Volcano Rice Recipes

Mexican Rice Soup

Rice: Organic Volcano Rice 
By:  Kris Kelly


Ingredients: Serves 4

  • 1 cup Lotus Foods, Organic Volcano Rice, prepared according to package directions (I like substituting chicken or vegetable stock instead of water when cooking the rice for this recipe. It adds a nice depth of flavor)
  • 6 cups chicken or vegetable stock (Increase by 1 ¾ cups if using to replace water when cooking rice)
  • 1-2 Tablespoons olive oil
  • 1 medium white onion, finely diced
  • 2 stalks celery, chopped
  • 5 cloves garlic, chopped
  • 1 small jalapeno, finely diced
  • 3 cups frozen organic corn
  • 1 can diced fire-roasted diced tomatoes
  • 1 ½ teaspoons ground cumin
  • 1 ½ teaspoons ground coriander seed
  • 1 teaspoon dried oregano
  • 1 teaspoon sea salt
  • 1 avocado, diced
  • 6-8 lime wedges
  • ¼ cup chopped fresh cilantro leaves


  1. Prepare rice according to package instructions. Option: substitute chicken or vegetable broth for water. When finished cooking, set aside. 
  2. Heat 2 Tablespoons olive oil in a soup pot over medium-high heat. Add diced onion and celery. Sauté 4-5 minutes.
  3. Add corn, garlic, jalapeño, fire-roasted tomatoes, spices and sea salt. Give a stir to combine and continue to cook another 2 minutes. 
  4. Add chicken or vegetable broth and cooked rice. Bring to a boil, cover with a lid and reduce heat to simmer for 15 minutes. This soup comes together quickly as everything is already cooked.
  5. Taste and adjust seasonings if desired.
  6. Serve with fresh, diced avocado and cilantro.