You may use either canned or homemade chicken broth but it must be a good quality and flavorful, as this soup is a clear broth.

1/2 gallon (8 cups) low sodium chicken broth
3 cloves garlic, minced
1 onion, chopped
3 red peppers, seed and cut into large bite-sized pieces
3 green peppers, seed and cut into large bite-sized pieces
1 cup rice, washed

Cover rice with broth and allow to soak while preparing vegetables.

Bring to a boil, stirring so rice won't stick. Reduce heat after 3 minutes. Add vegetables and 1/2 cup sherry, if desired. The longer this soup cooks (45 minutes to 1 hour) the more flavorful it becomes, but it shouldn't boil. Only steam should be wafting from the pot. If you have fresh parsley or herbs, they may be sprinkled over the top during the last 10 minutes.