This is a nice, hearty soup. I really like it.

Ingredients

3	cups jasmine rice
1/2	cup olive oil
1/2	cup flour
2	lb chicken breast
3	cups green beans
1	can corn
1/2	medium onion
2	stalks celery
2	medium tomatoes
1	medium red pepper
4	cups sliced okra

Directions

1. Cook the chicken, onions, and as much fresh garlic as you like in a frying pan with a bit of water. Spice as you see fit - I usually use a bit of cajun seasoning and cayanne pepper.
   
   
2. Add the olive oil over medium heat in a small frying pan. When it is hot, add the flour. Stirr continuously until the flour takes on a rich, brown color and has a strong, nutty fragrance. This can take a while. If it starts to burn at all (which is not evidenced by a deep brown, but by black parts or a burning smell), start again.
   
   
3. To the roux (fat/flour mixture), add about six cups of water, and some chicken boullion if desired.
   
   
4. Add chicken, green beans, celery, corn.
   
   
5. Let this simmer for about 20 minutes.
   
   
6. Add the rest of the veggies and let it simmer another 40 minutes or so.
   
   
7. In the last 10-20 minutes of cooking, add the three cups of rice to six cups of water. Boil until all of the moisture is absorbed.
   
   
8. When the rice and soup are done, serve one cup of rice into each bowl, and top with the soup mixture. (There will probably be a little rice left over). I also like to add a dash of Tony Cracher's Gumbo File, which is powdered sassafrass leaves - it's pretty much 0 calories for how much goes in one bowl. Other than that, serve and enjoy!
   
   

Categories

Chicken, Main Dish

Nutritional Analysis

Nutrition Grade 96% confidence

Good points Low in sodium Low in sugar High in niacin High in vitamin C