Taramahoota Pollo Sopa con Arroz - The Riceland Blog
Good friends are such a blessing. And they are especially so when they share delicious, original recipes with you and allow you to share those as you please. My good friend, Chef Liz Bray, created the original version of this Taramahoota (tear uh ma hoot uh) soup years ago when she was developing recipes for Fagor 3 in 1 Pressure Cookers. It has become a family favorite and one I have shared often with others.
It’s really an easy, multi-flavored soup. It seems to be a simple chicken and rice soup, but it really is much more. While our family prefers the hint of heat from the hot variety of tomatoes and green chilies, it can easily be adjusted to suit your taste. The amount can easily be adjusted to fit your needs by adding another chicken breast or two, a few canned diced tomatoes and maybe even some whole kernel corn. I like using bone-in, skin-on chicken because I think it adds an additional depth of flavor. You can skim off the fat layer if you prefer.
My friends ask for that soup you make with the funny name. We just call it Taramahoota Soup at our house. Whatever you want to call it, call it delicious. (And don't even begin to ask me where Liz got that name.)
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
contains white meat
tree nut free
nut free
contains gluten
contains red meat
shellfish free
dairy free
- salt to taste
- 1 teaspoon ground cumin
- soup:
- 1 lime, juiced
- 1 teaspoon granulated garlic
- tortilla chips
- rice:
- 2 cups water or chicken broth
- 1 cup riceland long-grain white rice
- 1/2 easpoon kosher salt
- 1 teaspoon riceland rice bran oil or canola oil
- two very large bone-in skin on chicken breasts, cut in half crosswise
- 1 10- ounce package pictsweet frozen seasoning blend (or 1 lar chopped, two stalks celery, thinly sliced, 1/2 cup chopped red bell pepper)
- 1/2 easpoon freshly ground black pepper
- 1 14 1/2- ounce can tomatoes with green chilies (i prefer rotel hot be
- 1 32- ounce container low-sodium chicken broth
- 1 large cube knorr chicken bouillon (two small)
- 1 15 - ounce can black beans drained and rinsed
- 1 cup cilantro leaves chopped plus more for garnish
- 1 ripe avocado cubed
- Carbohydrate 4.0724666656636 g
- Cholesterol 0 mg
- Fat 1.10550500000037 g
- Fiber 0.423149986182369 g
- Protein 0.611001666463803 g
- Saturated Fat 0.121899166664966 g
- Serving Size 1 1 Serving (50g)
- Sodium 597.725666667315 mg
- Sugar 3.64931667948123 g
- Trans Fat 0.0993693333342043 g
- Calories 28 calories
To see the instructions, head to The Riceland Blog: http://www.riceland.com/blog/2015/dec/28/taramahoota-pollo-sopa-con-arroz/
