Ingredients with Measurements:
- 1 cup of white rice
- 1 can of black beans, drained and rinsed
- 1 can of diced tomatoes
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon of vegetable oil
- 4 cups of chicken or vegetable broth
- 1 teaspoon of ground cumin
- 1 teaspoon of chili powder
- Salt and pepper to taste
- 1 avocado, diced
- 1 lime, cut into wedges
- Fresh cilantro, chopped
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. In a large pot, heat the vegetable oil over medium-high heat. Add the chopped onion and minced garlic and sauté until the onion is translucent.
2. Add the rice, black beans, diced tomatoes, chicken or vegetable broth, ground cumin, chili powder, salt, and pepper. Bring to a boil, then reduce heat to low and simmer for 20-25 minutes, or until the rice is tender.
3. Using a blender or immersion blender, puree the soup until smooth.
4. Ladle the soup into bowls and top with diced avocado, fresh cilantro, and a squeeze of lime juice.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Simmer on low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 300
Fat: 10g
Carbohydrates: 45g
Protein: 10g
Fiber: 8g
Substitutions for ingredients:
- Brown rice can be used instead of white rice.
- Pinto beans or kidney beans can be used instead of black beans.
- Fresh tomatoes can be used instead of canned tomatoes.
Variations:
- Add cooked chicken or ground beef for a heartier soup.
- Add corn or bell peppers for extra flavor and texture.
Tips and tricks:
- Rinse the rice before adding it to the soup to remove excess starch.
- Adjust the seasonings to taste.
- Serve with tortilla chips or crusty bread for dipping.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over medium heat until heated through.
Presentation ideas:
Serve in colorful bowls with a lime wedge and a sprig of cilantro on top.
Garnishes:
Diced avocado, fresh cilantro, lime wedges
Pairings:
Tortilla chips, crusty bread
Suggested side dishes:
Mexican rice, roasted vegetables
Troubleshooting advice:
If the soup is too thick, add more broth or water to thin it out.
Food safety advice:
Make sure to cook the rice and beans thoroughly to avoid any foodborne illnesses.
Food history:
Rice Tarasca Soup is a traditional Mexican soup from the state of Michoacán. It is named after the Tarascan people who lived in the region before the arrival of the Spanish.
Flavor profiles:
Savory, spicy, tangy
Serving suggestions:
Serve as a main dish for lunch or dinner.
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Region: Mexican