Lunch

Spanish Rice with Corn and Olives

Spanish Rice with Corn and Olives
 
Using sofrito is the secret to Latin-Flavored rice in an IMUSA caldero! This recipe adds fresh sweet corn and Spanish olives for a salty/sweet combination you will love!
Author:
Recipe type: Side, Dinner, Lunch
Cuisine: Fusion
Ingredients
  • long grain white rice 2 cups
  • Corns on the Cob (or 1 1⁄2 cup of Sweet Corn) 4
  • Sofrito 2 tablespoons
  • tomato sauce ½ cup
  • vegetable or corn oil ¼ cup
  • Spanish olives ¼ cup
Preparation
  1. In an IMUSA FRY PAN, sauté the corn until lightly browned and crisp, then set aside to cool.
  2. Turn heat on to medium. Add oil, tomato sauce and sofrito in your IMUSA CALDERO. Let it simmer together for 3 minutes.
  3. Add the corn to the IMUSA CALDERO. Proceed by adding olives then stir. Cover and let it cook. Blend together for about 5 minutes.
  4. Add the rice and stir to coat.
  5. Raising the heat to high, add 4 cups of water and stir
  6. Add a pinch of salt and let it cook until the water starts evaporating (7-10 minutes). Reducing the heat to low, cover the Caldero and let cook for 18-20 minutes (or until rice is fluffy).
  7. Serve with sweet plantains or green salad.
 

Smokey Tomato Paella

Smokey Tomato Paella
 
Paella is a traditional rice dish originating from Spain. Today paella is made all over the world using just about any ingredient that goes with rice - from shellfish, squid, vegetables, chicken or pork. This recipe uses chorizo, saffron, garlic, tomatoes, red pepper, and peas to create a flavorful Spanish-Influenced meal!
Author:
Recipe type: Dinner, Lunch
Cuisine: Fusion
Ingredients
  • chicken stock 4 cups (32 fl. Oz.)
  • saffron 1 pinch
  • olive oil ½ cup
  • chorizo links (8 ounces) 3
  • red onion ½
  • garlic cloves 4
  • medium grain rice 2½ cups
  • paprika 3 teaspoons
  • salt 4 teaspoons
  • cans of diced tomatoes 2 (14.5 ounces)
  • Red bell pepper 1
  • frozen green peas I cup
Preparation
  1. Pre-heat oven to 400 F. In a small saucepan heat chicken stock with saffron and keep warm.
  2. Inside your IMUSA PAELLA PAN add olive oil and bring to medium-high heat.
  3. Add chorizo, onions, and garlic and sauté for about 3-4 minutes.
  4. Mix in rice, paprika, and salt and stir until well combined.
  5. Add tomatoes and mix evenly.
  6. Place bell pepper strips in a circle around the paella
  7. Add about 2 cups of the warm chicken stock and allow to simmer on medium heat for 5 minutes without stirring.
  8. Add another cup of stock and simmer for another 5 minutes. Add final cup of stock and put pan in the oven and roast for 10-15 minutes, until all of the liquid is evaporated. If the rice looks too dry add a small amount of stock or water and cook a bit longer. When the rice is ready, remove from the oven, sprinkle green peas and let sit for 5 minutes before serving.
  9. NOTE: You can make a seafood paella version of this recipe by replacing chicken stock with fish stock and adding raw shrimp, scallops, and clams onto the rice before adding stock. SERVES 10 TO 12.

Picadillo Empanadas with Garlic Cilantro Dipping Sauce

Picadillo Empanadas with Garlic Cilantro Dipping Sauce
 
Picadillo is a traditional dish in many Latin American countries that is made with ground beef and a flavorful tomato sauce. Using this as a filing in empanadas creates a savory side dish or snack!
Author:
Recipe type: Appetizer, Snack, Lunch, Dinner
Cuisine: Fusion
Ingredients
  • olive oil ¼ cup
  • garlic cloves 2
  • medium onion 1
  • small green bell pepper 1
  • ground sirloin or ground round 1 pound
  • vino seco (dry white cooking wine) ½ cup
  • tomato sauce 1 cup
  • tomato paste 2 tablespoons
  • ground cumin ½ teaspoon
  • ground oregano ½ teaspoon
  • salt 1 teaspoon
  • pepper ½ teaspoon
  • raisins, optional ¼ cup
  • pimento-stuffed olives ¼ cup
  • capers 2 tablespoons
  • discos para empanadas (frozen turnover pastry disks) 20
  • mayonnaise (we like Hellmans) 1 cup
  • cilantro ¼ cup
  • garlic 1 tablespoon
  • white pepper ½ teaspoon
  • fresh lemon juice 3 tablespoons
  • Worcestershire sauce 1 teaspoon
Preparation
  1. To make the picadillo, heat half the olive oil in a large IMUSA frying pan over medium-high heat.
  2. Add the garlic, onion, and bell pepper, and sauté until tender, 5 to 7 minutes.
  3. Raise the heat to medium-high and add the ground beef (the meat should make a searing sound when it hits the pan—use a small amount of meat to test the heat; if it doesn't, increase the heat to high for a few minutes before adding the meat). Stir frequently to break up any large chunks of meat, and cook, stirring frequently, for 3 to 5 minutes, until the beef is thoroughly cooked (no longer red).
  4. Drain any excess liquid from the pan. Add the vino seco, tomato sauce, tomato paste, cumin, oregano, salt, pepper, and the remaining olive oil. Reduce the heat to low and simmer, uncovered, for about 20 minutes.
  5. Add the raisins, olives, and capers, and stir to combine. Set aside and allow to cool.
  6. Pre-Heat your IMUSA empanada maker by simply plugging it in. Your empanada maker is properly heated and ready to use once the green light turns on.
  7. Remove one package of the pastry disks from the refrigerator. (Always leave the ones you aren’t working with in the refrigerator. They are easier to work with if they are firm.) Working on a lightly floured surface, separate the disks
  8. Place 1 to 1 ½ tablespoons of filling in the center of each disk. Fold each disk to make a semicircle. Using the tines of a fork, press around the edges to seal.
  9. Bake in preheated IMUSA empanada maker for 8 to 10 minutes or until golden
  10. To make the dipping sauce, combine the mayonnaise, garlic, lemon juice, Worcestershire, cilantro, and white pepper until smooth. Serve in a small bowl alongside the hot empanadas.
 

Moroccan Style Arroz con Pollo

Moroccan Style Arroz con Pollo
 
This Latin-Fusion dish combines the traditional Rice with Chicken dish with Moroccan flavors using sweet paprika, cumin, ginger, coriander, raisins, and olives!
Author:
Recipe type: Lunch, Dinner
Cuisine: Fusion
Ingredients
  • sweet paprika 2 teaspoons
  • ground cumin 2 teaspoons
  • ground ginger 1 teaspoon
  • ground coriander 1 teaspoon
  • ground pepper ¼ teaspoon
  • salt 2 teaspoons
  • olive oil 3 tablespoons
  • bone-in chicken thighs 8
  • large onion 1
  • garlic cloves 6
  • medium or long grain rice 1½ cup
  • golden raisins 1 cup
  • kalamata olives 1 cup
  • chicken stock 3 cups
  • bay leaves 2
  • Juice of half a lemon
  • parsley or cilantro for garnish
Preparation
  1. Mix first 6 ingredients in a large bowl and combine with 2 Tbsp. olive oil.
  2. Pat chicken thighs dry and coat evenly with spices in bowl.
  3. Heat your IMUSA silicone Caldero on medium-high heat and add 1 Tbsp. of olive oil.
  4. Cook both sides of each chicken thigh until golden brown, remove and set aside.
  5. In the same IMUSA Caldero, sauté the onions and garlic until soft, about 2-3 minutes.
  6. Mix in rice, raisins, olives and chicken stock.
  7. Add bay leaves and nestle each chicken thigh on top of rice. Allow to come to a simmer, cover and cook on low for 30 minutes.
  8. Remove from heat and sprinkle lemon juice on chicken and rice. Serve two thighs on top of rice and garnish with chopped parsley or cilantro.
 

Jambalaya

Jambalaya
 
Jambalaya originated in the Caribbean Islands and is a dish made with meats and vegetables and adding stock and rice. It is a close cousin to the Spanish paella - minus the saffron. This recipe includes chicken and Andouille sausage, giving it a flavorful & delicious spice.
Author:
Recipe type: Lunch, Dinner
Cuisine: Fusion
Ingredients
  • olive oil 4 tablespoons
  • boneless skinless chicken breasts 2
  • ounces Andouille sausage 8 ounces
  • large sweet yellow onion 1
  • small red or green bell pepper 1
  • celery ½ cup
  • garlic 2 tablespoons
  • cayenne pepper or to taste ½ teaspoon
  • onion powder 1 tablespoon
  • salt & black pepper to taste
  • can fire roasted tomatoes 1 (12 ounce)
  • uncooked converted white rice (Like Uncle Ben’s) 2 cups
  • chicken stock (double it for brown rice) 4½ cups
  • bay leaves 3
  • Worcestershire sauce 1 tablespoon
  • hot pepper sauce 1 teaspoon
Preparation
  1. Heat oil in your large IMUSA CALDERO to medium high heat.
  2. In your IMUSA SAUTÉ PAN, Sauté chicken and andouille sausage until lightly browned for about 5 minutes.
  3. In your IMUSA CALDERO, stir in onion, bell pepper, celery and garlic. Season with cayenne, onion powder, salt and pepper. Cook for 5 minutes, or until onion and bell pepper are soft and onion is translucent.
  4. Add the tomato sauce and cook for 5 more minutes. Add the rice, the chicken stock and bay leaves to your Caldero, bringing to a boil, then reduce heat, cover, and simmer for 25 to 30 minutes, or until rice is tender.
  5. Add the chicken and the Worcestershire sauce and stir it with hot pepper sauce. Adjust salt and pepper to taste.
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