 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
|
This zippy chicken and rice soup is brimming with flavor and color, reports Elaine Grover of Santa Maria, California. For a change of pace, I garnish steaming bowls of it with crispy fried tortilla strips and some shredded pepper Jack cheese. Ingredients:
4 cups chicken broth |
2 cups cubed cooked chicken |
2 celery ribs, chopped |
2 medium carrots, chopped |
1 medium green pepper, chopped |
1 medium onion, chopped |
1/3 cup uncooked long grain rice |
1/4 cup minced fresh cilantro |
1/2 teaspoon dried oregano |
1/2 teaspoon salt, optional |
1/2 teaspoon pepper |
1/4 teaspoon ground cumin |
1/8 to 1/4 teaspoon crushed red pepper flakes |
Directions:
1. In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until rice and vegetables are tender. Yield: 6 servings.
|
|