Spanish Rice and Shrimp Stew

When I first tried On the Border's Chicken Tortilla soup, it was the first time I tried rice inside soup. So, this recipe is inspired by OTB's soup, but I wanted to make it more refreshing for the Spring rather than heavy/spicy as was OTB's version.

Servings: about 3 (add more water for more servings)
1/4 lemon
1 small white onion
1/2 green pepper

3 springs of cilantro
1 thai chili
1 cup of organic vegetable stock

about 2 cups of water
1/2 can of Hunt's tomato sauce
salt and pepper to taste

1/3 lb of shrimps (peeled and deveined)
shredded mild cheddar/monterey jack cheese
Rice and Vermicelli rice mix (Giant Eagle brand)


1. In a saucepan, brown 1/2 cup of rice/vermicelli mix with margarine or olive oil.
2. Add tomato sauce and allow to heat.
3. Add 2 cups of water and allow rice/vermicelli to soften.
4. While rice is softening, add chopped green peppers, thai chili and onion.
5. Once rice absorbs most of the water, add cup of vegetable stock and allow to boil.
6. Add shrimp and chopped cilantro.
7. Add lemon juice to soup.
8. Top with cheese.



Soup is really great for dinner. The rice makes it rich enough to be a full meal. The lemon, cilantro and shrimp really complement one another. Personally, I like my soups spicy, so I would add a second thai chili, but I wonder if it would clash with the lemon and cilantro flavors? Also, I went overboard with the amount of cheese I added to my bowl. If I had it in the fridge, I would totally have used freshly grated Fair Farm Oaks' Habanero Havarti cheese, but that would mean driving 3 hours through Indiana...no thanks.