Spanish Rice (Sopa de arroz)


Serving size is 1 cup of cooked rice per person.  Volume of uncooked rice plus volume of added water equals final volume. So 2 cups of uncooked rice plus 3 cups of water yields 5 cups of cooked rice and serves 5 people.


  • 2 cups rice or vermicelli
  • 3 tbsp Knorr Sopa de Tomate
  • 3 cups water
  • Green and red peppers, onions, garlic (optional)


Toasting the Rice:
Method 1:
  1. Set oven to 400 degrees
  2. Spread rice on a cookie sheet. Spray rice with PAM
  3. Bake for 10 minutes until tan / brown in color.
Method 2: (Preferred)
  1. Set the top oven rack to the highest setting.
  2. Set oven to High Broil.
  3. Leave the oven door open at the top.
  4. Spray Pam on a large jelly roll pan.
  5. Spread up to 6 lbs. of rice on the pan.
  6. Spray the top of the rice with Pam.
  7. Put the pan in the oven and watch constantly.
  8. When the rice starts to brown, rake it with the tines of a pasta ladle or a potato masher.
  9. Repeat, browning the newly exposed rice.
  10. After about 1/3 of the rice grains are golden brown, remove the pan from the oven.
Cooking (for 1 lb of rice or less):
  1. Optionally sautee Onion, Green and Red Pepper and Garlic on oil until soft.
  2. Place toasted rice in a skillet.
  3. Mix water and Knorr sopa de tomate and add to skillet.
  4. Cover and Simmer for 10 minutes until absorbed. Do not lift lid or stir.

Cooking (for up to 6 lbs. of rice):

  1. Use stock pot (1qt size per cup of rice)
  2. Optionally sautee Onion, Green and Red Pepper and Garlic on oil until soft.
  3. Add water and Knorr and bring to boil.
  4. Stir in rice and bring back to boil.
  5. Cover and simmer for 15 to 20 minutes or until water is absorbed.
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