EASY SPANISH RICE SOUP RECIPE
The Spanish rice soup has been present in the south of Spain for hundreds of years since most of the main ingredients of the recipe arrived in the country after the colonization of America. This soup quickly rose to popularity as its high rice content filled people with the energy they needed to cope with cold winter days.
Provided by Paulina
Categories Soup Recipes
Time 40m
Number Of Ingredients 10
Steps:
- In a vegetable cutting board chop the onion, red bell pepper and fresh parsley.
- Grab a large saucepan or pot and mix the crushed tomatoes, vegetable broth, bay leaf, salt, pepper and the chopped vegetables.
- Place the saucepan on the stove and bring to a boil at medium to high heat. Then simmer for 15 minutes at low heat. If you want a smoother soup now is the time to process it on a blender or mixer.
- Then add cooked rice and cook everything together in a medium to low heat.
- After that cook for 5 minutes and remove the bay leaf. Serve warm.
Nutrition Facts : Calories 84 calories, Carbohydrate 15 grams carbohydrates, Cholesterol 2 milligrams cholesterol, Fat 1 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 505 milligrams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat
ZIPPY SPANISH RICE SOUP
I created this recipe after ruining a dinner of Spanish rice. I tried to salvage the dish by adding more water, cilantro and green chiles. It was a hit with the whole family. It's hearty enough to be a main meal with the addition of a garden salad and some corn bread.-Marilyn Schetz, Cuyahoga Falls, Ohio
Provided by Taste of Home
Categories Lunch
Time 4h20m
Yield 8 servings (2 quarts).
Number Of Ingredients 10
Steps:
- In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain., Transfer to a 4- or 5-qt. slow cooker. Add the water, salsa, tomatoes, red peppers, chilies, taco seasoning and cilantro. Stir in rice. Cover and cook on low for 4-5 hours or until rice is tender.
Nutrition Facts :
CREAMY SPANISH RICE
This is a nice change from your standard potatoes or plain rice...My family members tried this and went back for seconds! They said it was like eating nachos!
Provided by Diane M.
Categories Rice Sides
Time 1h
Number Of Ingredients 11
Steps:
- 1. Melt butter in lg. saucepan. add rice and onion and brown, approx. 6 mins. stirring constantly. Preheat oven to 350 degrees and grease a 9x13 glass pan.
- 2. Add seasoning packet, tomatoes, chiles, and water. Bring to a boil. Cover, reduce heat and cook until liquid is aborbed and rice is tender, about 20 mins.
- 3. Add soup, sour cream and half of cheese, stir to mix and spoon into glass pan. Sprinkle remaining cheese and crushed tortilla chips on top. Bake uncovered for approx. 20-25 mins or until hot and bubbly.
- 4. (the chipotle tabasco can be added with the soup and sour cream or just let people sprinkle on afterwards according to individual tastes.)
SPANISH RICE SOUP
I found this recipe several years ago in a cookbook published by my church. It has been a family favorite for years.
Provided by SharleneW
Categories Meat
Time 25m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In large saucepan or Dutch oven, cook ground beef until browned.
- Drain off fat.
- Stir in water, UNDRAINED tomatoes, celery, UNCOOKED rice, green pepper, soup mix, bouillon cube, salt, basil and hot pepper sauce.
- Bring to boil.
- Reduce heat to low.
- Cover and simmer about 20 minutes or until rice is tender, stirring occasionally.
CREAM OF WILD RICE SOUP
Tender cubes of chicken, fresh vegetables and wild rice make this soup hearty enough for a meal. You can't beat the down-home comfort of a warm bowlful. I like to serve it with whole wheat rolls. -J. Beatrice Hintz, Neenah, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 12
Steps:
- In a large saucepan, saute the onion, carrot and celery in butter until tender. Stir in flour until blended. Gradually add broth. Stir in the rice, chicken, salt and pepper. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. stir in milk; cook 3-5 minutes longer. Garnish with chives.
Nutrition Facts : Calories 176 calories, Fat 5g fat (3g saturated fat), Cholesterol 24mg cholesterol, Sodium 600mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 2g fiber), Protein 11g protein. Diabetic Exchanges
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