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Rice Dry Soup

Mexican.Chef's picture
  Rice 2 Cup (32 tbs)
  Butter/Lard /margarine 6 Tablespoon
  Onions 2 Small, finely chopped
  Garlic 2 Clove (10 gm), minced/pressed
  Tomatoes 4 Medium, peeled and chopped
  Beef broth 4 Cup (64 tbs) (Regular Strength)
  Canned green chiles 3 (California Ones)
  Chopped coriander 2 Tablespoon (Cilantro)
  Pimento stuffed green olives 1 Cup (16 tbs)

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.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.3 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2456 Calories from Fat 867

% Daily Value*

Total Fat 98 g151.2%

Saturated Fat 51 g255.1%

Trans Fat 0 g

Cholesterol 193.5 mg64.5%

Sodium 3227 mg134.5%

Total Carbohydrates 343 g114.4%

Dietary Fiber 15.9 g63.8%

Sugars 24.6 g

Protein 48 g95.1%

Vitamin A 167.6% Vitamin C 153.2%

Calcium 32.7% Iron 39.8%

*Based on a 2000 Calorie diet

Rice Dry Soup Recipe