Spanish Paella Rice Soup
Serve with crusty French bread.

Servings: 4

8 ounces lean bonless pork, cut into 3/4 inch cubes
1 teaspoon cooking oil
1/2 cup sliced green onions
1/3 cup chopped red bell pepper
1 clove garlic, minced
1 - 14.5 ounce cans reduced sodium chicken broth
1/2 cup long grain rice
1 bay leaf
1/2 teaspoon dried oregano
1/4 teaspoon Kosher salt
1/8 teaspoon ground red pepper
1/8 teaspoon ground turmeric
8 ounces peeled and deveined fresh shrimp
1 cup frozen peas
1 tablespoon snipped fresh parsley

In a large saucepan, cook pork cubes in hot oil for 4 to 5 minutes or until no longer pink; remove pork from pan. In the same pan cook the green onions, sweet pepper and garlic for 2 minutes

Stir in broth, rice, bay leaf, oregano, salt, ground red pepper, and turmeric. bring to a boil; reduce heat and simmer, covered for 15 minutes. Stir in cooked pork, shrimp and peas.

Simmer, covered fro 3 to 5 minutes more or until shrimp are opaque. Remove the bay leaf. Ladle into serving bowls and garnish with fresh parsley if desired.

Per Serving: 256 Calories; 7g Fat (27.3% calories from fat); 2g Saturated Fat; 23g Protein; 25g Carbohydrate; 2g Dietary Fiber; 113mg Cholesterol; 860mg Sodium. Exchanges: 1 1/2 Starch; 2 1/2Meat

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