Rice Soup Sopa De Arroz
Warm, comforting, and bursting with fresh, vibrant flavors, Rice Soup (Sopa de Arroz) is a classic Mexican recipe that's perfect for any occasion. This hearty soup features lightly toasted long-grain white rice simmered in a rich tomato-garlic broth, paired with tender carrots, zucchini, and sweet peas for a boost of nutrients and color. Infused with fresh cilantro and seasoned to perfection, this one-pot dish strikes the perfect balance of savory and wholesome. Ready in just 45 minutes, it's an ideal weeknight dinner that can be customized with chicken or vegetable broth to suit your preferences. Serve it piping hot with a squeeze of lime for a zesty, aromatic finish. This recipe is a must-try if you're looking to bring authentic Mexican home cooking to your table!
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Recipe Information
Ingredients
- 1 cup long-grain white rice
- 2 tablespoons vegetable oil
- 2 medium roma tomatoes
- 0.5 white onion
- 2 garlic cloves
- 6 cups chicken broth (or vegetable broth)
- 2 medium carrots
- 1 medium zucchini
- 0.5 cup frozen peas
- 2 tablespoons fresh cilantro
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 4 optional (for serving) lime wedges
Instructions
Rinse the rice in a fine mesh strainer under cold water until the water runs clear. Set aside to drain.
In a large pot, heat the vegetable oil over medium heat. Once hot, add the rice and sauté for 5-7 minutes, stirring frequently, until the rice is lightly golden.
While the rice is toasting, blend the tomatoes, onion, and garlic in a blender until smooth. Strain the tomato mixture through a fine mesh sieve to remove any pulp, if desired.
Reduce the heat to medium-low and carefully pour the blended tomato mixture over the toasted rice. Stir and cook for 3-4 minutes until the mixture thickens slightly and the color deepens.
Add the chicken or vegetable broth to the pot and stir well. Increase the heat to high and bring the soup to a boil.
Peel and dice the carrots, and cut the zucchini into small cubes. Once the soup is boiling, add the carrots, zucchini, and peas to the pot.
Reduce the heat to low, cover, and let the soup simmer for 20-25 minutes, or until the rice is tender and the vegetables are cooked through.
Add the salt and black pepper, adjusting the seasoning to taste. Stir in the fresh cilantro just before serving.
Ladle the soup into bowls, garnish with extra cilantro if desired, and serve hot with lime wedges on the side for an optional zesty touch.
Nutrition Facts
Calories |
836 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.3 g | 40% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 17.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 9496 mg | 413% | |
| Total Carbohydrate | 119.2 g | 43% | |
| Dietary Fiber | 14.4 g | 51% | |
| Total Sugars | 34.3 g | ||
| Protein | 24.5 g | 49% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 231 mg | 18% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 1864 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
