Tag Archives: rice

Red Spanish Rice | Arroz Rojo

red spanish rice

Red Spanish Rice
Photo Credit: Lola’s Cocina

Red rice, also referred to as Spanish rice has been a favorite of mine since childhood. My mother and namesake, Dolores, is known for her Spanish rice and she explains that once one has mastered the steps, it is a snap to make. But don’t underestimate the avenues of possibility for this recipe to go wrong. Sauté it too long and it will burn; overwater it and you will end up with a pot of mush. Heaven forbid that you stir it or prematurely remove the lid – it will be ruined completely! For these reasons, I felt it appropriate to turn to the Spanish Rice Master, my mother, to walk us through a recipe that she has been preparing for well over 20 years.   Read More…

Cilantro-Lime Rice | Arroz con Cilantro y Limón

Tangy Cilantro-Lime Rice Photo Credit: Lola's Cocina

Tangy Cilantro-Lime Rice
Photo Credit: Lola’s Cocina

Rice is a staple not only in Mexican kitchens, but also in kitchens throughout the world. If you are anything like me, and grow tired of eating plain white rice, I have added a few ingredients to the mix to keep it fresh and fun. Cilantro and lime juice add pizzazz to this global grain, which I love to pair with chicken and seafood dishes. Read More…

Chiles Poblanos in White Rice | Chiles Poblanos en Arroz Blanco

by Dolores M. Wiarco (my mother), original recipe by Luisa Sandoval (my great tía)

Ingredients:
5 fresh poblano chile peppers
1 pound Oaxaca cheese (cut ½ pound into thin strips and shred remaining ½ pound)
2 cups long grain rice
1 ¾ cup water
1 tablespoon butter
1 container (15-fluid ounces) crema Mexicana (may substitute with table cream or crème fraîche)

Preparation:

  1. Toast chiles on a comal or flat pan until blackened. Alternatively, you may broil them for about 5 minutes until blistered and slightly blackened. Place in plastic bag and allow to “sweat” for 30 minutes, then carefully remove skin by hand.
  2. Slice one side of each chile to carefully remove seeds and stuff with cheese. If you like a little spice, leave in the seeds. When closing, fold one side of the chile slightly over the other side.
  3. Add rice, water, and butter to a large and deep (approximately 12-inches in diameter and 3-inches in depth) sauté pan. Bring to a boil over medium-high heat. Allow to boil until water evaporates to the point where you just begin to see the rice through the water. Lower to lowest heat possible.
  4. Carefully place chiles in rice and push down slightly.
  5. Pour crema Mexicana over the chiles and rice and then top with shredded cheese. Cover with lid and allow rice to finish cooking for approximately 20 more minutes.
  6. When serving, carefully scoop out chiles and serve over rice.

Squash Blossom and Zucchini Rice | Arroz con Flor de Calabaza y Calabacitas

by Lola
Ingredients:
2 tablespoons butter
2 tablespoons olive oil
½ small onion chopped finely
2 cloves garlic diced
1½ cup white long-grain white rice
3¼ cups homemade chicken broth (or 3 cups water with 3 tablespoons powdered chicken bullion)
10 baby zucchini squash sliced into rings (or 1 medium Mexican zucchini diced into small cubes)
10 squash blossoms cleaned and stems removed

Preparation:

  1. In a 4-quart saute pan, saute onion and garlic in butter and olive oil on medium flame. Stir frequently to avoid burning.
  2. Once onion becomes translucent, add rice and saute for 10-15 minutes until lightly browned. Stir frequently to avoid burning. I usually stir my rice every 1 to 2 minutes.
  3. Once rice is lightly browned, add zucchini and chicken broth. Stir well once time, then raise flame to medium-high and bring to a boil. Allow to boil until water evaporates to the point where you just begin to see the rice through the water.
  4. Add flowers to top of rice. I slice mine on one side, then open and lay them over rice.
  5. Cover, lower heat to lowest setting, and cook for 20 minutes. Do not uncover to check if it is ready.
  6. Remove from heat and let stand for another 10 minutes. When ready, fluff with fork and serve hot.

Quick tip when making this recipe: Do not, I repeat, DO NOT stir rice more than once after adding water. You may be tempted to stir again, or to uncover, but this may lead to soggy, sticky rice!