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Add a photoThis can be garnished with avocado, sour cream or Greek Yogurt and cilantro.
A smaller amount of stock will make a thicker soup; use your judgment for the desired consistency. For reheating you will have to use additional stock because the rice absorbs liquid as it sits.
Ingredients
- 1 1/2 cups cooked brown rice
- 4 cups vegetable stock
- 28 oz can tomatoes, chopped
- 3T tomato paste
- 1 clove garlic, minced
- 1 T ground cumin or to taste
- 2 T chili powder or to taste
- 2 T cilantro, chopped
- 4 oz. can chopped green chiles
- salt and pepper
Directions
- In a soup pot, blend the tomatoes and juice with the tomato paste, , stock, chiles, cumin, chili powder and garlic. Bring to a boil, then reduce heat and simmer for 20 minutes. Stir in the cooked rice and salt and pepper to taste. Simmer a few more minutes to heat through.
- Ladle into bowls and top with garnish.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 379g | |
| Recipe makes 4 servings | |
| Calories 115 | |
| Calories from Fat 9 | 8% |
| Total Fat 1.12g | 1% |
| Saturated Fat 0.2g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1127mg | 47% |
| Potassium 220mg | 6% |
| Total Carbs 24.43g | 7% |
| Dietary Fiber 2.8g | 9% |
| Sugars 4.0g | 3% |
| Protein 2.86g | 5% |
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