Jamaican Red Beans and Rice Soup

Jamaican Red Beans and Rice Soup Recipe
Oxmoor House
This quick recipe is loaded with beans and rice, making this soup a filling one-dish meal. Mashing the beans slightly adds body.

Yield:

4 servings (serving size: 1 1/4 cups)

Recipe from

Oxmoor House

Recipe Time

Prep: 3 Minutes
Cook: 11 Minutes

Nutritional Information

Calories 375
Caloriesfromfat 0.0 %
Fat 7.2 g
Satfat 1.7 g
Monofat 2.6 g
Polyfat 0.9 g
Protein 11.7 g
Carbohydrate 65.5 g
Fiber 7.7 g
Cholesterol 8 mg
Iron 2.1 mg
Sodium 887 mg
Calcium 34 mg

Ingredients

2 bacon slices, cut crosswise into thin strips
1/2 cup chopped onion (1 small)
2 (14-ounce) cans fat-free, less-sodium chicken broth
2 teaspoons Jamaican jerk seasoning (such as McCormick)
1 (16-ounce) can red beans, rinsed and drained (such as Bush's)
1 (8.8-ounce) package microwaveable precooked whole-grain brown rice (such as Uncle Ben's Ready Rice)
1/4 cup chopped fresh cilantro

Preparation

1. Cook bacon and onion in a large saucepan over medium heat 2 minutes.

2. While bacon mixture cooks, place broth in a large microwave-safe bowl. Cover with plastic wrap; vent. Microwave at HIGH 2 minutes.

3. Add hot broth and jerk seasoning to bacon mixture. Stir in beans, mashing slightly. Cover; bring to a boil over high heat. Uncover, reduce heat, and simmer 5 minutes. Stir in rice; cover and simmer 3 minutes. Ladle soup evenly into 4 bowls; sprinkle with cilantro.

Serve Now or Later

Make this quick soup ahead, and divide it into small, shallow containers with lids to ensure quick cooling in the refrigerator and easy portability. Use within 3 to 4 days after cooking, or freeze for up to 6 months. For safe transporting, pack the soup in an insulated lunch bag with gel packs to help keep it cool.