Mexican Beans and Rice Soup
A vibrant and flavorful soup that combines earthy beans, tender rice, and aromatic spices, making for a comforting and nutritious dish that's perfect for any occasion.
Ingredients
Vegetables
- 3 pieces plum tomatoes vibrant and juicy
- 1/2 piece onion roughly chopped for sweetness and aroma
- 2 cloves garlic peeled to add depth
Spices and Seasonings
- 1 piece chipotle in adobo pepper providing that smoky kick
- 2 cups vegetable or chicken stock the rich liquid base
- 1 15-ounce can black or pinto beans drained and rinsed for convenience
- 1/3 cup uncooked long-grain white rice creating heartiness
- 2 tsp Mexican oregano a fragrant herb for authentic flavor
- a pinch ground cumin enhancing the aromatic profile
- to taste salt and pepper freshly cracked for seasoning
Oil
- splash oil for cooking, ensuring everything melds beautifully
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Spread the plum tomatoes evenly on a baking sheet and roast them for about 30 minutes, or until the skins blister and the tomatoes are fragrant.
- While the tomatoes are roasting, heat a splash of oil in a soup pot over medium heat. Add the chopped onion and whole garlic cloves, sautéing until soft and translucent, about 5 minutes.
Cooking
- Once the tomatoes are roasted, blend them with the sautéed onions and garlic until smooth, then pour it back into the pot.
- Stir in the vegetable or chicken stock, beans, rice, Mexican oregano, ground cumin, and season with salt and pepper. Bring the mixture to a boil.
- Lower the heat and let the soup simmer for about 15 minutes, or until the rice is tender and fluffy.
- Serve the soup hot and top with fresh cilantro, avocado slices, or a drizzle of crema.
Notes
This soup can be tailored to your preferences by adjusting spices or adding fun toppings. Consider fresh herbs like cilantro or a squeeze of lime juice for brightness. For added texture, mix in other vegetables like bell peppers or corn.