Recipe
Soup, Chili & Stew
Roman Holiday Tomato Rice Soup
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| ½ c. finely chopped onion | ||
| ½ c. finely chopped green bell pepper | ||
| 2 (16 oz each) cans tomatoes, coarsely chopped and undrained | ||
| 1 c. water | ||
| 2 tsp. Italian seasoning | ||
| ⅛ tsp. black pepper | ||
| ¼ c. sliced ripe olives | ||
| ¼ c. (2 ounces) chopped Canadian bacon or any extra-lean ham | ||
| ⅔ c. (2 ounces) uncooked instant rice |
Directions
- In a large saucepan sprayed with olive oil-flavored cooking spray, saute onion and green pepper for 5 minutes or until tender.
- Meanwhile, place undrained tomatoes in a blender container. Cover and process on BLEND for 30 seconds.
- Add pureed tomatoes and water into saucepan with onion and green pepper. Mix well to combine.
- Stir in Italian seasoning, black pepper, olives, and Canadian bacon. Bring mixture to a boil.
- Stir in rice. Remove from heat, cover, and let sit for 5 minutes. Stir again just before serving.
Recipe Source:
30 meals, 30 minutes.