Receta Chef Claudia Sandoval
In a stock pot on medium heat, add oil, onion, and garlic cloves and cook for 1-3 minutes or until onion becomes translucent. Add chopped tomato and oregano and sauté for 2-3 minutes. Add tomato puree and cook for an additional 2-5 minutes. Add stock of choice and allow to come to a simmer.
Reduce heat to low and add cubed potatoes and rice. Season to taste. Cover and simmer for 20 minutes or until potatoes and rice are cooked through. Remove from heat. Add cubed cheese and cilantro leaves. Allow soup to rest for 10 minutes before serving.