Guatemalan Rice Sopa De Arroz Recipes

GUATEMALAN RICE

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.

ARROZ GUATEMALTECO

Steps:

• Saute rice in oil until rice has absorbed the oil but has not changed color.
• Add vegetables, salt and pepper, and 4 C of broth.
• Bring to a boil, cover, reduce heat and simmer until liquid has been absorbed about 20 minutes.

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.

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.

GUATEMALAN RICE (SOPA DE ARROZ)

Steps:

• Preheat a frying pan and add oil. Add onions and garlic, stir, and cook over a medium heat until onions are translucent, approximately 2-4 minutes. Add rice or quinoa and continue to stir and cook until the rice is coated and mixed with onions and garlic, approximately 5 minutes. When rice is translucent, add carrots, tomatoes, potatoes, and broth. Cover and simmer for 30 minutes or longer until it reaches the desired level of 'soupiness." Cook it for a short time, leaving lots of liquid, to make a soup, or cook until almost dry to make it a side dish.