tag:blogger.com,1999:blog-4057101081302477804.post2498649746816981059..comments2024-03-22T10:56:22.382-05:00Comments on Cuban in the Midwest: Meatless Monday: Arroz al Horno•Oven Baked RiceIvonnehttp://www.blogger.com/profile/00555850249529457418noreply@blogger.comBlogger7125tag:blogger.com,1999:blog-4057101081302477804.post-9928579918908616992010-09-02T01:57:42.549-05:002010-09-02T01:57:42.549-05:00@Sharline:
no crock pot please I think texture m...@Sharline:<br /> no crock pot please I think texture might be off this is called "Arroz al Horno" literally "Rice Oven Style" if you want to avoid using the oven, just make it a stove top dish of "Arroz Amarillo Con Garbanzo" (yellow rice and chickpeas) just adjust the technique, sautee your garlic cloves in oil, then the tomato, seal your rice the oil, (just toss it slightly), add your chickpeas, water or broth, bijol, salt to taste, bring to a rolling boil, put the fried potatoes over it and cover for 25 minutes on low heat. <br /><br />Easy :D I mean that's how I would adjust it to stove top. If you want pork or sausage brown some sausage or pork prior to adding the garlic, etc. and go onward with your recipe.<br /><br />seriously though if you have "Pimenton" (sweet smoked Spanish paprika) use it!!! <br /><br />If u must use crock pot, it might work check out this article i found on google, just remember short-grain rice has to be washed tons of times and uses less water than regular long grain (unless ur cooking it in a paella dish using the uncovered method spanish ppl. tend to use)Nathanhttps://www.blogger.com/profile/01705907653188301814noreply@blogger.comtag:blogger.com,1999:blog-4057101081302477804.post-71836902315524280822010-09-01T15:06:24.736-05:002010-09-01T15:06:24.736-05:00I'm not sure it would work in a crock pot... m...I'm not sure it would work in a crock pot... maybe just on the stove top? Otherwise, wait 'til the weather cools down. :-)Ivonnehttps://www.blogger.com/profile/00555850249529457418noreply@blogger.comtag:blogger.com,1999:blog-4057101081302477804.post-52698721591189985512010-09-01T11:25:40.163-05:002010-09-01T11:25:40.163-05:00This looks sooooo good! I also look forward to Nat...This looks sooooo good! I also look forward to Nathans version! I wonder, though, if this could be made in the crockpot? It would be a nice dish anytime, but I know using the oven in the summer is one of my least favorite things to do. A crockpot would remedy the hot kitchen!Anonymoushttps://www.blogger.com/profile/16400555419570849445noreply@blogger.comtag:blogger.com,1999:blog-4057101081302477804.post-34969217672163693892010-08-30T14:30:58.810-05:002010-08-30T14:30:58.810-05:00I'm looking forward to your version of it Nath...I'm looking forward to your version of it Nathan.Ivonnehttps://www.blogger.com/profile/00555850249529457418noreply@blogger.comtag:blogger.com,1999:blog-4057101081302477804.post-77744959319671091102010-08-30T14:27:00.840-05:002010-08-30T14:27:00.840-05:00I've never made arroz al horno but know it wel...I've never made arroz al horno but know it well, I'll make it in winter.<br /><br />I want to do it with pork ribs, salted pork, and spanish chorizo (spanish chorizo I've had isn't that great maybe I'll use Keilbasa or Louisiana hotlinks) and I'll use the leftover liquid/ stock from a "cocido" to cook the rice, also add "Pimenton Dulce" to the sofrito and "tomate frito" you'll see it sometime :)<br /><br />your post gave me courage to attempt it someday :)Nathanhttps://www.blogger.com/profile/01705907653188301814noreply@blogger.comtag:blogger.com,1999:blog-4057101081302477804.post-11777495386866437072010-08-30T08:12:40.690-05:002010-08-30T08:12:40.690-05:00Pedro, seems like if you search hard enough you fi...Pedro, seems like if you search hard enough you find what you're looking for. I have been here 4 years and hadn't spotted this rice until Sunday, now I'll be making more recipes. I'm sure the beast in you will enjoy it with the meat! LOLIvonnehttps://www.blogger.com/profile/00555850249529457418noreply@blogger.comtag:blogger.com,1999:blog-4057101081302477804.post-76536076752885538432010-08-30T02:54:09.303-05:002010-08-30T02:54:09.303-05:00It looks wonderful! Actually the rice you found is...It looks wonderful! Actually the rice you found is also used to make risotto, which in Italy is made in many vegetarian and seafood and meat variations. And it's also the ideal rice to make arroz con leche (rice pudding), since it tends to be starchier that the long grain rice we most commonly use. I'm gonna make some of this rice tomorrow, but to be a real stinker, I'm gonna make it with some pork chunks and maybe even some jamón ahumado (smoked ham) or chorizo... YUM! See what you have done? You have awaken the arroz amarillo beast in me! LOL XOXOXOXOXOXPedro F. Báezhttps://www.blogger.com/profile/11322669178236127675noreply@blogger.com