This post is sponsored by Riviana. All comments and opinions are my own.
The weather’s turning cooler, and that means it’s officially soup season! Time to trade in those summer salads for a warm, comforting bowl of goodness. And to make your weeknight soup-making quick and easy, you need to stock your pantry with Minute Rice.
I know I’m making soup several times a week now. It’s fast, filling, and perfect for using up leftovers. But let’s face it, waiting for rice to cook can slow everything down. That’s why Minute Rice is my go-to.
Minute Rice is the ultimate soup season MVP:
- Speed and Convenience: Minute Rice varieties cook in just minutes, so you can get a hearty soup on the table fast. No waiting around!
- Variety for Every Soup: Whether you’re making a creamy chicken soup, a robust beef stew, or my creamy Avgolemono, Minute Rice has an option to fit. Choose from traditional white rice, brown rice, and more.
- Absorbs Flavor Beautifully: It soaks up all those delicious broths and seasonings, ensuring every spoonful is packed with taste.
- Budget-Friendly: Adding Minute Rice makes your soups more filling and economical. And right now, there’s an even better reason to stock up… all the delicious varieties are on sale at Publix!
From 10/18-10/31, you can get big savings on all your favorite Minute Rice and Success Rice varieties. Take advantage of the sale, fill your pantry and be ready for all the delicious soup recipes you’ll be making this season.
Success Rice 12-14 oz, 2 for $3
Minute Rice 12-14 oz, 2 for $4
To get you started, here is one of my favorite quick recipes: Easy Weeknight Avgolemono Soup. This classic Greek lemon-egg soup is surprisingly simple, especially with the help of Minute Rice. It’s bright, creamy, and wonderfully comforting. The combination of chicken, lemon, and rice is simply irresistible!
Ingredients
Method
- In a large pot, heat the olive oil over medium high heat. Add the celery and onion and cook 2 - 3 minute, until softened.
- Add the garlic and cook an additional minute, until fragrant.
- Add the chicken broth and bay leaves and bring to a boil. Cook for 10 minutes.
- Add the cooked chicken and Minute Rice. Reduce heat to low, cover, and simmer for 5 - 7 minutes, or until the rice is tender.
- While the soup is simmering, in a medium bowl, whisk the eggs and gradually add the lemon juice to the eggs, whisking constantly.
- Very slowly, ladle about 1 cup of the hot broth from the pot into the egg mixture, whisking continuously. This is called tempering the eggs and prevents them from scrambling.
- Remove the pot from the heat. Gradually pour the tempered egg mixture back into the soup in the pot, whisking constantly until well combined and slightly thickened.
- Season with salt and pepper to taste.
- Serve immediately, garnished with fresh parsley if desired.
Ready to embrace soup season? Head to Publix, grab your Minute Rice, and start cooking!
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