Soupy Rice Recipe
Prepare this delicious soupy rice to enjoy at home, perfect for kids and adults of all ages, with a creamy texture and full of flavor.
Servings: 6
Calories: 263kcal
Equipment
Ingredients
- 500 g of round grain rice
- Some strands of saffron
- 2 garlic cloves
- 2 teaspoons of choricero red pepper
- ½ an onion
- ½ a green pepper
- ½ a red pepper
- 2 to matoes 250g
- 120 ml of white wine
- Extra Virgin Olive Oil
- Salt as desired
For the broth
- ½ a chicken carcass
- 1 carrot
- 1 onion
- 1 to mato
- ½ a leek
- 2 teaspoons of choricero red pepper
- 1500 ml of water
- 1 tablespoon of Extra Virgin Olive Oil
Instructions
- We begin by preparing all of the ingredients, cutting them into small pieces to prepare the broth first.
- For the broth, we put a pot on medium heat and we add oil and when it is hot, we put in the onion, the carrot, the leek, and the tomato.
- After 3 or 4 minutes, we add the chopped tomato and the choricero pepper, we mix well and we add water, the chicken carcass, we cover it and we let it cook for 20 minutes. If we are using a pressure cooker, you only need to cook it for 10 minutes.
- With the broth ready, now we can prepare the rice, and to do this we put a wide nonstick pot or a pan on the stove.
- Now we sauté the peppers and the onion until the latter is transparent.
- We add the tomato and we continue sautéing on high heat, we mash the garlic along with the saffron and we add the white wine, mixing well and adding it to the sauté.
- We cook for one minute; we turn off the stove and we mix everything well so that way the texture of the rice will feel better.
- We add the rice and we sauté it for one or two minutes before adding half of broth to it, hot and strained.
- We stir it well so that way the rice can absorb the liquid well and release its starch; when it begins to boil, we lower the temperature and we cook it on low heat for 25 to 30 minutes, adding the other half to of the broth halfway through this time.
- When we add the second half of the broth, we can add some salt as we desire, we cover it and we let it cook for the rest of the time.
- Lastly, we uncover it, we add the dash of oil without moving to bind the rice and so that way the oil isn’t cut or overcooked.
- We turn off the stove and we cover it while it rests for 5 minutes and we serve it hot.
Video
Nutrition
Serving: 100g | Calories: 263kcal