| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Not, Sent | 5 | Servings | |
INGREDIENTS
| 2 | Cloves garlic; minced | |
| 1 | ts | Olive oil |
| 5 | oz | Fresh spinach; torn into bite size |
| 1 | cn | (10.74 oz) chicken broth + 2 cans water; strained |
| 1/2 | ts | Salt; optional |
| 2 | sm | Potatoes; peeled and cubed |
| 1/4 | c | Long-grain rice |
| 1 | c | Frozen corn |
INSTRUCTIONS
In soup pot, saute garlic in oil until soft. Stir in spinach and cook for 1 minute. Add broth, water, salt, potatoes and rice, and bring to a boil. Reduce to a simmer and cook for about 15 minutes or until potatoes are tender and rice is cooked. Add corn and cook for about 1 minute. NOTES : Per serving: cals - 129, fat - 12 fat calories. Recipe by: Choose to Lose Posted to MC-Recipe Digest V1 #971 by Carol Taillon <[email protected]> on Dec 25, 1997
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