Puerto Rican Chicken Rice Soup
- Number of Servings: 9
Ingredients
1 1/2 tsp garlic powder1 1/2 tsp onion powder1 1/2 tsp dired oregano3/4 tsp salt3/4 tsp group black pepper1 rotisserie chicken, skin and bones removed and chopped into bite size pieces 3 Tbs olive oil1 med onion, diced1 med green bell pepper, diced2 jalapeno peppers, seeded and diced2 garlic cloves, minced64 oz. Swanson's Natural Goodness Low-Sodium Chicken Broth14 1/2 can diced tomatoes, undrained3/4 C long grain white rice1 C frozen peas1/2 C chopped fresh parsley1/2 C chopped pimiento
Heat olive oil in a dutch oven over medium-low heat. Add and cook onions, green peppers, jalapeno peppers (I actually used about 2 Tbsp of diced, canned peppers), garlic, with garlic and onion powder, oregano, salt and pepper. Stir until tender but not browned.
Stir in the chicken broth, the diced tomatoes and rice. Bring to a boil, reduce the heat, cover and simmer until the rice is cooked, 20 to 25 minutes.
Stir in the chicken, frozen peas, pimiento and parsley and simmer gently until peas are just cooked and chicken is warmed through.
This will thicken up over time; just add more broth to thin it out.
Number of Servings: 9
Recipe submitted by SparkPeople user WINSOME45.
Stir in the chicken broth, the diced tomatoes and rice. Bring to a boil, reduce the heat, cover and simmer until the rice is cooked, 20 to 25 minutes.
Stir in the chicken, frozen peas, pimiento and parsley and simmer gently until peas are just cooked and chicken is warmed through.
This will thicken up over time; just add more broth to thin it out.
Number of Servings: 9
Recipe submitted by SparkPeople user WINSOME45.
Nutritional Info Amount Per Serving
- Calories: 149.1
- Total Fat: 6.2 g
- Cholesterol: 17.5 mg
- Sodium: 938.9 mg
- Total Carbs: 13.0 g
- Dietary Fiber: 2.4 g
- Protein: 11.0 g
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