Sopa Seca De Arroz- Mexican Rice

READY IN: 1hr
Recipe by cookiedog

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.

Top Review by 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.

Ingredients Nutrition

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.

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