Sopa De Arroz ( Rice Soup)

Molly53's Note:

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

• Total Time: 30 mins
• Prep Time: 15 mins
• Cook Time: 15 mins

Ingredients:

Servings: 10

• 3 tablespoons olive oil
• 2 cups rice, uncooked
• 1 1/2 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.