Ingredients
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1 teaspoon olive oil
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1 -2 jalapeno pepper, fine dice (seeded and deribbed)
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6 cups chicken broth (or water with chicken-flavored bouillon)
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3/4 cup long grain brown rice, rinsed before cooking
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1 (8 ounce) can tomato sauce (regular or Mexican style)
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2 tablespoons taco seasoning
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1 tablespoon dried parsley
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2 (15 ounce) cans pinto beans, drained and rinsed
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1 (8 -10 ounce) can diced tomatoes, with juice (Rotel or regular)
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corn tortilla chips
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2 tablespoons dried onion, minced
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Instructions
- In a large stock pot, add olive oil and jalapeno. Sauté pepper until soft and fragrant, 3-4 minutes.
- Add chicken broth and bring to a boil.
- Meanwhile, measure out the rice. Put rice in a strainer/fine colander and rinse under cold running water until water runs clear. (This removes some of the starch.).
- To the stock pot, add the brown rice, onion, tomato sauce, seasonings, pinto beans and diced tomatoes.
- Reduce heat to medium-low, stir pot, cover and simmer 30-45 minutes (until rice is done, according to your package directions).
- To serve, ladle soup into bowls. Add crushed corn tortilla chips and sprinkle with grated cheddar cheese.
- Enjoy!