Easy Mexican Beans & Rice Soup

Ingredients

• 3 plum tomatoes

• 1 onion

• 5 garlic cloves

• 1/3 cup uncooked white rice

• 1 can beans (drained and rinsed)

• 3 cups stock

• 1 chipotle in adobo (or jalapeno)

• 2 tsp Mexican oregano

• pinch of cumin

• 1/2 tsp salt (plus more to taste)

• freshly cracked black pepper

• Garnished (optional):

• squeeze of lime

• Queso Fresco

• freshly chopped cilantro

Instructions

1. As the tomatoes roast, roughly chop the onion and peel the garlic cloves. Cook the onion and garlic in oil over medium heat in your soup pot. I usually leave the garlic cloves whole as all of this will be blended eventually. 

2. When the onion is starting to brown add the onion-garlic mixture to a blender along with the roasted tomatoes and a single chipotle in adobo (or 1/2 chipotle for a milder version). Combine well and add this mixture back to the soup pot, cooking over medium heat for a couple minutes. 

3. Add the remaining ingredients: 3 cups stock, 1/3 cup uncooked white rice, 1 can beans (drained and rinsed), 2 teaspoons Mexican oregano, pinch of cumin, 1/2 teaspoon salt, freshly cracked black pepper. Combine well and bring this mixture up to a boil. Reduce heat to a simmer (low on my stove), cover, and let cook for 15 minutes or until the rice is fully cooked. Note: try to keep a close eye on it starting around the 20 minute mark because the rice will continue to absorb the stock if left unattended. 

4. Take a final taste for seasoning. I added pinches of salt and Mexican oregano at this point. Note: I used approx. 1 teaspoon of salt for this entire batch, but if using store-bought stock you may not need to use as much as I did. 

5. Serve immediately and top with your choice of garnish. A squeeze of lime is really all you need, but I also topped with some Queso Fresco and freshly chopped cilantro. 

6. This soup does not store well! Enjoy same day.

*In flyer January 19 - 25, 2025
Recipe and photo credit: Mexican Please

Vegetarian Fajitas

Ingredients

Fajita Seasoning

• 2 tsp chili powder

• 1 tsp cumin

• ½ tsp garlic powder

• ½ tsp onion powder

• ½ tsp smoked paprika

• Pinch of cayenne pepper

• 1 tsp kosher salt

• ¼ tsp black pepper

For the Fajitas

• 2 tbs olive oil or avocado oil

• 1 green bell pepper, sliced

• 1 red bell pepper, sliced

• 1 yellow bell pepper, sliced

• 1 medium red onion, sliced

• 8 oz mushrooms, sliced

• 4 cloves garlic, minced

• 1 tbs fresh lime juice

For Serving

• Tortillas, corn or flour

• Guacamole

• Pico de Gallo

• Cilantro

• Lime wedges

• Crumbled queso fresco or shredded cheese, optional

• Sour cream or plain Greek yogurt, optional

Instructions

1. In a small bowl, combine the chili powder, cumin, garlic powder, onion powder, smoked paprika, cayenne pepper, salt and pepper.

2. In a large cast iron skillet, heat the oil over medium-high heat. Add the peppers, onion, and mushrooms and stir until the veggies are coated in the oil. Add the fajita seasoning and cook for 5 minutes, stirring frequently. Stir in the garlic and lime juice and cook for 2 minutes. The vegetables should be tender but still slightly crisp.

3. Serve the veggie fajita filling with tortillas and desired toppings.

*In flyer January 19 - 25, 2025
Recipe and photo credit: Two Peas and Their Pod