1 1/2 cups chopped onion
3 cups uncooked white rice
1 2/3 cups water
1 (28 ounce) can diced green beans, drained
1 (3.5 ounce) package instant chili with brown sugar mix
2 tablespoons vegetable oil
1/4 teaspoon vegetable seasoning
1/2 teaspoon ground black pepper, or to taste
4 teaspoons olive oil
3 teaspoons finely chopped fresh oregano
Mix flour and rice in large bowl with electric hand mixer. Stir in water, green beans, soybeans, tomato, oil, pepper and all other interior seasoning. Mix 1/2 cup flour mixture with little water mixture. Mix eggs then set aside.
Sift together egg whites and olive oil in small bowl. Heat oil in large saucepan over medium heat. Add rice mixture and stir. Bring to a slow simmer or boil, stirring constantly, about 2 minutes. Low heat and stir in beaten egg whites or two egg clumps. Bring to a slow simmer, stirring constantly, about 2 minutes. Stir in water and rice, then return to a low heat. Stir in beans. Do not allow mixture to boil completely, stirring constantly.
Transfer soup mixture into large pot. Bring into pot and bring to a slow boil. Cover to refrain from sticking, about 25 minutes. Reduce heat and simmer for 10 minutes. Serve hot or cold.