SOPA DE ARROZ
What is Mexican food without rice and beans? Sopa de arroz, or rice soup, makes for a worthy addition to any Mexican plate. More rice than soup, this family recipe passed down generations calls for cooking rice in soup broth. Pile it alongside a hefty helping of frijoles and buen provecho.
Provided by Bianca Sanchez
Categories Side Dishes
Time 44m59S
Yield 5
Number Of Ingredients 9
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.
Nutrition Facts : ServingSize 1 serving, Calories 381 calories, Sugar 1 g, Fat 12 g, Carbohydrate 62 g, Cholesterol 0.1 mg, Fiber 2 g, Protein 6 g, SaturatedFat 1 g, Sodium 243 mg
ARROZ: SPANISH RICE
Steps:
- Open can of tomatoes and chicken broth and set aside. These ingredients have to be added quickly, so have them ready.
- Heat lard or shortening in a saucepan on medium-high. Add rice, stirring constantly. When rice is brown, immediately add the onion and garlic and stir so it is evenly mixed. Quickly add the 2 tomatoes (squish them with your hand). Add 1/4 cup of liquid from the can of tomatoes and 3/4 of the entire amount of chicken broth. Bring to a full boil, cover and reduce heat to medium-low. Let simmer until rice is tender and most of broth has evaporated, about 20 to 30 minutes. (The remaining broth can be added if rice is still a little hard) Remove rice from heat and leave covered until ready to serve.
MEXICAN RED RICE (ARROZ ROJO)
Provided by Marcela Valladolid
Categories side-dish
Time 50m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a large heavy saucepan, heat the vegetable oil on medium-high heat. Add the rice, onions and garlic. Saute until the rice has an opaque color and is fragrant, about 2 minutes. Add the chicken broth, tomato paste and salt. Mix well to incorporate evenly. Then add in the chile and cilantro sprig. Cover, reduce the heat to low, and simmer until rice is ready, about 30 minutes. Fluff with a fork and serve immediately.
MEXICAN RICE SOUP (SOPA AGUADA DE ARROZ)
This simple Mexican rice soup takes a chicken broth base and adds roasted tomatoes, garlic, and onion, all topped with fresh parsley and Cotija.
Provided by María Vázquez
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h
Yield 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 329.7 calories, Carbohydrate 44.9 g, Cholesterol 18.7 mg, Fat 12.9 g, Fiber 2.5 g, Protein 8.7 g, SaturatedFat 4.6 g, Sodium 450.9 mg, Sugar 3.5 g
EASY AUTHENTIC MEXICAN RICE
This Mexican rice is cooked with onion powder, garlic powder, and tomato sauce for an easy side dish. Add green bell pepper, red bell pepper, or fresh tomato to the rice before simmering for extra flavor and color, according to your family's taste. Use chicken stock in place of water for even more savory flavor.
Provided by PattyBluebird
Categories Side Dish Rice Side Dish Recipes
Time 25m
Yield 8
Number Of Ingredients 6
Steps:
- Heat canola oil in a skillet over medium-high heat. Season oil with onion powder and garlic powder. Cook and stir rice in seasoned oil until rice is golden, 2 to 4 minutes.
- Pour water and tomato sauce over the rice; stir. Bring the mixture to a boil, cover the skillet, reduce heat to medium-low, and simmer until the rice is tender, about 15 minutes.
Nutrition Facts : Calories 158.1 calories, Carbohydrate 21.1 g, Fat 7.2 g, Fiber 0.8 g, Protein 2.2 g, SaturatedFat 0.6 g, Sodium 124.1 mg, Sugar 1.5 g
ARROZ ROJO (MEXICAN RED RICE)
Authentic Mexican red rice. Easy to make! Use a different chile if you want milder or hotter rice.
Provided by Paulette
Categories Side Dish Rice Side Dish Recipes Spanish Rice Recipes
Time 50m
Yield 5
Number Of Ingredients 10
Steps:
- Grate tomatoes into a bowl using a box grater; discard tomato skins.
- Heat vegetable oil in a heavy skillet over medium-high heat and cook onion until translucent, stirring often, about 5 minutes. Stir garlic into onion and cook until fragrant, about 1 minute.
- Stir rice into onion mixture and cook, stirring often, until rice is lightly toasted, about 3 more minutes. Stir grated tomato, chicken broth, and tomato sauce into the rice. Bring mixture to a boil.
- Mix in jalapeno pepper, cilantro, and salt; reduce heat to low. Cover skillet and simmer until rice has absorbed the liquid, about 15 minutes. Do not lift the cover while the rice is cooking.
- Turn off heat and let rice stand covered for 8 minutes. Fluff with a fork before transferring rice to a serving dish.
Nutrition Facts : Calories 213.3 calories, Carbohydrate 35.1 g, Cholesterol 1.4 mg, Fat 6 g, Fiber 1.6 g, Protein 4.6 g, SaturatedFat 1.1 g, Sodium 108.7 mg, Sugar 2.9 g
SOPA SECA DE ARROZ- MEXICAN RICE
My BF said this was the best rice he had ever eaten. I adapted this recipe from a Sunset Mexican Cookbook. This recipe can easily be cut in half.
Provided by cookiedog
Categories White Rice
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 416.5, Fat 14.4, SaturatedFat 8.1, Cholesterol 30.5, Sodium 1319.5, Carbohydrate 56.7, Fiber 2.2, Sugar 4.4, Protein 13.6
FOOLPROOF MEXICAN RICE ("ARROZ MEXICANO")
Provided by Marcela Valladolid
Time 36m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Cut the tomatoes in half, and remove the seeds. Add the tomatoes and 2 cups of broth to a blender and puree. Strain into a bowl and reserve the liquid. Add enough extra broth to make 4 cups of liquid.
- In a large saucepan, heat the oil over medium-high heat. Add the onion and carrots and saute for 4 minutes until the onion is translucent. Add the garlic and saute for 1 minute. Stir in the rice and cook until slightly toasted, about 3 minutes. Add the tomato broth mixture, stir and bring to boil. Add the salt, bay leaf, and the serrano chile. Reduce the heat, cover and simmer until the rice is tender, about 20 minutes. Remove the pan from heat. Scatter the peas over the top of the rice, cover, and let the rice stand 5 minutes. Fluff the rice with a fork, transfer to a serving bowl and serve.
MEXICAN-STYLE RICE (SOPA SECA)
"Sopa seca" literally translates to "dry soup". A friend of ours from Mexico served this delicious rice sidedish to us and I enthusiastically went about finding a recipe for it. This is from the cookbook Mexican: Healthy Ways With a Favourite Cuisine by Jane Milton. A more glutinous rice dish than the ever popular Spanish rice. Is this an authentic Mexican recipe? I don't know, but I do know we like this dish!
Provided by COOKGIRl
Categories White Rice
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 270.9, Fat 7.3, SaturatedFat 1.1, Sodium 298.5, Carbohydrate 45.5, Fiber 3, Sugar 4.1, Protein 5.6
RICE SOUP (SOPA DE ARROZ)
From: "The Art of South American Cookery" by Myra Waldo, 1961ed. Posted for Zaar World Tour 4. I'm sure this would work great with olive oil and vegetarian broth for Vegetarians and Vegans.
Provided by Engrossed
Categories Long Grain Rice
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 269.8, Fat 6, SaturatedFat 3, Cholesterol 10.2, Sodium 1046, Carbohydrate 42.1, Fiber 1, Sugar 1.8, Protein 9.9
AGUA DE ARROZ (MEXICAN RICE WATER)
There is a small restaurant that I like to go to whenever I have the chance. Unfortunately, since it's about three hours away, I don't get to do so very often. One of the biggest draws for me is their Agua de Arroz, which means "Rice Water" in spanish. But to call it just simple rice water does it such a disservice. It is soooo much more than that! It is a sweet, creamy dessert drink that truly "makes" the meal. I tried it on a whim the first time. I had just walked away from the counter when I took a sip. I whirled around to my sister, who was right behind me, and said, "You have GOT to try this stuff!!!". So today I went searching for a recipe for Agua de Arroz...and found this. It haven't tried this specific recipe, but I will be soon! It sounds very much like the one that I had. NOTE: After trying this...it wasn't anything like the one I was looking for. It turned out to be this gooey, gelatinous...bleah. Since I can't delete the recipe, I thought I'd warn folks. Don't waste your ingredients.
Provided by UnknownChef86
Categories Beverages
Time 3h5m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Mix all together ingredients and let stand 3 hours.
- Simmer for 1/2 hour.
- Let cool, then puree in a blender and strain through a cloth or fine-mesh strainer.
- Taste for sweetness and add sugar if necessary.
- Chill and serve over ice.
Nutrition Facts : Calories 171.1, Fat 0.2, SaturatedFat 0.1, Sodium 12.7, Carbohydrate 37.8, Fiber 1.3, Protein 3.1
SOPA DE POLLO CON ARROZ (CHICKEN AND RICE SOUP)
This Mexican soup recipe cheerfully stolen from: Mario's La Fiesta Mexican restaurant in Berkeley, CA.
Provided by Zenster
Categories Chicken
Time 4h
Yield 2 Quarts, 4-8 serving(s)
Number Of Ingredients 15
Steps:
- Extract giblets from chicken and remove the liver.
- Place chicken in a pot of water just large enough to hold it.
- Cover with 1-2 quarts of water and add the giblets.
- Add salt and bring to a boil, skimming off any foam.
- Reduce heat, cover pot, and simmer for 20 or more minutes.
- Chicken should fall apart after cooking.
- Completely bone out the cooked chicken.
- Separate white meat for use in the finished soup.
- Crack the bones and return them to the stock with the skin.
- Add all other non-meat parts of the chicken back to the stock.
- Bring stock and giblets back to a fast simmer.
- Cook stock for 1/2-1 hour longer.
- Begin washing rice.
- Strain stock and remove most, but not all of the fat.
- Peel the potato, tomato and carrots.
- Bring stock to a boil and reduce heat.
- Cut carrots into coins, dice potato into 1/2" cubes and add with cabbage cut into 1" chunks.
- Chop onion coarsely and add along with pressed or finely minced garlic.
- Remove strings by breaking the top of the stalk backwards and pulling down to strip them out, slice celery into medium pieces and add.
- Peel and seed tomato, strain tomato juice from seeds and add with chopped cilantro leaves.
- Chop some of the celery heart's leaves and add with diced chicken white meat in 1/2" chunks.
- Finish washing rice and add to soup.
- During last half hour of cooking add all other spices.
- Adjust salt to taste (this recipe can take a lot of salt).
- Avoid adding too much cumin, it will spoil the flavor.
- DO NOT let the soup boil, it will turn to mush.
- DO NOT use the chicken liver in the soup.
- When the rice begins to "bloom" turn off the heat.
- Elbow macaroni, stars or alphabet pasta may be used.
- If using pasta, omit or reduce the amount of rice.
- If the stock is made right it will gel when chilled.
- Note: This recipe took years to figure out.
- DO NOT use chicken bullion cubes or paste when making this.
- They will cloud the soup and destroy its delicate bouquet.
- Tinned broth is acceptable but will not compare to using the stock described above.
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