Mexican Rice Soup
Mexican Rice Soup
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Serves 6
Ingredients
- piece medium onion, chopped
- clove garlic, minced
- cup low-sodium vegetable stock
- can kidney beans, drained and rinsed
- can black beans drained and rinsed
- can pinto beans drained and rinsed
- can fire-roasted tomatoes
- tablespoon chili powder
- cup long–grain brown rice, toasted
- piece salt
Instructions
- In a large saucepan, sauté the onion and garlic in 1 tablespoon low-sodium vegetable stock or water over medium-high heat for 7 minutes.
- Add the rest of the ingredients, reduce heat to low, and simmer for 25-30 minutes.
- Season to taste.
- Serve with toppings of your choice, or the ones listed above.
Note: To toast the rice, put the uncooked grain in a nonstick pan preheated to medium-high and stir constantly for about 5 minutes, or until it is lightly browned.