Mexican soup with beans and rice It is an easy and quick dish that is extremely filling, yet aromatic and delicious. She will be a real treat for lovers of slightly sharper, southern flavors. The aroma of vegetables and sweet tomatoes is mixed with jalapeno and garlic spice, as well as the expressiveness of herbs. You will prepare the whole in 30 minutes in one pot.
- 750 ml of poultry broth,
- 400 g of white canned beans,
- 3 mature tomatoes,
- ½ onion,
- 2 cloves of garlic,
- 50 g of rice,
- 1 chipotle or jalapeno paprika,
- 2 teaspoons of oregano,
- 1 teaspoon of oil,
- 1 pinch of cumin,
- ½ teaspoon salt,
- ½ teaspoon of black pepper.
Additionally:
- lime juice,
- tortilla to serve,
- chopped coriander to serve,
- Red onion to serve.
Wash the tomatoes and place on a baking tray from the oven lined with aluminum foil. Bake them for 30 minutes at 200 degrees Celsius.
Finely chop the onion and garlic. Fry them in oil in a medium -sized pot for nice browning.
Add tomatoes, peppers, garlic and onion to the blender. Blend them to a smooth mass and pour the whole back into the pot.
Pour the broth and add: rice, drained and rinsed beans, as well as spices. Mix and bring the whole to a boil. Cook the soup for 15 minutes or to cook rice.
Pour the Mexican soup into bowls. Pour it with lime juice and sprinkle with chopped coriander, onions and peppers.
Bake the tortillas in the pan and cut into thin strips. Put them on top of the dish.
Consume the soup right away – it will be stored more and more and the rice will start to fall apart.
Source: NowowoPuje.pl
See also:
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