1 1/2 cups chicken broth
1 onion, chopped
1/3 cup uncooked long grain rice
2 garlic cloves, crushed
2 red chili peppers
4 ounces spinach, julienned
1 tomato, cored and cut into 3/4-inch wedges
1/4 pound shrimp, peeled and deveined
2 teaspoons lime juice
In a kettle, combine chicken broth, chopped onion, rice, crushed garlic cloves, and red chili peppers.
Cover and bring to a boil over high heat. Simmer, covered, until the rice is tender, about 20 to 30 minutes.
Stir the spinach, the tomato, and peeled shrimp into soup. Simmer, uncovered, until heated through.
Stir in lime juice just before serving.
Makes 6 servings.