SOPA de ARROZ

Spanish Rice

Ingredients

2 cups rice
3 T oil
1 small onion, chopped
1 garlic clove, smahed to release flavor, but intact
1 small can tomato sauce
4 cups chicken broth
salt to taste
1 cup frozen peas and carrots (optional)

Directions

In a large pan, brown rice in hot oil, stirring constantly to prevent burning. Add onion and garlic clove. When onion is translucent, remove garlic clove and discard. Add tomato sauce and salt and stir well. Add broth. Cover and simmer until water has evaporated (about 20 minutes). Stir in peas and carrots and cook for another 5 minutes.

Variations

• Sopa de Fideo: Eliminate peas and carrots and substitute rice with 16 oz of fideo, broken into small pieces.
• Conchitas: Eliminate peas and carrots and substitute rice with 16 oz of small shell pasta.