Sopa De Arroz 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.

SOPA DE ARROZ CON POLLO (RICE AND CHICKEN SOUP)

Steps:

• In a large pot place all the ingredients except the rice and cilantro. Bring to a boil and then reduce the heat to low and simmer for 45 minutes.
• Add the rice and continue simmering for 15- 20 minutes more or until the rice is tender. Remove the chicken from the pot, remove the skin and debone it, breaking the meat into bite sized pieces, and return the meat to the soup.
• Season with salt and pepper. Stir in the cilantro and 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.

RICE SOUP (SOPA DE ARROZ)

Steps:

• Melt the butter in a saucepan; saute the onions for 5 minutes.
• Stir in the rice until golden.
• Add half the broth and the pepper.
• Cover and cook over low heat for 25 minutes.
• Mix in remaining broth and the saffron.
• Cook 10 minutes longer.
• Taste for seasoning.

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.