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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


  • 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


  • 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).

Nutritional Facts

1 cup: 190 calories, 4g fat (2g saturated fat), 28mg cholesterol, 879mg sodium, 22g carbohydrate (6g sugars, 2g fiber), 12g protein.

Reviews for Zippy Spanish Rice Soup

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Reviewed 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!"

Reviewed Nov. 9, 2011

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

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