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Sopa de Arroz

A family recipe for Mexican rice
sopa de arroz
© Paul Brighton - Dreamstime.com

What is Mexican food without rice and beans? Sopa de arroz, or rice soup, makes for a worthy addition to any Mexican plate. More rice than soup, this family recipe passed down generations calls for cooking rice in soup broth. Pile it alongside a hefty helping of frijoles and buen provecho. 

Ready in
45 m
15 m
(prepare time)
30 m
(cook time)
Calories Per Serving


Swap rice with fideo (vermicelli pasta) for a more soup-like sopa de fideo.


  • 2 Cups long grain rice
  • 1 large tomato
  • 1/4 diced onion
  • 2 cloves fresh garlic
  • 1/4 Teaspoon black pepper
  • 4 Tablespoons oil
  • 1 Dash of cumin
  • 1 chicken boullion cube
  • 3 1/2 Cups water


Add oil to the pan, then rice. 

Brown rice in oil stirring until light brown.

While the rice browns, put all the other ingredients in a blender.

Mix well. 

Add the mixture to the rice.

Pour the water into the pan with the rice and mixture.

After five minutes on medium heat, cover the pan to maintain moisture. 

Cook on low-medium heat until all the water has been absorbed.