| 4 | Hot peppers in vinegar, finely chopped |
| 1/2 cup | Chopped onion |
| 1/4 tsp | Minced garlic |
| 1/2 cup | Fresh lemon juice |
| 3 16 oz | Cans reduced-sodium fat-free chicken broth |
| 1 lb | Dried black beans |
| 1 1/2 cups | Chopped onion |
| 1 tbsp | Minced garlic |
| | Vegetable cooking spray |
| 1 10 oz | Can diced tomatoes and green chilies |
| 1/2 tsp | Pepper |
| 1/2 tsp | Hot sauce |
| 2/3 cup | Cooked rice |
Combine hot peppers and next 3 ingredients; cover and refrigerate.
Combine chicken broth and beans in a large Dutch oven; cook beans over medium-high heat for 2 1/2 hours, adding hot water as needed to keep beans covered with liquid.
Cook onion and garlic in a skillet coated with cooking spray over medium-high heat, stirring constantly, until tender. Reduce heat and add tomatoes, pepper and hot sauce; cook 5 minutes.
Position knife blade in food processor bowl; add tomato mixture and 2 cups beans. Pulse 3 times or until blended; add to remaining beans. Spoon 2 tablespoons rice into each individual bowl; ladle 1 1/2 cups soup over rice. Top each serving with hot pepper mixture.