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Zippy Spanish Rice Soup Recipe

Zippy Spanish Rice Soup Recipe

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
TOTAL TIME: Prep: 20 min. Cook: 4 hours YIELD:8 servings

Ingredients

  • 1 pound ground beef
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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

  • 1. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
  • 2. 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).