Entrée: Mexico – Sopa de Arroz con Frijoles y Poblano (Poblano-Tomato Rice and Bean Soup)
Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.
Serving Size: 4
Approximate Time
Prep
7 min
Cook
20 min
Total
27 min
Ingredients
6 cups (1.4 L) vegetable stock 1 / 2 cup (90 g) Texmati rice, rinsed 1 1 / 2 cups (255 g) cooked pinto beans 1 white onion, thinly sliced 1 poblano pepper, thinly sliced 1 tbsp (15 ml) neutral oil 2 Tex Mex flour tortillas, cut into thin strips Salt, to taste
Instructions
1. In a pot, heat oil over medium. Sauté onion and poblano until tender, 5 minutes. Add tomatoes; cook 2 minutes. Pour in stock; bring to a boil. Add rice, reduce to a simmer, and cook until rice is tender, 12–15 minutes. Stir in beans and season with salt. 2. While soup simmers, toast tortilla strips in a dry skillet until crisp. Ladle soup into bowls and top with tortilla strips.
Estimated Nutritional Information*
Per serving | Servings: 4
Calories: 288 kcal
Carbohydrates: 49.6 g
Protein: 9.6 g
Fat: 5.9 g
Saturated fat: 1 g
Fiber: 7.2 g
Sugar: 2.2 g
Sodium: 185 mg
Potassium: 385 mg
Calcium: 82 mg
Iron: 3.18 mg
Vitamin A: 2 µg RAE
Vitamin C: 6.7 mg
Generated: 2026-11-05T21:52:38+00:00
*Values are estimates based on USDA data and mathematical calculations. Actual values may vary. Where data are unavailable, those contributions are excluded. Calories, Carbohydrates, Protein, Fat, Saturated fat, Fiber, Sugar, Sodium, Potassium, Calcium, Iron, Vitamin A and Vitamin C are known subtotals. Missing contributions are unknown, not zero.