The very first recipe I learned to prepare was my grandmother's. She always used finely chopped onion, tomato and garlic and a can of tomato sauce. In my book, I always considered Gramm's recipe to be the best and thought it to be quite authentic, being that my grandmother had been raised in San Luis, Sonora, Mexico.
But then I got married. Of course, one of the first recipes that I wanted to wow my new hubby with was with Gramm's sopa de arroz. My hubby liked it, but I could tell that something was wrong. My hubby, kindly explained to me, that his mother's rice was prepared without chopped veggies. So, next time I made the rice, I made it without any of the vegetables, I used only a can of tomato sauce. Well, that was probably the worst rice I had ever tasted. Even hubby, had to agree, that this could not be how his mother prepared her sopa de arroz.
Luckily, after we had been married for 6 months, my suegra (mother-in-law) went to visit us in the States. During her stay with us, my mother-in-law shared each and every one of her authentic Mexican recipes, including her recipe for sopa de arroz. After hearing her recipe, all I could do was laugh...a lot!
My suegra explained to me, that some of her 6 children were picky eaters when they were younger. One child didn't care for chopped tomato, another didn't care for chopped onion, and none of the children liked garlic. So, in order to maintain the taste and keep her children happy, she decided to puree the vegetables before adding them to the rice. Hence, the reason my hubby didn't recall chopped veggies in his mother's rice. Here is my version of my mother-in-law's sopa de arroz.
- 1 cup long grain rice
- 3 roma tomatoes, cut in quarters
- 1 medium onion, cut in quarters
- 1 clove garlic
- 2-1/2 cups water
- 1 teaspoon chicken bouillon
- 2 tablespoons vegetable oil
- 1/2 teaspoon salt
Puree tomatoes, onion, garlic, water and chicken bouillon in blender until smooth, about 1 minute; set aside. Heat vegetable oil in medium saucepan over medium-high heat; add rice and saute until rice turns a light golden brown. (DO NOT STIR AFTER THIS POINT!)
Carefully and gradually, pour puree mixture over browned rice; season with salt. Bring rice to a boil. Taste broth and season with additional salt, if necessary. Cover saucepan and reduce heat to low. RESIST THE URGE TO STIR!!! Let rice simmer until all liquid has absorbed, atleast 20 minutes. Turn off heat and let set 5 to 10 minutes before serving. Enjoy!!!