Creamy Spanish Rice Soup Recipes

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SPANISH CHICKEN AND RICE SOUP

Provided by Rachael Ray : Food Network

Time 2h5m

Yield 4 servings

Number Of Ingredients 20



Spanish Chicken and Rice Soup image

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.

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

SPANISH RICE SOUP

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



Spanish Rice Soup image

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.

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

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

Provided by Taste of Home

Categories     Lunch

Time 4h20m

Yield 8 servings (2 quarts).

Number Of Ingredients 10



Zippy Spanish Rice Soup image

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 :

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

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