Print
Mexican Rice and Bean Soup
This Mexican Rice and Bean Soup is budget friendly and takes just about 20 minutes to make.
Course Soup
Cuisine Mexican
Prep Time 5 minutes minutes
Cook Time 15 minutes minutes
Total Time 20 minutes minutes
Servings 4
Calories 262kcal
- 2 tbsp vegetable oil
- 1 tbsp tomato paste
- 1 cup rice
- 1 tsp salt
- 1/2 tsp smoked paprika
- 1/2 tsp chipotle chili powder
- 1/2 tsp ancho chili powder
- 1/2 tsp garlic powder
- 1/4 tsp cayenne pepper
- 1/2 lime juiced
- 1 15 oz can black beans drained
- 4 cups chicken broth
- 1/2 cup salsa I used Jardines Campfire Salsa
Heat the oil in a sauce pan over medium high heat. Whisk in the tomato paste and cook for about one minute.
Add the rice and all the seasonings (salt through cayenne pepper) and cook, stirring often, for several minutes.
Reduce the heat a bit to avoid splattering and add the chicken broth, beans, lime juice and salsa. Stir well and bring to a boil.
Reduce the heat to low and cover the pot. Cook for about 15 minutes, or until rice is tender.
Serve the soup immediately, topped with cheese and sour cream, if desired.
Calories: 262kcal | Carbohydrates: 43g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Cholesterol: 5mg | Sodium: 1709mg | Potassium: 252mg | Fiber: 2g | Sugar: 3g | Vitamin A: 549IU | Vitamin C: 4mg | Calcium: 39mg | Iron: 1mg