formido/recipes-20k huggingface dataset:
arroz a la mexicana traditional mexican rice
in a small pan bring the broth to simmering
set a large pan over medium heat-add the oil , then the rice and onion and cook , stirring , until both the rice and onion are light brown-around 10 minutes
mix in the garlic and cook for 2 minutes
add the pureed tomato add the broth add the optional ingredients-except cilantro and cheese scrape the rice down and stir well
reduce heat to a medium low , cover and finish cooking-around 20 minutes
remove from heat and toss and either stir in cilantro or offer at the table-i offer at the table because either you love it-like i do-or hate it , and offer the queso fresco or farmers cheese
arroz al horno  baked spanish rice
preheat oven to 350 degrees, heat oil in pan on medium, saut pork for 3 minutes, add potato rounds, saute for 3 minutes, add the chickpeas and tomatoes, lower the heat and cook gently for 5-7 minutes, mix in chorizo and rice, stir well, pour in stock and crumbled saffron, bring to boil, place mixture in a casserole dish, cover, place a halved garlic head on top, bake in a medium oven for about 45 minutes, remove garlic head before serving, taste for salt preferences
arroz amarillo con garbanzos  saffrron rice with chickpeas
drain the chick peas , reserving the liquid
measure out the liquid , adding water to bring the amount to three cups
mash garlic , salt and pepper into a paste
remove casing from chorizos and slice meat into 1 / 2 inch rounds
toast the saffromn strands in a small dry skillet over medium heat for about 30 seconds
heat the oil over medium heat in a paellera or other wide shallow pan
add onion and green pepper and saute for about three minutes until onion is translucent
stir in the garlic paste and the sausage and cook for two more minutes
stir in the tomato sauce and cook another two to three minutes
add the rice , the three cups of liquid , the wine and the saffron and stir lightly
add the chick peas and bring to a boil
reduce heat , cover and simmer for about thirty minutes , until the rice is tender and has absorbed most of the liquid
fluff with a fork and serve
arroz blanco
in a medium sauce pan heat fat over medium heat
add onion and garlic
cook until tender
add rice and broth
, bring to a boil and stir
reduce heat , cover and simmer 15 min or until rice is tender and liquid is absorbed
fluff with fork
arroz blanco  mexican white rice
in small saucepan or microwave oven , heat broth or water until steaming
stir in about 3 / 4 teaspoon salt if using salted broth , 1 1 / 2 teaspoons if using unsalted broth or water
cover and keep warm
in medium saucepan with a tight-fitting lid , heat the oil over medium heat
when hot , add raw rice and onion and stir regularly until grains have turned from translucent to milky-white , 4-5 minutes
add garlic and stir for a few seconds , until fragrant
do not let grains brown
add the warm liquid and lime juice , stir thoroughly , scraping down any grains that are clinging to the side of the pan
cover and cook over the lowest heat for 15 minutes--temperature should be low enough that only the slightest hint of steam escapes lid
remove pan from heat and let stand covered for 5 minutes
uncover and test a grain of rice: if still a little hard , re-cover pan and set over low heat for about 5 min
if rice has absorbed all liquid and is completely dry , sprinkle on 2 tablespoons water before returning to heat
when rice is done , sprinkle on parsley and gently fluff with fork to release steam and stop the cooking
arroz blanco  white rice
pour hot water over the rice and let stand for about 10 minutes
drain the rice and rinse well in cold water
let the rice drain for a few minutes
in a medium size saucepan with a tightfitting lid , heat the oil over a medium low heat
add the onion and garlic and cook until translucent , stirring constantly
add the rice and cook just until the grains are coated with the oil
add the water and cook , uncovered , over a medium heat until the liquid has been absorbed and small air holes appear on the top of the rice
do not stir wrap the lid of the saucepan with a small terry cloth dish towel
place the lid tightly over the saucepan so that none of the steam can escape
set aside in a warm place for about 20-30 minutes , so that the rice can continue to cook and the grains expand
stir the rice well before serving
arroz blanco con verduras  white rice w  vegetables
in a blender , puree 1 / 2 cup milk with the cream cheese and set aside
in a medium-size heavy-bottomed saucepan , heat the oil and saute the rice , stirring , until it forms clumps
add the garlic , onion , mushrooms and chile and continue to saute , stirring , until the rice separates into individual grains
add the water or broth , with salt to taste , and bring to a boil
cover , reduce heat and simmer until the water has just been absorbed
add the cup of milk that was not blended with the cheese , cover again , and continue to cook over low heat until the milk has been absorbed
remove from heat , stir in corn , pour the cheese mixture over all , cover and let stand for 15 minutes before serving
stir and serve
arroz blanco ii
smash the garlic clove lightly with the blade of a large knife , remove the peel
leave small cloves whole and chop larger cloves in half
if the broth is not already hot , heat it to a simmer in a pot
heat the oil over medium in a large pot
add the rice and stir for 1 minute
add 2 cups of broth and the garlic
bring to a boil
let simmer until most of the broth is absorbed
add the remaining broth , and return the pot to a boil
cover , and lower heat and cook until the rice is very soft and tender and most of the liquid is absorbed , about 30 minutes
set aside for 5-10 minutes to let the rice finish absorbing as much liquid as possible
serve hot with lots of sauce
arroz brasileiro  brazilian rice
heat oil in a saucepan over medium heat
add onions and saute until transparent
add rice and cook , stirring constantly , until grains are coated with oil and rice is hot
add broth , tomatoes , and salt , and bring to a boil
reduce heat to very low
cover and cook until done , about 20 minutes
garnish with cilantro and tomatoes
arroz brasileiro rice with tomatoes and onions
in a heavy 3-quart saucepan over medium heat , warm the olive oil for about a minute ,
add the onion and saut , stirring constantly , for about 5 minutes or until the onion is soft and transparent , but not yet brown
pour in the rice and stir for about 3 minutes , until all the grains are coated with the oil
add the boiling chicken stock and water to the rice
add the tomatoes , curry powder , pepper and salt , and return the mixture to the boil , making sure to stir occasionally
cover the saucepan and reduce the heat to a simmer
cook for 20 minutes or until the rice has absorbed all the liquid
serve warm
arroz c atum
in a large pan or dutch oven over medium heat , saute onions , garlic , and pepper in olive oil until onion is soft and transparent
add tuna , tomatoes , and seasonings
cook for about five minutes over medium heat to let flavors blend
add rice and water to make 3 cups of liquid
bring to a boil
let boil for 2 minutes , reduce heat to low
cover and simmer till rice is done , about 25 minutes
add herbs and serve with a salad
arroz caldo
heat a stockpot or dutch oven over medium heat
add vegetable oil
add onions , garlic , and ginger
season lightly with salt and pepper
cook , stirring , until fragrant and somewhat translucent
add chicken
cook , stirring occasionally , until chicken is no longer pink
add the chicken broth and bring to a boil
add rice , and simmer until rice is soft , about 30-40 minutes
taste and adjust seasoning
before serving , remove the ginger coins
dish into bowls and garnish each helping with sliced green onions , crisp-fried garlic , and a slice of hard-boiled egg
season to taste with the salty fish sauce and kalamansi juice
if desired , thin with a little more chicken stock or water
it depends a lot on how "sticky" your rice is and how much broth it absorbs
if you wish , add water or chicken broth when reheating
if you don't like discovering ginger by biting on it , you can microplane the peeled ginger until it's incognito
if fish sauce is unavailable , just add salt and pepper to your individual serving
we use kalamansi juice , but lemon or lime wedges are an acceptable substitute
arroz central cafe  central cafe rice
preheat oven to 350 degrees
melt the butter in a medium saute pan , add olive oil
when oil is warm , add the rice , onion , pepper , and garlic
saute for 2 to 3 minutes or until rice browns slightly
pour in chicken stock , stir and pour into a 1 1 / 2 quart baking dish that has been sprayed with non-stick cooking spray
cover and bake for 25 to 30 minutes or until water is absorbed and rice is tender
arroz con  crema rice with sour cream
the day before make up the prepared sour cream, by combining all ingredients, for the rice, bring water butter and salt to a boil, add rice, reduce heat to very low cover, cook 20 minutes, put into large bowl, cool, preheat oven to 350 degrees, heat oil in skillet add onion and garlic, then add chillis stir 1 minute, when wilted, cool, combine with rice, mix in corn thats been thawed, add 1 1 / 2 cups sour cream mixture, and cheese jack chhese or mexican white cheese, pour mixture in 9x13 baking pan and bake through about 30 minutes dont brown it
arroz con calabacin  rice with zucchini
sauce:
heat chicken broth
heat oil in large skillet
saute dried red pepper until softened , and remove from skillet
next saute the tomato and garlic in same skillet and oil , until garlic is golden
add dried red pepper , tomato and garlic to processor or blender
blend the ingredients in the processor , forming a paste
add the heated chicken broth to the paste and blend until smooth
rice:
put the onion in the skillet and saute til soft
add zucchini and green beans , saute 10 minutes
add the rice , stir to coat well with the oil
pour sauce into the skillet
add salt , bring to a boil , simmer , uncovered 5 minutes , stirring occasionally , you don't want the rice soupy
pour into a 8-9 inch casserole dish , bake uncovered for 15 minutes at 325 degrees or until any remaining liquid is absorbed
remove from oven and cover with foil , sit for 5 minutes
serve
arroz con cebolla  rice with onions
cut bacon in fine strips and cook, remove from heat as soon as is browned, do not toast, in same pan , cook onions, add onion soup, add bacon, add 2 c rice and then add water, cover and cook for 20 minutes until done
arroz con chile verde  green chile rice
bring broth to boil in medium saucepan
add rice to water and stir
remove water from heat , cover and let stand for 3 minutes
add all remaining ingredients to rice and place in a 2-quart , greased , casserole dish
bake at 350 degrees for 20 minutes
arroz con dulce
first it is recommended that you soak the rice in water for at least 3 hours before cooking so that it can soften up
after it has been soaking for a bit remove the water and begin to cook it
in a heavy saucepan over med heat , bring the rice and water to a boil
lower the heat to simmer , add the cloves and cinnamon stick
stir
let this cook until the water has evaporated
add the remaining ingredients , stir gently once , and again let simmer until all liquid has evaporated
transfer into a casserole or serving dish , garnish with the pinch of cinnamon and refrigerate
keep refrigerated
may be served at room temperature
arroz con frijoles a l espanola
in a saucepan , heat chicken broth and saffron to a boil
reduce heat to low to
keep warm
in a large saucepan or dutch oven , heat the olive oil over medium heat
add the onions , green pepper , jalapeno pepper , and garlic and cook until the onion begins to soften , stirring
occasionally , about 5 minutes
add mushrooms and stir
add wine and cook until almost evaporated , 1 to 2 minutes
stir in chicken broth , with saffron , tomato sauce then season with salt and
pepper
cover ,
reduce heat , and let cook until rice is tender , about 20 minutes (there should
still be a little liquid , if not you can add a little water or broth)
stir in peas and carrots and chopped tomato
cook 5 minutes , covered
garnish with red pepper strips , olives , capers , and fresh parsley
arroz con gandules
in large , thick pot , heat oil over medium heat
when hot , add the onion and bell pepper
saute for 2 minutes , then add gandules , chopped cilantro , garlic , capers , olives and chorizo
saute for 2 to 3 minutes more , or until onions are translucent and peppers are soft
add the water , bouillon cubes , cumin , salt , and paprika to the pot
turn heat up a bit , and bring to a boil
make sure the bouillon cubes are dissolved
add rice
let boil uncovered for approximately 3 minutes
lay the sprigs of cilantro across the top of the rice
do not clump them together , spread randomly across the rice
cover the pot , reduce heat to low , and simmer until rice is tender , approximately 25 minutes
when rice is dry and tender , remove cilantro sprigs , fluff with spoon , and serve
arroz con gandules   rice and beans
rinse starch off the rice , this is important, dice ham steak or spam, pour oil into 4-5 quart cooking pot, add sofrito and fry on medium heat for 1 minute, add ham and fry for 1 more minute, add tomato sauce and heat through for 30 seconds, add sazon , salt and water and bring to a boil, add pigeon peas and olives and boil 5 minutes, add rice and mix around with spoon once, bring to boil on high heat until water has evaporated to the rice line, lower temperature to low / medium low and cover tight with lid, cook for 25-30 minutes, uncover , serve and enjoy !
arroz con gandules  rice and pigeon peas
cut pork into biting sizes and season with adobo , sazon , salt and pepper to taste
in a medium size caldero add the oil and heat on medium heat
add the pork and fry until almost done
add tomato sauce , olives , sofrito , sazon , salt and pepper
cook over for 4 minutes
add all other ingredients , and enough water to cover the rice 1" above the rice line
stir
bring to a boil and cook over med / high heat until most of the water is absorbed
once the water has been absorbed , stir gently from bottom to top - once or twice only , cover and turn the heat down to low
you can cover the rice with aluminum paper or better yet a banana leaf and then put on the cover
cook for 30 minutes or until the rice is tender
arroz con gandules  rice and pigeon peas  a puerto rican fav
pour olive oil in a cast iron / aluminum pot until hot
bring the temp up to med-high and pour in water , bullion , tomato sauce , sofrito , adobo , and sazon until it comes to a boil
pour in pigeon peas and let boil for a minute
pour in rice
stir once and put the lid on it , sealing tightly
let sit for 20 minutes on low-medium
if the rice looks gummy do not stir it , just put the lid back on and wait until the rice is firm
if you desire the crunchiness on the bottom , once the rice is done cooking , put the temp on very low temp and let it sit for about 5 minutes
the bottom will loosen up from the moisture
arroz con gandules  rice with pigeon peas
in a large pot , fry salt pork in olive oil until halfway done
add ham and continue frying
add rice and saut until rice is browned
add about cup to 1 cup sofrito , tomato sauce and canned tomatoes
add gandules and 4 cups of water
add olives and capers , cumin , oregano , salt and pepper to taste and bijol
cook uncovered over medium-high heat 10 minutes , then cover , lower heat and continue cooking 1520 minutes until done
sofrito: blend 1 bunch cilantro , 1 red pepper , 1 onion , 1 green pepper and 1 head garlic in blender until smooth
arroz con gandules y leche de coco
in a large pot add sazon , oil , sofrito , onion powder , garlic powder , adobo , ham , gandules , coconut milk , and tomato sauce
simmer over medium fire
stir ingredients together and let heat up for about 3 minutes
add water continue to mix all ingredients together
add salt to taste
let it simmer until it comes to a boil
when water is boiling add rice
stir in the rice so it all evens out with taste
cover the pot
when you see all the water has dried stir rice so it all cooks evenly
covering the the rice allows it to cook but also helps to keep it nice and moist not dry and hard
at times this will happen if it's your first time making rice
arroz con leche
in a saucepan , cook the rice on low heat with enough water to cover , until the water has evaporated
warm up the milk , and add it to the saucepan , along with the lemon zest
cook for about 25 minutes on low , use a wooden spoon to make sure that it doesn't stick to the bottom
add the sugar , remove from the heat , and keep moving the rice around the pan
remove the lemon peel , and serve on the desired containers
sprinkle some of the cinnamon before serving
arroz con leche  rice with milk
stovetop: place all ingredients in a pot , stir together and cook on medium low for about five minutes stirring occasionally as so it does not scorch
this should be somewhat soupy
warms up nicely
microwave: same as above , but in microwave safe bowl , microwave for about 2 minutes stirring occasionally so it doesn't boil over
you can add whatever fruits that you want to it , dried fruits are great
arroz con leche  spanish rice pudding
in a large saucepan , slowly bring the milk , cinnamon stick , strips of lemon rind , and salt to a boil
with a slotted spoon , remove the cinnamon and lemon rind
stir in the rice and egg yolks , reduce the heat , and allow the rice to simmer for about 15 minutes , stirring constantly
when the rice is soft , add the sugar and butter and combine well
pour the mixture into a serving dish , sprinkle with nutmeg , and serve warm
arroz con leche   rice pudding
take a small pot and add water and cinnamon sticks , bring to a boil and cook for 10 minutes
set aside
in a large saucepan , over medium heat place the rice and the cinnamon water and cook for 5 minutes
add salt , butter , vanilla extract , 2 cups of milk , and sugar
stir well to mix and cook uncovered for approximately 15 minutes
reduce heat to medium low
add the remaining milk and condensed milk
stir with a wooden spoon
cook for 1 hour and 15 minutes , or until the rice pudding thickens to desire consistency
arroz con pollo
mix together the adobo seasoning in a small bowl
cut the onion , peppers , and garlic into a small dice and set aside
trim the chicken of any excess fat and season with adobo seasoning
heat the olive oil and the chili oil in a large pot over medium-high heat until very hot
season the chicken with adobo
save the leftovers in an airtight container
place the chicken skin side down in the oil and saute until golden brown
remove chicken to plate
stir in sofrito and saute for 4-5 minutes
add rice , chicken stock and beer and stir well
add chicken chicken back into pot and stir well
cover the pot and turn heat to low and simmer until the liquid is almost absorbed , about about 10 - 15 minutes
add peas and continue to simmer unil peas are warmed
after rice is cooked and the peas are warm add the olives and stir well
garnish with cilantro and serve with hot sauce and corn or flour tortillas on the side
arroz con pollo  baked chicken and rice
sprinkle chicken with salt and pepper
in large oven proof skillet , heat oil over medium heat
add chicken , brown on all sides , turning as needed for about 20 minutes
remove chicken
add onion , green pepper , tomatoes , garlic and rice
saute 5 minutes , stirring frequently , until lightly browned
stir in broth , bay leaf , oregano , cayenne pepper and saffron
bring to a boil
if skillet isn't oven proof or large enough , transfer to a 13 x 9 x 2 baking dish
arrange chicken on top
cover with lid or aluminum foil
bake in 375 oven for 25 minutes or until chicken and rice are both tender
add peas , and pimento or red peppers on top
arroz con pollo  chicken and rice
in a heavy bottomed pan , saute chicken in cooking spray until chicken and pan bottom begin to brown darkly and stick
add remaining ingredients
bring to boil , reduce heat and cover
simmer 15 minutes or until rice is cooked
arroz con pollo  chicken with rice
season chicken breast with salt and pepper
brown chicken in skillet , 2-3 minutes on each side
when it's chicken is browned , remove from skillet
set aside
cut into pieces when cool enough
in the same skillet , put shortening or lard , let it melt
when melted , add green peppers and onion
saute about 2 minutes
add rice
fry rice until golden brown
add salt , pepper , cumin and minced garlic , be careful not to burn garlic
add chicken , toss to coat with seasonings
add hot water , slowly -- then add chicken bouillon and then tomato sauce
bring to a boil , reduce heat to a simmer and cover
do not uncover at all until all of the water is evaporated
this is the secret !
when the water is just about evaporated , turn heat off and keep on stove until completely evaporated
remove from skillet into a serving dish and keep covered until ready to serve
serve with beans and homemade tortillas !
on the seasonings , i don't normally measure , i just dash here and there to my taste
if not using garlic cloves , use garlic powder not garlic salt
you have to keep doing it until you get it perfect
i have been making this for about 25+ years and sometimes it comes out perfect , sometimes is still needs something ! keep practicing , you'll get it !
arroz con pollo  cuban chicken
sprinkle chicken with salt and pepper , and 1 tsp oregano
heat oil in a large dutch oven oven medium-high heat
season chicken pieces with salt and pepper
add in the chicken and brown on all sides
remove the chicken from the pan
drizzle with lime juice , cover
keep warm
add in the chopped onion , bell pepper , crushed chili flakes and chopped garlic to the pan , saute over medium heat until tender
stir in 1 / 2 tsp oregano , tumeric and cumin
cook 1 minute , stirring constantly
stir in the rice and ham , cook 1 minute
increase heat to medium
add in the chicken broth and tomatoes
bring to a boil
add in the chicken
cover , reduce heat , and simmer for 18 minutes , or until the liquid is almost absorbed
season with salt and pepper to taste
stir in the peas
cover and cook for 3 minutes
remove from the heat
let stand uncovered for 5 minutes
sprinkle with olives
arroz con pollo  dominican style chicken   rice
throw all the ingredients "except" rice & water into a large pot
cook over medium heat , stirring every so often
when liquid starts to diminish add the rice & water
stir and bring to a boil
reduce heat , cover & simmer for approximately 20 minutes
enjoy ! :)
arroz con pollo  mccall s cooking school
wash chicken pieces under cold running water
drain well
wipe dry with paper towels so fat won't spatter when chicken is browning
combine oregano , pepper and 2 tsp salt
sprinkle chicken all over with mixture
rub in well
let stand 10 minutes
in heavy , 6-quart round or oval dutch oven , heat olive oil over medium heat
brown chicken a third at a time , until golden-brown all over , using tongs to turn chicken-this takes about 30 minutes in all
remove chicken as it browns
preheat oven to 350f
wash green pepper
cut into quarters
remove ribs and seeds
cut into lengthwise strips , 1 / 4 inch wide
to drippings in dutch oven , add onion , garlic , green pepper , bay leaf and red pepper
saute , stirring , over medium heat until onion is tender-5 minutes
using back of spoon , crush saffron threads on small piece of foil , or use a mortar and pestle
add with 2 tsp salt and the rice to dutch oven
cook , stirring , 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 , tightly covered , 1 hour
remove from oven
add 1 / 2 cup water
do not stir
sprinkle peas and olives over top
drain pimientos
cut into 1 / 4-inch strips
arrange pimiento strips attractively 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 right from dutch oven
serves 6