Sopa Seca Mexican Recipe by Chef LaLa

3 cups Mini-shell pasta
1.5 cups water
1 bottle CHEF LALA HOMEMADE TOMATO-SERRANO RED SAUCE
3 tbsp minced cilantro
1⁄2 cup Crumbled cotija cheese (or more to taste)

Place pasta, water and CHEF LALA HOMEMADE TOMATO-SERRANO RED SAUCE into the bowl of an electric rice cooker (10 cup), and stir to mix well. Close cover and cook on the setting for white rice (should be cooked in about 45 minutes). Serve garnished with cilantro and cotija cheese (if you prefer a more melty cheese, try queso fresco or your cheese of choice).

Serves 4-6.