I loved the Latin Chicken & Rice Soup I had during my stay. Can you send it to me?
Latin Chicken Rice Soup
2 teaspoons whole cumin seed
1/2 cup diced yellow onion
1 1/2 teaspoons minced garlic
2 teaspoons canola oil
1/2 teaspoon chili flakes
2/3 cup diced canned tomatoes
2 teaspoons fresh lime juice
3/4 teaspoon sea salt
5 1/2 cups chicken stock
1/2 pound boneless, skinless chicken breasts, diced
2 tablespoons white basmati rice
2 tablespoons frozen green peas
1. Place cumin seed in a spice grinder and grind.
2. In a large saucepan, sauté onion and garlic in canola oil until onion is translucent. Add chili flakes and tomatoes. Sauté briefly. Add remaining lime juice, salt and chicken stock and bring to a boil. Simmer for 10 minutes. Remove from heat and cool slightly. Place in a blender container and puree until smooth. Pour through a fine mesh strainer and reserve liquid.
3. Return soup to saucepan and reheat. Add diced chicken breast, rice and peas and cook until chicken is cooked through and rice is tender.
Makes 8 (3/4-cup) servings, each containing approximately:
5 gm. carbohydrate
2 gm. fat
6 mg. cholesterol
3 mg. protein
236 mg. sodium
1 gm. fiber