Chicken with Rice


Ingredients


  • 1/4 cup Achiote Oil, recipe follows
  • 1 (3 to 4-pound) chicken, cut into 10 pieces
  • Fine sea or kosher salt and freshly ground black pepper
  • 1/2 cup Sofrito, recipe follows
  • 1/4 cup alcaparrado or coarsely chopped pimiento-stuffed olives
  • 1 teaspoon ground cumin
  • Pinch ground cloves
  • 4 cups long-grain rice
  • 5 cups homemade or store-bought reduced-sodium chicken broth
  • 2 large bottled roasted red peppers, cut into 1/4-inch strips (about 1 1/2 cups)
  • Achiote Oil:
  • 1 cup olive oil
  • 2 tablespoons achiote (annatto) seeds, see Cook's Note*
  • Sofrito:
  • 2 medium Spanish onions (about 12 ounces), cut into large chunks
  • 3 to 4 Italian frying peppers or Cubanelle peppers, cored, seeded and cut into large chunks
  • 16 to 20 cloves garlic, peeled
  • 1 large bunch cilantro, washed
  • 7 to 10 ajices dulces (see Cook's Note*), optional
  • 4 leaves culantro (see Cook's Note*), optional
  • 3 to 4 ripe plum tomatoes (about 1 pound), cored and cut into chunks
  • 1 large red bell pepper, cored, seeded and cut into large chunks

Directions

  • In a paella pan or wide, shallow pan with a tight-fitting lid, heat the Achiote Oil over medium-high heat until the oil is rippling. Season the chicken with salt and pepper and add as many pieces skin side down to the pan as fit without touching. Cook, turning as necessary, until well browned on all sides, about 10 minutes. Remove the pieces as they are done and set aside. Adjust the heat under the pan, especially after you start removing chicken, so the chicken browns without the oil darkening.
  • When all the chicken is removed from the pan, add the Sofrito and alcaparrado. Season, to taste, with salt and pepper. Raise the heat to high and boil until most of the water is evaporated from the Sofrito. Add the cumin and cloves.
  • Stir in the rice until coated with oil. Return the chicken to the pan, pour in enough broth to cover the rice by the width of 2 fingers (about 1-inch), and bring to a boil. Cook over high heat until the level of liquid reaches the rice. Stir gently and reduce the heat to low. Cover the pan and cook until the liquid is absorbed, the chicken is cooked through, and the rice is tender but firm, about 20 minutes. Fluff the rice with a fork. The arroz con pollo can be brought to the table right in the pan or transferred to a large serving platter. Either way, garnish with the red pepper before serving.
  • Achiote Oil:
  • Heat the oil and annatto seeds in a small skillet over medium heat just until the seeds give off a lively, steady sizzle. Don't overheat the mixture or the seeds will turn black and the oil will turn a nasty green. Once they're sizzling, remove the pan from the heat and let stand until the sizzling stops. Strain and reserve in a jar with a tight-fitting lid at room temperature for up to 4 days.
  • *Cook's Note: Achiote seeds are a deep orange seed with a nutty flavor. They are available in many supermarkets and almost all Latin markets.


  • Sofrito:
  • Chop the onion and Cubanelle or Italian peppers in the work bowl of a food processor until coarsely chopped. With the motor running, add the remaining ingredients 1 at a time and process until smooth. The sofrito will keep in the refrigerator for up to 3 days. It also freezes beautifully.
  • *Cook's Note: Ajices dulces are little sweet peppers that look similar to the fiery hot Scotch bonnet or habanero peppers, only smaller. They have a wonderful fresh herbal flavor, almost like cilantro, but only a tiny bit of heat. Culantro is an herb with broad, round-tipped leaves. Its flavor is similar to cilantro, but much more intense. Both ajices dulces and culantro are available in Latin markets. If you cannot find them, simply increase the amount of cilantro to 1 1/2 bunches.


Rice and Beans


Ingredients

  • 1 red bell pepper
  • EVOO, for drizzling
  • 12 ounces Spanish chorizo, diced into bite-size pieces
  • 2 tablespoons butter
  • 1/2 cup broken spaghetti
  • 1 cup long-grain rice
  • 1 healthy pinch saffron (about 24 threads)
  • 1 quart chicken stock
  • Kosher salt
  • 4 cloves garlic, sliced
  • 1 to 2 red Fresno chile peppers, sliced
  • 1 large onion, chopped
  • 2 tablespoons tomato paste
  • 1/4 cup dry sherry or 1/2 cup white wine
  • One 15-ounce can white beans or chickpeas, drained
  • 1 small bundle black or Tuscan kale, stripped and chopped or shredded
  • Freshly grated nutmeg

Directions

  • Place the red pepper over a gas flame on the stovetop to char it or blacken it under the broiler. Then place in a bowl and cover. Once cool, peel, seed and chop.
  • Heat a drizzle of EVOO in a Dutch oven or deep skillet. Add the chorizo and render for a few minutes.
  • Meanwhile, heat a drizzle of EVOO and the butter in a saucepot over medium heat. Add the pasta to the pot and toast to golden. Add the rice and saffron and about 2 1/2 cups of the chicken stock. Bring to a boil and sprinkle with salt. Cover the pot and cook the rice to tender, 17 to 18 minutes.
  • Add the garlic, chiles and onions to the chorizo and cook to tender, 7 to 8 minutes. Stir in the tomato paste and deglaze the pan with the sherry. Next, add the beans, roasted peppers, kale, 1 cup of the chicken stock and a few grates of nutmeg and cover to wilt the greens.
  • Serve the rice in shallow bowls and top with the sausage and beans.
  • Cook's Note: Use the remaining 1/2 cup stock if the rice cooks too quickly or the chorizo and beans get too dry.

Spanish style Rice with Clams


Ingredients


  • 2 pounds littleneck clams (about 24), scrubbed
  • 1 tablespoon extra-virgin olive oil
  • 1 fully cooked chorizo sausage, sliced 1/2 inch thick
  • 1 leek (white and light green parts), halved lengthwise and sliced
  • 1 red bell pepper, finely chopped
  • 3 cloves garlic, minced
  • 2 bay leaves
  • 1 cup arborio rice
  • 2 cups low-sodium chicken broth
  • 1/2 cup fresh parsley
  • 1 cup frozen baby lima beans, thawed



Directions


  • Put the clams in a large pot or Dutch oven with 1 cup water. Cover and cook over medium-high heat until the clams start opening, about 5 minutes; as the clams open, transfer them to a bowl using tongs. (Discard any unopened clams.) Add the cooking liquid to the bowl with the clams (strain through a paper towel-lined sieve if sandy). Cover to keep warm.
  • Wipe the pot clean and reduce the heat to medium. Add the olive oil and chorizo. Cook, stirring occasionally, until the chorizo is lightly browned, about 3 minutes. Add the leek, bell pepper, garlic and bay leaves. Cook, stirring occasionally, until the vegetables are tender, about 4 minutes. Add the rice; cook, stirring, until lightly toasted, about 2 minutes. Add the chicken broth and 1 cup water; bring to a boil, then reduce the heat to medium. Cover and simmer, stirring once or twice, until the rice is tender, about 15 minutes. Discard the bay leaves.
  • Meanwhile, puree the parsley with 1/3 cup water in a blender until smooth. Stir the lima beans, parsley puree, and the clams and their juices into the rice mixture. Cook until the lima beans are tender, 3 to 4 minutes.

Spanish Beef and Rice



Ingredients

  • 2 cups beef stock
  • 1 3/4 cups water
  • 1 tablespoon butter
  • 2 cups white enriched rice
  • 1 tablespoon extra-virgin olive oil, 1 turn of the pan
  • 1 2/3 pounds ground sirloin
  • Salt and pepper
  • 1 large onion, finely chopped
  • 4 cloves garlic, chopped
  • 1 green bell pepper, seeded and finely chopped
  • 1 tablespoon Worcestershire sauce
  • 2 cups tomato sauce
  • 1/4 teaspoon ground cloves
  • 2 teaspoons ground cumin, 1/3 palmful, twice
  • 1/4 cup chopped flat-leaf parsley, a couple of handfuls
  • Spicy Chopped Salad with Tortillas, recipe follows
  • 4 long, mild to medium chile peppers, such as moderate heat poblano or mild Italian cubanelle
  • 1 tablespoon extra-virgin olive oil, plus some for drizzling
  • 1 clove garlic, cracked
  • 10 ounces triple washed spinach, stems removed and coarsely chopped
  • Salt and pepper
  • 1/2 cup beef broth or chicken broth
  • 3 cups leftover Spanish style beef and rice
  • 1 cup tomato sauce
  • 2 cups shredded Monterey Jack, smoked cheddar or pepper jack cheese
  • 2 hears romaine lettuce, chopped
  • 3 tablespoons canned or jarred sliced jalapenos, drained
  • 3 tablespoons salad olives, Manzanilla with pimento, drained
  • 1 vine ripe tomato, seeded and chopped
  • 1/2 red onion, chopped
  • 1 cup broken tortilla chips, any variety
  • 2 tablespoons taco sauce
  • 1 lime, juiced
  • 2 tablespoons chopped cilantro or flat-leaf parsley
  • 1/4 cup olive oil, eyeball it
  • Salt and pepper

Directions

  • Heat beef stock, water and butter to a full boil. Add rice, reduce heat and cover pot. Cook 20
  • minutes, until tender and liquids are absorbed.
  • Heat a large, deep skillet over medium high heat. Add oil and beef and season with salt and pepper. Brown meat, 2 or 3 minutes. Add onion, garlic, bell pepper, Worcestershire. Cook together 5 to 7 minutes, until veggies are just tender. Add tomato sauce, cloves, cumin and parsley. Bring mixture up to a bubble and reduce heat to low.
  • Combine cooked rice with meat mixture and serve with Spicy Chopped Salad wit and Taco Dressing, recipe follows. Reserve 1/2 of the beef and rice and freeze for stuffed peppers for another meal. Recipe follows.
  • * Please note: You can also choose to make the stuffed peppers in their entirety, then freeze and microwave when ready to serve for 12 to 15 minutes on high. Reheat with loose plastic over the dish to keep the peppers from splattering. If you do not have a carousel microwave, rotate peppers once during the reheating of your peppers.
  • Stuffed Peppers with Beef, Rice, Spinach and Cheese
  • Preheat a griddle or grill pan. Seed chile peppers. Drizzle peppers with a little oil and grill over medium high to high heat 3 or 4 minutes on each side, until tender. Transfer peppers to a broiler pan or baking sheet, hollow side up.
  • Place a small skillet on the stove top and add 1 tablespoon, 1 turn of the pan, olive oil and a crushed clove of garlic. Heat over medium flame and add spinach in bunches until it is all wilted and is giving off liquid. Season greens with salt and pepper. Remove spinach and drain. Set aside.
  • Preheat broiler to high.
  • Defrost beef and rice in microwave oven. Combine 1/2 cup broth and defrosted rice in the skillet you cooked the spinach in and reheat over medium flame. Add 1 cup tomato sauce and heat through.
  • Pile spinach and hot beef and tomato rice into peppers, mounding them up in the center of each pepper. Top liberally with grated cheese and melt cheese under broiler 3 to 5 minutes, then serve.
  • Spicy Chopped Salad with Tortillas
  • Combine salad ingredients in a bowl, toss with tortilla chip pieces. In a second bowl, combine taco sauce, lime juice, cilantro or parsley. Whisk in olive oil in a slow stream until dressing is combined. Toss salad with dressing to combine and coat ingredients evenly, then serve.


Shrimp and Rice


Ingredients


  • 3 tablespoons vegetable oil
  • 1 small onion, chopped
  • 2 cloves garlic, chopped
  • 1/2 teaspoon turmeric
  • 1 medium tomato, chopped
  • 1 small carrot, diced
  • 1/2 red bell pepper, diced
  • Kosher salt and freshly ground pepper
  • 1 pound large shrimp, peeled and deveined
  • 1 1/2 cups converted white rice
  • 1 tablespoon chopped fresh parsley
  • 1/2 cup frozen peas, thawed
  • Hot sauce, for serving (optional)


Directions


  • Heat the vegetable oil in a large, deep skillet over medium heat. Add the onion, garlic and turmeric and cook until the onion is slightly softened, about 3 minutes. Add the tomato, carrot and bell pepper and cook, stirring occasionally, until tender, about 5 minutes. Sprinkle with 3/4 teaspoon salt, and pepper to taste.
  • Add the shrimp and cook, stirring occasionally, until they begin to turn pink, about 1 minute. Add the rice, 2 cups water and 1/2 tablespoon parsley; bring to a boil. Reduce the heat to medium low, cover and simmer until the rice is tender, 15 to 20 minutes. Remove from the heat and sprinkle in the peas and the remaining 1/2 tablespoon parsley. Cover and let stand 5 minutes.
  • Fluff the rice mixture with a fork and incorporate the peas and parsley. Season with salt and pepper. Serve with hot sauce.


Smoky Spanish Rice


Ingredients

  • 1 1/2 cups converted long-grain rice (recommended: Uncle Ben's)
  • 1 (15-ounce) can diced tomatoes (recommended: Hunt's)
  • 1 (4-ounce) can diced green chiles (recommended: Ortega)
  • 2 tablespoons chipotle taco seasoning (recommended: Ortega)
  • 3 1/3 cups water


Directions

  • Combine all ingredients in a saucepan and bring to boil. Reduce heat to medium-low and simmer, covered, for 20 minutes. Remove from heat. Let stand covered for 5 minutes. Fluff with a fork and serve

Spanish Rice


Ingredients


  • 2 tablespoons butter
  • 1 1/2 cups long-grain white rice
  • 1 onion, chopped
  • 1 green pepper, chopped
  • One 28-ounce can diced tomatoes
  • One 4-ounce jar diced pimiento
  • Pinch salt
  • Pinch cayenne
  • Several dashes hot sauce


Directions


  • Melt the butter in a medium, heavy-bottomed saucepan over medium-low heat. Add the rice, onion and green pepper, and saute until the rice is slightly browned and the vegetables are softened, 8 to 10 minutes. Stir in the tomatoes, pimiento, salt, cayenne and hot sauce. Bring to a boil, cover and reduce the heat to low. Simmer for 20 minutes, then fluff with a fork. If the rice is tender but too soupy, cook uncovered for another 5 minutes. If the rice is dry but not yet tender, add 1/2 cup water, cover and continue cooking for another 5 minutes, or until the rice is done.


 

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