Oxmoor House
Prep Time:
3 Mins
Cook Time:
11 Mins
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

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!