"Secrets to Cooking TexMex"
ZESTY TOMATO and RICE SOUP
2 tablespoons margarine
2 tablespoons flour
1/4 cup tomato paste
1 tablespoon brown sugar
2 cans (13 1/4 oz.) reduced sodium chicken broth
1 can (10 oz.) RO*TEL Diced Tomatoes & Green Chiles
1/2 cup milk
1/2 cup uncooked long-grain rice
dairy sour cream
In a large saucepan, melt margarine over medium heat. Stir in
cook for 1 minute stirring constantly until mixture is smooth and
bubbly. Stir in tomato paste, brown sugar, chicken broth, RO*TEL
and milk; heat to a boil, stirring constantly until thickened and smooth.
Add rice. Cover and simmer 20 minutes or until rice is tender.
with sour cream and tortilla chips. Makes 4 servings.
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