Mexican Rice Soup

I have been trying a few recipes from Forks over Knives recently. Usually they turn out okay, but this one I found to be surprisingly tastey.

It bills itself as a soup, but it is really more of a stew, and like most Mexican food, it is great with avocado, chips, and salsa!

Mexican Rice Soup

1 chopped onion

2 tsp garlic powder

1 can fire roasted tomatoes

6 cups water

1 cup brown rice, uncooked but toasted (to toast just brown slightly in a pan on the stove)

1 cup black beans (cooked)

1 cup pinto beans (cooked)

1 Tbsp chili powder



Mix together and solar cook for several hours, covered.

Serve with salsa, avocado, chips, or your other favorite sides!

IMG_20140528_162435568Rating: good! I will make this one again sometime.