Sopa Seca De Arroz- Mexican Rice
- Reviews 7
Ready In: 1 hr
Serves: 6-8
Ingredients
- 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
- In a wide frying pan over medium-high heat, brown rice lightly in butter or margarine.
- Add onion, garlic, tomato, and chiles, if used and cook for 2 or 3 minutes; add 3 cups of the broth.
- Cover and simmer 25 to 35 minutes or bake, covered, in a 350F oven 50 to 60 minutes.
- Add more broth, if needed, to cook rice. However, there should be no liquid remaining when rice is tender to bite.
- Add cilantro, if desired, during last 10 minutes.
- Garnish rice with olives.
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