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Chicken Broth with Rice and Shrimp

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Source: The Mexican Gourmet

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Active Time:  5 Minutes
Total Time:  20 Minutes
Yield:  Serves 6

This version of the ever popular chicken broth with rice originated in Huitzuco, Guerrero, and is from Sylvia Figueroa de Llamas. The accompanying ingredients are what contribute to the flavors of the soup, especially the shrimp (prawns), and each person can suit his or her own taste by adding a medley of flavors.

RECIPE INGREDIENTS

7 cups chicken stock

1/2 cup rice, well rinsed

1 teaspoon salt, optional

1/2 cup olive oil

4 tablespoons chopped cilantro

4 tablespoons minced serrano chiles

1/2 cup minced tomatoes

8 medium shrimp (prawns), cooked and minced

1 lime or lemon, cut into sixths

Chicken Broth with Rice and Shrimp Recipe at Cooking.com

DIRECTIONS

Bring the stock to a boil in a large saucepan and cook the rice for 15 to 20 minutes until it flowers. (To let the rice flower, or florear, means to boil it until the grains open and break apart). Add salt if desired.

TO SERVE: Set out the olive oil on the table and put each of the remaining ingredients in separate bowls. Ladle the soup into serving bowls and let each person add the other ingredients to taste, squeezing in a few drops of lime juice just before eating.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008

Nutrition Facts per Serving
Yield: Serves 6

Calories:

254

Fat. Total:

19g

Fiber:

Carbohydrates, Total:

15g

Sodium:

757mg

% Cal. from Fat:

67%

Cholesterol:

13mg

Protein:

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