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Zippy Spanish Rice Soup

 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
8 ServingsPrep: 20 min. Cook: 4 hours

Ingredients

  • 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

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).