Tex Mex Bean Rice (Printable Recipe)
A hearty Tex Mex bean soup with rice, rich broth, and vibrant vegetables for cozy comforting meals.
# Ingredients You'll Need:
→ Base Aromatics
01 -
2 tablespoons extra virgin olive oil
02 -
1 small onion, chopped
03 -
3 garlic cloves, minced
→ Spices and Seasonings
04 -
1 teaspoon ground cumin
05 -
Salt and black pepper to taste
06 -
1 tablespoon tomato paste (optional)
→ Main Ingredients
07 -
1 can (14.5 oz) diced tomatoes with green chiles
08 -
1 can (15 oz) black beans with liquid
09 -
1 can (15 oz) pinto beans with liquid
10 -
4 cups low sodium vegetable or chicken broth
11 -
1/2 cup cooked rice
12 -
1/2 cup corn kernels (optional)
→ Garnish and Serving
13 -
1/4 cup fresh cilantro, chopped
14 -
1/2 cup shredded cheddar cheese
15 -
Warm flour tortillas
# Steps to Follow:
01 -
Heat olive oil in a large pot over medium heat. Add chopped onion and cook for 5 minutes, stirring occasionally, until soft and fragrant.
02 -
Add minced garlic, ground cumin, salt, and pepper. Stir constantly for 1 minute to allow spices to release their essential oils and deepen in flavor.
03 -
Add diced tomatoes with green chiles, black beans, pinto beans with liquid, and tomato paste if using. Pour in 4 cups of broth, bring to a boil, then reduce heat and simmer uncovered for 15 minutes.
04 -
Remove 1/2 cup of bean mixture, mash with a fork, and return to pot. Add cooked rice, corn if using, and half the cilantro. Simmer for 5 minutes, adjusting with more broth if needed.
05 -
Taste and adjust seasoning with salt, pepper, or cumin as needed. Warm tortillas in skillet or microwave, then wrap in foil to keep warm.
06 -
Ladle soup into bowls, sprinkle with shredded cheddar and remaining cilantro. Serve hot with warm tortillas on the side.
# Extra Tips:
01 -
Toast cumin in the pot before adding other ingredients for maximum flavor enhancement
02 -
Mash additional beans for thicker, creamier texture without adding dairy
03 -
Warm tortillas just before serving for optimal taste and texture
04 -
Cool completely before storing; refrigerate up to 4 days or freeze up to 3 months