Zippy Spanish Rice Soup

By Cindy_Wicker

Ingredients

• 1 pound lean ground beef (90% lean)
• 1 medium onion, chopped
• 3 cups water
• 1 jar (16 ounces) salsa
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1 jar (7 ounces) roasted sweet red peppers, drained and chopped
• 1 can (4 ounces) chopped green chilies
• 1 envelope taco seasoning
• 1 tablespoon dried cilantro flakes
• 1/2 cup uncooked converted rice

Details

Servings 6

Preparation

Step 1

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
Transfer to a 4- or 5-qt. slow cooker. Add the water, salsa, tomatoes, red peppers, chilies, taco seasoning and cilantro. Stir in rice. Cover and cook on low for 4-6 hours or until rice is tender. Yield: 8 servings (about 2 quarts).