Mexican Tomato, Green Chile, And Rice Soup Recipe

ingredients

3/4 cup raw rice
4 cups chicken or vegetable stock
2 pounds can tomatoes with green chilies, chopped
2 cloves garlic, minced
1 teaspoon cumin
salt and pepper, to taste
2 tablespoons chopped cilantro
1/2 small can tomato paste

Garnish
sprigs cilantro
green chilies cut in long skinny strips
avocado slices

directions

Add rice to 2 cups boiling stock, cover and cook until tender, about 20 minutes.

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.

When ready to serve, blend in the remaining hot stock or enough to make your desired consistency. Ladle into bowls and top with garnish.

nutrition data

Nutritional data has not been calculated yet.