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Recipe courtesy of Olga Gonzalez

Olga Gonzalez's Mexican Rice (Sopa de Arroz)

  • Level: Easy
  • Total: 1 hr
  • Active: 35 min
  • Yield: 10 servings
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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 


  1. In a blender, puree the tomato, onions and 1 cup water until smooth. Set aside.
  2. 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.

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