Ingredientsservings 256 cals
- In a medium sauce pan cook rice in 6 cups water until cooked through and tender.
- In a large saucepan or stock pot combine broth, cooked rice, corn, green onions, red and green bell pepper, parsley and tarragon. Mix well and cook over medium heat until mixture boils. Reduce heat and simmer 5 minutes or until corn is tender.
- In a small bowl, mix cornstarch and water. Add to soup mixture and cook for 5 minutes. Stir occasionally and serve once soup has thickened.
Per Serving: 256 calories; 1.8 g fat; 49.8 g carbohydrates; 12.2 g protein; 0 mg cholesterol; 516 mg sodium. Full nutrition
ReviewsRead all reviews 4
this is good, a tad bland. it ended up being really thick and not soupy at all. i think next time ill cut the rice in half and add garlic.
***** I tried this recipe and loved it! It is one of the best, nothing can compare. I give a great big 5 stars to Corwynn Darkholmetars for submitting this recipe. *PeaceLover*