Throw together this 30 minute rice and bean soup with a handful of pantry ingredients. This soup can be made in one pot, with uncooked rice, salsa, broth, seasonings, and whatever beans and veggies you have.
Heat small pot over medium heat, add diced bell pepper, ¼ c uncooked white rice, 2 teaspoons taco seasoning, optional cayenne pepper, pinch of salt, and 1 teaspoon oil. Cook until peppers become soft, about 5 minutes.
Once peppers are soft, add 1 ½-2 cups of chicken or vegetable broth, ¼ cup salsa, 2 teaspoons tomato paste to pot. Stir, cover, and reduce heat to low.
Simmer for 15-20 minutes, or until rice is soft.
Add ⅓ can black beans, ¼ cup corn. Stir and cook until warm.
Serve with quesadilla or tortilla chips if desired. Topping suggestions in notes section.
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Notes
Substitute bell pepper with other vegetables, like onion, zucchini, cabbage, etc are all good add-ins. Use what you have in the fridge!
DIY taco seasoning by using spices already in your spice stash.
To use precooked rice: add about ½ the broth and skip simmering the soup for 15-20 minutes.
Recipe substitutions: Sub black beans for pinto beans, sub peppers for other vegetables or omit them.
Topping suggestions: shredded cheese, pickled or fresh jalapenos, avocado, cilantro slices, etc if desired.