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.