Mexican Rice Soup

Name: Mexican Rice Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
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

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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