Tex-Mex Tomato Rice Soup

By The Canadian Living Test Kitchen

Tested till perfect

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Tex-Mex Tomato Rice Soup

This recipe makes 6 servings

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Nutritional Info

Per serving: about -
cal 116
pro 2 g
total fat 5 g
sat. fat 0
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
  • Portion size: 6

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

Ingredients

  • 2 tbsp 2tbspvegetable oil
  • 1 1oniononions, chopped
  • 2 2cloves garlic, minced
  • 1 1jalapeno pepperjalapeno peppers, seeded and minced
  • 1/2 tsp 1/2tspeach salt and pepper
  • 1/2 tsp 1/2tspground cumin
  • 1/4 tsp 1/4tspchili powder
  • 2 2carrotcarrots, chopped
  • 1/4 cup 1/4cuplong-grain rice
  • 1 can (28 oz/796 mL) 1can (28 oz/796 mL)diced tomatoes
  • 1/4 cup 1/4cupminced fresh coriander
  • 1 tbsp 1tbsplime juice

Preparation

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.

Source : Canadian Living Magazine: November 2005

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