Spanish Rice Soup
Warm up with a comforting bowl of Spanish Rice Soup, a wholesome and hearty dish packed with vibrant flavors and nourishing ingredients. This one-pot recipe comes to life with a medley of sautéed vegetables, aromatic spices like paprika and cumin, and tender long-grain white rice simmered in a savory broth. Perfectly adaptable, this soup can be made vegetarian or enriched with shredded chicken for added protein. A final garnish of fresh parsley and a squeeze of lemon adds a zesty, fresh finish. With minimal prep and just 30 minutes of cooking time, this easy Spanish Rice Soup is an ideal weeknight dinner that’s bursting with bold, comforting flavors.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 1 large, diced red bell pepper
- 1 large, diced green bell pepper
- 2 medium, sliced carrots
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 0.25 teaspoons cayenne pepper
- 14.5 ounces canned diced tomatoes
- 6 cups low-sodium chicken or vegetable broth
- 1 cup long-grain white rice
- 1 cup cooked shredded chicken (optional)
- 2 tablespoons, chopped fresh parsley
- to taste salt
- to taste black pepper
- 4 for serving lemon wedges
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 3-4 minutes, until softened.
Stir in the minced garlic, red bell pepper, green bell pepper, and carrots. Cook for an additional 5 minutes, stirring occasionally.
Sprinkle the paprika, ground cumin, dried oregano, and cayenne pepper over the vegetables. Stir well to coat the vegetables in the spices and cook for 1-2 more minutes until fragrant.
Add the canned diced tomatoes (with their juices) to the pot and mix thoroughly.
Pour in the chicken or vegetable broth and bring to a simmer.
Add the long-grain white rice to the pot, reduce the heat to medium-low, and cover. Allow the soup to simmer for about 15-20 minutes, or until the rice is tender.
If using cooked shredded chicken, stir it into the soup during the last 5 minutes of cooking to heat through.
Season the soup with salt and black pepper to taste.
Serve hot, garnished with fresh parsley, and provide lemon wedges on the side for a bright, fresh touch.
Nutrition Facts
Calories |
1402 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.0 g | 71% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 211 mg | 70% | |
| Sodium | 4030 mg | 175% | |
| Total Carbohydrate | 125.6 g | 46% | |
| Dietary Fiber | 23.1 g | 82% | |
| Total Sugars | 33.6 g | ||
| Protein | 94.3 g | 189% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 404 mg | 31% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 3258 mg | 69% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
