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Playing Sunny Anderson's Salsa Verde Rice Soup


  • 2 cups frozen mixture of corn, black beans, onions, green peppers, red pepper mix (preferably Krasdale Latino Mix or Super Associated Fiesta Corn)
  • 2 tablespoons flour
  • Salt and freshly ground black pepper
  • 2 cups chicken stock
  • Sunny's Salsa Verde (recipe follows)
  • 2 cups cooked rice
  • 1/2 cup heavy cream*
  • Cilantro, for garnish
  • Sour cream for garnish
For Sunny's Salsa Verde:
  • 1 pound tomatillos, cleaned and quartered
  • 1/2 onion, cut into chunks
  • 1 jalapeo, halved
  • 2 garlic cloves
  • 1/2 cup cilantro
  • 2 teaspoons lime juice
  • Sugar
  • Salt
  • 2 teaspoons lime juice
  • Sugar


Serves: Makes 2 1/2 cups of Salsa Verde


In a pot over medium heat, add frozen vegetables, flour, a pinch of salt and a grind or two of pepper. Stir with a wooden spoon until the heat begins to defrost the vegetables a bit and the flour becomes moist, about 4 minutes.

Raise the heat and add chicken stock and salsa verde. Bring to a boil then lower to a simmer for 10 minutes. Add rice and break apart with a spoon if needed. Simmer about 5 more minutes to heat the rice then turn off the heat and slowly stir in heavy cream. Serve warm with a dollop of sour cream and cilantro as garnish.

Feelin like living on the light side? Just dont add the cream, its just as good!

For the Salsa Verde:

Place tomatillos, onion, jalapeo and garlic in a pot, cover with 1 inch of water and bring to a boil. Lower to a simmer and cook for 5-8 minutes, or until tomatillos are mushy. Remove with a slotted spoon to a blender or food processor. Add cilantro, lime juice and blitz until as smooth as possible. Taste and season with a pinch of salt and sugar, to balance. A pinch should be all you need of each.