Sopa Seca (Mexican-style Rice) is a traditional Mexican recipe for a classic accompaniment of risotto-style rice cooked in tomato, onion and vegetable stock base. The full recipe is presented here and I hope you enjoy this classic Mexican version of: Mexican-style Rice (Sopa Seca).
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Ingredients:
120g long-grain white rice
175g fresh tomatoes
60g white onion, coarsely chopped
2 garlic cloves, sliced
2 tbsp olive oil
500ml vegetable stock
1/2 tsp sea salt
1 fresh chilli
80g fresh green peas
freshly-ground black pepper, to taste
Method:
Wash the rice, place in a bowl, cover with boiling water and set aside to stand for 10 minutes. Turn into a colander, allow to drain and then rinse under cold, running, water.
Combine the tomatoes, onion, garlic and half the chilli in a blender or food processor and process until smooth. Turn into a bowl and set aside.
Heat the olive oil in a pan over medium heat. Stir in the rice and fry, stirring constantly, until lightly golden brown in colour. Pour in the puréed tomato mix, bring to a simmer and cook, stirring constantly, until almost all the liquid has been absorbed (about 10 minutes). At this point, stir in the salt, stock and green peas. Continue cooking, stirring constantly, until the liquid has been absorbed and the rice is tender (about 12 minutes), being careful that the rice does not burn.
Cover the pan with a tight-fitting lid, place in an oven pre-heated to 80°C and set aside for about 15 minutes (this helps dry the mixture and keeps it warm).
When ready, turn the rice into a warmed serving bowl. Fluff with a fork, season to taste with black pepper and garnish with the remaining chilli half, which should be finely sliced.
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