Otra Vez Arroz, or Rice Again? Lol! That was a running joke we used to say when we were kids. I don’t care how times my Mom would prepare rice, I loved it! Most times, I would just serve myself a big bowl of rice and squeeze some fresh lime juice on top and that was my dinner. For the recipes today I used the same method I learned to prepare Mexican rice, but infused each with some different flavors. Instead of roma tomatoes or tomato sauce, how about fresh lemon juice or freshly blended tomatillos. I figured since I always crave that little hint of acid in my rice dishes, why not prepare a rice recipe that has those bright and tangy flavors already infused. Both of these recipes pair well with chicken or seafood. For a quick version of arroz con pollo (chicken and rice), follow directions for either rice recipe. After the rice comes to a boil, add 1 pound of grilled chicken tenders into the pan. Cover and cook until most of the broth has evaporated. If you are not into the white rice, these recipes work well with parboiled brown rice just as well. Delicious either way! Rice? yes, please.
Lemon Chicken Rice~ Arroz Limon
Olive oil
1 cup jasmine rice
1 chile serrano
1/2 cup diced red onion
3 cloves garlic, minced
1/2 teaspoon cumin
1/2 teaspoon mexican oregano, crushed
1/3 teaspoon pepper
1/4 teaspoon turmeric
2 teaspoons chicken bouillon granules
2 cups water
Juice and zest of 1 lemon, plus 1 lemon sliced thin
salt to taste
Directions
1. Add rice and 2 tablespoons of olive oil to skillet. Heat to medium and cook until rice becomes aromatic and toasted. Stir often so rice does not burn.
2. Add the serrano, onions and garlic and cook for 2 more minutes. Add all of the remaining ingredients in the order listed. Stir gently to combine. Lay the lemon slices on top.
3. Bring to a boil, reduce to a simmer. Taste for salt, cover and cook for 16 to 20 minutes or until all the liquid has evaporated. Remove from heat and let stand for 10 minutes. Fluff with fork before serving. Yields 6 servings.
Tomatillo Mexican Rice
Ingredients
Olive oil
1 cup jasmine rice
1/3 cup diced white onion
1/4 cup diced red bell pepper
1/4 cup diced poblano pepper
2 jalapeños, one left whole and the other, seeded and minced
2 cloves garlic, minced
1/2 teaspoon cumin
1/2 teaspoon oregano
1/3 teaspoon pepper
Salt to taste
3 large tomatillos, peeled, washed and chopped
1/3 cup water
Low sodium chicken broth or water
2 teaspoons chicken bouillon granules
Juice of 1 key lime
Chopped cilantro for garnish
Directions
1. Add rice and 2 tablespoons of olive oil to skillet. Heat to medium and cook until rice becomes aromatic and toasted. Stir often so rice does not burn.
2. Add the onions, bell pepper, poblano, whole jalapeño, minced jalapeño and garlic and cook for 5 more minutes. Combine the tomatillos and 1/3 cup chicken broth in the blender and blend until smooth. Pour mix into a 2 cup measuring cup. If it’s not quite 2 cups, top off with more broth until it measures 2 cups.
3. Add dry spices, tomatillo broth, bouillon anf juice of key lime to the rice. Bring to a boil, reduce to a simmer. Taste for salt, cover and cook for 16 to 20 minutes or until all the liquid has evaporated. Remove from heat and let stand for 10 minutes. Fluff with fork then fold in 1/4 cup finely chopped cilantro before serving. Yields 6 servings.
Hawaiian Style Rice~ Arroz Estilo Hawaiano
Ingredients
4 strips bacon
1 cup brown rice
Olive oil, if needed
1/2 cup red onion
2 cloves garlic, minced
1 tablespoon fresh ginger, minced
1 serrano, whole
1 jalapeño, minced
1 red fresno pepper, minced
1/3 cup poblano, diced
1/3 cup yellow, orange or red bell pepper, diced
1 roma tomato, diced
2 3/4 cup chicken broth
1 teaspoon sriracha seasoning/dry rub or 1 1/2 tablespoons sriracha hot sauce
1/2 teaspoon cumin
salt and pepper to taste
1 cup fresh pineapple, diced
1/4 cup cilantro, chopped
Directions
1. Cook the bacon in skillet until crispy. Remove from pan and reserve for later. In that same pan with bacon grease, add the rice and toast for a few minutes at medium heat. If you need, add 1tablespoon of olive oil.
2. Add the onions, garlic, ginger and all of the peppers. Saute for 5 minutes. Add all of the remaining ingredients except for the pineapple, cilantro and reserved bacon. Bring to a boil, taste for salt, cover and continue cooking on low for 25 minutes. Crumble reserved bacon or chop finely.
3. After 25 minutes, spread out the pineapple and crumbled bacon over the top of rice. Continue cooking until all the liquid has evaporated. Remove from heat and let sit for 10 minutes. Fluff with fork and fold in the fresh cilantro before serving. Serve with Sriracha hot sauce. Yields 6 servings.
*took about 40 to 45 minutes to cook on low heat.
