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
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Ingredients

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Directions

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  • 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.

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  • 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.

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  • 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).

Tips

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

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