Puerto Rican Chicken Rice Soup

• 3 tbs olive oil
• 1 med onion, diced
• 1 med green bell pepper, diced
• 2 jalapeno peppers, seeded and diced
• 2 garlic cloves, minced
• 1 1/2 tsp garlic powder
• 1 1/2 tsp onion powder
• 1 1/2 tsp dried oregano
• 3/4 tsp salt
• 3/4 tsp ground black pepper
• 8 cups chicken stock
• 1 (15 oz.) can diced tomatoes, undrained
• 3/4 cup long grain white rice
• 1 rotisserie chicken, skin and bones removed and chopped into bite size pieces
• 1/2 cup ham, diced
• 1 cup frozen peas
• 1/2 cup chopped pimiento
• 1/2 cup chopped fresh parsley

Directions

1. Heat olive oil in a Dutch oven over medium-low heat. Add and cook onions, green peppers, jalapeno peppers, garlic, with garlic and onion powder, oregano, salt and pepper. Stir until tender but not browned.
2. Stir in the chicken stock, the diced tomatoes and rice. Bring to a boil, reduce the heat, cover and simmer until the rice is cooked, 20 to 25 minutes.
3. Stir in the chicken, ham, frozen peas, pimiento and parsley and simmer gently until peas are just cooked and chicken is warmed through.
4. Leftover soup will thicken up over time; just add more broth to thin it out.