Creamy Spanish Rice Soup Recipes

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SPANISH CHICKEN AND RICE SOUP



Spanish Chicken and Rice Soup image

Provided by Rachael Ray : Food Network

Time 2h5m

Yield 4 servings

Number Of Ingredients 20

2 tablespoons butter
1/4 cup broken vermicelli or thin spaghetti, 1 inch pieces
1/2 cup long-grain white rice
1 quart chicken stock
2 pieces boneless, skinless chicken breast, rinsed
1 small white or yellow onion, peeled and halved
2 tablespoons fresh flat-leaf parsley leaves, finely chopped
2 fresh bay leaves
1 tablespoon extra-virgin olive oil
5 ounces Spanish chorizo, chopped or crumbled, casing removed (recommended: Gaspar's or Trois Petit Cochons)
1 large Spanish yellow onion, chopped
2 carrots, peeled and chopped
Few ribs celery from the heart, chopped
1 red chile pepper, thinly sliced
4 cloves garlic, chopped or very thinly sliced
1/4 to 1/3 cup diced piquillo pepper or drained pimiento peppers
Salt and freshly ground black pepper
Pinch saffron threads (about 20)
1 1/2 teaspoons smoked sweet or sweet paprika
1 (15-ounce) can fire-roasted diced or crushed tomatoes or 1 (15-ounce) can diced tomatoes with green chilies

Steps:

  • Place the butter in a small pot over medium heat. Melt the butter and toast the pasta 2 to 3 minutes or until golden in color, add the rice and stir to coat. Add 1 cup stock to the pot and bring the mixture to a bubble, reduce the heat to low, cover the pot and cook 15 minutes. Stir in parsley; turn off the heat and cover. Let stand to cool. Fluff the rice with a fork then place in container and store in the refrigerator.
  • Meanwhile, place the rinsed trimmed chicken pieces in a shallow pan with the onion and bay leaves and cover with just enough water to come up to the top of the chicken, bring the mixture to a boil and reduce the heat to a simmer and gently poach to cook through, about 12 to 15 minutes. Place the chicken in a bowl and shred the meat with 2 forks. Reserve the stock.
  • While the chicken poaches start the soup by heating a Dutch oven over medium-high heat with a turn of the pan extra-virgin olive oil, add the chorizo and brown a couple of minutes. Add the onions, carrot, celery, chile, garlic, and piquillos to the pot and season with a little salt and some black pepper. Cook for 7 to 8 minutes to soften, then stir in the saffron threads and paprika to combine. Strain the chicken cooking liquids, about 2 cups, into the pot then add 3 cups stock-in-a-box, chicken, chorizo, and tomatoes. Bring the soup to a bubble, simmer a few minutes to combine flavors then cool completely, cover and place in the refrigerator for make-ahead meal.
  • To reheat and serve, place the soup over medium to medium-high heat covered, stirring occasionally until heated through. Add the rice to the soup and return the soup to a bubble. Serve in shallow bowls.

CREAMY CHICKEN RICE SOUP



Creamy Chicken Rice Soup image

I came up with this creamy chicken rice soup recipe while making some adjustments to a favorite stovetop chicken casserole. We like this soup for lunch with a crisp roll and fresh fruit. -Janice Mitchell, Aurora, Colorado

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings (1-1/4 qt.).

Number Of Ingredients 12

1 tablespoon canola oil
1 medium carrot, chopped
1 celery rib, chopped
1/2 cup chopped onion
1/2 teaspoon minced garlic
1/3 cup uncooked long grain rice
3/4 teaspoon dried basil
1/4 teaspoon pepper
2 cans (14-1/2 ounces each) reduced-sodium chicken broth
3 tablespoons all-purpose flour
1 can (5 ounces) evaporated milk
2 cups cubed cooked chicken breast

Steps:

  • In a large saucepan, heat oil over medium-high heat; saute carrot, celery and onion until tender. Add garlic; cook and stir 1 minute. Stir in rice, seasonings and broth; bring to a boil. Reduce heat; simmer, covered, until rice is tender, about 15 minutes., Mix flour and milk until smooth; stir into soup. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in chicken; heat through.

Nutrition Facts : Calories 312 calories, Fat 9g fat (3g saturated fat), Cholesterol 71mg cholesterol, Sodium 699mg sodium, Carbohydrate 26g carbohydrate (6g sugars, Fiber 1g fiber), Protein 29g protein. Diabetic Exchanges

SPANISH RICE SOUP



Spanish Rice Soup image

I found this recipe several years ago in a cookbook published by my church. It has been a family favorite for years.

Provided by SharleneW

Categories     Meat

Time 25m

Yield 6 serving(s)

Number Of Ingredients 11

1 lb lean ground beef
4 cups water
1 (28 ounce) can tomatoes, cut up
1 cup chopped celery
1/2 cup rice
1/4 cup green bell peppers or 1/4 cup mild green chili
1 package onion soup mix (I use Liptons)
1 beef bouillon cube
1/2 teaspoon salt
1/2 teaspoon dried basil
6 dashes hot pepper sauce

Steps:

  • In large saucepan or Dutch oven, cook ground beef until browned.
  • Drain off fat.
  • Stir in water, UNDRAINED tomatoes, celery, UNCOOKED rice, green pepper, soup mix, bouillon cube, salt, basil and hot pepper sauce.
  • Bring to boil.
  • Reduce heat to low.
  • Cover and simmer about 20 minutes or until rice is tender, stirring occasionally.

SPANISH RICE SOUP



Spanish Rice Soup image

Got an extra box of Spanish Rice in the pantry? This is a good way to use it up. I think I like this soup more than the spanish rice by itself. You could use more meat if you like or vary the water/beef bouillon content. You could substitute beef broth instead of the cubes too. I use the cubes because I always have them on hand.

Provided by Laura O.

Categories     Mexican

Time 25m

Yield 8-10 serving(s)

Number Of Ingredients 7

1/2 lb round steak
2 tablespoons butter or 2 tablespoons margarine
1 garlic clove, minced
1 (6 7/8 ounce) box Spanish rice mix
8 cups water
8 beef bouillon cubes
1 (14 1/2 ounce) can diced tomatoes, undrained

Steps:

  • Cut round steak into small cubes (I make mine 1/2 inch or less).
  • In dutch oven, cook beef and garlic in butter over medium heat until no longer pink.
  • Lightly process can of tomatoes in food processor until chunks are smaller and the consistency is a little more saucy without being completely tomato sauce.
  • Add tomatoes, water, bouillon cubes, and entire contents of Spanish Rice mix to meat and garlic in dutch oven.
  • Cover tightly and simmer over low heat 15-20 minutes, stirring occasionally.

CREAMY SPANISH RICE SOUP



Creamy Spanish Rice Soup image

This recipe is made from ingredients I had on hand when my husband requested soup. I started with Spanish rice mix and went from there. He loved it! I served it with cheese bread.

Provided by Marcia Smit VanDyken

Categories     Vegetable Soup

Time 45m

Yield 12

Number Of Ingredients 12

3 tablespoons olive oil
1 pound bulk pork sausage
1 green bell pepper, chopped
1 onion, chopped
1 (14.5 ounce) can diced tomatoes and green chilies, undrained
1 (14 ounce) can condensed beef broth
3 ½ cups water
1 (10.75 ounce) can tomato soup
1 box Spanish rice mix (such as Old El Paso®)
1 (8 ounce) package cream cheese
½ cup shredded Colby-Jack cheese, or more to taste
1 (10 ounce) bag tortilla chips

Steps:

  • Heat olive oil in a large pan over medium heat. Cook and stir sausage, green bell pepper, and onion in the hot oil, breaking the sausage into small pieces, until sausage is browned, about 10 minutes.
  • Stir diced tomatoes with green chilies, beef broth, water, tomato soup, and Spanish rice mix into sausage mixture; bring to a boil, reduce heat, and simmer until rice is tender, 20 to 25 minutes. Stir cream cheese into soup until cheese melts, 3 to 5 minutes. Serve garnished with Colby-Jack cheese and a handful of tortilla chips.

Nutrition Facts : Calories 422.5 calories, Carbohydrate 36.3 g, Cholesterol 47.6 mg, Fat 26.1 g, Fiber 2.5 g, Protein 12.1 g, SaturatedFat 9.4 g, Sodium 1133.6 mg, Sugar 3.2 g

CREAMY SPANISH RICE SOUP



Creamy Spanish Rice Soup image

This recipe is made from ingredients I had on hand when my husband requested soup. I started with Spanish rice mix and went from there. He loved it! I served it with cheese bread.

Provided by Marcia Smit VanDyken

Categories     Vegetable Soup

Time 45m

Yield 12

Number Of Ingredients 12

3 tablespoons olive oil
1 pound bulk pork sausage
1 green bell pepper, chopped
1 onion, chopped
1 (14.5 ounce) can diced tomatoes and green chilies, undrained
1 (14 ounce) can condensed beef broth
3 ½ cups water
1 (10.75 ounce) can tomato soup
1 box Spanish rice mix (such as Old El Paso®)
1 (8 ounce) package cream cheese
½ cup shredded Colby-Jack cheese, or more to taste
1 (10 ounce) bag tortilla chips

Steps:

  • Heat olive oil in a large pan over medium heat. Cook and stir sausage, green bell pepper, and onion in the hot oil, breaking the sausage into small pieces, until sausage is browned, about 10 minutes.
  • Stir diced tomatoes with green chilies, beef broth, water, tomato soup, and Spanish rice mix into sausage mixture; bring to a boil, reduce heat, and simmer until rice is tender, 20 to 25 minutes. Stir cream cheese into soup until cheese melts, 3 to 5 minutes. Serve garnished with Colby-Jack cheese and a handful of tortilla chips.

Nutrition Facts : Calories 422.5 calories, Carbohydrate 36.3 g, Cholesterol 47.6 mg, Fat 26.1 g, Fiber 2.5 g, Protein 12.1 g, SaturatedFat 9.4 g, Sodium 1133.6 mg, Sugar 3.2 g

ZIPPY SPANISH RICE SOUP



Zippy Spanish Rice Soup image

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

Provided by Taste of Home

Categories     Lunch

Time 4h20m

Yield 8 servings (2 quarts).

Number Of Ingredients 10

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

Steps:

  • 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.

Nutrition Facts :

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