Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 cn (35 Oz) Peeled Tomatoes
In Juice -- drained and
Chopped
1 lg Onion -- chopped
1 Green Bell Pepper --
Seeded and chopped
1 Jalapeno Pepper, Seeded
And Minced -- or to taste
2 Cloves Garlic -- minced
2 tb Olive Oil
2 qt Chicken Stock, Homemade
Or Low-Sodium
1 tb Dried Marjoram
1/3 c Long-Grain Rice
1/4 c Fresh Cilantro -- chopped

1. In a blender or food processor fitted with the metal blade,
process the tomatoes, onion, bell pepper, chile pepper, and garlic
until smooth. In a large soup pot, heat the oil over medium heat. Add
the tomato mixture and cook, stirring often, until thickened, about 5
mins. Stir in the stock and marjoram and bring to a simmer over high
heat. Reduce the heat to low and simmer for about 1 hour.

2. Add the rice, cover, and continue simmering until the rice is
tender, 15 to 20 mins. Stir in the cilantro and serve the soup hot.
Makes 8 servings from National Cowboy Hall of Fame of Oklahoma City,
OK.

Recipe By : National Cowboy Hall of Fame Chuck Wagon Cookbook

From: Dan Klepach Date: 06-08-95 (159) Fido:
Cooking

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