Sopa Seca De Arroz Mexican Rice
Discover the bold, vibrant flavors of *Sopa Seca de Arroz Mexican Rice*, a comforting and flavorful Mexican dish that's far from ordinary. This recipe takes simple ingredients—long-grain white rice, Roma tomatoes, garlic, onion, and a touch of ground cumin—and transforms them into a rich, aromatic side dish with layers of authentic taste. Toasting the rice to a golden hue imparts a subtle nutty flavor, while a smooth tomato-based sauce infused with broth adds depth and heartiness. Finished with fresh cilantro and a squeeze of lime juice, this perfectly tender rice is a fragrant complement to tacos, enchiladas, or grilled meats. With just 10 minutes of prep and 25 minutes of cooking, this easy-to-make dish brings a taste of Mexico to your dinner table in no time! Perfect for family meals or festive gatherings, it’s a must-try addition to your repertoire of Mexican recipes.
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Recipe Information
Ingredients
- 1 cup long-grain white rice
- 2 tablespoons vegetable oil
- 3 medium Roma tomatoes
- 0.5 medium white onion
- 2 garlic cloves
- 1.5 cups chicken or vegetable broth
- 0.5 teaspoons salt
- 0.25 teaspoons ground cumin
- 2 tablespoons fresh cilantro
- 1 lime
Instructions
Rinse the rice in a fine mesh strainer under cold running water until the water runs clear. This removes excess starch and prevents the rice from clumping.
Heat the vegetable oil in a medium saucepan over medium heat. When the oil is hot, add the rinsed rice and sauté, stirring frequently, until the rice is golden brown, about 5 minutes.
While the rice is toasting, blend the Roma tomatoes, onion, and garlic in a blender until smooth. Strain the mixture through a fine mesh sieve into a bowl to remove any solids, if desired.
Once the rice is golden, pour the tomato mixture into the saucepan. Stir and cook for 2 minutes to allow the flavors to meld.
Add the chicken or vegetable broth, salt, and ground cumin to the saucepan. Stir to combine and bring the mixture to a boil.
Lower the heat to a simmer, cover the saucepan, and cook for 15-20 minutes, or until the rice is tender and the liquid has been absorbed.
Remove the saucepan from the heat and let the rice sit, covered, for 5 minutes to finish steaming.
Fluff the rice with a fork, then stir in chopped cilantro and a squeeze of fresh lime juice for brightness.
Serve warm as a side dish with your favorite Mexican entrees, such as tacos, enchiladas, or grilled chicken.
Nutrition Facts
Calories |
161 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.2 g | 9% | |
| Saturated Fat | 1.1 g | 6% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 2 mg | 1% | |
| Sodium | 572 mg | 25% | |
| Total Carbohydrate | 22.8 g | 8% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 4.5 g | ||
| Protein | 3.3 g | 7% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 33 mg | 3% | |
| Iron | 0.8 mg | 5% | |
| Potassium | 311 mg | 7% | |
*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.
