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Ego Dominus Vos
565 Posts
Discussion Starter #1
SOPA SECA (Mexican Rice)


2 tsp. olive oil
1/2 tsp. granulated garlic (or minced fresh)
1/2 cup chopped dry onion (or fresh)
1/2 cup dried tomato (or 1 large chopped fresh)
1 cup uncooked, converted rice or instant
1 small green bell pepper, seeded and diced (or 1/2 dried)
1 - Chicken Bullion cube (or 13 oz. can chicken broth)
dash of red pepper
1/2 tsp. oregano
1/2 tsp. salt
Water (re-hydration of dried veggies)


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, stiffing, 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 400 degrees.
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