"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Sopa (Mexican Rice) Recipe

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This recipe for Sopa (Mexican Rice), by , is from Our Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Belinda Camarillo
Added: Monday, October 26, 2009

Category:
Category:

Ingredients:  
Ingredients:  
vegetable oil
3 cups long grain rice
1 tsp salt
1/2 tsp pepper
1 tsp garlic powder or garlic
chicken broth or boullion
Your choice. You can use any of these: V-8 juice or tomatoe sauce.

Directions:
Directions:
In a pot or fry pan. Pour vegetable oil to cover the bottom of pot/pan. When hot on a medium flame, pour long grain rice. Depending on how many cups you want. (usually about 3 cups)Cook the rice in the oil till some grains are lightly brown. Then add salt, pepper and garlic. Stirring occasionally. Then pour chicken broth or boullion along with the V-8 juice (2 cups) or one small can tomatoe sauce. It will sizzle when you add the liquids. Then add water. Enough to cover rice and more. Once water boils, adjust flame to simmer and cover. Let the rice cook. Keep an eye on it when the liquid starts to disappear. Remove cover. If the rice looks like it is not done cooking. Add 1 cup of water.
I like using V-8 juice, but the original recipe calls for tomatoe sauce. If you don't have either, one time I used ketchup and added more water. My husband loved it.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
35 minutes
Personal Notes:
Personal Notes:
Like many recipes, you may have to tweek it to your taste. Buena Suerte!!!

 

 

 

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