Arroz Blanco Recipe
1 jim vorheis
1 1/2 cup unconverted long-grain rice
1/3 cup safflower oil, melted chicken fat,, or melted lar
3 tbsp finely chopped white onion
1 garlic clove, peeled and finely cho, pped
3 1/2 cup light chicken broth, approximately
1 cup fresh corn kernels or 1/3 cup carro, t rounds
1 plus 1/2 cup fresh peas (optional)
1 parsley sprig
2 whole chilies serranos
1 sea salt to taste
1 white rice
Put the rice into a bowl and cover with very hot water. Stir once and
leave to soak for 10 minutes. Drain, rinse in cold water, and drain
Heat the oil in a heavy pan. Give the rice a final shake and stir
into the fat. Fry over medium heat for about 5 minutes, stirring
almost continuously. Add the onion and garlic and continue frying
until the rice is just turning a pale gold and the onion is
transparent - about 3 to 5 minutes longer.
Pour in the broth and, if used, the vegetables and parsley or fresh
chilies, add salt to taste, stir once again for the last time, and
cook over fairly high heat, uncovered, until all the broth has been
absorbed and air holes appear in the surface. Cover the surface of
the rice with a towel and lid and continue cooking over very low heat
for 5 minutes more. Remove from the heat and set aside in a warm
place for the rice to absorb the rest of the moisture in the steam
and swell ~ about 15 minutes. Dig gently to the bottom and test a
grain of rice. If it is still damp, cook for a few minutes longer.
If the top grains are not quite soft, then sprinkle with a little
more hot broth, cover, and cook for a few minutes longer.
Before serving, turn the rice over from the bottom so that the
flavored juices will be distributed evenly.
The Art of Mexican Cooking From the collection of Jim Vorheis
to Mexican Recipes
Food Tips of the Week
Advice on losing weight
If you enjoy your food, but want to become thin and also improve your overall physical condition, then, as most people know, you should follow a meticulously prepared wholesome dietary regime. Theoretically, this needs to involve 5 standard portions of grains, cereals and vegetables every day and also contain the optimum fusion of important nutrients.
Some low carbohydrate diet pointers:
* Understand the food labels
Don't believe sales blurb that claims to be 'low carb' - check the real nutritional information on the rear of the tin or package. A good number of are only slightly lowered and in some instances still greater than a competitors standard brand. In addition, beware of 'low sugar' and 'low fat' labels - 'low sugar' does not always mean 'low carb' - often the carbs are identical.
* Replace sugar with a low carb substitute such as splenda.
Many recipes that require sugar can be adapted to use splenda instead. It is much lighter so you will need to do a bit of trial and error and it may not work in every case, but it does bake up nice once you have it cracked.
The brassica family, Wonder foods that help with Your diet
(eg. Cauliflower, Boiled potatoes, Mizuna and Radishes)
Members of the brassica family are packed with vitamins (eg.folate and vit c), minerals (selenium and potassium, for example), isothiocyanates, antioxidents and indole-3-carbinol.
In addition to their numerous healthy effects, a few of these nutrients are thought to help reduce the cancer risk.
Arroz Blanco Recipe - more haute cuisine from Recipes 4u
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