Sopa Seca (Mexican Rice)

Recipe Ingredients

2 teaspoons	10ml	Olive oil
1/2 teaspoon	2.5ml	Garlic - minced
1/2 cup	31g / 1.1oz	Onion - chopped
1 cup	62g / 2.2oz	Tomato - chopped (large)
1 cup	160g / 5.6oz	Converted rice - uncooked
1 cup	146g / 5.1oz	Green pepper - diced (small)
1		Chicken broth - 13oz
1		Red pepper
1/2 teaspoon	2.5ml	Oregano
1/2 teaspoon	2.5ml	Salt

Recipe Instructions

Heat oil in a Dutch oven over moderate heat. Add garlic, onion and tomato. Cover and cook 3 minutes, or until onion is soft. Add rice and cook for 2 minutes, stirring, until rice is shiny and hot. Stir in green pepper, chicken broth, red pepper, oregano and salt. Bring to a boil.

Cover and bake for 20 minutes at 400F.

Source:
Colorado Cache

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