Mexican Beef and Rice Soup (Print-Friendly Version)
Savor tender beef and rice simmered with beans, veggies, and spices for a flavorful, satisfying Mexican meal.
# What You’ll Need to Make This:
→ Soup Base
01 -
15 ml olive oil
02 -
450 g ground beef
03 -
1 medium onion, diced
04 -
3 cloves garlic, minced
05 -
1 bell pepper, diced
06 -
1 jalapeño, seeded and finely chopped (optional)
→ Seasonings
07 -
1 teaspoon ground cumin
08 -
1 teaspoon chili powder
09 -
0.5 teaspoon smoked paprika
10 -
0.5 teaspoon dried oregano
11 -
Salt and freshly ground black pepper, to taste
→ Liquids
12 -
1 can (410 g) diced tomatoes, undrained
13 -
950 ml beef broth
14 -
240 ml water
→ Add-ins
15 -
100 g long-grain white rice
16 -
1 can (425 g) black beans, drained and rinsed
17 -
150 g frozen corn
18 -
Juice of 1 lime
19 -
15 g fresh cilantro, chopped
→ Optional Toppings
20 -
Shredded cheese
21 -
Sour cream
22 -
Sliced avocado
23 -
Tortilla strips or chips
24 -
Extra lime wedges
# How to Prepare:
01 -
Heat olive oil in a large pot over medium-high heat. Add ground beef and cook until well browned, breaking it apart as it cooks. Drain excess fat if necessary.
02 -
Add diced onion, bell pepper, and jalapeño. Sauté for 5 minutes until softened. Stir in minced garlic and cook for 1 to 2 minutes, releasing its aroma.
03 -
Stir in ground cumin, chili powder, smoked paprika, and dried oregano. Toast for 1 minute, then mix in diced tomatoes with their juice.
04 -
Pour in beef broth and water. Bring to a boil. Add rice, reduce heat to low, cover, and simmer for about 15 minutes until the rice is tender.
05 -
Stir in black beans and frozen corn. Simmer for an additional 5 minutes until heated through.
06 -
Adjust seasoning with salt and black pepper to taste. Stir in lime juice and chopped cilantro just before serving.
07 -
Ladle the soup into bowls. Top with desired garnishes such as shredded cheese, sour cream, sliced avocado, tortilla strips, or lime wedges.
# Extra Tips:
01 -
Reduce chili powder or omit jalapeño for milder heat, or increase for extra spice.
02 -
This soup develops more depth when made ahead and refrigerated overnight.
03 -
Store leftovers in an airtight container in the refrigerator for up to four days. Reheat gently, adding water or broth if needed.