Chile, tomato, and rice soup`

8 servings

Ingredients

Quantity Ingredient
1 can (35 Oz) Peeled Tomatoes
In Juice -- drained and
Chopped
1 large Onion -- chopped
1 Green Bell Pepper --
Seeded and chopped
1 Jalapeno Pepper, Seeded
And Minced -- or to taste
2 Cloves Garlic -- minced
2 tablespoons Olive Oil
2 quarts Chicken Stock, Homemade
Or Low-Sodium
1 tablespoon Dried Marjoram
⅓ cup Long-Grain Rice
¼ cup Fresh Cilantro -- chopped

Directions

1. In a blender or food processor fitted with the metal blade, process the tomatoes, onion, bell pepper, chile pepper, and garlic until smooth. In a large soup pot, heat the oil over medium heat. Add the tomato mixture and cook, stirring often, until thickened, about 5 mins. Stir in the stock and marjoram and bring to a simmer over high heat. Reduce the heat to low and simmer for about 1 hour.

2. Add the rice, cover, and continue simmering until the rice is tender, 15 to 20 mins. Stir in the cilantro and serve the soup hot.

Makes 8 servings from National Cowboy Hall of Fame of Oklahoma City, OK.

Recipe By : National Cowboy Hall of Fame Chuck Wagon Cookbook From: Dan Klepach Date: 06-08-95 (159) Fido: Cooking

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