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Mexican Beans and Rice Soup

Mexican Beans and Rice Soup
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This smoky, savory soup tastes like it simmered for hours but comes together in under an hour! Roasting the tomatoes is the simple secret to its incredible depth of flavor. It’s the perfect cozy meal for any night of the week.

Ingredients

Scale
  • 3 plum tomatoes
  • 1/2 an onion, roughly chopped
  • 2 whole garlic cloves, peeled
  • 1 chipotle in adobo pepper (use more or less for desired heat)
  • 3 cups vegetable or chicken stock
  • 1 (15-ounce) can black or pinto beans, drained and rinsed
  • 1/3 cup uncooked long-grain white rice
  • 2 tsp Mexican oregano
  • A pinch of ground cumin
  • Salt and freshly cracked black pepper, to taste
  • Splash of oil for cooking

Instructions

  1. Roast the Tomatoes: Preheat your oven to 400°F (200°C). Place the whole plum tomatoes on a baking sheet and roast for 30 minutes, until the skins are blistered and the tomatoes are soft.
  2. Sauté the Aromatics: While the tomatoes roast, heat a splash of oil in a soup pot over medium heat. Add the onion and whole garlic cloves and cook until the onion has softened and has some browned edges.
  3. Create the Soup Base: Carefully transfer the roasted tomatoes (with their juices) and the cooked onion and garlic to a blender. Add the chipotle pepper and blend until completely smooth. Pour this puree back into the soup pot.
  4. Simmer the Soup: Add the stock, rinsed beans, uncooked rice, oregano, cumin, salt, and pepper to the pot. Stir to combine, bring to a gentle boil, then reduce the heat to low. Cover and simmer for 15 minutes, or until the rice is tender.
  5. Serve: Taste and adjust seasoning if needed. Ladle into bowls and add your favorite toppings.

Notes

  • Serving Suggestions: This soup is fantastic with a squeeze of fresh lime juice, a sprinkle of crumbled Queso Fresco or cotija cheese, and fresh cilantro. Serve with warm corn tortillas for dipping!
  • Tips & Tricks: You are in complete control of the spice level. For a milder soup, use only half a chipotle pepper and scrape out the seeds. For more heat, add a little extra adobo sauce from the can.
  • Storage & Reheating: Store leftovers in an airtight container in the refrigerator for up to 2 days. The rice will absorb the broth and the soup will become much thicker. To reheat, warm it gently on the stovetop and add a splash of stock or water to loosen it to your desired consistency.
  • Make-Ahead Tip: The tomato base (Step 3) can be made ahead and stored in the fridge for 4 days or frozen for 3 months. When ready to eat, simply add the stock, rice, and beans and simmer as directed.

Find it online: https://sabormexicana.com/mexican-beans-and-rice-soup/