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Rice & Spinach Soup

the.instructor's picture
  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.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4.3 (14 votes)

Nutrition Rank

Nutrition Facts

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

Rice & Spinach Soup Recipe