Spanish Rice Soup

By author photo Jenny Craig Team

vegetarian · 10 Jul 19

INGREDIENTS

Spray oil
½ onion, finely diced
½ red capsicum, chopped
1 clove garlic, crushed
½ can tinned tomatoes
1 cup reduced salt chicken stock*
1 cup water
1 Jenny Craig Smoked Paprika Paella
Fresh flat leaf parsley to garnish

METHOD

Spray oil into a medium sized saucepan and place on medium heat on the stove.
Add the diced onion and cook for 3-4 minutes until softened.
Add the capsicum and garlic and cook for 4 minutes.
Add the tinned tomatoes, reduced salt chicken stock and water and simmer for 20 minutes.
After 20 minutes, add the Jenny Craig Smoked Paprika Paella straight from the pack and cook for 9-10 minutes until the rice is cooked through.
Once cooked, place in a large bowl and serve with a sprinkle of fresh parsley.

*We used chicken stock for this recipe, substitute for vegetable
stock for a vegetarian meal.

Find out more

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