Well, I promised you a follow-up to that Spanish Rice recipe. And here it is! Turn leftover rice into a hearty and delicious soup. It is soooooo easy. I simply sautéed onions, celery, and garlic, and when softened, I added the rest of the ingredients- excluding the rice. The rice I dumped in a few minutes prior to serving. You know, since it was already cooked. The whole soup took about 30 minutes. It really is a one-pot meal, I had one bowl and I was stuffed. I can't recommend this recipe enough. Even the hubby (not the mightiest fan of Mexican food) gave the soup rave reviews. Phew. Cleared that hurdle!
So turn this...
Into this! Even leftover-haters will have to swallow their haterade for this soup :)
Plus- I noticed the soup had even more flavor the next day when I had it for lunch. Leftovers making great leftovers.
So what do you have on tap for the weekend? The hubby was supposed to have the weekend off. However, he got a call at 10:30 last night that he was going to be needed this weekend. Hard to turn down the overtime money. We were still awake, as the Ducks didn't play until 10:30 last night. I'm really loathing Oregon's decision to only play games at 7:30 Pacific time. Not cool Oregon, not cool at all. I'm glad I didn't stay up to watch the whole game, not a favorable result. Our loss to an unranked Arizona has me in a bit of sour mood this morning. Grrr.
The hubby's birthday is on Monday! I'm getting excited to make him a cake. I haven't been able to make a cake since the last family birthday. I'm curious what cake he'll choose, I'm secretly hoping he chooses Boston Cream Pie. I still feel like there's more work to be done in my mastery of that pastry. The hubby's sister's birthday is today though, so I'm headed out for a family day. We (minus the poor enslaved hubby) are meeting out for lunch, and then headed back to my sister-in-law's for cake and ice cream. I'm never one to turn down a restaurant meal, or cake and ice cream, so I'm ready. What I'm not ready for? It's supposed to be 38º tomorrow morning. Ick! The official start of fall weather is here. With the threat of an extremely nasty winter, I'm feeling bummed. Summer is gone.
On the bright side- I have a Pumpkin Cream Cheese Muffin recipe that is going to knock your socks off! Stay tuned for that recipe next week!
Have a great weekend friends!
Ingredients (serves 6-8):
1 tbsp olive oil
1 onion, chopped
3 stalks celery, chopped
3 garlic cloves, minced
5-6 medium size tomatoes, deseeded and chopped
2 cups corn kernels (I used frozen)
8 cups chicken broth
2 tbsp taco seasoning
2 cups Spanish Rice
2 tbsp cilantro, finely chopped
toppings: shredded cheddar cheese, sour cream, chopped romaine lettuce, and crumbled tortilla chips
1. Heat olive oil in a large stockpot over medium heat. When warm, add onion and celery. Sauté for 5-7 minutes, or until softened. Add garlic, and sauté for 30 seconds.
2. Add tomatoes through taco seasoning to pot. Bring to a boil, then lower to a simmer. Simmer for 10 minutes.
3. Add Spanish Rice and cilantro. Stir to combine. Heat for 1-2 minutes, or until rice is warm.
4. Remove from heat. Ladle soup into bowls, and top with desired toppings. Serve immediately.
|Recipe adapted from Never Enough Thyme.|