Black Bean Rice Soup
|Water||1 1⁄2 Cup (24 tbs)|
|Canned no salt added stewed tomatoes||14 1⁄2 Ounce (1 Can)|
|Canned black beans/Pinto beans||15 Ounce, rinsed and drained (1 Can)|
|Canned beef broth||14 Ounce (1 Can)|
|Garlic||1 Clove (5 gm), minced|
|Ground cumin||1 Teaspoon|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Medium picante sauce/Salsa||1⁄3 Cup (5.33 tbs)|
|Dried oregano leaves||1⁄4 Teaspoon, crushed|
|Chopped fresh cilantro||2 Tablespoon|
|Vegetable oil||2 Teaspoon|
|Uncooked instant rice||3⁄4 Cup (12 tbs) (Uncle Ben's Brand)|
Cook and stir onion and garlic in hot oil in large saucepan or Dutch oven until onion is tender.
Add water, broth, beans, tomatoes with juice, rice, picante sauce, cumin and oregano; bring to a boil.
Cover; reduce heat to low and simmer until rice is tender, about 5 minutes.
Sprinkle with cilantro