Tuesday: Piccadillo Soup with Rice Browns

Adapted from Clean Eating

Chef’s Notes: Since it is crockpot season, I adapted this recipe to work in the crockpot, and it worked great! We were really sad when the rice browns were gone, because they were surprisingly awesome.

Plan of Attack:

1. Soak black beans overnight

2. Prepare brown rice for rice browns the night before

3. Brown ground pork and onion

4. Cook soup in crockpot

5. Make rice browns

Ingredients for 3:

Soup-

½ lb ground pork

½ yellow onion, chopped

2 cloves garlic, minced

4 C chicken broth

2 C water

½ C black beans

¼ C brown rice, uncooked

1 tsp ground cumin

½ tsp paprika

1 tsp lime juice

Rice Browns-

¼ C brown rice, cooked according to package directions

2 egg whites

2 tsp olive oil

Toppings-

Fresh chopped parsley

Chopped red onion

Instructions:

1. Soak black beans overnight
2. Cook brown rice for rice browns the night before and refrigerate.
3. The day of soup cooking, heat a skillet to medium-high heat. Cook ground pork, onion and garlic until pork is cooked thoroughly.
4. Add pork mixture to crockpot, top with black beans, uncooked rice, chicken broth, water, paprika, cumin and lime juice.
5. Cover and cook on low 6-8 hours
6. Before eating soup, in a small bowl combine cooked brown rice and egg whites.
7. Heat olive oil in a skillet on medium heat
8. Drop rice mixture into skillet 1/8 C at a time. Cook for 4 minutes, quickly flip, and cook an additional 3-4 minutes on the other side
9. Top soup with toppings
10. Enjoy!