Rice & Spinach Soup
|Regular strength chicken broth||1 1⁄2 Quart|
|Onion||1 Large, chopped|
|Medium grain white rice||1⁄3 Cup (5.33 tbs)|
|Garlic||2 Clove (10 gm), minced / pressed|
|Dried hot red chilies||2 Small|
|Lightly packed spinach leaves||4 Ounce, rinsed (1 Quart)|
|Firm ripe tomatoes||1 Medium|
|Shelled cooked shrimp||1⁄4 Pound (Tiny Ones)|
|Lime juice||2 Tablespoon|
In a 3 to 4-quart pan, combine the broth, onion, rice, garlic, and chilies.
Cover and bring to a boil over high heat.
Simmer, covered, until rice is very tender to bite, 20 to 30 minutes.
Meanwhile, cut spinach into thin shreds.
Core tomato and cut into about 3/4-inch-wide wedges.
Stir spinach, tomato, and shrimp into simmering broth.
Simmer, uncovered, just until spinach wilts and tomato is hot, about 1 minute.
Stir in lime juice; ladle into bowls.
Offer lime wedges to add to taste.
Serving size: Complete recipe
Calories 628 Calories from Fat 40
% Daily Value*
Total Fat 5 g7%
Saturated Fat 0.87 g4.4%
Trans Fat 0 g
Cholesterol 221.2 mg73.7%
Sodium 3969.5 mg165.4%
Total Carbohydrates 102 g34%
Dietary Fiber 12.6 g50.4%
Sugars 23.8 g
Protein 45 g89.1%
Vitamin A 246.7% Vitamin C 153.6%
Calcium 26.8% Iron 45.9%
*Based on a 2000 Calorie diet