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    Home » Most Recent

    Easy Mexican Beans and Rice Soup

    December 6, 2024 By Patrick 19 Comments

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    This easy Beans and Rice Soup is on repeat for me lately...have you tried it yet?!

    It's such a simple recipe, but when you build it from scratch it is tremendously satisfying. 

    It's also quite versatile so feel free to plop some other veggies in there if you want 🙂

    This is an easy recipe for a delcious batch of Beans and Rice Soup.

    How To Make Mexican Beans and Rice Soup

    The key is to roast the tomatoes first.   That blast of heat will lower their acidity and sweeten them up a bit  --  when you combine their flavor with some browned onion and garlic then you've got a delicious foundation to build on.  

    I usually just put the tomatoes in the oven for a half hour or so, but you're welcome to pan roast them if you don't want to turn on the oven.  Other ways to roast tomatoes. 

    Here's how this batch looked after 30 minutes in the oven (400F):

    Tomatoes after roasting for 30 minutes

    As the tomatoes roast you can get the onion and garlic cooking. 

    Roughly chop 1/2 onion and cook it over medium heat in your soup pot.  We'll also add 2 garlic cloves.  All of this will be blended eventually so I usually just leave the garlic cloves whole. 

    Cooking onion and garlic in some oil over medium heat

    When the onion is starting to brown you can add this onion-garlic mixture to a blender along with the roasted tomatoes. 

    I also typically add a single chipotle in adobo.  This will give your soup some kick, so if you want a milder version you can consider starting with only 1/2 chipotle, or omitting it altogether.   Also note that you can use a jalapeno in place of the chipotle. 

    Combine this mixture well and then add it back to the soup pot, cooking over medium heat for a couple minutes.

    Cooking the tomato onion garlic mixture

    Then we'll add the remaining ingredients:

    3 cups stock
    1 can beans (drained and rinsed)
    1/3 cup uncooked white rice
    2 teaspoons Mexican oregano  What is Mexican oregano?
    pinch of cumin
    1/2 teaspoon salt
    freshly cracked black pepper

    Adding white rice to the soup 

    Bring this mixture up to a boil, then reduce heat to a simmer, cover, and cook for 15 minutes or until the rice is done. 

    Try to keep an eye on it starting around the 15 minute mark because the rice will continue to absorb the stock if left unattended. 

    Once cooked you can remove it from the heat and do some taste testing!  

    The beans and rice soup after cooking for 15 minutes

    I added another generous pinch of salt, so that is a single teaspoon total for this batch. 

    But keep in mind that I used this homemade chicken stock that has zero sodium in it -- if you're using a store-bought stock you won't need to add as much salt as I did. 

    I also added another pinch of Mexican oregano to this batch.  I think Mexican oregano works really well in this soup, so if you're new to it maybe it's time to get some in the kitchen!  More info on Mexican oregano. 

    Adding squeeze of lime to the soup

    This soup is loaded with flavor right out of the pot, so you really don't need much else!

    Feel free to just plop it in a bowl and chow down.   A squeeze of lime does brighten it up though, so keep that in mind for garnish.

    This is an easy recipe for a delcious batch of Beans and Rice Soup.

    I've also topped with Queso Fresco and cilantro in the past, but you can consider those optional. 

    It's a warm, inviting soup that is my go-to for lunch lately.  You can easily turn it into dinner by serving it with an impromptu cheese quesadilla. 

    Adding Queso Fresco, cilantro, and a squeeze of lime to the soup

    One last note...

    I make this soup in smaller batches because it doesn't store well.  The rice continues to absorb liquid and the next day it will be a little mushy. 

    The recipe box below will make enough for 3 servings.  You're welcome to double or triple it for bigger groups, but if you want to make a big batch for storage then consider leaving out the rice until it's chowtime.  Then simply reheat, add rice, and cook until the rice is done. 

    Okay I hope you get some use out of this Easy Mexican Beans and Rice Soup.   It's got such a satisfying flavor and it's a sure-fire way to brighten up the day. 

    Enjoy!!

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    This is a great recipe for a delicious batch of Mexican Beans and Rice Soup. Super easy to make, and tremendously satisfying.

    Easy Mexican Beans and Rice Soup

    This is a great recipe for a delicious batch of Mexican Beans and Rice Soup.  Super easy to make, and tremendously satisfying 🙂
    4.74 from 15 votes
    Print Pin Rate
    Prep Time: 30 minutes minutes
    Cook Time: 15 minutes minutes
    Servings: 3
    Calories: 222kcal
    Author: Mexican Please

    Ingredients

    • 3 plum tomatoes
    • 1/2 onion
    • 2 garlic cloves
    • 1/3 cup uncooked white rice
    • 1 can beans (15 oz, drained and rinsed)
    • 3 cups stock
    • 1 chipotle in adobo (or jalapeno)
    • 2 teaspoons Mexican oregano
    • pinch of cumin
    • 1/2 teaspoon salt (plus more to taste)
    • freshly cracked black pepper

    Garnished (optional):

    • squeeze of lime
    • Queso Fresco
    • freshly chopped cilantro

    Instructions

    • Start by rinsing the tomatoes, I usually de-stem them as well. Roast the tomatoes in the oven (400F) for a half hour or so.
    • As the tomatoes roast, roughly chop 1/2 onion and peel 2 garlic cloves. Cook the onion and garlic in a glug of oil over medium heat in your soup pot. I usually leave the garlic cloves whole as all of this will be blended eventually.
    • When the onion is starting to brown add the onion-garlic mixture to a blender along with the roasted tomatoes and a single chipotle in adobo (or 1/2 chipotle for a milder version). Combine well and add this mixture back to the soup pot, cooking over medium heat for a couple minutes.
    • Add the remaining ingredients: 3 cups stock, 1/3 cup uncooked white rice, 1 can beans (drained and rinsed), 2 teaspoons Mexican oregano, pinch of cumin, 1/2 teaspoon salt, freshly cracked black pepper. Combine well and bring this mixture up to a boil. Reduce heat to a simmer (low on my stove), cover, and let cook for 15 minutes or until the rice is fully cooked. Note: try to keep a close eye on it starting around the 15 minute mark because the rice will continue to absorb the stock if left unattended. 
    • Take a final taste for seasoning. I added pinches of salt and Mexican oregano at this point. Note: I used approx. 1 teaspoon of salt for this entire batch, but if using store-bought stock you may not need to use as much as I did.
    • Serve immediately and top with your choice of garnish. A squeeze of lime is really all you need, but I also topped with some Queso Fresco and freshly chopped cilantro.
    • This soup does not store well! The rice will continue to absorb liquid if stored overnight, so I tend to make it in smaller batches and eat all of it 🙂 If you want to make a bigger batch for storage consider leaving out the rice until you're ready to serve, then simply reheat, add the rice, and cook for 15 minutes or until the rice is fully cooked.

    Notes

    I tend to make this soup in smaller batches because it doesn't store well.  The recipe box as written will make about 3 servings.  Feel free to double or triple it for larger groups. 
    If you want to make a bigger batch for storage consider leaving out the rice until you're ready to serve, then simply reheat, add the rice, and cook for 15 minutes or until the rice is fully cooked.
    Like this recipe?Click the stars above to rate it or leave a comment down below! @mexplease

    Want to see the latest post?  It's this list of my favorites:  2022 Best of the Best Mexican Recipes

    What a treat to put these Picadillo Stuffed Poblano Peppers on the kitchen table in front of friends and family! They are easy to make and have a unique, satisfying flavor.

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    Reader Interactions

    Comments

    1. Annet

      January 31, 2025 at 10:29 pm

      5 stars
      This has really become a quick and easy go to soup this winter! Did not have chipotle’s in adobe on hand the first time I made it, I threw in a cube of my homemade jalepeno paste for heat and it was terrific

      Reply
      • Patrick

        February 07, 2025 at 7:08 pm

        Ooh yum! 🙂

        Reply
    2. Alice

      January 22, 2025 at 12:06 pm

      5 stars
      Great recipe, will definitely make again but the recipe didn’t indicate what amount of beans to use. I bought a can of 15oz black beans and it could have used more. How much do you usually use?

      Reply
      • Patrick

        January 24, 2025 at 5:36 pm

        Thanks Alice! Yeah that's the size I use too. I'll add that note to the recipe box, thanks for mentioning this. Cheers.

        Reply
    3. Zach

      December 23, 2024 at 4:53 pm

      5 stars
      I had a big poblano pepper about to go bad so i roasted that with one large plum tomato and a thick jalapeño, used one of those knorr chicken + cilantro stock cubes for stock, and added in half a leftover rotisserie chicken from Chedraui along with a diced avocado and a squeeze of lime.

      Fantastic pre- AND post-workout meal lol

      Reply
      • Patrick

        December 27, 2024 at 1:59 pm

        Chedraui! Thank you for that Cozumel flashback 🙂

        Reply
    4. David Jones

      December 08, 2024 at 12:13 pm

      What kind of beans prefer for this?
      Thanks

      Reply
      • Patrick

        December 09, 2024 at 2:27 pm

        Hi David, there's loads of flexibility on the beans as you are getting most of your flavor from the other ingredients. I default to a can of black beans in situations like this, but feel free to use what you have on hand. Cheers.

        Reply
    5. Bob Murphy

      October 13, 2024 at 6:56 pm

      5 stars
      Fantastic soup. Easy to make with ingredients around the house. Thanks again Patrick!

      Reply
      • Patrick

        October 29, 2024 at 8:13 pm

        Ooh awesome, glad to hear this one is on the menu Bob!

        Reply
    6. Lisa

      May 27, 2023 at 1:49 pm

      5 stars
      I absolutely love this recipe. I’m a big fan of soup and especially quick and easy recipes. This one brings so much good flavor with so little effort!

      Reply
      • Patrick

        May 27, 2023 at 10:22 pm

        Ahh good news Lisa! Yes, that 'so little effort' is the key for me lately 🙂

        Reply
    7. Andrea

      May 05, 2023 at 9:25 pm

      This is a great staple, for health and for the budget! I have to disagree with the admonishment to not make enough for leftovers... I love congees and dals and I think this dish is far superior when the beans and rice have simmered together for two hours, and leftovers are better still! 😃
      Thanks for a stellar blog, with quality techniques that are weeknight-friendly, and for the grocery list under $30... my 18&20 year old sons rely on it for budgeting and culinary skill-building!

      Reply
      • Patrick

        May 12, 2023 at 3:17 pm

        Ahh good news, thanks much for your note Andrea! So glad to hear that grocery list is bringing some good eats to your fam. Cheers.

        Reply
    8. Jamie Ward

      December 11, 2022 at 3:46 pm

      5 stars
      This soup is delicious! Thanks for sharing your recipe.

      Reply
      • Patrick

        December 12, 2022 at 11:00 am

        Thanks Jamie!

        Reply
    9. stephen Wright

      December 11, 2022 at 4:49 am

      4 stars
      Substituting brown rice for white rice minimizes the sogging rice problem.

      Reply
    10. Richard

      December 10, 2022 at 3:47 pm

      5 stars
      Quite good, pretty much followed your recipe. Did tone down the chipotles. So good I brought half (made 6 servings) to our single mom vegetarian daughter!
      When it thickeneds just add more water or other suitable liquid.

      Reply
      • Patrick

        December 12, 2022 at 11:01 am

        Thanks Richard, glad to hear this one is a keeper for you! Cheers.

        Reply

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