Cuisine  >  Recipes with ingredient “rice-and-grains”
Showing 1—25 of 39 results

Mexican chorizo and rice-stuffed artichokes: Alcachofas rellenas de chorizo y arroz Karen Hursh Graber

Cooking and draining the chorizo separately before mixing with the rice cuts down considerably on fat, and adding vegetables ups both fiber and flavor. Feel free to add other vegetables you have on ... read more

Mexican rice with aromatic spices: Arroz con especias aromáticas Karen Hursh Graber

A couple of teaspoons of aromatic spices do wonders to perk up plain white rice. So do the Mexican techniques of frying the rice first, and using broth instead of water. Cumin and coriander work well t... read more

Colonial Mexican baked rice and picadillo: Torta de arroz Karen Hursh Graber

In Mexico, the word torta most often means a sandwich on a bolillo, or French roll. However, as in this case, it can also take on its original Spanish meaning of a flat, round cake or, figuratively, fo... read more

Mexican honey spice bundt cake: Rosca de miel y especias Karen Hursh Graber

This recipe contains ground flax seed, an ingredient once found only in health food stores here in Mexico, but now sold in supermarkets, called semilla de linaza. read more

Mexican red rice: Arroz rojo Karen Hursh Graber

Red rice is a popular side dish with beef, pork and chicken, while seafood is usually accompanied by white rice. However, there is no hard and fast rule. The secret to the color and flavor of Mexican a... read more

Mexican chicken in pulque broth: Pollo en pulque Karen Hursh Graber

Now that pulque is sold in cans, it is more accessible to people outside the pulque producing regions, but diluted beer can be substituted and the recipe is written to be used with either one. This hea... read more

Mexican rice pudding with dried fruit: Arroz con leche y frutas secas Karen Hursh Graber

Rice pudding is a blank canvas, waiting to be embellished with the bright colors and flavors of dried fruit like apricots and cranberries. For a more exotic version, make it "tropical" with dried mango... read more

Refreshing Mexican rice beverage: Horchata de arroz Karen Hursh Graber

Horchata is one of the most common table drinks in Mexico, usually served in pitchers to accompany the main meal, and is classified as an agua, like many Mexican fruit drinks. In some areas, horchata i... read more

Mexican squash, corn and amaranth soup: Sopa de calabaza y elote con amaranto Karen Hursh Graber

This soup makes use of the zucchini squash and corn that abound in Mexican milpas and gardens north of the border in late summer. If fresh amaranth leaves are not available, use small, tender spinach l... read more

Mexican rice and amaranth pudding: Arroz y amaranto con leche Karen Hursh Graber

This variation of the classic arroz con leche is served in Zimatlan, Oaxaca, one of the largest amaranth-producing areas in Mexico. The addition of popped amaranth grains adds nutrients as well ... read more

Coconut and lemongrass rice: Arroz con coco y te limon Karen Hursh Graber

Coconut ready to drain the milk © Sergio Wheeler, 2011 This was the perfect accompaniment to the grilled tuna. Use fresh lemongrass, rather than the dried version sold to make tea. Ingredients ... read more

Green rice casserole with poblanos and cheese: Arroz verde con queso y rajas Karen Hursh Graber

If preparing this with Mexican rice, thoroughly rinse and drain beforehand, to eliminate the excess starch. In the United States, rice is milled differently, so the rinsing is not necessary. Ingredie... read more

Amaranth Candy: Dulce de Alegria Karen Hursh Graber

Alegrías, whose name is derived from the Spanish word for "happy", are made from the highly nutritious, ancient grain amaranth. Wrapped in colored cellophane, they make a nice addition to a gift baske... read more

Baked Kibbeh: Kebe Charola Karen Hursh Graber

Charola is the Spanish word for a tray or, in this case, the pan in which the kibbeh is baked. It is something like a meat loaf made with lamb, with the outer layers forming a crust to hold the meat an... read more

Polenta with Fresh Cheese and Chard: Polenta con Requeson y Acelgas Karen Hursh Graber

Leafy vegetables, including beautiful raddichio, were an important part of the diet of the people from the Treviso region. In Mexico, one of the most commonly available leafy vegetables is chard, which... read more

Pork and hominy Soup: Pozole Karen Hursh Graber

The days of soaking hominy kernels - cacahuazintle - in calcified water and peeling each one individually are fading fast, thanks to the pre-cleaned hominy that comes in packages in the refriger... read more

Green Rice: Arroz Verde Karen Hursh Graber

Visually intriguing, tasty and and a bit different from the usual Mexican red rice, this side dish is perfect with chicken or pork. It is guaranteed to jazz up even the simplest grilled meat or vegetab... read more

Jalisco Style Red Pozole: Pozole Rojo Jalisciense Karen Hursh Graber

In Jalisco, red pozole is more common than either white or green, and any red pozole, even if found in other regions, is usually called jalisciense or tapatío, meaning Jalisco style. The use of ... read more

Basic White Pozole: Pozole Blanco Karen Hursh Graber

Some pozole recipes call for cooking the corn and the meat separately; however, I prefer the method presented in Adela Fernandez' La Tradicional Cocina Mexicana. The exception to this is chicken whi... read more

White Rice with Vegetables: Arroz Blanco con Verduras Karen Hursh Graber

I like to vary the colors and textures of a comida, and for this meal I would choose a white rice dish such as this one, rather than repeating the red tomato base of the soup course above. This ... read more

Veracruz-style seafood and rice: Arroz a la tumbada Karen Hursh Graber

One of my happiest dining memories is the first time I tried Arroz a la Tumbada at the King of Carnival restaurant in the city of Veracruz, where it is prepared to order for each diner and serve... read more

Pollo Tizatlan Karen Hursh Graber

The most distinctive ingredient in this dish is amaranth (amaranto), native to Tlaxcala and cultivated for use in cooking (most notably moles and the homemade bars of candy called alegrías, sold in ev... read more

Rice with Huitlacoche: Arroz con Huitlacoche Karen Hursh Graber

Also known as arroz negro, or "black rice", this is one of the easiest ways to start cooking with huitlacoche. It is prepared like the traditional Mexican red rice, which needs to be soaked in hot wate... read more

Isthmus- Style Corn Bread: Pan de Elote del Istmo Karen Hursh Graber

We had been told to look for this by friends who had been to the Isthmus, and it proved to be a good tip. It is very different from the usual north-of-the-border concept of cornbread, since it is made ... read more

Mexican White Rice Karen Hursh Graber

Serves 8   The following rice recipe is inspired by Diana Kennedy and is a good introduction to preparing rice the mexican way. I use less oil than is traditionally called for and substitute water f... read more
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