Inspired by the popular Spanish rice dish, this easy-to-make soup will make you the envy of your office or dorm-and use up some of the leftover rice in your fridge.
| Level: | Easy |
| Total: | 10 min |
| Active: | 5 min |
| Yield: | 1 serving |
Ingredients
- 1/2 cup cooked white rice
- 2 tablespoons frozen corn
- 2 tablespoons frozen peas
- 3 to 5 pieces cooked shrimp, depending on size
- 1 ounce dried chorizo, sliced thinly and cut into bite-size pieces
- 2 tablespoons chopped roasted red pepper
- 1 teaspoon tomato paste
- 1/2 teaspoon chicken base (see Cook’s Note)
- 1/4 teaspoon smoked paprika
- Kosher salt
Instructions
- Put the rice, corn, peas, shrimp, chorizo, red pepper, tomato paste, chicken base, paprika and heaping 1/4 teaspoon salt in the container. Secure the lid, and refrigerate until using, up to overnight.
- When ready to eat, add boiling water to cover (about 1 cup). Stir gently, cover and let sit until the vegetables and shrimp are warmed through, 3 to 4 minutes.
Nutrition Facts
| Serving Size | 1 of 1 servings |
| Calories | 321 |
| Total Fat | 12 g |
| Saturated Fat | 4 g |
| Carbohydrates | 37 g |
| Dietary Fiber | 2 g |
| Sugar | 4 g |
| Protein | 15 g |
| Cholesterol | 63 mg |
| Sodium | 1034 mg |
Reviews
So delicious! This whole idea of turning meals into soups is revolutionary to me. After watching the class, I made the paella soup from ingredients I already had in my fridge. Quick and easy!! I’m not the kind of person who likes eating leftovers (I do so out of necessity), but I can think of many ways to use this method right now. Once I transform my meals into soup the next day, I don’t feel like I’m eating leftovers. Thank you so much for this class!