Description
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.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 340
- Sugar: 5g
- Sodium: 680mg
- Fat: 17g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 21g
- Cholesterol: 55mg
