Spanish Paella Rice Soup
8 ounces lean bonless pork, cut into 3/4 inch cubes
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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