formido/recipes-20k huggingface dataset:
arroz con pollo  rice with chicken
brown cubed chicken in some oil with the chopped garlic and onions
add the chopped capsicum's saut for a minute
add the bay leaves , tomatoes and chicken stock
when the stock starts to boil stir in the rice and turmeric
simmer low heat with the lid on until the rice is tender adding more stock if necessary
stir regular
this will take 20-30 minutes approximately
add beans and artichokes during the last 10 mins of cooking
arroz con pollo   delicioso style
put the chicken , quartered onion , 1 cup of the chicken broth , the beer , adobo , worcestershire sauce , half of the cilantro and the garlic into a large pot or skillet over high heat
bring to a boil , reduce heat to medium low , cover and simmer until the chicken is cooked through , about 30 to 35 minutes
remove chicken to a plate and set aside to cool
once it is cool , remvoe the meat from the bones , shred it and set it aside
discard the skin and bones
strain the broth into a bowl through a fine-mesh sieve , discarding the onion pieces
pour the broth into a measuring cup and add enough of the remaining 3 cups of chicken broth to equal 4 cups
return it to the pot and add the rice , peas , carrots , green beans , ketchup and salt
stir well and bring to a boil
let the liquid evaporate to just below the level of the rice , about 10 minutes , and then reduce the heat to low , cover and cook until the rice is tender and fully cooked - about 25 minutes
meanwhile , melt the butter in a large skillet over medium heat
add the bell peppers and the sliced onions and cook until they are tender , about 8 minutes
add the shredded chicken to the veggies
cook until it is heated through , about 2-3 minutes
fluff the rice with a fork and add the chicken and veggies to the rice mixture
stir in the olives , sprinkle with the remaining cilantro and serve !
arroz con pollo    mi favorito
cut each chicken in 6 pieces
wash and wipe dry
combine oregano , pepper , and 2 tsp salt
sprinkle chicken with mixture
let stand 10 minutes
in dutch oven , heat olive oil over med heat
brown chicken , a third at a time , until golden brown
turning often with tongs
this takes about 30 minutes
preheat oven to 350f
cut pepper into quarters , then in lengthwise strips , 1 / 4 wide
to drippings in dutch oven , add onion , garlic , green pepper , bay leaf , and red pepper
saute until onion in tender
about 5 minutes
crush saffron threads
add saffron with 2 tsps of salt and the rice to the dutch oven
cook until rice is lightly browned
about 10 minutes
add undrained tomatoes and chicken broth
arrange browned chicken pieces over rice mixture
bring just to boiling , uncovered
bake in oven at 350 f , tightly covered for 1 hour
remove from oven
add 1 / 2 cup water
do not stir
sprinkle peas and olives over top
drain pimientos
cut in 1 / 4 inch strips
arrange strips over top
bake , covered , 20 minutes longer , or until chicken is tender , peas are cooked and rice has absorbed all liquid
remove from oven
let stand , covered 10 minutes
serve from dutch oven
arroz con pollo 1 dish meal
in a large skillet , heat oil over medium heat then add mushrooms , onion , and garlic
let cook for 2 minutes or so
season chicken with salt , pepper , cumin , and cayenne- add to skillet , cook until chicken is brown on all sides
add salsa and rice stir frequently while the chicken continues to cook
add chicken broth a little bit at a time , like you're making risotto
when chicken is cooked through and the surrounding rice is creamy , turn off heat and stir in cheese
top with some chopped cilantro or parsley for a pop of color
arroz con pollo a la tica
cook carrot and green beans in salted water until tender , drain and set aside
in a wok-type pan , saute onion and red pepper in 2 tbsp olive oil until pepper is tender and onion is translucent
set aside in small bowl
heat remaining 3 tbsp oil in the wok until hot , then add the cooked rice , stir-frying for several minutes
add the onion / pepper mixture and mix well to incorporate
add the lizano sauce , soy sauce and achiote powder
mix well to incorporate
add chicken and mix well to incorporate
add salt and pepper to taste then remove from heat
add cilantro and parsley
to serve in a typical manner , fill a serving-sized bowl with the arroz con pollo , tamp down , then unmold it onto the dinner plate
served with a side salad and fried plantains
here in costa rica , it would be served with french fries - a carbohydrate overload !
arroz con pollo burritos
in large deep skillet , add chicken , rice , taco spices & seasonings , water and tomato sauce
bring to a boil
cover , reduce heat to low and cook for 20 minutes
stir in tomato and green onion
scoop 1 / 2 cup filling on each tortilla
fold in sides and roll-up to enclose filling
top each burrito with cheese , if desired , and heat in 350f oven until cheese melts , about 5 minutes
garnish each burrito with salsa and guacamole , if desired
arroz con pollo chapina  guatemalan chicken and rice
in a large skillet brown the chicken in the oil over medium heat for 20 minutes
sprinkle with 1 / 2 tsp salt and the black pepper
remove the chicken and set aside
in the same skillet with the chicken fat , fry the onion , garlic and tomato for 2 minutes
add the rice and fry for 2 minutes more
add the carrots , olives and capers and mix everything together
pour in the broth and chicken pieces
bring to a boil , reduce heat to low , cover skillet and simmer until broth has been absorbed , about 10 minutes
add the green peas
cover skillet with aluminum foil and punch 8 holes in the top to allow steam to escape
bake in a 300f oven for 30 minutes
fluff up the mixture once or twice during the baking time
serve warm
decorate the surface with the pimiento strips and egg slices and sprinkle with the cheese
the rice should be dry , loose and not sticky
serve with fried ripe plantain slices , a salsa picante and pickled vegetables
arroz con pollo salad
assemble the ingredients for the salad in a large salad bowl in the order in which they appear with lettuce on the bottom
cover
refrigerate until ready to serve , up to one day
when ready to serve , add ingredients for dressing and toss well
serve immediately
arroz con pollo valenciana    columbia restaurant  chicken
in a skillet , saut chicken in heated oil until skin is golden
remove chicken and place in casserole dish
in same oil in the skillet , saut onion , green pepper , tomatoes , and garlic for 5 minutes
pour over chicken
in same skillet , add chicken broth , white wine , saffron , salt , bay leaf and rice
when mixture begins to boil , pour over casserole , cover and bake in oven at 350 for 20 minutes or until chicken is done
sprinkle with a splash of wine and garnish with peas , roasted red peppers , and asparagus
arroz con pollo with salsa verde
preheat oven to 350 f
rinse the chicken pieces and pat dry
in a small bowl , blend 2 tablespoons oil , salt , pepper , cumin , oregano , paprika and cayenne
rub each piece of chicken with the spice paste and refrigerate for at least 20 minutes for the flavor to develop
in a heavy , ovenproof casserole with lid , heat remaining 2 tablespoons oil
fry the chorizo over medium heat until it is crispy and renders its fat
remove the chorizo with a slotted spoon and drain on paper towels
place the chicken in the pan , skin side down , and brown on all sides , about 10 minutes remove from pan and set aside
make a sofrito by sauting the onion , garlic , bell pepper and bay leaves
cooking until the vegetables are very soft and almost dissolved
stir in the rice so the grains are well coated with the sofrito
add the tomatoes and broth , season with salt and pepper
return the chorizo and chicken to the pan
bring the mixture to a boil and let simmer for 5 minutes
cover and transfer pot to oven
bake for 20 minutes or until the chicken is done and the rice is tender and has absorbed the liquid
scatter the olives on top of the chicken and rice before serving
---to prepare the salsa verde---
in a mortar and pestle or food processor , mash together all ingredients to form a loose paste
garnish arroz con pollo with salsa verde before serving
arroz con pollo with salsa verde  rice and chicken casserole
preheat oven to 350f
mix spice paste in a small bowl
wash chicken , pat dry
rub chicken with spice paste , refrigerate 30 minutes , 60 is better
in a dutch oven heat remaining oil over medium heat
fry chorizo'til crisp , remove , dry on paper towel
add chicken , skin side down , brown well on all sides
remove , drain on paper towel
make a sofrito , saute the onion , garlic , bell pepper , and bay leaves'til they are almost disolved
remove bay leaves
stir in rice , coat well with sofrito
add tomatoes and stock
season with salt and pepper
place chorizo and chicken on top of rice mixture
bring to a boil , simmer 5 minutes
cover pot , transfer to oven
bake 20 minutes'til rice is done and has absorbed the liquid
---salsaverde---
puree all salsa ingredients'til smooth
garnish arroz con pollo with salsa verde and green olives just before serving
arroz con pollo y frijoles
season chicken with garlic salt and pepper, spray large skillet with cooking spray, place chicken , skin side down , in skillet, brown on med-hi heat about 7 minutes on each side or until golden brown, remove chicken from skillet, pour rice into skillet, brown rice in chicken fat over med, heat about 2 min, , stirring constantly, add tomatoes and chicken broth, blend well, place chicken on top of rice, bring to boil, reduce heat, ocver and simmer 20 minute or until rice is tender and chicken is no longer pink, remove chicken from skillet, keep warm, drop beans by tablespoon into rice, sprinkle with cheese, heat an additional 5 minutes , or until beans are hot and cheese is melted, serve with chicken
arroz con queso  cheesy rice
preheat oven to 350f, heat oil in a medium skillet, add onion and chilies, cook until softened , about 5 to 7 minutes, add garlic , cumin and chili powder and cook 2 minutes more, in a large bowl , combine rice , beans and onion mixture, spray a 2-quart casserole with non-stick spray, spread 1 / 3 of the rice / bean mixture, top that with 1 / 2 of the ricotta cheese, top that with 1 / 2 of the monterey jack cheese, repeat , ending with the rice / bean mixture, cover and bake for 30 minutes, remove from the oven, cover casserole with the salsa, sprinkle evenly with cheddar cheese, bake 5 to 10 minutes more , until cheese is melted and lightly browned
arroz con queso  crock pot
combine all the ingredients , except half the cheese, pour the mixture into a well-greased crock-pot, cover and cook on low setting for 6-8 hours, just before serving , sprinkle with the remaining cheese
arroz con queso  rice with cheese
preheat oven to 350 f, mix cheddar and jack together, mix rice , beans , garlic , onion , and chilies together, in a large casserole dish spread 1 / 3 of the rice / bean mixture, top that with 1 / 2 of the cheese mixture, top that with 1 / 2 of the ricotta, then the next 1 / 3 of the rice / bean mixture, followed by the last half of the cheese, followed by the last half of the ricotta, then the last 1 / 3 of the rice / bean mixture, bake 40 min, remove from the oven , top with black olives, sprinkle evenly with parmesan, bake 10 min, more, remove from oven and let rest 20 min, serve
arroz con queso   rice with cheese  bolivia
boil the water with the salt , then add the rice and keep boiling , uncovered , until almost all of the water has been absorbed or cooked off
the rice should still be pretty wet , but without pools of water and not fluffy
meanwhile , saute the garlic and onions in a small amount of oil for four or five minutes
take care not to let them brown
when the rice is nearly ready , bring the milk to a boil
add the milk , cheese and onion / garlic mixture to the rice
cook over low heat , stirring , until all the cheese has melted
arroz con salchichas  vienna sausages
in a 5qt pot , add sofrito , sazn , vienna sausages , tomato sauce , salt , canola oil , olives and alcaparras
rinse the rice well and add to the other ingredients
add the hot water and liquid of the sausages and water to equal the amount of water specified
turn heat up to medium high and stir well
when it starts boiling , lower the heat to medium , and let the rice completely dry out
by now , most of the liquid will be absorbed and you will not see the edges around the rice bubbling
stir the rice with a large spoon , bringing the rice at the bottom to the top
cover the pot to a tight fit with the lid and aluminum foil and reduce the heat to low
after about 20 minutes , uncover carefully
and turn the rice again using the large spoon
cover the pot again with and cook for another 10 minutes
remove the pot and set it on a cool burner
do not leave it on a hot burner or it will continue to cook
let stand for about 5 minutes
arroz con tofu
brown tofu in skillet in hot oil on medium heat, remove tofu to warm platter and add onion and spices, sautee until golden, return tofu to skillet and add broth, simmer about 20 minutes, remove tofu to platter with warm rice, add to skillet 3 tablespoons corn starch and whisk, boil and stir adding corn starch as needed until thick gravy is formed, spoon over tofu and rice
arroz de cabidela
rinse the chicken and pat it dry
heat half of the oil in deep skillet and add the chicken , brown on both sides , about 8 minutes per side
add salt , pepper , the cloves and the bay leaves
add the wine , cover and to cook over low heat until chicken is tender , about 35 minutes
heat the remaining oil in separate oven-proof saucepan , fry the onion and garlic for 5 minutes on low heat
add one of the peppers and the tomatoes , and to continue frying 10 minutes more
incorporate the chicken and the broth , and when it begins to boil , to add the rice
cook ton high heat , uncovered , unti rice is about half-way cooked , about 10 minutes approximately
meanwhile , heat the oven to 350 degrees
place the chicken , loosely covered , so that it finishes cooking approximately for 10 minutes
garnish with remaining peppers and serve hot
arroz de coco e papaia  angola
thin the coconut milk with the water
add the rice , salt and cinnamon
bring to a boil , then cover and reduce heat
simmer for 20 minutes or until the rice is done
fluff the rice with a fork and let stand covered for 10 minutes
meanwhile , cut and seed the papaya , then finely dice it
mash half of the dice and keep the other half as-is
put both the mashed papaya and the diced papaya into the rice and mix , warming over the stove
arroz de marisco
in a pot bring to boil water or broth and tomatoes , adjust salt to taste, keep warm, in another big pot fry onion and garlic with the oil until transparent, add salsa verde , shellfish , calamari and rice, cook for further 2 minutes, add wine and hot tomatoes-mix, add fish cubes stir once, arrange mussels on it, let it cook for about 16-18 minutes but dont overcook it, during cooking if necessary add water and season with chili , salt and pepper, it should be slightly al dente and still enough liquid, sprinkle with the parsley or cilantro and serve
arroz de mexico  mexican rice
heat oil in a large skillet and saut rice until golden
add 1 / 2 cup broth , onion and bell pepper and saut for 2 more minutes
stir in remaining broth , peas , tomatoes , carrot and seasonings
bring to a boil , reduce heat , cover and simmer for 20 minutes or until broth is absorbed
arroz doce  portuguese sweet rice
bring water to a boil in medium saucepan
add rice and cover , simmering for 20 minutes
add milk , sugar and lemon rind , stirring constantly until thickened to oatmeal consistency , about 15-20 minutes
it will also thicken some while cooling
pour into one large serving plate and remove lemon rind
spread flat and allow to cool on wire rack
you can be decorative with cinnamon by pinching a bit between your fingers and place while your hand is no more than an inch away from the rice , or you can just dust the entire top with the cinnamon
serve at room temp , but refrigerate uneaten portion
arroz guatemalteco
saute rice in oil until rice has absorbed the oil but has not changed color
add vegetables , salt and pepper , and 4 c of broth
bring to a boil , cover , reduce heat and simmer until liquid has been absorbed about 20 minutes
arroz imperial con pollo   imperial rice with chicken
wash chicken and place in a stock pot
approximately 1-1 / 2 quarts to 2 quarts of water to fully cover meat
bring to a boil and simmer with 1 onion , 2 garlic cloves , 2 sticks celery , 2 carrots , all chopped into large chunks , and salt & pepper to taste
cook uncovered until the meat falls apart - keep checking , the broth and chicken
remove chicken and reserve the broth
skim excess fat , if any , from the top and strain the broth
when cool enough , shred chicken into small pieces by hand
in a large frying pan , saute the bacon briefly
drain most , but not all of the excess fat
add a tiny bit of olive oil and heat
add onion , green pepper , green onions , oregano , and bay leaf
saute onions until translucent
add the garlic and saute for one additional minute , stirring occasionally
add tomato sauce , chicken and sherry
bring to a boil reduce heat and simmer approximately 15 minutes to thicken sauce
add peas , pimentos , lime juice and pimento stuffed olives , during the last five minutes of cooking
salt and pepper to taste
set aside
in a large covered pan , mix the rice with the chicken broth and / or paprika
bring to a boil , cover and cook over low heat until the rice is thoroughly cooked and most of the broth absorbed , about 20 minutes
add the mayonnaise to the cooked rice , a little at a time , and mix thoroughly
preheat oven to 325f
spread 1 / 3 of the rice mixture onto the bottom of a 13x9x2"
layer chicken mixture on top of the rice
then add another layer of rice mixture
generously sprinkle with 1 / 4 cup parmesan cheese on top of this layer
add the remaining rice
sprinkle with remaining 1 / 4 cup parmesan cheese on the top layer , then spread the shredded monterey jack completely over the top
bake for 15-20 minutes or until lightly browned and the cheese melts completely and bubbles
enjoy , you've earned it !
arroz mexicana   mexican rice
saute onion in oil until soft, add garlic and carrot , cook for 3 minutes, stir in rice , cook until light golden , sprinkle with chili powder and cumin, cook for 5 minutes, add remaining ingredients and bring to a boil, cover , reduce heat , simmer over low for 20 minutes or until rice is tender
arroz moro  white rice with cuban black beans
in a pot , add olive oil and saut garlic and sofrito for a minute, add salt , pepper , cumin and oregano to sofrito and mix, add beans and mix well, add tomato sauce and beer or broth and mix, after 5 minutes , add apple cider vinegar and stir, add 2-3 cups of already cooked white rice and mix well, cook until all is absorbed, let sit for 10-15 minutes before serving
arroz na gallinha
in a large frying pan , fry onion until transparent
add tomatoes , chicken broth , and chicken thighs
cover , then cook on medium high for 10 minutes
stir in garlic powder , basil leaves , and paprika
add bell pepper , beans , lemon juice , and green chili peppers , then simmer on medium-low for forty minutes
chop tilapia into bite-sized pieces , and then add tilapia to pot
cook for ten minutes , then spoon over rice
serve warm
arroz non pollo
heat the oil in a large skillet over medium heat
add the onion and carrot , cover and cook until softened , about 5 minutes
stir in the garlic , oregano , cumin , and saffron or turmeric and cook for 2 minutes longer
transfer the vegetable mixture to a lightly oiled 4 to 6 quart slow cooker
add the tomatoes , vegetable stock , bell pepper , green beans , and chickpeas
season with salt and pepper , cover and cook on low for 6 to 8 hours
about 10 minutes before serving , stir in the salsa , peas , olives , and cooked rice and cover
arroz pilaf
in a medium saucepan , heat the oil
saute the onion and garlic over medium heat until soft
add the rice , tomatoes , and chili powder
saute another couple of minutes , stirring to coat the rice with oil
pour in the stock , sprinkle with salt if desired , and bring to a boil
reduce the heat , cover the pan , and simmer the rice for 15-18 minutes , until the liquid is absorbed
remove the pan from the heat and let the rice steam , covered for 5-10 minutes
serve with your favorite tex-mex dishes
i have made this ahead for a dinner party and reheated it in the oven before serving
arroz tapado
to make the sofrito: heat the oil and butter in a saucepan , add the tomatoes , scallions , onion , garlic , ground cumin , achiote and cook gently for 10 minutes , stirring until softened
reduce the heat to low , add the salt , pepper and cilantro , cook for 10 minutes more , stirring occasionally until the sauce has thickened
check and adjust the seasoning
set aside
to make the rice: in a large pan over medium heat , add the pork belly
saut for 5 minutes or until the pork belly is brown
add the pork ribs
cook for 5 minutes more
stirring often
add the chicken pieces and saut for 4 minutes on each side or until brown
add the rice and stir to coat
add the chicken stock , stir and cook for about 15 minutes
add the peas , carrots , salt , pepper and cumin , cook for about 10 more minutes
reduce the heat to low , add the hogao , milk and cheese and cook for 10 minutes more
remove from the heat and let it sit for 5 minutes
add the fresh cilantro and serve warm
arroz verde  green rice
dry roast the poblano peppers and bell pepper in a pan , turning frequently , until skins are blackened but the flesh is not burnt
place them in a strong plastic or paper bag after roasting for about 20 minutes and let the steam loosen the skins
place the rice in a heatproof bowl , and pour in boiling water to cover and let stand for 20 minutes
strip off the leaves from the cilantro and parsley stalks and set them aside
drain the rice , rinse under cold water and drain again
peel the black spots off of the chiles and pepper , remove any stems , then slit them open and scrape out the seeds with a sharp knife
put the roasted vegetables in a food processor , along with the garlic
add the cliantro and parsley , reserving some for garnish
pour in half the chicken stock and process until smooth
add the rest of the stock and process the puree again
heat the oil in a saucepan , add the onion and rice and fry for 5 minutes over medium heat until the rice is golden and the onion translucent
stir in the puree
lower the heat , cover , and cook for 25-30 minutes or until all the liquid is absorbed and the rice is just tender
add salt to taste and garnish with reserved cilantro and parsley
arroz verde  mexican green rice
place the peppers , scallions , parsley , cilantro , garlic , and salt in a food processor and process until smooth
add a little water if needed
heat the oil in a large saucepan
add the rice and stir to coat all the grains
cook , stirring for about 2 minutes more
add the ingredients from the blender to the rice and stir two more minutes , to incorporate well
add the chicken broth or water
bring to a boil , then reduce the heat to low
cover and cook until the water is absorbed , about 15 minutes
turn the heat off and stir in the lime juice , making sure it's evenly dispersed
arroz verde mexicano
in a blender combine the parsley , cilantro , white onion , water , chili pepper , lime juice , and garlic
process until almost smooth
if necessary , stop blender and scrape down sides
in a large saute pan heat the olive oil on medium heat
saute the rice for about 5 minutes or until golden brown
heat up the broth and add to the rice along with the cilantro / parsley mixture
cover pan and bring to a boil
reduce heat to simmer and cook for approximately 20 minutes or unti rice is tender and liquid is absorded
once cooking is complete , turn off heat , keep pan on heating element for 10-15 minutes to allow rice grains to firm up
season with salt to taste
arroz brazilian style rice
heat the olive oil in a large heavy saucepan over medium heat
add the chopped onion and cook until limp
do not let it brown !
add the rice and saut until the grains become shiny
add the water , cover the pan , and cook over low heat until all the water is absorbed and the grains are tender