Mark in Houston. Wanted to mention the borracho beans were delicious! I doubled the recipe for 24
- Thread starter barb
- Start date
markinhouston
Well-known member
Barb, I usually add a hambone with meat attached to my beans, and with a batch for 24, I would..
probably add about a pound or so of additional ham to the pot. I am glad you enjoyed the recipe. It is one of those easy pleasers that you can rely upon. I will follow with the missing Sopa Seca rice recipe.
probably add about a pound or so of additional ham to the pot. I am glad you enjoyed the recipe. It is one of those easy pleasers that you can rely upon. I will follow with the missing Sopa Seca rice recipe.
markinhouston
Well-known member
Recipe for Sopa Seca Mexican Rice
Sopa Seca Mexican Rice
This recipe comes from the Junior League of Colorado, and I think it is one of the best side dishes available for a Mexican meal.
2 tsp olive oil
1 tsp minced garlic
½ cup chopped onion
1 large tomato, chopped
1 cup uncooked long grain rice
1 small green bell pepper, seeded and diced
1 13-oz can chicken broth
dash of cayenne pepper
½ tsp. oregano
½ tsp salt
Heat the oil in a Dutch oven over moderate heat. Add the garlic, onion, and tomato. Cover and cook three minutes, or until the onion is soft. Add the rice and cook two minutes, stirring, until the rice is shiny and hot. Stir in the green pepper, chicken broth, cayenne, oregano, and salt. Bring to a boil. Cover and bake for 20 minutes at 400º F.
Sopa Seca Mexican Rice
This recipe comes from the Junior League of Colorado, and I think it is one of the best side dishes available for a Mexican meal.
2 tsp olive oil
1 tsp minced garlic
½ cup chopped onion
1 large tomato, chopped
1 cup uncooked long grain rice
1 small green bell pepper, seeded and diced
1 13-oz can chicken broth
dash of cayenne pepper
½ tsp. oregano
½ tsp salt
Heat the oil in a Dutch oven over moderate heat. Add the garlic, onion, and tomato. Cover and cook three minutes, or until the onion is soft. Add the rice and cook two minutes, stirring, until the rice is shiny and hot. Stir in the green pepper, chicken broth, cayenne, oregano, and salt. Bring to a boil. Cover and bake for 20 minutes at 400º F.