Tex-Mex Tomato Rice Soup
Garnish this kid-friendly soup with minced fresh coriander, shredded chicken or/and sour cream. Serve with Monterey Jack and Green Pepper Quesadillas.
Servings: 6
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 116 |
| pro | 2 g |
| total fat | 5 g |
| sat. fat | trace |
| carb | 17 g |
| fibre | 2 g |
| chol | 0 mg |
| sodium | 409 mg |
| % RDI: | - |
| calcium | 5% |
| iron | 9% |
| vit A | 70% |
| vit C | 40% |
| folate | 7% |
-
2 tbsp (25 mL) vegetable oil
1 onion, chopped
2 cloves garlic, minced
1 jalapeño pepper, seeded and minced
1/2 tsp (2 mL) each salt, pepper and ground cumin
1/4 tsp (1 mL) chili powder
2 carrots, chopped
1/4 cup (50 mL) long-grain rice
1 can (28 oz/796 mL) diced tomatoes
1/4 cup (50 mL) minced fresh coriander
1 tbsp (15 mL) lime juice
Preparation:
In large saucepan, heat oil over medium heat; fry onion, garlic, jalapeño 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.
Source
Canadian Living Magazine: November 2005
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For more ideas on cooking with Real Cream, click here |
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