Tex-Mex Bean and Rice Soup
Votes: 2
Time: 35 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 390, total fat 8 G., saturated fats 2 G., proteins 14 G., carbohydrates 67 G., fiber 10 G., cholesterol 5 mg, sodium 670 mg, sugar 0 G.
Calories 390, total fat 8 G., saturated fats 2 G., proteins 14 G., carbohydrates 67 G., fiber 10 G., cholesterol 5 mg, sodium 670 mg, sugar 0 G.
This hearty, warming Tex-Mex soup is ready in just over half an hour from pantry staples. Canned tomatoes and green chilies, a can of black and pinto beans, and frozen brown rice—these ingredients are practically ready. Simply combine them in a saucepan with the spices, heat through until the flavors meld, and the soup thickens before serving. Serve the soup Tex-Mex style, topped with grated cheese, fresh cilantro, and warm corn tortillas.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 tbsp. l. olive oil
- 1 small onion, chopped
- 1 clove garlic, chopped
- 3/4 tsp ground cumin
- 1 can (425 g) chopped tomatoes with green chilies
- 1 can (425g) canned black beans, unsalted, rinsed
- 1 can (425 g) unsalted pinto beans (reserve liquid)
- 1.5 cups cooked brown rice, thawed if frozen
- 0.5 cup fresh cilantro, coarsely chopped
- 8 corn tortillas
- 0.5 tbsp. grated low-fat cheddar (about 60 g)
We recommend
Recipes with similar ingredients: black beans, pinto beans, brown rice, tomatoes, cheddar cheese, cumin, cilantro
Cooking the dish according to the recipe:
- Heat the olive oil in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic, cumin, 1/4 teaspoon salt, and a few grinds of freshly ground black pepper; cook for about 1 minute.
- Add the tomatoes, black beans, pinto beans, and 6 cups of water. Bring to a boil, then reduce heat to medium and stir. Simmer until the soup thickens slightly, about 15 minutes.
- Using a slotted spoon, transfer 1/2 cup of the bean mixture to a bowl; mash with a fork, then return to the pan along with the rice and 1/4 cup of cilantro. Cook until the soup thickens, another 5 minutes. Season with salt and pepper to taste.
- Heat tortillas in a dry skillet or wrap them in damp paper towels and microwave; wrap in foil to keep warm.
- Sprinkle each serving of soup with grated cheese and the remaining 1/4 cup cilantro. Serve with warm tortillas.
Categories:
Similar recipes
