Mexican Spicy Zucchini Soup with Red Rice
This simple and comforting vegetable soup highlighted with chili, garlic and lime is ideal for a light lunch or dinner.
Serve 6-8
Preparation Time: 10 min Cook Time 40 min.
Ingredients
5 garlic cloves, thinly sliced
3 zucchini, cut into bite-sized chunks
3 medium tomatoes, chopped
3 cups (18 tbsp.), cooked red rice
1 jalapeno, chopped (if you want your spiciness on the more wimpy side, omit the jalapeño)
2 tbsp. olive oil
1 tbsp. chili ancho or red chili powder
½ tsp. ground cumin
1 tsp. oregano
1 tbsp. lime juice
7 cups chicken or vegetable stock
Sea sat, to taste
Cilantro and lime wedges to garnish
Preparation Time: 10 min Cook Time 40 min.
Ingredients
5 garlic cloves, thinly sliced
3 zucchini, cut into bite-sized chunks
3 medium tomatoes, chopped
3 cups (18 tbsp.), cooked red rice
1 jalapeno, chopped (if you want your spiciness on the more wimpy side, omit the jalapeño)
2 tbsp. olive oil
1 tbsp. chili ancho or red chili powder
½ tsp. ground cumin
1 tsp. oregano
1 tbsp. lime juice
7 cups chicken or vegetable stock
Sea sat, to taste
Cilantro and lime wedges to garnish
In a soup pan, warm olive oil over medium heat; add garlic and sauté for 2 minutes until softened. Add tomatoes and jalapeno and cook for 5 minutes. Add chili powder, cumin and oregano and cook for a minute over medium heat.
Stir in stock and zucchini, bring to a boil and cook over medium heat for about 10 minutes, until zucchini are tender. Add cooked red rice and let soup to bubble gently for another 3 minutes. Season soup with salt. Add lime juice and turn off the heat.
Once soup is made, garnish with cilantro and serve with lime wedges.
Tips:
How to cook red rice:
Wash rice and combine 1 ½ of rice and 3 cups of water. Bring to a boil. Turn the heat to low and simmer 30-40 minutes, or until water is absorbed.
What is this Chili Ancho?
It is the most popular dried chili in Mexican Cuisine, brownish red with a mild, deliciously rich, almost smoky-flavor, that will create a special taste in dishes.
Benefits of red rice:
http://healthycare2.blogspot.com/2012/03/benefits-of-red-rice.html
Sincerely....Nellie
Stir in stock and zucchini, bring to a boil and cook over medium heat for about 10 minutes, until zucchini are tender. Add cooked red rice and let soup to bubble gently for another 3 minutes. Season soup with salt. Add lime juice and turn off the heat.
Once soup is made, garnish with cilantro and serve with lime wedges.
Tips:
How to cook red rice:
Wash rice and combine 1 ½ of rice and 3 cups of water. Bring to a boil. Turn the heat to low and simmer 30-40 minutes, or until water is absorbed.
What is this Chili Ancho?
It is the most popular dried chili in Mexican Cuisine, brownish red with a mild, deliciously rich, almost smoky-flavor, that will create a special taste in dishes.
Benefits of red rice:
http://healthycare2.blogspot.com/2012/03/benefits-of-red-rice.html
Sincerely....Nellie
