Mexican rice (sopa seca)
Description
From the thirteenth edition of the Fredricksburg Home Kitchen Cook Book, published by the Fredricksburg Parent-Teacher Association's Cook Book Committee in 1996. Recipe is attributed to the first edition of the book (1916) and to Mrs. Herm. Goldschmidt.
Ingredients
Instructions
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Place lard in a pan and heat to the smoking point. Add rice (dry) and stir until it browns gently. Add tomatoes and other ingredients and stir until tomatoes soften, then cover with enough water to swell rice and cook until soft on a slow fire.
Note
Serve with chili and beans, or fried sausage.