Friday, March 5, 2010

Foodie Friday: Spinach, Carrot, and Rice Soup

-olive oil
-2 large chicken breasts, chopped
-3 medium carrots, cut crosswise
-2 cans black eyed peas, drained and rinsed
-1/2 c uncooked brown rice
-garlic powder
-4 cups chicken stock
-2 cups water
-1 box frozen chopped spinach

1) Drizzle large pot with olive oil. Cook chicken in pot. Season with salt, pepper, and garlic powder to taste.
2) Once chicken is cooked, add carrots, peas, rice, chicken stock, and water. Let cook for about 5 minutes.
3) Add spinach. Cook until spinach is thawed and rice is tender. (I switched it over to a slow cooker and let it cook for 3 hours.)

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