Friday, December 18, 2009
Provencal Fish Soup
2 tablespoons olive oil
1/2 cup finely diced Spanish onion
1/2 cup finely diced red bell pepper
3/4 cup chopped tomatoes
2/3 cup Uncle Ben’s Natural Select Tomato & Basil Rice
1 cup chicken broth
2 cups water
1 cup firm fish or seafood, cut into bite size pieces
Heat oil in a pot and sauté onion and red pepper until softened. Add tomatoes, rice, chicken broth and water. Bring to a boil, reduce heat and simmer for 10 minutes.
Add seafood to the simmering soup, stir and simmer for an additional 3 to 4 minutes.