Bowl of Mexican Vegetable and Rice Soup.

Mexican Vegetable and Rice Soup

This is the perfect one-pot meal for those chilly nights! Our Mexican-Inspired Veggie and Rice Soup is easy to make and finished with creamy avocado and zesty lime juice so its bursting with flavor.

This recipe stars U.S.-grown jasmine rice and comes to us from our friend Terri of @terri_mcleish in partnership with USA Rice and the feedfeed.

  • Servings
    6-8
  • Serving Size
    1 bowl
  • Prep Time
    30 min
  • Cook Time
    45 min
  • Total Time
    1 hr 15 min

Ingredients

  • 1½ cup jasmine rice
  • 8 cups of vegetable broth 
  • 2-3 cups of chopped and de-seeded Roma tomatoes 
  • 1 cup of chopped carrots 
  • 1½ cups of chopped celery 
  • 2 cups of chopped onion 
  • 2-3 minced cloves of garlic 
  • 2 diced zucchini 
  • 1 small green cabbage, roughly chopped 
  • 4 ears of corn broken in half 
  • 1 jalapeño 
  • juice of 1 lime 
  • 2 bay leaves 
  • 1 tbsp toasted ground cumin 
  • 1 tbsp of dried oregano 
  • diced avocado  
  • chopped onions and cilantro to garnish
  • 1 bunch of chopped cilantro to finish

Directions

  • In a large pot sauté onion, garlic and celery till translucent, about 5 min.
  • Add in toasted cumin and dried oregano along with the bay leaves. 
  • Pour in 8 cups of veggie broth. Bring to a simmer.
  • Add in carrots and 1 whole jalapeño. Continue cooking for 20 minutes or until carrots are just tender.
  • Add in corn and Roma tomatoes. Cook at a simmer for 10 min.
  • Pour in rinsed U.S.-grown jasmine rice. Bring to a boil, cover and cook for 15 mins or until rice is tender.
  • Remove lid add in chopped zucchini and cabbage and cook for an additional 10 minutes or until cabbage is wilted and zucchini is tender but not mushy. 
  • Finish soup with the juice of 1 lime and 1/2 cup of chopped cilantro. Season to taste.
  • Ladle soup into big bowls, top with cubed avocado, chopped onions and cilantro.
  • Serve with extra lime wedges on the side and warmed flour tortillas for dipping.