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

1. Cook rice according to package directions. Spread on a greased 15 x 10 x 1-inch baking pan.
2. Bake at 325 degrees F for 2 hours or until dried and browned, stirring occasionally; set aside.
3. 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.
4. Add peas; cook for 15 minutes.
5. Just before serving, heat oil in a skillet. Fry rice in hot oil until it is slightly puffed.
6. 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