Sopa Seca de Arroz - Mexican Rice

This is considered a dry soup because in the cooking all the liquid is absorbed.
Servings 6 servings
Calories 153 kcal
Author Laurie


  • 1 Tbsp Oil
  • 1 cup long grain white rice or use long grain brown rice, increase liquid and cooking time a bit.
  • 1 cup water or broth
  • 8 ounce tomato sauce
  • 1 small onion (chopped)
  • 1/2 bell pepper or poblano chili (chopped optional)
  • 1/2 cup peas (optional)
  • 2 Tbsp cilantro (chopped) (optional)
  • 1 carrot (chopped) (optional)
  • 1 cup stuffed green olives (optional) (sliced)


  1. Heat oil and sauté onion and add your choice of vegetables, then add remaining ingredients and bring to a boil. *You can use frozen peas and carrots if you want, add them at the end of the cooking, simply add them to the rice and allow to sit for a few minutes to heat and thaw.
  2. Cover the pan and cook over low heat for 25 minutes or until all liquid is absorbed. Add about 8 minutes for brown rice.

Recipe Notes

Nutrition Facts
Sopa Seca de Arroz - Mexican Rice
Amount Per Serving
Calories 153 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 0.4g 2%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Sodium 871mg 36%
Potassium 299mg 9%
Total Carbohydrates 20g 7%
Dietary Fiber 3g 12%
Sugars 5g
Protein 3g 6%
Vitamin A 68%
Vitamin C 52%
Calcium 3%
Iron 7%
* Percent Daily Values are based on a 2000 calorie diet.

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