Wicked. More like red alert! Because this Spanish soup is wicked hot. But you’ll have the option to cool it down a bit. If, your sitting up and taking notes that is. Or perhaps just engaging in some good old telepathy…
Either way this soup is busting for business. Because if a person sees the likes of this soup from others. Then they’ll be more likely to consider making it themselves. Now that’s a forward-thinking over-haul…
THE WICKED SHOPPING LIST
Red Onion: 1 small chopped fine
Bell Pepper (any color): medium chopped fine
Tomatoes: 10 oz. can lime & cilantro
Jalapenos: 1 minced
Red Wine Vinegar: 4 T
Olive Oil: 2 T
Salt & Pepper: ¼ tsp
Garlic powder: ½ tsp
Spanish Rice: cooked according to package/ or make it yourself.
Black-Eyed Peas: 1 can
Chicken Broth/Stock: 1 box
Preparation
In a pot/ Dutch oven heat olive oil and add onion, bell pepper, and tomatoes (don’t drain), 5 minutes. Add broth, black-eyed peas, salt, pepper, vinegar, and garlic powder; bring to a boil.
Reduce heat to simmer, add jalapeno and cook covered for 40 minutes. Add rice and continue cooking uncovered 10 minutes longer or until heated through.
Garnish with green onions, jack cheese. Add an ice-cold Mexican beer along with warm tortillas.
Wicked Rice Notes
Wicked Spanish Rice Soup. Welcome it to any table! And every occasion when a bit of heat is required. Then go ahead and hit it with an extra shot of hot. If your intention is to defy fate.
Or simply tinker with the idea of using other grains besides rice. Like wheat berries or groats. Perhaps barley, lentil pasta, or millet instead. Because basic grains of any kind are good!
In fact, releasing yourself from the chains of routine is wise. As well as learning more about the most down played treasures on GODS green earth.
THE WICKED GRAIN.
Which is not a dirty word to some.
And after all, grains are the oldest form of food energy in the history of humankind. And although common to other cultures, American cooks totally ignore them. Mostly. Until now.
So, don’t be kept away from this amazing and handy source of nutrition and taste anymore. Because there’s a bunch of new grains waiting to be tried in different stuff. Such as succulent soups and stews that stand-in as a bountiful meal. Not to mention samples, starters, and sweets.
So, enjoy having a—LOVE AFFAIR—with wicked rice or any wicked grain for that matter. And include them as often as you can in every meal including—BREAKFAST!
Or to put it another way, “Take the mystique out of grains; for it’s the main supply of our human food chain.”