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RECIPES/Entrees
Pepper Soup And Stream Rice
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INGREDIENTS
2 fresh pack of spinach
1 medium tomato
1 large red onion
1 red pepper
7 habenero peppers
2 cans of tomato paste
2 packs of a dozen chicken legs
salt
chicken flavor powder
cayenne pepper powder
vegetable oil
water
2 large pots
blender
rice cooker
4 eggs
can opener
Instructions
Prepare a large pot filled with water and cook the chicken legs on medium heat for 40 mins.

After the chicken legs are done, move the large pot on another burner.

In a blender, add slices of tomato, red onion, red pepper and all 7 habenero peppers, then add 2 1/2 cups of water then blend.

In the second large pot on medium heat, add vegetable oil to the port until the bottom is covered then add 1/4 cup of oil more.

When the oil starts to warm up, grab the blended peppers and pour it in and stir.

Then, open both cans of tomato paste and add them to the pot and stir until smooth.

Then, add the cooked chicken legs to the pot then add 1 1/2 cup of the chicken broth then stir.

Then, add the 2 packs of spinach then stir then let it cook for 20 mins between low to medium heat.

Add 2 1/2 cups of rice to rice cooker and 3 1/4 cups of water. After 15 mins push 4 hard shelled eggs into the rice. After another 10 mins rice and boiled eggs are done.

Serve the rice in bowl or plate fie a single person then add the soup on top of rice. Peel the egg over ice cold water, then add the egg on the side of the rice and soup.

Enjoy!
RECIPE FACTS

Servings: No serving information available

Nutritional information per serving

No nutrition information available

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