Ermina Apolinario's Canja

• 8 cups basic chicken soup
• 1 tablespoon vegetable oil
• 1 onion, sliced thin
• 4 cloves garlic, sliced thin
• 2 green peppers, sliced thin
• 1 teaspoon minced chili pepper
• 3 tomatoes, peeled, seeded and chopped
• 1 1/2 cups rice
• 1 teaspoon salt
• 1 cup minced fresh parsley

1. Place the chicken soup in a pot over low heat.
2. Meanwhile, place the vegetable oil in a skillet over medium heat.
3. Add the onion, garlic and peppers and saute until they are very soft, about 10 minutes.
4. Add the minced chili peppers and the tomatoes to the onion, stir well, cook for three more minutes and set aside.
5. Add the rice and salt to the chicken soup, partially cover the pot and simmer for half an hour.
6. Add the sauteed vegetables and the parsley and simmer, uncovered, for 10 more minutes.
7. Adjust the seasoning with a dash of chili pepper sauce to taste and serve.

chicken soup, vegetable oil, onion, garlic, green peppers, chili pepper, tomatoes, rice, salt, parsley

Taken from cooking.nytimes.com/recipes/10558 (may not work)