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
- 1 pound lean ground beef (90% lean)
- 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
- 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
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