Description
Mexican Beef and Rice Soup is a vibrant, hearty dish that brings the warmth of Mexican cooking to your table. This comforting one-pot meal is perfect for busy weeknights or when you need a cozy bowl of goodness. With savory ground beef, nutritious beans, and colorful vegetables, every spoonful is packed with flavor. Plus, it’s easy to customize with your favorite toppings like fresh avocado and crispy tortilla strips.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 medium onion (diced)
- 3 cloves garlic (minced)
- 1 bell pepper (diced)
- 1 jalapeño (seeded and finely chopped, optional)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 4 cups beef broth
- 1 can diced tomatoes (14.5 ounces)
- 1/2 cup long-grain white rice
- 1 can black beans (15 ounces, drained and rinsed)
- 1 cup frozen corn
Instructions
- Heat olive oil in a large pot over medium-high heat. Add ground beef and brown it while breaking it apart. Drain excess fat.
- Stir in diced onion, bell pepper, and jalapeño; sauté for about 5 minutes until softened. Add minced garlic and cook for another minute.
- Mix in cumin, chili powder, smoked paprika, and oregano; cook for a minute to toast the spices.
- Pour in beef broth and diced tomatoes; bring to a boil.
- Stir in rice, reduce heat, and let simmer for about 15 minutes until 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: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: One-pot cooking
- Cuisine: Mexican
Nutrition
- Serving Size: Approximately 1 cup (240g)
- Calories: 320
- Sugar: 4g
- Sodium: 720mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 24g
- Cholesterol: 70mg