1\/3 C. finely chopped fresh cilantro
\n1\/4 C. low-fat sour cream
\n2 tsp. 2% low-fat milk
\n1\/2 tsp. salt
\n1 1\/2 lb. red bell peppers (3 large), roasted and peeled
\n2 tsp. olive oil
\n2 C. chopped onion
\n1\/2 C. chopped carrot
\n1 T. tomato paste
\n1\/2 tsp. ground cumin
\n1\/4 tsp. chili powder
\nDash of ground red pepper
\n2 garlic cloves, minced
\n3\/4 C. cooked long-grain rice
\n1\/2 C. water
\n2 (10 1\/2-oz.) cans low-salt chicken broth
\n1\/2 C. 2% low-fat milk
\n1\/4 tsp. salt
\n1\/8 tsp. black pepper<\/p>\n
Combine first 4 ingredients in a small bowl; stir well, and set aside. Chop bell peppers; set aside. Heat oil in a Dutch oven over medium heat. Add onion and carrot; saut\u00e9 8 minutes or until vegetables are lightly browned. Stir in bell peppers, tomato paste, and next 4 ingredients (tomato paste through garlic); cook 5 minutes, stirring frequently. Stir in rice, water, and broth, scraping skillet to loosen browned bits. Bring to a boil; partially cover, reduce heat, and simmer for 15 minutes. Place broth mixture in a food processor; process until smooth. Return puree to pan, and stir in 1\/2 C. milk, 1\/4 tsp. salt, and black pepper. Cook over medium heat until thoroughly heated (do not boil). Ladle bisque into bowls; top with sour cream mixture.<\/p>\n
Yield: 5 servings
\nServing size: 1 C. bisque and 2 tsp. sour cream mixture<\/p>\n
Calories: 167
\nFat: 5.4g
\nFiber: 4.3g<\/p>\n","protected":false},"excerpt":{"rendered":"
1\/3 C. finely chopped fresh cilantro 1\/4 C. low-fat sour cream 2 tsp. 2% low-fat milk 1\/2 tsp. salt 1 1\/2 lb. red bell peppers (3 large), roasted and peeled 2 tsp. olive oil 2 C. chopped onion 1\/2 C. chopped carrot 1 T. tomato paste 1\/2 tsp. ground cumin 1\/4 tsp. chili powder Dash of ground red pepper 2 garlic cloves, minced 3\/4 C. cooked long-grain rice 1\/2 C. water 2 (10 1\/2-oz.) cans low-salt chicken broth 1\/2 C….<\/p>\n