Mexican Rice Soup
6 servings
40 minutes
Mexican rice soup is a hearty and rich dish that embodies the traditions of Mexican cuisine. Its history begins in rural kitchens where simple ingredients were transformed into nutritious and flavorful meals. This soup captivates with the combination of tender rice, sweet corn, and juicy tomatoes harmoniously blended with the spicy aroma of oregano and the freshness of lime. Crispy tortilla slices add textural pleasure, while creamy avocado gives the dish softness. Serving it with hot sauce allows everyone to adjust the spiciness to their taste. This soup not only warms and satisfies but also serves as a perfect light lunch or dinner while preserving the Mexican spirit of hospitality and joy in food.
1
To prepare the broth: Heat olive oil in a pan over medium heat. Add onion and sauté for 5-7 minutes until softened. Add garlic and sauté for another minute. Add vegetable broth, lime zest, and 3 cups of water; cover and reduce heat. Let it simmer for 10 minutes. Strain the broth. Discard large pieces. Pour the liquid into a pot.
- Olive oil: 1 tablespoon
- Onion: 200 g
- Garlic: 2 cloves
- Vegetable broth: 3 glasss
- Lime zest: 1 tablespoon
2
To prepare the soup: Add rice to the broth. Bring to a boil over medium heat, cover with a lid, and let it simmer for 15 minutes until the rice is cooked. Add tomatoes and corn, salt and pepper. Let it simmer for 10 minutes.
- Round rice: 0.3 glass
- Tomatoes: 2 pieces
- Fresh corn: 70 g
- Dried oregano: 1 teaspoon
- Lime: 0.3 piece
- Hot BBQ sauce: 1 teaspoon
3
Preheat the oven to 180°C. Brush the tortilla with oil, cut into thin strips. Spread the strips on a baking sheet, bake for 5-7 minutes (the pieces should become crispy).
- Olive oil: 1 tablespoon
- Tortillas: 1 piece
4
Pour the soup into deep serving bowls. Serve with avocado, tortilla slices, green onion, a wedge of lime, and hot sauce to taste.
- Avocado: 1 piece
- Tortillas: 1 piece
- Green onions: 2 stems
- Lime: 0.3 piece
- Hot BBQ sauce: 1 teaspoon