arroz

A 30-minute version of the Cuban staple "arroz con salchicha" (Cuban-style yellow rice with Vienna sausages) using long grain rice, spices and chicken sausage.&nbsp;

30-Minute Arroz Con Salchichas (Cuban Yellow Rice + Sausage)

olive oil

onion

green bell pepper (chopped)

garlic (minced)

pimentos (4 oz) (drained)

tomato sauce (8 oz)

rice

water

MAGGI® chicken bouillon cube

achiote, annatto or turmeric powder to color the rice

bay leaf

smoked chicken sausages

In a Dutch oven or saucepan, heat olive oil over medium-high heat. Add onion, green pepper, and garlic. Sauté for 5 minutes.

Add sliced pimentos and tomato sauce. Sauté for 1 minute. Add rice, water, bouillon cube, achiote and bay leaf. Bring to a boil.&nbsp;

Reduce heat to low. Cover and simmer until liquid  is absorbed and rice is tender, about 15 minutes. DO NOT OPEN THE LID. The steam is what cooks the rice. After 15 minutes, remove from heat. Keep the lid on for another 5 minutes. Fluff with a fork.

While the rice is cooking, make the sausages. Add 1/4 cup water to a hot skillet and cook sliced chicken sausages at medium heat, turning them frequently, for about 5-10 minutes until cooked through.  Cook in batches, if using a small skillet.

When the sausages are done, mix into the rice. Serve immediately. Enjoy!

https://content.jwplatform.com/videos/CkHtsdyC.mp4

A 30-minute version of the Cuban staple “arroz con salchicha” (Cuban-style yellow rice with Vienna sausages) using long grain rice, spices, and chicken sausage.

30-Minute Arroz Con Salchicha (Cuban-Style Yellow Rice   Sausage)

Te explicamos paso a paso, de manera sencilla, la elaboración de la receta de arroz caldero. Ingredientes, tiempo de elaboración y trucos para que te salga

Receta de arroz al caldero

5count Ñora

1count Cabeza de ajos

3count Tomate

Arroz bomba

1count Lubina de ración

2l Caldo de pescado o fumet

Azafrán

Ali oli

Te enseñamos a preparar de manera sencilla la receta de arroz negro con sepia y gambas. Con tiempos, ingredientes, fotos paso a paso y trucos para que te...

Receta de arroz negro

Sepia

Gamba

Cebolla

Tomate

Diente de ajo

Pimiento verde italiano

Caldo de pescado o fumet

milliliters Vino blanco

Aceite de oliva virgen extra

Tinta de sepia o calamar

Un delicioso plato a base de arroz que debe rehacerse en ustedes.

Arròs al forn (arroz al horno)

TAZAS DE CAFE DE ARROZ BOMBA5

TAZAS DE CAFE DE CALDO DE COCIDO

150 G DE MAGRO DE CERDO

150 G DE COSTILLAS DE CERDO-

MORCILLAS DE CEBOLLA

LONGANIZAS DE PUEBLO

TOMATE

PATATA MEDIANA

PUÑADITOS DE GARBANZOS COCIDOS

CUCHARADITA PIMENTON

CABEZA DE AJOCOLORANTE PARA PAELLA

Podemos hacer toda la preparación en la cazuela de barro directamente o hacerlo en una sarten y añadir los ingredientes a la cazuela en el momento que lo vayamos a meter en el horno.

Pelamos la patata, la cortamos a rodajas de un centimetro mas o menos, las salamosy la freímos ligeramente en una sartén. Cuando estén un poco doradas, no hace falta mucho ya que se van a cocer con el arroz, las apartamos y las colocamos en el fondo de la cazuela de barro. En esa misma sartén freímos las carnes previamente salpimentadas, cuando estén las colocamos en la cazuela.

Ahora los embutidos, fritos y a la cazuela. Seguimos ahora ponemos los garbanzos en la sartén, los rehogamos un poquito y como no! los retiramos y los ponemos en la cazuela.

Y como final en la misma sartén (que pesada dios mio!), ponemos una cucharadita de pimentón en el aceite que quede, que sera poquito, lo remobemos rapidito para que no se queme, añadimos el arroz, le damos unas vueltecillas para que coja todo color lo añadimos.

Metemos al horno precalentado durante unos 30 minutillos a unos 180 grados. De todas maneras el arroz se quedara sin caldo y es fácil ver cuando el arroz.

Disfruta de este deliciosa receta con alto contenido en proteínas de calidad al combinar legumbre y arroz. Un plato muy completo para dietas vegetarianas y veganas ¡que no os podéis perder!

Lentejas con arroz

300 gramos de lentejas pardinas

200 gramos de arroz SOS Redondo

cebolla

diente de ajo

pimiento verde

zanahoria

aceite de oliva

perejil (para decorar)

Pon una cazuela al fuego y a&ntilde;ade las lentejas, el pimiento verde, la cebolla, el ajo y la zanahoria. Agrega agua, sal y un chorrito de aceite. Tapa la cazuela y cuando empiece a hervir deja cocinar durante 45 minutos a fuego medio.&nbsp;

Pon otra cazuela al fuego con abundante agua y una pizca de sal.&nbsp; Cuando rompa a hervir, agrega el arroz, remueve y deja cocer unos 15 minutos. Retira y escurre.

Cuando las lentejas est&eacute;n hechas, retira el pimiento, la cebolla, la zanahoria y el ajo. Ponlos en un vaso de batidora y tritura.&nbsp;

Agrega&nbsp;a la cazuela de las lentejas&nbsp;el triturado y a&ntilde;ade el arroz cocido. Mezcla.&nbsp;

Sirve las lentejas con arroz y decora con perejil picado.&nbsp;

https://ovp.atresmedia.com/player/?videoId=5cac8b651f4daa0001932430

Arroz'd fava (rice with lima beans) is a staple dish in Cape Verdean cuisine. This simple rice recipe is made from long-grain white rice and lima beans cooked with bouillon, bay leaves, salt and pepper. This simple yet perfectly seasoned side dish goes well with any main course, and requires only one-pot and less than 30 minutes!

Arroz'd Fava - Cape Verdean Style Rice with Lima Beans

onion,

tablespoon of crushed garlic

bouillon cube

1 bay leaf

salt (plus more to taste)

black pepper

lima beans

cups of long-grain white rice

Heat the extra-virgin olive oil in a deep pot or Dutch oven over medium-high heat. Add the onions, garlic, bouillon and bay leaf. Let cook for 1-2 minutes, until the onions are translucent. Use a wooden spoon to break up the bouillon cube as the onions cook.

Add 3 cups of water with the salt and pepper, and bring to a boil (you don&#8217;t need to cover the pot for this step). Once the water starts boiling, taste it and add more salt/pepper if needed. 

As soon as the water boils, add the lima beans to the pot. Rinse and drain the rice right before adding it in with the lima beans and give a final stir, let the water start boiling again. Cover the pot with a lid and turn the flame down to the lowest setting. 

 Let the rice cook for 20 minutes. For softer/fluffier rice, add 5 minutes to the cooking time. Do not disturb the rice while it is cooking. Once you&#8217;re satisfied with the texture of the rice, turn the flame off, re-cover the pot with the lid, and let the rice rest for 5-10 minutes.

 Once the rice has rested, discard the bay leaf and fluff the rice with a fork. Gently toss the rice once or twice with a large spoon to distribute the lima beans and then serve.

Thanks for the detailed description on which beans to use.  My family had never had fava OR lima beans before and they loved it!

In our household we're so use to rotating through the same rice dishes, this was a great way to switch it up and add come Cape Verdean cuisine into our traditional Jamaican home!! Thank you!

This rice was soooo fragrant! Ate this with some baked chicken. The next day, I ate the rice by itself. So so good!

I love trying your traditional CV recipes and this rice did not disappoint! I haven't had lime beans in a long time and this was such a taste of notaliga that I didn't know I needed. Will for sure make this again and again!

My plan on this dish was to make it and use it as a side dish. However, we had it more of a main dish the first night by adding some leftover garlic chicken tossed into it. It was so good! I love fava beans and tend to lean towards them as a go-to veggie. I did also double the recipe so that we could eat it again the next day as part of our lunch with the addition of a side salad.

I'm always looking for new vegan side dishes and this one was truly special.

I hadn’t had Lima beans in years so I decided to try this to see if I liked them. This was SO GOOD! I’ll definitely be making this dish again. Thanks for reminding me I actually like Lima beans!!!

I hadn’t had Lima beans in years so I decided to try this to see if I liked them. This was SO GOOD! I’ll definitely be making this again. Thanks for reminding me I actually like Lima beans!!!

I used canned lime beans and it was so good! Definitely a delicious and hearty side dish.

This was such a quick and easy recipe that was super flavorful! I ate this with some chicken and it was so delicious!

Such an amazing dish to either have as a side, or a stand alone meal! We ate it alongside some roasted pork I already made. It was full of flavor, and definitely filling. I will be adding this to our dinner rotation!

I am always looking for new ways to incorporate lima beans into my diet! I am so happy I found this recipe! The rice was so fluffy and the lima beans added a nice creamy touch! I will definitely be making this again!

Thanks for the additional information about lime beans and fava beans, it was really helpful. My family really enjoyed the dish and it reminded us of Nigerian fried rice but with less veggies. Yum!

Wow so refreshing to find your website! I'm making this tonight and thought to look on pinterest to see if I can "spice it up" a bit. But coming across your page solidified that doing it the cv way is just right lol and to see that we  make I the same way further pushed me in the right direction. Love  your page. I'll definitely be coming back!

The best things in life are so simple. This should be in everyone's weekly rotation. Thanks for pulling back to mi Mamai's house again. Obrigado!

Te explicamos paso a paso, de manera sencilla, la elaboración de la receta de paella valenciana: cocina fácil, tradicional, rápida, auténtica y de la abuela...

Paella valenciana: la receta tradicional

Pollo de corral

0.5count Conejo

Judía verde plana

Garrofó

Alcachofa

Caracoles

Pimentón dulce

Tomate triturado

Romero fresco

Puerto Rican Rice and Beans is a dish with bold flavors, it&#039;s easy to prepare, and it&#039;s budget-friendly! Make it a meal with a side of ripe yellow plantain slices, or serve it as a sidekick to any protein.

Puerto Rican Style Red Beans and Rice

Tbsp cooking oil, divided (0.16)

sazón (0.17)

salt pork, small dice (1.83)

onion, diced (0.42)

Tbsp garlic, minced (about 3 cloves) (0.14)

tomato sauce (0.59)

Tbsp sofrito (0.72)

tsp Better Than Bouillon, Roasted Chicken Base* (0.12)

Tbsp distilled white vinegar (0.07)

sweet potato, large dice (0.74)

green bell pepper, diced (0.79)

kidney beans, drained (1.68)

white medium grain rice, rinsed (0.76)

water (0.00)

tsp salt, plus more to taste (0.05)

Add 2 tablespoons of cooking oil to a medium-sized heavy-bottomed pot over medium-high heat. Once it has warmed, add the salt pork and sazón. Fry until the fat has rendered and the salt pork is golden, about 4 minutes.

Lower the heat to medium and add the onion. Cook for 2 minutes, then add the garlic. Cook for 1 minute until fragrant.

Add the tomato sauce, sofrito, chicken bouillon, and vinegar. Cook for 5 minutes over medium heat, reducing the sauce and developing the flavors.

Add the green bell pepper and the sweet potato. Cook for five minutes.

Add the beans and enough water to cover them. Stir and taste the broth. Add salt to taste.

Cook uncovered over medium heat for 20 minutes until the sweet potato has softened. If halfway through the cook, the liquid in the beans reduces too much, add 1/4 cup of water.

For the rice, set a heavy-bottomed pot over medium heat and add 2 tablespoons of oil. When the oil has warmed, add the rice, mix it into the oil and let it toast for a minute. Next, add the boiling water and 2 teaspoons of salt to the rice and stir.

Cook uncovered until the water begins to evaporate and you see little steam holes form over the surface of the rice, about 5 minutes. Stir the rice once, reduce the heat to low, and cover the pot tightly with a heavy lid, so steam does not escape.

Cook the rice without stirring until the grains are tender, about 15 to 20 minutes. After you portion out the rice, scrape up the crispy bits on the bottom of the pot to serve on top of your rice.

Receta Postre Salpores de arroz - comida salvadoreña - Receta Petitchef

Salpores de arroz - comida salvadoreña

libra de harina de arrozy

libras de azucar.

ó 2 huevos

cucharadita de canela, preferiblemente en raja.

cdita de sal

de taza de manteca

cucharadita de polvo de hornear.

Los ingredientes se unen hasta formar una masa consistente y manejable. Luego se hacen pequeñas bolas las que se aplastan un poco para que queden como tortitas.

Se les aprieta con un tenedor, se les pone azucar encima, si la quieres de color, mejor, y se ponen al horno en una lata o molde de hornear, a 350 grados C, por veinte minutos o hasta que esten un poquito dorados.

This Puerto Rican Arroz Con Salchichas recipe is a budget-friendly quick weeknight meal of rice and sausage that&#39;s both filling and flavorful. Make it once and you&#39;ll put it in heavy rotation!

Arroz Con Salchichas

Tbsp cooking oil (0.04)

Tbsp adobo* (0.30)

sazón** (0.19)

Tbsp minced garlic (0.24)

sofrito (0.36)

tomato sauce (0.06)

Tbsp pimiento stuffed Spanish olives (0.29)

capers

Vienna sausages (1.50)

chicken broth, boiling (1.12)

salt (0.04)

cilantro leaves

Add the cooking oil to a large heavy-bottomed pot set over medium-high heat. Add the adobo and sazón and cook until fragrant, about 30 seconds. Add the diced yellow onion and cook until translucent, about 2 minutes. Add the minced garlic and cook until fragrant, about 30 seconds.

Add the sofrito, tomato sauce, green olives, and capers to the pot, and cook until fragrant, about 2 minutes. In the meantime, slice the Vienna sausages into 1/2-inch-thick rounds and rinse the rice until the water runs clear, making sure to drain off all excess water after rinsing.

Add the sliced Vienna sausages to the pot and sauté until browned. Finally, add the rinsed rice, salt, and boiling chicken broth to the pot. Stir and bring to a hard boil, with large bubbles breaking through the surface of the rice. Stir once more, turn the heat to low, and cover the pot.

Simmer the rice over low until the rice is tender, about 15 minutes. Take the pot off the heat, but leave it covered. Let it rest, covered, for 10 minutes. Uncover, stir the rice, taste, and adjust the seasoning to your liking. Stir in cilantro leaves then serve yourself a big bowl full and prepare to chow!

Dirty Rice with Clams recipe from Pati&#039;s Mexican Table Season 9, Episode 8 &quot;Super Sonoran&quot;

Dirty Rice with Clams

littleneck clams

Colorado, New Mexico or guajillo chiles (stemmed and seeded)

tomatoes

garlic cloves

cumin

oregano

salt (divided,

olive oil (divided)

unsalted butter

white onion

red bell pepper

leeks

carrots

beer

Mahatma® Rice white rice (or jasmine white rice)

parsley

Rinse and scrub the clams under a thin stream of cold water. Discard any that are open or broken. Drain well.

Place the chiles, tomatoes and garlic cloves in a medium saucepan, cover with water and bring to a boil over medium high heat. Cook for 10 to 12 minutes, until the chiles have plumped and rehydrated and the garlic and tomatoes are fully cooked, soft and mushy, but not falling apart. Using a slotted spoon, transfer the tomatoes, chiles and garlic to a blender, along with 1 cup of the cooking liquid, and allow to cool slightly. Add the cumin, oregano and 1 teaspoon salt. Puree until completely smooth. Set aside.

Heat 2 tablespoons olive oil and 2 tablespoons butter over medium-high heat in a large wide casserole or lidded sauté pan. When the butter begins to foam add the onion, bell pepper, leek and carrot, and cook, stirring often, for about 5 to 6 minutes, until the vegetables have fully softened and begun to lightly brown along the edges. Stir in the wine or beer and 1/2 teaspoon salt, and simmer until the wine or beer has just about evaporated, about 4 to 5 minutes. The vegetables should be quite soft and moist but not wet.

Pour the tomato puree over the vegetables, bring to a boil and add all the clams. Cover the pot, reduce the heat to medium and cook for 7 to 8 minutes, until the shells open. Turn off heat and leave undisturbed for 5 more minutes. Uncover and, using a slotted spoon or tongs, remove all the clams and place in a bowl. Transfer the sauce and vegetables to a bowl or a large heatproof measuring cup and wipe the casserole or sauté pan clean. Add enough water or broth to the sauce to measure 5 cups.

Remove about 3 dozen clams from the shells and discard the shells.

Heat the remaining 3 tablespoons olive oil over medium-high heat in the casserole or sauté pan until hot but not smoking. Add the rice and cook, stirring often, until it crackles, becomes milky white, and feels heavier as you stir it, about 3 to 4 minutes. Don’t let it brown. Stir in the reserved sauce and veggies and the remaining teaspoon salt. Stir well, add all the clams, both shelled and those still in their shells, bring back to a boil, cover and reduce heat to low. Cook for 15 minutes, until most of the liquid has evaporated and the rice has cooked. Taste the rice, and if it seems a bit too dente or not fully cooked and all of the liquid has almost evaporated, add another 1/4 to 1/2 cup water or broth, scrape the bottom, cover and cook for a few more minutes.

When ready to serve fluff with a fork, garnish with fresh parsley or cilantro or both and dig in.

Prepara la milanesa de cerdo, un platillo mexicano casero sencillo de cocinar y muy versátil. Ya que puedes transformar la receta básica en tres platillos sabrosos usando lomo de cerdo como ingrediente principal.

Top 26 arroz recipes from across the web

The most viewed arroz recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

30-Minute Arroz Con Salchichas (Cub...

Receta de arroz al caldero

Receta de arroz negro

Arròs al forn (arroz al horno)

Lentejas con arroz

Arroz'd Fava - Cape Verdean Style R...

Paella valenciana: la receta tradic...

Puerto Rican Style Red Beans and Ri...

Salpores de arroz - comida salvador...

Arroz Con Salchichas

Dirty Rice with Clams

Milanesa de Cerdo

Arroz yamaní, la cocción básica per...

Siete recetas de arroz tradicionale...

Arroz al horno

Paella Mixta

Así es como se logra un arroz con u...

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Arroz Verde (Mexican Green Rice)

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Un salteado de verduras con fideos ...

Arroz con pollo al estilo costarric...

Paella de verduras, una de las rece...

Brazilian Arroz Pilaf ~ Biro Biro w...

Top 26 arroz recipes from across the web

The most viewed arroz recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

30-Minute Arroz Con Salchichas (Cub...

Receta de arroz al caldero

Receta de arroz negro

Arròs al forn (arroz al horno)

Lentejas con arroz

Arroz'd Fava - Cape Verdean Style R...

Paella valenciana: la receta tradic...

Puerto Rican Style Red Beans and Ri...

Salpores de arroz - comida salvador...

Arroz Con Salchichas

Dirty Rice with Clams

Milanesa de Cerdo

Arroz yamaní, la cocción básica per...

Siete recetas de arroz tradicionale...

Arroz al horno

Paella Mixta

Así es como se logra un arroz con u...

Cómo cocinar arroz integral para qu...

Un magnífico arroz caldoso estilo c...

Arroz Verde (Mexican Green Rice)

Un arroz al horno muy sabroso

Receta de arroz de coliflor: la alt...

Un salteado de verduras con fideos ...

Arroz con pollo al estilo costarric...

Paella de verduras, una de las rece...

Brazilian Arroz Pilaf ~ Biro Biro w...

The most viewed arroz recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine