Okay, it’s confession time (because I said so). I’ll go first: I can’t make rice to save my life. Embarrassing, right?! I’m here all like ‘I have a food blog and you should make my stuff’ but then in reality, I can’t even make rice. I’m tellin’ ya – I’ve tried it all. Rinsing it a bajillion times. Using a rice cooker. Rinsing it a bajillion times AND using a rice cooker. Using different kinds of rice. It always turns out sticky. Can somebody please tell me what I’m doing wrong?! Thank you. Confession time over.
Even though I can’t cook rice it doesn’t mean I don’t like rice. I love rice! But with my less than stellar track record of cooking rice, I decided to try rice in soup. Bingo. Somehow it just worked for me. I am always a fan of tex-mex ingredients, so I loved the flavors of the cumin, chili powder, and oregano in this soup, especially combined with corn, onions, green chiles and bell peppers. Then of course, the chicken and rice, all together for one delicious soup.
I topped mine with cheese, sour cream, and chopped cilantro, but I’m thinking sliced avocado and tortilla chips would be delicious too. This soup is super quick to throw together (especially if you use rotisserie chicken) and would make for a really great quick, weeknight dinner.
- 2 tbsp olive oil
- 1 white onion diced
- 1 red bell pepper diced
- 2 cloves garlic minced
- 1 can diced green chiles
- 2 cups shredded cooked chicken breasts
- 1 tsp dried oregano
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp salt
- 1/2 cup white rice uncooked, rinsed well with cold water
- 4 cups chicken broth
- 1 cup salsa
- 1 cup frozen corn
- 1-2 cups water
- shredded cheddar cheese
- sour cream
- tortilla chips
- In large pot, heat olive oil over medium-high heat.
- Add onion and bell pepper, and saute until softened about 5-7 minutes.
- Add garlic and diced green chiles and cook another minute.
- Add chicken, spices, salt, and rice, and cook another 3 minutes.
- Add chicken broth, salsa, and corn.
- Bring to a boil, them reduce heat and let simmer for 25-30 minutes, until rice is cooked.
- Add additional water if needed.
- Serve in bowls, topped with cheese, cilantro, sour cream, avocado, tortilla chips, etc.
Recipe adapted from Cinnamon Spice & Everything Nice