Total Time
45mins
Prep 30 mins
Cook 15 mins

Rachael Ray

Ingredients Nutrition

Directions

  1. Heat a soup pot over medium-high heat; add olive oil, then add the bacon; cook 3-4 minutes to render to fat.
  2. Add in the bay leaf, celery, onions, and garlic; cook 3-4 minutes to soften the veggies.
  3. Add in corn and 1 can black beans and their juice.
  4. Drain the other can, then add half the can of beans.
  5. Mash the remaining beans in the can with a fork to make a paste out of them, then scrape them into the pot.
  6. Add in coriander, chili powder, cumin, Worcestershire, hot sauce, salt/pepper to taste.
  7. Stir in the tomatoes, tomato sauce, and stock; cover pot, increase heat to bring the stoup to a boil.
  8. Add in the rice; cover the stoup over a rolling simmer until the rice is tender but has a little bite left to it, 15 minutes.
  9. Adjust seasonings and serve.

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