Ermina Apolinario’s Canja
Updated Sept. 29, 2020
- Total Time
- 1 hour
- Rating
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Ingredients
- 8cups basic chicken broth (see recipe)
- 1tablespoon vegetable oil
- 1onion, sliced thin
- 4cloves garlic, sliced thin
- 2green peppers, sliced thin
- 1teaspoon minced chili pepper
- 3tomatoes, peeled, seeded and chopped
- 1½cups rice
- 1teaspoon salt
- 1cup minced fresh parsley
Nutritional analysis per serving (6 servings)
336 calories; 7 grams fat; 1 gram saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 55 grams carbohydrates; 2 grams dietary fiber; 8 grams sugars; 12 grams protein; 856 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the chicken soup in a pot over low heat. Meanwhile, place the vegetable oil in a skillet over medium heat. Add the onion, garlic and peppers and saute until they are very soft, about 10 minutes. Add the minced chili peppers and the tomatoes to the onion, stir well, cook for three more minutes and set aside.
- Step 2
Add the rice and salt to the chicken soup, partially cover the pot and simmer for half an hour. Add the sauteed vegetables and the parsley and simmer, uncovered, for 10 more minutes. Adjust the seasoning with a dash of chili pepper sauce to taste and serve.
Private Notes