Serve this soup topped with grated cheese, sour cream, and guacamole for a weeknight supper that’s sure to please.
Step By Step Instructions
Heat the oil in a large stockpot over medium-high heat. Add the onion, celery, carrots, and red pepper and sauté for 5-7 minutes, or until the onions are translucent and the celery & peppers start to soften. Bell Pepper: I typically use red, yellow, or orange because of their milder flavor, but green works, too, so use what you like best. Garlic, fresh garlic is always best. If you need a shortcut, add whole cloves to the onion and peppers, then discard them before serving. You can also use garlic powder in its place. Stock: This recipe calls for chicken stock, but vegetable stock will work just as well for a vegetarian option. Canned Beans: Any combination of beans will work in this recipe. I use pinto, black beans, and kidney beans, but black-eyed peas, garbanzo beans, or cannellini beans would be delicious as well. Tomatoes: Canned chopped, crushed, or diced tomatoes will work well in this recipe. Piquante Peppers: I like them for their sweet heat, but you can use canned green chilis or jarred jalapenos if you like more spice. Cilantro: Fresh cilantro is great in Mexican dishes, but if you’re not a fan, you can use parsley in its place. Lime Juice: Fresh lime juice is the best way to brighten up the flavor of this soup, but if you don’t have any on hand, lemon juice or vinegar will also add brightness. Spices: Chili powder (an American spice mix commonly found in Mexican recipes) can be used instead of adding individual spices called for in this recipe. Just adjust the amount to your taste. Rice: This recipe calls for parboiled or converted rice. In the US, looking for any brand will do. In the UK, buy Uncle Bens Long Grain Rice (not quick cook). You can use other types of rice, but check the package for cooking times and adjust the cooking time accordingly. Mix in the garlic and cook for another minute until fragrant. Add the tomato paste and mix to combine. Then slowly add the chicken stock. Mix to combine and add the beans, tomatoes, and piquanté peppers. Stir in the cilantro, cumin, paprika, and oregano until combined. Bring the mixture to a boil, reduce heat to low, and cook for 20 minutes, occasionally stirring so that the soup does not stick to the bottom of the pot. Add the rice, bring to a boil and lower the heat back to low. Let simmer for another 15 to 20 minutes until the rice is tender and the vegetables are the desired softness. Season to taste with salt and pepper and serve topped with the grated cheese, sour cream, and guacamole. To Store Leftovers: let the soup cool completely before transferring it into an airtight container. To Freeze: Simply pour the cooled soup into freezer-safe containers or freezer bags and freeze for up to three months. Thaw overnight in the fridge and reheat in the microwave or on the stovetop over medium heat until warm. Erren’s Kitchen is written and produced for informational intentions only. We are not certified nutritionists, and the nutritional information found on this site has not been assessed or authorized by a nutritionist or the FDA. The nutritional information found in our recipes is offered as an estimate and should not be considered a guarantee or fact. The estimated data is provided as a courtesy and calculated through a third-party online nutritional calculator, spoonacular API. Although we do our best to provide accurate nutritional information, these figures should be considered rough estimates. Many factors, such as brands or products purchased and the nutritional fluctuations that naturally occur in fresh produce, can alter the effectiveness of the nutritional information in any recipe. Furthermore, various online calculators provide different results depending on their particular algorithms and nutrition fact sources. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
