Sopa de Arroz

From Yankee Magazine's Great New England Recipes

Cornmeal, Rice, Grains Recipes | Soups, Stews, Chowders Recipes

Yield: Serves 4-6.

This literally means “soup of rice"; however, in this soup the liquid is totally absorbed by the ingredients. The dish is also called Mexican Rice.

• 1 cup uncooked rice (do not use minute or converted rice)
• 3 tablespoons oil or bacon drippings
• 1 onion, sliced
• 1 green pepper; sliced
• 1 tomato, peeled and sliced
• 2 cups liquid: boiling water, chicken broth, beef broth, or a combination of 1 cup tomato sauce and 1 cup liquid of your choice
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Lightly brown the rice in hot oil in a large saucepan, stirring constantly. Arrange onion, green pepper, and tomato on top of the rice. Add the liquid, salt, and pepper, and reduce heat to a simmer. Cook covered for 1 5 to 20 minutes, or until rice has absorbed the liquid and is tender. For a variation, add pieces of cooked meat, garbanzo beans, or peas. Allow guests to add Salsa Picante to suit themselves.

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