Mexican Rice and Bean Soup
Packed with bold spices and hearty ingredients, this Mexican Rice and Bean Soup is a comforting, one-pot wonder that's perfect for busy weeknights or cozy family dinners. Bursting with flavors from earthy cumin, smoky paprika, and zesty lime juice, this soup combines tender vegetables, protein-rich black and pinto beans, and satisfying long-grain white rice for a wholesome, plant-based meal. A touch of sweet corn and a garnish of fresh cilantro (optional) bring vibrant color and freshness to each bowl. Ready in just 45 minutes, this easy recipe is ideal for meal prep or serving a crowd. Pair it with warm tortillas or a sprinkle of hot sauce for an authentic Mexican-inspired experience! Keywords: Mexican rice and bean soup, easy one-pot soup, vegetarian Mexican soup, healthy comfort food.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 medium bell pepper, diced (any color)
- 2 teaspoons ground cumin
- 1.5 teaspoons chili powder
- 1 teaspoon smoked paprika
- 14.5 ounces diced tomatoes (canned with juices)
- 6 cups vegetable broth
- 0.75 cups long-grain white rice
- 15 ounces black beans (canned, drained and rinsed)
- 15 ounces pinto beans (canned, drained and rinsed)
- 1 cup frozen corn
- 2 tablespoons lime juice
- 0.25 cup fresh cilantro, chopped (optional for garnish)
- 1 teaspoon salt
- 0.5 teaspoons black pepper
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and cook for 3-4 minutes, stirring occasionally, until softened.
Stir in the minced garlic and diced bell pepper, and cook for another 2-3 minutes until fragrant.
Add the cumin, chili powder, and smoked paprika, and stir to coat the vegetables in the spices.
Pour in the canned diced tomatoes (with their juices) and vegetable broth, and bring the mixture to a simmer.
Stir in the rice, reduce the heat to low, and cover the pot. Let it simmer for 15 minutes, or until the rice is tender.
Add the black beans, pinto beans, and frozen corn. Stir well and continue cooking for another 5 minutes to heat through.
Stir in the lime juice, and season with salt and black pepper to taste.
Ladle the soup into bowls and garnish with fresh cilantro if desired.
Serve warm and enjoy your Mexican Rice and Bean Soup!
Nutrition Facts
Calories |
344 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.0 g | 10% | |
| Saturated Fat | 1.1 g | 6% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1269 mg | 55% | |
| Total Carbohydrate | 58.2 g | 21% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 10.3 g | ||
| Protein | 14.8 g | 30% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 108 mg | 8% | |
| Iron | 4.6 mg | 25% | |
| Potassium | 1122 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
