Rice Dry Soup Recipe
Ingredients
2 cups rice
6 tablespoons lard, butter, or margarine
2 small onions, finely chopped
2 cloves garlic, minced or pressed
4 medium-size tomatoes, peeled and chopped, or 1 cup tomato puree
About 4 cups regular-strength beef or chicken broth
2 or 3 canned California green chiles, or fresh green chiles, seeded and chopped (optional)
2 tablespoons chopped fresh coriander (cilantro), optional
1 cup pimento-stuffed green olives
Directions
In a wide frying pan over medium-high heat, brown rice lightly in lard.
Add onion, garlic, and tomato, and cook for 2 or 3 minutes; add 3 cups of the broth and chiles, if used.
Cover and simmer 25 to 35 minutes or bake, covered, in a 350° 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 coriander, if desired, during last 10 minutes.
Garnish rice with olives.
Add onion, garlic, and tomato, and cook for 2 or 3 minutes; add 3 cups of the broth and chiles, if used.
Cover and simmer 25 to 35 minutes or bake, covered, in a 350° 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 coriander, if desired, during last 10 minutes.
Garnish rice with olives.
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