Mexican Rice Soup
Servings: 6
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