Spanish

Puerto Rican Chicken Rice Soup is for Soup.

Puerto Rican Chicken Rice Soup takes several minutes to prepare.

Puerto Rican Chicken Rice Soup takes several minutes to cook.

Puerto Rican Chicken Rice Soup makes 9 servings.

The ingredients for Puerto Rican Chicken Rice Soup are:

1 1/2 tsp garlic powder
1 1/2 tsp onion powder
1 1/2 tsp dired oregano
3/4 tsp salt
3/4 tsp group black pepper

1 rotisserie chicken, skin and bones removed and chopped into bite size pieces

3 Tbs olive oil
1 med onion, diced
1 med green bell pepper, diced
2 jalapeno peppers, seeded and diced
2 garlic cloves, minced

64 oz. Swanson's Natural Goodness Low-Sodium Chicken Broth
14 1/2 can diced tomatoes, undrained

3/4 C long grain white rice

1 C frozen peas
1/2 C chopped fresh parsley
1/2 C chopped pimiento

Here is how you make Puerto Rican Chicken Rice Soup:

Heat olive oil in a dutch oven over medium-low heat. Add and cook onions, green peppers, jalapeno peppers (I actually used about 2 Tbsp of diced, canned peppers), garlic, with garlic and onion powder, oregano, salt and pepper. Stir until tender but not browned.Stir in the chicken broth, the diced tomatoes and rice. Bring to a boil, reduce the heat, cover and simmer until the rice is cooked, 20 to 25 minutes.Stir in the chicken, frozen peas, pimiento and parsley and simmer gently until peas are just cooked and chicken is warmed through. This will thicken up over time; just add more broth to thin it out. Number of Servings: 9Recipe submitted by SparkPeople user WINSOME45.

The nutritional information for Puerto Rican Chicken Rice Soup is:

• Servings Per Recipe: 9
• Amount Per Serving
• Calories: 149.1

• Total Fat: 6.2 g
• Cholesterol: 17.5 mg
• Sodium: 938.9 mg
• Total Carbs: 13.0 g
• Dietary Fiber: 2.4 g
• Protein: 11.0 g

Puerto Rican Chicken Rice Soup is Spanish cuisine.