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 calories
carbohydrate: 44.9 g
cholesterol: 18.7 mg
fat: 12.9 g
fiber: 2.5 g
protein: 8.7 g
saturatedFat: 4.6 g
servingSize: -
sodium: 450.9 mg
sugar: 3.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

  3. 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.

Recipe Yield

1 pot of soup

Recipe Note

This simple Mexican rice soup takes a chicken broth base and adds roasted tomatoes, garlic, and onion, all topped with fresh parsley and Cotija.

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