turkey or chicken carcass
2 qts. water (or a little more if needed)
1 medium onion, chopped
1 crumbled bay leaf
1 1/2 tsp. salt
9 black peppercorns
1/2 c. uncooked rice
1 tsp. dried oregano
1/2 tsp. dried basil
1/4 tsp. dried thyme
1 8 oz. can jalapeno pinto beans (undrained)
1 15 oz. can garbanzo beans (undrained)
1 4 oz. can chopped green chile
1 tsp. dried parsley
1/2 of a dried red chile pod, seeds emptied out (optional)
grated Monterrey Jack cheese
Simmer poultry bones in water with next 4 ingredients for 1 hour.
Remove meat from bones to a plate to cool. Strain stock, removing
peppercorns and bay leaf pieces, and return stock to pot. Add the
onion from the strainer. Bring stock to a boil and add rice,
oregano, basil and thyme. Cover and simmer 20 minutes or until
rice is tender.
Add meat, along with undrained beans, chiles, and
parsley. Bring to a boil, then simmer 10 minutes or more. Remove
the red chile pod before serving.
Put grated cheese in bottom of soup bowls before adding the soup, or
top the soup with the cheese if you prefer.
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