Spanish Chicken and Rice Soup
Warm up with a bowl of this comforting chicken soup that gets kicked up flavor from chicken thighs, crushed red pepper, tomatoes, green olives and rice.
Ingredients
1.25 pounds boneless, skinless chicken thigh, cut into cubes2 tablespoons vegetable oil2 large onion, chopped (about 2 cups)2 cloves garlic, minced0.25 teaspoon crushed red pepper8 cups Swanson® Chicken Broth1 can (14.5 ounces) diced tomatoes, undrained1 teaspoon ground cumin0.5 cup uncooked long grain white rice0.5 cup pitted green olives, sliced
Instructions
Season the chicken as desired. Heat 1 tablespoon oil in a 6-quart saucepot over medium-high heat. Add the chicken and cook until well browned, stirring often (Making sure the pot is hot before adding the chicken will help keep it from sticking). Remove the chicken from the saucepot.Add the remaining oil to the saucepot and reduce the heat to medium. Add the onions, garlic and crushed red pepper and cook for 3 minutes.Stir in the broth, tomatoes and cumin and heat to a boil. Stir in the rice and olives. Return the chicken to the saucepot. Reduce the heat to low. Cover and cook for 20 minutes or until the chicken is cooked through and the rice is tender. Season to taste.
Spanish Chicken and Rice Soup
Print
Warm up with a bowl of this comforting chicken soup that gets kicked up flavor from chicken thighs, crushed red pepper, tomatoes, green olives and rice.
Ingredients
1.25 pounds boneless, skinless chicken thigh, cut into cubes2 tablespoons vegetable oil2 large onion, chopped (about 2 cups)2 cloves garlic, minced0.25 teaspoon crushed red pepper8 cups Swanson® Chicken Broth1 can (14.5 ounces) diced tomatoes, undrained1 teaspoon ground cumin0.5 cup uncooked long grain white rice0.5 cup pitted green olives, sliced
Instructions
Season the chicken as desired. Heat 1 tablespoon oil in a 6-quart saucepot over medium-high heat. Add the chicken and cook until well browned, stirring often (Making sure the pot is hot before adding the chicken will help keep it from sticking). Remove the chicken from the saucepot.Add the remaining oil to the saucepot and reduce the heat to medium. Add the onions, garlic and crushed red pepper and cook for 3 minutes.Stir in the broth, tomatoes and cumin and heat to a boil. Stir in the rice and olives. Return the chicken to the saucepot. Reduce the heat to low. Cover and cook for 20 minutes or until the chicken is cooked through and the rice is tender. Season to taste.
Recommended
Caramel Apple Cake
A delicious caramel apple cake recipe that will satisfy any sweet-tooth.
Chicken Pot Pie
A delicious chicken pot pie made from scratch with carrots, peas, and celery.
Holiday Sugar Cookies
Bring a little joy to the world with these tasty sugar cookies. Show even the crankiest scrooge that it's never too early for the Holiday Season!
Candy Cane Cookies
Learn how to bake cinnamon candy cane cookies, the perfect recipe to spread good tidings and holiday cheer.
Top Videos
Pizza Margherita in 4 Easy Steps
Come celebrate the spirit of Italian cuisine with a delicious thin-crust pizza adorned with the colors of the Italian flag: Green from basil, white from mozzarella. and red from tomato sauce. A must-have for homemade pizza lovers!
Grilled Corn Salad
This is a fantastic summer salad. Buy summer's best sweet corn to mix with garden-fresh red peppers. Best of all, this can be made well ahead of time so you won't miss out on summer fun!
Chicken Pot Pie
A delicious chicken pot pie made from scratch with carrots, peas, and celery.
Bourbon Chicken
Chinese recipe, American name. Come and try this unique fusion of cultures as East meets West in this flavorful and delicious meal