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Heat the rice, broth and salsa in a 3-quart saucepan over medium heat to a boil. Reduce the heat to low. Cover and cook for 20 minutes or until the rice is tender.
Thai Peanut Noodle Soup. At 7 p.m. on a weeknight, pantry flavor bomb ingredients can be the difference between sitting down to a satisfying home-cooked dinner at 7:30 and ordering take-out.
Fresh Tomato Soup Dotdash Meredith Food Studios "This tomato soup recipe is simple, quick, and perfect to make when tomatoes are ripe in gardens and farmers' markets for a delicious summertime treat.
The first published recipe for tomato soup appeared in N. K. M. Lee's The Cook's Own Book in 1832. [2] Eliza Leslie's tomato soup recipe featured in New Cookery Book in 1857 popularized the dish. [3] The Campbell Soup Company later helped popularize the dish with the introduction of condensed tomato soup in 1897. [4]
Salsa is a common ingredient in Mexican cuisine, served as a condiment with tacos, stirred into soups and stews, or incorporated into tamale fillings. Salsa fresca is fresh salsa made with tomatoes and hot peppers. Salsa verde is made with cooked tomatillos and is served as a dip or sauce for chilaquiles, enchiladas, and other dishes.
Salsa verde (lit. ' green sauce ') is a type of spicy, green sauce in Mexican cuisine based on tomatillo and green chili peppers. The tomatillo-based Mexican salsa verde dates to the Aztec Empire, as documented by the Spanish physician Francisco Hernández, and is distinct from the various medieval European parsley-based green sauces.
These soup and stew recipes make for an easy fall dinner any night of the week. ... Get the Slow Cooker Chicken Pozole Verde recipe. ... Get the Spiced Fresh Tomato Soup with Sweet and Herby Pitas ...
½ cup loosely-packed fresh basil leaves Optional toppings: Freshly-grated Parmesan, drizzle of heavy cream or olive oil, croutons, sour cream or fresh basil Heat the oven to 450.