Sopa de Arroz

Karely Santana-Morfin

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Prep Time 15

Cook Time 20

Total Time 35

Cuisine Mexican

Servings servings

Calories 383 kcal

Equipment

Saucepot
Wooden spoon
Blender
Knife
Measuring cup
Liquid measuring cup
Can opener

Ingredients

1 Roma Tomato Cut in quarters
¼ Onion White or yellow
2 Cloves Garlic
1 Can Tomato Sauce 8oz
4 Cups Water 1 Cup for blending
3-4 Tbs Canola oil
2 Cup Long Grain Rice
Chicken Bullion To Taste

Instructions

In a blender add the tomato, onion, garlic and one cup of water, blend until smooth and set aside
In the saucepot add the oil and rice and toast until lightly brown
Once toasted add the tomato mixture into the pot along with the leftover cup of water and 8oz of tomato sauce
Salt with the chicken bullion to taste
Bring to a boil and reduce to medium heat
As soon as the rice has absorbed two-thirds of the liquid turn off the heat. The steam will finish the cooking process without burning it

Notes

When making this rice it can stay good for atleast one week in the fridge.

Nutrition

Calories: 383kcalCarbohydrates: 68gProtein: 7gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 1gSodium: 727mgPotassium: 577mgFiber: 3gSugar: 6gVitamin A: 692IUVitamin C: 12mgCalcium: 49mgIron: 2mg