Ultimate Black Bean And Rice Soup

• 1 large onion, chopped finely
• 2 celery ribs, diced
• 2 carrots, diced
• 1 -2 jalapeno pepper, diced
• 1 red bell pepper, diced
• 3 -4 garlic cloves, minced
• 2 tablespoons olive oil
• 3 (15 ounce) cans black beans, drained
• 2 (14 1/2 ounce) cans diced tomatoes with green chilies, like Hunts
• 1 (11 ounce) can mexicorn, drained
• 1 cup instant rice
• 1 teaspoon Mexican oregano
• 1 teaspoon cayenne pepper
• 1 teaspoon cumin
• 2 cups water
• 2 chicken bouillon cubes
• 32 ounces low sodium chicken broth
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 tablespoon fresh cilantro

1. In Dutch Kettle, saute onion, celery, carrot, garlic, red pepper and jalepeno pepper in olive oil until soft.
2. Add beans, tomatoes, corn, water, boullion broth and spices. Simmer for 30-40 minutes.
3. Add instant rice to mixture. Mix well. Continue cooking 5 minutes or until rice is tender.
4. Chop fresh cilantro and stir into mixture before serving. Could top with a dollop of sour cream on top and a squeeze of lime.
5. Use Hunts diced tomatoes with green chilies or a similar brand. Rotel comes in a 10.5 oz can and is much spicer than Hunts. So if you use Rotel, pair it with a can of regular diced tomatoes.

onion, celery, carrots, pepper, red bell pepper, garlic, olive oil, black beans, tomatoes, mexicorn, instant rice, oregano, cayenne pepper, cumin, water, chicken bouillon cubes, chicken broth, salt, pepper, fresh cilantro

Taken from www.food.com/recipe/ultimate-black-bean-and-rice-soup-151401 (may not work)