Directions:
- In a medium sauce pan cook rice in 6 cups water until cooked through and tender.
- In a large saucepan or stock pot combine broth, cooked rice, corn, green onions, red and green bell pepper, parsley and tarragon. Mix well and cook over medium heat until mixture boils. Reduce heat and simmer 5 minutes or until corn is tender.
- In a small bowl, mix cornstarch and water. Add to soup mixture and cook for 5 minutes. Stir occasionally and serve once soup has thickened.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 286.78 Kcal (1201 kJ) | ||
| Calories from fat | 8.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.9g | 1% | |
|---|---|---|---|
| Sodium | 581.67mg | 24% | |
| Potassium | 270.79mg | 6% | |
| Total Carbs | 60.73g | 20% | |
| Sugars | 1.3g | 5% | |
| Dietary Fiber | 1.62g | 6% | |
| Protein | 5.59g | 11% | |
| Vitamin C | 20.5mg | 34% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 6.1mg | 34% | |
| Calcium | 46.2mg | 5% | |
| Amount Per 100 g | |||
| Calories | 56.64 Kcal (237 kJ) | ||
| Calories from fat | 1.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.18g | 1% | |
|---|---|---|---|
| Sodium | 114.89mg | 24% | |
| Potassium | 53.49mg | 6% | |
| Total Carbs | 11.99g | 20% | |
| Sugars | 0.26g | 5% | |
| Dietary Fiber | 0.32g | 6% | |
| Protein | 1.1g | 11% | |
| Vitamin C | 4.1mg | 34% | |
| Iron | 1.2mg | 34% | |
| Calcium | 9.1mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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