Sopa De Arroz
Sopa De Arroz
What is Mexican food without rice and beans? Sopa de arroz, or rice soup, makes for a worthy addition to any Mexican plate. More rice than soup, this family recipe passed down generations calls for cooking rice in soup broth. Pile it alongside a hefty helping of frijoles and buen provecho.
Prep Time
15
minutes
Cook Time
30
minutes
Servings
5
Total time: 45 minutes
Ingredients
- 2 cup long grain rice
- 1 large tomato
- 1/4 diced onion
- 2 cloves fresh garlic
- 1/4 teaspoon black pepper
- 4 tablespoon oil
- 1 dash of cumin
- 1 chicken boullion cube
- 3 1/2 cup water
Directions
- Add oil to the pan, then rice.
- Brown rice in oil stirring until light brown.
- While the rice browns, put all the other ingredients in a blender.
- Mix well.
- Add the mixture to the rice.
- Pour the water into the pan with the rice and mixture.
- After five minutes on medium heat, cover the pan to maintain moisture.
- Cook on low-medium heat until all the water has been absorbed.
- Serve.