Moros Arroz A La Marinara Recipes

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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

ARROZ A LA MEXICANA



Arroz a la Mexicana image

Provided by Rick Martinez

Categories     side-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 10

2 cups long-grain rice, such as Carolina
1/4 cup schmaltz, rendered lard or vegetable oil
3 cloves garlic, finely grated
3 medium carrots, finely chopped
1/2 medium white onion, chopped
Kosher salt
3 tablespoons tomato paste
4 cups homemade chicken stock or low-sodium chicken broth
1/3 cup frozen green peas, thawed
1 serrano chile, halved lengthwise (seeded if you prefer mild heat)

Steps:

  • Heat a large skillet over high heat. Add the dry, unwashed rice, tossing or stirring constantly, until toasted and very brown and nutty, about 8 to 12 minutes. Transfer to a heatproof bowl.
  • Place a large Dutch oven or heavy-bottomed pot over medium heat. Add the schmaltz, garlic, carrots, onions and 5 teaspoons salt and cook, stirring occasionally, until the vegetables are tender and just beginning to brown, 6 to 8 minutes. Add the tomato paste and cook, stirring and scraping the bottom of the skillet, until fragrant and brick red colored, about 1 minute. Add the stock and bring to a boil. Stir in the rice, top with the peas and chile, reduce the heat to low, cover and cook undisturbed for 20 minutes. Check to see if all the liquid has been absorbed; if not, continue to cook and check again after 10 more minutes. Once the liquid has been absorbed, remove from the heat and let sit, covered, for 10 minutes before serving.

ARROZ A LA CUBANA



Arroz a La Cubana image

We do not know whether or not this dish is originally from Cuba. We can only assume that this dish was introduced to the Philippines by the Spaniards. "Arroz" means rice. Arroz a la Cubana is basically a stew using ground beef instead of chunks, and served with fried egg (sunny side up!), slices of fried saba bananas and steamed or boiled rice. Saba banana has thick yellow-brownish skin and is never eaten raw. It can be boiled or steamed in its skin, peeling it just before eating. This humble banana can be transformed to a numberof simple yet amazing and nutritious desserts. For your convenience, use plantain similar to one used in Carribean cuisine. Serve with plain boiled rice.

Provided by Pinaygourmet 345142

Categories     Vegetable

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 19

1/2 kg ground beef (use sirloin or top round)
3 carrots, cut in small cubes
3 potatoes, cut in small cubes
1/2 cup peas
2 small bell peppers, cut in thin strips (red and green bell peppers make the dish look festive)
2 tablespoons raisins (optional)
1 tablespoon minced garlic
1 large onion, chopped
2 tomatoes, chopped
1 cup tomato sauce
finely chopped fresh parsley, to taste
1 pinch basil
1 bay leaf
3 tablespoons olive oil
2 tablespoons light soy sauce
1/4 cup vegetable oil
salt and pepper
6 eggs, fried sunny-side-up
4 large plantains, each sliced diagonally into 3, fried

Steps:

  • Heat a heavy skillet. Add 1/4 cup of cooking oil. Heat to smoking point. Add the cubed potatoes and carrots. Stir-fry until the edges turn light brown. Remove with a slotted spoon and drain on paper towels.
  • Pour off the oil from the skillet. Add ground beef, breaking it up. Lightly season with salt and pepper, add soy sauce. Cook over high heat until the meat is no longer pink.
  • Add the garlic, chopped onions, bell peppers and raisins, if using. Cook, stirring, just until the vegetables start to soften. Add bay leaf.
  • Add the tomato sauce. Stir to blend well. Add peas. Stir and cook then add in the stir-fried carrots and potatoes. Simmer to absorb the sauce. Add the basil and parsley. Give it one last stir then turn off the heat. Remove bay leaf.
  • Serve with rice, an egg and fried bananas on the side.

Nutrition Facts : Calories 714.6, Fat 34.3, SaturatedFat 8.8, Cholesterol 268.2, Sodium 711.6, Carbohydrate 78.8, Fiber 9.2, Sugar 29.5, Protein 28.9

ARROZ A LA MILANESA (RICE FROM MILAN)



Arroz a La Milanesa (Rice from Milan) image

This recipe comes from an old cookbook from Bogota, Colombia. I am translating it from Spanish. The recipes are very basic and simple as taught to students. Feel free to elaborate. In Milan, the rice would be colored with saffron, but here achiote and tomato paste are used to make the rice yellowish.

Provided by threeovens

Categories     Rice

Time 40m

Yield 12 serving(s)

Number Of Ingredients 11

3 1/2 cups rice
1/4 cup achiote oil (Achiote Oil)
1 onion, chopped
4 1/2 cups beef broth
kosher salt
5 tomatoes
1/2 lb sausage, cooked or 1 (6 ounce) jar mushrooms, drained
1 lb green peas
2 tablespoons tomato paste
2 ounces butter
1/2 lb parmesan cheese, shredded

Steps:

  • In a pressure cooker, saute onions in achiote oil for a few minutes to soften; add washed and drained rice, stir in hot broth and salt to taste.
  • Cover and cook under pressure for 5 minutes; let pressure subside naturally, about 10 to 15 minutes.
  • Cut tomatoes into thick slices and add to pressure cooker, add peas to cooker, add mushrooms or sausage, cut into slices, into cooker, add tomato paste, mixed with a little water until pourable; cook until rice is tender.
  • Remove from heat and stir in butter and Parmesan.
  • Serve with meat or chicken (that have sauce) and garnish with fresh parsley, if desired.

Nutrition Facts : Calories 432.9, Fat 15.5, SaturatedFat 7.8, Cholesterol 37.8, Sodium 856.9, Carbohydrate 55.2, Fiber 3.6, Sugar 4.4, Protein 17.1

VALENCIAN RICE (ARROZ A LA VALENCIANA)



Valencian Rice (Arroz a La Valenciana) image

Paella originated in the provinces of Spain. An international dish nowadays with as many variations as countries that have embraced it, the different versions of Paella became better known in Latin America as Arroz a la Valenciana (Valencian Rice) and adapted to the agriculture and foodstuff available in the particular country. Nicaragua is quite famous for its love of Arroz a la Valenciana. Whatever you call it, it is delicious and can be very complicated. Most people agree that the traditional Paella must contain rabbit meat. However, if you have ever tried to debone a rabbit you will see why that tradition is not a popular one. So, here for your enjoyment, is a very simple way to make Arroz a la Valenciana. May the Paella gods forgive me.

Provided by Fabio

Categories     One Dish Meal

Time 1h45m

Yield 8 serving(s)

Number Of Ingredients 17

1 (3 lb) whole chickens
1 lb white rice (cooked)
1 lb smoked link sausage (sliced into 1/2 inch slices)
1/8 cup butter
2 tablespoons olive oil
1 white onion (chopped into medium chunks)
1 red bell pepper (cut into long strips)
3 green onions (chopped very finely)
2 large tomatoes (diced into large chunks)
1 lb cooked shrimp, peeled and deveined (optional)
6 ounces tomato paste
1/4 cup capers
8 1/2 ounces canned early peas (petit-pois)
3 ounces canned smoked oysters (optional)
4 -5 ounces sliced black olives or 4 -5 ounces whole green olives, as is traditional
1/2 cup white wine (optional) or 1/2 cup beer, you decide, traditional (optional)
salt and pepper

Steps:

  • 1) Place the whole chicken in a pot. Pour enough water into the pot to barely cover the chicken. Add a pinch of salt, a pinch of pepper and a pinch of poultry seasoning (optional).
  • 2) Bring water to a boil, cover and cook at medium/low heat for about one hour. Turn the chicken over about half way through to insure even cooking. Keep an eye on it so that it will not dry out and burn. However, the level of the water at the end should be fairly low, so don't add a lot of water through the cooking process. The tighter your lid fits on the pot, the less water you will need to replace. Remove from heat and allow to cool until it can be handled comfortably.
  • 3) Debone the chicken setting all the bones and skin aside in a bowl. Do not discard the broth from the chicken.
  • 4) In a very large frying pan, heat the butter and olive oil. Add the diced tomatoes, bell pepper strips, chopped onions (both) and 1 teaspoon of salt. When white onions look transparent, add the tomato paste, capers and olives and stir. Add the sausage slices, shrimp, oysters, the de-boned chicken meat and whatever broth you had left. Now is also the time to add the wine or beer if you are using any.
  • 5) Continue to stir over medium/low heat until the mixture becomes almost dry (broth has evaporated and been absorbed). Now add the cooked rice a little at a time while stirring. Finally, add the early peas and stir gently to blend them inches.
  • 6) Serve hot accompanied by a large glass of Spanish Sangría poured over some ice, an orange wedge and a wedge of pineapple.

Nutrition Facts : Calories 757.5, Fat 41.9, SaturatedFat 12.9, Cholesterol 122.5, Sodium 980.6, Carbohydrate 60.7, Fiber 6, Sugar 7.5, Protein 33.1

HADDOCK MARINARA



Haddock Marinara image

A delicious fish dinner that goes together real quick. Sauce can be served over pasta, if desired. This is good!

Provided by Marie

Categories     Very Low Carbs

Time 50m

Yield 2 serving(s)

Number Of Ingredients 8

2 tablespoons olive oil
1 small onion, sliced thin
2 minced garlic cloves
1 (28 ounce) can tomatoes
salt & pepper
1 tablespoon chopped parsley
1/2 cup dry white wine
1 lb haddock or 1 lb cod, filets

Steps:

  • Heat olive oil in large saute pan and saute onions and garlic until soft (do not brown).
  • Stir in tomatoes, salt, pepper, parsley, and wine.
  • Mash tomatoes and simmer all for about 30 minutes.
  • Place fish filets in sauce and simmer for about 5 more minutes or until fish turns white.

Nutrition Facts : Calories 513.9, Fat 16.5, SaturatedFat 2.4, Cholesterol 167.7, Sodium 223, Carbohydrate 21.9, Fiber 5.4, Sugar 12.6, Protein 59.1

MORO'S ARROZ A LA MARINARA



Moro's Arroz a La Marinara image

Spanish fish dish from Sam and Sam Clarke of London's Moro restaurant. It sounds lovely and is a little different than other dishes of the same ilk. Found in Olive Magazine, June 2005 edition. (Paella of a sort)If we & when make this type of dish, we don't use squid.

Provided by Manami

Categories     One Dish Meal

Time 1h55m

Yield 1 paella pan, 4-6 serving(s)

Number Of Ingredients 15

2/3 lb prawns, preferably in their shells
4 1/4 cups fish stock
1 pinch saffron (about 20 threads)
6 tablespoons olive oil
1 1/2 large Spanish onions, finely chopped
1 green pepper, seeded and finely chopped
2 noras dried sweet peppers, seeds and stalks removed, broken into small pieces and covered with boiling water or 1 teaspoon sweet paprika
5 garlic cloves, finely chopped
1/2 teaspoon fennel seed
1/2 lb calasparra rice (Spanish short grain rice) or 1/2 lb arborio rice
2 1/2 ounces white wine
2/3 lb monk fish fillet, trimmed and cut into 3/4-inch pieces
2 squid, the size of your hand cleaned and scored
2 tablespoons flat leaf parsley, roughly chopped
1 lemon, cut into wedges

Steps:

  • Peel the prawns and put in the fridge.
  • Transfer the shells to a large saucepan over high heat and add the fish stock.
  • Bring to a gentle simmer and cook for 15 mins so that the flavor infuses the stock.
  • Remove from the heat, strain the stock and add the saffron; set aside.
  • Heat the olive oil in a large saucepan over medium-to-high heat.
  • When the pan is hot, add the onion, green pepper, 1 tsp of sweet paprika, and cook for 5 minutes.
  • Lower the heat to medium and cook for another 10-15 minutes, stirring every so often.
  • Now stir in the chopped garlic and fennel seeds and cook for 5 minutes more or until the garlic and the onions have same color and are sweet. (Lightly caramelized).
  • Add the rice to the pan and stir for 1 minute to coat the rice with oil. (Up to this point everything can be cooked in advance.
  • The next stage should be started about 20 minutes before you wish to eat.).
  • When you are ready to cook the rice, bring the stock to a boil. Remove and set aside.
  • Place the paella pan (or large pot) over a medium-high heat and add the wine, followed by the hot stock and season.
  • Simmer for 15 minutes, stirring every now and then to prevent sticking, then add the pieces of monk fish and squid(not in mine)and turn the heat down to medium-low.
  • Cook 2 minutes, then add the prawns, turn off the heat and cover.
  • Let the rice sit for 3-5 minutes, then check seasoning. (The rice should be and surrounded by a soupy sauce.).
  • Serve with sprinkled parsley over the rice and lemon wedges.

Nutrition Facts : Calories 630.8, Fat 24.2, SaturatedFat 3.7, Cholesterol 139.3, Sodium 880.9, Carbohydrate 58.4, Fiber 3, Sugar 3.8, Protein 38.5

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