Mexican Rice And Bean Soup
|Canned luncheon meat||12 Ounce, chopped (1 Can)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Chopped green pepper||1⁄3 Cup (5.33 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Cooking oil||2 Tablespoon|
|Water||3 Cup (48 tbs)|
|Canned tomato juice||18 Ounce (1 Can)|
|Canned red kidney beans||15 1⁄2 Ounce (1 Can)|
|Long grain rice||1⁄3 Cup (5.33 tbs)|
|Chili powder||1 Teaspoon|
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.