Description
Mexican Beef and Rice Soup is a delightful blend of robust flavors and hearty ingredients, perfect for warming you up on a chilly day or impressing guests at dinner. This comforting dish features tender ground beef, wholesome rice, and nutritious black beans, all simmered together in a flavorful broth infused with spices like cumin and chili powder. The soup is easy to prepare in under an hour, making it ideal for busy weeknights or meal prep. Top it with fresh cilantro, creamy avocado, or crunchy tortilla strips to elevate your experience. Whether enjoyed solo or accompanied by crusty bread, this Mexican Beef and Rice Soup will quickly become a family favorite.
Ingredients
- 1 pound ground beef
- 1 medium onion
- 3 cloves garlic
- 1 bell pepper
- 1 jalapeño (optional)
- 4 cups beef broth
- 1 can diced tomatoes
- 1/2 cup long-grain white rice
- 1 can black beans
- Frozen corn
Instructions
- In a large pot, heat olive oil over medium-high heat. Brown the ground beef while breaking it apart. Drain excess fat.
- Add diced onion, bell pepper, and jalapeño; sauté for 5 minutes. Stir in minced garlic and cook until fragrant.
- Mix in cumin, chili powder, smoked paprika, and oregano; toast for 1 minute. Add diced tomatoes.
- Pour in beef broth and water; bring to a boil. Stir in rice; reduce heat and simmer for about 15 minutes until the rice is tender.
- Add black beans and corn; simmer for an additional 5 minutes until heated through.
- Season with salt and pepper to taste. Stir in lime juice and cilantro before serving.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (approximately 300g)
- Calories: 425
- Sugar: 4g
- Sodium: 820mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 22g
- Cholesterol: 70mg
Keywords: Customize the spice level by adjusting the amount of jalapeño or adding hot sauce. For added texture, top with shredded cheese or crispy tortilla strips. Store leftovers in airtight containers for up to three days in the refrigerator or freeze for up to three months.