December 13, 2010

To Satisfy A Craving...

Last week I got to craving Chicken and Rice soup - and not just any Chicken and Rice soup but THE VERY BEST Chicken and Rice soup I have ever eaten (do I sound like I'm auditioning for Food Network's "The Best Thing I've Ever Eaten" or what?!).

Well, unfortunately, THE VERY BEST Chicken and Rice soup I've ever eaten is prepared in a small restaurant south of the border and I won't have the culinary pleasure of crossing its threshold for a while.

So, what's a girl to do? Go recipe hunting of course! And folks, I've got to tell you, this stuff is pretty dang close to perfect. Absolute comfort food with zing!

Spicy Chicken Rice Soup

4 cups chicken broth
2 cups cubed, cooked chicken
2 celery ribs, chopped
2 medium carrots, chopped
1 medium green pepper, chopped
1 medium onion, chopped
1/3 cup uncooked long grain rice
1/4 cup minced fresh cilantro or parsley
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/2/ teaspoon pepper
1/4 teaspoon ground cumin
1/8 teaspoon crushed red pepper flakes

In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until rice and vegetables are tender.

**If you really like spice I recommend you stir in a small amount of finely chopped Habanero pepper (this pepper is VERY hot so use sparingly) and top with shredded Jack cheese.