Puerto Rican Chicken Rice Soup

1 1/2 tsp garlic powder
1 1/2 tsp onion powder
1 1/2 tsp dired oregano
3/4 tsp salt
3/4 tsp group black pepper

1 rotisserie chicken, skin and bones removed and chopped into bite size pieces

3 Tbs olive oil
1 med onion, diced
1 med green bell pepper, diced
2 jalapeno peppers, seeded and diced
2 garlic cloves, minced

64 oz. Swanson's Natural Goodness Low-Sodium Chicken Broth
14 1/2 can diced tomatoes, undrained

3/4 C long grain white rice

1 C frozen peas
1/2 C chopped fresh parsley
1/2 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.