Oxmoor House
Prep Time:
3 Mins
Cook Time:
11 Mins
Yield:
4 servings (serving size: 1 1/4 cups)

This quick recipe is loaded with beans and rice, making this soup a filling one-dish meal. Mashing the beans slightly adds body.

How to Make It

Step 1

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

Step 2

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

Step 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.

Step 4

Serve Now or Later

Step 5

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.

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Ratings & Reviews

ppalagi's Review

ppalagi
August 16, 2011
This dish comes together very quickly and has just enough spice (courtesy of the jamaican jerk seasoning) to be interesting. The brown rice adds a nice nutty flavor and chewiness to the dish. On a busy weekday night, this dish is quick to prepare, healthy and very inexpensive; an all-around winner!