Olga Gonzalez's Mexican Rice (Sopa de Arroz)
Olga Gonzalez's Mexican Rice (Sopa de Arroz)
- Level: Easy
- Yield: 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 241
- Total Fat
- 7
- Saturated Fat
- 1
- Carbohydrates
- 38
- Dietary Fiber
- 1
- Sugar
- 3
- Protein
- 6
- Cholesterol
- 3
- Sodium
- 286
- Total: 1 hr
- Active: 35 min
- Level: Easy
- Yield: 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 241
- Total Fat
- 7
- Saturated Fat
- 1
- Carbohydrates
- 38
- Dietary Fiber
- 1
- Sugar
- 3
- Protein
- 6
- Cholesterol
- 3
- Sodium
- 286
- Total: 1 hr
- Active: 35 min
Ingredients
1 large tomato, quartered (about 8 ounces)
1/2 cup diced white onion
1/4 cup canola oil
2 guero or Anaheim chiles
1 green bell pepper, cored, seeded and thinly sliced
1 clove garlic
2 cups long grain rice
4 cups chicken stock
1/2 cup frozen corn kernels, thawed
1 tablespoon powdered chicken bouillon
Directions
- In a blender, puree the tomato, onions and 1 cup water until smooth. Set aside.
- In a 4-quart saucepan set over medium heat, add the canola oil and chiles, and then cover with a lid. Sear the chiles until golden brown on all sides, 8 to 10 minutes. Add the bell pepper and garlic, and cook 2 to 3 minutes. Add the rice and cook, stirring occasionally, until the rice is golden brown, 10 to 12 minutes. Then add the tomato puree, chicken stock, corn and bouillon. Bring to a boil, then reduce the heat and simmer, covered, until the rice is tender and all of the liquid is absorbed, 20 to 22 minutes. Serve hot.
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