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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 7 |
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Ingredients:
vegetable cooking spray |
1 1/3 cups finely chopped onion |
1 cup thinly sliced carrot |
1/2 cup thinly sliced green onions |
1/2 cup thinly sliced celery |
2 (10 1/2-ounce) cans low-sodium chicken broth |
2 cups peeled, diced red potato |
1/4 cup long-grain rice, uncooked |
4 ounces reduced-fat process cheese spread, cubed |
2 cups 1% low-fat milk |
2 tablespoons diced pimiento |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1/8 teaspoon garlic powder |
1/8 teaspoon ground red pepper |
Directions:
1. Coat a Dutch oven with cooking spray; place over medium-high heat until hot. Add onion, carrot, green onions, and celery; saute until tender. Add chicken broth, potato, and rice; bring to a boil. Reduce heat, and simmer 20 minutes or until vegetables are tender. Remove from heat, and let cool 10 minutes.
2. Transfer mixture, in batches, to container of an electric blender; cover and process until smooth. Return mixture to pan. Stir in cheese and remaining ingredients. Cook over medium heat, stirring constantly, until cheese melts and mixture is smooth.
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