Recipe by Marcia V.
"This recipe is made from ingredients I had on hand when my husband requested soup. I started with Spanish rice mix and went from there. He loved it! I served it with cheese bread."
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bulk pork sausage
green bell pepper, chopped
1 (14.5 ounce) can
diced tomatoes and green chilies, undrained
1 (14 ounce) can
condensed beef broth
3 1/2 cups
1 (10.75 ounce) can
box Spanish rice mix (such as Old El Paso®)
1 (8 ounce) package
shredded Colby-Jack cheese, or more to taste
1 (10 ounce) bag
Made this for a family gathering and I went back for seconds and was robbed. I did use the Rotel Diced Tomatoes with Habanero just because I like things a bit more spicy, it was fine though.
This was an AWESOME recipe. I cook for church food ministry and this was loved by all who tried it while it was cooking in the kitchen!!! Even loved by one who is not a soup lover like me.
Great job Marcia.
This was WONDERFUL. I made it with spicy CHICKEN sausage. Less greasy/fatty. Will make this again and again.
* Percent Daily Values are based on a 2,000 calorie diet.
Creamy Spanish Rice Soup
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 235
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