Sopa de Arroz
Recipe Type: Side Dish
Prep Time: 
Cook Time: 
Total Time: 
Serves: 4 to 6
This is my grandmother's recipe just as she told it to me during a recent visit.
  • 2 cups (4.8 dl) of long grain rice
  • 1½ tablespoons of canola or vegetable oil
  • 1 clove of garlic, minced
  • 1 small onion, “bien picadita” or diced thin
  • 3¼ 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)
  1. Rinse the rice, first in scalding hot water and then immediately in cold water.
  2. Heat the oil in a medium-sized pot.
  3. Add the onions, garlic and rice and stir until the rice toasts and turns opaque.
  4. Stir in the tomato and add the stock or water.
  5. Add salt to taste.
  6. Bring the pot to a boil, add the mixed vegetables, and cover.
  7. Turn the heat to low and cook until the liquid evaporates (approximately 20 minutes).
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.
Recipe by Honest Cooking at