Recipes

Vermicelli with Mushrooms

Vermicelli with Mushrooms

Fideos con Hongos
This is real comfort food! Mexican pasta dishes with fideos means a dish made with vermicelli. These fall into the "dry soup" category of dishes that apply most often to rice, and which are usually served following the "wet soup" course for a traditional midday meal.Mexican cooks first sauté the vermicelli, as they do rice, until just golden, and that's a bit tricky. The cook must work quickly to prevent burning the pasta. The sauce and pasta are combined and then baked until well done. Serve separately, or as part of a main course with grilled meat or chicken.
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Ingredients

Makes 4 servings

Instructions

  • Preheat oven to 350°.
  • In a large skillet, heat the oil over medium heat.
  • Fry the vermicelli coils, turning with tongs or two wooden spoons, until partially golden, about 2 minutes.
  • (Work quickly and watch the color change to prevent burning the pasta.
  • )
  • Transfer the vermicelli to an ovenproof casserole dish.
  • In the same skillet, cook the onion until softened, about 3 minutes.
  • Add the garlic and mushrooms.
  • Cook, stirring, until the mushrooms release their juices, 3 to 4 minutes.
  • Add the remaining ingredients, except the cheese, and bring to a boil.
  • Pour over the vermicelli in the casserole dish.
  • Gently press the pasta into the sauce.
  • Cover with foil and bake 20 to 25 minutes, or until the vermicelli is tender and the liquid has been absorbed.
  • Sprinkle with cheese and serve hot.
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Course; Pasta
Cuisine; Mexican

Rice with Crab, Yucatán Style

Rice with Crab, Yucatán Style

Arroz con Jaiba, estilo Yucatán
This Yucatán rice and crab dish, flavored with the red seasoning paste called achiote, is satisfying enough to make a meal, with the addition of a salad. The red seasoning paste, pressed into blocks and wrapped in plastic, is available in Mexican grocery stores.
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Equipment

  • blender

Ingredients

Makes 4 servings

Instructions

  • In a blender, purée the tomato, garlic, serrano chile, achiote paste, oregano, salt, and pepper until smooth.
  • Add the broth and water.
  • Blend well.
  • Let stand in the blender jar.
  • In a 2-quart saucepan, heat the oil over medium heat.
  • Add the rice and onion.
  • Cook, stirring, until the rice and onion start to color, 3 to 4 minutes.
  • Pour the mixture in the blender into the pan all at once.
  • Stir in the crab.
  • Reduce heat to low, cover and cook until the rice is tender and the liquid is absorbed 18 to 20 minutes.
  • Remove the pan from the heat.
  • Fluff the rice with a fork.
  • Gently stir in the peas.
  • Cover and let stand 8 to 10 minutes.
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Course; Fish / Rice
Cuisine; Mexican

Rice with Shrimp and Corn

Rice with Shrimp and Corn

Arroz con Camarónes y Elote
Rice dishes called sopas secas, (dry soups) are usually substantial dishes made with rice and other ingredients such as seafood, meat, or vegetables, and commonly served as a separate course, but you can also serve it as a side dish. This rice dish is adequate for a light meal accompanied by a salad. You can also start the meal with Black Bean Soup.
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Equipment

  • blender

Ingredients

Instructions

  • In a blender, purée until smooth the tomato, garlic, cilantro, serrano chile, oregano, cumin, salt, crushed pepper, broth, and water.
  • Reserve in the blender jar.
  • In a 21⁄2-quart saucepan, heat the oil over medium heat.
  • Add the rice and onion and cook, stirring, until they begin to color, about 4 minutes.
  • Pour the reserved tomato and broth mixture into the pan all at once.
  • Stir to level the rice.
  • Bring to a boil, then reduce the heat to low, cover, and cook 18 to 20 minutes, or until the rice is tender and the liquid is absorbed.
  • Meanwhile, in a small saucepan, cook the corn and boiling water to cover, 1 to 2 minutes, until tender.
  • Drain.
  • When the rice is done turn off the heat.
  • Let rice stand 5 minutes.
  • Fluff it with a fork, then gently stir in the shrimp and corn.
  • Cover and let stand 8 to 10 minutes.

Notes & Wine Advice

Serve hot.
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Course; Fish / Rice
Cuisine; Mexican

Rice with Ham and Pineapple

Rice with Ham and Pineapple

Arroz con Piña y Jamón
There's an excellent restaurant in Hotel Las Manitas in Cuernavaca, about an hour from Mexico City in the small state of Morelos. The genteel setting and Sunday lunch is something special, with Mexican families dining in the garden or on the terrace. This pretty rice dish with pineapple was featured on the buffet when we were there on one of several visits. This is my interpretation of the dish.
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Equipment

  • heavy 2-quart saucepan

Ingredients

Makes 4 servings

Instructions

  • In a wide, heavy 2-quart saucepan, heat 2 tablespoons of the oil over medium heat.
  • Add the rice and cook, stirring, until the rice is opaque and starts to change color, 3 to 4 minutes.
  • Add the pineapple juice and water all at once.
  • Add the salt.
  • Stir to level the rice and bring to a boil.
  • Reduce heat to the lowest setting, cover and simmer until the liquid is absorbed and the rice is tender, 18 to 20 minutes.
  • Turn off the heat and let the rice stand about 5 minutes.
  • Meanwhile, in a small skillet, heat the remaining 2 teaspoons of oil and cook the ham, pepper, and chile, stirring, 2 minutes.
  • Add the remaining ingredients, except the pineapple chunks.
  • Cook until the sugar melts, about 30 seconds.
  • When the rice is cooked, fluff with a fork and turn out on a serving platter.
  • Spoon the ham mixture over the top.
  • Garnish the edge of the platter with the pineapple chunks and mint or cilantro sprigs.

Notes & Wine Advice

Serve hot.
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Course; Fruit / Pork / Rice
Cuisine; Mexican

Rice with Sausage and Cabbage

Rice with Sausage and Cabbage

Arroz con Salchichas y Col
Rice cooked with onions, tomato, and cabbage, and embellished with rounds of cooked smoked sausage, is a dish with strong Spanish characteristics. The Spanish connection began in 1519, nearly 500 years ago, when Cortéz landed at Veracruz. During the centuries that followed, many food contributions from Spain and Europe integrated with native Indian foods to create the cuisine of today. Linguica sausage is one of those food connections that's now made in Mexico, and in the United States as well. The sausage is available in many supermarkets or Latin-American markets. Grapefruit, Orange, and Avocado Salad goes well with this satisfying rice dish.
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Ingredients

Makes 4 servings

  • 2 teaspoons olive oil
  • ½ medium white onion chopped
  • ¼ head of cabbage shredded
  • 1 medium tomato peeled and finely chopped
  • ½ teaspoon dried oregano Mexican variety preferred, crumbled
  • ¼ teaspoon salt or to taste
  • Freshly ground pepper to taste
  • 1 cup long-grain white rice
  • 2 cups canned chicken broth or water
  • 1 pound smoked sausage links such as Portuguese linguica, cut into 1⁄4-inch rounds
  • 1 tablespoon chopped fresh parsley or cilantro

Instructions

  • In a 2-quart, wide saucepan, heat the oil over medium heat and cook the onion until translucent, 3 to 4 minutes.
  • Add the cabbage and cook, stirring, until wilted, 2 to 3 minutes.
  • Add the tomatoes, oregano, and salt.
  • Cook, stirring frequently until the tomato juices cook away and the mixture is nearly dry, 3 to 4 minutes.
  • Add the rice and broth.
  • Bring to a boil, uncovered.
  • Stir to level the rice, reduce the heat to low, cover, and cook 18 to 20 minutes or until the liquid is absorbed and the rice is tender.
  • Turn off the heat and let the rice stand 5 minutes.
  • Meanwhile, in a medium nonstick skillet, cook the sausage rounds until completely cooked and lightly browned, about 5 minutes.
  • When the rice is cooked, fluff with a fork and transfer to a serving platter or shallow bowl.
  • Arrange the sausage on top.
  • Sprinkle with parsley.

Notes & Wine Advice

Serve at once.
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Course; Meat / Rice
Cuisine; Mexican

Rice with Minced Pork or Beef

Rice with Minced Pork or Beef

Arroz con Picadillo
Picadillo—a mixture of ground beef or other meat, cooked with onion, tomato, chiles, raisins, herbs, and spices—cooked with rice makes a terrific do-ahead casserole for informal meals or to add to a buffet when entertaining. Picadillo is also a common filling for chiles rellenos, tamales, and tortillas.
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Ingredients

Makes 8 servings

Instructions

  • Prepare rice.
  • Then, prepare picadillo with ground pork or beef.
  • When the rice is cool, gently mix in the cooked picadillo.
  • Transfer the mixture to an ovenproof earthenware casserole dish or glass baking dish.
  • The dish may be made ahead to this point, covered and refrigerated for up to 1 day.
  • Shortly before serving, preheat the oven to 350°.
  • Warm the casserole until hot all the way through, 20 to 25 minutes.
  • Sprinkle with parsley.

Notes & Wine Advice

Serve hot.
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Course; Beef / Pork / Rice
Cuisine; Mexican

Red Rice with Chicken

Red Rice with Chicken

Arroz Rojo con Pollo
Ancho chile and tomato add flavor and color to this home-style rice dish. The rice should still be slightly moist when it's finished cooking. For a complete meal, serve the rice as a main dish with Cabbage and Orange Salad.
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Ingredients

Makes 4 servings

Instructions

  • Soak the chile in a bowl of hot water about 20 minutes; then put it in a blender jar with the garlic, onion, tomatoes, and water.
  • Blend until smooth.
  • Reserve in the blender.
  • In a large, wide pan, heat the oil until it shimmers, and stir-fry the chicken until no longer pink inside, about 2 to 3 minutes.
  • Remove the chicken to a plate.
  • In the same pan, add the blended chile sauce, and cook, stirring, 2 minutes.
  • Pour in the hot water; then add the rice, oregano, capers, and salt.
  • Stir to mix, and bring to a boil.
  • Reduce heat to low, cover and simmer 15 minutes.
  • The rice should be almost tender and still moist.
  • Put the chicken pieces on top of the rice.
  • Cover and continue cooking 5 more minutes.
  • Remove from heat and let the rice stand 6 to 8 minutes.
  • Transfer the rice to a shallow serving bowl or platter.
  • Sprinkle the top with cheese and parsley.

Notes & Wine Advice

Serve hot.
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Course; Chicken / Rice
Cuisine; Mexican

Rice with Mushrooms and Poblano Chiles

Rice with Mushrooms and Poblano Chiles

Arroz con Hongos y Poblanos
Wild mushrooms are gathered in huge numbers during the rainy season—from June to September—in Mexico. The high mountain forests surrounding Mexico City are noted for a great variety of wild mushrooms.If available, use wild mushrooms, or as alternatives, brown cremini mushrooms or the larger portobellos are excellent for this dish
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Equipment

  • wide 2-quart saucepa

Ingredients

Makes 4 servings

Instructions

  • In a wide 2-quart saucepan heat the oil over medium heat and cook the onion, stirring, until translucent, 3 to 4 minutes.
  • Add the garlic, mushrooms, and poblano.
  • Cook, stirring frequently, until the mushrooms give up their moisture and start to brown.
  • Add the rice and cook, stirring, 3 minutes.
  • Add the broth all at once.
  • Stir briefly to level the rice.
  • Bring to a boil; then reduce the heat to low, cover and simmer until the rice is tender and the liquid is absorbed, about 20 minutes.
  • Turn off the heat.
  • Add the salt, pepper, and parsley.
  • Fluff gently with a fork.
  • Cover and let stand 8 to 10 minutes.

Notes & Wine Advice

Serve hot.
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Course; Rice
Cuisine; Mexican

Rice with Squash Blossoms

Rice with Squash Blossoms

Arroz con Flor de Calabacitas
At one of the food stalls in the Oaxaca market, I stopped to admire a large cazuela (casserole dish) of rice with exquisitely fresh squash blossoms, sitting on a counter awaiting the day's customers. Cooked, chopped blossoms were mixed with the rice and a few fresh blossoms were placed around the bowl. It was beautiful! Squash blossoms are available in season in many farmer's markets. I created this recipe at home to match the memory.
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Ingredients

Makes 4 servings

Instructions

  • To prepare the blossoms, cut off the stems and remove the green petals at the base of the flowers.
  • Pinch off the stamen inside the blossoms.
  • Rinse gently and gently shake off excess water.
  • Chop crosswise about ½ inch thick and then lengthwise the same.
  • Reserve.
  • In a wide 2-quart saucepan, heat the oil over medium heat and cook the onion, stirring, until the onion softens, about 3 minutes.
  • Add the rice and cook, stirring, until the rice is opaque and starts to change color, but doesn’t brown, about 3 minutes.
  • Add the broth.
  • Bring to a boil, then reduce the heat to low, cover, and simmer until the liquid is absorbed and the rice is tender, about 18 to 20 minutes.
  • Remove pan from heat and let rice stand 5 minutes.
  • Then fluff with a fork.
  • While the rice cooks, melt the butter in a skillet until it foams.
  • Add the reserved squash blossoms and salt.
  • Cook, stirring, over medium heat, until the blossoms are tender and the juices are absorbed, 6 to 8 minutes.
  • When the rice is cooked, gently fold the cooked blossoms into the rice.

Notes & Wine Advice

Serve hot.
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Course; Rice
Cuisine; Mexican

Rice with Mixed Vegetables

Rice with Mixed Vegetables

Arroz con Verduras Mixta
This modern rice dish with a crown of colorful sautéed vegetables makes an excellent vegetarian main dish or a side dish to accompany meats, poultry, or fish. Red Fresno chiles, also called chiles caribe, are about 2 inches long, wider at the stem end, tapering to a point at the tip. They are fiery hot with a thick flesh, and are often mistaken for red jalapeños. The two chiles can be used interchangeably. (Use kitchen gloves when handling the chiles.)Mexican crema is available in Latin-American markets and many supermarkets.
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Equipment

  • Saucepan 2-quart

Ingredients

Makes 4 servings as a side dish or 2 main dish servings

Instructions

  • In a 2-quart saucepan, heat 1 tablespoon of the oil over medium heat.
  • Add the rice, and stir frequently until the rice is opaque and aromatic, about 5 minutes.
  • Add ½ teaspoon salt and the water.
  • Stir once to settle the rice and bring to a boil.
  • Reduce heat to low, cover and simmer until the liquid is absorbed and the rice is tender, 18 to 20 minutes.
  • Turn off the heat, fluff the rice with a fork, cover and let stand 85 minutes.
  • Stick a fork into the bottom of the pan to check for remaining moisture.
  • If just dry on the bottom, fluff the rice with the fork.
  • Meanwhile, in a large nonstick skillet, heat the remaining tablespoon of oil over medium heat.
  • Add the onion and cook, stirring, until the onion is translucent, about 3 minutes.
  • Add the garlic, zucchini, corn, oregano, cumin, red chile, and ¼ cup of water.
  • Cook, stirring, until the liquid has boiled away, and the vegetables are crisptender, 4 to 5 minutes.
  • Mound the rice in the center of a warm round serving platter.
  • Spoon the vegetables around the rice.
  • Drizzle thinned crema or sour cream over the rice and sprinkle with chopped cilantro.

Notes & Wine Advice

Serve hot.
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Course; Rice / Vegetables
Cuisine; Mexican