Ultimate Black Bean and Rice Soup

Ultimate Black Bean and Rice Soup

sobota, 8 lutego 2014

Ultimate Black Bean and Rice Soup

Time: 1 hrs

Ingredients

• 1 large onion, chopped finely
• 2 celery ribs, diced
• 2 carrots, diced
• 1 -2 jalapeno pepper, diced
• 1 red bell pepper, diced
• 3 -4 garlic cloves, minced
• 2 tablespoons olive oil
• 3 (15 ounce) cans black beans, drained
• 2 (14 1/2 ounce) cans diced tomatoes with green chilies, like Hunts
• 1 (11 ounce) can mexicorn, drained
• 1 cup instant rice
• 1 teaspoon Mexican oregano
• 1 teaspoon cayenne pepper
• 1 teaspoon cumin
• 2 cups water
• 2 chicken bouillon cubes
• 32 ounces low sodium chicken broth
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 tablespoon fresh cilantro

Directions

• 1 In Dutch Kettle, saute onion, celery, carrot, garlic, red pepper and jalepeno pepper in olive oil until soft.
• 2 Add beans, tomatoes, corn, water, boullion broth and spices. Simmer for 30-40 minutes.
• 3 Add instant rice to mixture. Mix well. Continue cooking 5 minutes or until rice is tender.
• 4 Chop fresh cilantro and stir into mixture before serving. Could top with a dollop of sour cream on top and a squeeze of lime.
• 5 Use Hunts diced tomatoes with green chilies or a similar brand. Rotel comes in a 10.5 oz can and is much spicer than Hunts. So if you use Rotel, pair it with a can of regular diced tomatoes.