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