Skip to Content

Taramahoota Pollo Sopa con Arroz

This is an easy, multi-flavored soup. It seems to be a simple chicken and rice soup, but it really is much more.






Cook Time

3 hours 30 min.

Product used:

Long-Grain White




Rice (prepared in the 3 in 1 cooker takes 6 minutes cooking time plus cooling time)

1 cup Riceland Long-Grain White Rice

2 cups water or chicken broth

1/2 teaspoon kosher salt

1 teaspoon Riceland Rice Bran Oil or canola oil


  1. Cook according to rice cooker or package directions.
  2. When rice has completed cooking, remove the pan from the heat, fluff with a fork, cover with a clean kitchen cloth and replace the lid.
  3. Allow the rice to cool completely before removing lid and towel. Fluff and set aside in a separate container.

Soup - Ingredients

Two very large bone-in, skin on chicken breasts, cut in half crosswise

1 10- ounce package Pictsweet frozen seasoning blend (or 1 large onion, chopped, two stalks celery, thinly sliced, 1/2 cup chopped red bell pepper)

1 teaspoon granulated garlic

1/2 teaspoon freshly ground black pepper

1 teaspoon ground cumin

1 14 1/2-ounce can tomatoes with green chilies (I prefer Rotel Hot because we like it spicy. The Mexican variety also works well.)

1 (32-ounce) container low-sodium chicken broth

1 large cube Knorr chicken bouillon (Two small)

1 (15-ounce) can black beans, drained and rinsed

1 cup cilantro leaves, chopped plus more for garnish

1 ripe avocado, cubed

1 lime, juiced

Salt to taste

Tortilla chips


(Directions are for preparation in a 3 in 1 Pressure Cooker/Slow Cooker/Rice Cooker.)

  1. In the pressure cooker insert, place all ingredients except black beans, cilantro, avocado, lime and salt.
  2. Set pressure cooker to cook on HIGH for 10 minutes.
  3. Allow pressure to come down naturally for 10 minutes; release pressure, remove lid and remove chicken pieces to a bowl. Cool enough to handle.
  4. When the chicken can be handled, remove bones and skin and roughly shred chicken.
  5. 5, Return the chicken to the soup pot. Stir in the black beans and cilantro.
  6. Set the slow cooker function to LOW; place lid on cooker and allow the soup to cook for 3-4 hours.
  7. When ready to serve, stir in lime juice and 2 cups cooked rice (additional rice may be added as desired.)
  8. Taste for seasoning.
  9. Serve garnished with chopped cilantro and avocado.
  10. Serve with tortilla chips, if desired.

Note: If you plan to freeze leftover soup, add rice to individual soup bowls instead of to the soup pot.

Variation: 1) Use 1 cup cooked quinoa and 1 cup cooked rice to replace 2 cups rice. 2) Add 1 cup frozen whole kernel corn along with the black beans.

Featured on The Riceland Blog

by The Women Bloggers/Riceland Blogger Debbie Arnold of