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Cook Time

Ingredients

• 1 cup cooked black rice
• 1 14.5-ounce can diced tomatoes
• 1 32-ounce package low sodium chicken broth
• 2 cups radish greens, chopped
• ½ medium white onion, chopped
• 2 garlic cloves, chopped
• 1 jalapeño, chopped
• 1 tsp oregano
• 1 tsp cumin
• 1/2 tsp cayenne pepper
• 1/4 cup lime juice
• 2 radishes, for garnish
• 1 jalapeño, for garnish

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1. In a saucepan over medium heat, sauté onion and garlic and chopped jalapeno in olive oil until softened, about 5 minutes.
2. Add in tomatoes, chicken broth, cumin, cayenne and oregano and cover.
3. Cook over medium heat for 15 minutes.
4. I like a brothier-type of soup so I hit this with an immersion blender to really smooth it out, but feel free to leave it the consistency it is at this point.
5. Add in radish greens and cover again, cooking for about 5–7 minutes until greens are wilted and soft. Stir in lime juice and take it off the heat.
6. In each bowl, put ¼ cup of black rice (prepared according to the package) in the center, top with ¼ of the soup.
7. For garnish, cut radishes and jalapenos into thin slices and float on the top.

© 2016 Meghan Fitz