Tag Archives: Chiles

Stuck on Jasmine~ Learning to Cook Rice

After many years of cooking rice dishes, I have to admit that both my husband and I are hooked on jasmine rice. I will also admit that I have tried every boxed, pre- mixed, par boiled and rice o roni that was ever made, lol!! I am not sure why I was so intimidated when it came to preparing my Mom’s recipe for Mexican Red Rice. It may be that I knew my version would never be as wonderful as hers. Or so I thought…. I can finally say that I am happy with my rice making skills now. I don’t fuss too much when it come to preparing rice recipes. Every cook has a method that works for them, whether it’s soaking, rinsing, steaming or toasting the rice. This is a collection of some of my favorites I have experimented with. Most all prepared with jasmine rice and a few with brown rice or quinoa. The first recipe was from my most recent cooking class where we prepared a fresh batch of Mexican chorizo and added it to the rice! My new favorite…for now.

 

Homemade Mexican chorizo added to Mexican red Rice.
Homemade Mexican chorizo added to Mexican red Rice.

from the cooking class….. picture by Celeste

Mexican Red Rice with homemade chorizo and Chicken Tinga Tostada
Mexican Red Rice with homemade chorizo and Chicken Tinga Tostada

 

Chorizo Rice

Ingredients:
2 tablespoons olive oil
1 cup of long-grain rice (I like to use Jasmine rice)
1 small white onion, diced
1 to cloves of garlic, minced
1/2 cup uncooked Mexican chorizo
1 teaspoon cumin
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
½ teaspoon black pepper
Salt to taste
2 cups of chicken broth
1/4 cup of tomato sauce or 2 fresh Roma tomatoes, blended
1/2 cup of peas and carrots mixed, fresh or frozen. We used a vegetable mix this time
Chopped cilantro, optional

Directions

1. In a large pan, heat 2 tablespoons of oil to medium heat. Add the rice and saute for a few minutes or until the rice becomes aromatic and slightly opaque. Add the onions and the garlic and cook for just 2 minutes. Move the rice mixture to the outer edges of the pan and add the chorizo to the center of the pan. Cook for 5 to 6 minutes, breaking apart with wooden spoon until crumbly.

2. Add all the dry spices and stir well to combine. Add the tomato sauce and broth, stir well and taste for salt. Bring to a boil, reduce heat to low, cover and cook for 10 minutes without disturbing the rice.

3. Add the peas and carrots evenly to the top of the rice. Cover and continue cooking until all of the liquid has evaporated. Total cooking time is about 18 to 20 minutes or so. (If rice doesn’t look like it is cooking evenly, gently stir with a fork and add 2 to 3 tablespoons of broth or water, cover and continue cooking.)

4. Remove from heat once liquid has evaporated and let stand for 10 minutes. When ready to serve, fluff with a fork and fold in the fresh cilantro if using. Yields up to 6 servings.

 

Savory Chicken Rice with Toasted Cumin Seeds and Lime

Savory Chicken Rice with Toasted Cumin and Lime
Savory Chicken Rice with Toasted Cumin and Lime



2 tablespoons olive oil
1 cup jasmine rice
1/3 cup red onion, diced
1/3 cup red bell pepper, diced
1 jalapeno, diced
2 cloves garlic, minced
2 teaspoons cumin seeds, crushed
1 packet of Knorr brand Sazon with annatto
1 packet of Goya brand chicken bouillon granules (always use homemade stock if available, but this works in a pinch)
2 cups water
1 red fresno pepper
Salt and pepper, to taste
1/2 cup fresh green beans, chopped fine
1 medium carrot, diced
Zest and juice of 1 lime

 

Savory Chicken Rice with Toasted Cumin and Lime
Savory Chicken Rice with Toasted Cumin and Lime

 

Directions 

1. Add the 2 tablespoons of olive oil to a skillet. Heat to medium and add the rice. Toast the rice until it become aromatic and begins to brown slightly.

2. Add the onions, bell pepper, jalapeno and garlic and saute for another 5 minutes. Push the rice to the outer edges of the pan. Add the crushed cumin seeds to the center and toast for a few minutes.

3. Add the Sazon, chicken bouillon, water and fresno pepper. Stir gently and season to taste with salt and pepper. Bring to a boil, reduce to low, cover and continue cooking for 10 minutes.  Add the fresh veggies to the rice and spreed out evenly over the top. Cover and continue cooking for another 8 to 10 minutes or until all of the liquid is absorbed.  Remove from heat and let stand for 10 minutes. Before serving, add the zest and juice of the lime and fluff with a fork. Yields 6 servings.

 

Mexican Style Red Rice with Quinoa

Mexican Style Red Rice with Quinoa
Mexican Style Red Rice with Quinoa



2 tablespoons olive oil
1/3 cup red onion, diced
1 serrano pepper, sliced in half (lengthwise)
1/3 cup red bell pepper, diced
2 cloves garlic, minced
2 roma tomatoes, diced
1 1/2 tablespoons tomato paste or 1/4 cup tomato sauce
1 1/2 cups chicken broth
1/2 teaspoon cumin
1/2 teaspoon pepper
1/2 teaspoon smoked paprika
Salt to taste
1 cup uncooked quinoa
2 tabespoons lemon fresh juice
1/4 cup green onions, sliced

Directions

1. Preheat the olive oil on medium heat for a minute. Add the onions, serrano, bell pepper and garlic. Cook for 3 to 5 minutes.

2. Add the tomatoes and tomato paste or sauce. Season lightly with salt and pepper and let cook for 5 minutes.

3. Add in the broth, cumin, pepper, smoked paprika and salt to taste. Bring to a boil, add in the quinoa, making sure you spread it out evenly. Push it down slightly so it is covered with broth. Reduce heat, cover and continue cooking for 13 to 18 minutes or until most of the broth has evaporated. Remove from heat and let stand for 10 minutes. Add fresh lemon juice, green onions and fluff with a fork before serving. Yields up to 6 servings.

 

Savory Mango Rice

A Savory Mango Rice Recipe I Developed for Hispanic Kitchen. Click Onto Picture to see Recipe
A Savory Mango Rice Recipe I Developed for Hispanic Kitchen. Click Onto Picture to see Recipe

 

Cilantro Chile Rice

Cilantro Chile Rice
Cilantro Chile Rice, click onto picture for recipe

 

Arroz Huerfano~ Orphan Rice, my Tia Minerva’s Recipe

Arroz Huerfano~Orphan Rice, my Tia Minerva's Recipe
Arroz Huerfano~Orphan Rice, my Tia Minerva’s Recipe, click onto picture for recipe

 

Mexican Brown Rice

Mexican Brown Rice Recipe Using Parboiled Rice
Mexican Brown Rice Recipe Using Parboiled Rice, click onto picture for recipe

 

Arroz Cremoso Poblano (Creamy/Cheesy Poblano Rice)

Arroz Cremoso (Creamy/Cheesy Poblano Rice)
Arroz Cremoso (Creamy/Cheesy Poblano Rice), click onto picture for recipe

 

And the last one….My Mom’s Mexican Red Rice. This is my best attempt at recreating my Mom’s recipe with my little twist of some added spices.

My Mom's Mexican Red Rice
My Mom’s Mexican Red Rice, click onto picture to see recipe

 

 

 

Preparing Escabeche~Pickled Chiles and Vegetables

Poblanos en Escabeche is just one of the many combinations of a quick pickled escabeche I have prepared. What happens most times, is that I get to that point where I have a few of this and that, vegetables that I need to use up, and escabeche is a great way to go. As we approach summer and many trips to the farmers markets, I look forward to spicy batches of escabeche!  Serve escabeche as you would any salsa or guacamole. Great garnish for tacos, especially carne asada, grilled chicken and any seafood.  I will add more recipes  to this blog postas they develop.

Poblanos, Carrots, Jalapeños, Serranos, Chile de Arbol, Garlic and Onions...
Poblanos, Carrots, Jalapeños, Serranos, Chile de Arbol, Garlic and Onions…

3 tablespoons olive oil
3 poblanos, sliced into strips
3 carrots, sliced
3 jalapeños, sliced into rings
3 serranos, sliced into rings
6 to 8 chile de arbol
6 green onion, just the top white parts
4 cloves garlic, sliced thin
1 1/2 cups white distilled vinegar
1 1/2 cups water
3 teaspoons of salt, or to taste
1 teaspoon sugar or to taste
1 tablespoons pickling spices
1/2 tablespoon Mexican oregano

 

Many times I will prepare a quick pickled escabeche with whatever I have available in my pantry.
Many times I will prepare a quick pickled escabeche with whatever I have available in my pantry.

 

1. In a large pan, preheat the olive oil to medium for a few minutes. Add the first 6 ingredients and saute for 5 minutes. Add the onions and garlic and cook for another minute.

2. In a large measuring cup or bowl, mix the vinegar, water, salt and sugar. Taste for seasonings and adjust as needed. 

3. Add liquids and remaining spices and cook at a low simmer for 10 minutes. Let cool at room temperature. Store in the refrigerator in an airtight container for  4 weeks.

 

Zanahorias en Escabeche (Spicy Pickled Carrots)

This escabeche inspired bt those many cans of spicy jalapeños my Mom would purchase. We would always fight for the carrots that were mixed in with the peppers. So why not prepare a whole batch of just spicy carrots. The habanero works really well with the carrots for this recipe. 

Zanahorias en Escabeche, Spicy Pickled Carrots with Habaneros
Zanahorias en Escabeche, Spicy Pickled Carrots with Habaneros

10 carrots, peeled, cut into matchsticks
1 medium white onion, sliced
jalapeño peppers, sliced (removing seeds is optional)
2 habanero peppers, sliced
2 chile de arbol, torn into pieces
2 cloves garlic, sliced
3 bay leaves
1 tablespoon whole peppercorns
1 cup white vinegar
½ water
Salt
Sugar

1. In a large saucepan, heat the vinegar on medium/low, add about 2 tablespoons salt and 1 tablespoon of sugar.

2. Once the sugar and salt have dissolved, add the peppercorns, bay leaves and onions, stir well, cook for 2 minutes. Add the carrots, habanero, jalapeño and chile de arbol. Taste for salt. Remove from heat and let steep for 10 minutes. Let cool at room temperature.

3. Transfer the escabeche to a glass mason jar  or any airtight containerand refrigerate for a few hours. It will keep in the refrigerator for 4 weeks. 

 

Pickled Mixed Hot Peppers.

This was a recipe I developed for Que Rica Vida last year. It is to date my favorite combination of peppers and flavors! Click onto picture for the complete recipe.  http://www.quericavida.com/en/recipes/pickled-mixed-hot-peppers/

Pickled Mixed Hot Peppers http://www.quericavida.com/en/recipes/pickled-mixed-hot-peppers/
Pickled Mixed Hot Peppers http://www.quericavida.com/en/recipes/pickled-mixed-hot-peppers/

 

Quick Pickled Fresno Peppers, great for sandwiches, salads or tacos!

Quick Pickled Fresno Chile Peppers
Quick Pickled Fresno Chile Peppers

6 fresno peppers, sliced into rings
*you could use any kind of fresh hot pepper
1 clove garlic, minced
1/4 cup red wine vinegar
3 tablespoons olive oil
1/2 teaspoon Mexican oregano
Salt to taste

Combine all of the ingredients, taste for salt. Cover and let marinate at room temperature for 1 hour before serving. The longer they sit, the better.