Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, mama's sopa de arroz (mexican rice). One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Mama's Sopa de Arroz (Mexican Rice) is one of the most well liked of recent trending foods on earth. It’s appreciated by millions every day. It is easy, it’s fast, it tastes yummy. They’re nice and they look fantastic. Mama's Sopa de Arroz (Mexican Rice) is something which I have loved my whole life.
Great recipe for Mama's Sopa de Arroz (Mexican Rice). This is my favorite recipe of my mother's. It was the most common thing for her to cook & was the first recipe she taught me.
To get started with this recipe, we have to first prepare a few ingredients. You can have mama's sopa de arroz (mexican rice) using 11 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Mama's Sopa de Arroz (Mexican Rice):
- Make ready 1/4 cup chopped white or yellow onion
- Make ready 1 1/2 cup white rice
- Take 1 tsp salt or to taste
- Take 1 can Rotel 10 oz tomatoes (or other canned tomatoes with chilie
- Get 1 clove garlic minced or to taste
- Get 1 tbsp chili powder
- Prepare 3/4 tsp ground cumin
- Take 2 tbsp cooking oil
- Get 1 (12 g) Knorr brand chicken flavor bouillon cube
- Make ready 1 (4 g) Knorr brand mini cube cilantro or a handfull of chopped fre
- Take water
It is a classic side dish that gets pared up with Carne Asada, Caldo de Pollo or Res, and so much more. The ingredients are simple and can be utilized for many other things if there is any leftover product. Hello & welcome to the Views Kitchen! We have had many requests for Mexican-American rice.
Steps to make Mama's Sopa de Arroz (Mexican Rice):
- In a medium sauce pan on medium heat, pour in the dry uncooked rice, cooking oil, onions, & garlic. Cook while stirring frequently.
- The rice will start to change to a more opaque white color & then begin to turn a golden brown in a few minutes. When much of the rice is golden & the onions are softened be ready to add the wet ingredients.
- The total amount of liquid needed is 3 cups. The canned Rotel tomatoes & their liquid are part of this measurement (about 1 1/2 cups). So pour the canned tomatoes into a measuring cup, water should be used for the remaining liquid needed for 3 total cups (about 1 1/2 cups).
- Add tomatoes, water, chili powder, ground cumin, salt, chicken bouillon, & cilantro cube. (If using fresh cilantro add it just before serving.) Stir together, cover an bring to a rapid boil - boil for 9 minutes.
- Turn off the heat. Give one stir to the rice mixture. Some of the rice may be sticking to the bottom. Don't try to scrape it off it will detach later. Replace lid & allow the rice to rest for 15 minutes.
- Fluff with a fork. Any rice sticking to the bottom should now lift off. Serve.
- Side note: My mom swore that only Knorr brand bouillion would do - I think other brands & types may work just fine. I've also used chicken stock in lieu of both the water & bouillon. But this is my mom's recipe so you got it the way she liked it & taught me how to make it. :)
Although this recipe has many names, I know it as sopa de Arroz. What is Mexican food without rice and beans? Sopa de arroz, or rice soup, makes for a worthy addition to any Mexican plate. More rice than soup, this family recipe passed down generations calls for cooking rice in soup broth. Pile it alongside a hefty helping of frijoles and buen provecho.
So that is going to wrap it up for this exceptional food mama's sopa de arroz (mexican rice) recipe. Thanks so much for reading. I am sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
