Sopa de Arroz con Papas (Rice and Potato Soup) is a comforting dish made by simmering rice in a flavorful broth with simple, wholesome ingredients.
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Across cultures, it can be thick and porridge-like or light and brothy.
This easy homemade Sopa de Arroz is full of flavor. Onion, carrot, celery, garlic, tomato paste, and chicken bouillon (Knorr recommended) create a savory base, while potatoes and rice add heartiness.
A bay leaf gives it a subtle herbal note. Serve with saltine crackers or our homemade crusty bread for a cozy meal.
Ingredients You'll Need
Note: See the recipe card for quantities.
- Long-grain white rice: Adds body and makes the soup hearty.
- Potatoes: Provide creaminess and help thicken the broth.
- Onion: Aromatic base with a hint of sweetness.
- Carrot: Adds color and natural sweetness.
- Celery: Brings freshness and herbal flavor.
- Garlic: Deepens the flavor and aroma.
- Tomato paste: Enriches color and adds depth.
- Chicken bouillon (Knorr recommended): Creates a savory base.
- Bay leaf: Infuses subtle herbal notes.
- Olive oil: For sautéing and browning potatoes.
- Salt and pepper: Balance and enhance the taste.
How to Make Sopa de Arroz
Note: Full instructions are provided in the recipe card below.
Heat olive oil in a large pot over medium heat.
Brown potatoes for 5-10 minutes.
Add onions, carrots, and celery; cook for 2-3 minutes.
Add garlic; cook for 1 minute.
Stir in chicken bouillon and tomato paste.
Add hot water, bay leaves, and pepper.
Simmer covered for 40 minutes, stirring occasionally.
Add rice; cook for 12 minutes.
Remove celery and bay leaves.
Adjust seasoning and serve.
Watch Recipe Video
Storage, Make Ahead, & Freezing
Storage: Cool leftovers completely and store in an airtight container in the fridge for up to 3 days.
Reheating: Warm gently on the stovetop over medium heat or in the microwave. Add a splash of water or broth if the soup thickens.
Make Ahead: You can prepare the base (without the rice) up to 1 day in advance. Add and cook the rice just before serving to keep the best texture.
Freezing: Freeze cooled soup (without the rice, if possible) in airtight containers for up to 3 months. Defrost overnight in the fridge and reheat. If frozen with rice, note that the rice may soften more, but it will still be delicious.
Camila's Tips and Variations
- For a richer flavor: Add leftover rotisserie or roasted chicken. Shred the chicken and add it to the pot with the rice.
- Vegetarian option: Substitute chicken bouillon with vegetable bouillon. Add chopped mushrooms or another hearty vegetable for extra texture.
- Chicken bouillon: Homemade or good store-bought chicken stock or broth works fine; simply replace the water in the recipe with either and adjust the chicken bouillon to taste.
- When browning the potatoes: When browning the potatoes, use a basting spoon or wooden spoon. I learned the hard way that using a rubber spoon doesn't work well; it couldn't scrape the bottom of the pan effectively, and the potatoes burned. Using the right tools helps ensure the potatoes brown evenly without sticking or burning. That said, the potatoes may stick slightly to the bottom of the pan, but don't worry; they'll take on added flavor as long as you don't let them burn.
Frequently Asked Questions
Can I use a different type of rice?
Yes! Long-grain white rice works best, but you can use basmati or jasmine for fragrance. Brown rice will need extra cooking time.
Why did my soup turn too thick?
The rice continues to absorb liquid as it sits. Add more water or broth when reheating to loosen it.
Can I add more vegetables?
Absolutely. Peas, corn, or green beans are great additions. Just add them toward the end so they don't overcook.
Is Sopa de Arroz con Papas gluten-free?
Yes, as long as you use gluten-free bouillon or broth. Always check the labels to be sure.
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Recipe
Sopa de Arroz
Equipment
Ingredients
- 3 tablespoons olive oil
- 2 medium potatoes , peeled and diced small
- 1 medium onion , small diced
- 2 medium carrots , shredded
- 2 ribs celery , halved crosswise
- 2 cloves garlic , minced
- 1 tablespoon tomato paste
- 80 oz fl (10 cups) hot water (you can also use chicken stock; just make sure to adjust the chicken bouillon to taste)
- 2 bay leaves
- 2 tablespoons Knorr chicken bouillon (to taste)
- ¼ teaspoon pepper (to taste)
- 200 g (1 cup) long-grain rice
Instructions
- In a deep pot or large saucepan, heat the olive oil over medium heat.
- Add the potatoes and cook, turning occasionally, until browned, about 5 to 10 minutes.
- Add the onions, carrots, and celery. Cook for 2-3 minutes over medium heat, stirring with a basting spoon or wooden spoon. (Note: Potatoes may stick slightly to the bottom of the pan, but don't worry; they'll take on added flavor as long as you don't let them burn.)
- Add the minced garlic and cook for 1 minute.
- Add the chicken bouillon and tomato paste and stir well.
- Pour in the hot water, add the bay leaves, and season with pepper.
- Cover the pot and simmer over medium-low heat for 40 minutes, stirring occasionally.
- Add the rice and continue to cook for 12 minutes, or until the rice is tender.
- Remove and discard the celery and bay leaves.
- Taste and adjust the seasoning as needed before serving.
Watch how to make it
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
