Spanish Rice
(Sopa Seca de Arroz, or Rice Dry Soup)
(from the Sunset Mexican Cookbook)
2 cups white rice, uncooked
6 Tbl. lard, butter or margarine
2 small onions, finely chopped
2 cloves garlic, minced or pressed
4 medium-sized tomatoes, peeled and chopped, or 1 cup tomato puree
4 cups chicken or beef broth
2 or 3 fresh green chiles, seeded and chopped
2 Tbl. chopped fresh cilantro (optional)
1 cup pimento-stuffed green olives (optional)In a wide frying pan over medium-high heat, brown rice lightly in lard. Add onion, garlic, and tomato and cook for 2 or 3 minutes. Add 3 cups of the broth and chiles.
Bake, covered, in a 350 degree F. oven for 50 to 60 minutes. Add more broth if needed to cook the rice. There should be no liquid remaining when rice is tender to bite. Stir in cilantro and garnish with olives, if desired. Serves 6.