Mexican Rice Soup (Sopa Aguada de Arroz) recipe
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Ingredients
- 6 cups water 1 cup rice, rinsed and drained 2 tomatoes ½ onion 2 cloves garlic 2 teaspoons chicken bouillon granules 2 tablespoons vegetable oil 1 pinch salt to taste 5 tablespoons grated Mexican Cotija cheese 2 sprigs parsley, chopped
Nutrition Info
- 329.7 caloriescarbohydrate: 44.9 gcholesterol: 18.7 mgfat: 12.9 gfiber: 2.5 gprotein: 8.7 gsaturatedFat: 4.6 gservingSize: -sodium: 450.9 mgsugar: 3.5 gtransFat: : -unsaturatedFat: : -
Directions Mexican Rice Soup (Sopa Aguada de Arroz)
Directions
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Bring water to a boil in a pot. Add rice, reduce heat to low, and cover with a lid. Simmer until rice is nearly tender, about 15 minutes.
Heat a skillet over medium heat. Add tomatoes and roast until evenly charred, 5 to 7 minutes. Remove skin and transfer to a blender. Add onion, garlic, and bouillon. Process tomato mixture until smooth.
Heat oil in a small saucepan over medium heat. Pour tomato mixture into hot oil, cook and stir until flavors incorporate, 3 to 5 minutes. Add to the saucepan with the rice. Season with salt and cover with a lid. Continue cooking over low heat until rice is soft, 7 to 10 minutes more. Remove from heat. Sprinkle Cotija cheese and parsley on top, cover with a lid, and let sit 10 minutes before serving.