Wednesday, January 6, 2010

Sopa de Arroz Blanco

I am a big rice fan.  I could eat it everyday and never get bored with it.  Mexican Rice, Poblano Rice, Arroz Verde....They're all absolutely delicious!

If you're anything like me, you're going to love Sopa de Arroz Blanco (white rice).  Its the perfect side dish for any meal.

When I was younger, my grandparents and I used to go out to eat every Sunday after church.   Gramm's restaurant of choice was always the Chinese buffet.  My grandpa didn't mind going because he too loved most of the Chinese food.  His only problem was with the white rice.  He thought it was too plain.  Every time we walked out of the restaurant his one complaint was, "El arroz no tiene sabor!" (The rice doesn't have any flavor.)

Once I got married and started experimenting with different cuisines, I decided to try my hat at an Asian inspired meal.  I invited my grandparents to dinner that day and remembered that Pappy did not like plain white rice.  What to do???  I couldn't skip the rice because it was important part of the meal and Hubby really liked white rice.  So, I had no idea what to do to keep the two most important men in my life happy.

After stressing a little bit, I considered making Mexican Rice instead, but knew that the red rice just wouldn't work.  And then I got to thinking.  Maybe if I made Mexican Rice, but left out the tomato....This could work...It has to work...

Well, work it did!  The white rice was a big hit and I've been making it that way ever since.

Sopa de Arroz Blanco


  • 1/4 of a medium onion
  • 1 clove garlic
  • 3 cups water
  • 1 tablespoon vegetable oil
  • 1-1/4 cup long-grain rice
  • 1 teaspoon chicken bouillon (I use Knorr Suiza) 

Place the onion, garlic and water in a blender cup or food processor.  Puree until smooth.  Set aside.
In a medium skillet or saucepan, heat the vegetable oil over medium-high heat.  Saute the rice in the oil until the rice starts to change its color to a light golden brown.

Carefully add the puree mixture to the rice.  Season with chicken bouillon. Bring rice to a boil, but RESIST THE URGE TO STIR.  (You want a nice fluffy rice, not risotto.)

Cover skillet or saucepan and reduce heat to low.  Let simmer until all of the liquid has absorbed.  


With Love,


  1. I like the idea of the puree of onion and garlic, and cooking the rice in a chicken stock/bouillion. Rice can sometimes be bland if eaten just plainly boiled. This is definitely a method to try.

    I will have to come back and take a good look at your other recipes. I keep forgetting too, yet Mexican food is something we try to make a few times a month.

  2. Thank you so much!!!! I am Mexican, but was raised in the US and my mommie is not here to give me all the recipes I would love to cook for my boyfriend. I am starting to "venture" into making anything and your recipe for the simplest and most delicious rice looks like it would be perfect to make :)

  3. omg, your recipes make me hungry!

  4. I tried your white rice recipe and it came out divine! Thanks from OKC

  5. Hi Janie!
    I'm so glad you like the recipe for white rice. It's one of my favorites. :)



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