Advertisement
Ingredients
8 cups basic chicken broth (see recipe)
1 tablespoon vegetable oil
1 onion, sliced thin
4 cloves garlic, sliced thin
2 green peppers, sliced thin
1 teaspoon minced chili pepper
3 tomatoes, peeled, seeded and chopped
1 ½ cups rice
1 teaspoon salt
1 cup minced fresh parsley
Nutritional analysis per serving (6 servings)
55 grams carbs; 10 milligrams cholesterol; 336 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 7 grams fat; 2 grams fiber; 856 milligrams sodium; 12 grams protein; 8 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Place the chicken soup in a pot over low heat. Meanwhile, place the vegetable oil in a skillet over medium heat. Add the onion, garlic and peppers and saute until they are very soft, about 10 minutes. Add the minced chili peppers and the tomatoes to the onion, stir well, cook for three more minutes and set aside.
- Step 2
Add the rice and salt to the chicken soup, partially cover the pot and simmer for half an hour. Add the sauteed vegetables and the parsley and simmer, uncovered, for 10 more minutes. Adjust the seasoning with a dash of chili pepper sauce to taste and serve.
Private Notes