Sopa De Arroz ( Rice Soup)

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: 30 mins
• Serves: 10

Ingredients

• 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.