Rice Soup With Tomatoes
|Rice||1⁄4 Cup (4 tbs) (Blue Roseshort Grain)|
|Chicken broth||5 Cup (80 tbs)|
|Onions||2 Small, sliced|
|Green pepper||1 , minced|
|Tomatoes||1 Pound, sliced|
|Minced parsley||1 Teaspoon|
|Lemon juice||To Taste|
Combine all the ingredients in a pan, except for the parsley and lemon.
Bring to boil over high heat.
Reduce heat and simmer about forty minutes or until the rice and onions are tender.
Add more broth if the soup is too thick.
Pour into a serving bowl.
Sprinkle with the parsley.
Drizzle with the lemon juice and serve.