Serves: 6
Total Calories: 439
In a large skillet over medium heat, sauté onion, green pepper, and garlic in oil 3 minutes. Add rice. Cook and stir 5 minutes or until rice is clear and golden.
Add chicken broth, chicken, mushrooms, tomato soup, water, curry powder, and salt. Bring to a boil and boil 5 minutes. Reduce heat to low, cover, and simmer 20 to 30 minutes or until rice is tender.
This East Indian Soup recipe is from the The Soup Collection Cookbook. Download this Cookbook today.
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