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Mexican Brown Rice Soup

INGREDIENTS & DIRECTIONS

Soup

  • olive oil
  • 1 red bell pepper
  • 2 onions, finely chopped
  • 1 red chili, chopped
  • 2 cloves garlic, finely chopped
  • 1 teaspoon tomato puree
  • 1 celery stalk, finely chopped
  • 400 g tin of plum tomatoes
  • 1 teaspoon ground cumin
  • ½ cup brown rice
  • 1 teaspoon ground coriander
  • 1.5 litres chicken stock
  • ½ teaspoon smoked paprika
  • ½ bunch coriander, leaves off and stems chopped
  • grated cheddar, to serve
  • lime wedges, to serve
  • Heat oil in a large saucepan over medium heat.
  • Cook the onion, garlic, celery, spices, pepper, chili and coriander stalks (reserving the leaves for salsa) until soft.
  • Stir in the tomato puree, tinned tomatoes and rice.
  • Pour in the chicken stock and bring to a boil.
  • Reduce heat to low and simmer for 40 minutes or until the rice is tender. Add more water if necessary.

Salsa

  • 1 ripe avocado
  • 10 cherry tomatoes
  • 4 spring onions
  • 2 chilies, different colours
  • juice of 1 lime
  • Chop avocado, tomatoes, spring onions and chilies.
  • Combine in a bowl.
  • Squeeze lime juice over the mixture.
  • Mix in the reserved coriander leaves.
  • Season to taste.