Description
Cozy, comforting Mexican beef and rice soup loaded with tender ground beef, beans, corn, and bold spices—perfect for chilly nights or easy family dinners.
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
- Optional Toppings: Shredded cheese, sour cream, sliced avocado, tortilla strips or chips, extra lime wedges
Instructions
1. Heat olive oil in a large pot over medium-high heat. Add the ground beef and cook until browned, breaking it apart with a spoon. Drain excess fat.
2. Add diced onion, bell pepper, and jalapeño. Cook for 5 minutes until softened, then stir in minced garlic and cook another minute.
3. Sprinkle in cumin, chili powder, smoked paprika, and oregano. Stir and toast for 1 minute.
4. Pour in diced tomatoes with juice and mix well.
5. Add beef broth and water, bring to a boil, then stir in rice. Lower heat and simmer for 15 minutes.
6. Stir in black beans and corn. Simmer for another 5 minutes until heated through.
7. Season with salt and pepper, stir in lime juice and cilantro, and serve hot with desired toppings.
Notes
Stir occasionally while simmering so the rice doesn’t stick to the bottom.
Add more broth if the soup thickens too much.
Adjust spices to taste for more or less heat.
Soup tastes even better the next day—great for meal prep or freezing.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 332 kcal
- Sugar: 5 g
- Fat: 12 g
- Carbohydrates: 34 g
- Fiber: 6 g
- Protein: 22 g