Mexican Beans and Rice Soup
A delightful and hearty soup featuring roasted tomatoes, savory beans, and aromatic spices, perfect for cozy family dinners or quick meals.
Ingredients
For the Soup Base
- 3 pieces plum tomatoes juicy and ripe for roasting
- 1/2 piece onion roughly chopped for sweetness
- 2 cloves garlic peeled for aromatic depth
- 1 piece chipotle in adobo pepper for a smoky kick
- 3 cups vegetable or chicken stock rich and flavorful
For the Other Ingredients
- 1 15-ounce can black or pinto beans drained and rinsed for heartiness
- 1/3 cup uncooked long-grain white rice adding bulk and texture
- 2 tsp Mexican oregano fragrant and earthy
- a pinch ground cumin for warmth and spice
- to taste salt and freshly cracked black pepper for seasoning
- splash oil for cooking, enhancing flavors
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Place the plum tomatoes on a baking sheet and roast them for about 30 minutes, until the skins blister and the tomatoes become tender and flavorful.
- In a sturdy soup pot, heat a splash of oil over medium heat. Add the chopped onion and garlic cloves, sautéing them for 5-7 minutes until they become softened and fragrant.
- Once the tomatoes have roasted, blend them with the sautéed onion and garlic until smooth. This mixture creates the flavorful base of your soup.
- Return the tomato puree to the pot. Stir in the vegetable or chicken stock, black or pinto beans, uncooked rice, Mexican oregano, and ground cumin. Season with salt and freshly cracked black pepper. Bring the mixture to a boil.
- After boiling, reduce the heat to a gentle simmer, allowing the soup to cook for about 15 minutes or until the rice is tender and fully cooked. Adjust the seasoning as needed.
- Ladle the soup into bowls, and if desired, top with fresh cilantro, creamy avocado slices, or a drizzle of crema for added richness.
Notes
Adding a dollop of sour cream or Greek yogurt before serving can provide a creamy contrast. For extra heat, incorporate diced jalapeños or additional chipotle in adobo. Top with crispy tortilla strips or crumbled queso fresco for an authentic touch. A squeeze of lime juice just before serving can elevate the dish.