Time 4h20m Yield 8 servings (2 quarts). Number Of Ingredients 10 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.
Time 40m Number Of Ingredients 10 Steps:
In a vegetable cutting board chop the onion, red bell pepper and fresh parsley. Grab a large saucepan or pot and mix the crushed tomatoes, vegetable broth, bay leaf, salt, pepper and the chopped vegetables. Place the saucepan on the stove and bring to a boil at medium to high heat. Then simmer for 15 minutes at low heat. If you want a smoother soup now is the time to process it on a blender or mixer. Then add cooked rice and cook everything together in a medium to low heat. After that cook for 5 minutes and remove the bay leaf. Serve warm.
Time 25m Yield 8-10 serving(s) Number Of Ingredients 7 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.
Number Of Ingredients 13 Steps:
Heat a stock pot with a medium heat and add in 2 tbsp extra virgin olive oil After 2 minutes, add in 1 small onion finely diced, 1 carrot (peeled) finely chopped and 4 cloves garlic roughly chopped, mix with the olive oil, once the onion is translucent, about 3 minutes, add in 1 cup uncooked round rice, mix together and cook the rice for about 2 minutes while mixing continuously, then add in 1 1/4 cups canned chickpeas (drained & rinsed) and season with sea salt & black pepper, gently mix together, then add in 6 1/2 cups vegetable broth, 1/4 tsp saffron threads and 1 sprig fresh rosemary, raise the heat to a high heat, mix together and bring to a boil, then place a lid on the stock pot and lower the heat to a low-medium While the soup is cooking, make the hardboiled eggs, add in 2 eggs into a sauce pan, fill with cold water, about 1/2 inch (1.25 cm) above the eggs and heat with a high heat, once it comes to a boil, place a lid on the sauce pan and turn off the heat, let the eggs sit there between 11 to 12 minutes to get perfectly hardboiled eggs After simmering the soup for 18 minutes with the lid on, the rice should be perfectly cooked, remove the stock pot from the heat Transfer the soup into shallow bowls, top off each one with the hardboiled eggs (roughly chopped) and a generous portion of finely chopped parsley, serve at once, enjoy!
Time 3h5m Yield 10 Number Of Ingredients 18 Steps:
Place turkey carcass pieces into a large soup pot and cover with cold water. Stir in onion, celery leaves, and bay leaves, bring to a boil, and reduce heat to medium-low. Simmer for 2 hours. Strain broth and pour back into soup pot. Pick turkey meat from the carcass and chop meat into bite-size pieces. Heat butter in a skillet; cook and stir carrots and celery until tender, about 8 minutes. Stir carrots, celery, stewed tomatoes with juice, rice, green beans, chicken bouillon cubes, marjoram, thyme, rosemary, ginger, cayenne pepper, salt, and black pepper into broth. Mix in chopped turkey meat. Bring soup back to a boil, reduce heat to low, and simmer until rice is tender, 30 to 35 minutes. Remove and discard rosemary sprigs; stir corn into soup. Adjust salt, cayenne pepper, and black pepper to taste. Lay a paper towel on top of soup to absorb excess oil, if desired.
Time 25m Yield 6 serving(s) Number Of Ingredients 11 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.
More about “zippy spanish rice soup recipes”
Time 3h5m Yield 10 Number Of Ingredients 18 Steps:
Place turkey carcass pieces into a large soup pot and cover with cold water. Stir in onion, celery leaves, and bay leaves, bring to a boil, and reduce heat to medium-low. Simmer for 2 hours. Strain broth and pour back into soup pot. Pick turkey meat from the carcass and chop meat into bite-size pieces. Heat butter in a skillet; cook and stir carrots and celery until tender, about 8 minutes. Stir carrots, celery, stewed tomatoes with juice, rice, green beans, chicken bouillon cubes, marjoram, thyme, rosemary, ginger, cayenne pepper, salt, and black pepper into broth. Mix in chopped turkey meat. Bring soup back to a boil, reduce heat to low, and simmer until rice is tender, 30 to 35 minutes. Remove and discard rosemary sprigs; stir corn into soup. Adjust salt, cayenne pepper, and black pepper to taste. Lay a paper towel on top of soup to absorb excess oil, if desired.
