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Olga Gonzalez's Mexican Rice (Sopa de Arroz)

Recipe courtesy of Olga Gonzalez

Show: My Grandmother's Ravioli

Episode: Mo's Triple Quinceañero

Olga Gonzalez's Mexican Rice (Sopa de Arroz)

Name: Olga Gonzalez's Mexican Rice (Sopa de Arroz)
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 10 servings
Cuisine: mexican
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

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Level: Easy

Total: 1 hr
Active: 35 min

Yield: 10 servings

Level: Easy

Total: 1 hr
Active: 35 min

Yield: 10 servings

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

Watch how to make this recipe.

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.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.