traditional mexican rice (sopa de arroz) recipe

Posted at 4:53 pm by Mary Ann Lesh

Sep 7th

PREP: 30 min.
COOK: 20 min
BLENDER, NON-STICK SKILLET
SERVES: 4

INGREDIENTS

TOMATOES, 1 lb
GARLIC, 2 cloves
ONION, 1/4 medium
WATER, small amount
RICE, 1 c
SALT, 1.2 tsp or to taste
BLACK PEPPER, 1/8 tsp
CUMIN, 1/8 tsp
WATER, 1 c

INSTRUCTIONS

1. Plunge 1 lb. TOMATOES into boiling water until the skin loosens (about 5 minutes); let them cool, then peel them

2. Blend peeled TOMATOES with 2 CLOVES GARLIC, peeled, 1/4 MEDIUM ONION, and just enough WATER for blending

3. Lightly blend 1 cup of this blended tomato mixture with 1 cup of WATER. Set aside

4. Wash 1 cup RICE thoroughly and drain off excess water

5. Heat a NON-STICK SKILLET until a drop of water jumps when dropped on it

6. Put the rice in the skillet, stirring and turning it until it is golden brown, about 10 minutes

7. Pour in the liquid mixture all at once. Add SALT, PEPPER and CUMIN. Stir lightly

8. Bring to a boil, then lower the heat as low as possible. The liquid should continue to bubble very slightly. Cover loosely, leaving enough air space so the mixture doesn’t boil over. Cook 15 minutes or until the water is absorbed

9. Remove from heat, uncover the rice and let it stand for at least 10 minutes before serving

Author: Mary Ann Lesh

I have been a teacher, university administrator, and translator in Mexico, Texas, and Massachusetts. I have traveled in Central and South America, Europe, Asia, the United States and Mexico. I grew up in Wichita Falls, Texas, attended Midwestern University, then received a bachelor’s degree in English, education, and journalism from Baylor University. I have a master of education degree and doctoral studies in Spanish literature from Texas Tech, with additional studies in translation, French, Portuguese, website design, and art at the Universidad Autónoma de Guadalajara, Boston University, and the University of Texas at Dallas. I am the mother of three and grandmother of seven. I have lived in Cancun, Mexico, since 2017.

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