Carmen’s Mexican Rice or Sopa de Arroz

This Mexican rice recipe was sent to Familia Kitchen by Carmen González. “When I want a taste of home in memory, taste, and aroma, this is the go-to item,” she wrote us.

“My aunt Cruz Robles (nee González) taught me to make Mexican rice or sopa de arroz, which remains savory and moist, unlike other rice dishes claiming to be authentic,” says Carmen. “Typically, this dish accompanies other classic entrees, such as enchiladas, chile rellenos or tacos. The basic ingredients have not changed from my paternal grandmother Juanita González’s time.”

The one ingredient Carmen says she has updated from the original recipe is the tomato sauce. After experimenting, she discovered she can save time—and not sacrifice an ounce of flavor—by starting with canned instead of making the tomato salsa from scratch.

Bien hecho! All of us at Familia Kitchen admire cocina shortcuts like this, Carmen. Cooking your way home does not mean having to work day and night in the kitchen making every single thing from scratch. We like to think abuela cooking means whipping up family-famous dishes in the best-tasting, smartest way possible so you still have time to spend with your family and friends, enjoying all that good food and living your vida.

We tried Carmen’s Mexican rice recipe today, and we happily report that is absolutamente delicioso. Nos encantó! We can taste for ourselves why this savory, simple and airy side dish is essential to so many meals for your family, Carmen. We are honored to showcase your abuela Juanita’s recipe and share it with the Familia Kitchen community. Your grandmother was onto something muy especial with this authentic arroz dish. Gracias, Carmen!

Ready to Try Carmen’s Family-Famous Mexican Rice?

Carmen’s Mexican Rice or Sopa de Arroz

Recipe by Carmen González

5.0 from 1 vote

Cuisine: Mexican

Servings

6

servings

Prep time

5

minutes

Cooking time

30

minutes

Ingredients

• 1 cup rice, long grain

• 2 Tbsp corn oil

• 1 clove garlic, minced

• 1/2 cube chicken bouillon

• 1 bay leaf

• 8 oz tomato sauce (1 can)

• 16 oz water

Directions

• In a deep saucepan, pour the corn oil and rice.
• Brown the rice at low to medium heat for about 3 or 4 minutes.
• Add the garlic during the last minute.
• Add the tomato sauce.
• Add the water to the saucepan (fill the empty tomato sauce can two times).
• Add the 1/2 cube of bouillon and the bay leaf.
• Stir everything together.
• Place the lid on the pot, and keep the flame on very low heat. Simmer, covered, for about 30 minutes, until the batch reduces away the liquid.
• Check the rice. If the top of the rice has no liquid, it is ready.

Notes

• The one thing Carmen says she changed in her abuela Juanita’s-famous recipe is using “Certain brand staples: tomato sauce preferences rather than making the sauce from scratch.” After experimenting, Carmen says she likes Hunt’s tomato sauce best.