Tomato Rice Soup Recipe
Summary
Preparation Time5 MinCooking Time5 Min
Ready In10 MinDifficulty LevelEasy
Health IndexHealthyServings2
Ingredients
| Stewed tomatoes | 1 Can (10oz) | |
| Tomato juice | 1 Can (10oz) | |
| Hot water | 1 Cup (16 tbs) | |
| Cooked brown rice | 1 Cup (16 tbs) | |
| Carrot | 1/4 Cup (16 tbs), thinly sliced | |
| 1 tablespoon frozen orange juice concentrate | ||
| 1 teaspoon low-sodium instant chicken bouillon granules | ||
| Pepper | 1/8 Teaspoon | |
| Dash ground cloves | ||
| Dash ground nutmeg | ||
| Frozen peas | 1 Cup (16 tbs) | |
Directions
In 2-quart casserole, combine all ingredients, except peas.
Stir.
Cover.
Microwave at High for 10 minutes.
Add peas.
Re-cover.
Microwave at High for 5 to 10 minutes longer, or until carrot is tender.
Let stand, covered, for 5 minutes.
Stir.
Cover.
Microwave at High for 10 minutes.
Add peas.
Re-cover.
Microwave at High for 5 to 10 minutes longer, or until carrot is tender.
Let stand, covered, for 5 minutes.
Chef
