Nicaraguan Watery Rice Soup

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A beloved Nicaraguan comfort dish, this loose rice soup is built on a fragrant sofrito of bell peppers, onion, and tomato, simmered with tender chicken and root vegetables in a light, savory broth. Served for breakfast, lunch, or whenever someone needs warming up, it is simple, nourishing, and deeply satisfying.

Nutrition Facts

Per serving (estimated)

• 405 kcalCalories
• 12 gFat
• 1.8 gSaturated Fat
• 58 gCarbs
• 5 gFiber
• 7 gSugar
• 17 gProtein
• 740 mgSodium
• 680 mgPotassium
• 75 mgCalcium
• 3.2 mgIron
• 48 mgVitamin C
• 320 mcgVitamin A

Ingredients

For the sofrito

• 1/4 cup vegetable oil
• 1 tbsp achiote paste (optional, for color)
• 1 large white onion, finely diced
• 1 red bell pepper, finely diced
• 1 green bell pepper, finely diced
• 4 garlic cloves, minced
• 2 Roma tomatoes, chopped

For the soup

• 1.5 cups long-grain white rice, rinsed until water runs clear
• 6 cups chicken broth
• 2 boneless, skinless chicken thighs, diced (optional)
• 1 medium chayote, peeled and diced
• 1 medium carrot, peeled and diced
• 1 small Yukon gold potato, peeled and diced
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper

For serving

• 1/4 cup fresh cilantro, chopped
• 2 limes, cut into wedges
• 1 ripe avocado, sliced
• 1/2 cup finely chopped white onion

Directions

1. Heat the vegetable oil in a large heavy pot over medium heat. Stir in the achiote paste if using and cook for 30 seconds until fragrant and the oil turns orange.
2. Add the onion, red bell pepper, green bell pepper, and garlic. Cook, stirring often, for 5 to 6 minutes until the vegetables soften and the onion turns translucent.
3. Stir in the chopped tomatoes and cook for 3 minutes, mashing them with the back of a spoon until they break down into a jammy base.
4. Add the diced chicken and cook for 4 to 5 minutes, stirring, until lightly browned on all sides.
5. Add the rinsed rice and stir to coat every grain in the sofrito for about 1 minute. Pour in the chicken broth, then add the chayote, carrot, potato, salt, and pepper.
6. Bring the pot to a boil, then reduce the heat to medium-low and simmer uncovered for 25 to 30 minutes, stirring occasionally so the rice does not stick to the bottom.
7. The soup is done when the rice is tender, the vegetables are soft, and the broth is loose and watery, looser than a risotto but with cooked-through grains. Add a splash of hot water if it tightens up.
8. Stir in the chopped cilantro, taste, and adjust the salt and pepper. Ladle into deep bowls.
9. Serve hot with lime wedges, sliced avocado, and a small pile of chopped raw onion on the side so everyone can garnish their own bowl.

Cook’s Notes

• Arroz aguado should be visibly loose and brothy, not creamy. Err on the side of more liquid and adjust at the end with hot water if needed.
• Rinsing the rice removes surface starch and keeps the broth clearer rather than turning it gummy.
• For a vegetarian version, omit the chicken and use vegetable broth, then add a drained can of red beans in the last 10 minutes for extra heartiness.
• Achote (annatto) is optional but traditional and gives the soup its signature warm golden color without adding much flavor.
• Leftovers thicken as the rice keeps absorbing liquid, so loosen with a generous splash of water or broth when reheating.

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