International Recipes
Sizzling Rice Soup
Prep: 2 hr 30 min | Cook: 1 hr 15 min | Yield: 10 servings
Ingredients
- 8 cups College Inn® Chicken Broth 99% Fat Free
- 1 cup uncooked long grain rice
- 2 cups cubed cooked chicken
- 2 cups sliced fresh mushrooms
- 1/4 cup chopped green onions
- 1 can bamboo shoots, drained
- 1 can sliced water chestnuts, drained
- 4 chicken bouillon cubes
- 1/2 teaspoons garlic powder
- 1 package frozen peas
- 1/4 cup canola oil
Instructions
- Cook rice according to package directions. Spread on a greased 15 x 10 x 1-inch baking pan.
- Bake at 325 degrees F for 2 hours or until dried and browned, stirring occasionally; set aside.
- Combine broth, chicken, mushrooms, onions, bamboo shoots, water chestnuts, bouillon and garlic powder in a large soup kettle or Dutch oven. Bring to a boil. Reduce heat; cover and simmer for 1 hour.
- Add peas; cook for 15 minutes.
- Just before serving, heat oil in a skillet. Fry rice in hot oil until it is slightly puffed.
- Ladle soup into serving bowls. Immediately spoon some hot rice into each bowl and it will sizzle.
Attribution
Per serving: Calories: 191 Total Fat: 7g Saturated Fat: 1g Cholesterol: 21mg Sodium: 1043mg Total Carbohydrates: 20g Fiber: 2g Protein: 12g
Attribution
Recipe and photo used with permission from: College Inn®/©Del Monte Corporation