Rice Dry Soup Recipe
By far, this is the finest Rice Dry Soup recipe I have ever tasted. It is an ideal Side Dish. The flavor of Vegetable makes this dish all the more appetizing. The Mexican Rice Dry Soup has an unique characteristic of addicting you to it on the first bite. You will be tempted to prepare this Rice Dry Soup recipe again.
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.
