Spanish Rice Soup

Name: Spanish Rice Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 1/2 c. water; 1 (12 oz.) can tomato juice; 1/3 c. brown rice; 2 c. chopped celery; 2 carrots, cut in 1-inch pieces; 1 onion, chopped; 2 garlic cloves, minced; 1/2 red bell pepper, diced; 1/2 c. green bell pepper, diced; 1 tsp. chili powder; 1 tsp. cumin; 1 (4 oz.) can green chilies, diced; 3 lb. can tomatoes

Eats Now Editorial Team · 280 kcal · Soups & Stews

Jump to Recipe

Spanish Rice Soup – a delicious recipe with water, tomato juice, brown rice, celery, carrots, onion. Easy to follow and perfect for any occasion.

Serves 4 Soups & Stews

Servings: persons

5 1/2 c. water
1 (12 oz.) can tomato juice
1/3 c. brown rice
2 c. chopped celery
2 carrots, cut in 1-inch pieces
1 onion, chopped
2 garlic cloves, minced
1/2 red bell pepper, diced
1/2 c. green bell pepper, diced
1 tsp. chili powder
1 tsp. cumin
1 (4 oz.) can green chilies, diced
3 lb. can tomatoes

1
In a 5 to 6-quart pot, bring water, tomato juice, rice, celery, carrots, onion and garlic to a boil.
2
Cover.
3
Reduce heat and simmer 30 minutes.
4
Check occasionally to make sure there is enough liquid and add as needed, since rice absorbs liquid as it cooks.
5
Add remaining ingredients and simmer 25 minutes more or until rice is tender.

280

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

Thank you — your rating has been saved!

Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 5 1/2 c. water, 1 (12 oz.) can tomato juice, 1/3 c. brown rice, 2 c. chopped celery, and more.

Yes, Spanish Rice Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
280 kcal
Category
Soups & Stews

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

Related Recipes

Summer Bean Stew
Beef Wellington (Gourmet Mag) Recipe
Sopa Seca "Dry" Soup
Avocado Soup with Poblano Peppers and Cheese

Eats Now

Home Sitemap About Us Contact Privacy Policy Imprint

We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising. Privacy Policy