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*New* Mexican rice and bean soup

Rice type: jasmine rice
Servings: 4
Cooking time: 30 minutes

Cooks tip – The rice and beans in this delicious and hearty soup make it a complete plant based protein. It’s perfect for batching up for healthy and filling lunches.

Ingredients

1 tbsp olive oil
1 large onion, chopped (approximately 150 g)
1 red pepper, chopped (approximately 150 g)
3 cloves garlic, minced
1 tbsp ground cumin
1 tbsp smoked paprika
1 tsp chilli powder or 1/2 tsp chilli flakes
150 g Jasmine Rice (you could use long grain rice or bomba rice)
1.2 litre vegetable stock
1 can chopped tomatoes (400 g)
1 can black beans, drained and rinsed (400 g can, 240 g beans)
165 g sweetcorn (fresh or frozen)
Juice of 1 lime
Fresh coriander, chopped

Optional Toppings:
Avocado slices, tortilla chips, and vegan sour cream

Step 1

Heat the olive oil in a large casserole dish or stock pot over medium heat. Add the chopped onion and red pepper. Sauté for about 7 minutes until softened.

Step 2

Add the minced garlic and cook for another 1 minute until fragrant.

Step 3

Stir in the ground cumin, smoked paprika and chilli powder. Cook for 1 minute to toast the spices.

Step 4

Add the jasmine rice and cook for a minute, stirring frequently to coat the rice with the spices and oil.

Step 5

Pour in the vegetable stock and the chopped tomatoes. Bring to a boil, then reduce the heat to medium-low and simmer for about 11-12 minutes, stirring occasionally.

Step 6

Stir in the black beans and sweetcorn. Continue to simmer for another 4-5 minutes until the rice is tender.

Step 7

Stir in the lime juice. Season to taste.

Step 8

Spoon the soup into bowls. Top with coriander.

Step 9

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