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.
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Let’s Make 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
- 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
- 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
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.*