Print Options:

Mexican rice (sopa seca)

Cuisine
Courses
Dietary gluten-friendly
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
  • 1 tsp lard (heaping)
  • 1 cup rice
  • 4 medium tomatoes (peeled and cut)
  • 1 pinch salt
  • 1 pinch cayenne pepper
  • 1 drizzle onion juice (to taste)
Instructions

  1. 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.

Did you make this recipe?
Read it online: https://www.johncooking.com/recipe/mexican-rice-sopa-seca/
John R
Head of Recipe Chaos