Mexican Beans and Rice Soup
A warm and comforting dish featuring tender beans, fluffy rice, and roasted tomatoes in a fragrant broth, perfect for weeknight dinners and family gatherings.
Ingredients
For the Soup
- 3 plum tomatoes 3 plum tomatoes, sweet and juicy These add a wonderful base flavor.
- 1/2 an onion 1/2 an onion, roughly chopped This brings a savory depth to the soup.
- 2 cloves 2 whole garlic cloves, peeled Garlic infuses the dish with aromatic richness.
- 1 chipotle in adobo pepper 1 chipotle in adobo pepper For a smoky kick that elevates the flavors.
- 3 cups 3 cups vegetable or chicken stock This is the broth that ties everything together.
- 1 15-ounce can 1 (15-ounce) can black or pinto beans, drained and rinsed Rich in protein and fiber, making the soup hearty.
- 1/3 cup 1/3 cup uncooked long-grain white rice Adds texture and makes the soup filling.
- 2 tsp 2 tsp Mexican oregano A herb that brings a traditional Mexican flavor.
- a pinch A pinch of ground cumin Compliments the other spices and adds a warm note.
- to taste Salt and freshly cracked black pepper, to taste Essential seasonings for balancing flavors.
- splash oil Splash of oil for cooking To sauté the vegetables and enhance the flavors.
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Place the plum tomatoes on a baking sheet and roast them for about 30 minutes until their skins blister and their sweetness intensifies.
- In a soup pot, heat a splash of oil over medium heat. Add the chopped onion and whole garlic cloves, sautéing until they soften and become fragrant, about 5-7 minutes.
- Once the tomatoes are roasted, blend them with the sautéed onion and garlic until you have a smooth puree. This will be the flavor-packed base of your soup.
Cooking
- Pour the tomato puree back into the pot. Add in the vegetable or chicken stock, beans, rice, Mexican oregano, ground cumin, salt, and pepper. Bring the mixture to a boil.
- Reduce the heat and let the soup simmer for about 15 minutes, or until the rice is tender and cooked through.
- Ladle the soup into bowls and consider topping with fresh cilantro, avocado slices, or a dollop of crema.
Notes
For a richer flavor, sauté the cumin and oregano with the onion and garlic before adding them to the soup. Feel free to get creative with garnishes, and if pressed for time, skip the roasting step by using canned tomatoes instead.