Mexican Rice Soup (Sopa Aguada De Arroz)

• 6 cups water
• 1 cup rice, rinsed and drained
• 2 tomatoes
• 1/2 onion
• 2 cloves garlic
• 2 teaspoons chicken bouillon granules
• 2 tablespoons vegetable oil
• salt to taste (optional)
• 5 tablespoons grated Mexican Cotija cheese
• 2 sprigs parsley, chopped

1. Bring water to a boil in a pot. Add rice, reduce heat to low, and cover with a lid. Simmer until rice is nearly tender, about 15 minutes.
2. Heat a skillet over medium heat. Add tomatoes and roast until evenly charred, 5 to 7 minutes. Remove skin and transfer to a blender. Add onion, garlic, and bouillon. Process tomato mixture until smooth.
3. Heat oil in a small saucepan over medium heat. Pour tomato mixture into hot oil; cook and stir until flavors incorporate, 3 to 5 minutes. Add to the saucepan with the rice. Season with salt and cover with a lid. Continue cooking over low heat until rice is soft, 7 to 10 minutes more. Remove from heat. Sprinkle Cotija cheese and parsley on top, cover with a lid, and let sit 10 minutes before serving.

water, rice, tomatoes, onion, garlic, chicken bouillon granules, vegetable oil, salt, cotija cheese, parsley

Taken from www.allrecipes.com/recipe/262298/mexican-rice-soup-sopa-aguada-de-arroz/ (may not work)