"Those who forget the pasta are condemned to reheat it."--Unknown

Sopa de Arroz - Mexican Style Rice Recipe

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This recipe for Sopa de Arroz - Mexican Style Rice, by , is from NCAL KP HealthConnect Cookbook 2008, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Joan Zuniga, Structures, Rev. Cap.
Added: Thursday, November 20, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 can (10 oz.) RO*TEL diced tomatoes & green chilies (I prefer this brand but generic is O.K.)
2 1/2 c. organic chicken broth
2 c. white jasmine rice
1 tsp. salt
3 Tbsp. olive oil

IMPORTANT: Use a 10" skillet or stock pot with a tight fitting lid!

Directions:
Directions:
Combine 1 can of diced tomatoes and chicken broth in a large measuring cup to make 4 cups of liquid. Set aside. Heat 3 Tbsp. olive oil in a 10 " skillet. Add 2 cups rice. Stir constantly until rice begins to turn opaque; about 3 - 5 minutes. DO NOT ALLOW TO BROWN! Add tomato and chicken stock slowly being sure to stir constantly. Add 1 tsp salt. When mixture comes to a boil cover with lid and reduce heat to a low simmer. At this point, do not remove lid. Allow rice to simmer until all liquid is absorbed; about 12 - 15 minutes. Remove from heat and allow to rest for 5 -10 minutes before removing lid. Fluff with a fork before serving.

Personal Notes:
Personal Notes:
Jasmine rice is the best for this recipe but regular long grain rice will work. Do not use sticky or calrose rice.

 

 

 

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