Directions:
- In a med-large soup pot, heat about 2 Tblsp of olive oil.
- Sautee onion, garlic, tomato, potatoes, and paprika over fairly high heat until the onions are translucent.
- Add boullion, 1/2 of the green pepper (in one chunk) 2/3 of the bunch of cilantro, tied with a string (the bunch), and the salt to taste.
- Add enough water to cover vegetables completely, with about 1-2 inches above the veggies.
- Bring to a boil, cover, reduce heat and simmer for about 20-30 minutes.
- About half way through cooking time, add the rice.
- Adjust salt, remove green pepper and bunch of cilantro, discard.
- Chop the remaining green pepper and cilantro and serve each soup plate with fresh chopped green pepper and sprinkle with cilantro.
- Serve with queso fresco and baguettes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 146.94 Kcal (615 kJ) | ||
| Calories from fat | 44.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.95g | 8% | |
|---|---|---|---|
| Cholesterol | 0.16mg | 0% | |
| Sodium | 71.83mg | 3% | |
| Potassium | 326.02mg | 7% | |
| Total Carbs | 23.7g | 8% | |
| Sugars | 4.24g | 17% | |
| Dietary Fiber | 3g | 12% | |
| Protein | 2.65g | 5% | |
| Vitamin C | 20.3mg | 34% | |
| Vitamin A | 0.7mg | 22% | |
| Iron | 1.1mg | 6% | |
| Calcium | 55.9mg | 6% | |
| Amount Per 100 g | |||
| Calories | 40.18 Kcal (168 kJ) | ||
| Calories from fat | 12.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.35g | 8% | |
|---|---|---|---|
| Cholesterol | 0.04mg | 0% | |
| Sodium | 19.64mg | 3% | |
| Potassium | 89.15mg | 7% | |
| Total Carbs | 6.48g | 8% | |
| Sugars | 1.16g | 17% | |
| Dietary Fiber | 0.82g | 12% | |
| Protein | 0.73g | 5% | |
| Vitamin C | 5.6mg | 34% | |
| Vitamin A | 0.2mg | 22% | |
| Iron | 0.3mg | 6% | |
| Calcium | 15.3mg | 6% | |
* 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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