Description
This Mexican Beef and Rice Soup is a hearty and flavorful dish combining ground beef, rice, black beans, and vibrant vegetables simmered together with traditional Mexican spices. Ready in just 45 minutes, this comforting soup is perfect for a family meal, offering a balanced combination of protein, fiber, and bold flavors. Topped with fresh cilantro, lime juice, and optional garnishes like shredded cheese, sour cream, and avocado, it’s a delicious way to warm up and enjoy a taste of Mexico at home.
Ingredients
Scale
Main 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 for extra heat)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1 can (14.5 ounces) diced tomatoes, undrained
- 4 cups beef broth
- 1 cup water
- 1/2 cup long-grain white rice
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup frozen corn
- Salt and pepper, to taste
- Juice of 1 lime
- 1/4 cup chopped fresh cilantro
Toppings
- Shredded cheese
- Sour cream
- Sliced avocado
- Tortilla strips or chips
- Extra lime wedges
Instructions
- Cook the Beef: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks. Drain any excess fat to reduce greasiness.
- Sauté the Vegetables: Add the diced onion, bell pepper, and jalapeño (if using) to the pot. Sauté for 5 minutes until the vegetables are softened. Then add the minced garlic and cook for an additional 1-2 minutes until fragrant.
- Season and Add Tomatoes: Stir in the ground cumin, chili powder, smoked paprika, and dried oregano. Cook the spices for about 1 minute to deepen their flavor. Add the diced tomatoes with their juice and stir to combine well.
- Add Broth and Rice: Pour in the beef broth and water, and bring the mixture to a boil. Stir in the long-grain white rice, reduce the heat to low, and let the soup simmer gently for about 15 minutes, or until the rice is tender.
- Add Beans and Corn: Stir in the drained and rinsed black beans along with the frozen corn. Continue simmering for another 5 minutes to heat through and meld the flavors.
- Season and Finish: Season the soup with salt and pepper according to your taste. Stir in the fresh lime juice and chopped cilantro for a bright, fresh finish.
- Serve: Ladle the soup into bowls and top with your favorite garnishes such as shredded cheese, sour cream, sliced avocado, tortilla strips, or extra lime wedges for added zest and texture.
Notes
- For a spicier soup, include the seeds of the jalapeño or add more chili powder.
- This soup stores well in the fridge for 3-4 days and freezes perfectly for up to 3 months.
- Use brown rice instead of white rice for a nuttier flavor and slightly longer cooking time.
- For a vegetarian version, substitute ground beef with plant-based protein and use vegetable broth instead of beef broth.
- Adjust salt and spices according to dietary needs or personal preference.
