Yield: 6 Servings
|1 cup||Uncooked rice|
|2 tablespoons||Corn oil|
|1 small||Onion; chopped|
|2||Cloves garlic; mashed|
|Salt and pepper|
|2½ cup||Chicken stock (see index)|
1. Saute the dry rice in oil over low heat for 5 minutes.
2. Add the onion and garlic and saute another 5 minutes.
3. Add salt and pepper to taste and stir in the stock.
4. Cover tightly and finish cooking over your lowest heat for 30 to 40 minutes or until the stock is absorbed. This is a sopa seca, or dry soup.
CHICAGO, MORTON GROVE
WINE: LOS REYES
From the <Micro Cookbook Collection of Mexican Recipes>. Downloaded from Glen's MM Recipe Archive, .