| This recipe is liked by 0 person(s). |
RICE - Mexican Rice (Sopa de Arroz)
Nb persons: 10
Yield:
Preparation time:
Total time:
Source:
| Olga Gonzalez's Mexican Rice (Sopa de Arroz) Recipe courtesy of Olga Gonzalez INGREDIENTS | |
| 1 large | tomato, quartered (about 8 ounces) |
| 1/2 cup | diced white onion |
| 1/4 cup | canola oil |
| 2 guero or Anaheim chiles | |
| 1 | green bell pepper, cored, seeded and thinly sliced |
| 1 clove | garlic |
| 2 cups | long grain rice |
| 4 cups | chicken stock |
| 1/2 cup | frozen corn kernels, thawed |
| 1 tablespoon | powdered chicken bouillon |
DIRECTIONS
In a blender, puree the tomato, onions and 1 cup water until smooth. Set aside.
In a 4-quart saucepan set over medium heat, add the canola oil and chiles, and then cover with a lid. Sear the chiles until golden brown on all sides, 8 to 10 minutes. Add the bell pepper and garlic, and cook 2 to 3 minutes. Add the rice and cook, stirring occasionally, until the rice is golden brown, 10 to 12 minutes. Then add the tomato puree, chicken stock, corn and bouillon. Bring to a boil, then reduce the heat and simmer, covered, until the rice is tender and all of the liquid is absorbed, 20 to 22 minutes. Serve hot.
NotesA viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.
© Recipe courtesy of Olga Gonzalez
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe