Thursday, January 5, 2012

Black Bean and Rice Soup

Cold winter days make me think of hearty warm soups to warm you up from the inside. I go from craving Italian, Asian, Mexican and American foods. This week my cravings pulled me towards Mexican flavors. I love it when a hearty soup like this just happens to be healthy for you too. So follow this recipe for a great warm you up satisfying meal that is ready in 90 minutes, after just a little prep. Don't forget the garnishes. Enjoy!

Black Bean and Rice Soup

  • 3 (29 oz.) cans Goya black beans, undrained
  • 1 (10 oz.) can Rotel original diced tomatoes & green chiles
  • 1 (4 oz.) can diced green chiles
  • 1 large sweet onion diced, about 2 cups
  • 1 large green bell pepper diced, about 2 cups
  • 1 tsp. cumin
  • 1 tsp. garlic powder
  • 1 Tbsp. chili powder
  • ½ tsp. cayenne pepper
  • 2 cups chicken stock or 2 cups hot water blended with 1 Tbsp. chicken base
  • ½ cup long grain brown rice
  • Garnish; crushed tortilla chips, grated cheese and cilantro
In a food processor or blender whirl 1 can of the black beans until pureed. Then add to a large soup pot over medium heat. Add remaining ingredients to soup pot, except for the rice. Bring ingredients to a boil, then stir in rice and bring to a boil again. Cover and lower to a simmer for 90 minutes, stirring occasionally making sure rice does not stick to the bottom of the soup pot.

1 comment:

  1. If you do not want to use chicken stock or base, vegetable works well.