This simple bean and rice soup has been on repeat lately… have you tried it yet?!
It’s a super simple recipe, but when you build it from scratch it’s sooooo satisfying.
It’s also quite versatile, so feel free to add other veggies if you want 🙂
How to prepare Mexican bean and rice soup
The key is to roast the tomatoes first. That burst of heat will lower their acidity and sweeten them a bit—when you combine their flavor with a little sautéed onion and garlic, you’ll have a delicious foundation to build on.
I usually put the tomatoes in the oven for about half an hour, but you can also roast them in a pan if you don’t want to turn on the oven. More Ways to Roast Tomatoes.
Here’s what this batch looked like after 30 minutes in the oven (400F):
While the tomatoes are roasting you can cook the onion and garlic.
Coarsely chop 1/2 onion and cook it over medium heat in the pan. We will also add 2 cloves of garlic. All of this will be blended eventually, so I usually leave the garlic cloves whole.
Once the onion starts to brown you can add this onion and garlic mixture to a blender along with the roasted tomatoes.
I usually add a single chipotle in adobo as well. This will give your soup some kick, so if you want a milder version you can consider starting with just 1/2 chipotle or omitting it altogether. Also note that you can use a jalapeno in place of the chipotle.
Mix this mixture well and then add it back to the pan, cooking over medium heat for a couple of minutes.
Then we will add the remaining ingredients:
3 cups broth
1 can beans (drained and rinsed)
1/3 cup uncooked white rice
2 teaspoons Mexican oregano What is Mexican oregano?
pinch of cumin
1/2 teaspoon salt
freshly ground black pepper
Bring this mixture to a boil, then reduce the heat to a simmer, cover and cook for 15 minutes or until the rice is done.
Try to keep an eye on it starting around the 15 minute mark as the rice will continue to absorb the broth if left unattended.
Once cooked you can remove it from the heat and do some taste tests!
I added another generous pinch of salt, so it’s only one teaspoon total for this batch.
But keep in mind that I used this homemade chicken broth that contains no sodium—if you’re using store-bought broth you won’t need to add as much salt as I did.
I also added another pinch of Mexican oregano to this batch. I think Mexican oregano works really well in this soup, so if you’re new, maybe it’s time to get some in the kitchen! More information on Mexican oregano.
This soup is packed with flavor right out of the pot, so you really don’t need much else!
Feel free to just put it in a bowl and chew it. However, a squeeze of lime livens it up, so keep that in mind for garnishing.
I’ve also topped with Queso Fresco and cilantro in the past, but you can consider those optional.
It’s a warm and inviting soup that’s been my favorite for lunch lately. You can easily turn this into dinner by serving it with a makeshift cheese quesadilla.
One last note…
I make this soup in smaller batches because it doesn’t keep well. The rice continues to absorb liquids and will be a little soggy the next day.
The recipe box below will make enough for 3 servings. You can double or triple it for larger groups, but if you want to make a large batch to store, consider leaving the rice out until it’s time to eat. Then simply reheat, add the rice and cook until the rice is done.
Ok, I hope this easy Mexican bean and rice soup is helpful to you. It tastes so satisfying and is a surefire way to brighten your day.
Enjoy!!
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Easy Mexican Bean and Rice Soup
This is a great recipe for a delicious Mexican bean and rice soup. Very easy to make and tremendously satisfying 🙂
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Portions: 3
Calories: 222kcal
Ingredients
- 3 cherry tomatoes
- 1/2 onion
- 2 garlic cloves
- 1/3 cup raw white rice
- 1 Candies beans (drained and rinsed)
- 3 cups action
- 1 chipotle in adobo (or jalapeno)
- 2 teaspoons Mexican oregano
- pinch of cumin
- 1/2 teaspoon salt (plus more to taste)
- freshly ground black pepper
Garnished (optional):
- squeeze of lime
- Fresh cheese
- chopped fresh coriander
Instructions
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Let’s start by rinsing the tomatoes, I usually thin them too. Roast the tomatoes in the oven (400F) for about half an hour.
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While the tomatoes roast, roughly chop 1/2 onion and peel 2 cloves of garlic. Cook the onion and garlic in a little oil over medium heat in the pan. I usually leave the garlic cloves whole because all of this will be blended eventually.
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When the onion begins to brown, add the onion-garlic mixture to a blender along with the roasted tomatoes and a single chipotle in adobo (or 1/2 chipotle for a milder version). Mix well and add the mixture back to the pan, cooking over medium heat for a couple of minutes.
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Add remaining ingredients: 3 cups broth, 1/3 cup uncooked white rice, 1 can beans (drained and rinsed), 2 teaspoons Mexican oregano, pinch cumin, 1/2 teaspoon salt, black pepper freshly ground. Mix well and bring this mixture to a boil. Reduce the heat to a simmer (low on my stove), cover and let simmer for 15 minutes or until the rice is fully cooked. Note: Try to keep an eye on it from around the 15 minute mark as the rice will continue to absorb the broth if left unattended.
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Give one last taste for the seasoning. At this point I added pinches of salt and Mexican oregano. Note: I used approx. 1 teaspoon salt for the entire batch, but if you use store-bought broth you may not need to use as much as I do.
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Serve immediately and complete with the decoration of your choice. A squeeze of lime is really all you need, but I also topped it off with some Queso Fresco and chopped fresh cilantro.
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This soup does not keep well! The rice will continue to absorb liquid if stored overnight, so I tend to make it in smaller batches and eat it all 🙂 If you want to make a larger batch for canning, consider leaving the rice out until ready to serve, then simply reheat , add the rice and cook for 15 minutes or until the rice is completely cooked.
Notes
If you want to make a larger batch to store, consider leaving the rice out until ready to serve, then simply reheat, add the rice and cook for 15 minutes or until the rice is fully cooked.
Want to see the latest post? This is the list of my favorites: the best Mexican recipes of 2022
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