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.
I don’t cook a lot of Mexican food, but I’ve gotten a lot of requests for this soup. This soup was created with you, my fantastic readers, in mind. I hope you love it as much as I do.
I’ll be honest, after spending time trying 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 🙂
Why This Recipe Works
- Packed with veggies and rice this recipe is healthy and filling.
- Using piquante peppers is convenient and adds a sweet spicy depth of flavor that can’t be beat.
- Served with a dash of sour cream and guacamole this makes for a hearty meal any time of the year.
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.
How to make mexican rice and bean soup
- Fry onion, celery, and carrot and add garlic.
- Mix in tomato paste.
- Pour in the stock and stir.
- Add beans, tomatoes, peppers, and cilantro.
- Stir in the other herbs and spices. Bring to the boil.
- Introduce the rice and cook until softened.
- Season and serve.
It’s chock full of Mexican flavor and perfect for cold winter days. Enjoy!
Tips and Variations
- To make this soup vegetarian simply replace the chicken stock with vegetable stock.
- This soup tastes great with any vegetables you have on hand so feel free to experiment.
- If you like your soup super spicy just add red chili pepper finely chopped.
- Add leftover chicken to make this soup even heartier.
Other Fantastic Soups
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Let’s Make Mexican Rice and Bean Soup
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
- 14 ounces can black beans 1 can, rinsed and drained
- 14 ounces can kidney beans 1 can, rinsed and drained
- 14 ounces can yankee beans 1 can, rinsed and drained
- 28 ounces diced tomatoes canned with juices
- 8-10 Piquanté Peppers chopped (mild or hot)
- 1½ teaspoons ground cumin
- 2 teaspoons dried oregano
- 2 teaspoons smoked paprika
- ¾ cup converted (parboiled)* long grain rice see recipe notes below
- Salt and pepper to taste
- Cheddar cheese freshly grated for serving
- Sour cream for serving
- Guacamole for serving
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.
Tips + Notes
Nutrition Information:
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.*
Candace O'Connor says
This was delicious! I had to make a few changes: I had a mixed rice pre-cooked and that was delicious! I didn’t have cilantro, so I added a bit of coriander. I’m hoping that the rice in the left-overs won’t absorb too much of the liquid so we enjoy it again as much or more as the first time. When I’ll be sure to have some fresh cilantro!
Erren's Kitchen says
Hi Candace, I’m glad you enjoyed it, cilantro is what we call coriander in the USA so you did good 🙂
Ashley Baker says
I didn’t have all the ingredients listed on hand but was very inspired by this recipe and it still turned out great. Also added chicken to please my meat eaters. Everyone loved it! Nice hearty soup! Thanks for the recipe, I’ll definitely make it again.
Erren's Kitchen says
I’m glad you enjoyed it, Ashley!
Vonnie says
This looks so scrumptious and I will be making this tonight. How do I make this in my electric pressure cooker?… and no…I don’t have the Instant Pot.
Erren says
Hi Vonnie, I really can’t help you with that because I don’t own a pressure cooker. I’ll be getting an instant pot soon, but don’t know how to use that yet either! Sorry, I can’t be more help!