Beefy Mexican Rice Soup With Tomatoes Beans And Corn Ready In 60 Recipes

Steps:

• Heat the olive oil in a large pot over medium heat. Add the onion and cook, stirring occasionally, until slightly softened, about 5 minutes. Add the garlic, cumin, 1/4 teaspoon salt and a few grinds of pepper; cook until lightly toasted, about 1 minute. Add the tomatoes, black beans, pinto beans and 6 cups water. Bring to a boil, then reduce the heat to medium and stir. Simmer until slightly thickened, about 15 minutes.
• Remove 1/2 cup of the bean mixture to a bowl using a slotted spoon; mash with a fork, then return to the pot along with the rice and 1/4 cup cilantro. Cook until the soup thickens, about 5 more minutes. Season with salt and pepper. Warm the tortillas in a dry skillet or wrap in damp paper towels and microwave; wrap in foil to keep warm.
• Top each serving of soup with the cheese and the remaining 1/4 cup cilantro. Serve with the warm tortillas.

Steps:

• In a Dutch oven, combine the first eight ingredients. Bring to a boil. Stir in macaroni. Reduce heat; simmer, uncovered, for 10-15 minutes or until macaroni is tender. , Meanwhile, in a large skillet, cook the beef, celery, onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Add to tomato mixture. Stir in beans; heat through.

Steps:

• In a one quart saucepan, combine rice with water.
• Bring to a boil over medium-high heat, cover, reduce heat to low, and cook for 20 minutes.
• Remove from heat and let the pan stand, covered, for 5 minutes.
• While the rice stands, drain the tomatoes, reserving the juice.
• Add enough water to the juice to equal one cup of liquid.
• Heat a 10-12 inch skillet over medium-high heat; add in oil, garlic, and jalapeno.
• Cook until the garlic is browned and the jalapeno is fragrant (one minute).
• Add the black beans, salt, cumin, and chili powder; stir gently a few times to cook the spices and get beans mixed into the rice (30 seconds).
• Stir in the tomato juice mixture and bring to a boil.
• Adjust the heat as necessary to maintain a gentle boil; cook and occasionally stir until the beans have absorbed much of the liquid (5-7 minutes).
• Add the tomatoes, oregano, cilantro, and cooked rice.
• Cook, stirring occasionally, until the rice is warmed (1-2 minutes).