#letsbreakbread
Taramahoota Pollo Sopa con Arroz , also known around our house as Taramahoota Soup, is absolutely one of our favorites so I was excited to be able to share it with my friends at Riceland Foods when they selected it for their blog. Truth is, the original recipe came from my friend Chef Liz Bray(of Leave It To Liz fame) who shared it during a pressure cooker class I took. She served it with quinoa, but I chose to serve it with Arkansas-produced rice from Riceland.
A few years back I made this for some of my middle school teacher friends. I feel certain that several of them would vouch for how good it is. While I use my pressure cooker to prepare it, you don’t have to run out and purchase one in order to make the soup. It can easily be made on the stovetop or even in your slow cooker. I really like the way the flavor is intensified when the soup is prepared in a pressure cooker, but don’t let not having one stop you from making it.
If you’re still recovering from all of the rich holiday foods, you will really enjoy the lightness of Taramahoota Soup. It’s healthy, yet comforting, but you don’t have to tell that to the kiddos, ya’ know.
Head on over to Riceland for the recipe and make yourself and your tummy so happy. While you’re there, check out these White Chocolate Crispy Rice Balls for dessert. I’m thinking purple, gold and green for Mardi Gras. What about you?
