Total Time
25mins
Prep 5 mins
Cook 20 mins

I found this recipe several years ago in a cookbook published by my church. It has been a family favorite for years.

Ingredients Nutrition

Directions

  1. In large saucepan or Dutch oven, cook ground beef until browned.
  2. Drain off fat.
  3. Stir in water, UNDRAINED tomatoes, celery, UNCOOKED rice, green pepper, soup mix, bouillon cube, salt, basil and hot pepper sauce.
  4. Bring to boil.
  5. Reduce heat to low.
  6. Cover and simmer about 20 minutes or until rice is tender, stirring occasionally.

Reviews

(4)
Most Helpful

This "smells' great from here & it's fast. Going to give this a try this week, temps are due drop again.

Iron Bloomers January 17, 2002

This soup is delicious! I left out the ground beef, and I used Worcestershire sauce instead of hot sauce. This recipe is a keeper!

Shellbelle September 20, 2003

Good soup, just not what I expected. I followed all the directions and used bell pepper. After it was cooked, it smelled and tasted like stuffed bell peppers! It was good, but not what I was looking for in a "spanish rice' flavor. I did add some more water (after I tried it), too thick for my liking and I served it with dollop of sour cream, now that did make it taste more like what I was looking for. I'll make it again because I love soup! But I might add some rotel tomatoes to give it that flavor I am looking for.

Darling76 July 12, 2009

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