Sopa Seca (dry soup)

A soft and comforting rice dish – sometimes served as a first course, sometimes served alongside an entrée. Generally speaking, broth is preferred over water – but water is a fine substitute when making a vegan dish. This recipe creates a colorful, savory rice that is moist but not mushy.


3 Tblsp vegetable Oil
1 cup long-grain white rice
1/2 cup diced onion
1/4 diced red or green bell pepper
1/2 cup diced carrot
One 14.5 ounce can chicken broth (or 2 1/4 cups home made chicken broth OR 2 1/4 cup water plus 3/4 tsp salt)
Half of a 6 ounce can tomato past (5 1/2 Tblsp)
1/4 tsp black pepper
2 to 3 cloves minced garlic
1/4 cup fresh minced Italian parsley
1/2 cup frozen peas


1. Heat oil in med or large pan. Add the rice. Cook, stirring until the rice turns opaque (about 1 min) Add the onion, bell pepper, and carrot and cook, covered, until the vegetables soften and the rice begins to brown (about 15 minutes)

2. Meanwhile, pour the broth into a 4-cup measuring container. Add water to equal 2/14 cups. (or place water or homemade broth in measuring cup). Add the tomato paste and stir to dissolve completely. Add the black pepper. Add the broth mix to the rice. Add garlic and parsley; stir just to combine. Bring to a boil.. Cover and reduce heat to simmer for 15 – 20 minutes.

3. Stir rice (will be a bit juicy still) add peas to top and let steam for another 10 – 15 minutes. Fluff and serve. (Will keep warm for an hour on very low heat)

The recipe comes from Beth Hensperger's The Ultimate Rice Cooker Cookbook

See other recipes submitted by julie weghorn