Print

Mexican Beans and Rice Soup

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A vibrant and comforting soup filled with savory beans, fragrant spices, and nourishing rice, perfect for any day of the week.

Ingredients

Scale
  • 3 plum tomatoes, roasted
  • 1/2 an onion, roughly chopped
  • 2 whole garlic cloves, peeled
  • 1 chipotle in adobo pepper
  • 3 cups vegetable or chicken stock
  • 1 (15-ounce) can black or pinto beans, drained and rinsed
  • 1/3 cup uncooked long-grain white rice
  • 2 tsp Mexican oregano
  • A pinch of ground cumin
  • Salt and freshly cracked black pepper, to taste
  • A splash of oil, for sautéing

Instructions

  1. Preheat the oven to 400°F (200°C). Roast the plum tomatoes on a baking sheet for about 30 minutes.
  2. While the tomatoes roast, heat a splash of oil in a soup pot. Sauté the onion and garlic for 5-7 minutes.
  3. Blend the roasted tomatoes with the sautéed onion and garlic into a smooth puree.
  4. Pour the puree back into the pot and add stock, beans, rice, oregano, cumin, salt, and pepper. Bring to a boil.
  5. Reduce the heat and let the soup simmer for about 15 minutes until the rice is tender.
  6. Serve hot, garnished with fresh cilantro or avocado if desired.

Notes

Experiment with optional extras like lime juice or cheese for added flavor. Adjust the spice level according to your taste.

Nutrition

Find it online: https://yummyfirst.com/mexican-beans-and-rice-soup/