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Rice and Tomato Soup

Name: Rice and Tomato Soup
Prep time: 10 min
Total time: 35 min
Yield: 2
Ingredients: 2 tablespoons olive oil; 1 medium onion, finely chopped; 1 (14.5 oz) can Muir Glen™ organic diced tomatoes with basil and garlic; 4 cups (1 liter) vegetable broth; 1 cup brown rice, cooked

Prep 10 min
Total 35 min
Ingredients 5
Servings 2

I always make tomato soup during the fall season. Officially, that’s when most homes start making hot meals, so I always try to surprise my guests with different dishes that are easy to make. This time, I decided to make my tomato soup using brown rice. I use pre-cooked rice so I don’t have to cook for long, and most times I even have some left over.

Ingredients

2 tablespoons olive oil
1 medium onion, finely chopped
1 (14.5 oz) can Muir Glen™ organic diced tomatoes with basil and garlic
4 cups (1 liter) vegetable broth
1 cup brown rice, cooked

Directions

1

Heat up the oil in a big pan and add the onion. Cook over low heat until it’s soft.
2

Add the tomatoes, vegetable broth, and rice, and let it boil for 15 minutes.
3

Before serving, season to taste and add 1 tablespoon ketchup for a sweet touch. Garnish with finely chopped cilantro and jalapeno chili.