Tag Archives: Jasmine Rice

Chicken Soup with Vegetables and Rice (Caldo de Pollo con Arroz)

Chicken Soup with Rice (Caldo de Pollo con Arroz). This is a soup that I prepare typically with all that leftover turkey I find myself with after the holidays. But I have also been known to pick up a rotiserrie chicken from my local market for a quick semi-homemade version of this recipe. But my favorite way to enjoy this recipe is preparing it with homemade chicken stock from chicken I cooked low and slow on the stove top. Either way you decide to prepare this recipe, it’s delicious with all of it’s simple and fresh ingredients. If rice is not your favorite, try adding some cooked pasta noodles or shells. One of the only reasons to enjoy the cold weather months is a big bowl of homemade soup!

Start from scratch with a homemade stock by cooking your own chicken or for a quick night recipe, purchase a already roasted chicken and have soup in  no time.
Start from scratch with a homemade stock by cooking your own chicken or for a quick night recipe, purchase a already roasted chicken and have soup in no time.

Ingredients
6 to 8 cups chicken broth,store bought or homemade recipe below (I like mine with alot of broth, so I add 8 cups)
4 cups diced cooked chicken  or turkey (I used both white and dark meat from roasted chicken)
1/2 cup diced sweet onions
3 cloves garlic, minced
1 to 2 serrano or jalapeño pepper, minced
2 large roma tomatoes or tomatillos, diced
1 large russet potato, peeled and diced
2 stalks celery, diced
2 carrots, diced
1/4 cup chopped cilantro, plus more for garnish
Juice of 1 lemon, plus more for garnish
1 tablespoon red wine vinegar
2 bay leaves
1 teaspoon cumin
1/2 teaspoon smoked paprika
1/2 teaspoon pepper
Salt to taste

Tips~ Preparing Homemade Stock/Broth by cooking about 2 to 3 pounds of chicken thighs or breast with the skins on. Cover with water 2 inches over chicken, season to taste with salt. Add chopped onion, bulb of garlic,2 carrots, 2 celery stalks, handful of cilantro, 1 teaspoon peppercorns and 1 to 2 chile peppers of your choice. Bring to a boil, reduce heat to simmer, skimming off the top, and cook for 45 to 60 minutes. Strain and discard solids, shred or dice chicken when  cooled. Chill stock overnight before using it. This will make it easier to remove the fat (top layer) before adding it to your favorite recipes.

There is nothing more delicious than any homemade stock for all of your favorite recipes.
There is nothing more delicious than any homemade stock for all of your favorite recipes.

 

For Rice
2 cups long grain rice (I use jasmine rice)
1 teaspooon salt
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon white pepper
1/2 teaspoon turmeric
3 cups water

A simple steamed jasmine rice with a few added spices is perfect for any soup recipe.
A simple steamed jasmine rice with a few added spices is perfect for any soup recipe.

Directions

1. Add the broth to a large pot and bring to a boil. Add all of the ingredients as listed, allowing the soup to come up to a boil before adding the seasonings.

2. Reduce heat, cover and continue cooking for 35 to 40 minutes or until the potatoes are tender. Taste for salt and other spices. Season to taste.

3. While soup is simmering, prepare the rice. Add 2 cups long grain rice, 1 teaspoon salt, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon white pepper, 1/2 teaspoon turmeric and 3 cups water in a pot. Stir gently, cover and bring to a rapid boil. Reduce heat to low and continue cooking for 18 to 20 minutes or until liquid evaporates. Remove from heat and let stand for 20 minutes. Fluff with fork before serving. Serve soup with rice, garnish with cilantro and lemon wedges. Yields up to 8 servings.

Caldo de Pollo con Arroz
Caldo de Pollo con Arroz

Tips~ you can prepare this soup in the slow cooker as well. Add all the ingredients, minus the cooked rice and  cook on on high for 4 hours or on low for 6 hours. This is a great recipe using any leftover chicken, turkey, pork or beef roast. Or just add more veggie varieties for a meatless option.

Otra Vez Arroz! Even More Rice Recipes

Otra Vez Arroz, or Rice Again? Lol! That was a running joke we used to say when we were kids. I don’t care how times my Mom would prepare rice, I loved it! Most times, I would just serve myself a big bowl of rice and squeeze some fresh lime juice on top and that was my dinner. For the recipes today I used the same method I learned to prepare Mexican rice, but infused each with some different flavors. Instead of roma tomatoes or tomato sauce, how about fresh lemon juice or freshly blended tomatillos. I figured since I always crave that little hint of acid in my rice dishes, why not prepare a rice recipe that has those bright and tangy flavors already infused. Both of these recipes pair well with chicken or seafood. For a quick version of arroz con pollo (chicken and rice), follow directions for either rice recipe. After the rice comes to a boil, add 1 pound of grilled chicken tenders into the pan. Cover and cook until most of the broth has evaporated.  If you are not into the white rice, these recipes work well with parboiled brown rice just as well. Delicious either way! Rice? yes, please.

   

Lemon Chicken Rice~ Arroz Limon

Lemon Infused Jasmine Rice with Chicken Broth
Lemon Infused Jasmine Rice with Chicken Broth

Olive oil
1 cup jasmine rice
1 chile serrano
1/2 cup diced red onion
3 cloves garlic, minced
1/2 teaspoon cumin
1/2 teaspoon mexican oregano, crushed
1/3 teaspoon pepper
1/4 teaspoon turmeric
2 teaspoons chicken bouillon granules
2 cups water
Juice and zest of 1 lemon, plus 1 lemon sliced thin
salt to taste

Directions

1. Add rice and 2 tablespoons of olive oil to skillet. Heat to medium and cook until rice becomes aromatic and toasted. Stir often so rice does not burn.

2. Add the serrano, onions and garlic and cook for 2 more minutes. Add all of the remaining ingredients in the order listed. Stir gently to combine. Lay the lemon slices on top.

3. Bring to a boil, reduce to a simmer. Taste for salt, cover and cook for 16 to 20 minutes or until all the liquid has evaporated. Remove from heat and let stand for 10 minutes. Fluff with fork before serving. Yields 6 servings.

I like adding a little turmeric for that signature lemon yellow coloring.
I like adding a little turmeric for that signature lemon yellow coloring.

 

 

Tomatillo  Mexican Rice

Instead of tomatoes to make a traditional Mexican red rice, I added tomatillos
Instead of tomatoes to make a traditional Mexican red rice, I added tomatillos. Love how the Jasmine rice cooks up every time.

Ingredients

Olive oil
1 cup jasmine rice
1/3 cup diced white onion
1/4 cup diced red bell pepper
1/4 cup diced poblano pepper
2 jalapeños, one left whole and the other, seeded and minced
2 cloves garlic, minced
1/2 teaspoon cumin
1/2 teaspoon oregano
1/3 teaspoon pepper
Salt to taste
3 large tomatillos, peeled, washed and chopped
1/3 cup water
Low sodium chicken broth or water
2 teaspoons chicken bouillon granules
Juice of 1 key lime
Chopped cilantro for garnish

 

Directions

1. Add rice and 2 tablespoons of olive oil to skillet. Heat to medium and cook until rice becomes aromatic and toasted. Stir often so rice does not burn.

2. Add the  onions, bell pepper, poblano, whole jalapeño, minced jalapeño and garlic and cook for 5 more minutes. Combine the tomatillos and 1/3 cup chicken broth in the blender and blend until smooth. Pour mix into a 2 cup measuring cup. If it’s not quite 2 cups, top off with more broth until it measures 2 cups.

3.  Add dry spices, tomatillo broth, bouillon anf juice of key lime to the rice. Bring to a boil, reduce to a simmer. Taste for salt, cover and cook for 16 to 20 minutes or until all the liquid has evaporated. Remove from heat and let stand for 10 minutes. Fluff with fork  then fold in 1/4 cup finely chopped cilantro before serving. Yields 6 servings.

The same tomatillo rice as above, but picture taken with a different camera. The light filters in differently.
The same tomatillo rice as above, but picture taken with a different camera. The light filters in differently.

 

Hawaiian Style Rice~ Arroz  Estilo Hawaiano

Hawaiian Style Rice Prepared with Brown Rice
Hawaiian Style Rice Prepared with Brown Rice

Ingredients

4 strips bacon
1 cup brown rice
Olive oil, if needed
1/2 cup red onion
2 cloves garlic, minced
1 tablespoon fresh ginger, minced
1 serrano, whole
1 jalapeño, minced
1 red fresno pepper, minced
1/3 cup poblano, diced
1/3 cup yellow, orange or red bell pepper, diced
1 roma tomato, diced
2 3/4 cup chicken broth
1 teaspoon sriracha seasoning/dry rub or 1 1/2 tablespoons sriracha hot sauce
1/2 teaspoon cumin
salt and pepper to taste
1 cup fresh pineapple, diced
1/4 cup cilantro, chopped

Directions

1. Cook the bacon in skillet until crispy. Remove from pan and reserve for later. In that same pan with bacon grease, add the rice and toast for a few minutes at medium heat. If you need, add 1tablespoon of olive oil.

2. Add the onions, garlic, ginger and all of the peppers. Saute for 5 minutes. Add all of the remaining ingredients except for the pineapple, cilantro and reserved bacon. Bring to a boil, taste for salt, cover and continue cooking on low for 25 minutes. Crumble reserved bacon or chop finely.

3. After 25 minutes, spread out the pineapple and crumbled bacon over the top of rice. Continue cooking until all the liquid has evaporated. Remove from heat and let sit for 10 minutes. Fluff with fork and fold in the fresh cilantro before serving.  Serve with Sriracha hot sauce. Yields 6 servings.

*took about 40 to 45  minutes to cook on low heat.

Hawaiian Style Rice
Hawaiian Style Rice Served with Bacon Wrapped Shrimp and extra Sriracha Hot Sauce

Stuck on Jasmine~ Learning to Cook Rice

After many years of cooking rice dishes, I have to admit that both my husband and I are hooked on jasmine rice. I will also admit that I have tried every boxed, pre- mixed, par boiled and rice o roni that was ever made, lol!! I am not sure why I was so intimidated when it came to preparing my Mom’s recipe for Mexican Red Rice. It may be that I knew my version would never be as wonderful as hers. Or so I thought…. I can finally say that I am happy with my rice making skills now. I don’t fuss too much when it come to preparing rice recipes. Every cook has a method that works for them, whether it’s soaking, rinsing, steaming or toasting the rice. This is a collection of some of my favorites I have experimented with. Most all prepared with jasmine rice and a few with brown rice or quinoa. The first recipe was from my most recent cooking class where we prepared a fresh batch of Mexican chorizo and added it to the rice! My new favorite…for now.

 

Homemade Mexican chorizo added to Mexican red Rice.
Homemade Mexican chorizo added to Mexican red Rice.

from the cooking class….. picture by Celeste

Mexican Red Rice with homemade chorizo and Chicken Tinga Tostada
Mexican Red Rice with homemade chorizo and Chicken Tinga Tostada

 

Chorizo Rice

Ingredients:
2 tablespoons olive oil
1 cup of long-grain rice (I like to use Jasmine rice)
1 small white onion, diced
1 to cloves of garlic, minced
1/2 cup uncooked Mexican chorizo
1 teaspoon cumin
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
½ teaspoon black pepper
Salt to taste
2 cups of chicken broth
1/4 cup of tomato sauce or 2 fresh Roma tomatoes, blended
1/2 cup of peas and carrots mixed, fresh or frozen. We used a vegetable mix this time
Chopped cilantro, optional

Directions

1. In a large pan, heat 2 tablespoons of oil to medium heat. Add the rice and saute for a few minutes or until the rice becomes aromatic and slightly opaque. Add the onions and the garlic and cook for just 2 minutes. Move the rice mixture to the outer edges of the pan and add the chorizo to the center of the pan. Cook for 5 to 6 minutes, breaking apart with wooden spoon until crumbly.

2. Add all the dry spices and stir well to combine. Add the tomato sauce and broth, stir well and taste for salt. Bring to a boil, reduce heat to low, cover and cook for 10 minutes without disturbing the rice.

3. Add the peas and carrots evenly to the top of the rice. Cover and continue cooking until all of the liquid has evaporated. Total cooking time is about 18 to 20 minutes or so. (If rice doesn’t look like it is cooking evenly, gently stir with a fork and add 2 to 3 tablespoons of broth or water, cover and continue cooking.)

4. Remove from heat once liquid has evaporated and let stand for 10 minutes. When ready to serve, fluff with a fork and fold in the fresh cilantro if using. Yields up to 6 servings.

 

Savory Chicken Rice with Toasted Cumin Seeds and Lime

Savory Chicken Rice with Toasted Cumin and Lime
Savory Chicken Rice with Toasted Cumin and Lime



2 tablespoons olive oil
1 cup jasmine rice
1/3 cup red onion, diced
1/3 cup red bell pepper, diced
1 jalapeno, diced
2 cloves garlic, minced
2 teaspoons cumin seeds, crushed
1 packet of Knorr brand Sazon with annatto
1 packet of Goya brand chicken bouillon granules (always use homemade stock if available, but this works in a pinch)
2 cups water
1 red fresno pepper
Salt and pepper, to taste
1/2 cup fresh green beans, chopped fine
1 medium carrot, diced
Zest and juice of 1 lime

 

Savory Chicken Rice with Toasted Cumin and Lime
Savory Chicken Rice with Toasted Cumin and Lime

 

Directions 

1. Add the 2 tablespoons of olive oil to a skillet. Heat to medium and add the rice. Toast the rice until it become aromatic and begins to brown slightly.

2. Add the onions, bell pepper, jalapeno and garlic and saute for another 5 minutes. Push the rice to the outer edges of the pan. Add the crushed cumin seeds to the center and toast for a few minutes.

3. Add the Sazon, chicken bouillon, water and fresno pepper. Stir gently and season to taste with salt and pepper. Bring to a boil, reduce to low, cover and continue cooking for 10 minutes.  Add the fresh veggies to the rice and spreed out evenly over the top. Cover and continue cooking for another 8 to 10 minutes or until all of the liquid is absorbed.  Remove from heat and let stand for 10 minutes. Before serving, add the zest and juice of the lime and fluff with a fork. Yields 6 servings.

 

Mexican Style Red Rice with Quinoa

Mexican Style Red Rice with Quinoa
Mexican Style Red Rice with Quinoa



2 tablespoons olive oil
1/3 cup red onion, diced
1 serrano pepper, sliced in half (lengthwise)
1/3 cup red bell pepper, diced
2 cloves garlic, minced
2 roma tomatoes, diced
1 1/2 tablespoons tomato paste or 1/4 cup tomato sauce
1 1/2 cups chicken broth
1/2 teaspoon cumin
1/2 teaspoon pepper
1/2 teaspoon smoked paprika
Salt to taste
1 cup uncooked quinoa
2 tabespoons lemon fresh juice
1/4 cup green onions, sliced

Directions

1. Preheat the olive oil on medium heat for a minute. Add the onions, serrano, bell pepper and garlic. Cook for 3 to 5 minutes.

2. Add the tomatoes and tomato paste or sauce. Season lightly with salt and pepper and let cook for 5 minutes.

3. Add in the broth, cumin, pepper, smoked paprika and salt to taste. Bring to a boil, add in the quinoa, making sure you spread it out evenly. Push it down slightly so it is covered with broth. Reduce heat, cover and continue cooking for 13 to 18 minutes or until most of the broth has evaporated. Remove from heat and let stand for 10 minutes. Add fresh lemon juice, green onions and fluff with a fork before serving. Yields up to 6 servings.

 

Savory Mango Rice

A Savory Mango Rice Recipe I Developed for Hispanic Kitchen. Click Onto Picture to see Recipe
A Savory Mango Rice Recipe I Developed for Hispanic Kitchen. Click Onto Picture to see Recipe

 

Cilantro Chile Rice

Cilantro Chile Rice
Cilantro Chile Rice, click onto picture for recipe

 

Arroz Huerfano~ Orphan Rice, my Tia Minerva’s Recipe

Arroz Huerfano~Orphan Rice, my Tia Minerva's Recipe
Arroz Huerfano~Orphan Rice, my Tia Minerva’s Recipe, click onto picture for recipe

 

Mexican Brown Rice

Mexican Brown Rice Recipe Using Parboiled Rice
Mexican Brown Rice Recipe Using Parboiled Rice, click onto picture for recipe

 

Arroz Cremoso Poblano (Creamy/Cheesy Poblano Rice)

Arroz Cremoso (Creamy/Cheesy Poblano Rice)
Arroz Cremoso (Creamy/Cheesy Poblano Rice), click onto picture for recipe

 

And the last one….My Mom’s Mexican Red Rice. This is my best attempt at recreating my Mom’s recipe with my little twist of some added spices.

My Mom's Mexican Red Rice
My Mom’s Mexican Red Rice, click onto picture to see recipe