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
- Credits : Canadian Living Magazine: November 2005
Ingredients
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
- Folate 7.0
- Calcium 5.0
- Vitamin A 70.0
- Vitamin C 40.0
