Tested till perfect Tex-Mex Tomato Rice Soup

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.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: November 2005

Recipe3 out of 5 based on 1 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 6

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
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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.

Nutritional Information Per serving: about

cal 116 pro 2g total fat 5g sat. fat 0
carb 17g fibre 2g chol 0mg sodium 409mg

% RDI:

calcium 5 iron 9 vit A 70 vit C 40
folate 7
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