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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Sopa de Arroz, or Mexican Rice is a staple in Mexican Cuisine. It is prepared a hundred differt ways but basically it remains the same. Only if the rice is browned in lard can you acheive the authentic flavor. Ingredients:
2 tablespoons lard; * see note |
1-1/2 cups white long grain rice |
1 minced garlic clove |
1/2 cup minced onion |
2 tablespoons minced jalapénos chiles en escabèche |
1/4 cup diced tomatoes |
1/4 cup uncooked green peas |
2 tablespoons chopped cilantro |
1 teaspoon salt |
1/2 teaspoon coarse ground black pepper |
1/2 teaspoon fine ground cumin |
1/2 teaspoon dried mexican oregano leaves |
3 tablespoons tomato sauce |
2-3/4 cups water |
Directions:
1. Technically, this dish is a pilaf or pilau, because the rice is first sautéed in fat and then cooked with aromatic vegetables and seasonings in a liquid.
2. Select a covered wide pan or skillet large enough to cook the rice. Sauté, with constant stirring, the rice in hot fat until rice is a golden brown; DO NOT burn any of the rice.
3. Add the onions, garlic, chile, tomatoes, peas** and cilantro; then sauté for a minute or two longer.
4. Stir in salt, pepper, seasonings, tomato sauce and add water. Bring rice to a boil, reduce heat to a bare simmer and cover for 15 minutes. Turn off heat but leave rice covered for 5 minutes longer.
5. Fluff the rice before serving.
6. Note: Bacon drippings may be substituted for lard. Any other fats will not give the authentic flavor of this rice dish.
7. ** The peas are optional; some use whole kernel corn; others leave them out.
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