Rice Dry Soup Recipe

Summary

Difficulty LevelEasyHealth IndexAverage
CuisineCourse
DishMain Ingredient

Ingredients

 Rice2 Cup (16 tbs)
 6 tablespoons lard, butter, or margarine
 Onions2 Small, finely chopped
 Garlic2 Clove (5gm), pressed
 4 medium-size tomatoes, peeled and chopped, or 1 cup tomato puree
 About 4 cups regular-strength beef or chicken broth
 Green chiles2 , canned
 Coriander/ cilantro2 Tablespoon, chopped
 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.
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