Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons butter
  • 1 yellow onion (, diced)
  • 2 garlic cloves (, chopped)
  • 1- pound ground chorizo ((you can also use the chorizo sausage sold in casings - remove from casings when cooking))
  • salt and fresh ground pepper (, to taste)
  • 1 can ((15-ounces) diced tomatoes)
  • 1 can ((15-ounces) beans, rinsed and drained (you can use pinto beans, great northern, kidney... whatever you have on hand))
  • 2 teaspoons dried parsley
  • 2 cups beef stock
  • 2 cups water
  • 1/2 cup uncooked rice ((feel free to use white, brown, wild, etc...))
  • chopped fresh parsley or cilantro
  • lime wedges ((optional))

Instruction

  • Melt butter in a dutch oven or a soup pot.
  • Add diced onion and cook for 1 minute.
  • Stir in garlic; continue to cook for 30 seconds, stirring occasionally.
  • Add chorizo; season with salt and pepper and cook over medium-high heat for 4 to 5 minutes, or until browned, stirring to break up and crumble the meat.
  • Stir in diced tomatoes and beans.
  • Season with dried parsley and continue to cook for 2 minutes.
  • Add beef stock and water; bring to a boil, stirring occasionally.
  • Stir in rice and reduce heat to a simmer.
  • Cover and continue to cook for 12 to 15 minutes, or until rice is thoroughly cooked.
  • Remove from heat.
  • Ladle soup into bowls; add fresh lime juice from one small wedge, sprinkle with parsley or cilantro and serve.