Mexican Rice Soup (Sopa Aguada de Arroz)
Recipe by María Vázquez from allrecipes.com
Dinner 60 Mins.
Ingredients
4
4 servings
- •6 cups water
- •1 cup rice, rinsed and drained
- •2 tomatoes
- •0.5 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
Instructions
- 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.
Nutritional Facts
Per 4 servings
- Calories: 330
- Carbohydrate: 45g
- Fat: 13g
- Fiber: 3g
- Protein: 9g
- Sugar: 4g
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