Rice Dry Soup
|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.