Tag Archives: Lemon

Otra Vez Arroz! Even More Rice Recipes

Otra Vez Arroz, or Rice Again? Lol! That was a running joke we used to say when we were kids. I don’t care how times my Mom would prepare rice, I loved it! Most times, I would just serve myself a big bowl of rice and squeeze some fresh lime juice on top and that was my dinner. For the recipes today I used the same method I learned to prepare Mexican rice, but infused each with some different flavors. Instead of roma tomatoes or tomato sauce, how about fresh lemon juice or freshly blended tomatillos. I figured since I always crave that little hint of acid in my rice dishes, why not prepare a rice recipe that has those bright and tangy flavors already infused. Both of these recipes pair well with chicken or seafood. For a quick version of arroz con pollo (chicken and rice), follow directions for either rice recipe. After the rice comes to a boil, add 1 pound of grilled chicken tenders into the pan. Cover and cook until most of the broth has evaporated.  If you are not into the white rice, these recipes work well with parboiled brown rice just as well. Delicious either way! Rice? yes, please.

   

Lemon Chicken Rice~ Arroz Limon

Lemon Infused Jasmine Rice with Chicken Broth
Lemon Infused Jasmine Rice with Chicken Broth

Olive oil
1 cup jasmine rice
1 chile serrano
1/2 cup diced red onion
3 cloves garlic, minced
1/2 teaspoon cumin
1/2 teaspoon mexican oregano, crushed
1/3 teaspoon pepper
1/4 teaspoon turmeric
2 teaspoons chicken bouillon granules
2 cups water
Juice and zest of 1 lemon, plus 1 lemon sliced thin
salt to taste

Directions

1. Add rice and 2 tablespoons of olive oil to skillet. Heat to medium and cook until rice becomes aromatic and toasted. Stir often so rice does not burn.

2. Add the serrano, onions and garlic and cook for 2 more minutes. Add all of the remaining ingredients in the order listed. Stir gently to combine. Lay the lemon slices on top.

3. Bring to a boil, reduce to a simmer. Taste for salt, cover and cook for 16 to 20 minutes or until all the liquid has evaporated. Remove from heat and let stand for 10 minutes. Fluff with fork before serving. Yields 6 servings.

I like adding a little turmeric for that signature lemon yellow coloring.
I like adding a little turmeric for that signature lemon yellow coloring.

 

 

Tomatillo  Mexican Rice

Instead of tomatoes to make a traditional Mexican red rice, I added tomatillos
Instead of tomatoes to make a traditional Mexican red rice, I added tomatillos. Love how the Jasmine rice cooks up every time.

Ingredients

Olive oil
1 cup jasmine rice
1/3 cup diced white onion
1/4 cup diced red bell pepper
1/4 cup diced poblano pepper
2 jalapeños, one left whole and the other, seeded and minced
2 cloves garlic, minced
1/2 teaspoon cumin
1/2 teaspoon oregano
1/3 teaspoon pepper
Salt to taste
3 large tomatillos, peeled, washed and chopped
1/3 cup water
Low sodium chicken broth or water
2 teaspoons chicken bouillon granules
Juice of 1 key lime
Chopped cilantro for garnish

 

Directions

1. Add rice and 2 tablespoons of olive oil to skillet. Heat to medium and cook until rice becomes aromatic and toasted. Stir often so rice does not burn.

2. Add the  onions, bell pepper, poblano, whole jalapeño, minced jalapeño and garlic and cook for 5 more minutes. Combine the tomatillos and 1/3 cup chicken broth in the blender and blend until smooth. Pour mix into a 2 cup measuring cup. If it’s not quite 2 cups, top off with more broth until it measures 2 cups.

3.  Add dry spices, tomatillo broth, bouillon anf juice of key lime to the rice. Bring to a boil, reduce to a simmer. Taste for salt, cover and cook for 16 to 20 minutes or until all the liquid has evaporated. Remove from heat and let stand for 10 minutes. Fluff with fork  then fold in 1/4 cup finely chopped cilantro before serving. Yields 6 servings.

The same tomatillo rice as above, but picture taken with a different camera. The light filters in differently.
The same tomatillo rice as above, but picture taken with a different camera. The light filters in differently.

 

Hawaiian Style Rice~ Arroz  Estilo Hawaiano

Hawaiian Style Rice Prepared with Brown Rice
Hawaiian Style Rice Prepared with Brown Rice

Ingredients

4 strips bacon
1 cup brown rice
Olive oil, if needed
1/2 cup red onion
2 cloves garlic, minced
1 tablespoon fresh ginger, minced
1 serrano, whole
1 jalapeño, minced
1 red fresno pepper, minced
1/3 cup poblano, diced
1/3 cup yellow, orange or red bell pepper, diced
1 roma tomato, diced
2 3/4 cup chicken broth
1 teaspoon sriracha seasoning/dry rub or 1 1/2 tablespoons sriracha hot sauce
1/2 teaspoon cumin
salt and pepper to taste
1 cup fresh pineapple, diced
1/4 cup cilantro, chopped

Directions

1. Cook the bacon in skillet until crispy. Remove from pan and reserve for later. In that same pan with bacon grease, add the rice and toast for a few minutes at medium heat. If you need, add 1tablespoon of olive oil.

2. Add the onions, garlic, ginger and all of the peppers. Saute for 5 minutes. Add all of the remaining ingredients except for the pineapple, cilantro and reserved bacon. Bring to a boil, taste for salt, cover and continue cooking on low for 25 minutes. Crumble reserved bacon or chop finely.

3. After 25 minutes, spread out the pineapple and crumbled bacon over the top of rice. Continue cooking until all the liquid has evaporated. Remove from heat and let sit for 10 minutes. Fluff with fork and fold in the fresh cilantro before serving.  Serve with Sriracha hot sauce. Yields 6 servings.

*took about 40 to 45  minutes to cook on low heat.

Hawaiian Style Rice
Hawaiian Style Rice Served with Bacon Wrapped Shrimp and extra Sriracha Hot Sauce

Leftovers Reinvented~ Steak and Shrimp Parpardelle

Steak and Shrimp Parpardelle. During  the winter I like to prepare extra soups and stews to store in my freezer for easy quick night meals. And during the summer or warm weather months I have adapted that same concept, but with my favorite grilled meats, seafood and vegetables. It takes a little planning ahead, but we will usually grill once a week and I take advantage and grill several foods for future meals. They surprisingly hold up very well in the refrigerator for the whole week. My foods of choice to grill are chicken, steak, shrimp and all kinds of vegetables. I can grill a one pound steak, slice it thin and create several “tapas” style dishes. I have to admit this works well for when there are only two mouths to feed. I often hear friends complain that they have a difficult time cooking for two people. This method has worked out really well for us. Some our favorite reinvented dishes are tacos, salads, pasta dishes and sandwiches. It makes the dinner prep so much easier when all you have to do is make a salad, cook up some pasta  or chop some fresh ingredients for pico de gallo. Even more fun than developing new recipes, is reinventing leftovers! Grilling with purpose!

 

Steak and Shrimp Parpardelle. Getting creative with leftovers.
Steak and Shrimp Parpardelle. Getting creative with leftovers.

*I have several recipes for grilled steak and shrimp on the Hispanic Kitchen site and a few new ones on my own blog as well. Don’t forget to check out my boards on Pinterest too!


4  ounces cooked parpadelle pasta (about 3 cups)
Olive oil
1/4 cup shallots, diced
4 cloves garlic, minced
1/2 teaspoon chile pepper flakes
1 1/2 tablespoons unsalted butter
1/8 to 1/4 cup white wine
*you can add chicken broth instead of the wine
Zest and juice of 1 lemon
Salt and pepper to taste
4 ounces grilled steak, sliced thin
8 extra large grilled shrimp
1 teaspoon fresh oregano, minced
1 to 2 tablespoon fresh parsley, chopped
2 tablespoons fresh basil, chopped

Parpardelle Pasta, Fresh Herbs from my garden, Lemon Zest, Butter, Garlic, Pepper Flakes....

1. Preheat 2 tablespoons olive oil to medium heat. Add shallots, garlic and chile pepper flakes. Saute for a few minutes.

2. Add butter, white wine, zest and lemon juice. Season with salt and pepper to taste. Reduce heat slightly and let sauce reduce and for 5 minutes. 

3. Using tongs, toss in the steak, shrimp and pasta. Drizzle in a little more olive oil and heat just until warm. Fold in the fresh herbs before serving. Serve right away. Yields 2 servings.

Grilled meats, seafood and vegetables add so much flavor to any pasta dish
Grilled meats, seafood and vegetables add so much flavor to any pasta dish

Sopa Recipes~One Bowl At A Time

Ever since I was a kid I have loved the flavors of lemons and limes. Growing up in California, there was never a shortage of fresh citrus. Whether is was purchased from the local swap meet over the weekend or picked from the neighbors tree. It was a staple in our house and an ingredient that my Mom often cooked with. I often find myself garnishing many dishes with a  squeeze of fresh lemon or lime juice. It really brings out the flavors of the food and keeps you coming back for more. And since I was a kid, I absolutely love sopa! Toasted pasta, most commonly used is fideo or vermicelli, with a hint of tomato and spices makes for a great side dish for any meal.

 

Sopa de Orzo con Limon

Sopa de Orzo y Limon~ Orzo Pasta with Tomato, Carrots, Onions, Garlic and Herbs in a Tangy Lemon/Chicken Broth
Sopa de Orzo y Limon~ Orzo Pasta with Tomato, Carrots, Onions, Garlic and Herbs in a Tangy Lemon/Chicken Broth 

2 tablespoons olive oil

1/2 cup sweet onion, diced
3 cloves garlic, minced
1 serrano or jalapeño, minced
1 chayote, diced or 1 summer squash
1 large carrot, peeled and diced
3 roma tomatoes, diced
8 cups chicken broth
Juice and zest of 2 lemons
1 tablespoon dried cilantro or 1/4 fresh
1/3 teaspoon fresh cracked pepper
Salt to taste
1 cup uncooked orzo pasta

Sopa de Orzo y Limon
Sopa de Orzo y Limon

1. In a large dutch oven pot, heat 2 tablespoons of olive oil to medium heat. Add the onions, garlic, serrano, chayote and carrot. Season lightly with salt and pepper and cook for 6 to 8 minutes.

2. Add the tomatoes and cook for another 5 minutes. Add the broth, juice and zest of 2 lemons. Bring to a boil, season with salt, pepper and dried cilantro. If using fresh cilantro, add later when adding the orzo. Bring to a boil, reduce heat and cook for 5 minutes.

3. Add the orzo pasta and continue cooking for 10 minutes or until pasta is tender. It won’t take very long. Remove it from the heat or it will continue cooking. If you serve it right away, you will have a sopa with more broth. But the longer it sits, the pasta will absorb the broth. I like it either way. Garnish with lemon slices. Yields up to 10 servings.

My favorite thing to do lately is to add the juice of a whole lemon or lime when preparing, soups, sopa and rice dishes. I really enjoy the notes of acid that it brings to my favorite dishes. For this Sopa de Orzo y Limon recipe, I added the juice and zest of 2 lemons. One cup of Orzo made a big batch, enough for 10 servings.  You could certainly cut the recipe in half, but I like to share with friends.  it’s a great dish to pass as is, or add it some grilled chicken or shrimp for a complete meal. People often forget to use the zest when adding citrus to a recipe. It a simple and wonderful added flavor for many sweet and savory foods. Here are a few of my favorite sopa recipes.

 

Fideo con Sofrito

Sopa de Fideo or Sopa Seca which means dry soup, no broth.
Sopa de Fideo or Sopa Seca which means dry soup, no broth.

My  Version of Sofrito I Prepared 
Olive oil
2 roma tomato, sliced into 1/4’s
1/4 sweet onion, chopped
1 clove garlic, sliced
1 serrano pepper, sliced
1 small red bell pepper, diced
A handful (1/4 cup) cilantro, chopped
1 tablespoon lemon juice or red wine vinegar
Salt and pepper to taste

You will also need
More olive oil
remaining sweet onion, diced
1clove garlic, minced
1 jalapeño or red fresno,(or both) sliced into rings or left whole
1 tablespoon tomato paste or 1/4 cup tomato sauce
6 cups chicken broth
1/2 teaspoon cumin
1/3 teaspoon pepper
1/3 teaspoon crushed oregano
1 1/2 cups broken fideo, toasted

Really like the convenience of the broken spaghetti or fideo. I enjoy Barilla brand pasta.
Really like the convenience of the broken spaghetti or fideo. I enjoy Barilla brand pasta.
Sopa de Fideo prepared with some leftover sofrito I had.
Sopa de Fideo prepared with some leftover sofrito I had.

Directions

1. In a skillet heat 2 tablespoons of olive oil to medium heat. Add all of the ingredients for the sofrito, minus the lemon juice. Season lightly with salt and pepper and saute for 8 to 10 minutes. Transfer to blender, add lemon juice and pulse to blender until you have coarse, but not chunky finish, set aside.

2. In another deep skillet, add 2 tablespoons of olive oil and heat to medium. Add the fideo pasta and toast, stirring often, until mostly browned and aromatic. Remove pasta from pan onto plate, set aside.

3. In that same skillet, add 1 more tablespoon of olive oil and bring heat back up to medium. Add the onions, garlic and jalapeño, if using. Season lightly with salt and pepper and saute for 6 to 8 minutes. Add the tomato paste or sauce and sofrito from blender. Cook for 3 more minutes.

4. Add the 6 cups of broth, cumin, oregano and pepper. Bring to a boil, taste for salt. Add the fideo back into the broth. Gently stir, bring to a boil, reduce to a simmer. Cover and cook for 5 to 6 minutes. Remove from heat and let stand for 10 minutes. Yields 6 servings. The longer it sits, the more it will absorb the broth. If you like it more like “sopa seca” with less broth only add 4 cups broth instead of 6.

This is how I like to enjoy my sopa de Fideo with extra broth so it’s more like a soup. Makes me feel like a kid again! 

With Extra Broth!
With Extra Broth!

Tips~ Before serving, grate in some fresh queso cotija or Parmesan. Add some freshly crushed oregano, serve with warm corn tortillas or crusty bread.

 

 

Sopa with Orzo Pasta 

Sopa con Pasta de Orzo
Sopa con Pasta de Orzo

3 tablespoons olive oil
2 cups orzo pasta
1/2 cup white onion, diced
2 cloves garlic, minced
2 roma tomatoes, quartered
1 serrano or jalapeno, chopped
3 1/2 cups water
Salt to taste
1/2 teaspoon pepper
1/2 teaspoon cumin
1/2 teaspoon oregano
1/2 teaspoon smoked paprika
1/2 cup roasted green chiles, diced
3 teaspoons chicken bouillon granules

Directions

1. Add olive oil to a large skillet and heat to medium heat. Add the orzo and toast for 5 to 6 minutes. Add the onions and garlic and saute for another 3 minutes.

2. Add the tomatoes, hot pepper and about 1/8 cup of water to the blender. Blend until smooth and add to pan of orzo.

3. Add all of the remaining ingredients in the order listed. Stir to combine and taste for salt. Reduce heat to a low simmer, cover and continue cooking for about 10 to 13 minutes or until orzo becomes tender. It will appear soupy at first, but the longer it sits, the pasta will absorb the broth. Yields 6 servings.

Sopa made with orzo pasta
Sopa made with orzo pasta

 

Sopa de Fideo con Calabacitas

Sopa de Fideo con Calabacitas
Sopa de Fideo con Calabacitas


Olive oil
3 cups fideo(vermicelli) pasta broken into smaller pieces
*the goya brand comes in coils, use 4 coils
1/3 cup white onion, diced
2 cloves garlic, minced
1 serrano, minced
1 small poblano, diced
3 cups chicken broth
1/4 cup tomato sauce
1/2 teaspoon cumin
1/2 teaspoon smoked paprika
1/3 teaspoon pepper
Zest of 1 lemon, reserve lemon for garnish
Salt to taste
1 small zucchini, diced (about 1 full cup)

 

Toasting the fideo pasta before adding the onions, garlic and peppers.
Toasting the fideo pasta before adding the onions, garlic and peppers.

 

1. Toast the fideo in 2 tablespoons of olive oil at medium heat for a few minutes. Use tongs to toss quickly or it will burn. Some darker spots are ok. Add the onions, garlic, serrano and poblano. Cook for another few minutes.

2. Add the broth, tomato sauce and spices. Stir well to combine. Bring to a boil, reduce heat, cover and continue cooking for 10 minutes. 

3. Season the zucchini lightly with salt and pepper and spread out evenly over the fideo. Zest the lemon over the top, cover and continue cooking until most of the liquid has evaporated. Remove from heat and let stand for 10 minutes. Fluff with fork before serving and garnish with lemon wedges. Yields 6 servings.

Tips~ If you like yours with more broth add extra broth

Sopa de Fideo con Calabacitas
Sopa de Fideo con Calabacitas