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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  • Makes: 4 servings
  • Serving Size: 1 1/2 cups
  • Makes: 6 cups (8 side-dish or 4 main-dish servings)
  • Start to Finish: 40 mins

Dry Soup

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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).

From the Test Kitchen

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.

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Nutrition Facts (Dry Soup)

  • Per serving:
  • 194 kcal ,
  • 6 g fat
  • (1 g sat. fat ,
  • 22 mg chol. ,
  • 278 mg sodium ,
  • 23 g carb. ,
  • 1 g fiber ,
  • 12 g pro.
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