Dry Soup

Although Spanish for dry soup, sopa seca (SOH-pah SEH-kuh) is not soup but rice or pasta. Serve this chicken, tomato, and cilantro seasoned rice recipe, which can be made up to 24 hours before serving, as a side dish or main dish.



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Servings: 4
Serving size: 1 1/2  cups
Yield: 6 cups (8 side-dish or 4 main-dish servings)
Total Time: 40 mins
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Ingredients
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    1   cup 
    long-grain rice
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    1   tablespoon 
    cooking oil
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    1   cup 
    chopped tomato (1 large)
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    1/2  cup 
    chopped onion (1 medium)
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    1/2  teaspoon 
    chili powder
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    2   
    cloves garlic, minced
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    2 1/2  cups 
    chicken broth
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    3   tablespoons 
    snipped fresh cilantro or parsley
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    1 1/2  cups 
    shredded, cooked chicken, beef, or pork
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    1/2  cup 
    frozen peas, thawed

Directions
1.
In a large skillet cook and stir the long-grain rice constantly in hot oil over medium-high heat for 2 to 3 minutes or until rice is lightly browned. Stir in tomato, onion, chili powder, and garlic. Cook and stir for 1 minute more.
2.
Carefully stir in chicken broth and cilantro or parsley. Bring to boiling. Reduce heat and simmer, covered, about 20 minutes or until rice is tender and liquid is absorbed.
3.
Stir in shredded chicken, beef, or pork and peas. Cover and let stand 5 minutes. Makes 6 cups (8 side-dish or 4 main-dish servings).
Make Ahead Tip
  • Prepare the recipe as directed. Cover and chill up to 24 hours. To serve, place a covered saucepan with 2 tablespoons water. Heat over medium-high heat for 10 to 15 minutes or until heated through, stirring occasionally.
Nutrition information
Per Serving: cal. (kcal) 194, Fat, total (g) 6, chol. (mg) 22, sat. fat (g) 1, carb. (g) 23, fiber (g) 1, pro. (g) 12, sodium (mg) 278, Percent Daily Values are based on a 2,000 calorie diet
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