Return to Content

Sopa de Arroz

Sopa de Arroz
0 votes, 0.00 avg. rating (0% score)
Print Friendly

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.

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo


  • 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.
Updated Thursday, November 8th, 2007

Give the Gift of Yankee Magazine and get a Gift in Return!

Send a one-year gift subscription of Yankee Magazine for only $17.99 a 50% savings. In return we will send you a free 2016 Scenes of New England Calendar (a $9.95 value)! BUY NOW!

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111