Broth rice: the seven best recipes that will work out for sure

Broth rice: the seven best recipes that will work out for sure

With chicken, with seafood, with squid and even with mushrooms, the possibilities that rice soup has to delight in the table are varied. That is why we have made this recipe with all kinds of products in recent times. Which of these broth rice do you like most?

Vegetable Rice Soup

A vegetable rice broth has everything to like. Taste, lightness, good appearance … The best thing about this recipe is that everyone likes it, however carnivorous they may be and it is perfect for both starter and single dish.

  • Ingredients: Pumpkin rice 200 g Vegetable broth (4 times the volume of rice) 1 Garlic cloves 1 Italian green pepper 100 g Red pepper 100 g Carrot 100 g Asparagus 10 Tomato (ripe) 3 Sausage pepper (meat) 15 g Extra virgin olive oil Salt and ground black pepper
  • Elaboration: We start preparing the vegetables so that once the process is started, it will be sewing and singing. We wash and peel the carrots and cut them into small dice. We wash the two types of pepper and chop them. Peel the garlic clove and chop it finely. We wash and chop the asparagus. Cut the tomatoes in half and grate their meat, discarding the skins. Heat a little olive oil and fry the garlic clove. Before it is browned we incorporate the two types of pepper and carrot. Stir and sauté over low heat for 10 minutes. Add the grated tomato and choice pepper meat, mix well and fry again a few minutes. When the tomato water begins to evaporate add the rice and stir well. Finally, we add the vegetable stock and stir. Salpimentamos to taste and bring to a boil. At the moment when it starts to boil, we lower the intensity of the fire and let it cook over medium heat for about 12 minutes, stirring a couple of times during this time. Remove from heat, cover and let stand about five minutes before serving.

Chicken Broth Rice

Broth rice is good with almost all kinds of ingredients. In the same way that we can make paellas of meat, fish or vegetables, the same happens with the broth rice. This chicken broth rice is a good example of how delicious rice is cooked.

  • Ingredients: Chicken breast 200 g Rice pump 200 g Chicken broth 4 times the volume of rice Garlic cloves 1 Italian green pepper 50 g Red pepper 50 g Grated natural tomato 100 g Sausage pepper (its meat) 15 g Virgin olive oil extra salt ground black pepper
  • Elaboration: Chop the chicken breast into regular pieces. In the pan, heat a little olive oil and sauté the chicken over high heat until it is browned on the outside. We withdraw and reserve. Peel and finely chop the garlic clove, add a little more oil to the casserole and sauté it over low heat. We wash and chop the two types of pepper and add them to the casserole. Remove and poach for 10 minutes. Add the grated natural tomato and choice pepper meat, mix well and fry again a few minutes. When the tomato water begins to evaporate add the rice and chicken and stir well. Finally, we add the chicken broth, stir and bring to a boil. The moment it starts to boil, we lower the intensity of the fire and let it cook over medium heat for about 12 minutes,

Seafood Rice

When we think of broth rice, one of the first that comes to mind is seafood stew rice with its assortment and a varied number of ingredients, among which mussels, prawns or prawns and squid can not be missing, for getting rice that is very tasty and tasty, with an intense sea aroma.

  • Ingredients : For broth rice, 200 g of mussels, 200 g of clams, 200 g of raw prawns, 1 squid, 2 tablespoons of stir-fry, 160 g of pump-type rice, seafood broth To make the stir-fry, 1 head of garlic , 2 peeled tomatoes, 1 green pepper, virgin olive oil and salt
  • Elaboration: To make the broth, we will use the water to cook the mussels and open the clams and the broth that we will make with the heads and bodies of the prawns. That is why our first task will be to peel these, open those and collect all the liquids. Thus we will get an intense broth, full of flavor. For the sofrito, we are going to use a sofrito that I always have in the fridge, the fruit of a prolonged cooking of whole garlic heads, peeled tomato, green pepper, and ñoras, which we can also do at the moment: we brown a broken garlic head In half, we add a very chopped green pepper and 3 chopped tomatoes. Let it cook for an hour and crush. We store this stir-fry in a boat and we will have it ready for every time we want to make broth rice or any other rice recipe. In the fridge, This sofrito lasts two or three weeks without a problem. Put two tablespoons of olive oil in a saucepan and add the squid cut into pieces, stirring until golden brown. Then we add two tablespoons of our sofrito. Stir well and add the rice and broth. We measure the rice and add four times the measure of the rice in broth to make it perfect. Let cook on high heat for 12 minutes and add the prawns, the open clams, the mussels to which we will have removed the shells. After four minutes we put out the fire Stir well and add the rice and broth. We measure the rice and add four times the measure of the rice in broth to make it perfect. Let cook on high heat for 12 minutes and add the prawns, the open clams, the mussels to which we will have removed the shells. After four minutes we put out the fire Stir well and add the rice and broth. We measure the rice and add four times the measure of the rice in broth to make it perfect. Let cook on high heat for 12 minutes and add the prawns, the open clams, the mussels to which we will have removed the shells. After four minutes we put out the fire

Broth rice made with Thermomix

The versatility of the kitchen robot means that we can make hot rice with Thermomix in a simple way, obtaining a result with an excellent presentation. Although to make rice and paellas it is not an appliance that I like, in the case of hot rice, we must recognize that it sticks the point of rice, so it is very practical.

  • Ingredients: 1 cloves of garlic, 30 g of olive oil, 300 g of small sliced ​​pork ribs, 60 g of frozen peas, 1 small and ripe tomato, 1/2 teaspoon of sweet paprika, 600 g of water, 1 tablet of poultry broth concentrate, salt, 80 g of red pepper and 150 g of rice.
  • Preparation: We put in the glass the peeled garlic and the oil and crush 5 sec/vel 5. Add the ribs and sauté 20 min/temp Varoma / reverse twist/vel spoon. Add the peas and the tomato cut into small cubes and program 5 min/temp Varoma / reverse twist/vel spoon. Add the paprika, the water, the broth concentrate tablet, and the salt and program 20 min / 100º / reverse turn/vel spoon. We incorporate the chopped pepper and rice often and program 13 min / 100º / reverse turn/vel spoon. Let stand for 5 minutes and serve.

Rice with squid

If all the rice dishes are good, this one has the special edition of the color that the black ink gives it. Do not forget to make this rice broth with squid, certainly a simple recipe to show off.

  • Ingredients: 1 Kg of squid, 2 cloves of garlic, oil, 100 g of white wine, 150 g of fried tomato, a pinch of cayenne, a pinch of freshly ground black pepper, 1 bay leaf, salt, chopped parsley, 350 g of rice, 800 g boiling water or fish stock, some roasted saffron threads.
  • Preparation: We start cleaning and slicing the squid into small squares. We reserve them. Mince the garlic and pochamos in a little oil. Add the squid and cook over medium heat until they release the water. We add the white wine and leave it about 5 minutes uncovered, to favor the evaporation of alcohol. We add the fried tomato, the cayenne, the pepper, the bay leaf, the salt, and the parsley, and we cook it about 10 minutes all over low-medium heat. We add the rice and saffron, stirring so that it does not stick and until the rice grains change color. Add the boiling fish stock and cook about 15 minutes over medium heat, stirring the casserole occasionally so that everything is done equally. Let stand about 5 minutes and serve.

Níscalos broth rice

I am already looking forward to the month of September again to start preparing recipes with mushrooms such as this delicious broth rice with chanterelles that have an unforgettable taste and color and that I like so much every time I prepare it.

  • Ingredients: 180 g of brown basmati rice, 8 large chanterelles, 1 liter of chicken or vegetable broth, parsley, salt, and olive oil
  • Preparation: We start by cleaning the chanterelles very well with a damp cloth or paper and then chop them with a sharp knife so as not to tear them. In a low casserole, put olive oil and sauté lightly. We incorporate the rice – I used a brown variety from clayey soils of India – that we sauteed with the chanterelles and then we added a glass of broth, little by little as if we were going to prepare risotto. Remove and when the rice has absorbed practically all the liquid, add the rest of the broth and let it cook until the rice is ready. We topped the recipe by adding chopped parsley and giving the last boil for a minute and serving immediately, adding a little more chopped parsley on each plate.

Monkfish rice

Rice that its author, my partner MJ attributes to her mother, has all the ballots to be great. This monkfish rice is characterized by such a thick broth with intense flavor. I also liked the idea of ​​trying to do it with noodles to see how it looks.

  • Ingredients: Fresh monkfish 1 head Rockfish 500 g Small prawns (we will only use skins and heads) 100 g Small onion 1 Tomato 1 Small green pepper 1 Medium garlic head Fresh parsley a bunch Water 2 l Round rice 400 g Saffron
  • Elaboration: We started preparing the rockfish to make the broth. In Ibiza we call it “undo” fish because it is only used to make fish stock and literally falls apart, then it is thrown away. It is not necessary to remove the scales, but open it to clean it. Then we rinse it, drain it and salt it. Peel the onion and chop it. We wash the tomato and chop it too. We wash the pepper, we remove the seeds and chop it. We can chop the vegetables into large pieces. We chalked three cloves of garlic. In a pot large enough we heat some oil. We fry the garlic lightly, so as not to use so much oil and that the garlic is made we can tilt the pot a little. Add the tomato, onion, pepper and some parsley. Stir and lightly fry. We add the monkfish head, the skins, and legs of the prawns and the rockfish and with a skimmer, we are removing everything and undoing the fish as it is cooking. Add the water, salt and boil about twenty minutes. Let’s sneak in. We mash the parsley and the rest of the garlic. We put the broth on the fire and, when it boils, add the rice, a few strands of saffron and the mashed garlic and parsley (we can reserve a little bit of the mash to decorate the dish). Rectify salt and leave until rice is ready. Serve immediately. a few strands of saffron and the mashed garlic and parsley (we can reserve a little bit of the mash to decorate the dish). Rectify salt and leave until rice is ready. Serve immediately. a few strands of saffron and the mashed garlic and parsley (we can reserve a little bit of the mash to decorate the dish). Rectify salt and leave until rice is ready. Serve immediately.

Rice with prawns

To finish this compilation of the seven best rice dishes, which will work out well yes or yes, I have left off the list one last recipe for rice soup. This is my favorite, the rice with shrimp, an easy recipe, cheap and full of flavor that I recommend you do soon. It will be a joy for your family. You will tell me.

  • Ingredients: Prawns 250 g Pump rice 160 g Medium leek Pear tomato 500 g Italian green pepper 1 Sweet paprika 3 g Onion 1 Garlic cloves 3 Extra virgin olive oil and Saffron some strands
  • Elaboration: We start peeling the prawns and then remove the intestinal thread making a cut on the side. We reserve the heads and skins that we will use to make the broth and on the other hand the peeled prawns that we will use for the broth rice. First, we prepare a fumet or broth with the heads and skins of the prawns, half a leek in pieces, 1 clove of garlic, a sprig of parsley and a small, chopped tomato. We put all those ingredients in a saucepan and add 1 liter of water and pinch of salt, letting it cook for 20 minutes. Then we strain the broth with a cloth. While the broth is made, we can prepare the stir-fry, directly in the casserole that we are going to use to make our rice with shrimp. We put two or three tablespoons of oil and add the very chopped onion and garlic leaving the whole to be poached for a few minutes. Then add the pepper also very chopped and when everything is very soft, add the grated tomato, allowing to reduce for 15 minutes until there is hardly any water left. At that time, we add the paprika. Once we have the sofrito ready, add the well-strained broth and the saffron threads. Let the whole thing cook for a few minutes, we try and rectify salt and crush it with the blender, until it is very thin. It is time to add the rice, which we will let cook for 10 minutes. Calculate that you have to use approximately four times the volume of rice in broth so that it is broth but without excess.
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