Mexican Tomato and Rice Soup


Photo: flickr user austinevan
Print this recipe

Ingredients

3/4 cup raw rice
4 cups chicken or vegetable stock
1 can tomatoes - (32 oz) chopped
1/2 small can tomato paste
1 garlic clove minced
1 teaspoon cumin
Salt to taste
Freshly-ground black pepper to taste
2 tablespoons chopped cilantro
4 cilantro sprigs
inch Green chilies cut long
skinny lengthwise strips
Avocado slices or any combination
of the above

Preparation

1
Add rice to 2 cups of boiling stock, cover, and cook until tender - about 20 minutes.
2
In another pot, blend the tomatoes and juice with the tomato paste and garlic. Bring to a boil, then reduce heat and simmer for 5 minutes. Add the cumin and cilantro. Stir in the cooked rice and season to taste.
3
When ready to serve, blend in the remaining hot stock - or enough to make your desired consistency - ladle into bowls - and top with garnish.
4
Comments: This filling and zesty soup is a great prelude to Viva Zapata; serve hot to 4 people.

Tools

.

Tags:

South American
stew
American
hispanic
soup
Mexican

Yield:

4.0 servings

Added:

Thursday, December 17, 2009 - 11:34pm

Creator:

Anonymous

Related Cooking Videos