Hearty and filling with balanced protein, veggies, and carbs
Bold Mexican flavors in every spoonful
One-pot recipe for easy prep and cleanup
Great for meal prep and leftovers
Budget-friendly ingredients
Easily customizable based on what you have
Naturally gluten-free
Kid-friendly and freezer-friendly
Comforting and nourishing
Ready in under an hour
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Ground beef
Onion, chopped
Garlic, minced
Carrots, diced
Bell pepper, chopped
Jalapeño (optional, for heat)
Long grain white rice
Canned diced tomatoes
Tomato paste
Beef broth
Ground cumin
Chili powder
Oregano
Salt
Black pepper
Olive oil
Fresh lime and chopped cilantro for garnish
Directions
Heat olive oil in a large pot over medium heat.
Add chopped onion, carrots, and bell pepper. Cook for 5 minutes, until vegetables begin to soften.
Stir in garlic and jalapeño (if using), and cook for 30 seconds until fragrant.
Add the ground beef and cook until browned, breaking it up as it cooks. Drain excess fat if needed.
Stir in tomato paste, cumin, chili powder, oregano, salt, and pepper. Cook for 1–2 minutes to toast the spices.
Pour in beef broth and diced tomatoes with their juices. Stir well.
Bring to a boil, then reduce heat and add the rice. Simmer, covered, for 20–25 minutes or until the rice is tender.
Stir occasionally and add more broth or water if the soup thickens too much.
Taste and adjust seasoning if needed.
Serve hot, garnished with fresh cilantro and a squeeze of lime.
Servings and timing
This recipe serves 6 people. Prep time: 10 minutes Cook time: 30–35 minutes Total time: Approximately 45 minutes
Variations
Use brown rice (increase cook time and liquid slightly).
Add corn or black beans for extra texture and flavor.
Stir in spinach or kale near the end for added greens.
Make it spicy with extra jalapeños or chipotle powder.
Use ground turkey or chicken instead of beef for a lighter version.
Add diced potatoes for extra heartiness.
Top with shredded cheese, sour cream, or avocado for a richer finish.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm in a pot over medium heat or microwave individual servings in 1-minute intervals until heated through. If the rice absorbs too much liquid, add a splash of broth or water when reheating. To freeze, let the soup cool completely and freeze in a freezer-safe container for up to 2 months. Thaw in the fridge overnight before reheating.
FAQs
Can I use leftover rice in this soup?
Yes, stir in cooked rice during the last 5 minutes of simmering just to heat through. Reduce the broth slightly to avoid thinning the soup.
Can I make this in a slow cooker?
Yes. Brown the beef and sauté the veggies first, then add everything to the slow cooker and cook on low for 6–7 hours or high for 3–4 hours. Add rice in the last hour.
How do I prevent the rice from getting mushy?
Use long grain rice and avoid overcooking. For firmer rice, slightly undercook it or add pre-cooked rice toward the end.
Is this soup spicy?
It has mild heat. Omit jalapeños and reduce chili powder if you prefer it milder, or add more if you want it spicy.
Can I use ground chicken or turkey?
Absolutely. Ground turkey or chicken can easily replace the beef for a lighter version.
What vegetables work well in this soup?
Carrots, bell peppers, corn, zucchini, and spinach all work well. Feel free to mix and match based on what you have.
Can I make it vegetarian?
Yes. Use plant-based ground meat or extra beans and vegetables, and substitute beef broth with vegetable broth.
What kind of rice is best?
Long grain white rice is ideal, but jasmine or brown rice can also be used with adjusted cook times.
How thick should the soup be?
It’s a broth-based soup, but it can thicken as it sits due to the rice. Add more broth to adjust to your desired consistency.
How do I serve this soup?
Serve with warm tortillas, crusty bread, or tortilla chips. Add toppings like cheese, avocado, or lime wedges for extra flavor.
Conclusion
Mexican Beef and Rice Soup is a cozy, hearty dish full of bold flavor and nourishing ingredients. It’s easy to make, customizable, and satisfying for any night of the week. Whether you’re looking for a comforting meal or a filling soup to feed the whole family, this recipe delivers every time.
Mexican Beef and Rice Soup is a hearty and comforting one-pot meal featuring tender ground beef, vegetables, rice, and bold Mexican spices in a rich broth. It’s a family-friendly dinner perfect for chilly nights, quick weeknights, or meal prep.
Ingredients
1 lb ground beef
1 tbsp olive oil
1 medium onion, chopped
2 carrots, diced
1 bell pepper, chopped
1 jalapeño, minced (optional)
3 cloves garlic, minced
1 tbsp tomato paste
1 tsp ground cumin
1 tsp chili powder
1/2 tsp dried oregano
Salt and black pepper, to taste
1 can (14.5 oz) diced tomatoes with juices
6 cups beef broth
3/4 cup long grain white rice
Fresh cilantro, chopped (for garnish)
1 lime, cut into wedges (for serving)
Instructions
Heat olive oil in a large pot over medium heat. Add onion, carrots, and bell pepper. Sauté for 5 minutes until softened.
Add garlic and jalapeño (if using); cook for 30 seconds until fragrant.
Add ground beef and cook until browned, breaking it up as it cooks. Drain excess fat if needed.
Stir in tomato paste, cumin, chili powder, oregano, salt, and pepper. Cook for 1–2 minutes to bloom the spices.
Add diced tomatoes and beef broth. Stir to combine and bring to a boil.
Stir in rice, reduce heat to low, cover, and simmer for 20–25 minutes, stirring occasionally, until rice is tender.
If soup thickens too much, add extra broth or water as needed.
Taste and adjust seasoning. Serve hot, garnished with cilantro and a squeeze of lime.
Notes
Use leftover or pre-cooked rice by adding it during the last 5 minutes of cooking.For a spicier version, add extra jalapeños or a pinch of chipotle powder.Add corn, black beans, or spinach for extra texture and nutrition.Ground turkey or chicken can be used instead of beef for a lighter option.
