Enchilada Rice Soup (NAPSA)—When it comes to creating a dish that’s nutritious, delicious, economical and a real crowd-pleaser, it’s a good idea to go with the grain. Grainsofrice, thatis. Some rice, such as Texmati Brown Rice, is all natural and grown in the U.S. It’s a nutritious addition to many of your favorite dishes. Rice can be a hearty part of a quick and easy soupthat’s great as a light, one-dish dinner; the first course in an elaborate meal for many; or a nice, warming and wholesometreat to serve when the gang has gathered at your place to watch the game—orplayone. y A bowlof hot, flavorful soup with rice can be nice on anynight. Makethis Enchilada Rice Soup with low-fat ingredients to deliciously improve your family’s diet. Enchilada Rice Soup (Yield: 8-10 servings) 3 cups cooked Texmati BrownRice 3 cups low-fat chicken broth 1 (1-lb., 10-0z.) jar chunky garden vegetable pasta sauce 1 (10-0z.) can mild red enchilada sauce 1% cups shredded cooked chicken Shredded low-fat cheddar cheese Light sour cream, optional In large saucepan, combine rice and all other ingredients, except cheese. Over mediumhigh heat, bring soupto a boil. Reduce heat and simmer10-15 minutes. Serve topped with cheese and a dollop of sour cream,if desired. For moregreat recipes and food facts, visit www.riceselect.com.
