Mexican Rice And Bean Soup Recipes

MEXICAN RICE AND BEAN SOUP

Steps:

• Heat the oil in a sauce pan over medium high heat. Whisk in the tomato paste and cook for about one minute.
• Add the rice and all the seasonings (salt through cayenne pepper) and cook, stirring often, for several minutes.
• Reduce the heat a bit to avoid splattering and add the chicken broth, beans, lime juice and salsa. Stir well and bring to a boil.
• Reduce the heat to low and cover the pot. Cook for about 15 minutes, or until rice is tender.
• Serve the soup immediately, topped with cheese and sour cream, if desired.

MEXICAN RICE AND BEAN SOUP

Steps:

• Heat the oil in a large stockpot over medium-high heat. Add the onion, celery, carrots, and red pepper and sauté for 5-7 minutes, or until the onions are translucent and the celery & peppers start to soften.
• Add the garlic and cook for another minute until fragrant.
• Add the tomato paste and mix to combine.
• Slowly add the chicken stock mixing to combine.
• Add all the beans, tomatoes, and Peppadew® Piquanté peppers, and cilantro, stir to combine.
• Stir in the cumin, paprika, and oregano until combined. Bring the mixture to a boil, reduce heat to low and cook 20 minutes, stirring occasionally so that the soup does not stick to the bottom of the pot.
• Add the rice, bring to a boil and lower the heat back to low. Let simmer another 15 - 20 minutes until the rice is tender and the vegetables are the desired softness.
• Season to taste with salt and pepper and serve topped with the grated cheese, sour cream and guacamole.

MEXICAN RICE AND BEANS

Steps:

• Heat olive oil over medium-high heat. Add onion, poblano pepper, and garlic; saute for 2 to 3 minutes. Add rice. Cook, stirring occasionally, until rice is completely coated in oil, about 2 minutes. Season with paprika, cumin, oregano, salt, and pepper.
• Stir in tomato paste and cook for 1 to 2 minutes. Add vegetable broth and pinto beans. Bring to a boil; reduce heat to low. Cover and simmer until rice is tender, 15 to 20 minutes. Remove from heat, keep covered, and let stand for at least 5 minutes. Fluff with a fork.

MEXICAN RICE SOUP (SOPA AGUADA DE ARROZ)

Steps:

• Bring water to a boil in a pot. Add rice, reduce heat to low, and cover with a lid. Simmer until rice is nearly tender, about 15 minutes.
• Heat a skillet over medium heat. Add tomatoes and roast until evenly charred, 5 to 7 minutes. Remove skin and transfer to a blender. Add onion, garlic, and bouillon. Process tomato mixture until smooth.
• Heat oil in a small saucepan over medium heat. Pour tomato mixture into hot oil; cook and stir until flavors incorporate, 3 to 5 minutes. Add to the saucepan with the rice. Season with salt and cover with a lid. Continue cooking over low heat until rice is soft, 7 to 10 minutes more. Remove from heat. Sprinkle Cotija cheese and parsley on top, cover with a lid, and let sit 10 minutes before serving.

MEXICAN RICE AND BEAN SOUP

Steps:

• Lightly brown sausage in olive oil, breaking up the meat. Spoon off all but 2 tablespoons of the fat.
• Add onions, green peppers and garlic, cooking until the vegetables are tender, but not brown.
• Add the water, tomato juice, beans, rice, spices and boullion.
• Simmer, covered for 30 minutes (until rice is tender), stirring occasionally.

MEXICAN RICE AND BEANS

Steps:

• Heat the oil in a large Dutch oven. Add the garlic, green onions and jalapeno and cook for 3 to 4 minutes. Reduce the heat to low and add the rice. Cook, stirring to make sure the rice doesn't burn, about 3 minutes. Add the chicken broth, cumin, salt, pepper, turmeric, beans, diced tomatoes and diced tomatoes and green chiles and stir together. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer until the rice is not quite done, about 15 minutes.
• Meanwhile, preheat the oven to 350 degrees F.
• Top the rice and beans with the cheese, then bake with the lid off until the cheese is melted and the rice is fully cooked, about 15 minutes more. Top with chopped cilantro before serving.

MEXICAN BEAN SOUP WITH GUACAMOLE

Steps:

• Heat the oil in a medium pan, add the onion (reserving 1 tbsp to make the guacamole later) and pepper and fry, stirring frequently, for 10 mins. Stir in the garlic and spices, then tip in the tomatoes and beans with their liquid, half a can of water and the bouillon powder. Simmer, covered, for 15 mins.
• Meanwhile, peel and de-stone the avocado and tip into a bowl, add the remaining onion, coriander and lime juice with a little chilli (if using) and mash well. Ladle the soup into two bowls, top with the guacamole and serve.