Mexican Rice Soup
By Heather McDougall
Serves: 6
Prep Time: 15 min
Cook Time: 30 min
Ingredients
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
Directions
Toppings:
Chopped tomato
Sliced scallions
Salsa Baked
Tortilla Chips
1
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.
2
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.
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