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Categories:
olive oil onions celery carrots jalapeno chilies garlic long grain rice ground allspice ground cinnamon chicken broth whipping cream Cheddar cheese green onions
Viewed: 18 - Published at: 5 years agoIngredients
- 2 tbsp olive oil
- 2 medium onions chopped
- 4 celery stalks sliced
- 4 carrots peeled, sliced
- 2-5 jalapeno chilies halved, seeded
- 4 large garlic cloves finely chopped
- 1/2 cup uncooked long grain rice
- 1/8 teaspoon ground allspice
- 1/8 teaspoon ground cinnamon
- 7 1/2 cups chicken broth
- 1/2 cup whipping cream
- 1 cup grated cheddar cheese
- sliced green onions
Method
- Heat two tablespoons olive oil in heavy large pot over medium heat. Add onions and sautee until tender. Add celery, carrots, jalapenos and garlic, sautee 15 minutes. Add rice, allspice and cinnamon sautee two minutes. Add 4 cups chicken stock, bring to a boil, reduce to simmer, cover and stir frequently for about 30 minutes. Cool slightly. Puree in batches. Return to pot, add remaining chicken stock, whipping cream and bring to a simmer. Season with salt and pepper. Ladle soup into bowls. Sprinkle cheese and sliced green onions on top as garnish.
