Description
In just thirty minutes you can have a warm pot of this filling stew, complete with a spike of spice.
Ingredients
Scale
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 2 bay leaves
- 6 cups chicken broth
- 3, 16-ounce containers Sabra Restaurant-style Salsa (medium)
- 1 28-ounce can diced tomatoes in juice
- 1/2 cup chopped fresh cilantro (optional)
- 1–1/2 pounds spicy andouille sausage, pinched or cut off into 1/2-inch pieces
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon ground cumin
- 1/2 cup long-grain brown rice
Instructions
- Heat oil in heavy large pot over medium-high heat; add 2 garlic cloves and bay leaves and sauté 5 minutes
- Add broth, salsa, tomatoes with juices, and 1/4 cup cilantro if using, sausage, cumin and rice; and a pinch of salt and a few grinds of pepper; bring to boil
- Cover, reduce heat and simmer 30 minutes or until rice is tender
- Adjust seasonings to taste if necessary; ladle soup into bowls and serve – sprinkle with remaining cilantro (optional)
- Category: Main
- Cuisine: Gluten Free