Name: Mexican Rice Soup (Sopa Aguada de Arroz)
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: Water - 6 cups; Rice, rinsed and drained - 1 cup; Tomatoes - 2; Onion - ½; Garlic - 2 cloves; Chicken bouillon granules - 2 teaspoons; Vegetable oil - 2 tablespoons; Salt to taste - 1 pinch; Grated Mexican Cotija cheese - 5 tablespoons; Parsley, chopped - 2 sprigs

Ingredients for - Mexican Rice Soup (Sopa Aguada de Arroz)

1. Water 6 cups

2. Rice, rinsed and drained 1 cup

3. Tomatoes 2

4. Onion ½

5. Garlic 2 cloves

6. Chicken bouillon granules 2 teaspoons

7. Vegetable oil 2 tablespoons

8. Salt to taste 1 pinch

9. Grated Mexican Cotija cheese 5 tablespoons

10. Parsley, chopped 2 sprigs

How to cook deliciously - Mexican Rice Soup (Sopa Aguada de Arroz)

1 . Stage

Bring water to a boil in a pot. Add rice, reduce heat to low, and cover with a lid. Simmer until rice is nearly tender, about 15 minutes.

2 . Stage

Heat a skillet over medium heat. Add tomatoes and roast until evenly charred, 5 to 7 minutes. Remove skin and transfer to a blender. Add onion, garlic, and bouillon. Process tomato mixture until smooth.

3 . Stage

Heat oil in a small saucepan over medium heat. Pour tomato mixture into hot oil; cook and stir until flavors incorporate, 3 to 5 minutes. Add to the saucepan with the rice. Season with salt and cover with a lid. Continue cooking over low heat until rice is soft, 7 to 10 minutes more. Remove from heat. Sprinkle Cotija cheese and parsley on top, cover with a lid, and let sit 10 minutes before serving.