Southwest Rice and Vegetable Soup

Ingredients

Chicken Broth                  1.75 qt
Rice Raw                         1 cup
Carrot                              
Turnip Diced                    1 ea
Onion Diced                    1 ea
Tomato Diced                  2 ea
Jalapeno whole               2 ea
Spinach Picked                3 cups
Cumin                              1/2 teaspoon
Paprika                            1 teaspoon
Chili                                 1 teaspoon
Salt                                   To taste

Method

Sauté Turnip, Carrot and Onion in olive oil. Add rice and broth and bring to a simmer. Add cumin, paprika and chili. Cut slits in both jalapenos leaving them whole and add to soup. Keep at simmer for about one hour until rice is slightly over cooked and soup is beginning to thicken. Add spinach and tomato. Adjust seasoning and serve. PERFECT WITH CRUSTY BREAD OR TORTILLAS.