Zippy Spanish Rice Soup Recipe

Zippy Spanish Rice Soup Recipe photo by Taste of Home

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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

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Zippy Spanish Rice Soup Recipe

Prep: 20 min. Cook: 4 hours

Yield: 8 Servings

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Ingredients

1 pound lean ground beef (90% lean)
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With Johnsonville Italian Sausage.
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1 medium onion, chopped
3 cups water
1 jar (16 ounces) salsa
1 can (14-1/2 ounces) diced tomatoes, undrained
1 jar (7 ounces) roasted sweet red peppers, drained and chopped
1 can (4 ounces) chopped green chilies
1 envelope taco seasoning
1 tablespoon dried cilantro flakes
1/2 cup uncooked converted rice

Directions

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. Yield: 8 servings (2 quarts).

Originally published as Zippy Spanish Rice Soup in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2009, p13