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Peppadew® Peppers Recipe

Mexican Rice and Bean Soup Recipe with PEPPADEW® Peppers


2 tablespoons olive oil
1 14oz can yankee beans rinsed and drained
1 large onion chopped
2 14oz cans diced tomatoes with juices
1 stalk of celery chopped
8-10 PEPPADEW® Peppers chopped (mild or hot)
2 red bell peppers chopped
1 1/2 teaspoons ground cumin
4 cloves garlic chopped
2 teaspoons dried oregano
2 carrots chopped
2 teaspoons smoked paprika
4 cups/13.4 fl oz. chicken stock
3/4 cup long grain rice
1 tablespoon tomato paste
Salt and pepper to taste
A good handful of fresh cilantro chopped
Cheddar cheese freshly grated for serving
1 14oz can black beans rinsed and drained
Sour cream for serving
1 14oz can kidney beans rinsed and drained
Guacamole for serving

Additional Info
  • Serves 4


Heat the oil in a large stock pot over medium-high heat. Add the onion, celery and red pepper and sauté for 5-7 minutes, or until the onions are translucent and the celery & peppers start to soften. Add the garlic and cook for another minute until fragrant. Add the tomato paste and mix to combine. Slowly add the chicken stock mixing to combine. Add all the beans, tomatoes, and PEPPADEW® peppers, and cilantro, Stir to combine. Stir in the cumin, paprika and oregano until combined. Bring the mixture to a boil, reduce heat to low and cook 20 minutes, stirring occasionally so that the soup does not stick to the bottom of the pot. Add the rice, bring to a boil and lower the heat back to low. Let simmer another 15 – 20 minutes until the rice is tender and the vegetables are the desired softness. Season to taste with salt and pepper and serve topped with the grated cheese, sour cream and guacamole.

Posted by: Errens Kitchen

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