A quick, easy and flavorful soup with shrimp, fresh spinach, tomato and rice seasoned with onion, garlic and lime juice.

Rice and Spinach Soup

1 1/2 cups chicken broth
1 onion, chopped
1/3 cup uncooked long grain rice
2 garlic cloves, crushed
2 red chile peppers (optional)
4 ounces spinach, julienned
1 tomato, cored and cut into 3/4-inch wedges
1/4 pound shrimp, peeled and deveined
2 teaspoons lime juice

1. In a kettle, combine chicken broth, chopped onion, rice, crushed garlic cloves, and red chile peppers (if using).
2. Cover and bring to a boil over high heat. Simmer, covered, until the rice is tender, about 20 to 30 minutes.
3. Stir the spinach, the tomato, and peeled shrimp into soup. Simmer, uncovered, until heated through.
4. Stir in lime juice just before serving.

Makes 6 servings.