Chicken Rice Soup With Garbanzos and Green Chile

1. 1

   In a heavy saucepan or Dutch oven, warm the butter over low heat.

2. 2

   When melted, add the onion and garlic.

3. 3

   Cover the pan and cook for 5 minutes.

4. 4

   Stir in the rice and saute it briefly until the grains become opaque.

5. 5

   Pour in the stock, add the remaining ingredients, and simmer for 25-30 minutes, until the rice is very soft.

6. 6

   Serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.