Mexican Rice Soup (Sopa Aguada de Arroz)
This simple Mexican rice soup takes a chicken broth base and adds roasted tomatoes, garlic, and onion, all topped with fresh parsley and Cotija.
- 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
- 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.
serving: 1 pot of soup
calories: 329.7 kcal
carbohydrates: 44.9 g
protein: 8.7 g
saturated fat: 4.6 g
cholesterol: 18.7 mg
sodium: 450.9 mg
fiber: 2.5 g
sugar: 3.5 g