Soups, Stews and Chili Recipe – 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.

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

Cooking 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

• calories329.7
• carbohydrateContent44.9 g
• cholesterolContent18.7 mg
• fatContent12.9 g
• fiberContent2.5 g
• proteinContent8.7 g
• saturatedFatContent4.6 g
• sodiumContent450.9 mg
• sugarContent3.5 g