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Rice & Spinach Soup

the.instructor's picture
Ingredients
  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
Directions

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: 
Easy
Cuisine: 
Indian
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Rice

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