How to Cook Delicious Mama's Sopa de Arroz (Mexican Rice)

Mama's Sopa de Arroz (Mexican Rice). Great recipe for Mama's Sopa de Arroz (Mexican Rice). This is my favorite recipe of my mother's. It was the most common thing for her to cook & was the first recipe she taught me.

Sopa de arroz, or rice soup, makes for a worthy addition to any Mexican plate. More rice than soup, this family recipe passed down generations calls for cooking rice in soup broth. Pile it alongside a hefty helping of frijoles and buen provecho. You can have Mama's Sopa de Arroz (Mexican Rice) using 11 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Mama's Sopa de Arroz (Mexican Rice)

1. Prepare of chopped white or yellow onion.
2. It's of white rice.
3. It's of salt or to taste.
4. You need of Rotel 10 oz tomatoes (or other canned tomatoes with chilie.
5. Prepare of garlic minced or to taste.
6. Prepare of chili powder.
7. It's of ground cumin.
8. It's of cooking oil.
9. You need of Knorr brand chicken flavor bouillon cube.
10. You need of Knorr brand mini cube cilantro or a handfull of chopped fre.
11. Prepare of water.

Sopa de Arroz or Mexican red rice, there is not a lot to say about this dish except that it is a staple in a lot of Mexican dishes. It is a classic side dish that gets pared up with Carne Asada, Caldo de Pollo or Res, and so much more. The ingredients are simple and can be utilized for many other things if there is any leftover product. In a wide frying pan over medium-high heat, brown rice lightly in butter or margarine.

Mama's Sopa de Arroz (Mexican Rice) instructions

1. In a medium sauce pan on medium heat, pour in the dry uncooked rice, cooking oil, onions, & garlic. Cook while stirring frequently..
2. 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..
3. 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)..
4. 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..
5. 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..
6. Fluff with a fork. Any rice sticking to the bottom should now lift off. Serve..
7. 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. :).

Heat oil in a small saucepan over medium heat. Add to the saucepan with the rice. Every Mexican family has their own version of "Mom's Rice". I really don't remember Sopa de Arroz (Mexican rice) is a traditional Mexican dish. Recipes for sopa de arroz vary from state to state, and even from family to family.