Mexican Rice Soup (Sopa Aguada de Arroz)

Name: Mexican Rice Soup (Sopa Aguada de Arroz) recipe
Prep time: 20 min
Cook time: 30 min
Yield: 1 pot of soup
Cuisine: Global
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

by Vicki Kuhn 1 year ago

5 (1)

30 minutes

329.7 kcal

44.9 g carbs

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Description

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

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

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.

Nutrition Facts

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