Good Rice Arroz Bueno Recipes

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GOOD RICE (ARROZ BUENO)

Make and share this Good Rice (Arroz Bueno) recipe from Food.com.

Provided by PalatablePastime

Categories     Long Grain Rice

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 8



Good Rice (Arroz Bueno) image

Steps:

  • Melt butter and cook onion until transparent.
  • Add rice and stir until the rice lightly browns.
  • Stir in chicken broth, parsley, basil and salt.
  • Bring to a boil, then lower heat, cover and steam for 18 minutes.
  • Add smoked paprika and fluff with a fork.

1/2 cup butter
4 cups chicken broth
1/2 cup chopped fresh basil
1/2 cup chopped fresh parsley
2 cups long-grain white rice
1 large onion, chopped
salt
1/2 teaspoon smoked paprika

GOOD RICE (ARROZ BUENO)

We have used this recipe for years, and it's still my favorite way to have rice. It's from the Columbia Restaurant cookbook.

Provided by FloridaGrl

Categories     White Rice

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 7



Good Rice (Arroz Bueno) image

Steps:

  • Melt butter and saute onion until transparent. Add rice and stir constantly until it turns a caramel color.
  • Add chicken broth, then parsley, basil and salt. Bring to a boil and lower flame. Cover and steam rice for 18 minutes. Fluff with a large 2 prong fork.

1/2 cup butter
4 cups chicken broth
1/2 cup fresh basil, chopped
1/2 cup parsley, chopped
2 cups long-grain white rice, uncooked
1 large onion, chopped
salt

ARROZ ROJO (RED RICE)

Also known as arroz Mexicano, these tomato-slicked grains of rice taste amazing alongside beans, tacos, enchiladas and just about any spread of meat, seafood and vegetables. Esteban Castillo, the author of the "Chicano Eats" cookbook and blog, toasts the rice in garlicky oil first to give the final dish an even richer flavor. A simple spice blend does, too.

Provided by Genevieve Ko

Categories     grains and rice, main course

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 11



Arroz Rojo (Red Rice) image

Steps:

  • In a small bowl or measuring cup, stir together the chicken stock, tomato paste, onion powder, coriander, cumin and pepper.
  • In a large skillet, heat the oil over medium. Add the garlic and rice, and cook, stirring frequently, until the rice is fragrant and lightly toasted, 3 to 4 minutes. Pour the stock mixture into the skillet and bring to a full boil. Stir in the mixed vegetables, then reduce the heat to low, cover with a tight-fitting lid and cook until the rice has absorbed all of the liquid, 15 to 20 minutes.
  • Turn off the heat and let the rice sit, covered, to steam for another 15 minutes. Uncover and let the steam release for 5 minutes, then fluff with a fork. Season with salt to taste. Serve alongside your favorite dishes.

1 2/3 cups chicken stock, warmed
1/4 cup tomato paste
1 1/2 teaspoons onion powder
1/2 teaspoon ground coriander
1/4 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
1 tablespoon neutral oil, such as canola or vegetable
3 garlic cloves, thinly sliced
1 cup long-grain white rice
1/2 cup frozen mixed vegetables (or fresh or frozen corn)
Salt

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