Entrée: Mexico – Sopa de Arroz con Frijoles y Poblano (Poblano-Tomato Rice and Bean Soup)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 7 min

Cook 20 min

Total 27 min

Ingredients

6 cups (1.4 L) vegetable stock
1 / 2 cup (90 g) Texmati rice, rinsed
1 1 / 2 cups (255 g) cooked pinto beans
1 white onion, thinly sliced
1 poblano pepper, thinly sliced
1 tbsp (15 ml) neutral oil
2 Tex Mex flour tortillas, cut into thin strips
Salt, to taste

Instructions

1. In a pot, heat oil over medium. Sauté onion and poblano until tender, 5 minutes. Add tomatoes; cook 2 minutes. Pour in stock; bring to a boil. Add rice, reduce to a simmer, and cook until rice is tender, 12–15 minutes. Stir in beans and season with salt.
2. While soup simmers, toast tortilla strips in a dry skillet until crisp. Ladle soup into bowls and top with tortilla strips.