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Author Notes: This started as an attempt to imitate a cream of jalapeño soup we had at a restaurant near Santa Cruz, but out of laziness quickly evolved--or degenerated--into just three ingredients. I've made it so many times now that the proportions of peppers and rice have ranged all the way from lethal to mild and from watery to glue, but the measurements given here are a safe place to start. —edgeofdoom
- 8-10 Jalapeño peppers, stemmed, seeded and deveined
- 1/2 cup white rice
- 29 ounces (2 cans) Chicken or Vegetable broth, your choice
- Bring the broth to a simmer in a medium to large saucepan
- Meanwhile, prepare the jalapeños. You can use more for more of a bite, but make sure to completely remove seeds and veins.
- When the broth comes to a simmer, toss in the jalapeños, then sprinkle in the rice.
- Keep simmering for 20-25 minutes, stirring once in a while to keep the rice from clumping.
- When the rice is soft and starting to break up, turn off the heat. Pour the mixture into a blender and puree until smooth.
- And serve. If you want to push the ingredient envelope, you can squeeze a little lemon juice on top of each bowl.
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