Mexican cuisine · Soups & Stews

Sopa de Arroz con Elote

Toasted rice simmered in tomato broth with sweet corn kernels and poblano strips, served silky rather than grainy.

Ingredients · for 4 servings

• 200 g rice
• 300 g corn kernels
• 2 poblano chiles (or 2 green bell peppers)
• 3 tomatoes
• 1 white onion
• 3 cloves garlic
• 900 ml vegetable broth
• 1/2 bunch cilantro
• 4 tbsp oil
• Salt, pepper

Instructions

1. Char the poblanos all over for 8 min. over an open flame or under the grill until blackened, cover and let steam for 10 min., then peel, seed and cut into strips.
2. Rinse the rice in a sieve under cold water until it runs clear, then drain well – this is what keeps the soup clear instead of starchy.
3. Finely puree the tomatoes, onion and garlic with 200 ml broth and pass through a sieve.
4. Heat oil in a wide pot and toast the drained rice over medium heat for 4–5 min., stirring, until the grains turn milky white and smell faintly nutty.
5. Pour in the tomato sauce, let it reduce for 3 min., then add the remaining broth and the corn and cook covered over low heat for 16–18 min. until the rice is tender and the soup is creamy.
6. Fold in the poblano strips, season with salt and pepper, let rest for 5 min. and serve sprinkled with chopped cilantro.