Name: Mexican Beef and Rice Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican
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 can (14.5 ounces) diced tomatoes, undrained; 4 cups beef broth; 1 cup water; ½ 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; ¼ cup chopped fresh cilantro; Shredded cheese; Sour cream; Sliced avocado; Tortilla strips or chips; Extra lime wedges

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Introduction

This Mexican Beef and Rice Soup is a hearty and flavorful meal that’s perfect for any day of the week. Packed with tender ground beef, vegetables, and warming spices, it’s sure to become a family favorite. Easy to make and customizable with your favorite toppings.

The image shows a close-up of a thick soup with several layers visible. The bottom layer is a rich red broth with a slightly oily texture. Floating on top are small pieces of cooked ground meat in brown, tender chunks. There are bright yellow corn kernels scattered throughout the soup, along with soft, orange carrot slices and small diced red tomatoes. A layer of white rice grains is mixed in, giving the soup added texture. Small green chopped herbs are sprinkled over the top, adding a fresh contrast to the warm colors. The photo is sharp and vibrant, showing the details of each ingredient in a warm, comforting dish, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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
½ teaspoon smoked paprika
½ teaspoon dried oregano
1 can (14.5 ounces) diced tomatoes, undrained
4 cups beef broth
1 cup water
½ 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
¼ cup chopped fresh cilantro
Optional toppings: shredded cheese, sour cream, sliced avocado, tortilla strips or chips, extra lime wedges

Instructions

Step 1: 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.
Step 2: Add the diced onion, bell pepper, and jalapeño (if using) to the pot. Sauté for 5 minutes, until the vegetables are softened. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
Step 3: Stir in the cumin, chili powder, smoked paprika, and dried oregano. Cook for 1 minute to toast the spices.
Step 4: Add the diced tomatoes with their juice to the pot and stir to combine.
Step 5: Pour in the beef broth and water. Bring the mixture to a boil.
Step 6: Stir in the rice, reduce the heat to low, and let the soup simmer for about 15 minutes, or until the rice is tender.
Step 7: Stir in the black beans and frozen corn. Continue to simmer for another 5 minutes, until the beans and corn are heated through.
Step 8: Season the soup with salt and pepper to taste. Stir in the lime juice and chopped cilantro.
Step 9: Ladle the soup into bowls and top with your favorite toppings such as shredded cheese, sour cream, sliced avocado, tortilla strips, or extra lime wedges.

Tips & Variations

For a spicier kick, leave the jalapeño seeds in or add a dash of hot sauce.
Use brown rice instead of white for a nuttier flavor, but increase simmering time accordingly.
Swap ground beef for ground turkey or chicken for a leaner version.
Add extra vegetables like zucchini or carrots for more color and nutrition.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove or in the microwave until hot. The rice may thicken the soup after refrigeration; add a splash of broth or water if needed to loosen it.

How to Serve

A close-up view of a bowl filled with a colorful soup showing multiple layers: the base layer is a rich red-orange broth, filled with chunks of cooked beef that are brown and textured in the center, surrounded by yellow corn kernels, dark red kidney beans, white rice grains, and small pieces of orange carrots and green herbs sprinkled on top. The soup looks thick and hearty, with fresh green cilantro leaves scattered randomly on the surface. The bowl is white with a black rim, set against a white marbled background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup in a slow cooker?

Yes, brown the beef and sauté the vegetables first, then combine all ingredients except the beans, corn, lime juice, and cilantro in the slow cooker. Cook on low for 4-6 hours, then add beans, corn, lime juice, and cilantro during the last 15 minutes.

Can I freeze Mexican Beef and Rice Soup?

Freezing is possible, but rice may change texture and become softer after thawing. To maintain texture, consider freezing the soup without rice and adding freshly cooked rice when reheating.