Mexican Rice and Bean Soup

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!

★ Did you make this recipe? Please give it a star rating below!

Mexican Rice and Bean Soup

This warming, Mexican spiced soup that packs in healthy goodness and is filling too. It's finished off with a topping of sour cream and guacamole.

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Prep Time: 20 minutes

Cook Time: 45 minutes

Total Time: 1 hour 5 minutes

Course: Main

Cuisine: Mexican

Keyword: comfort food, rice, soup

Servings: 4 servings

Calories: 350kcal

Author: Erren Hart of Erren's Kitchen

Ingredients

• 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

Cups - Metric

Instructions

• 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.

Nutrition

Calories: 350kcal | Carbohydrates: 52g | Protein: 10g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 7mg | Sodium: 523mg | Potassium: 682mg | Fiber: 4g | Sugar: 10g | Vitamin A: 7975IU | Vitamin C: 106.4mg | Calcium: 70mg | Iron: 3.2mg

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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.*