Mexican Rice And Bean Soup Recipe
Ingredients
| 1 12-ounce can luncheon meat, chopped | ||
| Onion | 1/2 Cup (16 tbs), chopped | |
| Green pepper | 1/3 Cup (16 tbs), chopped | |
| Garlic | 1 Clove (5gm), minced | |
| Cooking oil | 2 Tablespoon | |
| Water | 3 Cup (16 tbs) | |
| Tomato juice | 1 18 Ounce | |
| Red kidney beans | 1 15 1/2 Ounce | |
| Long grain rice | 1/3 Cup (16 tbs) | |
| Paprika | 1 Teaspoon | |
| Chili powder | 1 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Pepper | 1 Dash | |
Directions
In large saucepan cook luncheon meat, onion, green pepper, and garlic in hot oil till vegetables are tender but not brown.
Add water, tomato juice, undrained beans, uncooked rice, paprika, chili powder, salt, and pepper.
Simmer, covered, till rice is tender, 25 to 30 minutes, stirring occasionally.
Add water, tomato juice, undrained beans, uncooked rice, paprika, chili powder, salt, and pepper.
Simmer, covered, till rice is tender, 25 to 30 minutes, stirring occasionally.
Chef
