Bring a ton of Mexican flavor to your midweek meal with this amazing, one-pot recipe for Mexican Rice and Bean Soup.
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.
I know I don’t do a lot of Mexican recipes, but I’ve gotten a lot of requests so this soup was created just for you, my fantastic readers that make this site such a pleasure to write.
I’ll be honest, after spending a few days with 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 🙂
It’s chock full of Mexican flavor and perfect for these cold, winter days. I hope you enjoy it!
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Mexican Rice and Bean Soup
This warming, Mexican spiced soup that packs in healthy goodness and is filling too. It's finished off with a topping of sour cream and guacamole.
Total Time 1 hour 5 minutes
Ingredients
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
1
14-ounce
can black beans
rinsed and drained
1
14-ounce
can kidney beans
rinsed and drained
1
14-ounce
can yankee beans
rinsed and drained
2
14-ounce
cans diced tomatoes
with juices
8-10
Piquanté Peppers
chopped (mild or hot)
1-½
teaspoons
ground cumin
2
teaspoons
dried oregano
2
teaspoons
smoked paprika
3/4
cup
long grain rice
Salt and pepper to taste
Cheddar cheese
freshly grated for serving
Sour cream
for serving
Guacamole
for serving
Instructions
Heat the oil in a large stockpot over medium-high heat. Add the onion, celery, 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.
Nutrition Facts
Mexican Rice and Bean Soup
Amount Per Serving
Calories 350
Calories from Fat 90
% Daily Value*
Total Fat 10g
15%
Saturated Fat 1g
5%
Cholesterol 7mg
2%
Sodium 523mg
22%
Potassium 682mg
19%
Total Carbohydrates 52g
17%
Dietary Fiber 4g
16%
Sugars 10g
Protein 10g
20%
Vitamin A
159.5%
Vitamin C
129%
Calcium
7%
Iron
17.5%
* Percent Daily Values are based on a 2000 calorie diet.
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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.*
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