Meatless Monday: Mexican Rice Soup- Vegan and Gluten Free!


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Whole grains, wholesome beans, and roasted tomatoes pack a nutritional wallop in what has become one of my favorite soups to serve. A real departure from the typical bean dishes I make, Mexican Rice Soup is perfect for chilly winter nights, paired with some soft bread or corn chips and salsa. And let’s get real, it goes great with tequila too! I really really love the flavor that I get using Better Than Bullion’s No Chicken Base. Much tastier and more economical than using canned vegetable broth- it really kicks the flavors up a notch in this soup.
–Please Note–
I can’t determine if Better Than Bullion is certified gluten free, so please take that into account if it’s a consideration for your dietary needs.

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Ingredients:
1 Cup long grain brown rice
1 Yellow or white onion
1 15 oz can each -or- approx 2 cups cooked each of
Pinto Beans
Black beans
Red Kidney Beans
7 cups vegetable broth or broth made with No Chicken Better Than Bullion
1 15oz can Fire-Roasted Tomatoes
3-4 t Chili Powder
1-2 T Garlic powder
1 t Mexican oregano (regular oregano will also work, or you can omit)
Salt to taste
Optional garnish: fresh cilantro, avocado slices, chopped green onion, salsa, cheese, or a dollop of sour cream (vegan dairy will keep the dish vegan).

Serves 6. Prep time 15 mins, cook time approx 45 minutes

Toast your rice over medium-medium high heat for several minutes until the grains begin to toast. You want them a nice golden brown, not too dark. While your rice is toasting, finely dice your onion. When the rice is nice and golden, remove from skillet and sautee your onions until they are caramelized. For both of these steps I used my Presto Electric Skillet, which honestly I couldn’t do without. We try and keep added fat intake down and this skillet is the perfect way to do it. I can’t imagine my kitchen without one any more!

Pour your broth into a large stockpot and add all the other ingredients, rice and onions included. You can adjust the amount of garlic and chili to your own taste- some folks like more, some less. Bring it to a boil and then reduce to a gentle simmer and cook, uncovered, for 30-45 minutes or until the rice is fully cooked. Stir every now and again to prevent the rice from sinking to the bottom.

Serve with the garnishes of your choice (I spooned organic salsa into mine and it was SO GOOD) and corn chips or a good, soft bread for dipping. I resisted the urge to add cumin to this dish for fear it would make it too chili-like, but if that floats your boat, go for it!

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I hope you enjoy this as much as I do! This soup is really so simple and wholesome, it’s a total slam-dunk for me!

Print Recipe
5 from 2 votes

Mexican Rice Soup

Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Servings: 6
Author: Generations of Savings

Ingredients

  • Ingredients:
  • 1 Cup long grain brown rice
  • 1 Yellow or white onion
  • 1 15 oz can each -or- approx 2 cups cooked each of
  • Pinto Beans
  • Black beans
  • Red Kidney Beans
  • 7 cups vegetable broth or broth made with No Chicken Better Than Bullion
  • 1 15 oz can Fire-Roasted Tomatoes
  • 3-4 t Chili Powder
  • 1-2 T Garlic powder
  • 1 t Mexican oregano regular oregano will also work, or you can omit
  • Salt to taste
  • Optional garnish: fresh cilantro avocado slices, chopped green onion, salsa, cheese, or a dollop of sour cream (vegan dairy will keep the dish vegan).
  • Serves 6. Prep time 15 mins cook time approx 45 minutes

Instructions

  • Toast your rice over medium-medium high heat for several minutes until the grains begin to toast. You want them a nice golden brown, not too dark. While your rice is toasting, finely dice your onion. When the rice is nice and golden, remove from skillet and sautee your onions until they are caramelized. For both of these steps I used my Presto Electric Skillet, which honestly I couldn't do without. We try and keep added fat intake down and this skillet is the perfect way to do it. I can't imagine my kitchen without one any more!
  • Pour your broth into a large stockpot and add all the other ingredients, rice and onions included.
  • You can adjust the amount of garlic and chili to your own taste
  • Bring it to a boil and then reduce to a gentle simmer and cook, uncovered, for 30-45 minutes or until the rice is fully cooked. Stir every now and again to prevent the rice from sinking to the bottom.
  • Serve with the garnishes of your choice (I spooned organic salsa into mine and it was SO GOOD) and corn chips or a good, soft bread for dipping

 


Author: Kat

Kat is a married mom of three kids aged 19, 11, and 8 that lives close to Birmingham, AL. She loves cats, books, cooking, hockey, and watching movies. She is an admitted nerd, comic book lover, action figure & barbie doll collector, blackjack dealer, beginner croupier, and all around queen of the dorks. You can reach her at topkat@katbalogger.com to talk about product reviews, press trips, sponsorships, or brand messaging.

3 thoughts on “Meatless Monday: Mexican Rice Soup- Vegan and Gluten Free!”

  1. 5 stars
    Sounds pretty awesome. Add some lime juice with your cilantro, avocado, and onions for an awesome flavor. 🙂

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