GUATEMALAN RICE
My Guatemalan sister-in-law taught me how to make this rice. In Guatemala, it is served with almost any meal, and is accompanied by black beans, salsa, and corn tortillas.
Provided by ruth1234
Categories Side Dish Rice Side Dish Recipes Pilaf
Time 26m
Yield 2
Number Of Ingredients 8
Steps:
- Heat oil in a large skillet over medium-high heat. Add rice, onion, and tomato; cook and stir until rice turns light golden brown, 3 to 4 minutes.
- Stir water, carrot, celery, and chicken bouillon into the skillet. Simmer until most of the water is absorbed, about 8 minutes. Cover and simmer until rice is tender, 5 to 8 minutes more.
Nutrition Facts : Calories 440 calories, Carbohydrate 75.8 g, Cholesterol 0.3 mg, Fat 11.1 g, Fiber 1.6 g, Protein 7.1 g, SaturatedFat 1.8 g, Sodium 392.3 mg, Sugar 1.2 g
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
SOPA DE ARROZ (GUATEMALAN FRIED RICE)
Rice was introduced to Guatemala by the Spaniards, who learned of it when the Moors planted it in Andalusia in the eighth century. The technique of lightly browning the rice probably originated in Asia. From Cook's Magazine, September 1988.
Provided by Vicki Butts (lazyme)
Categories Rice Sides
Time 35m
Number Of Ingredients 7
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
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
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