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 :
HAMBURGER SPANISH RICE SOUP
This soup is made with 4 cups of the leftover Hamburger Spanish Rice With Bacon, a recipe that I had posted on this site. - http://www.justapinch.com/recipes/main-course/main-course-beef/hamburger-spanish-rice-with-bacon.html - After hubby and I eat a serving of the hot dish, sometimes I'll make soup with the remaining dish.
Provided by Cindi M Bauer
Categories Other Soups
Number Of Ingredients 8
Steps:
- 1. First, you'll need to cook the frozen mixed vegetables according to package directions. (I cook mine in the microwave along with 2 tablespoons of water for 3-4 minutes on high, then stir the vegetables, place them back in the microwave to cook for 2 more minutes, and then let them set while preparing the soup.) Note: My vegetables were cooked in a 900 watt microwave oven.
- 2. To prepare the soup: In a large pot, add the 4 cups of leftover Spanish Rice With Bacon, along with the broth, canned diced tomatoes, tomato sauce, Italian seasoning, salt, and pepper.
- 3. Drain the cooked vegetables, then add them to the pot.
- 4. Cook the soup (uncovered) over medium low heat for about 20 minutes, or until the vegetables are tender, and the soup is heated through. Be sure to stir the soup occasionally.
- 5. Ladle the soup into bowls and serve.
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.
SPANISH CHICKEN AND RICE SOUP
Provided by Rachael Ray : Food Network
Time 2h5m
Yield 4 servings
Number Of Ingredients 20
Steps:
- Place the butter in a small pot over medium heat. Melt the butter and toast the pasta 2 to 3 minutes or until golden in color, add the rice and stir to coat. Add 1 cup stock to the pot and bring the mixture to a bubble, reduce the heat to low, cover the pot and cook 15 minutes. Stir in parsley; turn off the heat and cover. Let stand to cool. Fluff the rice with a fork then place in container and store in the refrigerator.
- Meanwhile, place the rinsed trimmed chicken pieces in a shallow pan with the onion and bay leaves and cover with just enough water to come up to the top of the chicken, bring the mixture to a boil and reduce the heat to a simmer and gently poach to cook through, about 12 to 15 minutes. Place the chicken in a bowl and shred the meat with 2 forks. Reserve the stock.
- While the chicken poaches start the soup by heating a Dutch oven over medium-high heat with a turn of the pan extra-virgin olive oil, add the chorizo and brown a couple of minutes. Add the onions, carrot, celery, chile, garlic, and piquillos to the pot and season with a little salt and some black pepper. Cook for 7 to 8 minutes to soften, then stir in the saffron threads and paprika to combine. Strain the chicken cooking liquids, about 2 cups, into the pot then add 3 cups stock-in-a-box, chicken, chorizo, and tomatoes. Bring the soup to a bubble, simmer a few minutes to combine flavors then cool completely, cover and place in the refrigerator for make-ahead meal.
- To reheat and serve, place the soup over medium to medium-high heat covered, stirring occasionally until heated through. Add the rice to the soup and return the soup to a bubble. Serve in shallow bowls.
SPANISH RICE SOUP
Got an extra box of Spanish Rice in the pantry? This is a good way to use it up. I think I like this soup more than the spanish rice by itself. You could use more meat if you like or vary the water/beef bouillon content. You could substitute beef broth instead of the cubes too. I use the cubes because I always have them on hand.
Provided by Laura O.
Categories Mexican
Time 25m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Cut round steak into small cubes (I make mine 1/2 inch or less).
- In dutch oven, cook beef and garlic in butter over medium heat until no longer pink.
- Lightly process can of tomatoes in food processor until chunks are smaller and the consistency is a little more saucy without being completely tomato sauce.
- Add tomatoes, water, bouillon cubes, and entire contents of Spanish Rice mix to meat and garlic in dutch oven.
- Cover tightly and simmer over low heat 15-20 minutes, stirring occasionally.
CHICKEN & SPANISH RICE SOUP
This is a tortilla soup without tortillas! I have tried tortilla soup after tortilla soup and while they have all been good, none of them were exactly what I crave in a soup! So on a Monday night after baseball practice I pulled this recipe out of my head and to my surprise it's destined to be my favorite of all time. The Sofrito Sauce is a common Spanish rice ingredient and is found in the Spanish food aisle of most grocery stores. Goya is the brand I used. I also recommend using Tostitos Cantina Roasted Garlic Salsa! It's amazing! Serve this topped with fried tortilla strips, cilantro, avocado, sharp cheddar cheese, or any other sort of common tortilla soup topping!
Provided by equine_woman
Categories Chicken Breast
Time 50m
Yield 8 Cups, 6 serving(s)
Number Of Ingredients 11
Steps:
- 1. Dice onions and sauté in soup pan in 1 tsp oil until soft (about 3 minutes).
- 2. Add Chicken Broth, water, salsa, Sofrito Sauce, garlic salt, red pepper flakes, and cumin. Bring to a boil.
- 3. Cut chicken into small pieces (or use shredded), season with Tony Chachere's More Spice, add to simmering soup and cook until chicken is done (About 15 minutes).
- 4. Add Rice when Chicken is cooked through, bring back up to a boil, reduce heat and cover, simmer for 15 more minutes.
- 5. Serve with your choice of tortilla chips, cilantro, sharp cheddar, avocado, etc.
Nutrition Facts : Calories 190.1, Fat 9, SaturatedFat 2.4, Cholesterol 48.4, Sodium 807.8, Carbohydrate 6.7, Fiber 1.4, Sugar 3, Protein 20.2
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