Description
A comforting and versatile soup filled with rice, vegetables, and spices, perfect for chilly evenings or meal prep.
Ingredients
Scale
- 1 cup rice (white or brown; Basmati recommended)
- 4 cups vegetable broth
- 1 can diced tomatoes (14.5 oz)
- 1 cup cooked chicken (shredded, optional)
- 1 bell pepper (chopped)
- 1 onion (chopped)
- 2 cloves garlic (minced)
- 1 tsp cumin
- 1 tsp paprika
- Salt and pepper to taste
- 1 cup corn (frozen or canned)
- Fresh cilantro for garnish (optional)
Instructions
- Sauté the onion, bell pepper, and garlic in oil over medium heat for about 5 minutes.
- Add the cumin and paprika, cooking for another minute until fragrant.
- Add the diced tomatoes and vegetable broth; bring to a boil.
- Stir in the rice, reduce heat, and let simmer for 20-30 minutes or until rice is tender.
- Stir in shredded chicken and corn, cooking for an additional 5 minutes.
- Taste and adjust seasoning with salt and pepper.
- Cool and store in freezer-safe containers.
- To reheat, thaw and heat gently on the stove or microwave.
Notes
For a vegetarian version, omit the chicken or substitute with chickpeas. Adjust cooking time for brown rice to around 30 minutes.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Spanish
Nutrition
- Serving Size: 1 serving
- Calories: 225
- Sugar: 4g
- Sodium: 450mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 15mg