Onion, Zucchini, and Rice Casserole
Sopa Seca de Cebolla, Calabacitas, y Arroz en CazuelaSopa seca, or dry soup, usually means a dish made with rice or pasta in a similar way to soup, but in which the liquid is absorbed or evaporates completely, so the result is "dry." Sopa secas are traditionally served as a separate course, often after a "wet" soup, or as a side dish or light meal. I serve this sopa seca with grilled or sautéed meats or poultry. It can be made ahead and reheated.
Ingredients
Makes 6 servings
- 2 tablespoons olive oil
- 2 tablespoons fine bread crumbs
- 4 medium white onions halved and thinly sliced
- 2 medium zucchini coarsely shredded
- ½ cup long-grain white rice
- 1 cup shredded manchego or Monterey Jack cheese
- 1¾ cups whole milk or half and half
- 1½ teaspoons chipotle chile sauce canned or jarred or the sauce from canned chipotle chiles en adobo
- ¾ teaspoon salt
Instructions
- In a small bowl mix 1 teaspoon of the oil with the bread crumbs.
- Set aside.
- Heat the remaining oil in a large wide saucepan over medium heat.
- Add the onions and cook, stirring about 1 minute.
- Reduce the heat to low, cover, and cook slowly, stirring frequently, until limp, but not brown, about 10 minutes.
- Add the zucchini.
- Cook, stirring, for 1 minute.
- Remove the pan from the heat and reserve.
- Preheat oven to 350°.
- Grease an ovenproof baking dish.
- Put 2 cups water in a small saucepan and bring to a boil.
- Add the rice and boil, uncovered, for 5 minutes.
- Drain, but don’t rinse.
- Stir the rice into the onion mixture.
- Add the cheese, milk, chipotle sauce, and salt and mix well.
- Transfer rice mixture to the baking dish.
- Bake, covered, 20 minutes.
- Remove the cover and continue to bake another 20 minutes, or until the liquid is absorbed, the onions are very tender when pierced with the tip of a sharp knife, and the top is lightly browned.
Notes / Tips / Wine Advice:
Serve hot.