Grandma's Sopa (Spanish rice)
Source of Recipe
San Francisco Chronicle 1/19/05
Recipe Introduction
The caramel colored, aromatic manteca, or pork drippings, is superior to the pure-white, processed and shelf-stable lard. You may substitute rendered bacon fat or use a combination of drippings and vegetable oil. Although Grandma Julianna's family prefers medium grain rice, you may use long grain rice.
List of Ingredients
8-10 tablespoons deli manteca (see Note)
1 1/2 cups medium grain rice
1/2 cup minced yellow onion
1 tablespoon minced garlic
8 ounces tomato sauce
3 cups good chicken broth
Kosher salt, to taste
Recipe
In a heavy saucepan, melt the manteca. Add the rice and cook over medium heat until the rice is golden in color.
Skim off the excess fat -- about 3 or 4 tablespoons.
Add the onions and garlic and saute until translucent. Add the tomato sauce and mix thoroughly. Add the chicken broth. Cover and cook over low to medium low heat until all the liquid is absorbed, about 15-20 minutes. Remove the lid and allow steam to escape for 2 minutes. Season with salt to taste.
Note: Manteca can be purchased at Mexican delicatessens or some butcher shops.
Serves 8
PER SERVING: 185 calories, 3 g protein, 14 g carbohydrate, 13 g fat (6 g saturated), 13 mg cholesterol, 172 mg sodium, 0 fiber.
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