I was flipping through one of my Rachael Ray cookbooks and decided I wanted to make the Black Bean And Rice Stoup…so I did.
It’s slightly different from the recipe in the book, mainly because I thought I had some stuff and didn’t. But that’s okay, I made do with what I had. Rice and beans are comfort food for me, and it’s so simple. I wonder if we have any tortillas, because they would make a good burrito filling!
I liked it, but it was more like rice and beans in broth than a soup. It still tasted good, but I can see the rice absorbing the broth.
Black Bean And Rice Soup
Adapted from Rachael Ray’s Book Of 10; serves 4
- 1 tablespoon extra-virgin olive oil
- 1 bay leaf
- 4 garlic gloves, chopped
- 1 cup frozen corn kernels
- 1 15 ounce can black beans
- 1 15 ounce can kidney beans, drained
- 1 tablespoon coriander
- 1 tablespoon chili powder
- 1 1/2 teaspoons ground cumin
- 1 tablespoon Worcestershire sauce (optional)
- 1-2 teaspoons hot sauce
- 1 8 ounce can tomato sauce
- 1 quart vegetable stock
- 1 cup white rice
- Heat a medium-sized soup pot over medium-high heat.
- Add the olive oil, bay leaf and garlic and cook for 2-3 minutes.
- Add the corn, kidney beans, and the black beans.
- Season the beans and corn with the spices, hot sauce and Worcestershire sauce, if using.
- Stir in the tomato sauce and stock.
- Raise the heat, cover the pot and bring soup to a boil.
- Add the rice and cook over a simmer for about 16-17 minutes.