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.