Chile, Tomato, And Rice Soup` Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
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 tbsp: Olive Oil,
2 quart: Chicken Stock, Homemade
Or Low-Sodium,
1 tbsp: Dried Marjoram,
1/3 cup: Long-Grain Rice,
1/4 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
Source from luhu.jp
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
Source from luhu.jp