Description
Mexican Beef and Rice Soup is a hearty, flavor-packed dish featuring ground beef, rice, black beans, and spices simmered in a savory tomato and beef broth. It’s perfect for a cozy dinner or easy entertaining.
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 bell pepper, diced (any color)
- 1 jalapeño, seeded and finely chopped (optional)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon dried oregano
- 1 (14.5 oz) can diced tomatoes, undrained
- 4 cups beef broth
- 1 cup water
- ½ cup long-grain white rice
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup frozen corn
- Salt and pepper to taste
- Juice of 1 lime
- ¼ cup chopped fresh cilantro
- Optional Toppings:
- Shredded cheese
- Sour cream
- Sliced avocado
- Tortilla strips or chips
- Extra lime wedges
Instructions
1. In a large pot or Dutch oven, heat olive oil over medium-high heat. Add ground beef and cook until browned, breaking it up as it cooks. Drain excess fat.
2. Add diced onion, bell pepper, and jalapeño if using. Sauté for 5 minutes until vegetables are softened.
3. Add minced garlic and cook for 1-2 more minutes until fragrant.
4. Stir in cumin, chili powder, smoked paprika, and oregano. Cook for 1 minute to toast the spices.
5. Add diced tomatoes with their juice and stir to combine.
6. Pour in beef broth and water. Bring to a boil.
7. Stir in white rice, reduce heat to low, and simmer for 15 minutes until rice is tender.
8. Add black beans and frozen corn. Simmer for another 5 minutes until heated through.
9. Season with salt and pepper to taste. Stir in lime juice and chopped cilantro.
10. Ladle soup into bowls and serve with desired toppings such as shredded cheese, sour cream, avocado, tortilla strips, or extra lime wedges.
Notes
For less heat, omit the jalapeño or reduce the chili powder. For more spice, add extra chili powder or a pinch of cayenne.
This soup is excellent for meal prep and tastes even better the next day as the flavors meld.
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat with a splash of broth if it thickens.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course, Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 332
- Sugar: 5g
- Sodium: 720mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 22g
- Cholesterol: 55mg