Chile, tomato, and rice soup`
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | can | (35 Oz) Peeled Tomatoes |
| In Juice -- drained and | ||
| Chopped | ||
| 1 | large | Onion -- chopped |
| 1 | Green Bell Pepper -- | |
| Seeded and chopped | ||
| 1 | Jalapeno Pepper, Seeded | |
| And Minced -- or to taste | ||
| 2 | Cloves Garlic -- minced | |
| 2 | tablespoons | Olive Oil |
| 2 | quarts | Chicken Stock, Homemade |
| Or Low-Sodium | ||
| 1 | tablespoon | Dried Marjoram |
| ⅓ | cup | Long-Grain Rice |
| ¼ | cup | Fresh Cilantro -- chopped |
Directions
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 mins. 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.
2. Add the rice, cover, and continue simmering until the rice is tender, 15 to 20 mins. Stir in the cilantro and serve the soup hot.
Makes 8 servings from National Cowboy Hall of Fame of Oklahoma City, OK.
Recipe By : National Cowboy Hall of Fame Chuck Wagon Cookbook From: Dan Klepach Date: 06-08-95 (159) Fido: Cooking