Tex-Mex Tomato Rice Soup

Author: Canadian Living

Garnish this kid-friendly soup with minced fresh coriander, shredded chicken or/and sour cream. Serve with Monterey Jack and Green Pepper Quesadillas.

  • Portion size 6 servings

Ingredients

  • 2 tablespoons vegetable oil
  • 1 onion chopped
  • 2 cloves garlic minced
  • 1 jalapeno pepper seeded and minced
  • 1/2 teaspoon each salt and pepper
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon chili powder
  • 2 carrots chopped
  • 1/4 cup long-grain rice
  • 1 can diced tomatoes
  • 1/4 cup minced fresh coriander
  • 1 tablespoon lime juice

Method

In large saucepan, heat oil over medium heat; fry onion, garlic, jalapeno pepper, salt, pepper, cumin and chili powder, stirring occasionally, until onion is softened, about 5 minutes.

Add carrots, rice, tomatoes and 4 cups (1 L) water; bring to boil. Reduce heat and simmer until rice and carrots are tender, about 20 minutes. (Make-ahead: Let cool for 30 minutes; refrigerate until cold. Refrigerate in airtight container for up to 3 days.) Add coriander and lime juice.

Nutritional facts <b>Per serving:</b> about

  • Sodium 409 mg
  • Protein 2 g
  • Calories 116.0
  • Total fat 5 g
  • Cholesterol 0 mg
  • Saturated fat trace
  • Total carbohydrate 17 g

%RDI

  • Iron 9.0
  • Fibre 0.0
  • Folate 7.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 5.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 70.0
  • Vitamin C 40.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Tex-Mex Tomato Rice Soup

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