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Cuisine  >  Recipes with ingredient “rice-and-grains”
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Showing 1—25 of 34 results

Fresh corn pozole from southern Puebla: Elopozole de Tierra Caliente by Karen Hursh Graber

In the northern and central parts of the state, southern Puebla is called " tierra caliente"- hot land - although it can get chilly in winter, especially in the mountains. Most pozole is made with ho... read more
pork main-dishes soups rice-and-grains Puebla

Pork and Hominy Soup: Pozole by 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
pork main-dishes soups rice-and-grains

Michoacán-Style Rice with Chorizo: Morisqueta con Chorizo by Karen Hursh Graber

In this recipe, the rice is good first and then combined with the other ingredients, making it a good way to use leftover cooked rice. Ingredients: 2 tablespoons vegetable oil ¼ cup chopp... read more
meat side-dishes rice-and-grains Michoacán

Quail with Rice: Arroz con Codorniz by Karen Hursh Graber

This recipe, using saffron and olive oil, clearly reflects the Spanish side of Mexican cooking and is similar to arroz con pollo. If your market sells quail breasts, they are more convenient to use ... read more
poultry main-dishes rice-and-grains

Squash, Corn and Amaranth Soup: Sopa de Calabaza y Elote con Amaranto by Karen Hursh Graber

This soup makes use of the zucchini and corn which abound in Mexican milpas and gardens north of the border in late summer. If fresh amaranth leaves are not available, use small, tender spinach leaves,... read more
vegetables soups rice-and-grains

Green Rice: Arroz Verde by 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
vegetarian rice-and-grains

Amaranth-Potato Croquettes: Croquetas de Papa con Amaranto by Karen Hursh Graber

This is an adaptation of a recipe provided by Gladys Zavaleta Ruiz in her collection, Cocina con Amaranto. Served with a salad, it makes a fine light supper, and is a good example of the many vegetaria... read more
cheese vegetables main-dishes rice-and-grains

Amaranth Candy: Dulce de Alegria by 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
desserts rice-and-grains candies

Jalisco Style Red Pozole: Pozole Rojo Jalisciense by 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
poultry main-dishes soups rice-and-grains Jalisco

Basic White Pozole: Pozole Blanco by 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
pork masa main-dishes soups rice-and-grains

Nixtamal Para Pozole: Pozole Corn by Karen Hursh Graber

Preparing dried corn for pozole is not difficult, and follows the same basic process as preparing corn for masa - tortilla dough, although for the latter the corn is soaked much longer. If the dried co... read more
main-dishes soups rice-and-grains

White Rice with Vegetables: Arroz Blanco con Verduras by 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
vegetables vegetarian rice-and-grains

Refreshing Rice Beverage: Horchata de Arroz by 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
beverages rice-and-grains

Rice and Amaranth Pudding: Arroz y Amaranto con Leche by 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
desserts rice-and-grains Oaxaca

Polenta with Fresh Cheese and Chard: Polenta con Requeson y Acelgas by 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
cheese vegetables rice-and-grains

Veracruz-Style Seafood and Rice: Arroz a la Tumbada by 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
fish seafood main-dishes rice-and-grains Veracruz

Baked rice and picadillo: Torta de Arroz by Karen Hursh Graber

In México, 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, f... read more
vegetables meat main-dishes rice-and-grains

Chicken in Pulque Broth: Pollo en Pulque by 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
poultry main-dishes soups rice-and-grains Hidalgo

Pollo Tizatlan by 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
vegetables poultry main-dishes salsas rice-and-grains

Zacatecas Cowboy Stew: Puchero Vaquero de Zacatecas by Karen Hursh Graber

This stew, a product of Mexico's cattle ranches, originally utilized just about any part of the cow that was available, including the udders. It is a simple, tasty one-pot meal that reflects the lifest... read more
vegetables meat pastas main-dishes soups rice-and-grains Zacatecas

Rice with Huitlacoche: Arroz con Huitlacoche by 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
vegetables side-dishes rice-and-grains

Baked Kibbeh: Kebe Charola by 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
meat main-dishes rice-and-grains Puebla

Refreshing Rice Drink: Horchata de Arroz by Karen Hursh Graber

Horchata, which must be served ice cold, can be made with either cantaloupe melon seeds or rice. This version, made with rice, is more common and especially popular during the hot months. Ingredients:... read more
beverages rice-and-grains

Rice in Bean Broth: Arroz en Caldo de Frijol by Karen Hursh Graber

The anise-scented leaf of the Mexican avocado is frequently used to flavor black bean dishes in the southern state of Oaxaca. In this recipe, black bean broth is used as part of the rice cooking liquid... read more
rice-and-grains beans

Isthmus- Style Corn Bread: Pan de Elote del Istmo by 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
breads side-dishes rice-and-grains
Showing 1—25 of 34 results