Meals Matter

"Spanish Rice" Soup

Contributed By: DCC
Maureen Bligh

No added fat, and it's still a delicious soup.

Ingredients

2 cup Water

3/4 cup Raw brown rice

2 cup Chopped celery

2 Carrots, sliced

1 Onion, chopped

2 cloves Garlic, chopped

1 Red or green bell pepper, chopped

3 One-pound cans of tomatoes,

Juice included, pureed with 2cups

Water

1 4oz. Cans mild green chiles,

Chopped

2 tbsp Paprika

2 1/2 tsp Ground cumin

1 tsp Chili powder(more to taste)

Preparation

In a five or six quart pot, bring rice, celery, carrots, onion, garlic and 1 Tbsp paprika to a boil. Cover, reduce heat, and simmer 30 minutes. Check occasionally to make sure there's enough water, and replenish as necessary. Add remaining ingredients and simmer 15 minutes, or until rice is completely tender.

Recipe Comments

Commented by: nawitmal

I added boiled/ shredded chicken, for my non-vegetarian family, and we loved this soup as much as spilsiwel! Good stuff! Thanks for the recipe.

 

Commented by: spilsiwel

This is really good. My vegetarian kids love it too. Put some tortilla chips, shredded montery jack cheese, and sour cream on the top, yummy!

 

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Recipe Details

Total Preparation Time: Less than 15 minutes
Ingredients: Soups & Stews
Actual Cooking Time: 45 minutes
Number of Servings: 6
Origin: American
Special Features: Make Ahead
Vegetarian
Nutrition Content: Low Fat
High Fiber

Nutrient Information

Calories: 138
Total Fat: 1.4 g
Saturated Fat: 0 g
Polyunsaturated Fat: 0 g
Carbohydrates: 29 g
Protein: 3.7 g
Sodium: 131 mg
Fiber: 4.6 g