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