Sizzling Rice Soup

Cook rice according to package directions.

Spread on a greased 15-in. x 10-in. x 1-in. baking pan.

Bake at 325° for 2 hours or until dried and browned, stirring occasionally; set aside.

In a large soup kettle or Dutch oven, combine the broth, chicken, mushrooms, onions, bamboo shoots, water chestnuts, bouillon and garlic powder. Bring to a boil. Reduce heat; cover and simmer for 1 hour.

Add peas; cook for 15 minutes. Just before serving, heat oil in a skillet. Fry rice in hot oil until it is slightly puffed. Ladle soup into serving bowls. Immediately spoon some hot rice into each bowl and it will sizzle.