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Mexican Rice And Bean Soup

Meat.World's picture
Ingredients
  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)
  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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Interest: 
Healthy
Preparation Time: 
5 Minutes
Cook Time: 
30 Minutes
Ready In: 
35 Minutes
Servings: 
4

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Average: 4.1 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 416 Calories from Fat 172

% Daily Value*

Total Fat 19 g29.7%

Saturated Fat 4.6 g23.1%

Trans Fat 0 g

Cholesterol 66.3 mg22.1%

Sodium 1251.1 mg52.1%

Total Carbohydrates 41 g13.6%

Dietary Fiber 7.9 g31.6%

Sugars 7.9 g

Protein 23 g46.8%

Vitamin A 32.9% Vitamin C 61.9%

Calcium 6% Iron 19.3%

*Based on a 2000 Calorie diet

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Mexican Rice And Bean Soup Recipe