Smoky Black Bean and Rice Stoup

Rachael Ray

• Ready In: 45 mins
• Serves: 4

Ingredients

• 2  tablespoons extra virgin olive oil
• 3  slices bacon, chopped
• 1  bay leaf
• 2  celery ribs, chopped
• 1  medium onion, chopped
• 4  garlic cloves, minced
• 1  cup frozen corn kernels
• 2 (15 ounce) cans black beans
• 1  tablespoon ground coriander
• 1  tablespoon chili powder
• 1 1⁄2 teaspoons ground cumin
• 1  tablespoon Worcestershire sauce
• 2  teaspoons  hot sauce
•  coarse salt
•  coarse black pepper
• 1 (15 ounce) can diced fire-roasted tomatoes (Muir Glen)
• 1 (8 ounce) can tomato sauce
• 1  quart  chicken stock
• 1  cup white rice

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.