Mexican Rice Soup Recipe

Mexican Rice Soup Recipe

from tastingtable.com

Ingredients

  • 1 teaspoon oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 15-ounce can black beans, drained
  • 1 15-ounce can kidney beans, drained
  • 1 15-ounce can pinto beans, drained
  • 1 15-ounce can fire roasted tomatoes
  • 4 cups broth
  • 1 cup water
  • 1 cup hominy
  • 1 cup brown rice (uncooked)
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 lime, juiced

Directions

  1. 1

    Add the oil to a large stock pot and set the heat to high. Stir in the onions and garlic and cook on medium-high for 8 minutes.

  2. 2

    While this is cooking, rinse and drain the beans and measure out the spices in a small bowl.

  3. 3

    Add all of the beans, the tomatoes, broth, water, hominy, rice and all the spices to the pot and stir well. Bring to a boil, then lower to a simmer. Cover and cook for 30 minutes, or until the rice is done.

  4. 4

    Remove the soup from the heat and squeeze in the lime juice.

  5. 5

    Top with avocado, cilantro, and red onion, if desired.

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