Ricesoupsopadearroz Recipes

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.

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.

Steps:

• Bring the rice and 4 cups of water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.
• Place the egg into a saucepan, and cover with water by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the egg stand in the hot water for 15 minutes. Pour out the hot water, then cool the egg under cold running water in the sink. Peel once cold. Chop the egg and set aside in a small bowl.
• Heat 1 cup of vegetable oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Deep fry the potato cubes until golden brown, about 5 minutes; drain on paper towels, and set aside.
• Place tomatoes and 1/2 cup of water in a blender, and puree until tomatoes are liquefied (peel and seed first, if desired).
• Heat 1 tablespoon of vegetable oil in a large skillet over medium heat, and cook and stir the onion, garlic, aji chile powder, cumin, black pepper, and oregano until the onion begins to brown, 8 to 10 minutes; pour in the pureed tomatoes, and simmer for 5 more minutes, stirring often. Mix in the ground beef and carrots, and cook until the meat is no longer pink and the carrots are tender, about 10 minutes. Break the meat up into small chunks as it cooks. Mix in the chopped hard-cooked egg, peas, and peanut butter until thoroughly combined. Finally, gently stir in the cubes of fried potato.
• To assemble the dish, oil a flexible plastic bowl (at least 1 cup size) and press cooked rice into the bottom to fill 1/3 of the bowl. Layer about 3/4 inch of meat mixture over the rice, and top with more cooked rice to fill the bowl. With an oiled hand, gently press on the rice to compact the mixture; place a serving plate on top of the bowl, flip, and turn out the rice and meat-filled form. Repeat with remaining ingredients. Garnish with sprinkles of cilantro, chopped tomato, and dollops of ketchup on each serving.

Steps:

• Bring water to a boil in medium saucepan.
• Add rice and cover, simmering for 20 minutes.
• Add milk, sugar and lemon rind, stirring constantly until thickened to oatmeal consistency, about 15-20 minutes.
• It will also thicken some while cooling.
• Pour into one large serving plate and remove lemon rind.
• Spread flat and allow to cool on wire rack.
• You can be decorative with cinnamon by pinching a bit between your fingers and place while your hand is no more than an inch away from the rice (criss cross patterns are traditional), or you can just dust the entire top with the cinnamon.
• Serve at room temp, but refrigerate uneaten portion.

Steps:

• Bring stock to a boil in a large pot over high heat. Add chicken legs; return to a boil. Reduce heat, cover, and simmer for 10 minutes, skimming away foam that forms on the surface. Add carrots, onion, celery, cilantro, garlic, and mint.
• Cover pot and cook until chicken is no longer pink at the bone and the juices run clear, about 30 minutes more. Remove chicken from the pot; discard skin and bones. Shred meat using 2 forks.
• Return chicken meat to the pot and season with salt and pepper. Add rice. Let chicken and rice warm up, about 5 minutes. Remove from heat and pour soup into serving bowls. Top with avocado and serrano peppers and squeeze in lime juice.

Steps:

• Place both of the rices in a bowl, cover with cold water and set aside to soak. Place the chicken in a large saucepan or stockpot and cover with 2.5 litres (85 fl oz / 10 cups) water. Bring to the boil over medium heat, skimming any scum from the surface, then reduce the heat to low-medium and simmer for 40 minutes, or until the juices run clear when the thickest part of the thigh is pierced with a knife. Remove the chicken from the stock and set aside to cool slightly; reserve the stock.
• Put the vegetable oil and sliced garlic in a large saucepan over medium heat and stir continuously for 5 minutes, or until the garlic is golden. Remove with a slotted spoon and drain on paper towel. Return the saucepan to the heat, add the onion and cook for 5 minutes, stirring until soft. Add the chopped garlic and ginger and stir for a further 2 minutes, or until fragrant.
• Drain the rice, add to the pan with the onion and stir for 2 minutes, or until the rice grains are well coated. Add the fish sauce and 2 litres (68 fl oz / 8 cups) of the stock, bring to the boil, then reduce the heat to medium and cook for 20 minutes, or until the rice is very soft and starting to break up, and the mixture has thickened. Thin with a little extra stock to a porridge-like consistency, then season with salt flakes.
• Shred the chicken, discarding the skin and bones. Divide three-quarters of the chicken among serving bowls, then ladle over the rice mixture. Top with the remaining chicken, then scatter with the fried garlic and spring onion. Serve with hardboiled eggs, sesame oil, if using, and kalamansi.

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.

Steps:

• Heat olive oil in a large Dutch oven over medium-high heat; cook and stir onion until tender, 4 to 5 minutes. Add sofrito, garlic, cumin, bay leaf, salt, and pepper; cook and stir until fragrant, 2 to 3 minutes. Add chicken stock and bring to a boil.
• Stir plantain into mixture and cook until tender, 10 to 15 minutes. Remove bay leaf and blend mixture with an immersion blender until soup is smooth and thick.

Steps:

• Season chicken with salt and pepper.
• Heat a large saucepan over medium-high heat with enough oil to coat the bottom. Brown chicken in the hot oil on all sides, 5 to 7 minutes total. Remove chicken onto a plate.
• Pour more oil into the pan and add onion; saute until translucent, about 5 minutes. Add garlic and saute, 1 to 2 minutes. Stir in cilantro, chile paste, salt, and pepper and saute until cilantro turns dark green, 3 to 5 minutes. Pour in chicken broth and deglaze, scraping the browned bits off the bottom of the pan with a wooden spoon. Bring to a light simmer; let simmer for 3 to 5 minutes.
• Transfer mixture carefully to an electric blender and puree.
• Heat more oil in the same pan over medium-high heat; saute bell pepper until soft, about 5 minutes. Return cilantro mixture to the pan and add chicken. Cover, reduce heat to low, and cook until chicken is no longer pink in the center and juices run clear, 20 to 30 minutes.
• Remove chicken from the pan. Add water and rice, adding more water if it doesn't look like enough. Bring to a boil; place a lid on the pan, reduce heat to low, and cook until all liquid is absorbed and rice is tender, 20 to 40 minutes. Stir in peas and carrots and chicken and warm through, 5 to 10 minutes.

Steps:

• In stockpot add boiling water and jerky.
• Let set 15 minutes. Take out of water and cut in small pieces. Return to pot.Heat on low setting.
• In frying pan, add lard or oil, add rice and onions and salt. Brown the rice and cook the onion until slightly browned. Add tomatoes and chili pepper. Cook for about 10 minutes. Add all ingredients to stockpot.
• Simmer about 15 minutes until rice is cooked. Take out whole chili pepper before serving. There should be enough salt in the jerky so you do not need to add except for the 1/2 tsp of salt called for in the recipe. Serve with tortilla chips.

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.