Dry Rice Soup

Last Updated on October 17, 2024

Mexican “dry soup” is nothing but a cooked side dish, and “dry rice soup” is cooked rice. But it does have something to do with soup after all. The recipe is called “Sopa sece de arroz” in the original.

Ingredients:

2 cups of parboiled, dry rice 3-4 cups beef or chicken broth (can be substituted with water and masox)./td> 4 tablespoons oil 2-3 tablespoons parsley or chopped parsley sprigs 4 pieces tomatoes or 1 piece small tomato puree 2-3 pcs green peppers 2 pcs

td>garlic strips

2 pcs onions spike of true saffron

Procedure:

1. In a pot, fry dry rice in fat until light brown, add chopped onion, grated garlic and tomatoes and continue to fry for 2-3 minutes
2. Pour 3 cups of broth over the sautéed ingredients, add the peppers, saffron and simmer covered on a very low heat source for 25-35 minutes until the rice is soft, do not uncover the pot during the simmering (add a little of the remaining broth only if the rice is not soft or if it no longer has liquid)
3. Sprinkle the finished rice liberally with parsley or “cilantro” as the Mexicans call green coriander.

Recommendation:

Note:

1 cup = 2 dcl