Spanish Rice Soup :)

• 3.5 qts. of spring water
• 1-lb.+ one half cup Riceland natural brown rice
• 1/2 tsp. garlic powder
• 2-3 tsp.salt, more if needed
• 1/2 tsp. coarse black pepper
• 1-med. can of Hunt's tomato sauce (regular) or 2-3 small ones
• 1/4 cup McCormick chili powder, more if needed
• 1/2 of lg. can of Hunt's whole tomatoes,diced
• 1-lg. jalepeno pepper, diced
• 3-shakes of Tabasco sauce
• 1/4 stick of Parkay margarine
• 1 T. + more if needed of dried onion flakes
• 1/4 sliced fresh green bell pepper, sliced in med. pcs.
• 1-tsp. chicken granules

1. Prepare diced, sliced or chopped items first and set aside. Bring water to boil then add rice (do not cover w/lid). Cook until done(med. soft). Add all other ingredients at the same time to the cooked rice, stir well and cover w/lid. Simmer for 1 hr. Be sure to add water to soup if too thick. This needs to be a semi-thick consistency.
2. Serve with saltines or toast and iced tea.

water, rice, garlic powder, tspsalt, coarse black pepper, tomato sauce, chili powder, tomatoes, jalepeno pepper, tabasco sauce, margarine, green bell pepper, chicken granules

Taken from www.epicurious.com/recipes/member/views/spanish-rice-soup-1267784 (may not work)