Description
This Mexican Beef and Rice Soup is a hearty, one-pot comfort food packed with ground beef, rice, beans, corn, and warm spices simmered in a savory tomato broth. It’s quick, budget-friendly, and customizable with toppings, making it perfect for busy weeknights or cozy family dinners.
Ingredients
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1 tablespoon olive oil
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1 pound ground beef
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1 medium onion, diced
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3 cloves garlic, minced
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1 bell pepper, diced
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1 jalapeño, seeded and finely chopped (optional)
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1 teaspoon cumin
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1 teaspoon chili powder
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1/2 teaspoon smoked paprika
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1/2 teaspoon dried oregano
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1 can diced tomatoes, undrained (14–15 oz / ~400 g)
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4 cups beef broth (960 ml)
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1 cup water
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1/2 cup long-grain white rice
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1 can black beans, drained and rinsed
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1 cup frozen corn
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Salt and black pepper, to taste
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Juice of 1 lime
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1/4 cup fresh cilantro, chopped
Optional toppings: shredded cheese, sour cream, sliced avocado, tortilla strips, extra lime wedges.
Instructions
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Heat olive oil in a large pot over medium-high heat. Add ground beef, cooking until browned. Drain excess fat.
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Add onion, bell pepper, and jalapeño. Cook 5 minutes until softened. Stir in garlic and cook 1–2 minutes.
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Sprinkle in cumin, chili powder, smoked paprika, and oregano. Stir for 1 minute.
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Add diced tomatoes, beef broth, and water. Bring to a boil, then stir in rice. Reduce heat, cover, and simmer 15 minutes.
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Stir in black beans and corn. Simmer an additional 5 minutes.
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Season with salt and pepper. Stir in lime juice and cilantro before serving.
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Ladle into bowls and serve with toppings of choice.
Notes
For more spice, keep jalapeño seeds or add cayenne/hot sauce.
Add sour cream for a creamier texture.
Swap beef for turkey or chicken if preferred.
Works great in a slow cooker (cook beef first, then simmer 4–5 hours on low).
If rice absorbs too much broth, add extra water or stock when reheating.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soups / One-Pot Meals
- Method: Simmering
- Cuisine: Mexican-Inspired