomato paste, 1/4 cup water, and salt until smooth; set aside.
  • In 12-inch skillet, melt Country Crock® Spread over medium-high heat and cook rice, stirring occasionally, 2 minutes or until golden. Stir in remaining 2 1/4 cups water, green peas and carrots, and onion mixture. Bring to a boil over high heat. Reduce heat to low and simmer, covered, 20 minutes or until rice is tender. Let stand 5 minutes before serving. Season, if desired, with salt and pepper.

Nutrition Facts : Calories 214.8 calories, Carbohydrate 46.4 g, Fat 0.8 g, Fiber 3.3 g, Protein 5.9 g, SaturatedFat 0.2 g, Sodium 387.2 mg, Sugar 2.6 g

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