Mexican Rice Soup Recipe
Prep Time:
10 minutes
Cook Time:
38 minutes
Servings:
8 servings
Ingredients
  • 1 teaspoon oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 15-ounce can black beans, drained
  • 1 15-ounce can kidney beans, drained
  • 1 15-ounce can pinto beans, drained
  • 1 15-ounce can fire roasted tomatoes
  • 4 cups broth
  • 1 cup water
  • 1 cup hominy
  • 1 cup brown rice (uncooked)
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 1 teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1 lime, juiced
Directions
  1. Add the oil to a large stock pot and set the heat to high. Stir in the onions and garlic and cook on medium-high for 8 minutes.
  2. While this is cooking, rinse and drain the beans and measure out the spices in a small bowl.
  3. Add all of the beans, the tomatoes, broth, water, hominy, rice and all the spices to the pot and stir well. Bring to a boil, then lower to a simmer. Cover and cook for 30 minutes, or until the rice is done.
  4. Remove the soup from the heat and squeeze in the lime juice.
  5. Top with avocado, cilantro, and red onion, if desired.