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.

4.44 from 23 votes

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 :)

Prep Time30

Cook Time15

Servings:

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.

Nutrition