Mexican Beans and Rice Soup
This dish is a warm hug in a bowl, perfect for a cozy night in. We’ll take simple pantry items and transform them into a smoky, savory soup that tastes like it came from a seasoned chef’s kitchen. It’s a classic comfort food that’s easier to make than you’d think.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 3 1x
- Category: Soup
- Cuisine: Mexican
Ingredients
- 3 plum tomatoes
- 1/2 onion
- 2 garlic cloves
- 1/3 cup uncooked white rice
- 1 can (15 oz) beans, drained & rinsed
- 3 cups stock (chicken or vegetable)
- 1 chipotle in adobo
- 2 tsp Mexican oregano
- Pinch of cumin
- 1/2 tsp salt (plus more to taste)
- Freshly cracked black pepper
Optional Garnishes: Fresh lime juice, crumbled queso fresco, chopped cilantro.
Instructions
- Roast: Preheat your oven to 400°F. Place the tomatoes on a baking sheet and roast for about 30 minutes until soft and wrinkled.
- Sauté: While the tomatoes roast, roughly chop the onion and peel the garlic cloves. In a large pot, cook them in a drizzle of oil over medium heat until the onion is translucent.
- Blend: Carefully transfer the roasted tomatoes and the sautéed onion and garlic to a blender. Add the chipotle in adobo and blend until you have a smooth, thick sauce.
- Simmer: Pour the blended mixture back into the pot. Stir in the stock, uncooked rice, drained beans, Mexican oregano, cumin, salt, and pepper. Bring to a boil, then reduce heat to a low simmer. Cover and cook for 15 minutes, or until the rice is tender.
- Serve: Give the soup a final taste and adjust seasoning if needed. Serve immediately while hot. Top with your favorite garnishes and enjoy!
Notes
Serving Suggestions: This soup is great with warm corn tortillas for dipping or a side of crispy tortilla chips. A squeeze of fresh lime juice at the end really brightens up all the flavors.
Tips & Tricks: Keep an eye on the pot after you add the rice—it can go from perfectly cooked to mushy quickly. For a milder soup, use only half a chipotle pepper. You can also substitute the chipotle with a fresh jalapeño if you prefer.
Storage: The rice will continue to absorb liquid and get mushy if stored with the soup. To avoid this, prepare the soup base (the broth with beans and spices) without the rice. Store this base in an airtight container in the fridge for up to 4 days, or freeze it for up to 3 months. When ready to eat, simply reheat the base, add the uncooked rice, and simmer for 15 minutes.
Find it online: https://new.projuktigeek.com/mexican-beans-and-rice-soup/