Creamy Spanish Rice Soup

Ingredients

• 2 tablespoons olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 1/2 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon ground coriander
• 1/4 teaspoon ground black pepper
• 4 cups chicken broth
• 1 cup long grain white rice
• 1/4 cup heavy cream

Directions

1. In a large pot over medium heat, heat the olive oil. Once the oil is hot, add the onion, garlic, and bell pepper. Saute for 3-4 minutes, until the vegetables are softened.
2. Add the cumin, paprika, coriander, and black pepper. Saute for an additional minute.
3. Add the chicken broth and bring the mixture to a boil. Once boiling, reduce the heat to low and add the rice. Simmer for 25-30 minutes, or until the rice is cooked through.
4. Stir in the cream and simmer for an additional 5 minutes.
5. Serve the soup hot.

Interesting Facts

• This soup is a great way to use up leftover cooked rice.
• You can add additional vegetables to the soup, such as carrots or celery.
• For a vegan version of this soup, use vegetable broth instead of chicken broth, and substitute the cream with coconut cream.