Sopa de Arroz (Mexican Rice) 3 cups long grain rice 1 large onion, finely diced 4 cloves of whole fresh garlic, finely diced 2 roma tomatoes, peeled and chopped finely ½ vegetable oil 6 cups of chicken stock. Salt and Pepper to taste In a large heavy pan, heat oil over medium heat and then add your rice. Stirring constantly until the rice is browned, this takes about 5 minutes and it should be the color of light to dark brown. Quickly add your onion and garlic, stir until the onion is translucent. Add your chopped tomatoes, making sure you stir them well into the rice mixture. Add your chicken stock, and salt/pepper bring to a rapid boil, top with a lid and turn the heat all the way down to low. Cook for 20 minutes without lifting the lid.
Posted on: Fri, 16 Jan 2015 21:51:52 +0000
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