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Corn and Rice Soup Recipe


1 1/2 cups water

1 tablespoon vegetable oil

1 1/2 cups uncooked white rice

1 1/2 cups cooked corn

1/2 onion, finely chopped

1/8 teaspoon ground black pepper

2 (15 ounce) cans corn stalks, drained

2 (10.75 ounce) cans chicken broth

2 cups uncooked white rice

2 cups corn kernels, crushed

1 cup uncooked white rice


In a large pot, combine the water, oil, rice, onion and pepper. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Mix in the corn starch, corn and onion; cook over medium heat for 1 minute. Season with pepper and cornstalk.

Pour the soup into a mixing bowl. Stir in the broth, corn and rice. Pour over the rice mixture, stirring to coat. Cover and simmer about 1 hour, until rice is tender.


MoRoo604 writes:

This recipe became very thin, and I think the olive oil did not help. I made very few changes, and the flavor was very good. I had to make many batches, so I was tempted to sell the leftover, but I did not! It is a very tasty recipe, and if you are looking for a "casserole" for rice, this is the one! YUM!
Barbara Bawman Halland writes:

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Wonderful side dish, I made sure everything I added was fresh and the only addition I added myself. I did use chicken feet, to make things easier, I covered the chicken pieces with plastic wrap and then I covered the rice with chicken feet. It turned out perfect!
inn Philbick writes:

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This was a great meal, but I have some addenda. I used ground red pepper (in the prep) and black beans (in the cooking). I added 15 1/2 - 17 1/2 diced yellow squash, 24 slices of jamoniberico de bellota, 14 slices of mozaco, 12 tomatoes, 8 grape tomatoes, 6 shrimp, and 6 chicken thighs. Also added 14 sliced chicken breasts. The marinade was a complete mess, but I'm sure it would be no more difficult to manage in a normal meal. I would not change a thing, however.