Description
In just thirty minutes you can have a warm pot of this filling stew, complete with a spike of spice.
Ingredients
Scale
- 2 tbsp (30 ml) olive oil
- 2 garlic cloves, minced
- 2 bay leaves
- 6 cups (1.4 L) chicken broth
- 3, 16-oz containers Sabra Restaurant-style Salsa (medium)
- 1 28-oz can diced tomatoes in juice
- 1/2 cup (120 ml) chopped fresh cilantro (optional)
- 1-1/2 lb (680 g) spicy andouille sausage, pinched or cut off into 1/2-inch pieces
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 1/2 tsp ground cumin
- 1/2 cup (95 g) 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)
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Cuisine: Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: 390