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Receta Mexican Tomato Rice Soup
by Phyllis Smith

Mexican Tomato Rice Soup

This can be garnished with avocado, sour cream or Greek Yogurt and cilantro.

A smaller amount of stock will make a thicker soup; use your judgment for the desired consistency. For reheating you will have to use additional stock because the rice absorbs liquid as it sits.

Calificación: 4/5
Avg. 4/5 1 voto
Tiempo de Prep: Estados Unidos American
Tiempo para Cocinar: Raciónes: 4

Va Bien Con: cheese quesadillas

Ingredientes

  • 1 1/2 cups cooked brown rice
  • 4 cups vegetable stock
  • 28 oz can tomatoes, chopped
  • 3T tomato paste
  • 1 clove garlic, minced
  • 1 T ground cumin or to taste
  • 2 T chili powder or to taste
  • 2 T cilantro, chopped
  • 4 oz. can chopped green chiles
  • salt and pepper

Direcciones

  1. In a soup pot, blend the tomatoes and juice with the tomato paste, , stock, chiles, cumin, chili powder and garlic. Bring to a boil, then reduce heat and simmer for 20 minutes. Stir in the cooked rice and salt and pepper to taste. Simmer a few more minutes to heat through.
  2. Ladle into bowls and top with garnish.