It is a traditional southern Mexican dish with rice, cooked in a broth with interesting ingredients!
Rice is more than a dish in Mexican community. It is a sign of identity and history from before the Spanish. Brown rice is from the north. Red rice was typical of the central area of Mexico before spreading throughout the country.
Sopa seca (Spanish)
Serves 6
1 Tbs. (15 ml) olive oil
1 organic onion, sliced
3 organic cloves of garlic, sliced
2 organic carrots, sliced
2-3 tsp. (4-6 g) chili powder or to taste
1 1/2 cups (195 g) brown rice
5 cups (1,2 L) water
1 cup (130 g) each organic : fresh or frozen green peas & diced tomatoes
1. Heat the oil over medium heat.
2. Add the onions and garlic. Cook, stir, about 2 minutes.
3. Add the carrots and chili powder. Cook, stir for about a minute.
4. Stir in the rice.
5. Pour in the water and bring to a boil.
6. Cover and cook on low until the rice is sold and the liquid is creamy, 40-45 minutes.
7. Stir in the peas and simmer 5 minutes.
8. Serve with tomatoes as a garnish.
See "headline" above. Check "Nutritional Information" and read about "Mexican Cuisine".
