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.

Source: Better Homes and Gardens


Recipe Summary

40 mins
6 cups (8 side-dish or 4 main-dish servings)


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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).


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 Facts

194 calories; fat 6g; cholesterol 22mg; saturated fat 1g; carbohydrates 23g; insoluble fiber 1g; protein 12g; sodium 278mg.