Sopa de Arroz (Spanish rice). Sopa de Arroz is a staple in Mexican food. As simple as the food is, it seems to be the most difficult make or perfect. This is simple rice to accompany lots of dishes from enchiladas to Chile rellenos, to caldo de pollo.
Sopa de Arroz (Mexican rice) is a traditional Mexican dish. Recipes for sopa de arroz vary from state to state, and even from family to family. Today I'm sharing my recipe for Mexican Rice, which I make at least once a week for my family. You can have Sopa de Arroz (Spanish rice) using 7 ingredients and 8 steps. Here is how you achieve that.
Ingredients of Sopa de Arroz (Spanish rice)
- It’s 1 1/4 cup of long grain rice.
- It’s 1 slice of Silver dollar size of onion.
- You need 1 can of tomato sauce.
- It’s 5 tsp of cooking oil.
- You need 1 cube of consumé (chicken or beef).
- Prepare 6 cup of warm water.
- You need 1 1/2 tsp of salt.
The very first recipe I learned to prepare was my grandmother's. Heat oil and saute rice until it turns white. In a vegetable cutting board chop the onion, red bell pepper and fresh parsley. Grab a large saucepan or pot and mix the crushed tomatoes, vegetable broth, bay leaf, salt, pepper and the chopped vegetables.
Sopa de Arroz (Spanish rice) instructions
- In a medium pan, fry the rice and the onion in the cooking oil..
- Fry it over high heat, making sure to keep stirring, for about 7-8 min until brown. (will almost look burned).
- Add tomato sauce to pan followed by water..
- To the soup add the consume cube sliced and the salt..
- Boil uncovered until liquid boils away resist stirring. Turn to medium high heat once liquid begins to evaporate..
- Rice should start to be fluffing up on the ends and be soft to the taste..
- Final check for water, prod rice and make sure almost all water gone, should almost stick to pan..
- Take off heat and cover with lid, let sit at least 10 min covered.
Place the saucepan on the stove and bring to a boil at medium to high heat. 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. When rice is brown, immediately add the onion and garlic and stir so it is evenly mixed.