Sizzling Rice Soup

• 1 cup uncooked long grain rice
• 8 cups chicken broth
• 2 cups cubed cooked chicken
• 2 cups sliced fresh mushrooms
• 1/4 cup chopped green onions
• 1 can (8 ounces) bamboo shoots, drained
• 1 can (8 ounces) sliced water chestnuts, drained
• 4 chicken bouillon cubes
• 1/2 teaspoon garlic powder
• 1 package (10 ounces) frozen peas
• 1/4 cup canola oil

1. Cook rice according to package directions. Spread on a greased 15x10x1-in. baking pan. Bake at 325u0b0 for 2 hours or until dried and browned, stirring occasionally; set aside.
2. In a large soup kettle or Dutch oven, combine the broth, chicken, mushrooms, onions, bamboo shoots, water chestnuts, bouillon and garlic powder. Bring to a boil. Reduce heat; cover and simmer for 1 hour.
3. Add peas; cook for 15 minutes. Just before serving, heat oil in a skillet. Fry rice in hot oil until it is slightly puffed. Ladle soup into serving bowls. Immediately spoon some hot rice into each bowl and it will sizzle.

long grain rice, chicken broth, chicken, mushrooms, green onions, bamboo shoots, water chestnuts, chicken bouillon cubes, garlic, frozen peas, canola oil

Taken from www.tasteofhome.com/recipes/sizzling-rice-soup/ (may not work)