ZARELA’S FAMOUS CREAMY RICE CASSEROLE FROM AARON SANCHEZ RECIPE
I love Aaron Sanchez. He is one of my favorite TV chefs. He runs a number of restaurants. The one he runs with his mother is called Zarela’s, his mother’s first name. He was on a show called, “The Best Thing I Ever Ate” with his mother. His choice was Zarela’s creamy, cheesy rice dish. This is what Zarela wrote after the show. I am posting it here so I don’t lose the recipe.
“I was just on the Food Network show The Best Thing I Ever Ate with my son, chef and Food Network star, Aaron Sanchez and within minutes viewers were going to my web site www.zarela.com, signing up for updates and writing me to share the recipe. Thank you very much for your interest and I hope you enjoy our famous creamy rice casserole.
This is a superior party dish that can be easily pre-assembled and reheated just prior to serving. This is why it is high on the list of all caterers in Northern Mexico, myself included. What makes it a favorite of all eaters is that it has layers of flavors – creamy and hot, crunchy corn kernels, and the cilantro adds a refreshing after-taste.”
Total time: 1 hours 15 minutes
Prep time: 15 minutes
Cook time: 1 hours
Yield: 4-6 serving(s)
Ingredients:
| 4 cups water |
| 2 cups converted rice |
| 1 tablespoon butter |
| 2 teaspoons salt |
| 1 cup sour cream |
| 1/4 cup chopped onion |
| 1/4 cup chopped cilantro |
| 2 tablespoons lard or 2 tablespoons vegetable oil |
| 2 poblano chiles, roasted, peeled and deveined |
| 1/2 cup chopped onion |
| 1 garlic clove |
| 1 (16 ounce) can corn |
| 1/2 lb grated white cheddar cheese |
Steps:
- Bring water to a boil and add butter and salt. When the butter is melted add the rice and bring back to a boil. Lower the heat to very low and cover the rice with a tight-fitting lid and cook for 25 to 30 minutes, Take rice out of the saucepan and spread on a baking sheet to cool or allow to cool in the pan uncovered.
- Meanwhile, combine the sour cream with the 1/4 cup chopped onion and cilantro and add salt to taste.
- Heat the lard in a frying pan and add the 1/2 cup chopped onion and garlic.
- Dice the poblanos and add to pan when the onion is wilted.
- Saute for one minute.
- Let cool and combine with the rice.
- Drain the can of corn well and add to the cool rice and poblano mixture.
- Add the sour cream mixture and mix in the grated cheese.
- Bake for 30 minutes or until heated through in a 350 degree oven.
- If using a Pyrex dish, the oven temperature should be 325 degrees.
Nutrition Facts:
Calories 900.2, Fat 42.2, Saturated Fat 23.4, Cholesterol 103.2, Sodium 1600.3, Carbohydrate 106.2, Fiber 5.3, Sugar 10.2, Protein 27
STICKY CHICKEN WINGS WITH SOY PINEAPPLE GLAZE
“MasterChef” judge Aaron Sanchez shares his mom’s riff on Hawaiian huli-huli chicken—sticky chicken wings glazed with a spicy-sweet pineapple-ginger-soy glaze.
Provided by: Aaron Sanchez
Ingredients:
| ½ cup pineapple juice |
| ¼ cup orange juice |
| ¼ cup lime juice |
| ¼ cup soy sauce |
| ¼ cup grapeseed or vegetable oil |
| 1 teaspoon kosher salt |
| 1 teaspoon ground coriander |
| ½ cup chopped fresh cilantro |
| plus more for sprinkling |
| 4 cloves garlic |
| 1 serrano pepper |
| One 2-inch piece peeled fresh ginger |
| Ground black pepper |
| 4 pounds chicken wings (about 24) |
| tips discarded |
| 3 scallions |
| thinly sliced on a bias |
| 2 tablespoons white sesame seeds |
| toasted |
Steps:
- Preheat oven to 225˚F
- Set an oven-safe wire rack on top of a rimmed baking sheet or line the sheet with parchment paper
- In a large bowl, whisk together the juices, soy sauce, oil, salt and coriander until thoroughly combined
- Fold in the cilantro and, with a zester, grate in the garlic, serrano, and ginger
- Season with pepper In a small saucepan, reserve half the sauce
- Toss the wings in the remaining sauce to coat and marinate for 15 to 20 minutes
- (Any longer and the pineapple will start to “cook” the meat
- ) Arrange wings in a single layer on the rack or parchment, cover with foil and bake for 30 minutes
- Meanwhile, set the saucepan with the reserved sauce over medium-low heat and cook, stirring occasionally, until reduced by about half
- Remove the foil and increase the heat to 425˚F
- With a brush or spoon, glaze the wings with the reduced sauce, then bake until an instant-read thermometer registers 155˚F or 160˚F, 20 to 25 minutes more
- Glaze the wings once more as soon as they’re out of the oven
- Sprinkle the scallions, sesame seeds, and cilantro over the chicken
- Serve warm