Spicy tomato & rice soup

Spicy tomato & rice soup


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Half the world's people rely on rice as their staple food. Rice offers B vitamins and some minerals; its protein features a good balance of amino acids. Wild rice – not a true grain but the seed of a wild grass – supplies slightly more protein than brown rice, and is considerably lower in kilojoules.

Janet Mitchell

Serves: 4 

  • 2/3 cup rice
  • Salt
  • 1 can (400g) no-added-salt chopped tomatoes
  • 1 cup chicken stock
  • 2 tablespoons tomato paste
  • 3/4 teaspoon ground ginger
  • 1/4 teaspoon cayenne pepper

Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

  1. Bring 3 cups water to the boil in a medium saucepan. Add the rice and a pinch of salt. Reduce to a simmer, cover and cook for 12 minutes or until the rice is tender.
  2. Meanwhile, combine the tomatoes, stock, 1 cup water, the tomato paste, ginger and cayenne pepper in a large saucepan. Bring to the boil. Stir in the cooked rice and heat through.

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