Directions:
- In a large stock pot, add olive oil and jalapeno. Sauté pepper until soft and fragrant, 3-4 minutes.
- Add chicken broth and bring to a boil.
- Meanwhile, measure out the rice. Put rice in a strainer/fine colander and rinse under cold running water until water runs clear. (This removes some of the starch.).
- To the stock pot, add the brown rice, onion, tomato sauce, seasonings, pinto beans and diced tomatoes.
- Reduce heat to medium-low, stir pot, cover and simmer 30-45 minutes (until rice is done, according to your package directions).
- To serve, ladle soup into bowls. Add crushed corn tortilla chips and sprinkle with grated cheddar cheese.
- Enjoy!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 96.45 Kcal (404 kJ) | ||
| Calories from fat | 44.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.93g | 8% | |
|---|---|---|---|
| Cholesterol | 11.16mg | 4% | |
| Sodium | 1050.15mg | 44% | |
| Potassium | 236.65mg | 5% | |
| Total Carbs | 7.04g | 2% | |
| Sugars | 0.59g | 2% | |
| Dietary Fiber | 0.72g | 3% | |
| Protein | 3.79g | 8% | |
| Vitamin C | 16.6mg | 28% | |
| Iron | 0.4mg | 2% | |
| Calcium | 104.2mg | 10% | |
| Amount Per 100 g | |||
| Calories | 45.53 Kcal (191 kJ) | ||
| Calories from fat | 20.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.33g | 8% | |
|---|---|---|---|
| Cholesterol | 5.27mg | 4% | |
| Sodium | 495.72mg | 44% | |
| Potassium | 111.71mg | 5% | |
| Total Carbs | 3.32g | 2% | |
| Sugars | 0.28g | 2% | |
| Dietary Fiber | 0.34g | 3% | |
| Protein | 1.79g | 8% | |
| Vitamin C | 7.9mg | 28% | |
| Iron | 0.2mg | 2% | |
| Calcium | 49.2mg | 10% | |
* 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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