Sopa De Arroz ( Rice Soup)

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Total Time
30mins
Prep
15 mins
Cook
15 mins

This recipe just goes to show that not all Southwestern recipes are extra spicy. From the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947

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Ingredients

Nutrition
  • 3 tablespoons olive oil
  • 2 cups rice, uncooked
  • 1 12 cups tomatoes, peeled and chopped (canned is fine)
  • salt and pepper
  • 6 cups water
  • 2 cups shrimp, peeled and deveined

Directions

  1. Wash rice and drain very well.
  2. Heat olive oil to sizzling in a large saucepan.
  3. Add well-drained rice and cook to a deep brown, stirring as needed to prevent burning.
  4. Add remaining ingredients, cover and cook until rice is tender and liquid is almost absorbed.
  5. Serve hot.