The rice They are one of the most aided and popular preparations of our gastronomy. Although it is very common to associate them with summer meals at a beach bar in front of the sea and Sunday meetings with friends and family, the truth is that rice dishes are eaten throughout the year and on countless occasions.
Dry, honeyed, soupy, with meat, seafood, vegetables, in paella, baked, etc. We love rice dishes because they are complete, simple and tasty dishes that allow infinite combinations and there is always a formula to the taste of all diners. These are the five most sought-after rice dishes on the Internet and their easiest and most delicious recipes. Which one do you want to start with?
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To prepare a chicken rice It does not take more than a small handful of basic ingredients, a paella and 45 minutes. The rest is to have a bit of skill, something that is supplied by following our recipe to the letter, and eager to enjoy a unique and unsurpassed dish. Perfect for a family meal.
Ingredients for 4 people: 250 g of chopped chicken, 400 g of Bomba rice, 1 l of chicken broth, 2 cloves of garlic, 100 g of red pepper, 100 g of green pepper, 1 ripe tomato, 5 g of chorizo pepper pulp, 150 ml of white wine, salt, ground black pepper and extra virgin olive oil.
Elaboration: Season the chicken pieces and sauté them in a 40 cm diameter paella with a generous drizzle of extra virgin olive oil. We only want them to take color on the outside, so, as soon as they brown slightly, we remove them from the paella and reserve. We peel the garlic cloves and finely chop them. Add a little more oil to the paella if we see it necessary and sauté them over low heat. Before they brown, add the two types of peppers, cleaned and cut into small cubes, season with salt and pepper and continue sautéing for a couple of minutes. We wash the tomato well, cut it in half and grate it. Add to the paella along with a tablespoon of chorizo pepper. We stir and sauté for a couple of minutes. Add the white wine and let the alcochol evaporate before adding the rice and sautéing, without stopping to stir, for another minute.Finally, we add the chicken to the paella along with three glasses of the chicken broth and raise the heat to the maximum. We reserve the rest of the broth. We stir well to distribute the chicken throughout the container and, when the broth starts to boil, we count three minutes. We test the salt point and adjust it if necessary. After this time we lower the heat and cook the rice with chicken for 15 minutes (without touching, stirring, or anything similar). If the rice remains dry from the broth, we add the one that we have reserved little by little, but it may not be necessary. After the cooking time, remove the paella from the heat, cover with a clean cloth and let it rest for five minutes before serving.
Link | Chicken rice
Soupy rice with vegetables
An option for vegetarians and lovers of vegetables in general that conquers us every time we prepare it. The vegetable broth rice It can be adapted to everyone’s taste if we use our favorite vegetables or those that we have on hand in the kitchen. Supports zucchini, squash, green beans, broccoli, etc. Which ones do you want to do it with?
Ingredients for four people: 200 g of bomba rice, vegetable broth (4 times the volume of rice), 1 clove of garlic, 100 g of Italian green pepper, 100 g of red pepper, 100 g of carrot, 10 wild asparagus, 3 ripe tomatoes, 15 g of chorizo pepper meat, extra virgin olive oil, salt and ground black pepper.
Elaboration: One of the things we like the most about this recipe is that it is prepared in a single container and, therefore, it avoids a lot of scrubbing. It is important that the casserole we choose is wide so that we can fit all the solid ingredients plus the vegetable broth without overflowing. We start by preparing the vegetables, so that once the process is started it will be a breeze. We wash and peel the carrots and cut them into small cubes. We wash the two types of pepper and chop them. We peel the garlic clove and finely chop it. We wash and chop the asparagus. We cut the tomatoes in half and grate their meat, discarding the skins. Heat a little olive oil and fry the garlic clove. Before it browns, add the two types of pepper, the carrot and the asparagus. Stir and fry over low heat for 10 minutes. Add the grated tomato and the chorizo pepper meat, mix well and fry again for a few minutes. When the tomato water begins to evaporate, add the rice and stir well. Finally, we add the vegetable broth and stir. Season to taste and bring to a boil. As soon as it starts to boil, we lower the intensity of the heat and let it cook over medium heat for about 12 minutes, stirring a couple of times during this time. Remove from the heat, cover and let it rest for approximately five minutes before serving.
Link | Soupy rice with vegetables
Rice with lobster
A rice with lobsterAt its point, it is something sublime and it is not surprising that it is one of the most sought after recipes on the Internet. Although it may seem difficult, it is one of the simplest rice dishes to make. The key to this recipe is to have good ingredients, especially a good stir-fry and homemade stock. That and a little patience will make you achieve an ideal dish, perfect for a special occasion or for the day you want to give yourself a gastronomic tribute.
Ingredients for four people: 1 large lobster, 500 g of Bomba rice, 2 cloves of garlic, 1 large onion, 100 g of red pepper, 200 g of tomato, 70 ml of extra virgin olive oil, 10 g of La Vera paprika, saffron in threads (to taste) and 2 l of fish stock.
Elaboration: We start by opening the lobster or asking our fishmonger to do it for us. For that we put the lobster with the abdomen down on a table that allows us to collect the liquids that it releases, then we make a cut behind the head, and we separate the abdomen into rings using the divisions of the shell of the tail. Cut the head lengthwise into two halves and reserve. We chop the vegetables into small pieces and the tomato without skin into very small cubes. In a clay pot, or another with a thick bottom or a paella, heat the oil and fry the vegetables for 10 minutes over medium heat. We add the head of the lobster with its tongs and sauté it with the vegetables. Add the tomato, the paprika and let everything reduce for 15 minutes. Season with salt and pepper. Add the bomba rice and sauté it for a minute with the vegetables. Add the hot broth, about three and a half parts per part of rice, and the saffron in threads and let everything cook together over medium heat after it starts to boil for 18 minutes, making sure that the rice does not stay dry. Halfway through cooking we add the pieces of lobster that we had reserved.
Link | Rice with lobster
This recipe from black rice It is infallible, it always turns out well. The crux of the matter is to use products of the best possible quality, to use a good stock and to combine the cooking of black rice with cuttlefish and prawns, starting on the plate or fire and ending up in the oven. With the broth we get a powerful flavor and with the blow of the oven we make sure that the heat reaches the entire paella equally, avoiding those annoying short cooking grains of rice from the outside.
Ingredients for four people: 240 g of bomba rice, garlic cloves, 100 of Italian green pepper, 1 medium cuttlefish, 8 prawns, fish remains, 1 bay leaf, 1 onion, 1 clove, 3 g of sweet paprika, 1 sachet of ink cuttlefish or squid, extra virgin olive oil, salt and ground black pepper.
Elaboration: We start by making a short broth with the remains of the fish that will be the base of our express stock. To do this, we fill a saucepan with 1.5 l of water and add the fish remains, the peppercorns, the bay leaf and the peeled and spiked onion (that is, with the cloves punctured in its meat). We boil for 20 minutes. We strain and reserve. Meanwhile we peel the prawns, season the bodies and reserve them in the fridge and sauté the rest in a pan with a little oil. Add a scoop of the fish stock and cook for five minutes over low heat. We go through a Chinese or strainer, squeezing well to obtain the juice from the shrimp heads. We add this juice to the fish broth and season. Peel the garlic cloves and chop them in brunoise, just like the green pepper. We wash the cuttlefish, separate the body from the tentacles and cut it into small dice. Cover the base of the paella with a generous amount of oil and fry the garlic and pepper, after five minutes add the cuttlefish and sauté again until it changes color and becomes opaque. Add the rice, the paprika and the squid ink. Season to taste and stir well so that all the ingredients that we have in the paella are mixed and, immediately afterwards, we water with the stock. We use twice as much stock as rice (by volume), but we reserve an amount in case it gets too dry and we need more. Cook the rice for a couple of minutes over high heat, lower the intensity to medium-low and cook for eight more minutes without touching or stirring the rice at all. After the first 10 minutes of cooking, we distribute the prawns on the surface and place the paella in the oven (pre-heated) where we finish cooking the rice at 180ºC for about 8-10 more minutes. During the process, we check if our rice is well hydrated. If you need more broth, add it in small amounts (so as not to cut the boil) and distribute it well over the entire surface. When the rice is ready, remove the paella from the oven, cover it with absorbent paper (or a clean cloth) and let it rest for five minutes before serving.
Link | Black rice with cuttlefish and prawns
Valencian gastronomy is full of numerous recipes in which rice is the absolute protagonist. One of…