Sopa Seca De Arroz- Mexican Rice

cookiedog's Note:

My BF said this was the best rice he had ever eaten. I adapted this recipe from a Sunset Mexican Cookbook. This recipe can easily be cut in half.

• Total Time: 1 hrs
• Prep Time: 15 mins
• Cook Time: 45 mins

Ingredients:

Servings: 6

• 2 cups long grain rice
• 6 tablespoons butter or 6 tablespoons margarine
• 2 small onions , finely chopped
• 3 garlic cloves , minced
• 4 medium tomatoes , peeled and chopped
• 4 cups regular-strength chicken broth
• 2 -3 california chilies (optional) or 2 -3 pasilla chiles , medium sized, seeded and chopped (optional)
• 2 tablespoons chopped fresh cilantro (optional)
• 1 cup pimento stuffed olive

Directions:

1. In a wide frying pan over medium-high heat, brown rice lightly in butter or margarine.
2. Add onion, garlic, tomato, and chiles, if used and cook for 2 or 3 minutes; add 3 cups of the broth.
3. Cover and simmer 25 to 35 minutes or bake, covered, in a 350F oven 50 to 60 minutes.
4. Add more broth, if needed, to cook rice. However, there should be no liquid remaining when rice is tender to bite.
5. Add cilantro, if desired, during last 10 minutes.
6. Garnish rice with olives.

Reviews

[Silly White Dog]

This is the BEST, Mexican rice dish ! I usually add shrimp, and it stands alone. Everyone will love and we usually run out.

[kennilyn]

Not only did I find the best "unfried refried bean" recipe from you Cookiedog--I found the best Mexican rice recipe as well! I got rave reviews on this one from everyone who's tried it. The olives really seemed to add to it. I didn't have any chilies, but will definitely use them next time because they should only make this recipe better--if that is possible! Thank-you.

[BettyBoopers]

We loved this rice. With the olives added it had such great flavor! I used canned green chilies for ours and they flavored it really well with all the other ingredients combined. This will be made again and I will be passing the recipe on to my sister and mother, as they love Mexican rice too!