Chile, Tomato, and Rice Soup- A twist on a family classic
- On October 16, 2012
- By Lindsay
- In Appetizers, Gluten-Free, Quick and Easy, Recipes, Salad/Vegetables, Sides, Soup, Vegetarian
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Chile, Tomato, and Rice Soup
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| Serves | 8 |
| Prep time | 10 minutes |
| Cook time | 1 hour, 30 minutes |
| Total time | 1 hour, 40 minutes |
| Dietary | Gluten Free, Vegetarian |
| Meal type | Appetizer, Lunch, Main Dish, Side Dish, Soup, Starter |
| Misc | Pre-preparable, Serve Hot |
This is a simple soup to make for the family. A twist on the classic tomato and rice soup- with an extra kick!
Nutritional Information per serving:
Calories 100; Fat 4g (sat 0.5g); Carbohydrate 14g; Sodium 450mg; Protein 3g; Cholesterol 0mg; Fiber 2g
Food Groups per serving:
1 vegetable, 1 fat, 1 carb choice
Ingredients
- 1 (35 oz) can peeled tomatoes in juice, drained and chopped
- 1 Large onion, chopped
- 1 green bell pepper, seeded and chopped
- 1 fresh hot chile pepper (such as jalapeno), seeded and minced, or to taste
- 2 cloves garlic, minced
- 2 tablespoons extra virgin olive oil
- 2 quarts Pacific Brand fat-free & cholesterol-free chicken broth or vegetable broth
- 1 tablespoon dried marjoram
- 1/3 cup long-grain brown rice
- 1/4 cup chopped fresh cilantro
Directions
| Step 1 | |
| In a blender or food processor fitted with the metal blade, process the tomatoes, onion, bell pepper, chile pepper, and garlic until smooth. In a large soup pot, heat the oil over medium heat. Add the tomato mixture and cook, stirring often, until thickened, about 5 minutes. Stir in the stock and marjoram and bring to a simmer over high heat. Reduce the heat to low and simmer for about 1 hour. | |
| Step 2 | |
| Add the rice, cover, and continue simmering until the rice is tender, 15 to 20 minutes. Stir in the cilantro and serve the soup hot. | |
