Mexican Rice (sopa seca)

Name: Mexican Rice (sopa seca)
Ingredients: 1 teaspoon lard; 1 cup rice; 4 tomatoes, medium size; salt; Cayenne; onion juice to taste

From The Fredericksburg home kitchen cook book, 1921

Serve with chili and beans, or fried sausage.

Presented as published in 1921. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

749Calories

14 gProtein

156 gCarbs

6 gFat

Full nutrition (33 nutrients)

Calories749 kcal

Protein14 g

Carbohydrates156 g

Fiber4.9 g

Sugars6.6 g

Total Fat5.9 g

Saturated Fat2.2 g

Monounsaturated Fat2.4 g

Polyunsaturated Fat0.8 g

Cholesterol4.3 mg

Sodium15 mg

Potassium423 mg

Calcium84 mg

Iron8 mg

Magnesium59 mg

Phosphorus248 mg

Zinc2.2 mg

Copper0.4 mg

Manganese2.1 mg

Vitamin D0.1 mcg

Vitamin C11 mg

Vitamin A0 mcg

Vitamin E0.3 mg

Vitamin K0.8 mcg

Vitamin B60.5 mg

Vitamin B120 mcg

Thiamin (B1)1.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)7.6 mg

Folate438 mcg

Choline22 mg

Caffeine0 mg

Water154 g

As published

This recipe was extracted from The Fredericksburg home kitchen cook book (1921), page 13. The excerpt below is the record exactly as published.

Mexican Rice (sopa seca.) 1 teaspoon lard; 1 cup rice; 4 tomatoes, medium size ; salt ; Cayenne ; onion juice to taste

Cook this with the app: pantry check, scaling, and the assistant.