Fast, Fun, and Tasty Spanish Rice Soup (Vegetarian)

Hello! This is my first recipe post, and I hope everyone likes it! I made this on a whim by throwing things together that were in my pantry. Although this isn't a fancy soup by any means, it's an interesting twist on Spanish rice! As a nearly lifelong vegetarian, I know how hard it is to find a good vegetarian soup, so I hope my fellow veggies out there enjoy this very much! For those who aren't vegetarian, I'm sure you can find a way to incorporate some meat into this. This soup is versatile and easy to customize.

• Preparation Time: 5 mins
• Cooking Time: 30 mins
• Total Time: 35 mins
• Calories: 125 Calories

Ingredients

• 1 cup water
• salt and ground black pepper to taste
• ¼ cup shredded Cheddar cheese (Optional)
• ½ cup instant rice
• 1 (14.5 ounce) can diced tomatoes, undrained
• 1 (4 ounce) can fire-roasted diced green chiles
• 1 (16 ounce) can chili beans in sauce, undrained
• 1 (11 ounce) can Mexican-style corn, undrained

Recipe Instructions

Step 1

Pour tomatoes into a saucepan; add salt and ground black pepper. Mash tomatoes with a potato masher. Add chili beans, Mexican-style corn, green chiles, and water; mix gently. Stir in rice. Cover pan; simmer over medium-low heat until rice is cooked, about 30 minutes. Top with shredded Cheddar cheese.