Bring a ton of Mexican flavor to your midweek meal with this amazing, one-pot recipe for Mexican Rice and Bean Soup.
Serve this dish as a starter for Chili Con Carne or as a satisfying lunch on a cool day.
In place of chili peppers, this recipe uses Peppadew® Piquanté Peppers which adds a sweet heat and another depth of flavor, but if you like more heat, you can use whatever peppers you like.
I know I don’t do a lot of Mexican recipes, but I’ve gotten a lot of requests so this soup was created just for you, my fantastic readers that make this site such a pleasure to write.
I’ll be honest, after spending a few days with different versions of this soup, my kitchen smelled like a taco for days, but I guess that just confirms that it’s truly a Mexican soup 🙂
It’s chock full of Mexican flavor and perfect for these cold, winter days. I hope you enjoy it!
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Mexican Rice and Bean Soup
- 2 tablespoons olive oil
- 1 large onion chopped
- 1 stalk of celery chopped
- 2 red bell peppers chopped
- 4 cloves garlic chopped
- 2 carrots chopped
- 4 cups chicken stock
- 1 tablespoon tomato paste
- fresh cilantro A good handful, chopped
- 1 14-ounce can black beans rinsed and drained
- 1 14-ounce can kidney beans rinsed and drained
- 1 14-ounce can yankee beans rinsed and drained
- 2 14-ounce cans diced tomatoes with juices
- 8-10 Piquanté Peppers chopped (mild or hot)
- 1½ teaspoons ground cumin
- 2 teaspoons dried oregano
- 2 teaspoons smoked paprika
- ¾ cup long grain rice
- Salt and pepper to taste
- Cheddar cheese freshly grated for serving
- Sour cream for serving
- Guacamole for serving
- Heat the oil in a large stockpot over medium-high heat. Add the onion, celery, carrots, and red pepper and sauté for 5-7 minutes, or until the onions are translucent and the celery & peppers start to soften.
- Add the garlic and cook for another minute until fragrant.
- Add the tomato paste and mix to combine.
- Slowly add the chicken stock mixing to combine.
- Add all the beans, tomatoes, and Peppadew® Piquanté peppers, and cilantro, stir to combine.
- Stir in the cumin, paprika, and oregano until combined. Bring the mixture to a boil, reduce heat to low and cook 20 minutes, stirring occasionally so that the soup does not stick to the bottom of the pot.
- Add the rice, bring to a boil and lower the heat back to low. Let simmer another 15 – 20 minutes until the rice is tender and the vegetables are the desired softness.
- Season to taste with salt and pepper and serve topped with the grated cheese, sour cream and guacamole.
For more ideas on what you can do with these peppers, see my Cream Cheese & Ricotta Stuffed Peppadew Peppers recipe and my Simple Spaghetti with Crab & Piquante Peppers recipe. Both recipes are quick and easy to prepare and they show the versatility of these lovely little peppers.
*This is a sponsored content written by me on behalf of Peppadew®. The opinions and text are all mine.*