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 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; Shredded cheese; Sour cream; Sliced avocado; Tortilla strips or chips; Extra lime wedges

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.

Step 3: Add the minced garlic and cook for an additional 1-2 minutes until fragrant.

Step 4: Stir in the cumin, chili powder, smoked paprika, and dried oregano. Cook for 1 minute to toast the spices.

Step 5: Add the diced tomatoes with their juice to the pot and stir to combine.

Step 6: Pour in the beef broth and water. Bring the mixture to a boil.

Step 7: 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 8: Stir in the black beans and frozen corn. Continue to simmer for another 5 minutes, until the beans and corn are heated through.

Step 9: Season the soup with salt and pepper to taste. Stir in the lime juice and chopped cilantro.

Step 10: 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 rice for a nuttier flavor and extra fiber; increase simmering time accordingly.

Substitute ground turkey or chicken for a lighter version of the soup.

Add chopped fresh spinach or kale near the end of cooking for extra greens.

For gluten-free, make sure the beef broth is certified gluten-free.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. You can also freeze the soup for up to 2 months; thaw overnight in the fridge before reheating. Note that rice may absorb some liquid when frozen—add a splash of broth or water when reheating if needed.

FAQs

Can I make this soup vegetarian?

Yes, simply omit the ground beef and use vegetable broth instead of beef broth. You can add extra beans, lentils, or vegetables to keep it hearty.

Can I prepare this soup in a slow cooker?

Absolutely. Brown the beef and sauté the vegetables first, then transfer everything to a slow cooker. Cook on low for 4-6 hours, adding rice and beans during the last hour to avoid overcooking.