Hello, I’m Marie. Today, we’re going to make mama’s sopa de arroz (mexican rice) recipe. Never skip today’s recipe. This is a easy recipe to try and is one of my family food recipes. This time, I am going to make it a little bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Mama’s Sopa de Arroz (Mexican Rice) Recipe
Mama’s Sopa de Arroz (Mexican Rice) is one of the most well liked of current trending foods in the world. It’s enjoyed by millions every day. It is easy, it is fast, it tastes yummy. Mama’s Sopa de Arroz (Mexican Rice) is something which I’ve loved my whole life. They are nice and they look wonderful.
To begin with this recipe, we have to prepare a few ingredients. You can have mama’s sopa de arroz (mexican rice) using 11 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Mama’s Sopa de Arroz (Mexican Rice):
- Take 1/4 cup chopped white or yellow onion
- Prepare 1 1/2 cup white rice
- Get 1 tsp salt or to taste
- Take 1 can Rotel 10 oz tomatoes (or other canned tomatoes with chilie
- Get 1 clove garlic minced or to taste
- Prepare 1 tbsp chili powder
- Prepare 3/4 tsp ground cumin
- Take 2 tbsp cooking oil
- Get 1 (12 g) Knorr brand chicken flavor bouillon cube
- Take 1 (4 g) Knorr brand mini cube cilantro or a handfull of chopped fre
- Make ready water
Instructions to make Mama’s Sopa de Arroz (Mexican Rice):
- In a medium sauce pan on medium heat, pour in the dry uncooked rice, cooking oil, onions, & garlic. Cook while stirring frequently.
- The rice will start to change to a more opaque white color & then begin to turn a golden brown in a few minutes. When much of the rice is golden & the onions are softened be ready to add the wet ingredients.
- The total amount of liquid needed is 3 cups. The canned Rotel tomatoes & their liquid are part of this measurement (about 1 1/2 cups). So pour the canned tomatoes into a measuring cup, water should be used for the remaining liquid needed for 3 total cups (about 1 1/2 cups).
- Add tomatoes, water, chili powder, ground cumin, salt, chicken bouillon, & cilantro cube. (If using fresh cilantro add it just before serving.) Stir together, cover an bring to a rapid boil - boil for 9 minutes.
- Turn off the heat. Give one stir to the rice mixture. Some of the rice may be sticking to the bottom. Don’t try to scrape it off it will detach later. Replace lid & allow the rice to rest for 15 minutes.
- Fluff with a fork. Any rice sticking to the bottom should now lift off. Serve.
- Side note: My mom swore that only Knorr brand bouillion would do - I think other brands & types may work just fine. I’ve also used chicken stock in lieu of both the water & bouillon. But this is my mom’s recipe so you got it the way she liked it & taught me how to make it. :)
So that is going to wrap this up with this exceptional dish mama’s sopa de arroz (mexican rice) recipe. Thank you very much for reading. I am sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Happy cooking.
