Sopa De Arroz ( Rice Soup)

Submitted by Molly53

"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"

 

• Ready In: 30mins
• Ingredients: 6
• Serves: 10

ingredients

• 44.37 ml olive oil
• 473.18 ml rice, uncooked
• 354.88 ml tomatoes, peeled and chopped (canned is fine)
• salt and pepper
• 1419.54 ml water
• 473.18 ml 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.