| 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 <taillon@earthlink.net>
on Dec 25, 1997
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