Spanish rice soup^
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5½ | cup | Water |
| 1 | can | (12oz) no salt added tomato juice |
| ⅓ | cup | Uncooked brown rice |
| 2 | cups | Chopped celery |
| 2 | Carrots, sliced in one inch pieces | |
| 1 | Onion, chopped | |
| 2 | cloves | Garlic, chopped |
| ½ | Red bell pepper, diced | |
| ½ | Green bell pepper, diced | |
| 3 | cans | (1lb) no salt added tomatoes |
| 1 | can | 94oz) mild green chiles, chopped |
| 1 | teaspoon | Cumin or to taste |
| 1 | teaspoon | Chili powder ot to taste |
Directions
in a 5 or 6 quart pot, bring water, tomato juice, rice, celery, carrots, onions and garlic to a boil. cover, reduce het and simmer 30 minutes. Check occasionally to make sure there is enough liquid and add as needed since rice absorbs liquid as it cooks. Add remaining ingredients and simmer 25 minutes more or until rice is tender. Makes 10-12 servings.
Variations: For a one-pot dinner, add 2 cup leftover cubed chicken and reduce rice to ⅓ cup. Soup is also good cold.
Per 1 cup serving: Calories: 131 Protein: 4g Carbohydrates: 27g Fat: 0.5g, 0.03% Sodium: 228mg Cholesterol: 0mg Cooking for Good Health by Gloria Rose ISBN: 0-89529-577-6 Entered by Carolyn Shaw 3-95
Submitted By CAROLYN SHAW On 03-15-95
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