Directions:
- Heat a sauce pot over medium-heat 2 T olive oil.
- Add the rice and toss to coat in oil.
- Add 2 cups chicken stock, bring up to simmer.
- Cover and cook for 16-18 minutes or until the rice is tender.
- Heat a deep pot over medium high heat.
- Add the remaining olive oil, once hot add meat and begin to brown, 2-3 minutes.
- Season the meat with allspice, coriander, smoked paprika, salt and pepper.
- Add bay leaf, onions, garlic and carrots.
- Cook veggies 2-3 minutes to begin to soften them, then add cabbage and wilt it down a bit.
- Add tomatoes, tomato sauce and remaining stock and cover the pot.
- Raise the heat to high and bring the soup to a simmer.
- Simmer for about 10 minutes.
- Once the rice is cooked, add to the soup and continue to simmer for 2 to 3 minutes.
- Stir in parsley and dill, adjust salt and pepper to your taste and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 381.06 Kcal (1595 kJ) | ||
| Calories from fat | 144.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.02g | 25% | |
|---|---|---|---|
| Cholesterol | 1.8mg | 1% | |
| Sodium | 1044.32mg | 44% | |
| Potassium | 395.05mg | 8% | |
| Total Carbs | 37.28g | 12% | |
| Sugars | 5.8g | 23% | |
| Dietary Fiber | 5.74g | 23% | |
| Protein | 22.06g | 44% | |
| Vitamin C | 7.2mg | 12% | |
| Iron | 3.3mg | 18% | |
| Calcium | 46.1mg | 5% | |
| Amount Per 100 g | |||
| Calories | 166.98 Kcal (699 kJ) | ||
| Calories from fat | 63.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.02g | 25% | |
|---|---|---|---|
| Cholesterol | 0.79mg | 1% | |
| Sodium | 457.62mg | 44% | |
| Potassium | 173.11mg | 8% | |
| Total Carbs | 16.33g | 12% | |
| Sugars | 2.54g | 23% | |
| Dietary Fiber | 2.52g | 23% | |
| Protein | 9.67g | 44% | |
| Vitamin C | 3.1mg | 12% | |
| Iron | 1.4mg | 18% | |
| Calcium | 20.2mg | 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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