Bean and Rice Soup

Ingredients

• •1 cup 1 cup dried pinto beans
• •0.5 cup 1/2 cup white rice
• •1 can 1 can (14.5 oz) diced tomatoes, undrained
• •3 cubes 3 chicken bouillon cubes
• •6 cups 6 cups water
• •1 tsp 1 tsp garlic powder
• •1 tsp 1 tsp cumin
• •1 tsp 1 tsp chili powder
• •Salt to taste

Instructions

1. 1

   **Quick-soak the beans**: Place beans in a pot, cover with 2 inches of water, bring to a boil for 2 minutes, then remove from heat, cover, and let sit for 1 hour. Drain and rinse. (Skip this if you soaked overnight.)

2. 2

   Return beans to the pot with 6 cups fresh water and the bouillon cubes. Bring to a boil, then reduce to a simmer.

3. 3

   Cook for 30 minutes until beans are starting to soften.

4. 4

   Add the diced tomatoes (with their juice), rice, garlic powder, cumin, and chili powder.

5. 5

   Continue simmering for 15 more minutes until the rice is cooked and the beans are tender.

6. 6

   Season with salt to taste. The broth will thicken as it sits.