Serves: 4
Total Calories: 693
In a large pot, heat the oil over medium-low heat. Add the leeks, garlic, and 1 tablespoon of water. Cook, covered, stirring frequently, until limp and tender, 6 to 8 minutes. Add the remaining ingredients and bring to a boil. Reduce the heat, cover, and simmer until the vegetables and rice are tender, about 15 minutes. Adjust seasoning. Serve at once.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Leek and Rice Soup recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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