Mexican Rice Soup: Fast, Easy & Family Friendly
I really love soup for lunch any time of year, and this one by Heather McDougall on Forks Over Knives is one of my current favorites. Not only is it chock full of hearty whole grain and legume goodness, it also reminds me a little of the Zippys chili and rice I ate when I lived in Hawaii.  It has a very mild chili flavor that’s not too spicy for kids, and you can easily kick up the heat by adding red pepper flakes, hot sauce or top with sliced jalapenos.

This recipe uses minimally processed convenience foods like Raley’s frozen mirepoix (pre-chopped carrot, celery, and onion blend) and jarred minced garlic that saves you time chopping, dicing and washing up cutting boards and knives. These items are carried at local grocery stores and make great pantry staples to stock up on. This soup is fast enough to throw together for a satisfying Meatless Monday dinner or make on a Sunday afternoon to take for workday lunches. Instructions for both the Instant Pot and stove top soup pot are included.

Makes six large servings
Preparation time: 20 minutes           Cooking time: 20 minutes

Ingredients

INGREDIENTS:

1 cup long-grain brown rice

1 10 oz package of frozen diced onions or Raley’s frozen mirepoix vegetable blend (diced onions, carrots and celery)
1 Tablespoon of bottled minced garlic, or four cloves of fresh garlic
3 cubes of Vegetable bouillon (I used Rapunzel Vegetable Bouillon no salt added)
6 cups of water + 1 Tablespoon separated
1 15-ounce can kidney beans, drained and rinsed
1 15-ounce can black beans drained and rinsed
1 15-ounce can pinto beans drained and rinsed
1 14.5-ounce can fire-roasted tomatoes (I like Raley’s Fire Roasted Diced with Seasonings)
1 tablespoon chili powder (I like Penzey’s Arizona Dreaming salt free which is very mild)
1 cup long–grain brown rice

Instant Pot Instructions:

  1. Place rice in the Instant Pot on the sauté setting stirring occasionally until the rice is lightly browned and smells toasty.  [While the rice is toasting, open the three cans of beans into a wire colander and rinse under water and set aside to drain. This helps remove sodium.]
  2. Remove rice from Instant Pot and set aside.

    toasted rice
    toasted rice
  3. Place the onion or mirepoix, garlic, and 1 tablespoon of water in the Instant Pot on sauté setting and sauté for 7 minutes until vegetables are softened.
  4. Add the rest of the ingredients and set Instant Pot to soup setting for 20 minutes.
  5. Serve with toppings of your choice.

Soup Pot Instructions:

  1. Place rice in large soup pot and heat the over medium-high and stir for a few minutes until the rice is lightly browned smells toasty.  [While the rice is toasting, open the three cans of beans into a wire colander and rinse under water and set aside to drain. This helps remove sodium.]
  2. Remove rice from soup pot and set aside.
  3. Place the onion or mirepoix, garlic, and 1 tablespoon of water in the soup pot on medium and sauté for 7 minutes until vegetables are softened.
  4. Add the rest of the ingredients, reduce heat to low and simmer for 25-35 minutes
  5. Serve with toppings of your choice.

Toppings:
– Chopped tomato, salsa, or Raleys prepared pico de gallo
– Sliced green onions
– Baked tortilla chips

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