Mexican Rice Soup

Prep: 15 minutes Cook: 30 minutes


By Heather McDougall


  • 1 medium onion, chopped
  • 4 cloves garlic, minced
  • 6 cups vegetable broth
  • 15 ounce can kidney beans
  • 15 ounce can black beans
  • 15 ounce can pinto beans
  • 15 ounce can fire-roasted tomatoes
  • 1 tbsp chili powder
  • 1 cup long grain rice, toasted
  • salt to taste


Chopped tomato
Sliced scallions
Salsa Baked
Tortilla Chips

To toast the rice, put the rice in a preheated pan on medium-high heat. Stir constantly until rice is light to dark brown in color, about 5 minutes.

Saute onion, garlic, and 1 tablespoon vegetable broth or water in a large saucepan over medium-high heat for 7 minutes. Add the rest of the ingredients, reduce heat to low and simmer for 25-30 minutes. Serve with toppings of your choice, or the ones listed above.