Ingredients
½ cup frozen chopped onions
Minced garlic
2 packs Sazon Goya con cilantro y achiote
1-2 tsps powdered chicken bouillon
1 8oz. can of tomato sauce
2/3 cup dry white wine
1-1.5 pounds boneless, skinless chicken breast (in strips)
1 cup of rice
1 2oz. jar of sliced red peppers in liquid
1 8.5 oz can of small early peas in water
Preparation
In a ceramic pot, warm oil to a medium high heat.
Add , garlic, Sazon, bouillon, and tomato sauce. Sprinkle with salt and pepper to taste. Add white wine and leave to simmer for about 5 minutes.
Season chicken with Adobo and add to pot.
Add 1 cup of white rice and stir.
Add 3 cups of water, red peppers (with liquid), and peas (with liquid).
Season to taste with garlic powder, garlic salt, salt and pepper.
When the mixture comes to a summer, reduce to medium-low heat. Cover and let sit until desired consistency (about 45 minutes).
Source: Amparo Miranda
Showing posts with label rice. Show all posts
Showing posts with label rice. Show all posts
Saturday, 11 July 2009
Miami Coconut Rice
Ingredients
2 tablespoons oil or butter
2 cloves garlic, minced
2 teaspoons minced fresh ginger
1 1/2 cups long-grain white rice, preferably Uncle Ben's
1 cup unsweetened coconut milk
1 1/2 cups water
Salt
Preparation
1. Heat the oil in a heavy saucepan over medium heat. Add the garlic and ginger and cook until fragrant but not brown, about 1 minute. Add the rice and sauté until the individual grains are shiny, about 1 minute.
2. Add the coconut milk, water, and salt and bring to a boil. Reduce the heat, cover the pan, and cook the rice until all of the liquid is absorbed and the grains are tender, 18 to 20 minutes.
3. Remove the pan from the heat and let the rice stand, covered, for 1 minute. Fluff with a fork and serve at once.
Source: Miami Spice
2 tablespoons oil or butter
2 cloves garlic, minced
2 teaspoons minced fresh ginger
1 1/2 cups long-grain white rice, preferably Uncle Ben's
1 cup unsweetened coconut milk
1 1/2 cups water
Salt
Preparation
1. Heat the oil in a heavy saucepan over medium heat. Add the garlic and ginger and cook until fragrant but not brown, about 1 minute. Add the rice and sauté until the individual grains are shiny, about 1 minute.
2. Add the coconut milk, water, and salt and bring to a boil. Reduce the heat, cover the pan, and cook the rice until all of the liquid is absorbed and the grains are tender, 18 to 20 minutes.
3. Remove the pan from the heat and let the rice stand, covered, for 1 minute. Fluff with a fork and serve at once.
Source: Miami Spice
Amparo's Risotto
Ingredients
2 cubes Chicken Bouillon (makes like 4 cups of broth)
Assorted vegetables (Onion, scallions, and carrots) chopped in large pieces
Olive Oil
Chopped Onions
3-4 cloves Pressed / crushed garlic
1 ½ cups Arborio Rice
White wine
Butter (a hunk)
Parmesan Cheese
Preparation
For the Broth:
Bring water to a boil and add bouillon cubes and vegetables. Add salt and garlic salt. Keep the broth on low heat.
For the Risotto:
Heat stove to medium. In a large saucepan, add generous amount of olive oil, chopped onions and garlic.
When it starts to smell yummy, add rice to the pan. Follow immediately with a good size pouring of white wine.
Now the part where you make the risotto. Add broth, enough so it looks soupy. (Add it through a strainer – you don’t want to add the vegetables, just the broth). Then, constantly stir the risotto. When it starts to get less liquidy (more creamy) add more broth.
You must stir the rice constantly – it can not burn, get stuck to the bottom of the pan, or get too dry.
If you're making risotto with shrimp or other seafood, add 3-4 cups of broth, and then add the shrimp. Continue to stir.
You will use almost all, if not all of the broth. Taste the risotto constantly, when the rice is tender (but a little al dente – to taste), add a bit more broth, then stir until it’s at a good creamy consistency (it should be creamy, not liquidy).
Turn off the heat. Add a few tablespoons of butter or margarine and a generous helping of parmesan cheese.
Source: Amparo Miranda, mi suegra
2 cubes Chicken Bouillon (makes like 4 cups of broth)
Assorted vegetables (Onion, scallions, and carrots) chopped in large pieces
Olive Oil
Chopped Onions
3-4 cloves Pressed / crushed garlic
1 ½ cups Arborio Rice
White wine
Butter (a hunk)
Parmesan Cheese
Preparation
For the Broth:
Bring water to a boil and add bouillon cubes and vegetables. Add salt and garlic salt. Keep the broth on low heat.
For the Risotto:
Heat stove to medium. In a large saucepan, add generous amount of olive oil, chopped onions and garlic.
When it starts to smell yummy, add rice to the pan. Follow immediately with a good size pouring of white wine.
Now the part where you make the risotto. Add broth, enough so it looks soupy. (Add it through a strainer – you don’t want to add the vegetables, just the broth). Then, constantly stir the risotto. When it starts to get less liquidy (more creamy) add more broth.
You must stir the rice constantly – it can not burn, get stuck to the bottom of the pan, or get too dry.
If you're making risotto with shrimp or other seafood, add 3-4 cups of broth, and then add the shrimp. Continue to stir.
You will use almost all, if not all of the broth. Taste the risotto constantly, when the rice is tender (but a little al dente – to taste), add a bit more broth, then stir until it’s at a good creamy consistency (it should be creamy, not liquidy).
Turn off the heat. Add a few tablespoons of butter or margarine and a generous helping of parmesan cheese.
Source: Amparo Miranda, mi suegra
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