"Mexican-Inspired Veggie and Rice Soup with U.S.-grown jasmine rice finished with creamy avocado and zesty lime juice. The perfect one-pot meal for those chilly nights."
Mexican-Inspired Rice Soup
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Prep time: 30mins
Cook time: 45mins
Serves or Makes: 6-8 servings
Recipe Card
ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped plus more for serving
- 3 garlic cloves, minced
- 4 stalks celery, chopped
- 1 tablespoon ground toasted cumin
- 1 tablespoon dried oregano
- 2 bay leaves
- 8 cups vegetable broth
- 1 large carrot, peeled and chopped
- 1 whole jalapeño
- 4 ears of corn, broken in half
- 3 cups Roma tomatoes, seeded, drained and chopped
- 1 1/2 cups U.S.-grown jasmine rice, rinsed and drained
- 2 small zucchinis, diced
- 1 small green cabbage, roughly chopped
- Juice of 1 lime
- 1/2 cup chopped fresh cilantro, plus more for serving
- Avocado, diced for serving
Method
Step 1
In a large pot heat olive oil and saute onion, garlic and celery till translucent, about 5 minutes.
Step 2
Add in toasted cumin and dried oregano along with the bay leaves.
Step 3
Add in vegetable broth and bring to a simmer.
Step 4
And in carrots and jalapeño. Continue cooking for 20 minutes or until carrots are just tender.
Step 5
Next add in corn and Roma tomatoes. Cook at a simmer for 10 minutes.
Step 6
Pour in rinsed U.S.-grown jasmine rice. Bring to a boil, cover and cook for 15 minutes or until rice is tender.
Step 7
Uncover add in chopped zucchini and cabbage and cook for an additional 10 minutes or until cabbage is wilted and zucchini is tender but not mushy.
Step 8
Finish soup with the juice of 1 lime and 1/2 cup of chopped cilantro. Season to taste.
Step 9
Ladle soup into big bowls, top with cubed avocado, chopped onions and cilantro. Serve with extra lime wedges on the side and warmed flour tortillas for dipping.
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