Zippy Spanish Rice Soup
TOTAL TIME: Prep: 20 min. Cook: 4 hours
YIELD: 8 servings (2 quarts).
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 cornbread. —Marilyn Schetz, Cuyahoga Falls, Ohio
Ingredients
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1 pound lean ground beef (90% lean)
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1 medium onion, chopped
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3 cups water
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1 jar (16 ounces) salsa
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1 can (14-1/2 ounces) diced tomatoes, undrained
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1 jar (7 ounces) roasted sweet red peppers, drained and chopped
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1 can (4 ounces) chopped green chiles
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1 envelope taco seasoning
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1 tablespoon dried cilantro flakes
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1/2 cup uncooked converted rice
Directions
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1.
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
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2.
Transfer to a 4- or 5-qt. slow cooker. Add the water, salsa, tomatoes, red peppers, chiles, 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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