Arroz con Pollo (Rice with Chicken)

 

INGREDIENTS:

*  8-10 skinless pieces of chicken (I like to use chicken thighs)

*  "Goya" brand, Adobo all purpose seasoning with pepper (or your favorite chicken seasoning).  You can find this seasoning in the Latin aisle of your grocery store.

*  2 tbsp olive oil

*  1 large green (bell) pepper, finely chopped

*  1 red pepper, finely chopped

*  1 medium onion, finely chopped

*  1 tsp minced garlic

*  3 cups of rice 

*  2 small envelopes of "Sazon Goya con Azafran"

*  1 tsp chicken bouillon

*  6 and 1/2 cups cups water

*  1 cup frozen peas

*  salt to taste

Pour the olive oil in a large pan/skillet and brown the seasoned chicken (using Adobo all purpose seasoning with pepper) for about 5 minutes on each side.  I usually cook about 5 pieces at a time.  When ready, pull those chicken pieces out and continue with the rest of the chicken until all of the chicken is done and out of the pan.  In the same pan/skillet, sautee the chopped red and green peppers, onion, and minced garlic.  Add the rice, the contents of the 2 "sazon goya con azafran" envelopes, and the chicken bouillon.  Stir until all the ingredients are well mixed.  Add the water, salt, and frozen peas, stir well.  Place all of the chicken thighs on the top of the rice.  Cover, reduce heat, and simmer for about 25 minutes for the rice and chicken to finish cooking.  Enjoy!

Baked Rice Pudding

Ingredients:

2 cups cooked rice

1/2 cup raisins

1/3 cup melted butter

2 cups milk

3 eggs, beaten

1 cup sugar

1 tsp. vanilla

1/2 tsp salt

Cinnamon

Directions:

Combine raisins, butter and rice. In separate bowl, combine milk, eggs, sugar, vanilla and salt. Stir into rice mixture. Pour into buttered baking dish. Sprinkle with cinnamon. Bake at 350 for 20-30 min until set.

Mushroom Risotto

This recipe is adapted from my Kitchen Aid Cookbook. Even if you don't like mushrooms, it will still be good if you omit the mushrooms. (I can't imaging why ANYONE wouldn't want mushrooms, but just throwing it out there...)

Ingredients:

2 Tbsp olive oil, divided
2 Tbsp butter
1 onion, minced
2 cups mushrooms, chopped into 1/2 inch pieces (use a variety of mushrooms, portabello, white, shiitake, which ever ones are available in your local store)
1/2 tsp salt
1 cup risotto (Risotto is an Italian rice, I made it twice, once with Risotto and once with white rice and both were good)
2 1/2 cups chicken or vegetable broth
1/4 cup grated Parmesan cheese
1/2 cup cream
salt and pepper to taste
Opional: Cut Fresh Parsley

Directions:

Saute onion and mushroom in 1 Tbsp oil and 2 Tbsp butter in saucepan. Remove from pan and set aside.

Add remaining olive oil to saucepan and add rice. Toss rice to completely coat with butter/oil mixture and cook for 1 to 2 minutes or until the edges of rice become translucent. Add broth and cover. Reduce heat to medium-low and simmer for 15 min. Rice should be soft. Add mushrooms and onion. Add Parmesan cheese and cream, mixing well until cheese is melted and absorbed. Toss in a few tablespoons of fresh parsley if desired. Add salt and pepper to taste.

Arroz Blanco Mexicano (Mom's White Rice)

There have been a lot of requests for this rice and I finally remembered to post it.

My mom is an AMAZING cook, so just with that...you've got to try this rice...it's delicious!

INGREDIENTS:

1 c uncooked white rice

1/4 c chopped onion

3-4 tbsp butter

1 tbsp minced garlic

2 c water

1/4 c milk

salt to taste

1 tsp chicken bouillon

1/2 chopped poblano pepper or green pepper (optional)

shredded mozzarella/Monterrey Jack cheese (optional)

In a saucepan saute onions and garlic with butter. Add rice and continue stirring to toast the rice. Note: When you first add the rice to the sauteed butter, you will notice that the rice will look somewhat clear. You will know the rice is ready for the rest of the ingredients when it gets solid white or cream color, about 3-5 minutes depending on the heat. You do not want to brown the rice.

When rice is toasted, add the water, milk, salt, and chicken bouillon, mix well and cover. Cook on low heat for about 15-20 minutes. About five minutes before rice is cooked, add the chopped pepper and cheese on top.

Note: This time I added Colby Jack cheese on the top and it turned out just as good.

Creamy Poblano Rice with Chicken

I found this recipe in the Nestle website and thought it sounded pretty good, sure enough it was delicious! I've made it several times since then and I love the flavors and the creaminest of the rice. It may not look as appealing on the picture but I'm sure you'll love the taste!

For this recipe you'll need Poblano peppers (pictured above). These are large (around 4-7" long, 2-3" wide)mild chili peppers that are dark green in color. The plate they are on is about 8 inches long so that showes you how large they are. They are very popular so you'll most likely find them in your local grocery store. This is the type of pepper you would use when making Chiles Rellenos (Stuffed Peppers)...one of my future posts.

Ingredients:

Note: I copied the ingredients exactly as they show on the Nestle site. However, when I make it, I don't add the pepper flakes or paprika.

3 tablespoons vegetable oil, divided
1 small onion, finely chopped
1 small poblano chile pepper, finely chopped
2 (about 8 ounces total) boneless, skinless chicken breast halves, cut into bite-size pieces
1/4 teaspoon ground black pepper
1/4 teaspoon red pepper flakes or paprika (optional)
1 cup uncooked medium or short grain rice
3 1/2 cups chicken broth
1 can (12 fluid ounces) evaporated milk

1 can (4 ounces) mushroom pieces, drained (optional)

Directions:

HEAT 2 tablespoons oil in large, nonstick saucepan over medium heat. Add onion and chile pepper; cook, stirring frequently, for 2 minutes.

***Add chicken, black pepper and red pepper flakes; cook, stirring frequently, until chicken is lightly browned and no longer pink. Remove chicken mixture to bowl; set aside.

***HEAT remaining oil in same saucepan over medium heat. Add rice; stir to coat well. Microwave broth in 1-quart microwave-safe measuring cup on HIGH (100%) power for 3 1/2 to 4 minutes or until very hot.

***ADD hot broth to rice small amounts at a time, stirring constantly. Allow each addition of broth to be absorbed before adding more. Once broth is gone, add evaporated milk in the same manner, stirring until absorbed. The process will take between 25 to 35 minutes. When the rice soft, stir in reserved chicken mixture and mushrooms. Rice should be creamy, not soupy.

***Note: As I mentioned before, poblano peppers are mild but sometimes they might be just a little spicy. I recommend wearing a glove when cutting it just to make sure your hands don't get irritated.