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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
  • Total Time
    Prep: 20 min. Cook: 4 hours
  • Makes
    8 servings (2 quarts)


  • 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.

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  • missnewmarker
    Oct 2, 2014

    Hearty dish! I made a "few" changes. Sauted 5 cloves of garlic with the onions, in the hamburger drippings. 32oz beef broth instead of water, 2c brown rice & tomato sauce instead of diced tomatoes. Brought the liquids to boil before adding the rice. I don't buy taco seasoning. Used 1T chili powder & 1/2 tsp cumin. Added some canned corn too. Served it with sour cream & cayenne pepper powder, to pass. & a pan of corn bread. Big hit!

  • ottis_1
    Nov 9, 2011

    needs more rice. the rice kind of disapesars with just a 1/2 cup

  • mln63
    Oct 23, 2011

    No comment left