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Rice with Pine Nuts |
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Serves: 4 Print this Recipe(Arroz con Piñones) Category: Rice Dishes Rice dishes such as this are called dry soups (sopas secas) because they feature an ingredient that is cooked in liquid, like a soup; but the rice is then cooked until the liquid is completely absorbed, or until "dry." Dry soups are usually served as a separate course. In the United States, we often eat rice as a side dish with the main course; serve it the way you prefer. Toasted pine nuts give the rice a rich flavor. 1 tablespoon plus 1 teaspoon vegetable oil 2 tablespoons pine nuts 1 cup long-grain white rice 2 tablespoons finely chopped onions 3 cups canned fat-free reduced-sodium chicken broth 1/4 teaspoon salt, or to taste 1 tablespoon chopped fresh cilantro 1. Heat 1 teaspoon of the oil in a small skillet, and toast the pine nuts, stirring, until pale golden brown, about 1 minute. Immediately remove the toasted nuts to a plate to stop the toasting. (Pay close attention: the nuts can burn quickly.) 2. Heat the remaining tablespoon of oil in a large pan over medium-high heat, and cook the rice and the onion, stirring, until aromatic, about 3 minutes. Add the broth and salt. Bring to a boil. Reduce the heat to low, cover and simmer the rice until the liquid is absorbed and the rice is tender, 18 to 20 minutes. Remove the pan from the heat and let the rice stand 5 minutes. Stick a fork into the bottom of the pan to check for moisture. If just dry on the bottom, fluff the rice with the fork. If not dry, cover and stand 5 more minutes. Stir in the pine nuts and cilantro. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
Basic Refried Beans Pinto Beans with Fried Onions Ranch Beans with Bacon Horsemen’s Beans Red Beans and Pork Chili Beans with Chorizo, Chiles, and Tequila Black Beans Yucatán Black Beans with Diced Pork, Yucatán-Style Black Beans and Rice Yucatán Puréed Black Beans Quick Refried Black Beans White Beans with Roasted Garlic White Beans and Carrots with Green Onions Basic Chickpeas Chickpeas with Spinach Fresh Fava Beans Lima Beans with Toasted Pumpkin Seeds Basic White Rice Mexican Rice Rice with Carrots Rice with Corn Tomatillo-Cilantro Rice Green Rice Rice with Pine Nuts Yellow Rice with Peas Rice with Chickpeas Rice with Plantains Rice with Mixed Vegetables Rice with Squash Blossoms Rice with Mushrooms and Poblano Chiles Red Rice with Chicken Rice with Minced Pork or Beef Rice with Sausage and Cabbage Rice with Ham and Pineapple Rice with Shrimp and Corn Rice with Crab, Yucatán Style Vermicelli with Mushrooms Vermicelli with Chicken Meatballs Vermicelli with Turkey * Beans, Rice, and Pasta |
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