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.

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

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
• 0 to taste salt
• 0 to taste black pepper
• 4 for serving lemon wedges

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the diced onion and sauté for 3-4 minutes, until softened.

Step 3

Stir in the minced garlic, red bell pepper, green bell pepper, and carrots. Cook for an additional 5 minutes, stirring occasionally.

Step 4

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.

Step 5

Add the canned diced tomatoes (with their juices) to the pot and mix thoroughly.

Step 6

Pour in the chicken or vegetable broth and bring to a simmer.

Step 7

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.

Step 8

If using cooked shredded chicken, stir it into the soup during the last 5 minutes of cooking to heat through.

Step 9

Season the soup with salt and black pepper to taste.

Step 10

Serve hot, garnished with fresh parsley, and provide lemon wedges on the side for a bright, fresh touch.

Nutrition Facts

Serving size	(2933.9g)

Amount per serving	% Daily Value*
Calories	1401.7

Total Fat 55.0g	0%
Saturated Fat 10.4g	0%
Polyunsaturated Fat 6.4g
Cholesterol 211.0mg	0%
Sodium 4029.9mg	0%
Total Carbohydrate 125.6g	0%
Dietary Fiber 23.1g	0%
Total Sugars 33.6g
Protein 94.3g	0%

Vitamin D 0IU	0%
Calcium 404.2mg	0%
Iron 13.4mg	0%
Potassium 3258.2mg	0%

*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.

Source of Calories

Fat: 36.0%

Protein: 27.4%

Carbs: 36.5%