Rice and Spinach Soup
A quick, easy and flavorful soup with shrimp, fresh spinach, tomato and rice seasoned with onion, garlic and lime juice.
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
- In a kettle, combine chicken broth, chopped onion, rice, crushed garlic cloves, and red chile peppers (if using).
- Cover and bring to a boil over high heat. Simmer, covered, until the rice is tender, about 20 to 30 minutes.
- Stir the spinach, the tomato, and peeled shrimp into soup. Simmer, uncovered, until heated through.
- Stir in lime juice just before serving.
Makes 6 servings.