Mexican Rice (Sopa de Arroz) [recipe]

Sopa de arroz is usually on the menu in Mexican homes and restaurants

    • PREP 20 minutes
    • COOK 20 minutes / TEMP LOW after boil
    • SERVES 4
    • 1 lb TOMATOES
    • 2 cloves GARLIC
    • 1/4 medium ONION
    • 1 c RICE
    • SALT and PEPPER to taste
    • 1/8 tsp CUMIN
    • 1 c WATER
    1. Plunge TOMATOES into boiling water for about 5 minutes to loosen skin, cool, and peel
    2. Blend TOMATOES, GARLIC, ONION, and just enough WATER for blending
    3. Lightly blend 1 cup of blended tomato mixture with 1 cup of WATER, set aside
    4. Wash RICE thoroughly an drain off excess water
    5. Heat a non-stick skillet, add the washed RICE, stir and turn until it is golden brown (about 10 minutes)
    6. Pour in blended tomato mixture all at once
    7. Bring to a boil. Add SALT, PEPPER, and CUMIN, and lower heat as low as possible
    8. Cover loosely, leaving enough air space so mixture doesn’t boil over. Continue cooking until water is absorbed (about 15 minutes)
    9. Remove heat, uncover rice and let it stand at least 10 minutes before serving