Mexican Rice Soup

By garciamoss

Ingredients

• Toppings:
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 6 cups low-sodium vegetable stock
• 1 15-ounce can kidney beans
• 1 15-ounce can black beans
• 1 15-ounce can pinto beans
• 1 15-ounce can fire-roasted tomatoes
• 1 tablespoon chili powder
• 1 cup long grain rice, toasted*
• Salt to taste
• Chopped tomato
• Sliced scallions
• Salsa
• Baked tortilla chips

Preparation

Step 1

In a large saucepan, saute onion and garlic in 1 tablespoon low-sodium vegetable stock or water over medium-high heat for 7 minutes. Add the rest of the ingredients, reduce heat to low and simmer for 25-30 minutes. Season to taste. Serve with toppings of your choice, or the ones listed above.

* Put the rice in a non-stick pan pre-heated to medium-high heat and stir constantly for about 5 minutes, or until rice is lightly browned.