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Mexican Rice Soup Recipe

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Beefy Mexican Rice Soup Tastee recipe, Rice recipes for dinner, Recipes
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Description

Mexican rice soup is a delicious and hearty soup that is perfect for a cold winter day or when you need a comforting meal. This soup is made with rice, vegetables, and chicken broth, and is flavored with Mexican spices like cumin, chili powder, and smoked paprika. It is a filling and satisfying soup that is easy to prepare and perfect for a quick lunch or dinner.

Prep Time

Preparation time for this recipe is around 10 minutes.

Cook Time

Cooking time for this recipe is around 30 minutes.

Ingredients

  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 1 cup long-grain white rice
  • 4 cups chicken broth
  • 1 can black beans, drained and rinsed
  • 1 can diced tomatoes, undrained
  • 1 cup frozen corn kernels
  • 1 lime, juiced
  • Salt and pepper, to taste

Equipment

  • Dutch oven or large pot
  • Cutting board
  • Sharp knife
  • Ladle

Method

  1. Heat the olive oil in a Dutch oven or large pot over medium heat.
  2. Add the onion and garlic and cook until the onion is translucent, about 5 minutes.
  3. Add the cumin, chili powder, and smoked paprika and cook for 1 minute, stirring constantly.
  4. Add the rice and stir to coat with the spices.
  5. Add the chicken broth, black beans, diced tomatoes, and frozen corn and bring to a boil.
  6. Reduce the heat to low and cover the pot. Simmer for 20-25 minutes or until the rice is tender.
  7. Add the lime juice and season with salt and pepper to taste.
  8. Serve hot with tortilla chips, shredded cheese, and chopped cilantro, if desired.

Notes

Mexican rice soup is a versatile dish that can be customized to your tastes. You can add additional vegetables like bell peppers, carrots, or zucchini, or swap out the chicken broth for vegetable broth to make the soup vegetarian. You can also adjust the spices to make the soup spicier or milder, depending on your preference.

Nutrition Info

This recipe makes 6 servings. Each serving contains approximately:
  • Calories: 276
  • Protein: 9g
  • Fat: 4g
  • Carbohydrates: 52g
  • Fiber: 7g
  • Sugar: 5g
  • Sodium: 1006mg

Recipes FAQ

What can I substitute for black beans?

You can substitute kidney beans or pinto beans for the black beans.

Can I make this recipe in a slow cooker?

Yes, you can make this recipe in a slow cooker. Simply add all of the ingredients to the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.

Recipe Tips

  • For a creamier soup, you can add a dollop of sour cream or Greek yogurt to each bowl before serving.
  • You can use brown rice instead of white rice for a healthier option.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

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