Mexican Rice and Bean Soup
This Mexican Rice and Bean Soup is budget friendly and takes just about 20 minutes to make.
Servings 4
Calories 262kcal
Ingredients
- 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
Instructions
- 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.
Nutrition
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