Description
This is my grandmother’s recipe just as she told it to me during a recent visit.
Ingredients
Scale
- 2 cups (4.8 dl) of long grain rice
- 1 1/2 tablespoons of canola or vegetable oil
- 1 clove of garlic, minced
- 1 small onion, “bien picadita” or diced thin
- 3 1/4 cups (7.6 dl) of chicken stock or water
- 1 large tomato, diced
- Salt to taste
- 1 cup (2.4 dl) of chopped, fresh, mixed vegetables (e.g. corn, peas, lima beans)
Instructions
- Rinse the rice, first in scalding hot water and then immediately in cold water.
- Heat the oil in a medium-sized pot.
- Add the onions, garlic and rice and stir until the rice toasts and turns opaque.
- Stir in the tomato and add the stock or water.
- Add salt to taste.
- Bring the pot to a boil, add the mixed vegetables, and cover.
- Turn the heat to low and cook until the liquid evaporates (approximately 20 minutes).
Notes
To make a cilantro-infused sopa de arroz, omit the tomato and mixed vegetables. Once the liquid boils, add a bunch of fresh cilantro and proceed with the preparation.
- Prep Time: 10 mins
- Cook Time: 20 mins