On days when we have to work outside in the cold, the very best thing to return home to is a big steamy pot of Mexican Red Beans and Rice Soup. I originally found a recipe for Chorizo, Red Beans and Rice Soup in of my very favorite chef’s, Emeril Lagasse’s, “Sizzling Skillets and Other One Pot Wonders” cookbook. Although I love the traditional dish from Louisiana, I was craving more of a Mexican influence for my version, as I wanted to reflect some of my favorite flavors. Also, I am always in a hurry with my little wildflowers running around, so I chose to dump all of the ingredients into the crockpot, to be cooked overnight or all day when you are out knee-deep in the chores of the ranch. At our house the crockpot is one of my favorite friends, since she cooks for me all day and providing a hot meal when I walk through the door! You can also be creative and add more spice to this recipe! Garnish with avocado and cilantro.
Mexican Red Beans and Rice SoupPrint Me!
- 3 cans-16oz Red Kidney Beans
- 1 cup brown rice (uncooked)
- 1 lbs chorizo- your preference spicy or mild, casings removed
- I 14.5 oz can tomato sauce
- 1 medium bell pepper (your choice of color)
- 1 medium yellow onion chopped
- 1 cup diced tomatoes, canned or fresh
- 4 cups chicken broth
- 3 cloves minced garlic
- 1 can diced mild green chili peppers
- 2 teaspoons oregano, fresh or dry
- 2 teaspoons salt
- 1 TBS Chili Powder
- 2 teaspoons cumin
- 1/2 fresh ground black pepper
- Optional: Cilantro and Avocado
Cook your chorizo, onions and garlic in a sprayed skillet over medium heat until brown and cooked thoroughly. Once cooked, drain the grease and transfer into the crockpot with all other ingredients. Cook on low for 6-8 hours or on high for 4-5 hours.
Serve and garnish with cilantro and avocado. Enjoy!