Description
This hearty Mexican Beef and Rice Soup is full of bold flavor from seasoned beef, spices, tomatoes, and rice. It’s a one-pot, weeknight favorite that comes together in just 45 minutes.
Ingredients
1 tablespoon olive oil
1 pound ground beef
1 medium onion, diced
3 cloves garlic, minced
1 bell pepper, diced
1 jalapeño, seeded and 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, lime wedges
Instructions
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Heat olive oil in a large pot over medium-high heat. Brown ground beef and drain excess fat.
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Add onion, bell pepper, and jalapeño. Cook for 5 minutes until softened. Add garlic and sauté 1–2 minutes.
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Stir in cumin, chili powder, paprika, and oregano. Add diced tomatoes with juice.
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Pour in beef broth and water. Bring to a boil.
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Add rice, reduce heat, and simmer 15 minutes or until rice is tender.
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Stir in black beans and corn. Simmer for 5 more minutes.
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Season with salt and pepper. Stir in lime juice and cilantro.
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Serve with toppings of choice.
Notes
- Add more broth if soup thickens too much.
- Adjust spice level by omitting or increasing jalapeño.
- Use cooked rice to speed things up—add in the final 5 minutes.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Dish, Comfort Food
- Method: Stovetop
- Cuisine: mexican
