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.  In place of chili peppers, this recipe uses Peppadew® Piquanté Peppers which adds a sweet heat and another depth of flavor.

*This is a sponsored content written by me on behalf of Peppadew®. The opinions and text are all mine.*

As I mentioned, to add the heat to this recipe, I use Peppadew® peppers in place of chili peppers.  I’m not a fan of intense heat so I used mild peppers, but if you love hot and spicy, you can buy the hot variety.

This is my third recipe using Peppadews.  If you’ve never heard of a Peppadew®, now is the time to try them.  They are actually a piquanté pepper, but I call them Peppadews because that’s the only brand I ever buy.

These peppers are a wonderful, sweet and spicy, petite pepper. If you’re in the UK, Peppadew is available at Tesco, Waitrose, Sainsbury’s, Morrison’s, Asda and Co-op.  If you’re outside the UK, they are available in grocery stores all around the world.

If you have trouble finding Peppadews, you can go on the Peppadew® website for more information.

My Cream Cheese & Ricotta Stuffed Peppadews

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.

Now back to this amazing soup.  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 and perfect for these cold, winter days.  I hope you enjoy it!

Print

Mexican Rice and Bean Soup

Prep Time

20 mins

Cook Time

45 mins

Total Time

1 hrs 5 mins

 

Servings: 4

Author: Erren

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/900ml chicken stock
• 1 tablespoon tomato paste
• A good handful of fresh cilantro chopped
• 1 14oz can black beans rinsed and drained
• 1 14oz can kidney beans rinsed and drained
• 1 14oz can yankee beans rinsed and drained
• 2 14oz cans diced tomatoes with juices
• 8-10 Peppadew® Piquanté Peppers chopped (mild or hot)
• 1 1/2 teaspoons ground cumin
• 2 teaspoons dried oregano
• 2 teaspoons smoked paprika
• 3/4 cup long grain rice
• Salt and pepper to taste
• Cheddar cheese freshly grated for serving
• Sour cream for serving
• Guacamole for serving

Instructions

1. Heat the oil in a large stock pot over medium-high heat. Add the onion, celery and red pepper and sauté for 5-7 minutes, or until the onions are translucent and the celery & peppers start to soften.
2. Add the garlic and cook for another minute until fragrant.
3. Add the tomato paste and mix to combine.
4. Slowly add the chicken stock mixing to combine.
5. Add all the beans, tomatoes, and Peppadew® Piquanté peppers, and cilantro, Stir to combine.
6. 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.
7. 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.
8. Season to taste with salt and pepper and serve topped with the grated cheese, sour cream and guacamole.

Nutrition Facts

Mexican Rice and Bean Soup

Amount Per Serving

Calories 0

* Percent Daily Values are based on a 2000 calorie diet.

*This is a sponsored content written by me on behalf of Peppadew®. The opinions and text are all mine.*