Sopa De Arroz Guatemalan Fried Rice Recipes

SOPA DE ARROZ

Steps:

• Add oil to the pan, then rice.
• Brown rice in oil stirring until light brown.
• While the rice browns, put all the other ingredients in a blender.
• Mix well.
• Add the mixture to the rice.
• Pour the water into the pan with the rice and mixture.
• After five minutes on medium heat, cover the pan to maintain moisture.
• Cook on low-medium heat until all the water has been absorbed.
• Serve.

MEXICAN RICE SOUP (SOPA AGUADA DE ARROZ)

Steps:

• Bring water to a boil in a pot. Add rice, reduce heat to low, and cover with a lid. Simmer until rice is nearly tender, about 15 minutes.
• Heat a skillet over medium heat. Add tomatoes and roast until evenly charred, 5 to 7 minutes. Remove skin and transfer to a blender. Add onion, garlic, and bouillon. Process tomato mixture until smooth.
• Heat oil in a small saucepan over medium heat. Pour tomato mixture into hot oil; cook and stir until flavors incorporate, 3 to 5 minutes. Add to the saucepan with the rice. Season with salt and cover with a lid. Continue cooking over low heat until rice is soft, 7 to 10 minutes more. Remove from heat. Sprinkle Cotija cheese and parsley on top, cover with a lid, and let sit 10 minutes before serving.

SOPA DE ARROZ (GUATEMALAN FRIED RICE)

Steps:

• 1. PREPARATION: Rinse the rice under cold water; drain well. Peel and thinly slice the onion (2 tablespoons). Peel and mince the garlic (1 teaspoon). Grate the carrot (1/4 cup). Cut the tomato into 1/4-inch dice (3 tablespoons).
• 2. COOKING: Heat oil in a large saucepan. Add rice and sauté, stirring constantly, over medium heat until golden, about 1 minute. Add the onion, garlic, and carrot and sauté until vegetables are soft, about 2 minutes. Stir in the tomato, broth, and 1 teaspoon salt and bring to a boil. Reduce heat to low, cover, and simmer until rice is tender, about 15 minutes. If rice is still too firm, add 1 to 2 tablespoons water, cover, and steam until tender, about 2 minutes. Set rice aside, covered, for 10 minutes.
• 3. Serve immediately.

SOPA SECA DE ARROZ- MEXICAN RICE

Steps:

• In a wide frying pan over medium-high heat, brown rice lightly in butter or margarine.
• Add onion, garlic, tomato, and chiles, if used and cook for 2 or 3 minutes; add 3 cups of the broth.
• Cover and simmer 25 to 35 minutes or bake, covered, in a 350F oven 50 to 60 minutes.
• Add more broth, if needed, to cook rice. However, there should be no liquid remaining when rice is tender to bite.
• Add cilantro, if desired, during last 10 minutes.
• Garnish rice with olives.

MEXICAN-STYLE RICE (SOPA SECA)

Steps:

• In a large heatproof bowl, pour boiling water over the rice enough to cover. Stir only once, and let stand 10 minutes.
• Transfer to a colander over the sink and rinse rice under cold water. Drain again. Set rice aside, spread out on a cookie sheet to dry slightly. (I usually do this first thing in the morning.).
• In the meantime, put the tomatoes, onion, garlic and half of chili pepper into a food processor or blender. Process until smooth like salsa. Set tomato mixture aside.
• Heat the olive oil over medium heat in a large, heavy saute pan and cook rice until a light golden brown color. Stir constantly so that rice does not burn, scraping bottom of pan with spatula because the rice grains will stick.
• Next add the pureed tomato mixture and keep stirring over medium heat until all the liquid is absorbed, about 10 minutes. If mixture starts to boil, reduce heat. *Stir in the stock, salt, and green peas. Continue to cook the mixture on low-medium heat stirring occasionally until all liquid is absorbed and rice is tender, another 10-15 minutes. Be careful not to burn.
• *NOTE: DO NOT stir rice too often after adding the stock or the grains will become too starchy.
• The original directions say to remove pan from heat, cover with tight-fitting lid; letting stand in a warm place 10 minutes or so. I remove pan from heat, cover and place pan in low oven, at approximately 150-200 degrees. Sometimes I'll let the rice set in the oven for a good hour or longer, as long as the rice grains are tender and rice doesn't dry out too much.
• Transfer the cooked rice to a serving platter, fluff with fork and serve sprinkled with freshly ground black pepper. Garnish with thinly sliced chilis or serve on side.