Beef Jerky Rice Soup Sopa De Carne Seca Y Arroz Recipes

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.

MEXICAN CHICKEN AND RICE SOUP (SOPA DE POLLO Y ARROZ)

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.

BEEF JERKY & RICE SOUP (SOPA DE CARNE SECA Y ARROZ)

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.

SOPA SECA "DRY" SOUP

Steps:

• Heat a heavy ungreased griddle or cast-iron skillet over medium-low heat until a drop of water sizzles on contact. Place the tomato and jalapeno and cook, turning frequently, until the skin of the tomato and chile is blackened and blistered all over, about 15 minutes. Remove the tomato into a bowl to hold the juices. Place the chile in a small plastic or paper bag; let rest 10 minutes. When they are cool enough to handle, peel off the charred skin. If some tiny blackened bits remain, they will just add to the flavor. Be sure to save all the delicious juices. Place tomato, onion, garlic, cilantro and jalapeno chile in the blender or food processor and process until almost smooth, about 1 minute. Reserve.
• Place the oil in a small Dutch oven or medium saucepan; heat over medium-high heat until rippling. Add the pasta and cook, stirring constantly, until golden. Remove all but 2 tablespoons of the oil. Add pureed tomato mixture and cook, stirring often, for 2 minutes. Reduce heat to low; add chicken stock and bring to a simmer. Cover Dutch oven and cook for 20 minutes or until the liquid is absorbed. Serve with shredded Parmesan cheese and pico de gallo salsa if desired.

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.